• Food Science and Preservation
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• v.5 no.4
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• pp.392-395
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• 1998

This study was to reveal consumer attitudes about open shelf-life dating method of the packaged foods. Consumers consider that open shelf-life dating to the packaged foods gives good information to choose the products to buy, but also confusion with unclear open shelf-life dating marked on the package. For the perishable foods, consumers tended to get more attention to the open shelf-life dates. Consumers prefer the dating method of edible periods better than sellable periods to the packaged foods. The female consumers consider that open shelf-life dating is more important to buy the packaged foods than male consumers do.

• Asia-Pacific Journal of Business
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• v.13 no.3
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• pp.449-461
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• 2022

Purpose - The purpose of this study to explore factors consumers prioritize when purchasing seafood online. The originality of the study lies on adopting AHP-based approach in analyzing prioritized purchasing factors of seafood online. Design/methodology/approach - A survey was conducted targeting Korean consumers who have purchased seafood online. AHP method was applied to rank factors consumers prioritize before making decision. Findings - First, product's factor ranked first among other high level factors including delivery service, seller, online platform. Second, sanitation, taste, country of origin ranked first, second, third respectively, within product's factors. Third, safe delivery, timeliness, information accuracy ranked first, second, third respectively, within delivery factors. Fourth, consumer reviews, consumer response ability, promotion ranked first, second, third within seller factors. Fifth, Personal information management system, credibility, user-friendliness ranked first, second, third, within online platform factors. Research implications or Originality - To activate seafood online market, it is crucial to assure consumers that the seafood is well managed in a sanitary way from the production site to table. Existing government programs such as seafood traceability system, HACCP, and cold-chain infrastructure needs improvement. Due to highly perishable characteristic of seafood, delivery factors matter when purchasing online. Online platforms needs to continue to improve delivery service. Seafood products are mostly not branded and without objective information about their properties. Creating quality classification and seafood brands are likely to help consumers chose seafood online.

• Journal of Navigation and Port Research
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• v.36 no.10
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• pp.803-810
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• 2012

Since the introduction of reefer container for seaborne transportation, international trade of reefer products has increased continuously with the development of refrigerate technology, increased speed of the ship and change of consumption pattern. Reefer cargo is perishable and sensitive to temperature, humidity compared with general cargo and normally reefer cargo is more valuable than general cargo. Therefore it needs special care for its handling in transit including land and sea in order to prevent cargo damage. However, lots of claims relating to reefer cargo damage rise frequently in workplace. It may increase unnecessary logistic cost and time. The aim of this study is to improve and prevent damage to reefer container cargo in transit for the purpose of benefits to both merchants and carriers to save unnecessary logistic cost and time as well as to contribute to deliver the cargo more safely and efficiently to destination.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.14 no.6
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• pp.1453-1459
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• 2010

Recently, the aim of cold storage warehouse is not only to provide preservation of the quality of perishable foods but also to use state-of-the-art information systems to rapidly move products across the cold chain. An RFID (Radio Frequency Identification) is an automatic identification method that detects signals from mobile objects, and tracks and traces movement of the objects. RFID can be used to turn a cold storage warehouses into a real-time system. In this paper, we develop an cold storage management system to support the optimized business processes with RFID system. First of all, business processes in the cold storage warehouse are analyzed. Then design factors which should be considered for incorporating RFID are defined. Design values which set to the design factors can be extracted from using RFID deployment simulator. as a result, the design values make RFID to be efficiently integrated to existing business processes.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.121-133
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• 2017

A small amount of milk is sold as 'untreated' or raw in the US; the two most commonly used heat-treatments for milk sold in retail markets are pasteurization (LTLT, low-temperature long time; HTST, high-temperature short time) and sterilization (UHT, ultra-high temperature). These treatments extend the shelf life of milk. The main purpose of heat treatment is to reduce pathogenic and perishable microbial populations, inactivate enzymes, and minimize chemical reactions and physical changes. Milk UHT processing combined with aseptic packaging has been introduced to produce shelf-stable products with less chemical damage than sterile milk in containers. Two basic principles of UHT treatment distinguish this method from in-container sterilization. First, for the same germicidal effect, HTST treatments (as in UHT) use less chemicals than cold-long treatment (as in in-container sterilization). This is because Q10, the relative change in the reaction rate with a temperature change of $10^{\circ}C$, is lower than the chemical change during bacterial killing. Based on Q10 values of 3 and 10, the chemical change at $145^{\circ}C$ for the same germicidal effect is only 2.7% at $115^{\circ}C$. The second principle is that the need to inactivate thermophilic bacterial spores (Bacillus cereus and Clostridium perfringens, etc.) determines the minimum time and temperature, while determining the maximum time and temperature at which undesirable chemical changes such as undesirable flavors, color changes, and vitamin breakdown should be minimized.

• Analytical Science and Technology
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• v.35 no.4
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• pp.169-180
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• 2022

Tomato has a limited shelf life and is highly perishable due to its high moisture content. As fruit leather, is a traditional food of Nepal, it can be beneficial to move towards value addition and diversification of the traditional product. The main aim was to analyze the nutritional values and phytochemicals of the tomato pulp and prepared leather, and sensory evaluation of prepared tomato leather. Five samples A, B, C, D and E were prepared with 80:20, 72.5:27.5, 95:5, 87.5:12.5 and 65:35 fruit pulp: sugar ratio respectively. Analysis of raw tomato pulp and all the five samples was performed. Sensory quality of the product sample A was found superior to that of other samples but chemical and phytochemical properties of product sample C was found superior than that of other prepared samples. Therefore, we had two best products, in terms of sensory properties and in terms of nutritional properties. The best product on the basis of nutrients (sample C) had acidity (%), TSS (°Bx), pH, total ash content (%), crude protein (%), crude fat (%), crude fiber (%), carbohydrate (%), vitamin C (mg/100 g), total energy (Kcal/100 g), TPC (mg GAE/g of dry extract), TFC (mg QE/g of dry extract), DPPH scavenging activity (% of inhibition) and lycopene content (mg/100 g) was found to be 3.70.1, 20 ± 0.02, 3 ± 0.1, 2.30 ± 0.05, 2.69 ± 0.04, 0.87 ± 0.02, 5.46 ± 0.01, 69.68 ± 0.02, 25.17 ± 1.25, 297.31 ± 0.01, 85.35 ± 0.02, 65.39 ± 0.02, 59.23 ± 0.03 and 98.57 ± 0.02 respectively. A tasty and nutritious product of tomato, leather can be prepared which can be more appealing to the consumer.

• International Journal of Computer Science & Network Security
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• v.23 no.9
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• pp.1-7
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• 2023

Demand prediction is an essential component of any business or supply chain. Large retailers need to keep track of tens of millions of items flows each day to ensure smooth operations and strong margins. The demand prediction is in the epicenter of this planning tornado. For business processes in retail companies that deal with a variety of products with short shelf life and foodstuffs, forecast accuracy is of the utmost importance due to the shifting demand pattern, which is impacted by an environment of dynamic and fast response. All sectors strive to produce the ideal quantity of goods at the ideal time, but for retailers, this issue is especially crucial as they also need to effectively manage perishable inventories. In light of this, this research aims to show how Machine Learning approaches can help with demand forecasting in retail and future sales predictions. This will be done in two steps. One by using historic data and another by using open data of weather conditions, fuel, Consumer Price Index (CPI), holidays, any specific events in that area etc. Several machine learning algorithms were applied and compared using the r-squared and mean absolute percentage error (MAPE) assessment metrics. The suggested method improves the effectiveness and quality of feature selection while using a small number of well-chosen features to increase demand prediction accuracy. The model is tested with a one-year weekly dataset after being trained with a two-year weekly dataset. The results show that the suggested expanded feature selection approach provides a very good MAPE range, a very respectable and encouraging value for anticipating retail demand in retail systems.

• International Journal of Computer Science & Network Security
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• v.23 no.8
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• pp.210-216
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• 2023

Demand prediction is an essential component of any business or supply chain. Large retailers need to keep track of tens of millions of items flows each day to ensure smooth operations and strong margins. The demand prediction is in the epicenter of this planning tornado. For business processes in retail companies that deal with a variety of products with short shelf life and foodstuffs, forecast accuracy is of the utmost importance due to the shifting demand pattern, which is impacted by an environment of dynamic and fast response. All sectors strive to produce the ideal quantity of goods at the ideal time, but for retailers, this issue is especially crucial as they also need to effectively manage perishable inventories. In light of this, this research aims to show how Machine Learning approaches can help with demand forecasting in retail and future sales predictions. This will be done in two steps. One by using historic data and another by using open data of weather conditions, fuel, Consumer Price Index (CPI), holidays, any specific events in that area etc. Several machine learning algorithms were applied and compared using the r-squared and mean absolute percentage error (MAPE) assessment metrics. The suggested method improves the effectiveness and quality of feature selection while using a small number of well-chosen features to increase demand prediction accuracy. The model is tested with a one-year weekly dataset after being trained with a two-year weekly dataset. The results show that the suggested expanded feature selection approach provides a very good MAPE range, a very respectable and encouraging value for anticipating retail demand in retail systems.

• Food Science and Preservation
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• v.30 no.4
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• Food Science and Preservation
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• v.17 no.4
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• pp.541-546
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• 2010

Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.