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An MILP Modelling Approach for Shelf Life Integrated Planning and Scheduling in Scalded Sausage Production

  • Hans-Otto Günther
  • Paul van Beek
  • Martin Grunow
  • Matthias Lütke Entrup
  • Shuo Zhang

Abstract

Due to factors such as the high variability of raw materials, intermediate and final products, fluctuating prices, and variable processing times and yields, production planning for sausages is generally a challenging task. One of the most distinctive factors to consider in fresh food production planning is shelf life. Shelf life restrictions directly influence wastage, out-of-stock rates and inventory levels. The shelf life of a product is defined as the time in which the food product will remain safe, be certain to retain the desired sensory, chemical, physical, and microbiological characteristics as well as comply with any label declaration of nutritional data (Kilcast and Subramanian, 2000, according to the London Institute of Food Science and Technology Guidelines, 1993). The possibility to offer a higher shelf life than its competitors constitutes a pivotal competitive advantage for fresh food producers, making the provision of shelf life functions crucial for modern production planning systems.

Keywords

Shelf Life Intermediate Product Production Planning Stock Level Private Label 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Deutscher Universitäts-Verlag/GWV Fachverlage GmbH, Wiesbaden 2006

Authors and Affiliations

  • Hans-Otto Günther
    • 1
  • Paul van Beek
    • 2
  • Martin Grunow
    • 1
  • Matthias Lütke Entrup
    • 1
  • Shuo Zhang
    • 1
  1. 1.Department of Production ManagementTU BerlinBerin
  2. 2.Operations Research and Logistics GroupWageningen UniversityWageningenThe Netherlands

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