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Redesign of the Cinnamon Production Line to Reduce its Total Loss by 5%.

Ike, Thomas (2018) Redesign of the Cinnamon Production Line to Reduce its Total Loss by 5%. Design Project, Industrial Engineering and Management.

Master_IEM_Design Project_2018_Thomas Ike.pdf

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Ever since the Indonesian based spices company Tripper Nature established its large-scale cinnamon grinding facility in Jakarta, they have coped with an average production loss of 7.43% for their most popular cinnamon product: DRAG60. This research aimed at reducing the production loss, occurring in grinder GRIN01, by identifying and implementing a proper solution. Initial investigation on the true cause of the production loss showed that high temperatures of 57.2C during the grinding process, cause the moisture and volatile oil in the cinnamon to evaporate, decreasing their weight based content which results in direct weight loss of the output. Through a theoretical analysis of the complete dynamics, the main contributing factors to the high temperatures were identified that enabled us to propose three candidate solution for further analysis. Upon conducting experiments on these solutions and analysing the results, the most suitable solution that arose, was to optimise the settings for the grinder in combination with the installation of an external inlet cooling system onto it. After implementation of the solution and verifying the expected results of the measure through large-scale production, we were able to achieve a loss reduction of 5.14% for DRAG60 with an additional loss reduction of 3.10% for DRAG50 (a different cinnamon product, also processed by GRIN01). The expected yearly savings that follow this loss reduction is equal to $321,881.

Item Type: Thesis (Design Project)
Supervisor name: Vos, J.A.W.M.
Degree programme: Industrial Engineering and Management
Thesis type: Design Project
Language: English
Date Deposited: 09 Oct 2018
Last Modified: 10 Oct 2018 10:06

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