A report on the impact of automation in the food process industry

Research Objectives: To understand how the food industry in Europe is using automation To ascertain what the food processing industry requires from equipment suppliers Furthermore to identify variations by sector and by countr

Automation and computer integrated manufacturing in food processing industry: an appraisal

This study is concerned with a research programme on automation and computer integrated manufacturing (CIM) in food processing industry, culminating in an implementation framework detailing the extent of automation and application of computer based technologies in Irish food processing industries. This work involved with designing of a postal survey questionnaire and mailing it to 221 manufacturing companies, and designing a web-based survey and emailing it to 31 manufacturing companies in the Republic of Ireland. Questions were designed to capture information about the level of automation, envisaged level of automation, motivation and obstacles to implement computer-based technology, and the extent of implementation of CIM environments at plants. The key findings point to the existence of a linear relationship between practice and performance. From the perspective of competitive advantage, the traditional postal survey gives a higher response rate than web-based survey, but on the other hand the web based survey takes shorter response time and cost s less than a traditional postal survey. The results of this study show variable levels of automation. A large number of the manufacturing plants are applying automation, and are trying to increase the automation level m their plants. This work has demonstrated that the manufacturers have the desire to adopt CIM systems at different levels, despite the cost obstacle of implementing them

Waste Reduction by Product-Quality Based Scheduling in Food Processing

AbstractRelated to resource efficiency waste reduction is the crucial point in the processing of food. As shown in different Food Waste Studies the amount of waste in food processing is enormous. Up to 400.000 metric tons of edible food is disposed every year caused by wrong treatment, handling and processing. Processing is the major point to deal with. In the case of manual processing in a cantina kitchen waste can be classified into waste associated with overproduction, product damages or technical interruptions. To reduce the amount of loss by using technical solutions it is possible to reduce up to 60 % of loss during the processing. Related to the product itself the automation and especially the scheduling of the processes in a commercial kitchen is more complex than the scheduling of standard products e.g. in the automotive sector. This article shows a solution to extend the criteria of production planning within an automated food processing environment. The paper introduces a product model that prescribes the progress of product quality while processing

Automation and control of the SORTEGEL wastewater plant

Food Processing Industries produce large amounts of wastewater with high environmental impact. Due to the high content of suspended matter and inadequate pH value of the wastewater, national laws prohibit direct discharges of the influent to the environment. This work describes the design and operation of a wastewater treatment plant installed in the Sortegel food-processing company located in Sortes, Portugal. This industry uses the water collected from groundwater wells to process raw materials and to wash the equipments, being the volume of wastewater produced season dependent (80 to 300m3/day). Results show that the implemented wastewater treatment plant and the automation solutions generate treated effluents that comply with the Portuguese legislation

Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet

The purpose of food processing has changed over time. High-intensity industrially processed food often exhibits higher concentrations of added sugar, salt, higher energy, and lower micronutrient density than does similar food or meals prepared at home from raw or minimally processed food. Viewing the evolution of food processing from history, one could make out three major transitions related to human socioeconomic changes. The first transition was marked by the change from hunting and gathering to settled societies with agriculture and livestock farming. The second and third transitions were associated with the Industrial Revolution and with market liberalization, global trade and automation, respectively. The next major transition that will influence food processing and shape human nutrition may include the exploitation of sustainable and efficient protein and food sources that will ensure high-quality food production for the growing world population. Apart from novel food sources, traditional food such as legumes and pulses likewise exhibit great potential to contribute to a healthy balanced diet. The promotion of legumes should be intensified in public dietary guidelines because their consumption is rather low in high-income countries and increasingly displaced as a traditional staple by industrially processed food in low- to middle-income countries

COVID-19's Impact Upon Labor and Value Chains in the Agrifood Industry: A case study

We explore the impact of automation and digitalization on labor in the US agrifood system during the COVID-19 pandemic. This study considers each of the primary nodes in the system stretching from consumer through grocery stores and restaurants to last-mile delivery, distribution, food processing, farming, and agri-inputs. Not only automation and digitalization, but also the role of platforms such as Amazon, and food delivery firms such as GrubHub, Instacart, and Uber Eats are discussed. For restaurants, we consider not only dine-in restaurants, but also “ghost kitchens”. Furthermore, the possibility that farmers or distributors could disintermediate other nodes and deal directly with consumers is discussed. We conclude that, as a generalization, the further upstream one goes from the consumer, the less immediate and disruptive automation is likely to be for labor. However, our overall conclusion is that, given the current trajectories, labor is becoming increasingly precarious. If the current labor shortages continue, then automation is likely to accelerate. Platformization, while rampant in the relationships with final consumers, is likely to be less rapidly adopted further upstream where relationships are B-to-B and thus composed of actors that are wary of sharing data

Basil Leaf Automation

Recent population and wage increases have forced farmers to grow more food without a proportionate increase in work force. Automation is a key factor in reducing cost and increasing efficiency. In this paper, we explore our automation solution that utilizes position manipulation and vision processing to identify, pick up, and drop a leaf into a can. Two stepper motors and a linear actuator drove the three-dimensional actuation. Leaf and can recognition were accomplished through edge detection and machine learning algorithms. Testing proved subsystem-level functionality and proof of concept of a delicate autonomous pick-and-place robot

Computational Contributions to the Automation of Agriculture

The purpose of this paper is to explore ways that computational advancements have enabled the complete automation of agriculture from start to finish. With a major need for agricultural advancements because of food and water shortages, some farmers have begun creating their own solutions to these problems. Primarily explored in this paper, however, are current research topics in the automation of agriculture. Digital agriculture is surveyed, focusing on ways that data collection can be beneficial. Additionally, self-driving technology is explored with emphasis on farming applications. Machine vision technology is also detailed, with specific application to weed management and harvesting of crops. Finally, the effects of automating agriculture are briefly considered, including labor, the environment, and direct effects on farmers