This book mainly focuses on how to ensure the improvement in color,
taste and texture of foods like vegetables and fruit handled by
ultra-high pressure process through reasonable design and
implementation, and to acquire the methods of improving the customer
satisfaction and core competitiveness of enterprises by means of
ultra-high pressure process as well as cold chain production and
transport for perishable food. With the combination of practical
conditions of food enterprises in domestic circumstance and broad and
focus on HPP food, in-depth researches on the pricing and sales
strategies are conducted from customers' final choice behavior in food
of different fresh tastes; and on such basis, we can systematically
study such decision-making problems as cold-chain transportation and
inventory of ultra-high pressure food producers and retailers and the
coordinating mechanism between the upstream and downstream enterprises
from the angle of supply chain. Thus, we can establish theories and
methods on the supply chain and cold chain management of ultra-high
pressure processed food and provide theoretical foundation and practical
operation reference for supply chain management.