Lot Sizing and Scheduling for Perishable Food Products: A Review

Chen, Shuo; Berretta, Regina; Clark, Alistair; Moscato, Pablo

doi:10.1016/b978-0-08-100596-5.21444-3

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…Basnet et al [18] described an exact algorithm to solve a scheduling and sequencing problem in the same industry. Chen et al [19] provided a review of literature on the integration of scheduling and lot sizing for perishable food products, and they categorized the papers by the characteristics of the lot sizing and scheduling that were included in their models, as well as the strategies used to model perishability.…”

Section: Literature Reviewmentioning

confidence: 99%

Flexible Job Shop Scheduling Problem with Sequence Dependent Setup Time and Job Splitting: Hospital Catering Case Study

et al. 2021

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This paper aims to study a real case of an optimization problem derived from a hospital supply chain. The present work focuses on developing operational decision support models and algorithms for production process scheduling in hospital catering. The addressed production system is considered as a flexible job shop system. The objective is to minimize the total flow time. A novel mathematical model and two metaheuristics for the production scheduling of multi-product and multi-stage food processes are developed. These methods have proven their effectiveness for the scheduling of operations of the food production processes and allowed significant improvements in the performance of the studied production system.

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Section: Literature Reviewmentioning

confidence: 99%

Flexible Job Shop Scheduling Problem with Sequence Dependent Setup Time and Job Splitting: Hospital Catering Case Study

et al. 2021

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“…Perishable food refers to the natural temperature environment under the influence of temperature and humidity, the storage time is prone to animal food death or deterioration, or plant food decay, mold and other abnormal quality problems (Chen et al, 2019). According to data, China consumes more than 1 billion tons of perishable food every year, but 45% of the food is spoiled due to the lack of preservation equipment.…”

Section: Introductionmentioning

confidence: 99%

The application of electrostatic field technology for the preservation of perishable foods

et al. 2023

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With the global promotion of healthy diet, people's demand for freshness of food has risen, so extending the shelf life of food has become a hot topic now. Electrostatic field is widely concerned because it has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, no secondary pollution to the environment, and can better retain the original quality and flavor of food. As a non-thermal physical preservation technology, electrostatic field preservation can produce ozone and electric ions to kill bacteria inside and outside the food and reduce the enzyme activity, so as to play the effect of preservation. In this paper, based on the introduction of the working principle and mechanism of action of electrostatic field processing technology, the research progress of the application of this technology in different perishable food sterilization and preservation is described, and the limitations of electrostatic field technology are proposed, in order to provide a theoretical basis for the processing application of electrostatic field in perishable food and to provide guidance for the industrial production of electrostatic field.

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“…These products have a limited shelf life, necessitating careful calculation of the quantity to be produced and stored in a single lot to minimize waste from expired goods before they can be sold [21]- [24]. Researchers have rarely included the impact of perishability from consumers' perspectives in their model [25]. Freshness is one of the key factors affecting consumer purchase decisions [18].…”

Section: Introductionmentioning

confidence: 99%

Balancing Inventory Management: Genetic Algorithm Optimization for A Novel Dynamic Lot Sizing Model in Perishable Product Manufacturing

Leuveano,

Asih,

Ridho

et al. 2023

Journal of Robotics and Control

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In Indonesia, the significant role of perishable products in food wastage has placed the country fourth globally in household food waste. Managing inventory for such products, with their short shelf life and stringent safety standards, emphasizes the need for efficient lot sizing planning. This study introduces a novel Dynamic Lot-Sizing (DLS) model, addressing perishable products and inventory constraints across multiple products, periods, and varying demands. The model aims to optimize production quantity and binary production, minimizing overall system costs. Employing a Genetic Algorithm (GA), this research solves the DLS model under constrained and unconstrained inventory capacities. Real-case data from a bread manufacturing company validates the model, while sensitivity analysis examines perishability's impact on the solution and model performance. The DLS-GA model not only reduces system costs but also effectively considers product perishability, offering optimal production plans.

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Lot Sizing and Scheduling for Perishable Food Products: A Review

Cited by 6 publications

References 48 publications

Flexible Job Shop Scheduling Problem with Sequence Dependent Setup Time and Job Splitting: Hospital Catering Case Study

Flexible Job Shop Scheduling Problem with Sequence Dependent Setup Time and Job Splitting: Hospital Catering Case Study

The application of electrostatic field technology for the preservation of perishable foods

Balancing Inventory Management: Genetic Algorithm Optimization for A Novel Dynamic Lot Sizing Model in Perishable Product Manufacturing

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