基于冷链物联网时间-温度的冷鲜肉供应链优化研究

谢如鹤; 孟祥超; 邹毅峰; 刘广海; 廖晶; 瑭杰

doi:10.12465/j.issn.0253-4339.2025.03.123

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基于冷链物联网时间-温度的冷鲜肉供应链优化研究

更新时间：2025-05-30

- 基于冷链物联网时间-温度的冷鲜肉供应链优化研究
- Optimizing the Chilled Meat Supply Chain Based on Time and Temperature in Cold Chain Internet of Things
- 制冷学报 2025年46卷第3期页码：123-129
- 作者机构：
  
  1.广州大学管理学院　广州　 510006
  2.广州番禺职业技术学院现代物流学院　广州　 511483
- 作者简介：
  
  邹毅峰，男，博士，副教授，广州大学管理学院，13924225470，E-mail：zouyifen@gzhu.edu.cn。研究方向：运输管理、冷链物流。
- 基金信息：
- DOI：10.12465/j.issn.0253-4339.2025.03.123
  中图分类号： TB61⁺1;U295
- 收稿日期：2024-08-26，
  
  修回日期：2024-10-21，
  
  录用日期：2024-11-04，
  
  纸质出版日期：2025-06-16
- 稿件说明：
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谢如鹤, 孟祥超, 邹毅峰, 等. 基于冷链物联网时间-温度的冷鲜肉供应链优化研究[J]. 制冷学报, 2025,46(3):123-129.

Xie Ruhe, Meng Xiangchao, Zou Yifeng, et al. Optimizing the Chilled Meat Supply Chain Based on Time and Temperature in Cold Chain Internet of Things[J]. Journal of refrigeration, 2025, 46(3): 123-129.
谢如鹤, 孟祥超, 邹毅峰, 等. 基于冷链物联网时间-温度的冷鲜肉供应链优化研究[J]. 制冷学报, 2025,46(3):123-129. DOI： 10.12465/j.issn.0253-4339.2025.03.123.

Xie Ruhe, Meng Xiangchao, Zou Yifeng, et al. Optimizing the Chilled Meat Supply Chain Based on Time and Temperature in Cold Chain Internet of Things[J]. Journal of refrigeration, 2025, 46(3): 123-129. DOI： 10.12465/j.issn.0253-4339.2025.03.123.

摘要

随着冷链物联网技术的发展，实时温度监控和数据共享已成为提升冷鲜肉供应链管理效率的重要手段。通过提出一种基于冷链物联网的时间-温度协调优化策略来提升冷鲜肉供应链的运营效率。基于预测微生物学和系统可靠性理论，研究了时间和温度对冷鲜肉品质变化的影响，构建了冷鲜肉的品质变化模型和冷鲜肉供应链的能耗模型，并以冷鲜鸡供应链为案例进行分析。研究表明：冷鲜肉供应链中存在一个最佳的新鲜度水平，能够使供应链效益达到最大化；当某一环节的新鲜度偏离该最佳新鲜度水平，可通过后续环节调整时间和温度，实现供应链效益的最大化。

Abstract

With the development of cold chain Internet of Things (IoT) technology

real-time temperature monitoring and data sharing have become important means to improve the efficiency of chilled meat supply chain management. In this paper

a strategy for optimizing time and temperature coordination based on the cold chain IoT was proposed to improve the operational efficiency of the chilled meat supply chain. Based on predictive microbiology and system reliability theory

this study investigated the effects of time and temperature on the quality of chilled meat. A quality-change model for chilled meat and an energy consumption model for the chilled meat supply chain were developed. To illustrate this approach

a case study of a chilled chicken supply chain was conducted. The findings revealed that there is an optimal level of freshness in the chilled meat supply chain that maximizes the benefits of the supply chain. If the freshness level in one stage deviates from this optimal value

subsequent stages can adjust the time and temperature to achieve maximum supply chain efficiency.

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references

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基于冷链物联网时间-温度的冷鲜肉供应链优化研究

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