Article
Food Science & Technology
Xuan Luo, Tomohiro Masuda, Kazuya Matsubara, Yuji Wada, Akifumi Ikehata
Summary: The study found that the perceived freshness of food is related to surface gloss, and can be quantified using the luminance distribution parameters of food images. By comparing water content and image parameters, cabbage water content can serve as an index for interpreting human perceived freshness. Additionally, NIR imaging was evaluated as a non-destructive method for predicting water content distribution related to surface morphology.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Mathematics
Zichun Zhang, Yang Xu, Xiaodong Li, Kin-Keung Lai, Yan Li
Summary: This paper proposes a novel approach to address the impact of freshness on the quantity and quality of emergency perishable materials at different time stages. It establishes an optimization model to maximize the sum of the freshness of all materials delivered to different disaster-affected locations. An approximate algorithm is designed to solve the model, and an example analysis is conducted to validate the proposed approach.
Article
Food Science & Technology
Do-Yeong Kim, Sung-Woo Park, Han-Seung Shin
Summary: This study aims to develop a freshness indicator for fish products that changes color to indicate the presence of ammonia. Through an optimization experiment, cresol red and bromocresol purple were selected as the indicator mixture. The indicator's color change was monitored using pH-sensitive sensors, and the chromatic parameter ΔE value increased significantly with the storage period of fish products.
Article
Engineering, Manufacturing
Irem Sengul Orgut, Emmett J. Lodree
Summary: In the United States, food banks are crucial in reducing food insecurity by distributing donated food to those in need. One of their challenges is to distribute food donations equitably while minimizing waste. This paper presents a model to help food banks in effectively and fairly distributing perishable food donations and provides guidance on how to strategically control inequities.
PRODUCTION AND OPERATIONS MANAGEMENT
(2023)
Review
Food Science & Technology
Zhepeng Zhang, Ying Sun, Shangyuan Sang, Lingling Jia, Changrong Ou
Summary: Fish are highly perishable and efficient evaluation of fish freshness has received increasing attention. Conventional freshness assessment techniques have shortcomings, and recently emerging approaches such as sensors and spectroscopic techniques have shown great potential. Non-destructive techniques respond to characteristic substances produced by fish during spoilage and are suitable for online or large-scale operations.
Article
Biochemistry & Molecular Biology
Bofei Fu, Shanshan Mei, Xianjie Su, Hongbin Chen, Junqiu Zhu, Zongping Zheng, Hetong Lin, Congjie Dai, Rafael Luque, Da-Peng Yang
Summary: A study has developed an edible film using waste fish scale-derived gelatin, chitosan, and CaCO3 nanoparticles, which showed multifunctional properties for extending the shelf life of fruits. The nanocomposite film has advantages such as UV absorption, antimicrobial properties, oxygen screening, non-toxicity, and easy wash-off, making it a potential preservative material for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xiaoming Ma, Tingting Feng, Peng Zhang, Hui Zhang, Xuan Hu, Yuying Yang, Zhen Wang, Huifang Zhang, Dong Peng, Xun Li, Jianguo Xu
Summary: Due to the perishability of aquatic products, especially fish, an artificial nanozyme-based colorimetric method for detecting hypoxanthine (Hx) is proposed. This method can rapidly detect fish freshness without the use of natural enzymes. The method utilizes polyvinylpyrrolidone-modified platinum cubic nanomaterials and the interaction between Hx and these nanomaterials to determine the Hx concentration.
Article
Chemistry, Multidisciplinary
Giovanni Giallombardo, Giovanni Mirabelli, Vittorio Solina
Summary: The paper proposes two mathematical models for coordinating production and distribution activities in agricultural companies to reduce costs and increase efficiency. Computational experiments confirm the effectiveness of the models, providing multi-level support. Managers can use the insights provided by the models to set the most profitable parameters, while a heuristic framework can aid companies in making profitable collaboration decisions at the operational level.
APPLIED SCIENCES-BASEL
(2021)
Article
Computer Science, Information Systems
Hanane El Raoui, Mustapha Oudani, David A. Pelta, Ahmed El Hilali Alaoui
Summary: The study introduces a many-objective Customer-centric Perishable Food Distribution Problem and proposes a GVNS-based approach to efficiently solve subproblems and obtain a set of solutions. These solutions are evaluated over non-optimized criteria and ranked using an a posteriori approach, allowing for easy generation of different decision maker profiles and rankings of solutions.
Article
Computer Science, Artificial Intelligence
Antonio Violi, Annarita De Maio, Gerarda Fattoruso, Maria Grazia Olivieri
Summary: This paper presents an age-based model for the inventory-routing problem of perishable commodities with stochastic demands. The proposed approach takes into account the characteristics of the products as well as the needs and requirements of producers, sellers, and final consumers.
Article
Chemistry, Applied
Vania Gomes, Roberto Bermudez, Nuno Mateus, Alexandra Guedes, Jose Manuel Lorenzo, Victor de Freitas, Luis Cruz
Summary: A colorimetric pyranoflavylium-based pH-indicator with an improved formulation was developed as a smart label for food freshness testing. The indicator showed good performance in detecting spoilage of fish samples, with the yellow label turning purple as the spoilage process began. The film's photostability and pigment migration were also evaluated, and the label was found suitable for fresh meat and fish packaging.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Martim L. Aguiar, Pedro D. Gaspar, Pedro D. Silva, Luisa C. Domingues, David M. Silva
Summary: Food waste causes increased production and environmental impact. To reduce waste, the supply chain should maintain optimal preservation conditions and monitor parameters like temperature and humidity. A study found that fluctuations in these parameters were mostly due to frequent door opening, operational procedures, and irregular refrigeration conditions. The study highlights the importance of individual monitoring for quality control and energy efficiency optimization.
Article
Construction & Building Technology
Yuting Wu, Lixiong Wang, Juan Yu, Peng Chen, Aiying Wang
Summary: Changing the spatial luminance distribution patterns has the potential to improve indoor environments and meet our growing need for psychological restoration and well-being. However, there is a lack of verification on the efficiency, progress, and principles to improve the spatial luminance distribution, as well as reusable and restorative patterns for different architectural configurations and spaces.
Article
Microbiology
Sukrita Punyauppa-path, Pongpat Kiatprasert, Prasongsom Punyauppa-path, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Savitree Limtong, Nantana Srisuk
Summary: This study investigated the salt content, total acidity, and pH values of traditional fermented fish products from four provinces in the northeast part of Thailand. Yeasts in these products were isolated and identified. It was found that the salt content, total acidity, and pH values varied within a certain range, and a diverse range of yeasts were identified.
Article
Computer Science, Interdisciplinary Applications
Amir Ahmadi-Javid, Moeinoddin Mansourfar, Chi-Guhn Lee, Li Liu
Summary: In this paper, a distribution problem for perishable food products is studied, considering a temperature-controlled warehouse and multiple customers with minimum quality requirements and delivery time windows. The objective is to minimize the energy cost at the warehouse and transportation cost for customer demand. The problem is formulated as a MILP model and a heuristic based on GVNS is proposed to solve large-size instances. The results demonstrate the dependence of distribution and temperature decisions, as well as the significant impact of factors related to food quality.
COMPUTERS & INDUSTRIAL ENGINEERING
(2023)