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Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages

Received: 5 December 2017     Published: 6 December 2017
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Abstract

This research chooses food that has shelf life as the object. The authors research on the best decision and coordination mechanism of members in supply chain from the customer choice behavior between food with different freshness and taste. Case studies are employed to construct the model of supply chain collaboration. This research not only has an important theoretical value on promoting the development of applying Chinese management science to the area of food industry and its internationalization, but also has great practical significance on strengthening the survival and development capacity and comprehensive international competitiveness of Chinese food industry and improving the social welfare.

Published in International Journal of Business and Economics Research (Volume 6, Issue 5)
DOI 10.11648/j.ijber.20170605.18
Page(s) 139-144
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Supply Chain, Collaboration, High Pressure Pasteurization Processing

References
[1] Chen, J. (2013), Supply Chain Core Competency of China Foods and Beverages Industry, Jilin People Publication Press, Changchun.
[2] Gong, X., Chang, J. and Li, D. T. (2014), “Development of ultra-high pressure fresh-keeping packaging technology”, Packaging Engineering, Vol. 35 No. 3, pp. 97-101.
[3] Humphreys, P., Matthews, J. and Kumaraswamy, M. (2003), “Pre-construction project partnering: from adversarial to collaborative relationships”, Supply Chain Management: An International Journal, Vol. 8 No. 2, pp. 166-178.
[4] James, S. J., James, C. and Evans, J. A. (2006), “Modeling of food transportation systems–a review”, International Journal of Refrigeration, Vol. 29 No. 6, pp. 947-957.
[5] Liu, J. (2006), “Collaborative logistics research summary”, Journal of Industrial Technological Economics, Vol. 25 No. 1, pp. 12-14.
[6] Liu, Y. and Nie, G. (2006), “A Logistics Knowledge Collaboration Model Based on Semantic Web”, Journal of Wuhan University, Vol. 28 No. 9. pp. 11-14.
[7] Lu, Y., Z, Y. and Yang, L. (2006), “Research on Problems of Collaborative Decision in Supply Chain”, Logistics Sci-Tech, Vol. 29 No. 130, pp. 116-119.
[8] Robert, S. K. and David P. N. (2010), Alignment: using the balanced scorecard to create corporate synergies, The commercial press, Beijing.
[9] Wang, J. (2004), “Research on collaborative management of supply chain”, Journal of Mechanical Transmission, Vol. 28 No. 4, pp. 67-69.
[10] Wang, Y. and Wang, Z. H. (2003), “Analysis of Complexity Lying in Modern Management System of Physical Distribution”, Journal of Systemic Dialectics, Vol. 11 No. 4, pp. 88-91.
[11] Willimas, L. R., Esper, T. L. and Ozment, J. (2002), “The electronic supply chain: its impact on the current and future structure of strategic alliances, partnerships and logistics leadership”, International Journal of Physical Distribution & Logistics Management, Vol. 32 No. 8, pp. 703-719.
[12] Yuan, X., Zou, P., Zhu, J. and Wu, D. (2015), “Development Trend, Problems and Countermeasures for Cold Chain Logistics Industry in China”, Journal of Agricultural Science and Technology, Vol. 17 No. 1, pp. 7-14.
[13] Zhang, C. and Ren, J. (2005), “New-supply Chain Strategy: Collaborative Supply Chain”, Journal of Northeastern University (social science), Vol. 7 No. 6, pp. 406-409.
[14] Zou, H. (2007), Supply chain collaborative management: theory and method, Peking University Press, Beijing.
[15] Sun, W, Li, J., Du, J., Zhu, S. and Yu, Y. (2016), “Adiabatic Compression Heating Characteristics of Selected Food Materials during High Pressure Processing”, Transactions of the Chinese Society for Agricultural Machinery, Vol. 47 No. 3, pp. 200-206.
[16] Yu, Y., Pan, F. and Su, G. (2015), “Application of ultra-high pressure on crop produces processing”, Transactions of the Chinese Society for Agricultural Machinery, Vol. 46 No. 10, pp. 247-256.
Cite This Article
  • APA Style

    Jun Chen, Dilin Yao, Hui Chen. (2017). Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages. International Journal of Business and Economics Research, 6(5), 139-144. https://doi.org/10.11648/j.ijber.20170605.18

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    ACS Style

    Jun Chen; Dilin Yao; Hui Chen. Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages. Int. J. Bus. Econ. Res. 2017, 6(5), 139-144. doi: 10.11648/j.ijber.20170605.18

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    AMA Style

    Jun Chen, Dilin Yao, Hui Chen. Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages. Int J Bus Econ Res. 2017;6(5):139-144. doi: 10.11648/j.ijber.20170605.18

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  • @article{10.11648/j.ijber.20170605.18,
      author = {Jun Chen and Dilin Yao and Hui Chen},
      title = {Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages},
      journal = {International Journal of Business and Economics Research},
      volume = {6},
      number = {5},
      pages = {139-144},
      doi = {10.11648/j.ijber.20170605.18},
      url = {https://doi.org/10.11648/j.ijber.20170605.18},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijber.20170605.18},
      abstract = {This research chooses food that has shelf life as the object. The authors research on the best decision and coordination mechanism of members in supply chain from the customer choice behavior between food with different freshness and taste. Case studies are employed to construct the model of supply chain collaboration. This research not only has an important theoretical value on promoting the development of applying Chinese management science to the area of food industry and its internationalization, but also has great practical significance on strengthening the survival and development capacity and comprehensive international competitiveness of Chinese food industry and improving the social welfare.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages
    AU  - Jun Chen
    AU  - Dilin Yao
    AU  - Hui Chen
    Y1  - 2017/12/06
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijber.20170605.18
    DO  - 10.11648/j.ijber.20170605.18
    T2  - International Journal of Business and Economics Research
    JF  - International Journal of Business and Economics Research
    JO  - International Journal of Business and Economics Research
    SP  - 139
    EP  - 144
    PB  - Science Publishing Group
    SN  - 2328-756X
    UR  - https://doi.org/10.11648/j.ijber.20170605.18
    AB  - This research chooses food that has shelf life as the object. The authors research on the best decision and coordination mechanism of members in supply chain from the customer choice behavior between food with different freshness and taste. Case studies are employed to construct the model of supply chain collaboration. This research not only has an important theoretical value on promoting the development of applying Chinese management science to the area of food industry and its internationalization, but also has great practical significance on strengthening the survival and development capacity and comprehensive international competitiveness of Chinese food industry and improving the social welfare.
    VL  - 6
    IS  - 5
    ER  - 

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Author Information
  • SHU-UTS SILC Business School, Shanghai University, Shanghai, China

  • School of Economics and Management, Shanghai Maritime University, Shanghai, China

  • Management School, Durham University, Durham, U.K

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