Scheduling the repair of aircraft components - a case study

In aircraft components maintenance shops, components are distributed amongst repair groups and their respective technicians based on the type of repair, on the technicians skills and workload, and on the customer required dates. This distribution planning is typically done in an empirical manner based on the group leader’s past experience. Such a procedure does not provide any performance guarantees, leading frequently to undesirable delays on the delivery of the aircraft components. Among others, a fundamental challenge faced by the group leaders is to decide how to distribute the components that arrive without customer required dates. This paper addresses the problems of prioritizing the randomly arriving of aircraft components (with or without pre-assigned customer required dates) and of optimally distributing them amongst the technicians of the repair groups. We proposed a formula for prioritizing the list of repairs, pointing out the importance of selecting good estimators for the interarrival times between repair requests, the turn-around-times and the man hours for repair. In addition, a model for the assignment and scheduling problem is designed and a preliminary algorithm along with a numerical illustration is presented.

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate thetechnological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meatsausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identifiedas Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus,andStaphylococcus carnosus. Genomically diverseisolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes andshowing low antibioresistance were selected as potential starters for future use in the production of dry fermented meatsausages.