A Fuzzy Bayesian Network Model for Quality Control in O2O e-Commerce

  • Hao Zhang
  • Huixia Feng
  • Yan Cui
  • Yuting Wang

Abstract

With the popularization of the online to offline (O2O) e-commerce on fresh food products, how to control the quality is becoming increasingly important. To adequately address this problem, this paper presents a fuzzy Bayesian network model for effectively controlling the quality in O2O ecommerce. Reasoning about uncertain events and incomplete data through an intelligent simulation with Bayesian networks provides a convenient and fast method of evaluation and analysis for e-commerce platforms to quickly select fresh food suppliers. Such a model is capable of appropriately modelling the uncertainty inherent in the fresh food product distribution process. It focuses on the identification of the critical factors that affect the food product quality along the supply chain. This leads to the development of a complete selection and evaluation system for the quality in O2O e-commerce. A simulation study is conducted that shows the proposed model is applicable for effectively controlling the quality in O2O e-commerce. Ultimately, the unloading level, warehouse inspection and warehouse monitoring are determined as the entry points for quality control, with corresponding degrees of influence of 44%, 37%, and 34%. The main points to protect the quality of food are introduced, which provides a theoretical basis for solving fresh food safety problems for business platforms.

References

[1] Anica-Popa, Ionut (2012). Architecture of an Inter-organizational Information System for Monitoring the Trace of Fresh Vegetables, Romanian Statistical Review, 60(X), 381-385, 2012.

[2] Aurelija, B. (2018). Dalia Romaskeviciene Online Shoppping and Consumer Protection, Journal of System and Management Sciences, 1, 1-22, 2018.

[3] Battini, D.; Calzavara, M.; Persona, A. et al. (2016). Sustainable Packaging Development for Fresh Food Supply Chains, Packaging Technology & Science, 29(1), 25-43, 2016.
https://doi.org/10.1002/pts.2185

[4] Belc, N.; Duta, D., E.; Iorga, E. et al. (2016). Food Safety Aspects Concerning Traditional Foods, Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 33-54, 2016.
https://doi.org/10.1007/978-3-319-24040-4_3

[5] Cardamone, C.; Aleo, A.; Mammina, C. et al. (2015). Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results, Journal of Biological Research- Thessaloniki, 22(1), 1-6, 2015.
https://doi.org/10.1186/s40709-015-0026-3

[6] Cheung, T.C.; Cheng, E.C.C.; Chan, H.Y. (2015). Development of a Validated Database for the Authentication of Fresh/Chilled and Frozen Pork Using beta-Hydroxylacyl-CoA-Dehydrogenases (HADH) Assay, International Journal of Properties, 18(1), 73-80, 2015.
https://doi.org/10.1080/10942912.2013.815201

[7] Choi, J.; Norwood, H.; Seo, S. et al. (2016). Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens, Food Control, 67, 199-208,2016.
https://doi.org/10.1016/j.foodcont.2016.02.044

[8] Davidson, V.J.; Ryks, J.; Fazil A.(2006). Fuzzy risk assessment tool for microbial hazards in food system, Fuzzy Sets & Systems, 157(9), 1201-1210, 2006.
https://doi.org/10.1016/j.fss.2005.12.018

[9] Dong, Q.L.; Wang, H.M.; Pradeep, K.; Malakar, et al. (2015). Review of Progress in Quantitative Microbiological Risk Assessment in China, Food Science, 36(11), 221-229, 2015.

[10] Dzitac, I.; Filip, F.G.; Manolescu, M.J. (2017). Fuzzy Logic Is Not Fuzzy: World-renowned Computer Scientist Lofti A. Zadeh, International Journal of Computers Communications & Control, 12(6), 748-789, 2017.
https://doi.org/10.15837/ijccc.2017.6.3111

[11] Fadwa, C.; Vida, D. (2017). Electronic Media as Important Tool in Today's Business, Journal of Logistics, Informatics and Service Science, 4(2), 16-30, 2017.

[12] Gao, H.Y.; Chen, H.J.; Mu, H.L. et al. (2015). Research Advances of Fresh Food Packaging Materials, Journal of Chinese Institute of Food Science & Technology, 15(10), 1-10, 2015.

[13] Gong, J.; Caldas, C.H.; Gordon, C. (2011). Learning and classifying actions of construction workers and equipment using Bag-of-Video-Feature-Words and Bayesian network models, Advanced Engineering Informatics, 25(4), 771-782, 2011.
https://doi.org/10.1016/j.aei.2011.06.002

[14] Guo, J.Q.; Wang, X.Y.; Fan, S.Y. et al. (2017). Forward and reverse logistics network and route planning under the environment of low-carbon emissions: A case study of Shanghai fresh food E-commerce enterprises, Computers & Industrial Engineering, 106(C), 351-360, 2017.
https://doi.org/10.1016/j.cie.2017.02.002

[15] Higuchi, T.; Kuramochi, Y.; Saito, T.et al. (2012). Investigation of non-heating sterilization method of packed fresh foods by pulsed electric field, Power Modulator and High Voltage Conference, IEEE, 427-43, 2012.
https://doi.org/10.1109/IPMHVC.2012.6518789

[16] Hsu, C.I.; Chen, W.T. (2014). Optimizing fleet size and delivery scheduling for multi-temperature food distribution, Applied Mathematical Modelling, 38(3), 1077-1091. 2014.
https://doi.org/10.1016/j.apm.2013.07.036

[17] Kaale, L.D.; Eikevik, T.M.; Rustad, T. et al. (2011). Superchilling of food: A review, Journal of Food Engineering, 107(2), 141-146, 2011.
https://doi.org/10.1016/j.jfoodeng.2011.06.004

[18] Kaipia, R.; Dukovska-Popovska, I.; Loikkanen, L. (2013). Creating sustainable fresh food supply chains through waste reduction, International Journal of Physical Distribution & Logistics Management, 43(3), 262-276, 2013.
https://doi.org/10.1108/IJPDLM-11-2011-0200

[19] Lee, S.Y.; Lee, S.J.; Choi, D.S. et al. (2015). Current topics in active and intelligent food packaging for preservation of fresh foods, Journal of the Science of Food & Agriculture, 95(14), 2799, 2015.
https://doi.org/10.1002/jsfa.7218

[20] Manos, B.; Manikas, I. (2010). Traceability in the Greek fresh produce sector: drivers and constraints, British Food Journal, 112(6), 640-652, 2010.
https://doi.org/10.1108/00070701011052727

[21] Martinezsimarro, D.; Sanchez, J.M.P.; Vela, R.A.(2010). Gaps to Fill Between Theoretical Interoperable Quality and Food Safety Environment and Enterprise Implementations, Springer London, 377-385, 2010.
https://doi.org/10.1007/978-1-84996-257-5_35

[22] Singh, A.; Shukla, N.; Mishra, N. (2018). Social media data analytics to improve supply chain management in food industries, Transportation Research Part E: Logistics and Transportation Review, 114, 398-415, 2018.
https://doi.org/10.1016/j.tre.2017.05.008

[23] Soon, J.M.; Davies, W.P.;Chadd, S.A. et al. (2013). Field application of farm-food safety risk assessment (FRAMp) tool for small and medium fresh produce farms, Food Chemistry, 136(3-4), 1603-1609, 2013.
https://doi.org/10.1016/j.foodchem.2012.01.029

[24] Soto-Silva, W.E.; Gonzalez -araya, M.C.; Oliva-Fernandez, M.A. et al. (2017). Optimizing fresh food logistics for processing: Application for a large Chilean apple supply chain, Computers & Electronics in Agriculture, 136, 42-57, 2017.
https://doi.org/10.1016/j.compag.2017.02.020

[25] Stonehouse, G.G.; Evans, J.A. (2015). The use of supercooling for fresh foods: A review, Journal of Food Engineering, 148, 74-79, 2015
https://doi.org/10.1016/j.jfoodeng.2014.08.007

[26] Wang, J.; Yue, H.L.; Zhou, Z.N. (2017). An Improved Traceability System for Food Quality Assurance and Evaluation Based on Fuzzy Classification and Neural Network, Food Control, 79, 363-370, 2017.
https://doi.org/10.1016/j.foodcont.2017.04.013

[27] Wu, X.; Nie, L.; Xu, M.; Yan, F. (2018). A perishable food supply chain problem considering demand uncertainty and time deadline constraints: Modeling and application to a high-speed railway catering service, Transportation Research Part E: Logistics and Transportation Review, 111, 186-209, 2018.
https://doi.org/10.1016/j.tre.2018.01.002

[28] Xu,W.; Liu,L.N.; Zhang,Q.S.; Liu,P. (2018). Location decision-making of equipment manufacturing enterprise under dual channel purchase and sale mode, Complexity, 1-16, 2018.
https://doi.org/10.1155/2018/3797131

[29] Xu,W.;Yin,Y.(2018). Functional objectives decision-making of discrete manufacturing system based on integrated ant colony optimization and particle swarm optimization approach, Advances in Production Engineering & Management, 13(4), 389-404, 2018.
https://doi.org/10.14743/apem2018.4.298

[30] Yang, L.; Tang, R.H. (2019). Comparisons of sales modes for a fresh product supply chain with freshness-keeping effort, Transportation Research Part E: Logistics and Transportation Review, 125, 425-448, 2019.
https://doi.org/10.1016/j.tre.2019.03.020

[31] Zhang, H; Xiong, Y; He, M.K.; Qu, C. (2017). Location Model for Distribution Centers for Fulfilling Electronic Orders of Fresh Foods under Uncertain Demand, Scientific Programming, 2017.
https://doi.org/10.1155/2017/3423562

[32] Zhang, M.; Tang, X.C.; Pu, M.Z. et al.(2014). Co-regulation in Food Safety Governance: Enterprises, Government and the Third Party, Food Science, 35(13), 286-292, 2014.

[33] Zhang, M.; Meng, X.; Bhandari, B. et al. (2016). Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods, Critical Reviews in Food Science & Nutrition, 56(13), 2174, 2016.
https://doi.org/10.1080/10408398.2013.819794

[34] Zhou, J.; Sun, J. (2015). Strategy Research on Perfecting the Cold-chain Logistics System of Fresh Food, 2015 International Conference on Education Technology, Management and Humanities Science (ETMHS 2015), 2015.
https://doi.org/10.2991/etmhs-15.2015.162

[35] Zou, Y.F.; Xie, R.H.(2012). Study on Order Policies of Fresh Food Base on Safety Reliability, Advanced Materials Research, 452, 853-857, 2012.
https://doi.org/10.4028/www.scientific.net/AMR.452-453.853
Published
2020-02-03
How to Cite
ZHANG, Hao et al. A Fuzzy Bayesian Network Model for Quality Control in O2O e-Commerce. INTERNATIONAL JOURNAL OF COMPUTERS COMMUNICATIONS & CONTROL, [S.l.], v. 15, n. 1, feb. 2020. ISSN 1841-9844. Available at: <http://univagora.ro/jour/index.php/ijccc/article/view/1003>. Date accessed: 27 sep. 2020. doi: https://doi.org/10.15837/ijccc.2020.1.3783.

Keywords

fresh food quality control; O2O mode; fuzzy Bayesian network; triangular fuzzy numbers.