Relevant bibliographies by topics / Perishable and Non-Perishable

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Perishable and Non-Perishable'

Author: Grafiati
Published: 5 June 2025
Last updated: 16 July 2025

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Journal articles on the topic "Perishable and Non-Perishable"

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van Woensel, Tom, Karel van Donselaar, Rob Broekmeulen, and Jan Fransoo. "Consumer responses to shelf out‐of‐stocks of perishable products." International Journal of Physical Distribution & Logistics Management 37, no. 9 (2007): 704–18. http://dx.doi.org/10.1108/09600030710840822.

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PurposeThis paper aims to identify customer behavior with regard to out‐of‐stocks (OOS) of perishable products (focused on bakery bread) and the resulting inventory performance for these perishable products.Design/methodology/approachInsights on how consumers behave when their preferred bread product is OOS are derived based on 3,800 customer interviews performed in three stores of a large Dutch grocery retail chain. Next to this, additional logistical information was measured on regular moments with respect to the shelf availability per stock‐keeping unit during the day and to waste at the end of the day.FindingsThe customer behavior with regard to perishables is observed to be different from that for the non‐perishable items. The key observation is that customers have a high willingness to substitute. The incorporation of the obtained knowledge of the observed consumer buying behavior into the existing automated store ordering (ASO) systems is discussed. In the current ASO systems, no distinction is made between perishable and non‐perishable products, as it is primarily designed and used for the non‐perishables. The authors show that the current ASO can be enriched and extended by taking into account some extra crucial parameters which are based on the observed consumer behavior.Originality/valueOne common factor in the research papers published so far is that they primarily looked into the customer behavior for non‐perishable items. The current paper on‐hand extends these works towards perishable items with a focus on bakery bread.
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Iwan Prasetyo, Muhammad Navis Mirza, and Rohmad Kafidzin. "Sosialisasi Penerapan Manajemen Logistik terhadap Produk Perishable dan Non Perishable." PaKMas: Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (2024): 131–37. https://doi.org/10.54259/pakmas.v4i1.2678.

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After assessing partner needs, it was found they lack knowledge in household logistics management for perishable and non-perishable items. Our goal is to educate the public on implementing household logistics for both types of products. To achieve this, we conducted a lecture and presentation of material regarding household logistics management, coupled with knowledge sharing sessions between partners and the service team. This method was chosen due to the low initial level of understanding among the partners. The results of this service initiative revealed the enthusiasm of partners, demonstrated through active discussions and a dynamic question-and-answer session with the service team. This interaction highlighted the partners' eagerness to learn and apply the concepts presented. It is hoped that through this educational effort, the community, as partners, will gain a better understanding of household logistics management and be able to apply it effectively in real-life scenarios. This will lead to improved management of both perishable and non-perishable items, reducing waste and ensuring more efficient use and storage of household goods.
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Kumar, Vishal, Suresh Chandra, Kapil Kumar, S. K. Goyal, Lalit Kumar, and Amit Kumar. "Perishable and non-perishable food products roles in environment- A review." South Asian Journal of Food Technology and Environment 03, no. 01 (2017): 465–72. http://dx.doi.org/10.46370/sajfte.2017.v03i01.01.

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Adib, Shumaila, and A. V. Vasundhara. "Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)." Indian Journal of Nutrition and Dietetics 55, no. 4 (2018): 478. http://dx.doi.org/10.21048/ijnd.2018.55.4.21055.

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Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).
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Tsagkanos, Athanasios, Aarzoo Sharma, and Bikramaditya Ghosh. "Green Bonds and Commodities: A New Asymmetric Sustainable Relationship." Sustainability 14, no. 11 (2022): 6852. http://dx.doi.org/10.3390/su14116852.

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In this study we examine the relationship between corporate green bonds and commodities (both perishable & non-perishable) that attracts very little attention in relative literature. For the first time, we investigate a long-term relationship between green bonds and commodities including a significantly higher number of commodities and observations. Furthermore, we adopt a novel methodology, the VaR (value at risk) based copulas, to describe the asymmetric risk spillover between green bonds and commodities by considering the asymmetric tail distribution. Our results reveal an insignificant risk spillover effect from commodity market uncertainty. Further, we found non-perishable commodities are transmitting risk to perishable commodities (barring lead). In addition, in contrast to other similar studies the risk spillover is comparatively higher regarding lead, gold, and agriculture commodities as against copper and silver. On the other hand, energy commodities have the least spillover effect. Finally, these results have several important implications for investors as well as for policymakers.
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M, S. Al-Ashhab, M. Nabil Omnia, and H. Afia Nahid. "Perishable products supply chain network design with sustainability." Indian Journal of Science and Technology 14, no. 9 (2021): 787–800. https://doi.org/10.17485/IJST/v14i9.24.

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Abstract <strong>Background/Objectives:</strong>&nbsp;This study addresses the problem of sustainable supply chain network design for perishable products. Perishable products lose their value or deteriorate in a limited time, from the moment they are produced.&nbsp;<strong>Methods/Statistical analysis:</strong>&nbsp;A mathematical model is developed to design sustainable, single product, multi period, three-echelon supply network including manufacturer, warehouse, and retailer. The problem is formulated as mixed-integer nonlinear programming. Besides, the model is solved by non-linear Generalized Reduced Gradient solver in Excel.&nbsp;<strong>Findings:</strong>&nbsp;The behaviour of the model has been verified through solving several scenarios. The effect of demand on system behaviour has been studied.&nbsp;<strong>Novelty/Applications:</strong>&nbsp;The model considered inventory of perishable products in multi-periods. In addition, it adopts the concept of preventing the expiration of the perishable products, to minimize the environmental impact in addition to maximizing the profit to assure sustainability of the supply chain. The model is solved by non-linear Generalized Reduced Gradient solver in Excel. The proposed model considerably assists the supply chain organizations to design their network more efficiently. <strong>Keywords:</strong> Sustainability; Supply chain network design; perishable products; MINLP; Inventory; FIFO; expiration; Generalized Reduced Gradient solver
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Shahabi-Shahmiri, Reza, Reza Tavakkoli-Moghaddam, Zdenek Hanzalek, Mohammad Ghasemi, Seyed-Ali Mirnezami, and Mohammad Rohaninejad. "Optimizing Perishable and Non-Perishable Product Assignment to Packaging Lines in a Sustainable Manufacturing System: An AUGMECON2VIKOR Algorithm." IFAC-PapersOnLine 58, no. 19 (2024): 1282–87. http://dx.doi.org/10.1016/j.ifacol.2024.09.068.

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Willows, Noreen D., and Vivian Au. "Nutritional Quality and Price Of University Food Bank Hampers." Canadian Journal of Dietetic Practice and Research 67, no. 2 (2006): 104–7. http://dx.doi.org/10.3148/67.2.2006.104.

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Purpose: Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. Methods: Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Canada’s Food Guide to Healthy Eating. Two types of hampers were evaluated: those containing only non-perishable items, and those containing non-perishable and perishable items. Hamper contents were priced to establish the cost saving to students. Results: The study revealed that a student with one child would receive up to $58.02 worth of food in a hamper that contained perishable items. All hampers met the recommended minimum servings for each food group, but were very low in fat and protein from animal sources. Conclusions: Because students can obtain hampers only twice each month, the CFB is not the solution to food insecurity on campus. Awareness of the issue of post-secondary student food insecurity needs to be raised.
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Gharehyakheh, Amin, Caroline C. Krejci, Jaime Cantu, and K. Jamie Rogers. "A Multi-Objective Model for Sustainable Perishable Food Distribution Considering the Impact of Temperature on Vehicle Emissions and Product Shelf Life." Sustainability 12, no. 16 (2020): 6668. http://dx.doi.org/10.3390/su12166668.

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The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emissions while also maximizing product freshness, a novel multi-objective model is proposed. The model integrates a vehicle routing problem with temperature, shelf life, and energy consumption prediction models, thereby enhancing its accuracy. Non-dominated sorting genetic algorithm II is adapted to solve the proposed model for the set of Solomon test data. The conflicting nature of these objectives and the sensitivity of the model to shelf life and shipping container temperature settings are analyzed. The results show that optimizing freshness objective degrade the cost and the emission objectives, and the distribution of perishable foods are sensible to the shelf life of the perishable foods and temperature settings inside the container.
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Poleshkina, I. O. "Transportation of perishable goods by air: handling problems at Russian airports." Civil Aviation High Technologies 23, no. 6 (2020): 65–83. http://dx.doi.org/10.26467/2079-0619-2020-23-6-65-83.

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The article deals with the problems of perishable goods handling process at Russian airports on delivery in international supply chains (ISC). The investigation was carried out on the basis of operational analysis. The initial stage of the study, which was performed applying statistical analysis, revealed that the major category of perishable goods which establish air transportation demand into Russia is the fresh exotic fruits. The investigation was performed taking the mango supply chain as an example, due to its non-standard thermal and storage requirements. The second stage resulted in the perishable goods airport handling quality criteria set formation: the number of mandatory cargo while handling operations, the required time for these operations, the amount of paper work, the number of multi-temperature chambers at the airport and their area, ULD temperature storage system availability. The study revealed that about 90% of perishable goods, which are imported to Russia, are handled at the airports of Moscow aviation hub because other airports in Russia lack the temperature storage facilities infrastructure. This restriction raises the price of perishable goods logistics on the territory of the country considerably as well as reduces their quality. Four international airports of strategic importance outside the boarders of the central federal district which have the potential of forming central hubs for perishable goods handling as well as processing of transit and transfer flows were chosen in the context of this study. Among them are the airports of Novosibirsk, Vladivostok, Yekaterinburg and Krasnoyarsk. The airports of Moscow aviation hub were offered specialization on the subject of perishable goods export-import flow handling. The materials received from airlines, major cargo terminals at Russian airports, transport companies, specialized international air transport enterprises and logistics associations were exploited as the data for this study. The research registered that the deterrence to the speed of supply chain operation is the time of cargo ground service at Russian airports which considerably exceeds the cargo ground service time in the exporting country. The delays are connected with the poor development of perishable goods handling cargo terminals and also with loads of paper work because the system of electronic workflow and automated checking of markings doesn’t exist. The model of electronic workflow in the International Supply Chain which utilizes pre-flight and pre-loading preliminary information about the cargo was offered. Block Chain system for checking the correct presentation of documents at all stages of the supply chain was introduced which reduces the total time of cargo ground handling process.
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Dissertations / Theses on the topic "Perishable and Non-Perishable"

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Oganezov, Karen N. "Inventory models for production systems with constant/linear demand, time value of money, and perishable/non-perishable items." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4822.

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Thesis (Ph. D.)--West Virginia University, 2006.<br>Title from document title page. Document formatted into pages; contains xii, 152 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 127-129).
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Ascenção, Sara Filipa Gonçalves. "Improvement in the process of shipping non-perishable goods." Master's thesis, 2016. https://hdl.handle.net/10216/88998.

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Ascenção, Sara Filipa Gonçalves. "Improvement in the process of shipping non-perishable goods." Dissertação, 2016. https://hdl.handle.net/10216/88998.

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Perakis, Georgia, and Anshul Sood. "Competitive Multi-period Pricing with Fixed Inventories." 2003. http://hdl.handle.net/1721.1/3880.

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This paper studies the problem of multi-period pricing for perishable products in a competitive (oligopolistic) market. We study non cooperative Nash equilibrium policies for sellers. At the beginning of the time horizon, the total inventories are given and additional production is not an available option. The analysis for periodic production-review models, where production decisions can be made at the end of each period at some production cost after incurring holding or backorder costs, does not extend to this model. Using results from game theory and variational inequalities we study the existence and uniqueness of equilibrium policies. We also study convergence results for an algorithm that computes the equilibrium policies. The model in this paper can be used in a number of application areas including the airline, service and retail industries. We illustrate our results through some numerical examples.<br>Singapore-MIT Alliance (SMA)
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Silva, Cristiana Manuela Rodrigues da. "Soluções automatizadas para a execução dos produtos de baixa rotação num armazém de abastecimento de lojas de retalho." Master's thesis, 2018. http://hdl.handle.net/1822/56494.

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Dissertação de mestrado em Engenharia de Sistemas<br>Nos dias de hoje as empresas enfrentam diversos e inúmeros desafios devidos à competitividade existente. Obter melhorias nos processos requer uma regular revisão e avaliação dos mesmos. O processo da preparação de pedidos (picking), é um objetivo bastante relevante, sendo que representa tipicamente o maior custo na gestão do armazém. A presente dissertação foi realizada no âmbito do Mestrado em Engenharia de Sistemas, da Universidade do Minho, em contexto empresarial na empresa Jerónimo Martins, SGPS, S.A., sendo um grupo empresarial português de distribuição alimentar e indústria. O estudo na empresa foi realizado no centro de distribuição da zona Norte, onde pude conhecer os processos logísticos dentro da mesma. No início existiu uma observação atenta do funcionamento do sistema, para assim perceber melhor as necessidades e oportunidades de melhoria nas atividades da empresa. Assim surgiu o principal objetivo do estudo, otimizar a operação de picking para produtos não perecíveis com baixa rotação, slow-movers, sendo que estes produtos dentro da empresa eram pouco analisados. Ao longo do tempo de estudo alguns problemas foram detetados, por exemplo, o tamanho da amostra, a utilização que fazem por parte dos cais, as faltas de entregas feitas pelos fornecedores, a profundidade dos produtos, entre outros. Contudo, encontraram-se oportunidades de melhoria como: alterar o fluxo (JIT para stock, e vice-versa), diminuir o número de entregas, bem como o número de dias, estratégias de picking diferentes e automatizadas. Destas ideias, algumas com maior impacto do que outras ao nível do armazém e da cadeia de abastecimento, surgiram propostas para obter um melhor desempenho do sistema de reaprovisionamento do armazém. O projeto culminou com propostas futuras, para atingir resultados diferentes e melhores em relação aos processos existentes.<br>Nowadays, companies face numerous challenges due to their existing competitiveness. Getting improvements in processes requires a regular review and evaluation of the same. The process of picking is a very relevant objective, which typically represents the highest cost in warehouse management. The present dissertation was carried out within the framework of the Master of Systems Engineering, University of Minho, in a business context in the company Jerónimo Martins, SGPS, S.A., being a Portuguese business group of food distribution and industry. The study in the company was carried out in the distribution center of the North zone, where I was able to know the logistic processes within the same. At the beginning there was a close observation of system operation, to better understand the needs and opportunities for improvement in the activities of the company. As result, the main objective of the study was to optimize the picking operation for non-perishable products with low rotation, slow-movers, and these products within the company were little analysed. Throughout the study time, some problems were detected, for example, the size of the sample, the use they make of the quays, the lack of deliveries made by the suppliers, the depth of the products, among others. However, improvement opportunities such as: change flow (JIT for stock, and vice versa), decrease the number of deliveries, as well as the number of days, different and automated picking strategies were found. From these proposals, some of which have a greater impact than others at the warehouse and supply chain level, ideas have emerged for a better performance of the warehouse replenishment system. The project culminated in future proposals to achieve different and better results in relation to existing processes.
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Books on the topic "Perishable and Non-Perishable"

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Spitler, Sue. Troop treats: How to make, package, and ship 100 non-perishable treats to friends and relatives in the Persian Gulf. Surrey Books, 1991.

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Lybrand, Coopers &. Phase V of a comparative study of VA and private sector procurement, contracting and distribution of medical supplies and non-perishable subsistence. Veterans Administration, 1986.

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Administration, United States Veterans, ed. Phase V of a comparative study of VA and private sector procurement, contracting and distribution of medical supplies and non-perishable subsistence. Veterans Administration, 1986.

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Gate, Heavens. How and When "Heaven's Gate" (The Door to the Physical Kingdom Level Above Human) May Be Entered: An Anthology of Our Materials. Wildflower Press, 1997.

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The 2006-2011 World Outlook for Non-Butterfat-Based Perishable Whipped Topping. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 World Outlook for Non-Butterfat-Based Perishable Whipped Topping. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in Japan. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in Greater China. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in the United States. ICON Group International, Inc., 2006.

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Book chapters on the topic "Perishable and Non-Perishable"

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Sotelo, Javier, Arnulfo Alanis, and Bogart Yail. "Mobile Application to Identify Non-perishable Products Using Machine Learning Techniques." In Communications in Computer and Information Science. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-48930-3_16.

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Alcoba, Alejandro G., Eligius M. T. Hendrix, Inmaculada García, Gloria Ortega, Karin G. J. Pauls-Worm, and Rene Haijema. "On Computing Order Quantities for Perishable Inventory Control with Non-stationary Demand." In Computational Science and Its Applications -- ICCSA 2015. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-21407-8_31.

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Kant, Pankaj, Pavan Kumar Machavarapu, and N. V. Abidh. "Freight Generation Characteristics of Perishable and Non-perishable Wholesale Markets and Its Implications on City Planning Process—Case of Calicut, a Coastal City in India." In Lecture Notes in Civil Engineering. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-6071-8_23.

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Amendola, Davide. "Residual or Functional? A Taxonomy of the Uses of paragraphoi in Greek Epigraphical Texts." In Edizioni dell’Istituto Papirologico «G. Vitelli». Firenze University Press, 2024. https://doi.org/10.36253/979-12-215-0456-9.12.

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The chapter surveys the occurrences of the lectional sign known as the paragraphos and how it is employed in the Greek epigraphic record, in an attempt to counter the idea that it is irrelevant to inscriptional evidence. By drawing on a corpus of around a hundred instances, it is possible to outline at least three ways or contexts in which this sign is used, namely: (1) to highlight the entries in lists, accounts, or catalogues; (2) to mark the sections of texts consisting of clauses (such as religious regulations, diagrammata, and the like); (3) to divide documents from each other in epigraphic dossiers. Moreover, this large-scale analysis of paragraphoi in inscriptions on stone, lead, and bronze from across the entire Greek world permits the conclusion that the paragraphos may sometimes occur in the form of a horizontal dash at mid-height within the line. In addition to showing that the mark is often all but a residual or desultory element accidentally preserved in the transition from draft copies on soft materials to publication on non-perishable media, this collection of examples clearly shows that the paragraphos had already begun to be employed in texts written on durable materials in the late Archaic period and that therefore its use cannot be considered peculiar to papyrological evidence, as is often stated.
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Carusi, Cristina. "On the Format and Layout of Athenian Building Accounts (Again)." In Edizioni dell’Istituto Papirologico «G. Vitelli». Firenze University Press, 2024. https://doi.org/10.36253/979-12-215-0456-9.04.

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Athenian building accounts inscribed on stone underwent a gradual evolution in classical Athens. The first preserved specimens, dating to the third quarter of the fifth century BCE, adopted a “list-like format,” with receipt and expenditure entries with their relevant monetary figures organized in multiple columns. In the last quarter of the same century, by contrast, they began to accommodate many more details, attaining a decidedly “narrative format” at the expense of the user-friendly layout chosen previously. This evolution, rather than being interpreted in light of the dichotomy between the symbolic and functional purpose of inscribed documents, should be attributed to a change in the ways in which the city chose to celebrate its building achievements. Whereas “list-like” accounts emphasized the financial means the city had deployed to realize its building projects, “narrative” accounts focused on describing how a building project was carried out, pointing less to the financial aspects and more to the deployment of the human and technical resources necessary to realize it. As regards the columnar format that features prominently in building accounts, at first glance it seems to recall the uses of writing on non-stone media. However, one should not assume a direct derivation of inscribed accounts from contemporary accounting documents written on perishable materials. In fact, the two-sub-column format with numerals on the left that characterizes earlier building accounts was originally and expressly designed for inscribing financial documents in which monetary figures were to occupy a prominent position. Notably, even later “narrative” accounts, in which entries proceed in a continuous-line format with numerals embedded in the text, did not abandon the columnar format, which remained a layout feature inextricably linked to this type of epigraphic document.
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Kamath, Narasimha. "Dynamics of Supply Chains for Perishable and Non-Perishable Items." In Advances in Logistics, Operations, and Management Science. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-4666-9894-9.ch011.

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This chapter analyzes the dynamics of supply chains for perishable and non-perishable items and compares them. It starts with a single echelon supply chain with widely used inventory management and ordering policies; and then generalizes it to multi-echelon supply chain. Simulation experiments are conducted to match the results with literature and real-world scenario. It shows how spoilage information can be incorporated in the ordering decision to create highly responsive supply chain, which may not always be desirable. Amplification is lesser and stabilization is faster for supply chains of perishable items. ANOVA shows significant difference for the identified performance metrics under varying demand patterns and to a certain extent varies with the item type.
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Kamath, Narasimha. "Dynamics of Supply Chains for Perishable and Non-Perishable Items." In Supply Chain and Logistics Management. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-0945-6.ch015.

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This chapter analyzes the dynamics of supply chains for perishable and non-perishable items and compares them. It starts with a single echelon supply chain with widely used inventory management and ordering policies; and then generalizes it to multi-echelon supply chain. Simulation experiments are conducted to match the results with literature and real-world scenario. It shows how spoilage information can be incorporated in the ordering decision to create highly responsive supply chain, which may not always be desirable. Amplification is lesser and stabilization is faster for supply chains of perishable items. ANOVA shows significant difference for the identified performance metrics under varying demand patterns and to a certain extent varies with the item type.
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"non-perishable, adj. & n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/1183608249.

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Reis, Leonilde, Luísa Carvalho, and João Grãos Duros. "Social Market." In Handbook of Research on Business Social Networking. IGI Global, 2012. http://dx.doi.org/10.4018/978-1-61350-168-9.ch046.

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Information technology and communication can expedite the assessment process of Portugal’s current economic situation, and subsequently of families diagnosed as poor, in order to optimize the redistribution of non-perishable goods in the context of a social market. By centralizing asset management in various institutions of social solidarity we can improve the efficiency of the allocations of goods. This article aims to present the importance of a technological platform to support the social market. This project was developed under an information modelling organizational analysis based on the current situation, as well as the assumptions of the operations needs of the future information system, which are involved in designing various institutions of social solidarity in the District of Setúbal. The added value of information system in the context of the social market relate to centralized management of information thereby allowing the reuse of non-perishable goods.
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K, Dr Rajesh, Dr M. Sai Srinivas, and Dr T. V. N. Padmavathi. "ADVANCEMENT IN PROTECTIVE PACKAGING SYSTEMS FOR FRUITS AND VEGETABLES." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 23. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag23ch6.

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Packaging technology is vital in scientific handling of fruits and vegetables due to its perishable nature. These perishable commodities require both retail and bulk package containers to meet supply chain requirements. Conventionally and contemporarily wide range of material is used for packaging and transportation. Shrink packaging with different engineering properties are offering benefit of bulk and single unit packaging. Bio based material as package base is gaining importance due to environmental concerns posed by non-degradable hydrocarbon material. Many derivatives of bio origin are successively developed and used in packaging industry. In addition to meeting static needs, packaging material is expected to meet dynamic needs and be active for changes in local package environment. Modified Atmosphere Package (MAP) with its active and passive approach is proven to be good in meeting package dynamics on commodity specific approach. To keep package active and responsive, active packaging approach gaining significance in fruit and vegetable packaging. Scavengers and scrubbers of different groups have proved their ability in keeping packaging micro-atmosphere neutral for bio activity. This review is compilation of basic information about packaging and perishable commodities along with their interaction in transit and marketing. This will help in giving basic understanding of necessities of package and techniques in practice for preserving commodity for long time. Research scholars and academicians can benefit by this content in understanding available techniques in fruit and vegetable marketing
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Conference papers on the topic "Perishable and Non-Perishable"

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R, Lalitha, Aisvarya S, Dhanusree A R, Sreelekha Ponugoti, and Hanne Jenifer R. "Enhanced sales forecasting of perishable and non- perishable goods using weather data with insights on Imports and price sensitivity." In 2025 2nd International Conference on Research Methodologies in Knowledge Management, Artificial Intelligence and Telecommunication Engineering (RMKMATE). IEEE, 2025. https://doi.org/10.1109/rmkmate64874.2025.11042488.

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Li, Xiamiao, Feng Wang, and Mingming Qi. "The Optimization of Non-Dense Loading Patterns of Perishable Goods by Railroad." In First International Conference on Transportation Engineering. American Society of Civil Engineers, 2007. http://dx.doi.org/10.1061/40932(246)166.

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Wen, Xiao-qin, and Qi-ying Hu. "A Study on the Optimal Sales Policy for a Class of Non-perishable Products." In 2009 IITA International Conference on Services Science, Management and Engineering (SSME). IEEE, 2009. http://dx.doi.org/10.1109/ssme.2009.25.

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Wen, Xiao-qin, and Qi-ying Hu. "Optimal sales policy for a class of non-perishable items from fixed capacity over finite horizons." In 2009 International Conference on Management Science and Engineering (ICMSE). IEEE, 2009. http://dx.doi.org/10.1109/icmse.2009.5318233.

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Wei, Zhang, Shi Zhebin, Huang Qiucheng, and Gong Baojun. "Efficient object detection of non-perishable in smart garbage sorting booths using the Efficient-Net model." In 2022 China Automation Congress (CAC). IEEE, 2022. http://dx.doi.org/10.1109/cac57257.2022.10056084.

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Ietto, Beatrice, and Valentina Orsini. "Dynamic Modeling and Effective Inventory Management for Uncertain Perishable Supply Chains with non Synchronized Internal Dynamics." In 13th International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and Technology Publications, 2024. http://dx.doi.org/10.5220/0012269700003639.

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Lidon, Sara, Leonilde Reis, and Clara Silveira. "ICT IN A SOCIAL ORGANIZATION IN PANDEMIC TIMES." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.269.

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Social organizations are faced with financial problems, but also in the areas of Information Systems and Information and Communication Technologies given their support for activities in providing services to citizens. The article presents the problem in the field of the design of a multidisciplinary prototype and information aggregator to support the management of the provision of services of a Social Organization. The research methodology adopted is Design Science Research, given the specificity of the problem. Requirements models, data models, system architecture, and finally the prototype are presented. The proposed prototype aims to contribute to the reduction of regional inequalities, enhancing sustainability in the environmental, social, and human fields, as well as the inclusion of information that optimizes the reuse of non-perishable goods.
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Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.

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Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
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Oledzki, Wieslaw J. "Progressive Rate Steel Vehicle Suspension." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-13093.

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It is well known that progressiveness of the damping characteristic of vehicle suspension is a highly desirable feature that substantially improves shock absorption transmitted from the road wheels to the body of a vehicle. It is also well known that progressive rate vehicle suspensions with smooth (i.e. differentiable) damping characteristic commonly in use are pneumatic and hydro-pneumatic ones. However, these suspensions are inferior to steel ones in many aspects such as strength, durability, reliability and cost, and their damping characteristic, being determined by the thermodynamic properties (adiabatic exponent) of the gas (air or nitrogen) they utilize, cannot be freely adjusted and is far from optimum. There are also some progressive rate vehicle suspensions fitted with steel springs, but they usually features inferior non-differentiable damping characteristic. The problem of constructing purely mechanical steel progressive rate vehicle suspension has been undertaken by many inventors, but none of such suspensions proposed in the past was a success. This is due to the fact that those suspensions used unreliable and perishable cam mechanisms to achieve required non-linearity of damping characteristic. In the present article we briefly discuss an innovative recently patented [1-4] vehicle suspension, that produces progressive rate smooth damping characteristic out of linear characteristic of steel spring of any kind, which damping characteristic can be adjusted to any specific requirements, and which features extraordinarily compact and robust structure. It is to be stressed that the suspension presented in this paper has yet not been tested in a vehicle, but some measurements has been made using a steel model of a "flat" version of the suspension mechanism proving general assumptions behind the design.
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Severin, Sergey. "The Paradigm Space Of Post-Non-Classical Pedagogical Research: Priority Methodological Strategies And Approaches." In International Scientific Conference «PERISHABLE AND ETERNAL: Mythologies and Social Technologies of Digital Civilization-2021». European Publisher, 2021. http://dx.doi.org/10.15405/epsbs.2021.12.03.115.

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Reports on the topic "Perishable and Non-Perishable"

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Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas, and Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, 2021. http://dx.doi.org/10.32468/be.1189.

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Given the importance of climate change and the increase of its severity under extreme weather events, we analyze the main drivers of high food prices in Colombia between 1985 and 2020 focusing on extreme weather shocks like a strong El Ni˜no.We estimate a non-stationary extreme value model for Colombian food prices. Our findings suggest that perishable foods are more exposed to extreme weather conditions in comparison to processed foods. In fact, an extremely low precipitation level explains only high prices in perishable foods. The risk of high perishable food prices is significantly larger for low rainfall levels (dry seasons) compared to high precipitation levels (rainy seasons). This risk gradually results in higher perishable food prices. It is non linear and is also significantly larger than the risk related to changes in the US dollar-Colombian peso exchange rate and fuel prices. Those covariates also explain high prices for both perishable and processed foods. Finally, we find that the events associated with the strongest El Ni˜no in 1988 and 2016 are expected to reoccur once every 50 years.
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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