Integration of Energy Saving with Lean Production in a Food Processing Company
Sameh A. Salah 1  
,   Ahmad Mustafa 2, 3
 
More details
Hide details
1
Industrial Engineering, October University for Modern Sciences and Arts, MSA, Egypt
2
General Engineering, October University for Modern Sciences and Arts, MSA, Egypt
3
Center of Excellence, October University for Modern Sciences and Arts, MSA, Egypt
Submission date: 2021-08-26
Final revision date: 2021-09-17
Acceptance date: 2021-09-18
Online publication date: 2021-09-29
 
 
KEYWORDS
TOPICS
ABSTRACT
The specific energy consumption (SEC) is a key performance indicator used to measure the energy consumed per product. This work focuses on studying the impact of implementing lean production concepts on decreasing the SEC in any organization. The reduction of SEC can be achieved by increasing the total efficiency of the production line. Implementing the lean production methodology in food processing company by using energy management model achieve an increase in the production output. The lean production used to eliminate all kinds of waste in production, while using the same input resources such as raw material and energy. The main source of waste found on the production line is the defective product and time waste during changeover and manual process. The achieved results showed that the SEC improved by 15.1% by reducing the lean wastes in the production line.
 
REFERENCES (22)
1.
LAWRENCE A., THOLLANDER P., ANDREI M., 2019, Specific Energy Consumption/Use (SEC) in Energy Management for Improving Energy Efficiency in Industry: Meaning, Usage and Differences, Energies, 12, 247.
 
2.
CAVALLARO F., CIRAOLO L., MAVROTAS G., PECHAK O., 2013, Assessment and Simulation Tools for Sustainable Energy Systems, Green Energy and Technology, 129, 333–356.
 
3.
LAWRENCE A., KARLSSON M., THOLLANDER P., 2018, Effects of Firm Characteristics and Energy Management for Improving Energy Efficiency in the Pulp and Paper Industry, Energy, 153, 825–835.
 
4.
LEHTINEN U., TORKKO M., 2005, The Lean Concept in the Food Industry: A Case Study of a Contract Manufacturer, Journal of Food Distribution Research, 36, 57–67.
 
5.
CHAN D.Y.L., HUANG C.F., LIN W.C., HONG G.B., 2014, Energy Efficiency Benchmarking of Energy-Intensive, Industries in Taiwan, Energy Convers. Manag., 77, 216–220.
 
6.
SAKR D., ABO SENA A., 2017, Cleaner Production Status in the Middle East and North Africa Region with Special Focus on Egypt, Journal of Cleaner Production, 141, 1074–1086.
 
7.
KANNAN R., BOIE W., 2013, Energy Management Practices in SME–Case Study of a Bakery in Germany, Energy Conversion and Management, 44/6, 945–959.
 
8.
MARTÍNEZ C.I.P., 2010, Analysis of Energy Efficiency Development in the German and Colombian Food Industries, International Journal of Energy Sector Management, 4/1, 113–136.
 
9.
OGUNJUYIGBE A.S.O., AYODELE T.R., OGUNMUYIWA S.M., 2015, Improving Electrical Energy Utilization in Some Selected Nigerian Food and Beverage Industries, Sustainable Energy Technologies and Assessments, 12, 38–45.
 
10.
PINERO E., 2009, Future ISO 50001 for Energy Management Systems, http://www.iso.org/iso/iso-foc....
 
11.
MCKANE A., 2010, Thinking Globally: How ISO 50001-Energy Management Can Make Industrial Energy Efficiency Standard Practice, http://escholarship.org/uc/ite....
 
12.
SCIORTINO M.W.S., 2009, The Importance of Energy Efficiency in Lean Manufacturing: Declaring Energy the Ninth Waste, ACEEE Summer Study on Energy Efficiency in Industry, 113–122.
 
13.
STERN T.V., 2019, Leaner Six Sigma_ Making Lean Six Sigma Easier and Adaptable to Current Workplaces, Productivity Press; 1st edition.
 
14.
TSAROUHAS P., 2007, Implementation of Total Productive Maintenance in Food Industry: a Case Study, Journal of Quality in Maintenance Engineering, 13/1, 5–18.
 
15.
JAIN R.A., 2009, The Implementation of Lean Manufacturing in the UK Food and Drink Industry, International Journal of Services and Operations Management, 548–573.
 
16.
GONCE A., SOMERS K., 2010, Lean for Green Manufacturing, McKinsey & Company Report, https://www.mckinsey.com/~/med... Manufa cturing.aspx, (Retrieved: 08.08.2018).
 
17.
LOPES R.B., FREITAS F., SOUSA I., 2015, Application of Lean Manufacturing Tools in the Food and Beverage Industries, Journal of Technology Management and Innovation, 10/3, 120–130.
 
18.
DUDBRIDGE M., 2011, Handbook of Lean Manufacturing in the Food Industry, Blackwell Publishing Ltd.
 
19.
UPADHYE N.D., 2010, Lean Manufacturing in Biscuit Manufacturing Plant: A Case, International Journal of Advanced Operations Management, 108–139.
 
20.
LOZANO J., SAENZ-DÍEZ J.C., MARTÍNEZ E., JIMÉNEZ E., BLANCO J., 2016, Methodology to Improve Machine Changeover Performance on Food Industry Based on SMED, The International Journal of Advanced Manufacturing Technology, 9-12.
 
21.
IMAI M. KAIZEN G.; 1997, Value stream mapping to reduce the lead-time of a product development process, New York, NY: McGraw-Hill.
 
22.
TYAGI S., CHOUDHARY A., CAI X., YANG K., 2015, Value Stream Mapping to Reduce the Lead-Time of a Product Development Process, International Journal of Production Economics, 160 (November), 202–212.
 
eISSN:2391-8071
ISSN:1895-7595