本文選題：生鮮品 + 生產配送�。� 參考：《重慶師范大學學報(自然科學版)》2017年06期

【摘要】：【目的】考慮到生鮮品易變質的特點,為了減少產品腐壞,降低生鮮廠商供應過程的各類成本,提出了一個隨機需求下多時段、多產品的生鮮品協(xié)同生產與配送問題�！痉椒ā恳肓诉壿嬎沟俜匠虂肀硎颈Ｙ|期和變質成本的關系,將產品新鮮度的因素加入到目標函數(shù)中,建立生鮮品協(xié)同生產與配送過程的模型,并用數(shù)值例子進行驗證,最后將協(xié)同優(yōu)化與單獨優(yōu)化得到的最小總成本做仿真對比分析�！窘Y果】所建模型可以在滿足顧客對生鮮品需求的前提下有效地減少保質期的損耗,降低變質成本,得到整個過程的最低總成本。【結論】考慮生鮮品保質期約束的模型對生鮮廠商的實際供應過程有一定的指導意義,且通過仿真對比分析證明了提出的協(xié)同優(yōu)化效果更好,問題模型越復雜,協(xié)同生產與配送優(yōu)化的效果越明顯。
[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.
【作者單位】： 上海海事大學物流研究中心;
【基金】：國家社會科學基金(No.15BGL084) 上海市科委科研計劃項目(No.14DZ2280200) 上海市哲學社會規(guī)劃課題資助(No.2014BGL018)
【分類號】：F252;F407.82
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本文編號：1808902