• Journal of Biosystems Engineering
• /
• 제40권3호
• /
• pp.261-270
• /
• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Journal of applied mathematics & informatics
• /
• 제5권1호
• /
• pp.253-261
• /
• 1998

(s,S) inventrory system of a perishable item with positive lead times and finite backlogs under N-policy Under this policy as and when the inventory level drops to s-N during a lead time local purchase is made. Three models are con-sidered. The limiting distribution on the inventory level is obtained and an associated cost analysis is made. Results ae numerically illustrated.

• 수산경영론집
• /
• 제25권2호
• /
• pp.103-114
• /
• 1994

We consider the continous, deterministic, infinite horiton, perishable item inventory, within the setting of a retail sector, in which the price for an item is dependent on the lifetime of inventory. Replenishment cost is kept constant but the carrying cost per units is allowed to vary according to product lifetime. Tro possibilities of variation are considered : (1) Product lifetime is longer than cycletime and (2) Product lifetime is shorter than cycletime. We find the optimal policies and decision rules for perishable product.

• 마케팅과학연구
• /
• 제16권4호
• /
• pp.1-11
• /
• 2006

Product quality of perishable food is significantly affected by the environment. Technological approaches for tracking and tracing such products have attracted increasing attentions in both research and practice. This paper studies how supermarket can maximize profits of selling perishable food through price adjustment based on real-ime product quality and values. This can be achieved by tracing the value of the perishable food based on an automatic product identification technology Radio Frequency Identification(RFID). With the support of the RFID, an optimization model can be developed to enable product tracking and tracing. The analysis of the model shows promising benefits of applying a dynamic pricing policy and obtains the optimal ordering decision in the respect of deterministic demand function.

• 유통과학연구
• /
• 제3권2호
• /
• pp.15-28
• /
• 2005

본 연구는 소비자 니즈의 변화에 따른 식품컨셉의 변형으로 인한 일본의 식품유통시스템의 발전과정을 살펴보는 것을 연구의 목적으로 한다. 본 논문에서는 식품컨셉으로서 일반적으로 가공식품과 비가공식품으로 분류되었던 식품컨셉을 확장시켜 비가공적 가공식품과 가공적 비가공식품의 개념을 소개하고, 그에 따른 일본식품유통시스템의 물류, 도매, 소매상에서의 혁신적 관리 및 발전과정을 살펴본다. 일본 식품유통시스템의 변화에 근본적인 원인을 제공한 요인으로서 소비자 니즈와 인식의 변화를 들 수 있으며, 일본 식품유통시스템의 개념정립 및 현황분석과 함께 일본 식품유통시스템의 실제적 변화로서 온도대별 물류혁신, PB상품개발, 체인시스템의 다양화 등을 살펴보기로 한다. 이와 같은 일본소비자의 특성, 식품유통시스템의 발전상황 및 사례를 연구함으로써 한국식품유통시스템의 발전과정과 비교분석이 가능하며 나아가 합리적인 식품유통시스템으로의 방향제시가 가능하다고 사료된다.

• 한국경영과학회지
• /
• 제33권2호
• /
• pp.137-151
• /
• 2008

This paper deals with two shops dealing with single perishable product the fresh items are sold at a list price in the primary shop and the unsold items that have reached a certain allowed age are transferred to the secondary shop to be sold at a discounted price. It is assumed that the demand rates in two shops are Independent each other and can be expressed as a function of inventory level and price. With the objective of maximizing the profit under a Last-In-first-Out. (LIFO) issuing policy, we develop mathematical models for the following two cases : (1) opening primary shop only and (2) opening both primary shop and secondary shop. There are three decision variables, i.e., the reduced price in the secondary shop, the allowed age at the primary shop, and the order quantities at the primary shop. A solution procedure is developed based on tabu search and its validity is illustrated through a comparative study.

• 한국국방경영분석학회지
• /
• 제23권2호
• /
• pp.135-154
• /
• 1997

This paper deals with the perishable inventory models with uncertainties of demand functions. The traditional perishable inventory costs of holding and stockout are incorporated into the cost function. The average expected cost will be minimized to find the optimal quantile estimator. After three candidate estimators are proposed on the basis of order statistics, they will be evaluated by the simulation results and statistical analysis. Then the transition procedure algorithm using this estimator will be proposed to make the optimal decision under uncertainty.

• Journal of applied mathematics & informatics
• /
• 제26권3_4호
• /
• pp.615-625
• /
• 2008

A single item order level inventory model for perishable products is considered in which a constant fraction of on hand inventory spoils per unit time. Demand linearly depends on time. The fluctuation of demand is taken into account to determine minimum total cost of the system. Both discrete and continuous fluctuations are considered. The model is developed and solved analytically for infinite time horizon. A numerical example is presented for finite time horizon. Sensitivity analysis of the model is carried out.

• 한국인터넷방송통신학회논문지
• /
• 제18권3호
• /
• pp.209-214
• /
• 2018

본 논문은 부패상품의 수송시간 제약조건 $L^*$이내로 총 수송비용을 최소화시키는 물류센터 위치를 결정하는 문제의 단순한 알고리즘을 제안하였다. 이 문제에 대해 Lee[4]는 후보 물류센터 위치를 선정하고, 각 물류센터의 총 수송비용을 구한 후, 상위 2개 물류센터에 대해 최적의 위치로 이동시키는 복잡한 방법을 제안하였다. 반면에 본 논문에서는 서브트리 개념을 도입하여 $L^*$ 이내가 되는 후보 물류센터의 위치를 간단히 결정하고, 근방 개념을 도입하여 요구량이 집중화된 지역 상위 2개 지역에 대해 총 수송비용이 최소화되는 지점을 단순히 최적의 위치로 결정하였다.

• 경영과학
• /
• 제31권1호
• /
• pp.27-40
• /
• 2014

Tour products have been recognized as a perishable asset. For tour operation companies (TOCs), improving profitability is a core decision problem for their business. Since package tour products, typical products of TOCs, are perishable after the tour was departed, TOCs have been tried to increase their sales before the departure date with various marketing strategies including price discounts. The pricing problem for perishable assets have been studied in Revenue Management for a long time. However, it is hard to find a research on pricing decisions for tour products. In this paper, we focus on a pricing problem for tour products. In particular, we will consider the pricing scheme with customer preference values on purchasing conditions. With conjoint analysis, we can use the part-worth value as a preference value for each level of purchasing conditions. To construct various discount prices, we use an enumeration method and suggest a mathematical optimization model. With experimental analysis for a sample tour package, we will show that our pricing process is very helpful for designing customer-oriented pricing decision.