酱油生产企业发酵罐区生产管理软件设计与实现-软件工程专业论文.docxVIP

摘要 摘要 I I 摘 要 酱油是人们日常生活中不可或缺的调味品。发酵是酱油生产持续时间最长、 对产品产量和质量极为重要的中间生产工序。新中国成立以后，我国的酱油工业 有了很大的发展，国内酱油（及其他发酵食品）产销量规模每年都有较大的增长 速度。然而对于发酵罐区的管理仍旧处于原始、人工、手动、纸质等方式，直接 降低了生产管理的效率、影响了产品质量、增加了企业产品成本。 计算机信息管理系统是处理大批量、重复、流程、累积操作有效的方式。本 论文以大型调味品公司的酱油生产过程为例，从发酵生产管理的不足和问题出发， 通过采用信息管理系统的方式对原始的生产管理方式进行改造、重组、升级，提 高生产管理效率、提高生产管理严格性、准确性、可追查性、降低人力成本和最 终产品成本。 本文按照信息系统设计标准流程，经过需求分析、系统设计、开发实现、系 统部署等步骤设计、实现该系统。采用 C#、SQL Server 方式 B/S 架构实现。系统 投入后使用效果显著，极大的提高了管理效率。 关键词：发酵，生产管理，信息系统，设计 AB ABSTRACT II II ABSTRACT Soy sauce is an integral part of condiment spices in people’s daily life. Fermentation is the longest process, playing an extremely important on production quality. After the founding of New China, Chinas soy industry has been greatly developed. Domestic soy sauce (and other fermented foods) has a large production scale and sales growth every yerar. However, for the fermentation tank farm management, the method is still in pristine, artificial, manual, in paper, etc., which directly reduces the efficiency of production management, and had bad impact of product quality, also increased product costs. Information management system is an effitive method solving large quantities, repeated process, and accumulative operation. In this thesis, a large sauce condiment companys production process was examined for example. Deficiencies and problems from the fermentation production management, through the use of information management systems approach to the original production management transformation, restructuring, upgrading, improve production management efficiency, improve production management rigor, accuracy, traceability, reduce labor costs and the cost of the final product. In this paper, according to information system design standards process, through requirements analysis, system design, development, implementation, deployment and other steps designed to achieve the system,Using C #, SQL Server and B / S architecture. After the system is put into effect, it significantly, greatly improved