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 – A LMA M ATER S TUDIORUM B OLOGNA U NIVERSITY Italy (*) Department of Industrial and Management Engineering (DTG), P ADOVA U NIVERSITY 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 Loop 2 “continuouse improvements” -new packaging and containment solutions -facility locations -transportation modes -demand allocation Set-points Etc. (targets & expected KPI) ADD NEW FSC configuration On-field data Logistic Lab Logistic Lab Food science Lab collection data warehosuing reference Product/package selection and + FSC “sensed Feedback OK International Physical & Safety and FSC best FSC configurati Lab value” shipments environment quality configuration configuration on simulation system monitoring al stresses evaluation (TO-BE) - i- th output System modification & Feedback NOT OK adjustments Manzini Product/package and FSC adjustments: and Accorsi, 2013 - new packaging and containment Loop 1 solutions -facility locations -transportation modes -demand allocation Etc. Real Shipment Shipment Simulation
Closed-loop supply chain quality assessment at UniBO
The finest chocolate FSC & the quality assessment
Products and shipments selection Cremino Gianduiotto Scorza 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: 30 • 2 national shipments • Sptember-October, 2013 25 • Transp.mode: the truck • No control of temperature Temperature [°C] 20 15 10 5 1,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0 10,0 Time [day of shipment] Bologna-Messina
Products and shipment Selection (3) – the secon ship. A selection of: 23 • 2 national shipments • Sptember-October, 2013 21 • Transp.mode: the truck 19 • No control of temperature 17 Temperature [°C] 15 13 11 9 7 5 1,0 2,0 3,0 4,0 5,0 6,0 7,0 8,0 9,0 Time [day of shipment] Bologna-Trapani
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” I nteraction Plot for taste • Cremino & Scorza Data Means vary from A2 to A3 shipment 1 shipment 2 time-zero • Scorza improves vs 1 2 3 Cremino gets worst Product 40 CREMI NO from A2 to A3 GI ANDUI OTTO Product 36 SCORZA 32 Analysis 40 1 2 Analysis 36 3 32 Expert 40 21 32 Expert 36 43 58 32 64 40 Sample 36 Sample shipment 1 shipment 2 time-zero 32 CREMINO IOTTO CORZA 21 32 43 58 64 S GIANDU
Obtained results Summary score “SMELL” • Cremino & Gianduiotto reduce quality due to time passing • No effects on Scorza due to time
Obtained results The Total Score (1) • 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. Main Effects Plot for total score% Data Means Product Analysis 85 80 75 Time-zero sample performs better 70 Mean CREMINO GIANDUIOTTO SCORZA 1 2 3 Sample 85 80 75 70 shipment 1 shipment 2 t ime-zero
Obtained results The Total Score (2) • Gianduiotto does not change its level of global I nteraction Plot for total score% quality when time is Data Means passing 1 2 3 88 • Scorza improves the Product CREMINO 80 global quality after 6 GIANDUIOTTO Pr oduct SCORZA 72 months 88 Analysis • Cremino looses quality 1 80 2 A nalysis 3 72 88 Sample shipment 1 80 shipment 2 Sample time-zero 72 CREMI NO GI ANDUIO TTO shipment 1 shipment 2 time-zero SCORZA
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 • What happens in an int.shipment? (i.e. in a long journey) • Multiple-stress analysis. What happens when RH is varying? (e.g. ship. To Japan by air Cargo or by maritime transpor container)
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, Would you try? 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%).
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
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