Increasingly organizations compete based on time. As a result, cycle-time reduction is a key agenda for organizations interested in achieving increased customer service and reduced cost. With improved cycle time, organizations can often eliminate or reduce inventory while expanding customer service offerings. The purpose of this tutorial is to present the fundamental concepts of cycle time redu...

Research shows that continuing competitive pressure applied during development and production leads to better industry performance, often at reduced cost. However, the entrenched practice of one-time competition for an entire program life-cycle often endows the winner with a very strong monopolistic power that lasts for decades. This paper describes continuous competition as leverage to acquire...

sensitivity of tomato fruits to chilling injury limits its storage and marketability. this study investigated the effect of hot water treatment (hwt) on reducing the consequences of chilling injury (ci) with respect to quality attributes of tomatoes during storage. tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°c for 15 min; and stored a...

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conv...