Robotics and Automation in the Food Industry
Current and Future Technologies
- Darwin Caldwell, Italian Institute of Technology, Italy
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.
Research and developers in the food processing industry; Mechanical, manufacturing and food engineers; Those in the packaging, automation and robotics industries
- Published: December 2012
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-801-0
This book provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. The structuring of the book to first consider the different aspects of the technologies separate from the practical applications works well in providing a very readable text in what is a complex subject area. The editor and authors are drawn from a wide range of international experts from universities, research institutes and process control and robotic suppliers. The book is likely to be most valued as a background reference for engineering professionals in the food industry and its equipment and process control suppliers, and as a key introduction for academics interested in food production, robotics and automation, International Journal of Dairy Technology