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當今社會生活水準不斷提升，民眾對於吃下肚的食材要求，從量的滿足，轉為質的追求，尤其是關注衛生、健康、安全等因素。由此，大眾對於採買生鮮食材的直覺想法為親自上街挑選，經由眼看、鼻嗅、嘴嚐、手觸與食材近距離接觸，除去心理上的疑慮以及對生理上的安心。然而，近年來，網路代購消費模式迅速崛起，並以具有標準化製程的一般商品為主要代買項目，但隨著新加坡代購公司—Honestbee的成立，使非加工的生鮮食材也加入代購的行列。其主打使用者不須花太多時間成本來買菜，亦即不必親自出門，僅須透過滑動電子載具螢幕瀏覽生鮮食材圖片與下單預訂，此時生鮮代購員將至指定商店替使用者選購實體商品，並且快送至家中。而這一新興消費模式的出現，將習見的親臨實體市場購買轉變為代購員代理完成買菜大事，此打破民眾對採買生鮮食材需要親自挑選的想像。 據此，本研究試圖釐清消費者在無法親自接觸欲買商品時，會如何與Honestbee代購業者建立信任關係，並願意將手中的生鮮選購權交付於陌生的代購人員？而這一新興的採買模式與親自前往市場選購方式之間有著什麼樣的異同？對此，藉由深入訪談8位使用過Honestbee代購服務以及具有親臨實體市場（傳統菜市場、超級市場）購買生鮮食材經驗之消費者，並利用半結構式訪談題項掌握個別受訪者對於兩種採購方式的消費動機與體驗，再進一步探詢兩種消費過程中信任關係的建立與維持。由此，本研究發現，雖然受訪者對於兩種購買生鮮食材的動機以及獲得的消費體驗與感受皆有所不同，但產生於兩種消費過程中的信任關係則是具有相互交集的景象，並非獨立各自存在，其是呈現一種多向度的信任關係。因此，生鮮代購業者會建立與實體市場購物相同的信任要素，進而讓消費者能夠安心使用代購服務來獲取生鮮食材。 / In modern society, the living standard is improving. Quality is more important than quantity for the food requirements, especially the food safety. In Taiwan, even though supermarkets are everywhere, where chickens are deboned and packed, and food is certified; many housewives are still keen to visit the traditional markets to buy unprocessed chicken, or fresh vegetables which are shipped directly from the farms. With the rising of the company “Honestbee” in recent times, people don’t need to spend so much time visiting the traditional markets and supermarkets. Instead of going out, they can just buy various kinds of fresh food at home. This brand new consumption pattern has brought large change for the consumers. In this research, the trust relationships between the surrogate shopper and consumers have been discussed. Moreover, we also explored the differences between surrogate shopper and markets from the interviews of eight consumers who had experiences for using the services of “Honestbee”. In conclusion, we could find that whether surrogate shopper or markets, they have the same trust mechanism for the consumers, and make them feel at ease to buy fresh food.

Dissertação(mestrado)-Universidade Federal do Rio Grande, Programa de Pós-Graduação em Aqüicultura, Instituto de Oceanografia, 2010. / Submitted by Cristiane Silva (cristiane_gomides@hotmail.com) on 2012-08-10T16:06:33Z No. of bitstreams: 1 dissertao de mestrado miguel arevalo verso final 17 dez.pdf: 420839 bytes, checksum: 64ff3d268feb1d323ccab7c0a2ffa80c (MD5) / Approved for entry into archive by Bruna Vieira(bruninha_vieira@ibest.com.br) on 2012-08-21T17:39:24Z (GMT) No. of bitstreams: 1 dissertao de mestrado miguel arevalo verso final 17 dez.pdf: 420839 bytes, checksum: 64ff3d268feb1d323ccab7c0a2ffa80c (MD5) / Made available in DSpace on 2012-08-21T17:39:24Z (GMT). No. of bitstreams: 1 dissertao de mestrado miguel arevalo verso final 17 dez.pdf: 420839 bytes, checksum: 64ff3d268feb1d323ccab7c0a2ffa80c (MD5) Previous issue date: 2010 / O camarão-rosa Farfantepenaeus duorarum é um importante recurso pesqueiro que apresenta distribuição no Oceano Atlântico desde o estado de Maryland nos EUA até a Bahia de Ascensión, no estado de Quintana Roo no México. O objetivo do presente trabalho foi avaliar a qualidade reprodutiva e nutricional de machos mediante a contagem e caracterização de células espermáticas originados de camarões mantidos em sistemas convencionais com água clara e sistema de bioflocos. O experimento foi desenvolvido em uma fase de terminação (60 dias), pré-maturação (30 dias) e de desempenho reprodutivo (45 dias). Os machos foram submetidos a três tratamentos: BF+P bioflocos com ração comercial 35 % PB ; BF+PF biofloco com alimento fresco e ração e CR+PF água clara com alimento fresco e ração. Na fase de desempenho reprodutivo os camarões de todos os tratamentos seguiram para a sala de maturação onde foram alimentados com alimento fresco. Os parâmetros de qualidade de água durante as três fases do experimento não mostraram diferença significativa entre tratamentos (P>0,05) e estiveram nos níveis adequados para o cultivo de camarões. Durante a fase de desempenho reprodutivo, não foram encontradas diferenças significativas (P>0,05) no número de células espermáticas totais entre tratamentos, sendo que o tratamento CR+PF apresentou 8,9±5,83 x106 células e os tratamentos BF+P e BF+PF apresentaram 12,35±10,2 e 12,96±5,2 x106 células respectivamente, com uma percentagem maior que 96% em todos os tratamentos, após um período de 45 dias de desempenho reprodutivo. Não houve diferença significativa (P>0,05) nos dados de Índice Gonodosomático, entre tratamentos, na monstragem inicial nem na amostragem final. Os dados de metabólitos na gônada dos machos não apresentaram diferença significativa (P>0,05) entre tratamentos. Os dados de Triglicerídeos e Colesterol na gônada não apresentaram diferença significativa. Já os dados de proteínas totais no tratamento CR+RF foram diferentes estatisticamente dos tratamentos BF+R e BF+RF. O Tratamento BF+P demonstrou ser uma opção para preparar machos reprodutores de F. duorarum. / The pink shrimp Farfantepenaeus duorarum it is an important fishery resource in Mexican Gulf. Its distribution in the Atlantic Ocean ranges from Maryland state (USA) to the Bay of Ascencion in the Quintana Roo state (Mexico). The objective of this study was to evaluate the reproductive and nutritional quality of males by counting and characterization of sperm cells originating from clear water and biofloc water system. The experiment was conducted in a final period (60 days), pre-maturity (30 days) and reproductive performance (45 days). The males were assigned to tree treatments: BF+P, Bioflocs with commercial feed 35%CP ; BF+PF biofloc with fresh food and commercial feed and CR+PF clear water with fresh food and commercial feed. The water quality parameters during the three phases of the experiment showed no significant differences among treatments (P> 0.05) and were at the levels appropriate for shrimp farming. During the reproductive performance, there were no significant differences (P> 0.05) in the total number of sperm cells between treatments. The CR+FP treatment showed 8.9 ± 5.83 x106 cells and treatments BF+P and BF+PF showed 12.35±12.96 and 10.2±5.2 x106 cells respectively, with a greater percentage to 96% in all treatments even after a period of 45 days of reproductive performance. There was no significant difference (P> 0.05) in the Gonodosomatic Index between treatments in initial sample and final sample. Data of metabolites of male gonad showed no significant difference (P>0.05) between treatments. Levels of Triglycerides and Cholesterol in the gonad showed no difference, since the data of total protein treatment CR+PF was statistically different (P< 0.05) treatments BF+R and BF+R F. The BF+P treatment demonstrated in this work is an option for preparing F. duorarum males.

Inefficient road transportation causes unnecessary costs and polluting emissions. This problem is even more severe in refrigerated transportation, in which temperature control is used to guarantee the quality of the products. Organizing logistics cooperatively can help decrease both the environmental and the economic impacts. In Joint Route Planning (JRP) cooperation, suppliers and customers jointly optimize routing decisions so that cost and emissions are minimized. Vendor Managed Inventory (VMI) cooperation extends JRP cooperation by optimizing routing and inventory planning decisions simultaneously. However, in addition to their economic advantages, VMI and JRP may also yield environmental benefits. To test this assertion, we perform a case study on cooperation between a number of supermarket chains in the Netherlands. The data of this case study are analyzed to quantify both the economic and environmental benefits of implementing cooperation via JRP and VMI, using vehicle routing and an inventory routing models. We found that JRP cooperation can substantially reduce cost and emissions compared with uncooperative routing. In addition, VMI cooperation can further reduce cost and emissions, but minimizing cost and minimizing emissions no longer result in the same solution and there is a trade-off to be made.

Made available in DSpace on 2016-08-17T18:39:51Z (GMT). No. of bitstreams: 1 6095.pdf: 2718900 bytes, checksum: c4d734a7b2927b9a3c31ecfb042e26bd (MD5) Previous issue date: 2014-04-16 / Many efforts have been dedicated in the searching of natural compounds which are suitable to be applied in food conservation. Among them, the chitosan has presented promising results concerning the antimicrobial activity, structural preservation and delay of fruits senescence. However, the chitosan, as found commercially, is soluble only in acidic medium solutions what is considered a hindrance for fully applications as food conservative. In this sense, chitosan derivations which are able to be solubilized in neutral pH have been developed. The N,N,N Trimethylchitosan (TMC) is one of them, characterized as a hydrosoluble derivative of chitosan, which has been considered as an efficient antimicrobial agent with positive action as fresh food conservative. The aim of the present was the evaluation of the antimicrobial activity of the TMC against Gram-positive and Gram-negative bacteria and filament fungi. The TMC antimicrobial activity was assessed by comparing with the Commercial Chitosan (CC), by means of the determination of the Minimum Inhibitory Concentration (MIC), following the Clinical and Laboratory Standards Institute (CLSI) according to M7-A6 (NCCLS, 2003) and M38-A (NCCLS, 2002) standards, both recognized by the Agência Nacional de Vigilância Sanitária (ANVISA). Additionally, the TMC and CC antifungal activity was carried out by recoding the visual fungi growth and estimated from the percentage of infected samples by the fungy on cut faces of grape-tomatoes (Solanum lycopersicum variety cerasiforme), in coated and non-coated conditions, along seven days of incubation. The results concerning antibacterial activity points to a greater action of the TMC when comparing to some analysis performed on CC coating against four of the six strains analyzed: Enterococcus faecalis, Staphylococcus aureus, Escherichia coli and Salmonella enterica. Nevetheless the CC antifungal activity was considerable superior to that observed to TMC for three different fungi tested: Penicillium sp., Aspergillus flavus standard and Aspergillus flavus wild. However, both polymers showed high antibacterial and antifungal activity and are therefore considered as natural agents with relevant antimicrobial potential for the fresh food conservation. / Muitos têm sido os esforços pela procura de substâncias naturais que possam ser aplicadas à conservação de alimentos. Dentre as substâncias em estudo, a quitosana tem apresentado resultados promissores tanto com relação à atividade antimicrobiana quanto na manutenção estrutural de alimentos e redução da senescência em frutos. No entanto, a quitosana, em sua forma comercial, é solúvel apenas em soluções ácidas diluídas, o que dificulta sua plena utilização como conservante alimentício. Dessa forma, derivados de quitosana que apresentem capacidade de solubilização em pH neutro têm sido desenvolvidos. Dentre esses derivados a N,N,N-trimetilquitosana (TMQ), um polímero hidrossolúvel derivado da quitosana, tem sido avaliado como promissor agente antimicrobiano e conservador de alimentos frescos. Assim, o presente projeto teve como objetivo avaliar a atividade antimicrobiana da N,N,N-trimetilquitosana sobre o crescimento de bactérias Gram-positivas e Gram-negativas e de fungos filamentosos. A atividade antimicrobiana da TMQ foi avaliada mediante comparação com a Quitosana Comercial (QC) pela determinação das Concentrações Inibitórias Mínimas (CIM) a partir de testes padronizados pela Clinical and Laboratory Standards Institute (CLSI), segundo suas normas M7-A6 (NCCLS, 2003) e M38-A (NCCLS, 2002), ambas reconhecidas pela Agência Nacional de Vigilância Sanitária (ANVISA). Além disso, a avaliação da atividade antifúngica das substâncias foi realizada mediante leitura visual e estimada a partir do percentual de amostras infectadas pelos fungos sobre fatias de tomatecereja (Solanum lycopersicum variedade cerasiforme) revestidas e não revestidas, ao longo de sete dias de incubação. Os resultados indicaram uma maior atividade antibacteriana da TMQ em relação à QC para quatro das seis cepas bacterianas analisadas: Enterococcus faecalis, Staphylococcus aureus, Escherichia coli e Salmonella enterica. No entanto, a atividade antifúngica da QC superou a da TMQ para os três fungos testados: Penicillium sp., Aspergillus flavus padrão e Aspergillus flavus selvagem. Entretanto, ambos os polímeros avaliados apresentaram atividade antibacteriana e antifúngica satisfatória sendo, portanto, considerados como agentes naturais com potencial antimicrobiano relevante para a conservação de alimentos frescos.

Nowadays, wireless sensor network (WSN) is becoming popular in various fields of different industries along with the rapid development of hardware and software. Whereas more and more WSN applications come into use has make it difficult for consumers especially those who do not have professional knowledge to use. So it is urgently necessary and significant to offer services which do not need professional knowledge to satisfy consumers’ requirements from the users’ point of view. Therefore, service oriented architecture (SOA) is introduced as a method to do our research from the users’ point of view. After asimple overall introduction of WSN which include the system architecture, hardware, software and supported technologies, we pay our emphasis on the power consumption modeling for WSN and get some formulations following the operation cycle. Last but not least, SOA method is analyzed and some SOA based WSN applications are introduced as examples to further understand of SOA based WSN for readers.

El presente trabajo de investigación tiene como principal objetivo poder presentar al mercado de alimentos frescos, un ecommerce de frutas y verduras, donde nuestra promesa de marca es enfocado a bajos costos. El Caserito, es un facilitador de domicilio y ventas online de frutas y verduras Brinda practicidad, calidad y seguridad. Más aún hoy en día donde la seguridad en la salud y sanidad es vital al momento de realizar compras. Asimismo, con la ayuda de proveedores mayoristas se podrá transmitir nuestra propuesta de valor que va dirigida en brindar servicio personalizado, calidad, variedad y sobretodo en la seguridad de nuestros clientes Dicho trabajo de investigación cuenta con tres capítulos fundamentales, estos explicados a continuación: Capítulo I Fundamentos Iniciales, en donde se presentará a los integrantes conformados para realizar el presente trabajo de investigación al igual la presentación del concepto de idea de negocio. Capítulo II Validación del Modelo de Negocio, en dicha sección se analizará y evaluará los resultados obtenidos por parte de los clientes potenciales, donde serán evaluados en relación a nuestra propuesta de negocio. Además, se desarrollará las intenciones de compra que se establecieron durante 5 semanas y su respectiva proyecciones de ventas para 3 años. Capítulo III Desarrollo del Plan del Negocio, en este último capítulo se analizará lo que es el plan estratégico del negocio, es decir, distribución y ventas, asimismo, como el plan operacional, de recursos humanos, marketing, responsabilidad social empresarial, financiero y financiamiento que se llevará a cabo en dicho proyecto. / The main objective of this research work is to be able to present to the fresh food market, an ecommerce of fruits and vegetables, where our brand promise is focused on low costs. El Caserito, is a facilitator of domicile and online sales of fruits and vegetables, which provides practicality, quality and safety. Even more so today where health and sanitary safety is an important factor when making purchases. Likewise, with the help of wholesale suppliers, you will be able to transmit our value proposition that is aimed at providing personalized service, focused on quality, variety and above all on the safety of our customers. This research work has three fundamental chapters, these explained below: Chapter I Initial Fundamentals, where the members formed to carry out this research work will be presented as well as the presentation of the business idea concept. Chapter II Validation of the Business Model, in this section the results obtained by potential clients will be analyzed and evaluated, where they will be evaluated in relation to our business proposal. In addition, the purchase intentions that were established for 5 weeks and their respective sales projections for 3 years will be developed. Chapter III Development of the Business Plan, this last chapter will analyze what is the strategic business plan, that is, distribution and sales, as well as the operational plan, human resources, marketing, corporate social responsibility, financial and financing that will be carried out in said project. / Trabajo de investigación

Title: Perishable Inventory Management Solutions and Challenges of Kosovo FFRs. Avoiding Product Expiration at Retails ShelvesPurpose: In this thesis perishable inventory management solutions and challenges at Kosovo FFRs have been studied and identified. Hence, after identifying PIM solutions and challenges the research suggests ideas that will contribute to avoid the expiration of perishable products if selling them takes more time than their actual shelf life. This contributes to minimizing food waste in food supply chains and fresh food retailers. Methodology: Thesis consist of qualitative methods where multiple case studies in cooperation with Kosovo FFRs have been performed. Data collection methods included semi structured interviews, site visits and some financial data accessed from annual and government reports. Theory: Theoretical chapter has been developed from preexisting theory on perishable inventory management. Five phases of fresh food retailing inventory management have been developed and used as the basis for practical research. Moreover, part two of the theoretical chapter talks about the perishable inventory management challenges and is the basis for the second research question. Findings: The findings have shown that Kosovo FFRs use a mixture of PIM solutions with a focus on shelf life and replenishment solutions. The study also revealed that Kosovo FFRs are outdated regarding to product identification and software solutions, however, manage to perform somehow satisfactorily. Consequently, because of the lack of contemporary identification technologies Kosovo FFRs PIM challenges where found to be related to data accuracy and real time data access.

Neste trabalho é apresentado um sistema automatizado para armazenamento e conservação de alimentos vegetais frescos baseado em instrumentação eletroeletrônica e software de controle desenvolvido em LabView. Para a conservação, os produtos (já embalados) são armazenados imersos em uma solução aquosa preparada com água e um anticongelante como o etileno glicol (2%). Esta metodologia de armazenamento permite aumentar o tempo de prateleira através da redução da temperatura, sem o perigo de congelar os produtos armazenados. Os resultados mostram que a metodologia permite armazenar produtos frescos com segurança a apenas 0,4ºC acima do ponto de congelamento, enquanto que em câmaras convencionais esses devem ser armazenados a, pelo menos, 2,0ºC acima do ponto de congelamento. Essas condições proporcionam ao sistema de hidroconservação maior imunidade a perturbações de carga térmica e abertura de porta e velocidade adequada para um rápido resfriamento de produtos frescos. / This work presents an automated system for fresh vegetable food conservation based on electronic instrumentation, a storage chamber, and software for system control, whose procedures were developed in LabView. For conservation the fresh packaged products are stored into a controlled temperature liquid volume (55.3 liters), i.e., an aqueous solution prepared with water and ethylene glycol (2%). This conservation methodology allows to increase shelf time of fresh vegetables by means of reducing the storage temperature range to a safe operating condition without freezing the products. Results have shown the suitability of the developed system, which enables to store fresh products with safety and preserving quality as close as 0.4°C of the freezing point. In a conventional chamber fresh products must be stored considering at least a safety range of 2.0°C, which is much farther from the freezing point. Therefore, these conditions give to the hydro-conservation system large immunity regarding thermal load perturbation as well during door operation and adequate speed for fast cooling processes for fresh products.

Neste trabalho é apresentado um sistema automatizado para armazenamento e conservação de alimentos vegetais frescos baseado em instrumentação eletroeletrônica e software de controle desenvolvido em LabView. Para a conservação, os produtos (já embalados) são armazenados imersos em uma solução aquosa preparada com água e um anticongelante como o etileno glicol (2%). Esta metodologia de armazenamento permite aumentar o tempo de prateleira através da redução da temperatura, sem o perigo de congelar os produtos armazenados. Os resultados mostram que a metodologia permite armazenar produtos frescos com segurança a apenas 0,4ºC acima do ponto de congelamento, enquanto que em câmaras convencionais esses devem ser armazenados a, pelo menos, 2,0ºC acima do ponto de congelamento. Essas condições proporcionam ao sistema de hidroconservação maior imunidade a perturbações de carga térmica e abertura de porta e velocidade adequada para um rápido resfriamento de produtos frescos. / This work presents an automated system for fresh vegetable food conservation based on electronic instrumentation, a storage chamber, and software for system control, whose procedures were developed in LabView. For conservation the fresh packaged products are stored into a controlled temperature liquid volume (55.3 liters), i.e., an aqueous solution prepared with water and ethylene glycol (2%). This conservation methodology allows to increase shelf time of fresh vegetables by means of reducing the storage temperature range to a safe operating condition without freezing the products. Results have shown the suitability of the developed system, which enables to store fresh products with safety and preserving quality as close as 0.4°C of the freezing point. In a conventional chamber fresh products must be stored considering at least a safety range of 2.0°C, which is much farther from the freezing point. Therefore, these conditions give to the hydro-conservation system large immunity regarding thermal load perturbation as well during door operation and adequate speed for fast cooling processes for fresh products.