Optimisation of fresh-food supply chains in uncertain environments, Part II: A case study

[1]  A. C Cleland,et al.  Food refrigeration processes : analysis, design, and simulation , 1990 .

[2]  G. Arnaud,et al.  Simulation en deux dimensions de l'aéraulique de deux tunnels de réfrigération des viandes , 1995 .

[3]  Charles F. Shoemaker,et al.  Computerized Food Processing Operations , 1995 .

[4]  Jean-Dominique Daudin,et al.  Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast , 1996 .

[5]  J D Daudin,et al.  Methods to assess chilling kinetics in industrial chillers. , 1996 .

[6]  Optimisation of refrigeration processes by stochastic methods , 1996 .

[7]  S James,et al.  The chill chain "from carcass to consumer". , 1996, Meat science.

[8]  Jean-Dominique Daudin,et al.  Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method - I. The model and its sensitivity to certain parameters , 1996 .

[9]  J. D. Daudin,et al.  Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products , 1997 .

[10]  Q. Pham,et al.  Predicting the dynamic product heat load and weight loss during beef chilling using a multi-region finite difference approach , 1997 .

[11]  A. C Cleland,et al.  Improved dynamic simulation of multi-temperature industrial refrigeration systems for food chilling, freezing and cold storage. , 1998 .

[12]  A. C Cleland,et al.  Thermal design calculations for food freezing equipment-past, present and future , 1998 .

[13]  E. Monteleone,et al.  Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat. , 1999, Meat science.

[14]  Chris T. Kiranoudis,et al.  Design of tray tunnels for food deep chilling , 1999 .

[15]  Julio R. Banga,et al.  Optimization of hybrid discrete/continuous dynamic systems , 2000 .

[16]  L. E. Jeremiah,et al.  The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef , 2001 .

[17]  Sergio A. Giner,et al.  Generalized model for the simulation of food refrigeration. Development and validation of the predictive numerical method , 2002 .

[18]  P. Piccarolo,et al.  Perturbation techniques for beef meat distribution network optimization , 2003 .

[19]  Thore Berntsson,et al.  Efficient energy use in a slaughter and meat processing plant—opportunities for process integration , 2006 .

[20]  Francisco J. Trujillo,et al.  A computational fluid dynamic model of the heat and moisture transfer during beef chilling , 2006 .

[21]  Curtis L. Weller,et al.  A MATHEMATICAL MODEL FOR THE VALIDATION OF SAFE AIR-BLAST CHILLING OF COOKED HAMS , 2006 .

[22]  Nicola Sacco,et al.  Optimisation of fresh-food supply chains in uncertain environments, Part I: Background and methodology , 2008 .