Adapting Digital Technologies to Reduce Food Waste and Improve Operational Efficiency of a Frozen Food Company—The Case of Yumchop Foods in the UK
, Ramakrishnan Ramanathan 2, Abiodun Adefisan 3, TamÃris Da Costa 4, Xavier Cama-Moncunill 4 and Gautam Samriya 5Round 1
Reviewer 1 Report
1) The authors mentioned that adapting IoT sensors and big data technology in the abstract; however, in the manuscript, there was less explanation about which part of the research that used big data technology except for visualization.
2) In Page 8 line 282, 'Iot' should be changed to 'IoT' and line 292, 'FDA's .. the first single quote should be removed or not.
3) Line 405, the alerts would be sent to the team if the temperature drops below -18 C, but in Table 2 on page 20 stated that the temperature needs to be between -24 C and -18 C in freezer. Not sure whether they are consistent or not.
4) Figure 5 is not clear and the authors should have explanation on this figure.
Author Response
- The authors mentioned that adapting IoT sensors and big data technology in the abstract; however, in the manuscript, there was less explanation about which part of the research that used big data technology except for visualization.
Response: This article is a case study-based research paper. Main focus is on use of IoT technology in the case company ‘Yumchop foods’. In the revised version we have added a clear note on where the company used this technology in the text following Table 2 (Please refer to page 13).
- In Page 8 line 282, 'Iot' should be changed to 'IoT' and line 292, 'FDA's .. the first single quote should be removed or not.
Response: Thanks for pointing out this typo. We have fixed this issue and also proof-read the whole document.
- Line 405, the alerts would be sent to the team if the temperature drops below -18 C, but in Table 2 on page 20 stated that the temperature needs to be between -24 C and -18 C in freezer. Not sure whether they are consistent or not.
Response: Yes, it is right. Alert will be made only if the temperature reaches a particular threshold level (differs for type of product), as requested by the company. In this case, the temperature can be fluctuating between -18 C and -24 C and no action will be taken until it reaches -18C
- Figure 5 is not clear and the authors should have explanation on this figure.
Response: Now in the revised version, Figure 5 is explained further in page -13.
Reviewer 2 Report
The flow of the research is good and meets the topic. Interesting research deals with real issues pertaining to food supply chain.
Author Response
The flow of the research is good and meets the topic. Interesting research deals with real issues pertaining to food supply chain.
Response: Thanks to this reviewer for his/her positive comments. We have improved the article to reflect reviewers' feedback and also proof-read thoroughly with the help of a native speaker.
