Abstract
This study presents a production inventory model where demand is considered a function of the average consumption of perishable products by the diabetic population. Food products are generally subject to spoilage over time, and various preservation technologies are used to keep them in good condition longer. It is also important to consider carbon emissions through the transportation, production, and storage of food products subject to spoilage. Various green strategies can keep carbon emissions under control in the food industry. This study proposes an optimal production inventory model considering the production and inventory factors for products subject to deterioration. A comparison between different cases is shown to decide the minimum total cost. Numerical examples validating the models and sensitivity analysis are also provided.
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