评估加纳的巧克力零售和使用冷却设备的意愿
Vincent Abe-Inge1, James Arabe1, Jacob K Agbenorhevi1
1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Heliyon
|September 17, 2024
概括
巧克力零售商因高温而面临重大挑战,导致产品损坏和客户拒绝. 大多数零售商都希望并愿意使用冷却设备来保持巧克力质量和业务可行性.
科学领域:
- 食品科学 食品科学 食品科学
- 供应链管理 供应链管理
- 零售业务 零售业务 零售业务
背景情况:
- 保持巧克力质量需要冷温度 (≤20°C) 的储存和处理.
- 零售环境通常会使巧克力暴露在有害的高温下.
- 巧克力质量问题导致客户拒绝,并给零售商带来商业挑战.
研究的目的:
- 评估库马西和阿克拉现有的巧克力零售条件.
- 为了确定巧克力零售商面临的挑战.
- 为了确定零售商是否愿意采用用于巧克力保存的冷却设备.
主要方法:
- 在228个巧克力零售商中使用问卷调查.
- 收集有关零售条件,挑战和对冷却设备的看法的数据.
- 使用SPSS版本26进行统计分析.
主要成果:
- 76.2%的零售商报告了业务挑战,其中软化 (78.1%) 是最普遍的.
- 高温导致化,石油泄漏和脂肪花,导致产品被拒绝 (76.8%).
- 81.1%的零售商认为冷却设备是必要的,并表示愿意使用.
结论:
- 目前的自动售货条件不适合保持巧克力货架稳定性.
- 具有冷却系统的创新自动售货设备是一个潜在的干预措施.
- 解决与温度相关的挑战可以改善巧克力质量和零售商业务成果.
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Start by practicing proper hand hygiene to prevent the spread of microorganisms.
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Gently slide the probe cover until a click is heard. This simple action prevents cross-contamination and ensures the correct placement of the probe cover.
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