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海尔智家并购candy的价值链整合研究

海尔智家并购Candy的价值链整合研究

作者：李桂梅安徽工业大学

学位级别：硕士

改革开放浪潮浩荡,跨国并购随之兴起,我国家电行业以代工和贴牌加工的方式顺势嵌入全球价值链,但我国家电企业普遍缺乏专利研发技术和品牌营销渠道,发达国家企业长期占据附加值高的价值链两端,牢牢扼住了我国家电企业发展的喉咙,加剧了... 详细信息

改革开放浪潮浩荡,跨国并购随之兴起,我国家电行业以代工和贴牌加工的方式顺势嵌入全球价值链,但我国家电企业普遍缺乏专利研发技术和品牌营销渠道,发达国家企业长期占据附加值高的价值链两端,牢牢扼住了我国家电企业发展的喉咙,加剧了国内家电企业的竞争。为了突破企业发展瓶颈,政府出台相关政策鼓励和引导企业尝试跨国并购,扩张市场,寻求海外发展机遇,实现价值链链条升级。然而并购失败率高、并购整合不力仍然是当前家电企业迫切所需解决的难题。基于上述背景,本文选取海尔智家并购candy的案例为研究对象,通过对海尔智家价值链现状、并购后价值链整合、并购整合后绩效的分析,以小见大,从价值链视角探讨家电行业现状及家电行业企业并购存在的问题,分析跨国并购失败率久高不下的原因,试图探索一条符合中国家电企业价值链升级的路径。首先,对国内外文献中有关并购和价值链的部分进行梳理,分析有关理论基础,奠定本文研究基调;其次,介绍海尔智家并购candy公司的情况,以海尔智家价值链现状和发展战略为原点探寻实施此次并购的动因;再次,从上游价值链、内部价值链和下游价值链三个维度分析海尔智家价值链整合措施;最后,分别从财务效果和非财务效果视角对此次价值链整合后的绩效予以评价:对于财务效果,结合整合前后财务数据变化,分析得出此次跨国并购candy公司价值链整合顺利;对于非财务效果而言,此次并购整合传递了企业经营良好的信息、实现了企业价值链延伸,同时对同行业企业的并购整合起到一定的借鉴作用。本文希望借助海尔智家并购candy公司的案例,研究家电行业企业并购和价值链整合的成功经验,并对家电企业并购及后续整合提出四条建设性意见:谨慎实施并购、需求多元化支付、重视价值链整合和建立健全监管体系。通过本文研究,期望能够为家电企业并购整合及发展提供一定的参考借鉴。

关键词：海尔智家 candy 并购价值链整合

Quality Evaluation of Ginger candy Prepared by Osmotic Dehydration Techniques

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Food and Nutrition Sciences 2018年第4期9卷 376-389页

作者： Md Sahin Alam M. Kamruzzaman Sultana Anjuman Ara Khanom Mohammad Robel Hossen Patowary Md Toufiq Elahi Md Hasanuzzaman Dipak Kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Department of Environmental Sanitation Faculty of Nutrition and Food Science Patuakhali Science and Technology University Dumki Potukhali Bangladesh

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

关键词： Ginger candy Sugar Solution Nutritional Composition Organoleptic Quality Sensory Score Microbial Load

A Study on Tomato candy Prepared by Dehydration Technique Using Different Sugar Solutions

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Food and Nutrition Sciences 2014年第13期5卷 1261-1271页

作者： Md. Hasanuzzaman M. Kamruzzaman Md. Mominul Islam Sultana Anjuman Ara Khanom Md. Mashiar Rahman Laisa Ahmed Lisa Dipak Kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Department of Microbiology and Biotechnology Jagannath University Dhaka Bangladesh Food Enzymology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

关键词： Tomato candy Sugar Solution Nutritional Composition Organoleptic Quality Sensory Score Microbial Load

Effect of CaCl2, Citric Acid and Storage Period on Physico-Chemical Characteristics of Cherry candy

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Journal of Food Science and Engineering 2011年第2期1卷 154-160页

作者： B. N. Dar H. Ahsar S. M. Wani M. R. Dalal Department of Food Science and Technology PA U Ludhiana India Department of Post Harvest Technology SKUAST-K Srinagar India Department of Food Science and Technology University of Kashmir India Department of Pomology SKUAST-K Srinagar India

Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.

关键词： Cherry Misri candy reducing sugars.

Application of Nanofiber Fabricated by Cotton candy Method to Electric Double-Layer Capacitor

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Open Journal of Composite Materials 2018年第3期8卷 138-144页

作者： Akihiro Tada Tomohiko Adachi Yoshiki Tanaka Yoshifumi Aoi Atsushi Yokoyama Hiroyuki Hamada Ohgi Technological Creation Co. Ltd Shiga Japan Industrial Resarch Center of Shiga Prefecture Shiga Japan Ryukoku University Kyoto Japan Kyoto Institute of Technology Kyoto Japan

In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.

关键词： Cotton candy Method Carbon Nanofiber Electric Double Layer Capacitor

candy Chang:填补社区的空白——窥探美国当代公共空间艺术的实验性尝试

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苏州工艺美术职业技术学院学报 2012年第3期 85-88页

作者：朱颖越苏州工艺美术职业技术学院

美国公共空间艺术发展至今,内容和形式上早已远离传统"马背上的英雄"模式,以多样的姿态探索并挖掘"公共"的本质内涵。本文详细介绍了美国当代最具影响力的公共艺术家candy Chang,通过对其实验性作品的解说展现当代公共艺术和公众、社区... 详细信息

美国公共空间艺术发展至今,内容和形式上早已远离传统"马背上的英雄"模式,以多样的姿态探索并挖掘"公共"的本质内涵。本文详细介绍了美国当代最具影响力的公共艺术家candy Chang,通过对其实验性作品的解说展现当代公共艺术和公众、社区之间的互动关系,突出公共艺术所具有的社区关怀功能。

关键词：美国当代公共空间艺术社区 candy Chang

DigitalWorld极品滤镜Eye candy 4000

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数码影像世界 2002年第4期 76-85页

作者：陈有卿

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我们家的candy与MOMO

聪明泉(情商版) 2008年第7期 18-20页

作者：皆无艾尔

一candy,年龄1岁又4个月,浑身雪白,拥有雪狐血统,贪吃。它是一条狗狗。MOMO,年龄10个月,全身皮毛乌黑油亮唯独脖子与四爪雪白,顽皮。它是一只猫咪。candy是姐姐,MOMO是妹妹,它们是一对跨种族的姐妹花。二candy是从宠物店里买回来的。那... 详细信息

一candy,年龄1岁又4个月,浑身雪白,拥有雪狐血统,贪吃。它是一条狗狗。MOMO,年龄10个月,全身皮毛乌黑油亮唯独脖子与四爪雪白,顽皮。它是一只猫咪。candy是姐姐,MOMO是妹妹,它们是一对跨种族的姐妹花。二candy是从宠物店里买回来的。那时候,它还很小很小,毛茸茸的一小团,安安静静地趴在笼子里,对身旁兄弟姐妹们的折

关键词：虎皮猫宠物医院饮水机 candy

基于电子商务视角的产品包装设计浅析——以Miss candy品牌为例

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环渤海经济瞭望 2018年第12期32卷 50-51页

作者：张童刘增妍徐哲青岛黄海学院

本文将通过对美妆品(以Miss candy品牌为例)产品包装在电子商务领域的现状分析,对电子商务环境下美妆品包装存在的问题进行简要探究,并提出电子商务环境下美妆品包装设计的对策与建议思路。

关键词：电商美妆品产品包装 Miss candy