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Lot sizing and scheduling for perishable food products: A review

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

Authors

Shuo Chen

Regina Berretta

Alistair Clark

Pablo Moscato



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.

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
Contract Date Jul 2, 2019