Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning

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Springer Science & Business Media, 15 июл. 2005 г. - Всего страниц: 240

Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries.

 

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Содержание

Introduction
1
12 Research Objectives
2
13 Dissertation Outline
3
14 Conclusion
4
Advanced Planning and Scheduling Systems
5
212 Assessment of the MRP Planning Concepts
8
213 Emergence of APS Systems
9
22 Structure of APS Systems
12
373 Stunning and Bleeding
83
374 Scalding and Eviscerating
84
376 Rough Cutting
85
377 Fine Cutting
86
379 Storage and Delivery
87
The Fresh Food Industrys Profile Regarding APS Systems
89
42 General Requirements
90
43 Requirements for Strategic Network Design
93

222 Strategic Network Design
14
223 Demand Planning
15
224 Supply Network Planning
17
225 Production Planning
18
226 Production Scheduling
19
227 Distribution Planning
20
228 Transport Planning
21
23 APS Systems Market Overview
23
232 Market Size and Segments
24
233 Major Providers
25
234 Expectations for the Future
27
242 Project Definition
28
243 Vendor Selection
30
244 Implementation
31
245 Implementation Risks
32
25 Assessment of APS Implementations
33
252 Development Needs
34
26 Conclusion
35
Fresh Food Industries
37
33 Characteristics of Fresh Food Supply Chains
38
332 Economic Characteristics and Developments
41
333 Technological Characteristics and Developments
47
334 SocialLegal Characteristics and Developments
50
335 Environmental Characteristics and Developments
53
336 Summary
57
34 Characteristics of Fresh Food Production Systems
58
342 Formulation
59
343 Processing
60
344 Packaging
61
345 Storage and Delivery
62
346 Summary
63
Yogurt Production
64
352 Raw Milk Collection
67
353 Raw Milk Preparation
69
354 Fermentation
70
355 Flavoring and Packaging
71
356 Storage and Delivery
72
362 Input of Ingredients
75
363 Grinding and Mixing
76
366 Scalding
77
367 Maturing and Intermediate Storage
78
369 Storage and Delivery
79
Poultry Processing 371 Market Segments and Case Study Overview
80
372 Transport of Animals
82
44 Requirements for Demand Planning
95
45 Requirements for Supply Network Planning
100
46 Requirements for Purchasing Materials Requirements Planning
101
47 Requirements for Production Planning and Production Scheduling
103
48 Requirements for Distribution Planning
109
49 Requirements for Transport Planning
111
410 Requirements for Demand Fulfilment and AvailabletoPromise
114
411 Conclusion
116
Shelf Life in Fresh Food Industries
117
512 Determination of Shelf Life
119
513 Technological Shelf Life Extensions
120
52 Shelf Life Characteristics of Case Study Products
121
Shelf Life of Sausages
122
Shelf Life of Fresh Poultry
123
53 Shelf Life in Fresh Food Supply Chain Management
125
532 Role of Shelf Life in Fresh Food Supply Chains
127
54 Conclusion
128
Shelf Life Integration in APSSystems
131
622 Shelf Life Integration
134
63 PeopleSoft EnterpriseOne
137
632 Shelf Life Integration
139
64 CSBSystem
140
642 Shelf Life Integration
143
7 Shelf Life Integration in Yogurt Production
147
72 Model Formulations
152
Model with Setup Conservation
159
Position Based Model
163
73 Computational Results
171
732 Line Decomposition Approach
173
733 Model Combination and PicktheBest Approach
174
74 Conclusion
177
Shelf Life Integration in Sausage Production
179
82 Model Formulation
183
83 Computational Results
191
84 Conclusion
195
Shelf Life Integration in Poultry Processing
197
92 Model Formulation
200
93 Computational Results
206
94 Conclusion
209
Conclusions and Recommendations
211
102 Discussion
213
103 Recommendations for Further Research
215
References
217
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