Third International Workshop on Food Supply Chain - WFSC Quality - - PowerPoint PPT Presentation

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

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

Closed-loop supply chain quality assessment at UniBO

Product/package selection and FSC configuration FSC configurati

• n

i-th International shipments monitoring Lab simulation Physical & environment al stresses Set-points (targets & expected KPI) +

• System

modification & adjustments Feedback NOT OK reference FSC best configuration (TO-BE) Feedback OK ADD NEW FSC configuration Loop 1 Loop 2 “continuouse improvements”

• new packaging and containment

solutions

• facility locations
• transportation modes
• demand allocation

Etc. “sensed value” system

• utput

Safety and quality evaluation On-field data collection Logistic Lab data warehosuing Logistic Lab Food science Lab Product/package and FSC adjustments:

• new packaging and containment

solutions

• facility locations
• transportation modes
• demand allocation

Etc. Shipment Simulation Real Shipment

Manzini and Accorsi, 2013

Closed-loop supply chain quality assessment at UniBO

The finest chocolate FSC & the quality assessment

Products and shipments selection

Gianduiotto Scorza Cremino A selection of:

• 2 national shipments
• September-October, 2013
• Transp.mode: the truck
• No control of temperature

Products and shipment Selection (2) – the first shipm.

A selection of:

• 2 national shipments
• Sptember-October, 2013
• Transp.mode: the truck
• No control of temperature

5 10 15 20 25 30

1,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0 10,0 Temperature [°C] Time [day of shipment]

Bologna-Messina

Products and shipment Selection (3) – the secon ship.

A selection of:

• 2 national shipments
• Sptember-October, 2013
• Transp.mode: the truck
• No control of temperature

Bologna-Trapani

5 7 9 11 13 15 17 19 21 23 1,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0

Temperature [°C] Time [day of shipment]

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

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%).

Obtained results Summary score “TASTE”

3 2 1 time-zero shipment 2 shipment 1 40 36 32 40 36 32 40 36 32 S CORZA GIANDU IOTTO CREMINO 40 36 32 64 58 43 32 21 Product Analysis Expert Sample

CREMI NO GI ANDUI OTTO SCORZA Product 1 2 3 Analysis 21 32 43 58 64 Expert shipment 1 shipment 2 time-zero Sample

I nteraction Plot for taste

Data Means

• Cremino & Scorza

vary from A2 to A3

• Scorza improves vs

Cremino gets worst from A2 to A3

Obtained results Summary score “SMELL”

• Cremino &

Gianduiotto reduce quality due to time passing

• No effects on

Scorza due to time

• 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 time-

zero samples.

Obtained results The Total Score (1)

SCORZA GIANDUIOTTO CREMINO 85 80 75 70 3 2 1 t ime-zero shipment 2 shipment 1 85 80 75 70 Product

Mean

Analysis Sample

Main Effects Plot for total score%

Data Means

Time-zero sample performs better

Obtained results The Total Score (2)

• Gianduiotto does not

change its level of global quality when time is passing

• Scorza improves the

global quality after 6 months

• Cremino looses quality

88 80 72 time-zero shipment 2 shipment 1 3 2 1 88 80 72 SCORZA GI ANDUIO TTO CREMI NO 88 80 72 Pr oduct A nalysis Sample

CREMINO GIANDUIOTTO SCORZA Product 1 2 3 Analysis shipment 1 shipment 2 time-zero Sample

I nteraction Plot for total score%

Data Means

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…

Conclusions and further research

• Multiple-stress
• analysis. What

happens when RH is varying? (e.g. ship. To Japan by air Cargo or by maritime transpor container)

• What happens in an

int.shipment? (i.e. in a long journey)

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 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%).

Would you try?

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

Riccardo Manzini

Department of Industrial Engineering riccardo.manzini@unibo.it

• Tel. +39 051 2093406

www.unibo.it