v
TABLE OF CONTENT
Abstrak i
Abstract ii
Dedication iii
Acknowledgement iv
Table of Content v
List of Tables viii
List of Figures ix
List of Abbreviations, Symbols and Nomenclatures xi
CHAPTER 1: INTRODUCTION 1
1.1 Background 1
1.2 Problem Statement 2
1.3 Research Objectives 4
1.4 Research Scope 4
CHAPTER 2: LITERATURE REVIEW 6
2.1 Configuration of Manufacturing System Layout 7
2.1.1 Reconfigurable manufacturing system RMS 8
2.1.2 Key characteristics and principles of RMS 9
2.1.3 RMS enabling technologies 10
2.1.4 RMS configuration 11
2.2 Approaches on Design of Manufacturing System Layout 12
2.2.1 One-to-one assignment approach 15
2.2.2 Graph theoretic approach 16
2.2.3 Constraint based approach 17
2.2.4 Decomposition approach 18
2.3 Tools in Design of Manufacturing System Layout 19
2.3.1 Graphical user interface GUI software 19
2.3.1.1 Visual Basic
21 2.3.1.2
GUI Design Studio 22
vi 2.3.1.3
Storyboard Suite 23
2.3.1.4 Altia Design
24 2.3.2 Computer-aided design CAD software
25 2.3.2.1
Computer Aided
Three-dimensional Interactive
Application CATIA 26
2.3.2.2 SolidWorks
28 2.3.2.3
AutoCAD 29
2.4 Canned Food Manufacturing Industry 30
2.4.1 Can 31
2.4.2 Canned pineapple 33
2.4.3 Canned sardines 36
2.4.4 Canned soup 41
2.4.5 Canned ham 43
2.5 Concluding Remark 46
CHAPTER 3: METHODOLOGY 47
3.1 General Flow of the Project 47
3.2 Reviews on Current Process in Production of Canned Food Industry 48
3.2.1 Mapping process 49
3.2.2 Identification of machine for in-common process 51
3.2.3 Decision on can shape and size 52
3.3 Reviews on Design Approach for Layout Configuration in Canned Food Industry
56
3.4 Design Remote System Configuration Framework for Production of Canned Food Industry
57
3.4.1 Visual Basic 58
3.4.2 Computer Aided Three-dimensional Interactive Application CATIA
65
3.5 Concluding Remark 68
CHAPTER 4: ANALYSIS DISCUSSION 69
4.1 Design of Remote System Configuration Framework 69
4.1.1 Function of ‘About’ 70
vii 4.1.2 Function of ‘Exit’
71 4.1.3 Function of ‘Start’
71 4.2 Validation of SCoM
78 4.3 Significance of Critical Features
79
CHAPTER 5: CONCLUSION RECOMMENDATION 82
