Lot sizing and scheduling for perishable food products: A review

Chen, Shuo; Berretta, Regina; Clark, Alistair; Moscato, Pablo

Abstract

Perishability is an important phenomenon that has a widespread impact on food industries. Although perishability has received much recent attention in the literature, research incorporating perishability into mathematical models for the simultaneous lot sizing and scheduling problems is relatively rare. In this article, we review the literature discussing the integration of perishability into lot sizing and scheduling models. We describe key characteristics of lot sizing and scheduling problems, give a review of single-level lot sizing and scheduling problems, and discuss how perishability can be incorporated, reflecting the complexity of the problems proposed in the literature. We conclude the article by suggesting some directions for future research.

Citation

Chen, S., Berretta, R., Clark, A., & Moscato, P. (in press). Lot sizing and scheduling for perishable food products: A review. In Reference Module in Food Science (1-8). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21444-3

• Acceptance Date: Jul 1, 2019
• Online Publication Date: Jun 29, 2019
• Deposit Date: Jul 2, 2019
• Journal: Reference Module in Food Science
• Peer Reviewed: Peer Reviewed
• Pages: 1-8
• Book Title: Reference Module in Food Science
• DOI: https://doi.org/10.1016/B978-0-08-100596-5.21444-3
• Keywords: lot sizing and scheduling, food industry, perishability, shelf life
• Public URL: https://uwe-repository.worktribe.com/output/1492242
• Publisher URL: http://doi.org/10.1016/B978-0-08-100596-5.21444-3
• Related Public URLs: https://www.sciencedirect.com/science/article/pii/B9780081005965214443?via%3Dihub