E-ISSN: 2456-2033

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IJAREM: Volume 07 - No. 05, 2021


1. Label Print Press Scheduling Consistency and Optimization: Hybrid Multilevel Scheduling of Label Packaging Printing Process Advancement for Polymer, Offset, Digital, Silkscreen, and Flexographic Press Systems
Chih-Hung, Lee, Dr. Punnamee Sachakamol
Packaging label printers seeks specialized printing press scheduling in benefiting both its press cost optimization while maintaining a consistency production process efficiently. Hybrid Multilevel Scheduling (HMS) answers both needs of guaranteed lead time stability and cost minimization. Five of the six existing press systems of label rotary press with roll to roll raw materials are being applied. Approximately 34,340 print orders over four years are being studied and analyzed. Each distinctive press system has its unique label press stations. It is proven that HMS Scheduling can be applied simultaneously across multiple press stations. Results have shown the significant factors that impacts the scheduling of print orders for packaging printer in the tradeoff. Algorithms of HMS Scheduling are provided to purpose as effective solution for the optimal printing scheduling outcomes.


2. Valorization of Moroccan dried Fig fruit of low market: Physico-chemical, organoleptic and microbiological study of syrup
H. Derraji, B. Elmejhed, S. Ghanimi, W. Terouzi, F. Kzaiber
This study was undertaken in the perspective of the valorization of low grade quality of dried figs by trying to develop syrup that meets a high quality. We used 2 different conditions for our extractions (T=80°C, t=90mn) and (T=90°C, t=60mn) used in literature to optimize the syrup extraction process and we compared results with the syrup obtained from high grade quality of dried figs. Beforehand we undertook physic-chemical analyzes (titrable acidity, density at 20 ° C, pH, total dry residue, and water content), microbiological analyzes (Total Aerobic Mesophilic Flora “FMAT”), and organoleptic analyzes were evaluated. Also by doing a second extraction of the residue obtained from the first extraction for two qualities to maximize this valorization. The obtained results show that all the analyzed syrups contain very similar values for density, pH, titratable acidity, and dry matter for both qualities and for each extraction. Regarding microbiological analysis results obtained show an average FMAT for both qualities below standard, and after sensorial test we found encouraging results from consumers for both qualities. The valorization of these dried figs by producting syrup proved to be feasible and it would be highly recommended to think about a strategy to using it in industry.








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