Innovative solution for reducing the run-down time of the chipper disc using a brake clamp device

Wood-chippers are widely used machines in the forestry, urban and agricultural sectors. The use of these machines implies various risks for workers, primarily the risk of contact with moving and cutting parts. These machine parts have a high moment of inertia that can lead to entrainment with the cutting components. This risk is particularly high in the case of manually fed chippers. Following cases of injury with wood-chippers and the improvement of the technical standard (Comit\ue9Europ\ue9en de Normalisation-European Norm) EN 13525: 2005 + A2: 2009, this technical note presents the prototype of an innovative system to reduce risks related to the involved moving parts, based on the \u201cbrake caliper\u201d system and electromagnetic clutch for the declutching of the power take-off (PTO). The prototype has demonstrated its potential for reducing the run-down time of the chipper disc (95%) and for reducing the worker\u2019s risk of entanglement and entrainment in the machine\u2019s feed mouth

Innovative solution for reducing the run-down time of the chipper disc using a brake clamp device

Wood-chippers are widely used machines in the forestry, urban and agricultural sectors. The use of these machines implies various risks for workers, primarily the risk of contact with moving and cutting parts. These machine parts have a high moment of inertia that can lead to entrainment with the cutting components. This risk is particularly high in the case of manually fed chippers. Following cases of injury with wood-chippers and the improvement of the technical standard (ComitéEuropéen de Normalisation-European Norm) EN 13525: 2005 + A2: 2009, this technical note presents the prototype of an innovative system to reduce risks related to the involved moving parts, based on the “brake caliper” system and electromagnetic clutch for the declutching of the power take-off (PTO). The prototype has demonstrated its potential for reducing the run-down time of the chipper disc (95%) and for reducing the worker’s risk of entanglement and entrainment in the machine’s feed mouth

Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati

The research has the aim of enhancing the storability of some lightly processed foods typical of Lazio Region. The vegetables involved in this research are: artichoke, fennel, zucchini squash and chicory. Results shown reveal the importance of using first quality raw material, low temperature (5°C) through the entire process, and chlorinated water (100 ppm). In addition to this, a packaging using a low permeability plastic film, controlled atmosphere and a storage temperature of 4°C are crucial to slow down tissue browning, to reduce water loss and to maintain the organoleptic quality requested by the consumer.L'articolo è disponibile sul sito dell'editore http://www.soihs.it

Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices

Quality of a product and sustainability of its production depend on the cumulative impacts of each processing step in the food chain and their interplay. Various research studies evidenced that many drying systems operate inefficiently in terms of drying time, energy demand (e.g. fossil fuels), raw material utilisation and resulting product quality. Moreover, not all conventional drying processes are allowed in the organic sector (Reg. EC 834/2007; Reg. EC 889/2008). In recent years, non-invasive monitoring and control systems have shown a great potential for improvement of the quality of the resulting products. Thus, there is a need for smart processes which allow for simultaneous multi factorial control to guarantee high-value end products, enhance energy and resource efficiency by using innovative and reliable microcontrollers, sensors and embracing various R&D areas (e.g. computer vision, deep learning, etc.). The objective of this study was to evaluate the feasibility of computer vision (CV) as a tool in development of smart drying technologies to non-destructively forecast changes in moisture content of apple slices during drying. Usage of computer vision (CV) as Process Analytical Technology in drying of apple slices was tested. Samples were subjected to various anti-browning treatments at sub- and atmospheric pressures, and dried at 60°C up to a moisture content on dry basis (MCdb) of 0.18 g/g. CV-based prediction models of changes in moisture content on wet basis (MCwb) were developed and promising results were obtained (R2P > 0.99, RMSEP = 0.011÷0.058 and BIASP < 0.06 in absolute value), regardless of the anti-browning treatment. The proposed methodology lays the foundations for a scale-up smart-drying system based on CV and automation

The risk of musculoskeletal disorders due to repetitive movements of upper limbs for workers employed in hazelnut sorting

In the agro-industrial sector there are many activities whose urgent rhythms can cause a considerable exposure to bio-mechanical risk factors. In the hazelnut sorting, the workers are subject to several biomechanical risks, with repetitive movements, and operations that require a remarkable degree of strength. A thorough study of the workers' exposure to repetitive manual movements has been carried out, with the aim of setting up the necessary measures to reduce the risk factors. The aim of the research is to assess the risk of work-related musculo-skeletal disorders (WMSDs) due to repetitive work, for workers employed to hazelnut shells sorting. The research was carried out in an agricultural cooperative in the Viterbo's area. For risk assessment authors used a method (Occupational Repetitive Actions "OCRA" index according to ISO 11228- 3:2009, Ergonomics - Manual handling - Part 3: Handling of low loads at high frequency) which keeps into consideration several risk factors (such as repetitiveness, prehension force, posture). The risk was assessed for 16 female workers (in eight workplaces and in two different shifts) through this classification: workers with experience less than 1 year, from 1 to 10 years and more than 10 years. This classification is very important for knowing if the professional experience could be considered a "prevention measure" for the risk reduction. The results show a high risk level for the right and left limb. The factors which more have contributed to reach such risk level are the great number of movements and the lack of recovering time