考虑保质期约束的生鲜品的协同生产与配送研究

发布时间：2018-04-27 03:09

  本文选题：生鲜品 + 生产配送　； 参考：《重庆师范大学学报(自然科学版)》2017年06期

【摘要】：【目的】考虑到生鲜品易变质的特点,为了减少产品腐坏,降低生鲜厂商供应过程的各类成本,提出了一个随机需求下多时段、多产品的生鲜品协同生产与配送问题。【方法】引入了逻辑斯蒂方程来表示保质期和变质成本的关系,将产品新鲜度的因素加入到目标函数中,建立生鲜品协同生产与配送过程的模型,并用数值例子进行验证,最后将协同优化与单独优化得到的最小总成本做仿真对比分析。【结果】所建模型可以在满足顾客对生鲜品需求的前提下有效地减少保质期的损耗,降低变质成本,得到整个过程的最低总成本。【结论】考虑生鲜品保质期约束的模型对生鲜厂商的实际供应过程有一定的指导意义,且通过仿真对比分析证明了提出的协同优化效果更好,问题模型越复杂,协同生产与配送优化的效果越明显。
[Abstract]:[objective] in order to reduce product decay and reduce all kinds of cost in the supply process of fresh products, a multi-period of time under random demand was put forward, considering the characteristic that fresh products are easy to deteriorate. The problem of collaborative production and distribution of fresh products with multiple products. [methods] the logical Stey equation is introduced to express the relationship between the shelf life and the cost of deterioration, and the factor of freshness of the product is added to the objective function. The model of collaborative production and distribution of fresh products is established and verified by numerical examples. Finally, the minimum total cost of collaborative optimization is compared with that of individual optimization. [results] the model can effectively reduce the loss of shelf life and the cost of deterioration on the premise of satisfying the customers' demand for fresh products. The minimum total cost of the whole process is obtained. [conclusion] the model considering the shelf life constraints of fresh products has certain guiding significance for the actual supply process of fresh food manufacturers, and the simulation results show that the proposed collaborative optimization is more effective. The more complex the problem model, the more obvious the effect of collaborative production and distribution optimization.
【作者单位】： 上海海事大学物流研究中心;
【基金】：国家社会科学基金(No.15BGL084) 上海市科委科研计划项目(No.14DZ2280200) 上海市哲学社会规划课题资助(No.2014BGL018)
【分类号】：F252;F407.82
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本文编号：1808902