Analysis of the results studying dynamics microbiological indicators perishable food (fresh tomatoes), shows that control samples tomatoes without processing a preservative) on 15th day storage at 4±2 °C exceeds QMA&OAMO index, 5th yeast already detected. The activity yeasts and molds surface treated with Nisin is reduced compared control. It was found new isolated microorganisms synthesizi...

The federal government maintains large quantities of medical supplies in stock as part of its Strategic National Stockpile (SNS) to protect the American public in case of a public health emergency. Managing these large perishable inventories effectively can help reduce the cost of the SNS and improves national security. In this work, we propose a modified Economic Manufacturing Quantity (EMQ) m...

The demand pattern for most perishable products varies during their life cycle in the market. These variations must be properly reflected in inventory management in order to prevent unnecessary stock-out or excess inventory with associated increase in cost. In this paper, a multi-period economic order quantity (EOQ) model for managing the inventory of perishable items having varying demand patt...

OBJECTIVE To measure the temperatures of foods in sack lunches of preschool-aged children before consumption at child care centers. METHODS All parents of 3- to 5-year-old children in full-time child care at 9 central Texas centers were invited to participate in the study. Foods packed by the parents for lunch were individually removed from the sack and immediately measured with noncontact te...

We address the value of information (VOI) and value of centralized control (VCC) in the context of a two–echelon, serial supply chain with one retailer and one supplier that provides a single perishable product to consumers. Our analysis is relevant for managing slow moving perishable products with fixed lot sizes and expiration dates of a week or less. We evaluate two supply chain structures. ...

We explore the value of information (VOI) in the context of a retailer that provides a perishable product to consumers and receives replenishment from a single supplier. We assume a periodic review model with stochastic demand, lost sales, and order quantity restrictions. The product lifetime is fixed and deterministic once received by the retailer, although the age of replenished items provide...

Much of the information carried on a SINCGARS data network is perishable position reports from friendly units. These Situation Awareness (SA) messages must be delivered in a timely manner or discarded in favor of more recent information. However, non-perishable information must not be discarded due to the presence of SA messages. As a result, Situation Awareness messages must be kept in a separ...

A merchant holding a fixed inventory of a perishable good is better off (at least in the short run) discounting his stock than allowing it to perish. This is true whether the item being sold is physically perishable, needs to be removed from the store by certain “out date,” or a service that uses fixed capacity. The decision to sell inventory at a discount changes the future expectations of cus...

Abstract— Perishable inventory constitute a large portion of the world economy and include virtually all foodstuffs, pharmaceuticals, fashion goods, electronic items, periodicals, digital goods and many more as they lose value with time due to deterioration and/or obsolescence. Retailers dealing with perishable goods have to consider the factors of short shelf life and the dependency of sales v...

Scrub cache perishable and non-perishable foods, and their caches may be pilfered by conspecifics. Caching and recovery by scrub-jays is psychologically rational in the sense that these behaviours responded appropriately to conditions that should have changed the birds’ beliefs and desires. For example, scrub-jays were allowed to cache worms and peanuts in a visuo-spatially distinct tray. At re...