Abstract
The inventory system has been affected by many characteristics, among which deterioration of a food product is a critical issue. Chilled foods deteriorate during storage time, and their quality reduces over time. Indian Spiced Pulled Pork Sandwiches are very observable customer goods in India that are, in fact, unpreserved. If chilled foods’ original value reduces over time, consumers are not much likely to buy them. The retail price of chilled food maintained is strictly dependent on its quality. From the vendor’s approach, measuring quality and leftover value should be a severe commercial issue. The model aims to study deterioration together with the quality prediction of Indian Spiced Pulled Pork Sandwiches. This model measures food quality and leftover value. Deterioration rate is considered as a function of two-parameter Weibull distribution, suitable for bacterial inactivation, microbial growth, enzymes, nutrients, and pigments dreadful environments under a non-isothermal atmosphere. The dynamic structure of demand has its importance in business. The price-storage time of product-dependent demand rate is debated in this model as demand rarely remains constant. The objective is to maximize the vendor’s total profit concerning storage time and the product’s selling price. A numerical example supports the model. Sensitivity analysis is carried out to derive insights for decision-makers. The graphical result, in three dimensions, is exhibited with a supervisory decision.
Highlights
Preservation of the quality and inventories of chilled foods are significant issues in food industries
Herbon et al [8] applied time-temperature indicators (TTI) to observe the trajectory of the quality of deteriorated items. They appealed that the retail price of deteriorated items and their leftover value had much to do with their quality, affecting the vendor to pay attention to maintain quality
The rate of change of inventory is negatively proportional to the selling price-storage time-dependent demand rate and temperature-dependent deterioration rate that is regulated as follows: dI (t) = −R (p, t) − θ (U ) I (t), dt 0 ≤ t ≤ T, with the boundary condition I (T ) = 0. (It is assumed that at a time t = T, an inventory level is zero.) The level of stock of sandwiches at any time t is given by
Summary
Preservation of the quality and inventories of chilled foods are significant issues in food industries. Increasing numbers of researchers have deliberated temperature observation in food industries, very little attention has been specified, especially to ready-to-eat. The consequences of deterioration, demand, and price of chilled food products cannot be ignored in inventory organizations. The main aim is to develop a model to optimize the storage time and storage temperature of ready-to-eat chilled food for maximum profit. The study of the literature to recognize presently ignored research aspects is as follows
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