Current status and future trends of mechanized fruit thinning devices and sensor technology

This paper reviews the different concepts that have been investigated concerning the mechanization of fruit thinning as well as multiple working principles and solutions that have been developed for feature extraction of horticultural products, both in the field and industrial environments. The research should be committed towards selective methods, which inevitably need to incorporate some kinds of sensor technology. Computer vision often comes out as an obvious solution for unstructured detection problems, although leaves despite the chosen point of view frequently occlude fruits. Further research on non-traditional sensors that are capable of object differentiation is needed. Ultrasonic and Near Infrared (NIR) technologies have been investigated for applications related to horticultural produce and show a potential to satisfy this need while simultaneously providing spatial information as time of flight sensors. Light Detection and Ranging (LIDAR) technology also shows a huge potential but it implies much greater costs and the related equipment is usually much larger, making it less suitable for portable devices, which may serve a purpose on smaller unstructured orchards. Portable devices may serve a purpose on these types of orchards. In what concerns sensor methods, on-tree fruit detection, major challenge is to overcome the problem of fruits’ occlusion by leaves and branches. Hence, nontraditional sensors capable of providing some type of differentiation should be investigated.This work was developed as part of +Pêssego project which purpose is to promote the innovation and development of peach tree culture in the region of Beira Interior, Portugal. This project was financed by a national rural development and support program, PRODER.info:eu-repo/semantics/publishedVersio

Contribution for a better understanding of the technological sustainability in electrical energy production through photovoltaic cells

The conversion of solar energy into electricity reveals a huge importance in the production of “clean” energy, mainly when applied to decentralized production systems (micro-generation). However, there is the need to develop and optimize these processes in order to turn it more sustainable in economic and technological scoops. The main purpose of this work is to study the solar energy conversion into electricity through photovoltaic cells, characterizing the process efficiencies. This study intends to evaluate the energetic and exergetic efficiencies defining them as indicators in the formulation of a sustainability index. All the procedures are in a theoretical scope with an illustrative example in the end of this work.info:eu-repo/semantics/publishedVersio

Specific electrical energy consumption and CO2 emissions assessment of agrifood industries in the central region of Portugal

This paper provides a characterization of the electrical energy consumption of agrifood industries located in the central region of Portugal that use refrigeration systems to ensure the food safety. The study is based on the result analysis of survey data and energy characteristics of the participating companies belonging to the following agrifood sectors: meat, dairy, horticultural, distribution and wine. Through the quantification of energy consumption of companies is possible to determine the amount of greenhouse gases (GHGs) emissions indexed to its manufacturing process. Comparing the energy and GHGs emissions indexes of companies of a sector and between sectors is possible to create reference levels. With the results of this work is possible to rating the companies in relation to reference levels of energy and GHGs emissions and thus promote the rational use of energy by the application of practice measures for the improvement of the energy efficiency and the reduction of GHGs emissions.info:eu-repo/semantics/publishedVersio

The characterization of the specific energy consumption of electricity in the Portuguese sausage industry

The sausage is an ancient food type that is nowadays considered as a delicatessen. Sausages are categorized within the deli sector as meat sub products. It is a food product preferred by consumers due to its nutritional value and organoleptic characteristics (wide range of flavours and textures). There are many types of sausages, with around 1200 different varieties (according to German classification), classified into types according to different criteria such as types of ingredients, consistency, and preparation (raw, cooked, pre-cooked, dry). In the UK, 196,152 metric tons of sausages were consumed during 2011, valued in $1.2 billion, while in the US this value was around$20.4 billion two years before. The heating and cooling processes during sausage production are indispensable technologies to ensure both the specific organoleptic characteristics and properties conservation through time. This paper characterizes the production process and the energy consumption of sausages processing industry in Portugal (20 industries) and discusses the average specific energy consumption (SEC) of electricity and its standard deviation. The average value of this indicator for the sample was 660 kWhe/ton raw material. The energy consumption of this type of industry is mainly that of electricity (82%). Several electricity savings, estimated at 23.9%, can be achieved by implementing simple practice measures in the refrigeration systems.info:eu-repo/semantics/publishedVersio

Potential of energy savings in Portuguese meat industry

In Portugal the meat sector occupies the highest rank within the food industry having its electricity consumption grown at a high pace mainly due to the intense use of refrigeration systems. This paper assesses the electric energy consumption profile of Portuguese meat industries and estimates the potential savings with a set of simple energy efficiency measures which result from the best practices in the sector. Taking in account the fieldwork, some of the most relevant measures carried out are: to improve production process management in order to avoid the use of cold chambers partially loaded; to improve thermal resistance of the buildings envelope, cold chambers and refrigeration pipes; to avoid installation of condensation groups in warm places (exposed to solar radiation or in non-ventilated attics). The results show a potential reduction in electricity consumption of 24% for slaughterhouses (474 MWh), 13% for sausage houses (322 MWh), and 8% for ham production (708 MWh).info:eu-repo/semantics/publishedVersio

A review

The scientific name Prunuspersica emerged from a European belief, originating from Persia, however this fruit a rose and was first cultivated in China. It was introduced in Europeat the beginning of the Romaner a and emerged in the United States of America(USA) during the 19th century(Campbell,2004).info:eu-repo/semantics/publishedVersio

Characterization of the specific electrical energy consumption of agrifood industries in the central region of Portugal

This paper provides a characterization of the electrical energy consumption of agrifood industries located in the central region of Portugal that use refrigeration systems to ensure the food safety. The study is based on the result analysis of survey data and energy characteristics of the participating companies. The agrifood industries included in the survey belong to the following sector: meat, dairy, horticultural, distribution and wine. The comparison of energy indicators for the specific electrical energy consumption of companies of a sector and between sectors is analysed and discussed, providing reference levels for the energy performance of agrifood industries. Since the agrifood sector accounts for high level of energy consumption, the energy performance level knowledge can promote the rational use of energy as well as helping on the decision making of practice measures for the improvement of the energy efficiency.info:eu-repo/semantics/publishedVersio

Review on the controlled and modified environmental conditions towards the reduction of the chilling injury of peaches

The peach is a stone fruit with a very juicy yellow flesh, smooth skin and a taste that satisfies the most demanding palate. The quality of this fruit is usually determined by texture, appearance, scent, flavor, nutritional value and food safety. At the marketing level, there is a concern for valuing visual properties, resistance, manipulation and fruit preservability, allowing a longer lifetime and less food waste. Being the peach a very sensitive fruit, which deteriorates and ripens very quickly at environment temperature, it requires conservation in cold. This is the usual method for delaying the product deterioration, both in perception of the consumer as in nutritional value, allowing to extend its shelf life. However, this process causes the chilling injury. This damage is a physiological disturbance, induced by low temperatures, which affects the quality of the fruit, reduces its storage and shelf life and impairs the organoleptic characteristics of the peach. This paper provides a review of the studies assessing the chilling injury and evaluates its consequences on peachs, providing the ideal conservation parameters of air temperature and humidity, in order to improve or enhance organoleptic characteristics.info:eu-repo/semantics/publishedVersio

Case study of inner region of Portugal

Food processing and conservation represent decisive factors for the sustainability of the planet given the significant growth of the world population in the last decades. Therefore, the cooling of any food product has been subject of study and improvement in order to ensure the food supply with good quality and safety. A computational tool for the assessment of the energy performance of cheese industries that use refrigeration systems was developed. It aims to promote the improvement of the energy efficiency of this industrial sector. The computational tool for analysis of the energy profile is based on a set of characteristic parameters used for the development of correlations, including the amount of raw material, annual electrical energy consumption and volume of cold stores. In this paper, the developed computational tool was applied to companies in the dairy sector, specifically to cheese industries, subdivided into industrial and handmade cheese. The results obtained help on the decision making of practice measures for the improvement of the energy efficiency.info:eu-repo/semantics/publishedVersio

Computational tool for the analysis and simulation of cold room performance in perishable products industry

Perishable products such as meat, fruit and dairy products are some of the major food products preferred by consumers due to their nutritional and organoleptic characteristics. The conservation of their properties through time is usually ensured by storing them in rooms with controlled air temperature and humidity. The refrigeration systems that accomplish these environmental conditions are the main responsible by the electrical energy consumption in food sector industries. With the aim to promote an improvement of its energy performance, a computational tool for the analysis and simulation of cold rooms performance was developed. It allows the analysis of the behaviour of relevant parameters, such as: raw material quantity, cold rooms volume, refrigeration systems power, among others. The preliminary results of the practical application of this tool show its usefulness on the decision making for energy efficiency measures to reduce the specific energy consumption in perishable products industry.info:eu-repo/semantics/publishedVersio