Quality-aware control for optimizing meat supply chains
| Autor: | José M. Maestre, X. Lin, Rudy R. Negenborn, J.P. Sprong |
|---|---|
| Přispěvatelé: | Universidad de Sevilla. Departamento de Ingeniería de Sistemas y Automática |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
2. Zero hunger
High rate 0209 industrial biotechnology Food industry Mixed-integer linear programming Computer science business.industry Supply chain 020208 electrical & electronic engineering Scheduling (production processes) Shelf life Supply chain scheduling 02 engineering and technology Fresh food logistics 020901 industrial engineering & automation 13. Climate action 0202 electrical engineering electronic engineering information engineering Meat supply chain Environmental impact assessment Cooling costs Operational costs Process engineering business Food quality Quality-aware modeling |
| Zdroj: | Proceedings of the 18th European Control Conference (ECC 2019) idUS: Depósito de Investigación de la Universidad de Sevilla Universidad de Sevilla (US) idUS. Depósito de Investigación de la Universidad de Sevilla instname 2019 18th European Control Conference (ECC) ECC |
| Popis: | 2019 18th European Control Conference (ECC) Napoli, Italy, June 25-28, 2019 Controlling food quality and reducing waste is one of the most challenging tasks in the food industry, as it is facing high rates of wastage, leading to negative environmental impact. This research focuses on improving the scheduling and control of the supply chain of Irish lamb meat using real-time quality and temperature information. Temperature controlled reefers and sensor technologies can be used to monitor and set the temperature during transport and storage. In order to minimize waste, while at the same time optimizing cooling and transport costs, a mathematical model is proposed. The model consists of two aspects. The quality aspect considers the shelf life of Irish lamb which is related to temperature. The logistic aspect considers supply chain scheduling. With this model, a strategy is proposed to determine the movements of meat, as well as the temperature setting of cooling equipment. Results of simulation experiments indicate a sustainable approach can reduce or even eliminate waste and decrease operational costs when real-time monitoring and control is used. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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