食品生产质量安全风险预警指标体系的构建

本文以每个食品加工企业为评价单元,从食品质量监管的角度出发,基于监管要素的实施,综合选取监管计划落实率、日常巡查整改项数、实物质量合格率、企业历史违规情况、许可审查整改项数、食品安全事件、企业规模、食品产业关联度8个风险因素构建了食品生产质量安全风险预警指标体系。     

Multi-objective particle swarm optimisation based integrated production inventory routing planning for efficient perishable food logistics operations

Sustainable and efficient food supply chain has become an essential component of one’s life. The model proposed in this paper is deeply linked to people's quality of life as a result of which there is a large incentive to fulfil customer demands through it. This proposed model can enhance food quality by making the best possible food quality accessible to customers, construct a sustainable logistics system considering its environmental impact and ensure the customer demand to be fulfilled as fast as possible. In this paper, an extended model is examined that builds a unified planning problem for efficient food logistics operations where four important objectives are viewed: minimising the total expense of the system, maximising the average food quality along with the minimisation of the amount of CO₂ emissions in transportation along with production and total weighted delivery lead time minimisation. A four objective mixed integer linear programming model for intelligent food logistics system is developed in the paper. The optimisation of the formulated mathematical model is proposed using a modified multi-objective particle swarm optimisation algorithm with multiple social structures: MO-GLNPSO (Multi-Objective Global Local Near-Neighbour Particle Swarm Optimisation). Computational results of a case study on a given dataset as well as on multiple small, medium and large-scale datasets followed by sensitivity analysis show the potency and effectiveness of the introduced method. Lastly, there has been a scope for future study displayed which would lead to the further progress of these types of models.     

超声波技术在食品生产检测和食品安全检测中的应用进展

超声波这项新技术被用于研究和诊断领域已经有很多年了。本文分别例举了超声波技术在乳品品质检测,肉制品品质检测,面粉品质检测,果蔬产品品质检测,添加剂分析,农药残留分析和金属元素分析上的应用。旨在对其目前在食品生产领域和食品安全检测领域中的应用及其进展进行介绍,为新检测技术研究者提供参考资料。     

The Role of Household Food Waste in Comparing Environmental Impacts of Packaging Alternatives

This paper examines the environmental impacts of food waste and the influence that packaging alternatives can have on causing food waste. This paper presents the results of three life cycle assessment case studies on packed food products. The life cycle assessments were conducted for ham, dark bread and Soygurt drink (fermented soy‐based drink). In each case study, the environmental impacts of the products were assessed with different assumptions about the packaging sizes and alternative materials. The studies especially considered the environmental impacts resulting from food waste generated by consumers as a function of the variable packaging options. The food waste of other parts of the production chain of the studied products was also taken into account. A consumer survey was carried out to estimate the amounts of product waste generated in Finnish households connected to the three investigated products. The environmental impacts of the food products, household food waste and packaging were modelled by scenarios with varying rates of household food waste and different waste management options. The results indicated that the significance of the production and post‐consumer life of packaging was relatively low for climate change, eutrophication and acidification, in comparison with the production chain of the ham, dark bread and Soygurt. According to the results, packaging solutions that minimize the waste generation in households as well as in distribution and retail will lead to the lowest environmental impacts of the entire product‐packaging chain. Therefore, it is important to design packages that protect the food properly and allow the consumer to use the product fully. Copyright © 2013 John Wiley & Sons, Ltd.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

Novel model and kernel search heuristic for multi-period closed-loop food supply chain planning with returnable transport items

Closed-loop supply chain (CLSC) is of utmost importance to sustainable development and has received increasing attention in recent decades. However, food CLSC with returnable transport items (RTIs) has been rarely studied although its growing applications in practice. This paper aims to investigate a multi-period CLSC planning problem that coordinates the flows of perishable food products and RTIs considering food quality. The objective is to maximise the total profit of the holistic supply chain over a finite planning horizon. To this end, a novel mixed integer linear programming model is first formulated. As the problem is proven NP-hard, an improved kernel search-based heuristic is then developed. A real case study deriving from a food manufacturer in China shows the applicability of the proposed model and method. The results indicate that the manufacturer’s profit can be improved by more than 10% with our method. Numerical experiments on randomly generated instances demonstrate that the proposed heuristic can yield high-quality solutions with much less computation time compared with the commercial solver CPLEX and an existing heuristic.     

Intermediate product selection and blending in the food processing industry

This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates are blended into end products to minimise the total operational costs under production and storage capacity limitations. A comprehensive mixed-integer linear model is developed for the problem. The model is applied on a data set collected from a real-life case. The trade-offs between capacity limitations and operational costs are analysed, and the effects of different types of cost parameters and capacity limitations on the selection of intermediates and end-product recipes are investigated.     

当代保健食品包装设计视觉语言运用研究

目的 保健品市场的迅速发展,对保健产品包装也有了更高的要求,研究当代保健食品包装设计的视觉语言,为将来产品包装设计提供借鉴。方法 通过案例分析法,从色彩、图形和文字排版三个方面,分析和探究市场上较为成功的保健食品包装设计视觉语言运用方法,总结出三个当代保健食品包装的主要特征,即打破地域和民族特征的同化性,强调科学和美观结合的科技感,以及使用“图说”增加传递的艺术性。结论 未来需要探索具有中国特色、科学和艺术相结合的包装设计视觉语言,才可以使产品在全球销售时更容易记忆和识别。     

A Constraint Programming model for food processing industry: a case for an ice cream processing facility

This paper presents a Constraint Programming (CP) scheduling model for an ice cream processing facility. CP is a mathematical optimisation tool for solving problems either for optimality (for small-size problems) or good quality solutions (for large-size problems). For practical scheduling problems, a single CP solution model can be used to optimise daily production or production horizon extending for months. The proposed model minimises a makespan objective and consists of various processing interval and sequence variables and a number of production constraints for a case from a food processing industry. Its performance was compared to a Mixed Integer Linear Programming (MILP) model from the literature for optimality, speed, and competence using the partial capacity of the production facility of the case study. Furthermore, the model was tested using different product demand sizes for the full capacity of the facility. The results demonstrate both the effectiveness, flexibility, and speed of the CP models, especially for large-scale models. As an alternative to MILP, CP models can provide a reasonable balance between optimality and computation speed for large problems.     

Mission reliability evaluation based on operational quality data for multistate manufacturing systems

Modern and intelligent manufacturing systems have a prominent multistate feature. However, previous studies of reliability analysis of multistate manufacturing systems mostly focused on the basic reliability of manufacturing systems but disregarded their operating characteristics, which has hindered the development of Prognostics and Health Management technique for intelligent manufacturing systems. Therefore, an evaluation approach of mission reliability for multistate manufacturing systems based on operational quality data is proposed in this paper. First, from the systematic viewpoint of the composition and operational principle of the manufacturing system, the relationship among production task execution state, production equipment degradation state, and produced product quality state is expounded, and the connotation of the mission reliability of multistate manufacturing systems is defined. Second, an extended state task network (ESTN) is presented to organise operational quality data by considering the quality state of work in process (WIP). Third, a fusion model of operational quality data for manufacturing systems is established with the aid of the ESTN, and an operational quality data-oriented evaluation method of mission reliability is been put forward. Finally, a case study of a manufacturing system for a cylinder head is conducted to verify the proposed approach.     

Framework for Sustainable Food Packaging Design

The environmental impacts of packages have been found to be relatively small compared with the food items they contain. Furthermore, from the environmental and operational point of view, the most significant task of the package is to protect the product, which is important to acknowledge in the packaging design process. This study introduces a guiding framework for designing sustainable food packaging. In this approach, the entire life cycle of the product–package combination is taken into consideration. The emphasis is on the prevention of food losses in packaging design as a major environmental criterion. Consideration of the properties of both the package and the product itself when designing the final package will lead to a better end result with smaller product losses and environmental impacts. By using different assessment methods in the different stages of the packaging design, the sustainability of the package can be enhanced. The decision making of the packaging designer is facilitated with methods that are introduced step by step and in a certain order that will also allow for corrective measures through back‐loops in the design process. The purpose is to integrate sustainability aspects at all stages firmly into the design process. Copyright © 2012 John Wiley & Sons, Ltd.     

Joint optimisation of production,maintenance and quality for batch production system subject to varying operational conditions

This paper considers the integration problem of production, maintenance and quality for a capacitated lot-sizing production system subject to deterioration. The effects of varying operational conditions from batch to batch on system reliability and product quality are modelled by proportional hazards models, resulting in non-monotonic failure rate and defect rate. After each batch production, imperfect preventive maintenance (PM) is determined to mitigate the system deterioration, and inspection is taken to sort nonconforming items in the finished goods. Once the cumulative number of nonconforming items exceeds a predetermined threshold, an overhaul is performed to renew the system. An integrated model for optimising production plan, PM plan and overhaul strategy is developed to minimise the total cost while satisfying all product demands. A genetic algorithm is proposed to solve the integrated model efficiently. Numerical results validate the rationality of the model with varying operational conditions consideration and its applicability in economic benefits.     

Influence of cryogenic temperatures on food products and packaging during rail transportInfluence des cryotempératures sur les produits alimentaires et leur emballage au cours du transport par chemin de fer

Six commercially packaged frozen food products were subjected to simulated railway shock and vibration conditions and manual handling abuse at both cryogenic (?70°C) and non-cryogenic (?18°C) temperatures. The amount of package and food product damage under different temperatures and levels of abuse were determined. The effects of cryogenic temperatures upon sensory and various analytical quality attributes of the food products were examined. The test results indicated that frozen food can be shipped at cryogenic temperatures in railcars equipped with cushioned draft gears with minimal product or packaging damage, provided there is not excessive manhandling abuse.     

Simulation modelling for food supply chain redesign; integrated decision making on product quality,sustainability and logistics

Food supply chains are confronted with increased consumer demands on food quality and sustainability. When redesigning these chains the analysis of food quality change and environmental load of new scenarios is as important as the analysis of efficiency and responsiveness requirements. Simulation tools are often used for supporting decision-making on supply chain (re)design when logistic uncertainties are in place, building on their inherent modelling flexibility. Mostly, the underlying assumption is that product quality is not influenced by or does not influence chain design. Clearly, this is not true for food supply chains, as quality change is intrinsic to the industry. We propose a new integrated approach towards logistics, sustainability and food quality analysis, and implement the approach by introducing a new simulation environment, ALADIN?. It embeds food quality change models and sustainability indicators in discrete event simulation models. A case example illustrates the benefits of its use relating to speed and quality of integrated decision making, but also to creativity in terms of alternative solutions.     

Passive thermal energy storage in refrigerated warehouses

This paper investigates operational strategies that use stored products as thermal mass to shift refrigeration loads to more favorable operational periods (low energy cost periods, lower outdoor air conditions, etc.) allowing an opportunity to reduce system operating costs. An integrated model of the stored product, warehouse air, and warehouse structure is developed and thermal response characteristics are predicted for a selected warehousing facility. Simulated results are validated with experimental measurements. Food quality impacts associated with the temperature cycling caused by potential operating strategies are discussed. Results from this investigation indicated that a full load-shifting control strategy would save $82,000 (US) ($0.40/ft²/year or $4.28/m²/year) annually over the test facility's current operational strategy, representing 53% of the total cooling cost. Predicted maximum warehouse temperature variation is 5.6°C, which is not expected to cause significant product quality changes in the temperature range (below−18°C) studied.     

Dynamic supply chain decisions based on networked sensor data: an application in the chilled food retail chain

With large volume of product flows and complex supply chain processes, more data than ever before is being generated and collected in supply chains through various tracking and sensory technologies. The purpose of this study is to show a potential scenario of using a prototype tracking tool that facilitate the utilisation of sensor data, which is often unstructured and enormous in nature, to support supply chain decisions. The research investigates the potential benefits of the chilled food chain management innovation through sensor data driven pricing decisions. Data generated and recorded through the sensor network are used to predict the remaining shelf-life of perishable foods. Numerical analysis is conducted to examine the benefit of proposed approach under various operational situations and product features. The research findings demonstrate a way of modelling pricing and potential of performance improvement in chilled food chains to provide a vision of smooth transfer and implementation of the sensor data driven supply chain management. The research finding would encourage firms in the food industry to explore innovation opportunities from big data and develop proper data driven strategies to improve their competitiveness.     

New uses for refrigeration in the catering industryNouvelles utilisations du froid dans la restauration collective

The catering industry is entering a period of change in food production techniques. The use of storage temperatures below ambient which inhibit quality changes can improve the economics of catering operations by separating production from consumption and provide a high-quality product to the consumer. Products from the food manufacturing industry and products produced by caterers themselves are likely to become more integrated into new catering systems in the future.     

New uses for refrigeration in the catering industry

The catering industry is entering a period of change in food production techniques. The use of storage temperatures below ambient which inhibit quality changes can improve the economics of catering operations by separating production from consumption and provide a high-quality product to the consumer. Products from the food manufacturing industry and products produced by caterers themselves are likely to become more integrated into new catering systems in the future.     

Influence of cryogenic temperatures on food products and packaging during rail transport

Six commercially packaged frozen food products were subjected to simulated railway shock and vibration conditions and manual handling abuse at both cryogenic (−70°C) and non-cryogenic (−18°C) temperatures. The amount of package and food product damage under different temperatures and levels of abuse were determined. The effects of cryogenic temperatures upon sensory and various analytical quality attributes of the food products were examined. The test results indicated that frozen food can be shipped at cryogenic temperatures in railcars equipped with cushioned draft gears with minimal product or packaging damage, provided there is not excessive manhandling abuse.     

A continuous/discrete simulation of controlled atmosphere (CA) cool storage systems: evaluation of plant performance/design and product quality evolution

In this paper, a controlled atmosphere storage model, developed earlier, is validated using an industrial CA cool storage facility with stepwise product loading strategy. The proposed combined continuous and discrete CA cool storage simulation model was able to represent the step response transients and continuous events, with accuracy less than the observed variability or at best with accuracy level as set by the measurement instrument. Moreover, the handling of discrete/continuous events enabled the implementation of practical operational procedures and to investigate their implication on plant performance/design and directly on the product quality. The model is a valid working model for design and optimization of CA cool storage facilities both with respect to plant performance and final quality of the stored product.