Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production PlanningSpringer 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. |
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 |
217 | |
Другие издания - Просмотреть все
Advanced Planning in Fresh Food Industries: Integrating Shelf Life into ... Matthias Lütke Entrup Ограниченный просмотр - 2006 |
Advanced Planning in Fresh Food Industries: Integrating Shelf Life into ... Matthias Lütke Entrup Недоступно для просмотра - 2009 |
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