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Journals / Verimlilik Dergisi / 2026 / Cilt: 60 Sayı: 2

Fuzzy BWM Integrated Line Balancing Optimisation for Productivity Improvement in Food Production Systems: Application to Canned Food Production

Gıda Üretim Sistemlerinde Verimlilik Artırımı için Bulanık BWM Entegre Hat Dengeleme Optimizasyonu: Konserve Üretimi Uygulaması

Çağdaş Yildiz0009-0006-8384-2466
Adem Tüzemen(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ, İKTİSADİ VE İDARİ BİLİMLER FAKÜLTESİ, İŞLETME BÖLÜMÜ, ÜRETİM YÖNETİMİ VE PAZARLAMA ANABİLİM DALI)0000-0002-5786-2686
Pages
491–514
Publication Date
2026-04-20
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Originality: This study contributes methodological innovation to the literature on multi-dimensional optimization of food production processes by realizing systematic integration of Fuzzy BWM into assembly line balancing problems and proves the effectiveness of hybrid methodologies in industrial efficiency enhancement.

📌 3 Key Takeaways

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Objective & Hypothesis:Purpose: This study aims to develop an innovative methodology that provides multi-dimensional performance improvement through hybrid integration of Fuzzy Best-Worst Method (BWM) and assembly line balancing optimization to increase production efficiency in food production systems.
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Key Findings & Data:The study targets efficiency-oriented optimization of production processes by achieving optimal distribution of 15 tasks to 5 stations considering nine different performance criteria.
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Conclusion & Impact:Originality: This study contributes methodological innovation to the literature on multi-dimensional optimization of food production processes by realizing systematic integration of Fuzzy BWM into assembly line balancing problems and proves the effectiveness of hybrid methodologies in industrial efficiency enhancement.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Üretim Verimliliği · Hat Dengeleme · Bulanık BWM

Abstract

Purpose: This study aims to develop an innovative methodology that provides multi-dimensional performance improvement through hybrid integration of Fuzzy Best-Worst Method (BWM) and assembly line balancing optimization to increase production efficiency in food production systems. The study targets efficiency-oriented optimization of production processes by achieving optimal distribution of 15 tasks to 5 stations considering nine different performance criteria. Methodology: A hybrid methodology was developed using real data obtained from the canning production line of a medium-scale food production company operating in Turkey. A systematic approach consisting of four main components was adopted: objective criterion weighting with Fuzzy BWM, station performance evaluation with weighted sum score, multi-objective mathematical optimization model, and solution with LINGO 18.0 software. Findings: The hybrid approach increased line efficiency from 72.4% to 86.84%, providing a 14.44% efficiency improvement. Production bottleneck was reduced from 49.6 seconds to 41.5 seconds (16.3%), and daily production capacity was increased by 113 units (19.4%). Significant balance in workload distribution was achieved by improving the smoothness index from 11.2 to 1.71. Originality: This study contributes methodological innovation to the literature on multi-dimensional optimization of food production processes by realizing systematic integration of Fuzzy BWM into assembly line balancing problems and proves the effectiveness of hybrid methodologies in industrial efficiency enhancement.

Özet

Amaç: Bu çalışmanın amacı, gıda üretim sistemlerinde verimliliği artırmak için Bulanık En İyi-En Kötü Yöntemi (BWM) ile hat dengeleme optimizasyonunu birleştirerek çok boyutlu performans iyileşmesi sağlayacak yenilikçi bir yöntem geliştirmektir. Dokuz farklı performans kriterini göz önünde bulundurarak, 15 görevin 5 istasyona en uygun şekilde dağıtılmasıyla üretim süreçlerinin verimliliğinin artırılması hedeflenmiştir. Yöntem: Türkiye'deki orta ölçekli bir gıda üretim tesisinin konserve üretim hattından elde edilen gerçek verilere dayanarak hibrit bir metodoloji oluşturulmuştur. Bulanık BWM ile nesnel kriterlerin ağırlıklandırılması, ağırlıklı toplam puanla istasyon performansının değerlendirilmesi, çok amaçlı matematiksel optimizasyon modeli ve LINGO 18.0 yazılımı kullanılarak yapılan çözümleme gibi dört temel unsurdan oluşan sistematik bir yöntem benimsenmiştir. Bulgular: Hibrit yaklaşım hat verimliliğini %72,4'ten %86,84'e yükselterek %14,44 verimlilik artışı sağlamıştır. Üretim darboğazı 49,6 saniyeden 41,5 saniyeye (%16,3) düşürülmüş, günlük üretim kapasitesi 113 birim (%19,4) artırılmıştır. Düzgünlük indeksinin 11,2'den 1,71'e iyileştirilmesi ile iş yükü dağılımında önemli denge sağlanmıştır. Geliştirilen hibrit metodoloji, gıda üretim sektöründe verimlilik odaklı çok kriterli optimizasyon uygulamalarına özgün katkı sağlamakta ve bulanık BWM'nin hat dengeleme problemlerine sistematik entegrasyonunun etkinliğini kanıtlamaktadır. Özgünlük: Bu çalışma, bulanık BWM'nin hat dengeleme problemlerine sistematik entegrasyonunu gerçekleştirerek gıda üretim süreçlerinin çok boyutlu optimizasyonuna yönelik literatüre metodolojik yenilik katmaktadır.

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Cite This Article

Yildiz, Ç., Tüzemen, A. (2026). Fuzzy BWM Integrated Line Balancing Optimisation for Productivity Improvement in Food Production Systems: Application to Canned Food Production. Verimlilik Dergisi, Cilt: 60 Sayı: 2, 491–514. https://doi.org/10.51551/verimlilik.1757188

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