Advanced Planning in Fresh Food Industries: Matthias Liitke Entrup

Matthias Liitke Entrup
Advanced Planning in Fresh Food Industries

Integrating Shelf Life into Production Planning
With 63 Figures and 31 Tables
Physica-Verlag
A Springer Company
Table of Contents
Foreword Acknowledgement Abbreviations 1 Introduction 1.1 Introduction to the Field of Research 1.2 Research Objectives 1.3 Dissertation Outline , 1.4 Conclusion 2 Advanced Planning and Scheduling Systems.... 2.1 Evolutionary Path of APS Systems 2.1.1 MRP I and MRP II 2.1.2 Assessment of the MRP Planning Concepts 2.1.3 Emergence of APS Systems 2.2 Structure of APS Systems 2.2.1 Overview 2.2.2 Strategic Network Design 2.2.3 Demand Planning 2.2.4 Supply Network Planning 2.2.5 Production Planning 2.2.6 Production Scheduling 2.2.7 Distribution Planning 2.2.8 Transport Planning 2.2.9 Available-to-Promise 2.3 APS Systems Market Overview 2.3.1 Available Market Studies 2.3.2 Market Size and Segments 2.3.3 Major Providers 2.3.4 Expectations for the Future 2.4 Implementation of APS Systems 2.4.1 Implementation Process Overview 2.4.2 Project Definition 2.4.3 Vendor Selection 2.4.4 Implementation
V VII XIII 1 1 2 3 4 5 5 5 8 9 12 12 14 15 17 18 19 20 21 21 23 23 24 25 27 27 27 28 30 31
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X Table of Contents 2.4.5 Implementation Risks 2.5 Assessment of APS Implementations 2.5.1 Benefits 2.5.2 Development Needs 2.6 Conclusion 3 Fresh Food Industries 3.1 Introduction . 3.2 Definition and Segments 3.3 Characteristics of Fresh Food Supply Chains 3.3.1 Structures of Fresh Food Supply Chains : 3.3.2 Economic Characteristics and Developments 3.3.3 Technological Characteristics and Developments 3.3.4 Social/Legal Characteristics and Developments.... 3.3.5 Environmental Characteristics and Developments 3.3.6 Summary 3.4 Characteristics of Fresh Food Production Systems 3.4.1 Overview 3.4.2 Formulation 3.4.3 Processing 3.4.4 Packaging 3.4.5 Storage and Delivery 3.4.6 Summary 3.5 Case Study 1: Yogurt Production 3.5.1 Market Segments and Case Study Overview 3.5.2 Raw Milk Collection 3.5.3 Raw Milk Preparation : 3.5.4 Fermentation 3.5.5 Flavoring and Packaging 3.5.6 Storage and Delivery 3.6 Case Study 2: Sausage Production 3.6.1 Market Segments and Case Study Overview 3.6.2 Input of Ingredients 3.6.3 Grinding and Mixing 3.6.4 Chopping and Emulsifying 3.6.5 Stuffing and Tying 3.6.6 Scalding . .3.6.7 Maturing and Intermediate Storage ;. 3.6.8 Slicing and Packaging 3.6.9 Storage and Delivery 3.7 Case Study 3: Poultry Processing 3.7.1 Market Segments and Case Study Overview 3.7.2 Transport of Animals . 3.7.3 Stunning and Bleeding 3.7.4 Scalding and Eviscerating 3.7.5 Chilling 32 33 33 34 35 37 37 37 38 38 41 47 50 53 57 58 58 59 60 61 62 63 64 64 67 69 70 71 72 72 72 75 76 76 76 77 78 78 79 80 80 82 83 84 84
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Table of Contents 3.7.6 Rough Cutting 3.7.7 Fine Cutting 3.7.8 Packaging 3.7.9 Storage and Delivery 3.8 Conclusion
XI 85 86 86 87 87 89 89 90 93 95 100 101 103 109 111 114 116 1.17 117 117 119 120 121 121 122 123 125 125 127 128 131 131 131 131 134 137 137 139 140 140 143 143
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4 The Fresh Food Industry's Profile Regarding APS Systems 4.1 Methodological Remarks 4.2 General Requirements 4.3 Requirements for Strategic Network Design 4.4 Requirements for Demand Planning 4.5 Requirements for Supply Network Planning 4.6 Requirements for Purchasing & Materials Requirements Planning 4.7 Requirements for Production Planning and Production Scheduling 4.8 Requirements for Distribution Planning 4.9 Requirements for Transport Planning 4.10 Requirements for Demand Fulfilment and Available-to-Promise 4.11 Conclusion 5 Shelf Life in Fresh Food Industries 5.1 Shelf Life of Food Products 5.1.1 Definition and Limiting Factors 5.1.2 Determination of Shelf Life .. 5.1.3 Technological Shelf Life Extensions 5.2 Shelf Life Characteristics of Case Study Products 5.2.1 Case Study 1: Shelf Life of Yogurt 5.2.2 Case Study 2: Shelf Life of Sausages 5.2.3 Case Study 3: Shelf Life of Fresh Poultry 5.3 Shelf Life in Fresh Food Supply Chain Management 5.3.1 Literature Review 5.3.2 Role of Shelf Life in Fresh Food Supply Chains 5.4 Conclusion 6 Shelf Life Integration in APS-Systems 6.1 Introduction 6.2 SAP APO 6.2.1 System Overview 6.2.2 Shelf Life Integration 6.3 PeopleSoft EnterpriseOne 6.3.1 System Overview 6.3.2 Shelf Life Integration 6.4 CSB-System 6.4.1 System Overview 6.4.2 Shelf Life Integration 6.5 Summary and Conclusion
XII
Table of Contents 147 147 152 152 159 163 171 171 173 174 177 179 179 183 191 195 197 197 200 206 209 211 211 213 215 217
7 Shelf Life Integration in Yogurt Production 7.1 Problem Demarcation and Modeling Approach 7.2 Model Formulations 7.2.1 Model 1: Model with Day Bounds 7.2.2 Model 2: Model with Set-up Conservation 7.2.3 Model 3: Position Based Model 7.3 Computational Results 7.3.1 Simultaneous Optimization of All Lines 7.3.2 Line Decomposition Approach 7.3.3 Model Combination and "Pick-the-Best" Approach 7.4 Conclusion 8 Shelf Life Integration in Sausage Production 8.1 Problem Demarcation and Modeling Approach 8.2 Model Formulation 8.3 Computational Results 8.4 Conclusion .' ,.'. 9 Shelf Life Integration in Poultry Processing 9.1 Problem Demarcation and Modeling Approach 9.2 Model Formulation 9.3 Computational Results 9.4 Conclusion 10 Conclusions and Recommendations 10.1 Summary of Results 10.2 Discussion 10.3 Recommendations for Further Research References .'.
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Matthias Liitke Entrup

Advanced Planning in Fresh Food Industries

With 63 Figures and 31 Tables

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