Production Planning of Perishable Food Products by Mixed-Integer Programming

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2015

Autores

Pires, Maria João (Autor) FEP; Pedro Amorim (Autor) FEUP; Martins, S (Autor) Outra; Bernardo Almada Lobo (Autor) FEUP

Ata de Conferência Internacional

Título: OPERATIONAL RESEARCH

Páginas: 331-352

16th National Conference of the APDIO

Braganca, PORTUGAL, JUN 03-05, 2013

Indexação

ISI Web of Knowledge - 8 Citações

Outras Informações

ID Authenticus: P-00M-DET

DOI: 10.1007/978-3-319-20328-7_19

Abstract (EN): In this paper, the main complexities related to the modeling of production planning problems of food products are addressed. We start with a deterministic base model and build a road-map on how to incorporate key features of food production planning. The different "ingredients" are organized around the model components to be extended: constraints, objective functions and parameters. We cover issues such as expiry dates, customers' behavior, discarding costs, value of freshness and age-dependent demand. To understand the impact of these "ingredients", we solve an illustrative example with each corresponding model and analyze the changes on the solution structure of the production plan. The differences across the solutions show the importance of choosing a model suitable to the particular business setting, in order to accommodate the multiple challenges present in these industries. Moreover, acknowledging the perishable nature of the products and evaluating the amount and quality of information at hands may be crucial in lowering overall costs and achieving higher service levels. Afterwards, the deterministic base model is extended to deal with an uncertain demand parameter and risk management issues are discussed using a similar illustrative example. Results indicate the increased importance of risk-management in the production planning of perishable food goods.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 22