Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages

Jun Chen; Dilin Yao; Hui Chen

doi:doi:10.11648/j.ijber.20170605.18

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Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages

Jun Chen, Dilin Yao, Hui Chen

Published in International Journal of Business and Economics Research (Volume 6, Issue 5)

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.

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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

Jun Chen

SHU-UTS SILC Business School, Shanghai University, Shanghai, China
Dilin Yao

School of Economics and Management, Shanghai Maritime University, Shanghai, China
Hui Chen

Management School, Durham University, Durham, U.K

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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

Copy | Download

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}
}

Copy | Download

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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