Third International Workshop on Food Supply Chain - WFSC

Transcription

1 Third International Workshop on Food Supply Chain - WFSC Quality assessment of fine Italian chocolate subject to time-varying stress of temperature during the logistic distribution Riccardo Manzini, Riccardo Accorsi, Marco Bortolini, Emilio Ferrari, Mauro Gamberi (*), Marco Trombini Department of Industrial Engineering ALMA MATER STUDIORUM BOLOGNA UNIVERSITY Italy (*) Department of Industrial and Management Engineering (DTG), PADOVA UNIVERSITY Italy

2 Agenda closed-loop supply chain quality assessment at UniBO the finest chocolate Italian supply chain Majani and Cremino FIAT products and shipments selection sensory analysis samples comparison and results analysis further research and conclusions

3 Closed-loop supply chain quality assessment at UniBO continuouse improvements -new packaging and containment solutions -facility locations -transportation modes -demand allocation Etc. Loop 2 Set-points (targets & expected KPI) Product/package selection and FSC configuration ADD NEW FSC configuration FSC configurati on i-th On-field data collection International shipments monitoring Logistic Lab data warehosuing Physical & environment al stresses Logistic Lab Lab simulation Food science Lab Safety and quality evaluation sensed value system output reference + - Feedback OK FSC best configuration (TO-BE) Manzini and Accorsi, 2013 Real Shipment Loop 1 Shipment Simulation System modification & adjustments Product/package and FSC adjustments: -new packaging and containment solutions -facility locations -transportation modes -demand allocation Etc. Feedback NOT OK

4 Closed-loop supply chain quality assessment at UniBO

5 The finest chocolate FSC & the quality assessment

6 Products and shipments selection Cremino Gianduiotto Scorza A selection of: 2 national shipments September-October, 2013 Transp.mode: the truck No control of temperature

7 Products and shipment Selection (2) the first shipm. Temperature [ C] A selection of: 2 national shipments Sptember-October, 2013 Transp.mode: the truck No control of temperature ,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0 10,0 Time [day of shipment] Bologna-Messina

8 Products and shipment Selection (3) the secon ship. Temperature [ C] A selection of: 2 national shipments Sptember-October, 2013 Transp.mode: the truck No control of temperature ,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0 Time [day of shipment] Bologna-Trapani

9 Sensory analysis Sensory analysis procedure: Involvment of human assessors (experts) Several facts measurements according to 5 senses A quantitative approach with multiple scores/summary results

10 Sensory analysis (2) Sensory analysis survey: 3 blind runs: Analysis 1 Immediately after, Analysis 2 After 2 weeks, Analysis 3 After 6 months 2 replications for each run 3 journeys: time ZERO, Shipment 1 and Shipment 2 SURVEY - Several descriptors grouped into 5 senses (sight, smell, taste, touch and hearing) 5 summary scores Final sensation score Global score = weighted mean KPI (taste 73%, smell 20%, sight 4%, touch 1%, hearing 1%, final sensation 1%).

11 Obtained results Summary score TASTE Product 1 2 Interaction Plot for taste Data Means Cremino & Scorza vary from A2 to A3 3 shipment 1 shipment 2 time-zero Product CREMINO GIANDUIOTTO SCORZA Scorza improves vs Cremino gets worst from A2 to A Analysis 32 Analysis Expert Sample Expert Sample shipment 1 shipment 2 time-zero CREMINO GIANDUIOTTO SCORZA

12 Obtained results Summary score SMELL Cremino & Gianduiotto reduce quality due to time passing No effects on Scorza due to time

13 Obtained results The Total Score (1) The effect on quality due to the stress of temperature is significant on the smell and not significant on the taste. Time-zero analysis performs better for all products in terms of smell. The largest part of expert (with the exception of 43) found better the timezero samples. Main Effects Plot for total score% Data Means 85 Product Analysis 80 Mean CREMINO GIANDUIOTTO Sample SCORZA Time-zero sample performs better shipment 1 shipment 2 time-zero

14 Obtained results The Total Score (2) Product Interaction Plot for total score% Data Means 1 2 A nalysis Product CREMINO GIANDUIOTTO SCORZA Analysis Gianduiotto does not change its level of global quality when time is passing Scorza improves the global quality after 6 months Cremino looses quality Sample Sample shipment 1 shipment 2 time-zero C RE MINO GIANDUIO TTO SC OR ZA shipment 1 shipment 2 time-zero

15 Conclusions and further research The quality of food products is affected by logistics decisions The proposed closed-loop and simulation-based system is effective The selection of other FSCs and food products is expected The introduction of other stresses to be monitored and to be simulated

16 Conclusions and further research What happens in an int.shipment? (i.e. in a long journey) Multiple-stress analysis. What happens when RH is varying? (e.g. ship. To Japan by air Cargo or by maritime transpor container)

17 Sensory analysis Sensory analysis survey: 3 blind runs: Analysis 1 Immediately after, Analysis 2 After 2 weeks, Analysis 3 After 6 months 2 replications for each run 3 journeys: time ZERO, Shipment 1 and Shipment 2 SURVEY - Several Would descriptors grouped you into 5 try? senses (sight, smell, taste, touch and hearing) 5 summary scores Final sensation score Global score = weighted mean KPI (taste 73%, smell 20%, sight 4%, touch 1%, hearing 1%, final sensation 1%).

18 2 samples for each product: 1 travelling inside the cabin; the other inside the cargo hold. We do not know which. Please distinguish each sample in agreement of the dot/little cross green. I know the meaning you do not

19 Riccardo Manzini Department of Industrial Engineering Tel

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