Wireless Shelf Life Monitoring and Real Time Prediction in a Supply-Chain of Perishable Goods

Annese, Valerio F.; Cipriani, S.; Biccario, G. E.; Marzio, D. Di; Venuto, Daniela De

doi:10.2991/cas-15.2015.77

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…The studies aim to evaluate the performance of one or more supply chain actors achieved thank to food certification. (Ab Talib et al 2015Talib et al , 2017Alen Mujčinovićet al 2016;Annese et al 2015;Fan et al 2009;Filippini et al 2020;Fuseini 2017;Gichuki et al 2020;Lestari et al 2017;Liu et al 2018Liu et al , 2020Ragasa et al 2011;Song et al 2017;Suh 2014Suh , 2015bXie 2015;Zorn et al 2012) Certification Analysis…”

Section: Third-party Certificationmentioning

confidence: 99%

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

Latino

Corallo

Menegoli

et al. 2021

Journal of Macromarketing

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Food certifications guarantee food quality and reduce information asymmetry regarding food between consumers and producers. There are numerous certifications that facilitate global food systems. While scholars have addressed this issue from several viewpoints, a systematic synchronization of the research in international food certification studies is lacking. The purpose of this study is to explore the field of food certifications. This includes identifying certification definitions, related categories, the main purposes and topics of existing studies in this field. This study uses a systematic literature review. It proposes an integrative conceptual framework, that summarizes the main findings of the study. Additionally, new research routes, as well as both theoretical and macromarketing implications are discussed. This study provides a comprehensive understanding of the international field of food certification, giving researchers, consumers, and food companies a guide to understand the complexity of the global food certification and the related macromarketing effects.

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Section: Third-party Certificationmentioning

confidence: 99%

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

Latino

Corallo

Menegoli

et al. 2021

Journal of Macromarketing

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“…The wireless access is usually a "contention-oriented random access" type, as defined in the IEEE 802, but IEEE 802.15.4 is the most commonly used standard (it defines the physical and MAC layers for Low PAN, wireless personal area networks with low data-rate) and ZigBee. This is due to IEEE 802.15.4 applicative advantages like worldwide defined operative band (2.4 GHz ISM), good data rate (250 kbps) and range of action, low power consumption, possibility of routing and retransmission in case of errors [5]. The OSI model can describe a WSN even if layer separation in a WSN is not so clear: the layers overlap each other in order to create efficient communication protocols, advanced power saving features and network flexibility.…”

Section: A Definition and Generalitiesmentioning

confidence: 99%

“…The levels 5, 6 and 7 are usually valid only for gateways or for hosts. ZigBee and other OEM solutions make exceptions networks, which also implement the application layer nodes [5], [6].…”

Section: A Definition and Generalitiesmentioning

confidence: 99%

Organoleptic Properties Remote Sensing and Life- Time Prediction along the Perishables Goods Supply-Chain

Annese

Biccario

Cipriani

et al. 2014

International Journal on Smart Sensing and Intelligent Systems

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Nowadays, two of the most compelling challenges in the field of food safety and certification are the reduction of the multitude of food losses and wastes in the supply chain and the improvement of certification and monitoring procedures during each stage of production. The aim of this paper is to propose an effective solution to both problems: a wireless sensor network (WSN) combined with a further data processing for real-time monitoring and shelf life prediction.

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“…This value increases to approximately 35% if perishable products are exposed to temperature mismanagement (Z öller et al 2013). Consequently, adequate monitoring and modeling of shelf life and distribution/storage conditions are crucial to hindering deterioration processes, effectively communicating the state of a product, and minimizing food waste (Annese et al 2015a).…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

Corradini

2018

Annu. Rev. Food Sci. Technol.

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The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.

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Wireless Shelf Life Monitoring and Real Time Prediction in a Supply-Chain of Perishable Goods

Cited by 6 publications

References 4 publications

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

Organoleptic Properties Remote Sensing and Life- Time Prediction along the Perishables Goods Supply-Chain

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

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