Warehousing

Etkisini birçok sektör üzerinde günden güne daha da yoğun bir şekilde gösteren küreselleşmenin en önemli tetikleyicileri iletişim teknolojileri ile lojistik alanında yaşanan gelişmelerdir. Buharlı makinenin taşıtlara adapte edilmesiyle başlayan, telefon ve telgrafın icadıyla gelişme sürecine giren, son olarak da iletişim teknoloji leriyle koşmaya başlayan küreselleşme, tarih boyunca lojistiğin gelişimiyle paralel bir seyir izlemiştir. Teknolojide meydana gelen gelişmelerin bilgi ve iletişim teknolojileri vasıtasıyla dünya sathına yayılmasıyla üretim maliyetlerinin neredeyse her ülkede aynı seviyeye gelmesi, ürünün tüketiciye ulaşmasında önemli bir maliyet kalemi olan lojistiğin önemini giderek artırmıştır.
Dünya coğrafyası üzerinde Asya ile Avrupa’yı birbirine kara yoluyla bağlayan bir köprü olan Türkiye’nin askeri ve politik açıdan olduğu kadar lojistik açıdan da stratejik bir konumda olması nedeniyle, dünyada önemli bir lojistik üs olabilecek nitelik ve avantajlara sahiptir. Uluslararası lojistik firmaların ülkemize gösterdiği ilgi de bunun en büyük kanıtlarından birisidir. Küreselleşme ve teknolojik ilerlemelerle birlikte kaçınılmaz bir şekilde sürekli değer kazanan sektörlerinden birisi olan lojistikte coğrafi konumu itibariyle elinde bulundurduğu bu avantaja rağmen Türkiye’nin uluslararası performansı henüz arzu edilen seviyede değildir. Bunun sebeplerinden birisinin lojistiğin stratejik açıdan rekabet avantajı avantajı kazandıran bir yetenek sahası olduğunun öneminin ülkemizde henüz çok iyi anlaşılamamış olmasıdır. Tüm gelişmelere rağmen yasalardaki yetersizlik ve sağlıklı bir planlama yapılamaması nedenleriyle kaybedilen zamana rağmen, özel sektördeki girişimcilerin gayretleriyle lojistik alanında birçok yeni ve başarılı işletme sahneye çıkmaktadır. Plansız dahi olsa bu gelişim nedeniyle yetişmiş insan gücüne olan talep günden güne artmaktadır. Bu çok önemli alanda yetişecek değerli çalışanların başvurabilecekleri Türkçe kaynak ise çok kısıtlıdır. Lojistik alanında eksikliği hissedilen Türkçe kaynak ihtiyacına küçük de olsa bir katkı sağlamak amacıyla kaleme alınan bu eserin genişletilmiş ve düzeltilmiş olan bu baskısı lojistik alanında yetişmekte olan gençlere ve hâlihazırda lojistik sektöründe faaliyet gösteren tüm yönetici ve çalışanlara faydalı olmasını ümit ediyoruz.

This work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.

The safety of irradiated pork packed in 25% CO2:75% N2 and stored at abuse temperature (10 or 15°C) was assessed by inoculation studies involving Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Clostridium perfringens. Irradiation to a dose of 1.75 kGy reduced pathogen numbers to below the detection limit of 102 cells g-1. When higher inoculum levels were used (106 cells g-1) irradiation at 1.75 kGy reduced pathogen numbers by 1 –>5 log10 cycles depending on strain. Clostridium perfringens was the most resistant, and Y. enterocolitica the most sensitive of the pathogens studied.In all cases when high numbers (106 to 107g-1) of spoilage and/or pathogenic bacteria were present initially on the pork the meat appeared spoiled, and although irradiation reduced the number of microorganisms, the meat was still unacceptable from a sensory viewpoint after treatment.It was concluded that the microbiological safety of irradiated, modified atmosp...

The objective of this study was to determine the effect of sodium alginate and methyl cellulose coatings on the respiration rate, firmness, acidity, pH, total soluble solids and desiccation rate of peaches. Coated and uncoated control fruits were stored at 15°C and 40% RH. Respiration rate, moisture loss, and changes in firmness, total titrable acidity, pH and total soluble solids of coated and control samples were determined at 3-day intervals. The respiration rate, moisture loss and changes in quality parameters were much lower in coated peaches as compared with the control. While the maximum acceptable shelf-life at 15°C for control samples was 15 days, the coated samples maintained their acceptability up to 21 and 24 days, respectively, with sodium alginate and methyl cellulose coating. The reduced respiration and transpiration rates as a result of coatings were considered responsible for maintaining the quality and increasing the shelf-life of peaches.

Soft and semi-soft farm cheeses made from pasteurized milk and having high moisture content are common craft products in Ireland. Theses cheeses have limited shelf-life and needs to consider the release of CO 2 and consumption of O 2 for packaging design. The objective of this work was to analyze the effect of the storage temperature (4, 12 and 20°C) and different gas compositions (O 2 and CO 2) on the gas exchange rate of whole soft cheese (camembert-type). The O 2 consumption rate was found to be 26.21 ml kg À1 h À1 at 4°C when stored in 19% O 2 and 10% CO 2 gas composition. It increased to 91.03 ml kg À1 h À1 when temperature increased to 20°C at the same gas composition. A Pareto analysis showed that the temperature and O 2 concentration have a significant effect on the gas exchange rate, whereas the effect of CO 2 concentration was negligible. The effect of O 2 concentration on the gas exchange rate was found to be well described by a Michaelis-Menten equation whereas an Arrhenius equation was used to fit the effect of temperature. Combining the effect of O 2 and temperature, a global model was developed and validated which provided a good fit to the experimental data, explaining 94% of the variance of the data.

Physicochemical and functional changes of jumbo squid (Dosidicus gigas) mantle muscle stored in ice for 15 days were evaluated. Proximate analysis, pH, protein solubility (PS) and SDS-PAGE profile changes were monitored for muscle proteins, while texture profile analysis (TPA) (gel strength, elasticity and cohesiveness), water holding capacity (WHC) and colour changes were monitored for gels produced from this muscle. Fresh muscle chemical composition varied according to fishing season and/or physiological status presented by specimens. pH and PS were stable (p P 0.05) throughout the study with a slight tendency to decrease towards the end of study. SDS-PAGE revealed no drastic changes in proteins influencing gelation (i.e., myosin). TPA and WHC of gels decreased towards the end of experiment; however, due to sampling variability, no significant differences (p P 0.05) were found over storage time. Changes in gel colour were observed with hue angle decreasing towards yellow hues. Improved post-capture management of mantle muscle preserved its integrity and functionality for up to two weeks.

We investigated the time-course changes in the elasticity index (EI) and the texture index (TI) 2 of pears (Pyrus communis L.), namely, 'La France' during the postharvest period. EI was 3 determined using a formula EI = f 2 2 ·m 2/3 , where f 2 is the pear sample's second resonance 4 frequency and m is the sample mass. A nondestructive vibrational method using a laser Doppler 5 vibrometer (LDV) was used for measuring the pear samples' second resonance frequency (f 2 ).

To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv 'Arctic Snow'), the uncoated and coated fruit were allowed to ripen at 20 ± 1°C in first experiment and in the second experiment, the fruit were stored at 0 ± 0.5°C and 90 ± 5% RH for 3 and 6 weeks prior to ripening at 20 ± 1°C. Aloe vera gel-coated fruit kept at ambient or 3 and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of 'Arctic Snow' nectarine.

Increasing the unsaturated fatty acid (UFA) content in milk fat is of primary importance to improve the longterm health of consumers. However, such changes can affect the crystallization properties of milk triacylglycerols (TAG) and their functional properties. The objectives of this study were to investigate the crystallization properties of milk fat as a function of its FA composition and emulsion droplet size upon storage at refrigerated temperature. UFA-enriched TAG were obtained using cow diet supplemented with linseed oil and compared to control TAG. Homogenization was used to vary the size of emulsion droplets, from 1.7 to 0.2 μm. The crystallization properties of TAG were studied using synchrotron X-ray diffraction coupled to differential scanning calorimetry. We characterized the coexistence of several solid fat phases with a liquid phase, the characteristics of which depended on the temperature, FA composition and droplet size. The enrichment in UFA from 29 to 51 wt.% led to a decrease in the enthalpy ratio (ΔH partial /ΔH total ) from 64 ± 4 to 54 ± 4% at 4°C and to the formation of 2 L (41.8 Å) structure with β 1 , β′ 1 , and β′ 2 polymorphic forms while 2 L (39.5 Å) and 3 L (56.6 Å) structures with β 1 , β 2 , β′ 1 and β′ 2 polymorphic forms were formed with control TAG. The size of the emulsion droplets also affected the structural and thermal properties of milk TAG. Such experiments increased the knowledge about the crystallization properties of TAG dispersed in emulsion and will be useful for industrial applications and the development of UFA-enriched dairy products with improved nutritional properties.

Pomegranate peel is a nutritive-rich byproduct whose amounts are extensively growing due to the exponential increase in the production of pomegranate juice and "ready to eat" arils. Pomegranate peel is a rich source for antioxidants and thus may serve in the prevention of cattle diseases and in the improvement of beef products, making it an attractive component in beef cattle diets. The present study aims to evaluate the effect of commonly used storage practices on the nutritive and antioxidative properties of pomegranate peel. In general, storage conditions preserved most antioxidant capacity. Ensiling ambivalently affected the nutritive values of the peel and promoted increased levels of antioxidative components. In addition to polyphenols, nonphenolic components, such as R-and γ-tocopherols, contributed to the total antioxidative capacity, and several minerals found in the peel added to its nutritional value. Dietary supplementation with fresh peels promoted significant increases in feed intake and R-tocopherol concentration in the plasma, with positive tendency toward increased weight gain of bull calves. All in all, the nutritive value and the antioxidant capacity of pomegranate peel turn it into a favorable health-promoting constituent of feedlot beef cattle diet.

This study evaluated the effectiveness of grape seed extracts (GSE) on lipid oxidation of corn chips stored for 90 days in comparison to tert-butylhydroxytoluene (BHT). Proximate chemical analysis results showed that corn chips contained low moisture contents (less than 2%) and also that no significant differences were found in the dry matter values in ash, fat, protein, and fiber. Antioxidant activity

In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P ≥ 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates.

The objective of this research was to determine the difference in myofibrillar fragmentation of camel meat and beef during postmortem aging. Semitendinosus muscle was excised at slaughter and muscle pH was measured at 6, 12, 24, 48, and 72 h postmortem. Myofibril fragmentation index was measured on 1, 3, 5, and 7 days postmortem. Also, myofibrils isolated from semitendinosus muscles of camel and cattle at 1, 3, 5 and 7 days postmortem storage were analyzed using sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis. Results showed that the camel semitendinosus muscle had significantly higher myofibril degradation values compared to that in beef which was supported by a difference in troponin-T degradation and appearance of a 30 kDa band. Postmortem pH decline of camel meat was significantly slower than that of beef. This study demonstrated that the semitendinosus protease activity of camel meat was superior to that of beef, which may have been due to the difference in pH decline.

The evaluation of the effect of storage on extra virgin olive oil is usually achieved basing on the concurrence of many analytical methods. With the aim of reducing the number of determinations to carry out, the levels of triacylglycerol oligopolymers and oxidised triacylglycerols, determined by high-performance size-exclusion chromatography (HPSEC) analysis of the polar compounds of the oil, have been evaluated. The obtained results highlighted that the oxidised triacylglycerols were significantly correlated (p < 0.001) in a positive way with peroxide value and K 232 and in a negative way with total phenols and induction time, hence they can give indications about the primary oxidation level of the oil. The triacylglycerol oligopolymers, instead, were found to be significantly and positively correlated (p < 0.001) with K 270 that denotes the secondary oxidation of an oil. On the contrary, significant negative correlations (p < 0.001) between triacylglycerol oligopolymers and both the contents of carotenoids and chlorophylls, whose contents in the oil seriously diminish when the secondary oxidation is high, were found.

The dielectric properties of fresh apples of three cultivars were measured at 24°C over 10 weeks in storage at 4°C to determine whether these properties might be used to determine quality factors such as soluble solids content (SSC), firmness, moisture content and pH. The dielectric constants and dielectric loss factors at 51 frequencies from 10 to 1800 MHz were determined for external surface and interior tissue measurements along with moisture content, firmness, and SSC and pH of juice expelled from the internal tissues. Dielectric properties of the three apple cultivars are presented graphically for all frequencies, and correlations between the dielectric properties and measured quality factors are discussed. Although a high correlation was observed in a linear relationship between the dielectric constant divided by SSC and the dielectric loss factor divided by SSC in the complex plane, the SSC was not predicted well from that relationship, and no high correlations were found between the dielectric properties and SSC, moisture content, firmness, or pH. The dielectric constant and loss factor remained essentially constant during the 10-week storage period. Published by Elsevier Ltd.

The growth of six probiotic commercial strains of lactobacilli was assessed in reconstituted dried whey and buttermilk supplemented with yeast extract, meat peptone, soy peptone, tryptone or casein acid hydrolysate at 0.3%, 0.6% or 1%. The addition of 1% glucose was also tested. Growth and acidification kinetics were determined at 37°C using MRS broth and a commercial culture medium as references. The suitability of whey and buttermilk as cryoprotectants at –20°C and –70°C was also assessed. Whey and buttermilk with 0.3% yeast extract were chosen for the growth of probiotic lactobacilli, since no satisfactory growth was observed without an external nitrogen source, whereas glucose did not improve the growth of any of the strains assayed. In general, buttermilk performed as satisfactorily as the reference media. The effectiveness of these media as cryoprotectants was strain dependent: skimmed milk and whey were the most suitable ones, especially for long-term storage at –20°C. However, at –70°C, no significant differences were observed between the culture media assessed. The use of whey or buttermilk as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of the dairy industry, helping to minimize their negative impact on the environment.

تاتي أهمية هذه  البرامج التدريبية المعدة من قبل" يوروماتيك للتدريب والإستشارات الإدارية " لتقديم افضل الممارسات الحديثة في مجال "المشتريات والمخازن " والمساهمة في رفع كفاءة وجدارة أداء القائمين عليها وتأصيل مهاراتهم،  لمسايرة المستجدات والممارسات الحديثة ،بعلومها المختلفة النظرية والتطبيقية في ظل التكنولوجيا ونظم المعلومات وحتى يتحقق ذلك عمليا سوف تتناول هذه الدورات التدريبية كافة الجوانب العلمية والعملية الحديثة وتطبيقاتها في المؤسسات العالمية، وذلك وفق احدث النظم والدارسات والمنهجيات ذات الشأن في" المشتريات والمخازن".

ولهذا ومن استشعارنا بأهمية هذا المجال  ودور مسؤوليه والعاملين فيه، فإننا نقدم مجموعة متكاملة من البرامج التدريبية ، للمساعدة في تنظيم وتطوير أعمالها، وتعزيز كفاءتها وفعاليتها، بتطوير مهارات منسوبيها وتأهيلهم بالمهارات التي تمكنهم من التميز والإبداع وتحقيق أهداف مؤسساتهم .

ان هذه الدورات والندوات وورش العمل ، المعتمدة في المشتريات والمخازن تقدم للذين يرغبون في اكتساب مهارات التميز المطلوبة المتعلقة بالكفاءة والفعالية والشهادة الإحترافية في مجالات مثل : إدارة المشتريـات، إدارة المخزون، اختيار الموردين، التفاوض الشرائى، التفاوض الفعال، إدارة المستودعات،  قياس أداء المخازن، العقود اللوجسنية، اعداد العقود ،الشراء والتوريد، صياغة العقود ، التفاوض ، اعداد المناقصات.


For more information:
https://euromatech-me.com/فئة-البرامج/المشتريات-والمخازن-واللوجستية

Queries containing outer joins are common in data warehousing applications. Materialized outer-join views could greatly speed up many such queries but most database systems do not allow outer joins in materialized views. In part, this is because outer-join views could not previously be maintained efficiently when base tables are updated. In this paper we show how to efficiently maintain general outer-join views, that is, views composed of selection, projection, inner and outer joins. Foreign-key constraints are exploited to reduce maintenance overhead. Experimental results show that maintaining an outer-join view need not be more expensive than maintaining an inner-join view.

India’s logistics and warehousing sector is rapidly transitioning through a revolutionary phase.
There have been multiple initiatives associated with large investments (both domestic & international) within this segment, clearly underscoring the upcoming trend. Of course, not to forgetthat India’s logistics industry was recently rewarded with Infrastructure status, thereby providing the
impetus for added interest and therefore investments.
As per the Fiscal Budget for 2018, there is a clear push for the logistics sector and an expected increase in investment of INR 5.97 trillion in creating and upgrading its infrastructure. With clear demarcations for cold storage and ICDs being established, other sectors are also under the scanner and their potentials are being analysed. While these are exciting times for the warehousing sector, there are other sub-sectors of storages that are undergoing a transformational change too.
Through this incisive White Paper, we have tried to understand the current market dynamics of various storage spaces for different commodities across India, including - Cold Storage, Container Storage, Agriculture Storage, Liquid Storage, Specialize Storage and Warehousing

The effect of thin metal oxide coated barrier materials on the quality of shelf stable salmon was investigated. Four different retort pouch structures were used: Cast polypropylene (CPP); polyethylene terephthalate (PET)/silicon oxide-coated nylon/CPP (SIOX); Aluminum oxide-coated PET/nylon/CPP (ALOX); PET/aluminum foil/CPP (FOIL). To determine the amount of lipid oxidation in the salmon, thiobarbituric acid reactive substance (TBARS) was measured. Salmon packaged in SIOX pouches had higher TBARS value, 43.53 mili-extinction/g, than salmon packaged in FOIL pouches, 37.06 mili-extinction/g, after 8 weeks of storage. A multiple comparisons test was used to evaluate the sensory characteristics of the salmon. Salmon packaged in SIOX pouches had less acceptability, 4.11, than salmon packaged in FOIL pouches, 5.44, after week 8. Conversely, salmon packaged in ALOX pouches had similar sensory and TBARS value with salmon packaged in FOIL pouches. The barrier properties of each pouch material were also investigated. Oxygen permeability (OP, g mm/m 2 day kPa) of SIOX increased from 0.88 to 10.55 after retort processing. SIOX had an OP of 10.94 at week 8 while ALOX and FOIL had 0.51 and 0.47 of OP, respectively. Overall, shelf stable salmon packaged in ALOX had a shelf life comparable to salmon packaged in a traditional FOIL pouch material, while salmon packaged in SIOX had a significantly lower shelf life then either ALOX or FOIL.

Abstract: The study presented here considers arrangement and management policies to improve the order picking procedure in the existing company warehouse. The study was conducted in a timber goods production and trading company. The main objective was to reduce the overall picking time that is quite high due to the lack of proper management and the nature of the stored items. The first stage was to register the situation in the warehouse. The second stage involved the analysis of the obtained data, to identify promising modifications and quantify the benefits of adopting them. The proposed modifications were based on policies and methodologies suggested in the literature. After the company approved and implemented (some of) the proposed modifications, the final stage was to measure and analyse the achieved improvements.

Instron measurement and sensory analysis of sponge cake texture was performed under various conditions. The samples were compared on the basis of their storage in modified atmosphere (CO, IN,, 50:50 v ) or not, at +4"C or +20"C, as whole cakes or slices of cake, and with or without additives (soya bean protein or sodium alginate). It was found that the best conditions for preservation of a soft texture in a whole cake are obtained in a modified atmosphere at +4"C when 10 g kg-l soya bean protein is included in the sponge cake formulation.

Abstract Carrots (Daucus carota L.) were dipped in anolyte water for 5, 10 and 20 min or in 100 μg/mL chlorine supplemented water for 20 min to study the effect of anolyte water as an environmentally friendly alternative disinfecting measure for carrots prior to packaging and storage. Packages of carrots were stored at 1 ± 0.5C and ambient temperature (17.5–31.4C). The anolyte water dipping treatment was found to be as effective as chlorinated solutions in controlling growth of aerobic bacteria, molds, yeasts and coliform bacteria during storage. There were no significant differences (P < 0.05) in microbiological changes on carrots dipped in anolyte water for 5, 10, and 20 min. Exposure of carrots to anolyte water for as short as 5 min can be used effectively to reduce and limit growth of aerobic bacteria, molds, yeasts and coliform bacteria. Losses in firmness and physiological weight were higher in carrots dipped in chlorinated water. Anolyte water treatments had no effect on total soluble solid content, pH value, firmness and the overall visual appearance of carrots.

Purpose: The aim of this study is to identify the best Material Handling Equipment (MHE) to minimize the carbon footprint of inbound logistic activities, based on the type of the warehouse (layout, facilities and order-picking strategy) as well as the weight of the loads to be handled. Design/methodology/approach: A model to select the best environmental MHE for inbound logistic activities has been developed. Environmental performance of the MHE has been evaluated in terms of carbon Footprint (CF). The model is tested with a tool adopting a VBA macro as well as a simulation software allowing the evaluation of energy and time required by the forklift in each phase of the material handling cycle: picking, sorting and storing of the items. Findings: Nowadays, it is not possible to identify 'a priori' a particular engine equipped forklift performing better than others under an environmental perspective. Consistently, the application of the developed model allows to identify the best MHE tailored to each case analyzed. Originality/value: This work gives a contribution to the disagreement between environmental performances of forklifts equipped with different engines. The developed model can be considered a valid support for decision makers to identify the best MHE minimizing the carbon footprint of inbound logistic activities.-1035-Journal of Industrial Engineering and Management-http://dx.

Water activity of Gaziantep cheese prepared in the laboratory was determined as 0.95 by using the Proximity Equilibration Cell method. Adsorption and desorption isotherms were obtained at 12, 20 and 30C and 5, 20 and 27C, respectively. Halsey, Chung-Pfost, Guggenheim-Anderson-deBoer, and cubic and quadratic polynomial equations were used to evaluate the adsorption and desorption data. Parameter estimation was carried out. GAB and quadratic polynomial equations were the best equations for defining the adsorption and desorption data, respectively.

Storage stability of oat groats processed commercially (conditioning with saturated steam followed by kiln drying) and with superheated steam (SS) was evaluated at room and elevated temperatures (21 and 38 C, respectively) for 26 and 13 weeks, respectively. Monitoring of hexanal and free fatty acid levels, moisture content, colour, and cold paste (64 C) viscosity, as well as sensory evaluation of groats were carried out during storage. Both the SS and the commercially processed groats remained shelf stable over the time periods tested. No substantial changes were noted in the colour, cold paste viscosity, and content of free fatty acids of differently heat processed groats as the storage time passed. Changes in the moisture content of stored groats reflected the seasonal changes in the humidity of the surroundings. At both storage temperatures, the amounts of hexanal released from groats processed either with SS or commercially increased with the increase of storage time. However, the groats processed with SS released lower amounts of hexanal than the groats processed commercially. As storage time progressed, both the SS and the commercially processed groats became blander, and it became increasingly difficult for sensory panellists to distinguish between groat samples from the different heat treatments.

The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4°C for 30 days, other samples were frozen at À20°C for one month, thawed and preserved at 4°C; the remainder were autoclaved.

This study investigated the effects of processing and storage on the stability of purified, flaxseedderived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9°C and in yogurt during storage of 21 days at 4°C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8°C. We conclude that SDG can be successfully supplemented in dairy-based products.

In this paper, we deal with the sequencing and routing problem of order pickers in conventional multiparallel-aisle warehouse systems. For this NP-hard Steiner travelling salesman problem (TSP), exact algorithms only exist for warehouses with at most three cross aisles, while for other warehouse types literature provides a selection of dedicated construction heuristics. We evaluate to what extent reformulating and solving the problem as a classical TSP leads to performance improvements compared to existing dedicated heuristics. We report average savings in route distance of up to 47% when using the LKH (Lin-Kernighan-Helsgaun) TSP heuristic. Additionally, we examine if combining problem-specific solution concepts from dedicated heuristics with high-quality local search features could be useful. Lastly, we verify whether the sophistication of 'state-of-the-art' local search heuristics is necessary for routing order pickers in warehouses, or whether a subset of features suffices to generate high-quality solutions.

Vacuum-packaged cooked poultry meat was treated at a range of pressures (400e600 MPa) and hold times (1, 2 and 10 min), followed by storage at 4 , 8 or 12 C for up to 35 days. Weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 MPa. None of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the Weissella count was >7 log 10 cfu/g. Studies on a typical W. viridescens isolate showed it to be relatively pressure-resistant in poultry meat, with <1 log reduction in numbers after a treatment of 2 min at 600 MPa. Agar diffusion assays showed that the isolate also caused the inhibition of a number of Gram-positive and Gram-negative pathogens, including strains of Clostridium botulinum, Listeria monocytogenes, Bacillus cereus and Escherichia coli. The selection of a pressure-resistant organism, such as this Weissella sp. could be advantageous in extending the shelf-life, and also microbiological safety, of the cooked meat, as it could give protection in addition to the pressure treatment itself.

Effects of mineral oil (MO) and 4 emulsions (prepared with different emulsifier types) of MO and chitosan solution (CH) at a fixed ratio of MO:CH = 25:75 as coating materials in preserving the internal quality of eggs were evaluated during 5 wk at 25 • C and 20 wk at 4 • C. Generally, as storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. However, MO and/or 4 emulsion coatings minimized the weight loss (<1.5%) and preserved the albumen and yolk quality of eggs (with the final B grade) for at least 3 wk longer than those observed for noncoated eggs at 25 • C. At 4 • C, all coated eggs changed from AA to A grade after 5 wk and they maintained this grade for 10 wk (5 wk longer than that of noncoated eggs). Although refrigeration (4 • C) alone could maintain the B grade of noncoated eggs for up to 20 wk, coating treatments were necessary to keep the weight loss below 2%. Compared with 4 • C, the increasing weight loss showed stronger negative correlation (P < 0.01) with the decreasing Haugh unit (-0.46 to -0.89) and yolk index (-0.36 to -0.89) at 25 • C. The emulsifier type used in this study generally did not affect the internal quality of eggs. Salmonella spp. detection was negative for all coated and noncoated eggs. This study demonstrated that MO and MO:CH emulsion coatings preserved the internal quality, prolonged the shelf-life, and minimized weight loss (<2%) of eggs.

IKEA implemented multiple Supply Chain Management "SCM" strategies that enabled to offer IKEA's customers with stylish and high-quality products at low-prices, in line with its clear vision " to create a better everyday life for the many people" and the company is distinctive via strict commitment to its catalog of products that will be stocked for one year at a guaranteed price . IKEA realized the fact that to become competitive and stand in a strategic position in the market both locally and globally, it is essential to improve the SCM to be more efficient and effective than the market rivals and in the meantime, achieve competitiveness and maximize profits.
This paper demonstrates IKEA's supply chain management, its components and the key relationships across the entire supply chain. The report will analyze the current supply chain strategies and practices adopted by IKEA and contributed to its success to achieve competitive advantages over the market rivals.  In the meantime, the report explains alternative strategies and practices that can be implemented within IKEA's supply chain that enable its growth and efficiency and recommend a set of strategies to elevate Performance.

The aim of this thesis is to investigate and identify the effects of e-commerce on warehouses and the processes within warehouses. Data for this paper was gathered from relevant litera-ture as well as articles from online journals.
In the first part, an overview of online sales is given to create a common understanding for the topic. Furthermore, the growing importance of e-commerce is highlighted and drivers for this increase are explained.
The second stage looks into the topic of warehousing. The developmental changes of ware-houses over the last years are explored, including typical processes which are executed in every warehouse.
In the main part, the thesis identifies typical challenges e-commerce warehouses are facing, and further indicates operational requirements for warehouse processes which arise from using online sales channels. Subsequently, technologies which are used in warehouses and especially in e-commerce warehouses are presented.
Finally the role of outsourcing warehousing in e-commerce in connection with third party logistics providers is examined.
On the basis of the results of this research, it can be concluded that the challenges which are developing along with e-commerce are changing warehouses significantly. The main charac-teristic e-commerce retailers are facing is the large number of small orders as well as the large number of returned items. Therefore, efficiency and automatization of warehouse processes plays a much more important in the e-commerce business than in traditional re-tail.

In recent years, due to environmental implications many global issues such as global warming, greenhouse gases (GHGs), natural hazards, air & water pollution, landfills, energy crisis have gained fabulous attention. Consequently, sustainable supply chain practices emerged as competitive weapon and since then organization(s) are consistently endeavoring hard to adopt sustainable strategies. Presently, there is a theoretical argument for the use of sustainable practices in logistics operations. Still, there is a lack of clarity and empirical evidences regarding successful adoption of sustainable practices especially when companies' outsource their logistics operations. This paper through case study of leading (food & beverages) MNC from FMCG sector of Pakistan, exposed various successful practices such as audits, partial usage of LEED criteria in building design, use of LED lights, bar coding and tracking system, use of wooden pallets for storage, energy efficient material handling equipments, employees training, load management, fleet management, route management, third party material handling system and adoption of latest technologies, as key practices contributing significantly towards economic, social and environmental sustainability. The paper also highlights the positive contribution of green practices on the firm's performance.

In this paper, we describe and compare serial, parallel, and distributed solver implementations for large batches of Traveling Salesman Problems using the Lin-Kernighan Heuristic (LKH) and the Concorde exact TSP Solver. Parallel and distributed solver implementations are useful when many medium to large size TSP instances must be solved simultaneously. These implementations are found to be straightforward and highly efficient compared to serial implementations. Our results indicate that parallel computing using hyper-threading for solving 150-and 200-city TSPs can increase the overall utilization of computer resources up to 25% compared to single thread computing. The resulting speed-up/physical core ratios are as much as ten times better than a parallel and concurrent version of the LKH heuristic using SPC 3 in the literature. For variable TSP sizes, a longest processing time first heuristic performs better than an equal distribution rule. We illustrate our approach with an application in the design of order picking warehouses.

The need for drug delivery is very critical especially in populous countries like India. Medication management plays an important part is ascertaining if the people in a country have access to the basics needs of healthcare. The system proposed in this paper would provide for medication management which includes acquirement of medications, management, and delivery of the drugs to the patients. This system would remove the need for going to the medical stores and reduces the unavailability of drugs for use. A composition of various technologies such as Big Data, Business Intelligence and Networking help in providing a solution to this problem. The proposed system in this paper addresses this need for medication management. The proposed system is expected to reduce the stress on traffic snarls as well in the cities in which it is implemented.

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Garden cress (Lepidium sativum L.) is an edible, underutilised herb, grown mainly for its seeds in India. Physicochemical properties, minor components (unsaponifiable matter, tocopherols, carotenoids), fatty acid composition and storage stability of garden cress seed oil (GCO) were studied. Cold press, solvent and supercritical CO 2 extraction methods were employed to extract the oil. The total oil content of garden cress (GC) seeds was 21.54, 18.15 and 12.60% respectively by solvent, supercritical CO 2 and cold press methods. The physical properties of GCO extracted by the above methods were similar in terms of refractive index, specific gravity and viscosity. However, cold pressed oil showed low PV and FFA compared to the oil extracted by other methods. a-Linolenic acid (34%) was the major fatty acid in GCO followed by oleic (22%), linoleic (11.8%), eicosanoic (12%), palmitic (10.1%) erucic (4.4%), arachidic (3.4%) and stearic acids (2.9%). Oleic acid (39.9%) and a-linolenic acid (42.1%) were the predominant fatty acids at the sn-2 position. The total tocopherol and carotenoid content of GCO was 327.42 and 1.0 lmol/100 g oil, respectively. The oil was stable up to 4 months at 4°C. Tocopherol and BHT offered the least protection, while ascorbyl palmitate (200 ppm) offered the maximum protection to the oil, when subjected to the accelerated oxidative stability test. Thus GCO can be considered as a fairly stable oil with a high content of a-linolenic acid.

In this paper we approach a typical warehouse problem that is common to most industrial businesses, were efficiency is given by the best arrangement of items in the warehouse (slotting) and the best picking routes selected for each order (picking). Yet, when implementing picking and slotting optimization techniques, the information used is historical data that, in most cases, would fail to work given the many factors that affect daily warehousing operations. On the other hand, simulation models have been used to make virtual scenarios of a warehouse and can predict, with some accuracy, what would happen if a specific decision was made, but these models also fail to work, due to the fact that the data collected is not a reliable one. Given the complexity of most warehouses, we have designed a Warehouse Management System (WMS) that functions dynamically with real-time data, through the use of RFID technology and the integration of simulation and optimization models.

Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied. Dark chocolates varying in particle size (PS) (D 90 of 18, 25, 35 and 50 lm) were processed and pre-crystallised to under-temper regime. Bloom was induced by storing products under ambient conditions (18 ± 2°C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24 h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions in gloss within the first 96 h, followed by gradually decreasing gradient until reaching asymptotic levels. Storage influenced melting properties (T onset , T end , T peak and DH melt ) in products causing polymorphic transformation from bIV to bVI within 72 h. Micrographs showed similar surface crystalline network structure and inter-particle interactions among products from different PS after tempering, and bloom initiation occurred within 24 h in storage resulting in appearance of both liquid and unstable fat on the surface of products. The unstable fat then re-crystallised during storage into more stable polymorphs and crystal growth was promoted by Ostwald ripening (larger crystals growing at the expense of smaller ones), with the appearance of white crystalline structure which spread gradually throughout the chocolate mass after 96 h. Product containing the largest PS (50 lm) showed the fastest fat bloom rate, with the smallest PS (18 lm) the least, attributed mainly to hydrodynamic forces by capillary action. It was hypothesised that fat bloom development was initiated by capillarity, followed by growth of re-crystallised fat by diffusion across the entire chocolate mass until fully bloomed.

ABSTRACT Study on the gelatinization kinetics of rice showed that gelatinization process was divided into two steps: swelling of the amorphous region and disruption of the crystalline region. Higher temperature storage (37 °C) resulted in an increase in the breaking point temperature suggesting that energy for the disorder of these two regions of starch in rice stored at 37 °C was higher than the rice stored at 4 °C. Storage-induced changes in rice led to significant increases in DSC peak temperature (p &amp;lt; 0.05) and significantly broadened peak width (p &amp;lt; 0.01) for rice stored at 37 °C compared to rice stored at 4 °C. As the peak temperature of rice stored at 37 °C was not influenced by the “annealing” treatment in contrast with the increased peak temperature of rice stored at 4 °C after the “annealing” treatment, the results indicate that the ageing process (37 °C storage) has already re-ordered the rice grain structure and that the annealing process under these conditions has no further effect on starch thermal properties. Because starches isolated from rice grain stored at 4 °C and 37 °C had similar thermal properties, this implies that the effects of storage on thermal properties are associated with the interactions between starch and non-starch components following storage. The gelatinization endotherm shifted to a lower temperature (p &amp;lt; 0.01) and a narrowed peak width was achieved after cellulase and protease treatments of stored rice, which indicates that the changes in cell wall remnants and proteins are responsible for the changes in rice thermal properties during storage. Scanning electron microscopy was applied to visualize the treatments of cellulase and protease on rice.

This paper introduces data envelopment analysis (DEA) as a tool to evaluate the efficiency of a group of third-party logistics (3PL) warehouse logistics operations. DEA is a linear programming technique used to evaluate the efficiency of decision-making units (DMUs) where multiple inputs and outputs are involved. The paper starts with a general review of the DEA models and basic definitions, and then provides a review of warehousing functions and performance measures. First, a basic (unrestricted) DEA model is applied to a group of homogeneous warehouses that have similar inputs and outputs. Then, a revised (restricted) DEA model with additional constraints is presented; the revised model incorporates weight restrictions and value judgment. The relative efficiency scores for the warehouses used in the study were analyzed before and after the use of weight restrictions. As a result, we were able to determine the impact of each input and output on the efficiency of each warehouse, and also, we were able to examine specific warehouse characteristics and develop a set of recommendations for assisting managers and engineers in the improvement and design of more efficient operations. r