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43 articles for “supply chain process”
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Sustainable Manufacturing: The Role of Additive Technologies in Waste Reduction
Abstract: Additive manufacturing (AM) is transforming modern manufacturing by significantly reducing material waste while enabling highly efficient production processes. Unlike conventional subtractive manufacturing methods—such as cutting, drilling, and milling—which remove excess material and generate large volumes of scrap, AM constructs objects layer by layer, depositing material only where required. This precise material placement minimizes waste generation and supports resource-efficient production, making AM a critical technology for sustainable industrial development. Beyond waste …
Published in Journal of Materials & Metallurgical Engineering · Vol. 16, Issue 1, 2026 · pp. 62–70 Read article
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Convolutional Neural Network Based Ripeness Detection of Fruits
Abstract: The accurate and efficient assessment of fruit ripeness plays a crucial role in ensuring the quality of fruits and optimizing supply chain management. This paper presents a novel approach for the automated detection of apple and banana ripeness using Convolutional Neural Networks (CNNs). The suggested method supports the capability of CNNs to learn hierarchical features from images, variations in color and shape associated with different ripeness stages. The online dataset …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 2, 2024 · pp. 30–36 Read article
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Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article