Robotics and Automation in the Food Industry: Current and Future Technologies

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectorsChapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety controlPart two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery INDICE: Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Part I: Introduction, key technologies and significant areas of development Chapter 1: Automatic process control for the food industry: an introduction Abstract: 1.1 Introduction 1.2 Process control systems and structure in the food industry 1.3 Process control methods in the food industry 1.4 Future trends Chapter 2: Robotics in the food industry: an introduction Abstract: 2.1 Introduction 2.2 Current manufacturing procedures 2.3 Automation in the food sector 2.4 Specifications for a food sector robot 2.5 Future trends 2.6 Conclusion Chapter 3: Sensors for automated food process control: an introduction Abstract: 3.1 Introduction 3.2 Special considerations for food instrumentation 3.3 Measurement methods 3.4 Device integration 3.5 Applications of sensors in automated food process control 3.6 Future trends 3.7 Conclusion Chapter 4: Machine vision in the food industry Abstract: 4.1 Introduction 4.2 Machine vision: principles and methods 4.3 Applications and case studies 4.4 Recent advances in the application of vision in the food industry 4.5 Appraisal of the need for special hardware for food inspection applications 4.6 Conclusion and future trends 4.7 Acknowledgements 4.8 Sources of further information and advice Chapter 5: Optical sensors and online spectroscopy for automated quality and safety inspection of food products Abstract: 5.1 Introduction 5.2 Optical sensing and spectroscopic techniques 5.3 Applications in the food industry 5.4 Future trends 5.5 Conclusion Chapter 6: Supervisory Control and Data Acquisition (SCADA) and related systems for automated process control in the food industry: an introduction Abstract: 6.1 Introduction to Supervisory Control and Data Acquisition 6.2 History of SCADA 6.3 SCADA standards and applications 6.4 SCADA in food processing 6.5 Laboratory study: implementation of SCADA 6.6 Future trends in SCADA Chapter 7: Gripper technologies for food industry robots Abstract: 7.1 Introduction 7.2 Gripper challenges in food process automation 7.3 Gripping physics 7.4 Pinching and enclosing grippers 7.5 Penetrating (needle) grippers 7.6 Suction grippers 7.7 Surface effect (freeze) grippers 7.8 Selection of the appropriate gripping technology 7.9 Future trends: from laboratory to industry Chapter 8: Wireless sensor networks (WSNs) in the agricultural and food industries Abstract: 8.1 Introduction 8.2 Current state of development of WSNs 8.3 WSN applications in agriculture and food production 8.4 Future trends in WSN technology in agriculture and food production Chapter 9: Intelligent quality control systems in food processing based on fuzzy logic Abstract: 9.1 Introduction 9.2 Principles of intelligent control systems using fuzzy logic 9.3 Current applications in the food industry 9.4 Advances in research and future trends Chapter 10: Advanced methods for the control of food processes: the case of bioconversion in a fed-batch reactor Abstract: 10.1 Introduction 10.2 The basic dynamical model 10.3 Modelling issues: population balance modelling in food processes 10.4 Monitoring issues: tuning of observer-based estimators 10.5 Design of PID controllers for fed-batch processes 10.6 Real-time optimization 10.7 Acknowledgements 10.8 Conclusion Part II: Robotics and automation in particular unit operations and industry sectors Chapter 11: Automation and robotics for bulk sorting in the food industry Abstract: 11.1 Introduction 11.2 Principles of operation 11.3 Requirements 11.4 Recent advances in technology 11.5 Current applications 11.6 Conclusion 11.7 Future trends 11.8 Sources of further information and advice Chapter 12: Automatic control of food chilling and freezing Abstract: 12.1 Introduction: key drivers and challenges for automatic control of food chilling and freezing 12.2 Automation in refrigerated food retail display 12.3 Automation of refrigeration and freezing operations in food catering 12.4 Automation in refrigerated food transport systems 12.5 Automation in food chilling and freezing systems 12.6 Automation in food cold storage systems 12.7 Advances in research and future trends 12.8 Sources of further information and advice Chapter 13: Robotics and automation in meat processing Abstract: 13.1 Introduction 13.2 Automation of carcass production processes before primary chilling 13.3 Automation of carcass separation processes after primary chilling 13.4 Future trends 13.5 Conclusion 13.6 Sources of further information and advice Chapter 14: Robotics and automation in the poultry industry: current technology and future trends Abstract: 14.1 Introduction 14.2 Robotics and automation in live hanging and first processing of poultry 14.3 Robotics and automation in second processing of poultry 14.4 Robotics and automation in bulk packing and shipping of poultry meat 14.5 Future trends Chapter 15: Robotics and automation in seafood processing Abstract: 15.1 Introduction 15.2 Technologies for robotics and automation in the seafood industry 15.3 Application of robotics and automation in fish slaughtering, filleting, portioning and associated unit operations 15.4 Automation in other unit operations in fish processing 15.5 Future trends 15.6 Sources of further information and advice Chapter 16: Robotics and automation in the fresh produce industry Abstract: 16.1 Introduction 16.2 Machine vision system as a key technology 16.3 Vegetable preprocessing and grading systems 16.4 Information flow for food traceability and farming guidance 16.5 Conclusion Chapter 17: Robotics and automation for packaging in the confectionery industry Abstract: 17.1 Introduction 17.2 The confectionery market and its business requirements 17.3 Reconfigurable mechanism technology 17.4 Case study of a reconfigurable system for carton folding 17.5 Future trends 17.6 Conclusion 17.7 Acknowledgements Chapter 18: Automatic control of batch thermal processing of canned foods Abstract: 18.1 Introduction1 18.2 On-line control strategies 18.3 Validation of computer-based control systems 18.4 Industrial automation of batch retorts 18.5 Advances in research and future trends Chapter 19: Automation for a sustainable food industry: computer aided analysis and control engineering methods Abstract: 19.1 Introduction 19.2 Definition of sustainability and links with the food industry 19.3 Automation and sustainability in food manufacturing 19.4 Tools for automated sustainable design and operation in food engineering 19.5 Advanced tools and methods for sustainable food engineering with potential applications 19.6 Software technologies for automated sustainable design 19.7 Conclusions and future trends 19.8 Sources of further information and advice Index

• ISBN: 978-0-08-101613-8
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 528
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés