An inventory problem with processed and non-processed products of same perishable goods

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

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Reinforcement learning algorithm for one-warehouse multi-retailer inventory problem

Automation, Mechanical and Electrical Engineering ◽

10.2495/amee140161 ◽

2014 ◽

Author(s):

C.Y. Li ◽

X.T. Wang ◽

T.W. Zhang

Keyword(s):

Reinforcement Learning ◽

Learning Algorithm ◽

Inventory Problem ◽

Reinforcement Learning Algorithm

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Consumption of organic meat products in France: An analysis based on panel data (scanner dataset)

New Medit ◽

10.30682/nm2001f ◽

2020 ◽

Vol 19 (1) ◽

pp. 83-99

Author(s):

Pierre Sans ◽

Christine Boizot-Szantaï

Keyword(s):

Panel Data ◽

Logit Model ◽

Meat Products ◽

Big City ◽

Average Quantity ◽

Attitude Behavior ◽

Questionnaire Surveys ◽

Processed Products ◽

Organic Meat

The consumption of organic meat products has been characterized using the Kantar Worldpanel data col-lected from 2012 to 2014. Based on the price of the total quantity purchased and the amount spent on each purchase, several indicators were calculated and their values compared between organic households (OHs) and nonorganic households (NOHs). OHs were characterized according to sociodemographic and attitudi-nal variables. Finally, a logit model was constructed to determine the likelihood of belonging to the organic household category. Consumption is low in terms of the proportion of households that purchase organic meat (O-ME) and meat products (O-MPs), the average quantity purchased per year and per purchasing household (2 kg and 0.9 kg respectively), and purchasing frequency. These values are below those reported by questionnaire surveys which can be attributed to an attitude-behavior gap. The main organic meat prod-ucts purchased are bovine meat and pork processed products. Moreover, being part of a family with children and living in a big city increase the probability of purchasing O-ME and O-MPs. ,

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NEW VARIETIES OF FRUIT AND BERRIES IN SELECTION OF ALL-RUSSIAN RESEARCH INSTITUTE FOR NATURAL FOOD PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2020/4/33-37 ◽

1970 ◽

pp. 33-37

Author(s):

N. S. Levgerova ◽

Е. S. Salina ◽

I. А. Sidorova

Keyword(s):

Food Production ◽

Raw Materials ◽

Soluble Solids ◽

Natural Food ◽

Black Currant ◽

Central Russia ◽

Long Term Study ◽

Apple Cultivars ◽

Processed Products

The results of the technological assessment of new apple, cherry, black currant, red currant and gooseberry cultivars of VNIISPK breeding for the suitability for the natural food production are given. As a result, the cultivars that are promising for cultivation in raw plantings have been selected. For the production of raw materials in the juice industry, apple cultivars with a high juice yield and content of soluble solids higher than 10.0% were selected: ‘Bolotovskoye’ (Vf), ‘Candil Orlovsky’ (Vf), ‘Osipovskoye’ (3x), ‘Rozhdestvenskoye’ ((Vf + 3x), ‘Zaryanka’ (Vm), ‘Priokskoye’ ((Vf + Co), etc. Based on the long-term study of cultivars for their suitability for compote, jam and jelly, the cultivars that are most suitable for these types of processing are identified. It has been found that taking into account the daily needs of vitamins C and P as the most important antioxidants, all processed products from black currant can serve as their sources, all processed products from cherries, as well as apple juice and gooseberry marmalade can serve as a source of P-active compounds. All columnar apple cultivars as well as ‘Bolotovskoye’, ‘Rozhdestvenskoye’, ‘Veteran’, ‘Imrus’, etc. show high suitability for the production of apple chips. Cherry cultivars ‘Rovesnitsa’, ‘Putinka’, ‘Podarok Uchitelyam’ and ‘Novella’ are suitable for dried fruit. Based on the long-term studies of the technological qualities of the VNIISPK gene pool, a new generation assortment has been formed that has an optimal combination of chemical and technological indicators of fruits that meet modern technological requirements and are suitable for cultivation in the raw plantations of Central Russia.

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Pelatihan Pengemasan Dan Pelabelan Bandeng Sapit Di UD. Barokah Gunung Anyar Tambak

JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ◽

10.36339/je.v4i1.265 ◽

2020 ◽

Vol 4 (1) ◽

pp. 1

Author(s):

Sri Winarti ◽

Yuni Ningsih

Keyword(s):

Food Products ◽

Food Labeling ◽

Surrounding Area ◽

Community Groups ◽

Plastic Bag ◽

The Law ◽

Thin Plastic ◽

Processed Products ◽

The City

Gunung Anyar Tambak is one of the villages that is located adjacent to the UPN "Veteran" campus in East Java. Most (2/3) of the Gunung Anyar Tambak area is the pond area, which has the main yield is milkfish. Besides being sold in fresh form, milkfish from ponds from Gunung Anyar Tambak are also processed into a variety of processed products including shredded, crackers, soft thorns and milkfish “sapit”. Milkfish “Sapit” is a processed milkfish which is unique in its serving. The milkfish are clamped using bamboo stems and then processed using a choice of spices that make a distinctive taste in this dish. Processing by burning, causing a distinctive aroma that is not forgotten. Barokah is one of the community groups of “sapit” milkfish processing in RW I of Gunung Anyar Tambak Village which consists of 6 people. Chairman of UD. Barokan is Hj's. Khasibah, explained that most of the milkfish produced are only fulfilling orders from the surrounding area and orders from outside the city to be used as souvenirs typical of Surabaya. From observations and interviews it is known that the problem in processing milkfish is a very simple packaging that is a very thin plastic bag that is not closed. The second problem is that the packaging has no labeling at all, even though the label can identify the identity of the product in the package. The importance of labels on food products in addition to being the identity of the packaged product is also a communication between producers and consumers. Therefore a very absolute label must be given to the marketed food products. Training has been conducted on packaging and labeling milkfish “sapit” in UD. BAROKAH, Gunung Anyar Tambak, Surabaya. Before being packed with a vacuum packer, milkfish saplings are first dried in a cabinet dryer for 3 hours at 60°C. Labeling on milkfish packaging is in accordance with the law on food labeling on primary (plastic) and secondary (carton) packaging. In addition to providing training, our team also donates dryers and Vacuum Sealers.

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Biodegradable antimicrobial films as packaging material for perishable goods

Vsyo o myase ◽

10.21323/2071-2499-2020-5s-160-164 ◽

2020 ◽

pp. 160-164

Author(s):

A.A. Kostin ◽

◽

I.N. Zubkov ◽

A.P. Nepomniashchii ◽

D.I. Goriacheva ◽

...

Keyword(s):

Packaging Material ◽

Perishable Goods ◽

Antimicrobial Films

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New Monitoring Strategy for the Quality Control in the Processing Practice of Scutellariae Radix

Current Pharmaceutical Analysis ◽

10.2174/1573412915666190314121434 ◽

2020 ◽

Vol 16 (3) ◽

pp. 303-311

Author(s):

Qi Huang ◽

Chunsong Cheng ◽

Lili Li ◽

Daiyin Peng ◽

Cun Zhang

Keyword(s):

Quality Control ◽

Monitoring Strategy ◽

Scutellariae Radix ◽

Chromatographic Fingerprints ◽

New Strategy ◽

Processed Products ◽

Main Components ◽

Processing Techniques ◽

Multivariate Monitoring

Background: Scutellariae Radix (Huangqin) is commonly processed into 3 products for different clinical applications. However, a simple analytical method for quality control has rarely been reported to quickly estimate the degree of processing Huangqin or distinguish differently processed products or unqualified Huangqin products. Objective: To study a new strategy for quality control in the processing practice of Huangqin. Methods: Seven kinds of flavonoids that mainly exist in Huangqin were determined by HPLC-DAD. Chromatographic fingerprints were established to study the variation and discipline of the 3 processed products of Huangqin. PCA and OPLS-DA were used to classify differently processed products of Huangqin. Results: The results showed that baicalin and wogonoside were the main components in the crude and the alcohol Huangqin herb while baicalein and wogonin mainly existed in carbonized Huangqin. The results of mathematical statistics revealed that the processing techniques can make the quality of medicinal materials more uniform. Conclusion: This multivariate monitoring strategy is suitable for quality control in the processing of Huangqin.

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