Search results

1 – 3 of 3
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 1 February 2013

Adedeji O. Esan, Mohammed K. Khan, Hong S. Qi and Craig Naylor

Cost reduction through the use of technology has become the competitive strength of companies. The benefits of technology integration are quite credible and have been effective in…

1235

Abstract

Purpose

Cost reduction through the use of technology has become the competitive strength of companies. The benefits of technology integration are quite credible and have been effective in business competition. The purpose of this paper is to describe an integrated manufacturing strategy for the deployment of a CAD/CAM system in a small, medium manufacturing enterprise (SMME).

Design/methodology/approach

A case study of a SMME is utilised in deploying an integrated CAD/CAM system for practical application of manufacturing technology for achieving sustainable growth through lean systems design (LSD). The paper presents a techno‐economic and technology change management framework, with an application of a holistic set of lean deployment tools that include establishing a strategic and operational plan for implementing CAD/CAM systems as a means to achieving world‐class performance.

Findings

The paper shows that the CAD/CAM integration within the case company increased knowledge of CAD/CAM technology, productivity, and flexibility whilst reducing throughput times. Based on the literature review and the current case study, a framework for ideal CAD/CAM implementation has been proposed. The paper also shows that management and organisational structures are key inhibitors for successful implementation of technology integration.

Research limitations/implications

The paper uses a single case study to validate deployment of the integrated manufacturing strategy in SMMEs. Hence there is a limitation to its generality.

Practical implications

The paper provides an opportunity to further understand CAD/CAM system implementation protocols within a well structured framework and its configuration within SMMEs.

Social implications

The CAD/CAM implementation framework will allow the SMMEs to achieve Lean manufacturing (thereby minimising wastes) leading to improved growth and employment rates.

Originality/value

The presentation of conceptualisation, development and implementation of an integrated CAD/CAM system in support of organisational wide Lean manufacturing initiative in SMMEs is an originality of this paper.

Details

Journal of Manufacturing Technology Management, vol. 24 no. 2
Type: Research Article
ISSN: 1741-038X

Keywords

Available. Open Access. Open Access
Article
Publication date: 5 February 2024

Oluwadamilola Esan, Nnamdi I. Nwulu, Love Opeyemi David and Omoseni Adepoju

This study aims to investigate the impact of the 2013 privatization of Nigeria’s energy sector on the technical performance of the Benin Electricity Distribution Company (BEDC…

816

Abstract

Purpose

This study aims to investigate the impact of the 2013 privatization of Nigeria’s energy sector on the technical performance of the Benin Electricity Distribution Company (BEDC) and its workforce.

Design/methodology/approach

This study used a questionnaire-based approach, and 196 participants were randomly selected. Analytical tools included standard deviation, Spearman rank correlation and regression analysis.

Findings

Before privatization, the energy sector, managed by the power holding company of Nigeria, suffered from inefficiencies in fault detection, response and billing. However, privatization improved resource utilization, replaced outdated transformers and increased operational efficiency. However, in spite of these improvements, BEDC faces challenges, including unstable voltage generation and inadequate staff welfare. This study also highlighted a lack of experience among the trained workforce in emerging electricity technologies such as the smart grid.

Research limitations/implications

This study’s focus on BEDC may limit its generalizability to other energy companies. It does not delve into energy sector privatization’s broader economic and policy implications.

Practical implications

The positive outcomes of privatization, such as improved resource utilization and infrastructure investment, emphasize the potential benefits of private ownership and management. However, voltage generation stability and staff welfare challenges call for targeted interventions. Recommendations include investing in voltage generation enhancement, smart grid infrastructure and implementing measures to enhance employee well-being through benefit plans.

Social implications

Energy sector enhancements hold positive social implications, uplifting living standards and bolstering electricity access for households and businesses.

Originality/value

This study contributes unique insights into privatization’s effects on BEDC, offering perspectives on preprivatization challenges and advancements. Practical recommendations aid BEDC and policymakers in boosting electricity distribution firms’ performance within the privatization context.

Details

International Journal of Energy Sector Management, vol. 19 no. 1
Type: Research Article
ISSN: 1750-6220

Keywords

Access Restricted. View access options
Article
Publication date: 28 April 2022

Omowumi Temitope Abiola, Michael Ayodele Idowu, Taofeek Akinyemi Shittu, Oluseye Olusegun Onabanjo and Emmanuel Kehinde Oke

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

175

Abstract

Purpose

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

Design/methodology/approach

The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).

Findings

There were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI2/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Research limitations/implications

There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.

Practical implications

This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.

Originality/value

The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Details

Nutrition & Food Science , vol. 53 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 3 of 3
Per page
102050