Optimization of port collecting and distributing network of fresh products considering cargo damage cost

2021 ◽  
Author(s):  
Jiacheng Zhu
Keyword(s):  
Damage Cost ◽  
Fresh Products

scholarly journals Evaluation of flood damage reduction throughout Japan from adaptation measures taken under a range of emissions mitigation scenarios

2021 ◽  
Vol 165 (3-4) ◽  
Author(s):  
Tao Yamamoto ◽  
So Kazama ◽  
Yoshiya Touge ◽  
Hayata Yanagihara ◽  
Tsuyoshi Tada ◽  
...  
Keyword(s):  
Twentieth Century ◽  
Flood Damage ◽  
First Century ◽  
Mitigation Measures ◽  
Damage Cost ◽  
Adaptation Measures ◽  
Inundation Depth ◽  
Late Twentieth ◽  
Twenty First Century ◽  
Late Twentieth Century

AbstractThis study aimed to evaluate the impact of climate change on flood damage and the effects of mitigation measures and combinations of multiple adaptation measures in reducing flood damage. The inundation depth was calculated using a two-dimensional unsteady flow model. The flood damage cost was estimated from the unit evaluation value set for each land use and prefectures and the calculated inundation depth distribution. To estimate the flood damage in the near future and the late twenty-first century, five global climate models were used. These models provided daily precipitation, and the change of the extreme precipitation was calculated. In addition to the assessment of the impacts of climate change, certain adaptation measures (land-use control, piloti building, and improvement of flood control level) were discussed, and their effects on flood damage cost reduction were evaluated. In the case of the representative concentration pathway (RCP) 8.5 scenario, the damage cost in the late twenty-first century will increase to 57% of that in the late twentieth century. However, if mitigation measures were to be undertaken according to RCP2.6 standards, the increase of the flood damage cost will stop, and the increase of the flood damage cost will be 28% of that in the late twentieth century. By implementing adaptation measures in combination rather than individually, it is possible to keep the damage cost in the future period even below that in the late twentieth century. By implementing both mitigation and adaptation measures, it is possible to reduce the flood damage cost in the late twenty-first century to 69% of that in the late twentieth century.

scholarly journals Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Filippo Giarratana ◽  
Graziella Ziino ◽  
Valerio D'Andrea ◽  
Antonio Panebianco ◽  
Alessandro Giuffrida
Keyword(s):  
Quality Assessment ◽  
Mean Value ◽  
Raw Material ◽  
Human Consumption ◽  
Salmonella Spp ◽  
The Mean ◽  
Fresh Products ◽  
Vibrio Spp ◽  
Zeus Faber

n the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations. Fresh and frozen samples have significant (P<0.01) differences in total bacterial charge, with values of 4.75±0.5 Log CFU/g and 3.65±0.7 Log CFU/g respectively. The mean value of Enterobacteriaceae was 2.58±0.7 Log CFU/g in fresh products, while 52.17% (12) of frozen samples reported loads of <1 Log CFU/g. No Salmonella spp. and Listeria monocytogenes were found. Aeromonas spp. was detected in two frozen sample (with loads of 2.2 and <1 Log CFU/g) and in 5 fresh ovaries with value ranged from 1.70 to 3.48 Log CFU/g. Vibrio spp. was found in 4 (36.36%) and 3 (13.04%) of fresh and frozen samples respectively, with loads always <1 Log CFU/g. All 31 Vibrio strains isolated, were identified as Vibrio alginolyticus, and 61.29% (19) of them was positive for the ToxRS factor and 6.45% (2) for ToxR. The 47.06% (16) of total samples showed infestations by larvae of Anisakis Type 1 in the serous and inside the ovary. In this last case, histologically it was found to be free larvae. This study attested satisfactory hygiene conditions for Zeus faber ovaries currently marked for human consumption. The presence of potentially pathogenic strains of V. alginolyticus and Aeromonas spp., but above all the frequent infestation by Anisakis larvae, represent a potentially hazard for the consumer.

scholarly journals Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Luca Fasolato ◽  
Barbara Cardazzo ◽  
Stefania Balzan ◽  
Lisa Carraro ◽  
Nadia Andrea Andreani ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Shelf Life ◽  
Sparus Aurata ◽  
Chicken Breast ◽  
Lag Phase ◽  
Plant Metabolites ◽  
Significant Difference ◽  
Vegetation Water ◽  
Fresh Products ◽  
The Impact

Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (<em>Sparus aurata</em>) and chicken breast – was described. Products were treated in a bath of PC (22 g/L; chicken breast) or sprayed with two different solutions (L1:0.75 and L2:1.5 mg/mL; seabream) and then stored under refrigeration conditions. The shelf life was monitored through microbiological analyses – quality index method for seabream and a specific sensory index for raw breast. The secondary products of lipid-peroxidation of the chicken breast were determined using the thiobarbituric acid reactive substances (TBARs) test on cooked samples. Multivariate statistical techniques were adopted to investigate the impact of phenols and microbiological data were fitted by DMfit software. In seabream, the levels of PC did not highlight any significant difference on microbiological and sensory features. DMfit models suggested an effect only on H<sub>2</sub>S producing bacteria with an increased lag phase compared to the control samples (C: 87 h <em>vs</em> L2: 136 h). The results on chicken breast showed that the PC bath clearly modified the growth of <em>Pseudomonas</em> and <em>Enterobacteriaceae</em>. The phenol dipping was effective in limiting lipid-peroxidation (TBARs) after cooking. Treated samples disclosed an increase of shelf life of 2 days. These could be considered as preliminary findings suggesting the use of this concentrate as preservative in some fresh products.

scholarly journals High Pressure Processing Applications in Plant Foods

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 223
Author(s):  
Milan Houška ◽  
Filipa Vinagre Marques Silva ◽  
Evelyn ◽  
Roman Buckow ◽  
Netsanet Shiferaw Terefe ◽  
...  
Keyword(s):  
High Pressure ◽  
Raw Materials ◽  
The Elderly ◽  
High Pressure Processing ◽  
Spore Form ◽  
Cold Pasteurization ◽  
Effective Components ◽  
Fresh Products ◽  
High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

scholarly journals Estimation of the Damage Cost of Ecosystem Services due to Sea Level Rise

2018 ◽  
Vol null (14) ◽  
pp. 49-71
Author(s):  
박진한 ◽  
CHAN PARK ◽  
Kim, Song-Yi
Keyword(s):  
Ecosystem Services ◽  
Sea Level Rise ◽  
Sea Level ◽  
Damage Cost

Infrastructure Damage-Cost-Recovery Fee for Overweight Trucks: Tradeoff Analysis Framework

2015 ◽  
Vol 141 (7) ◽  
pp. 04015008 ◽  
Author(s):  
Kakan Chandra Dey ◽  
Mashrur Chowdhury ◽  
Margaret M. Wiecek ◽  
Anne Dunning
Keyword(s):  
Cost Recovery ◽  
Analysis Framework ◽  
Damage Cost ◽  
Tradeoff Analysis

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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