presentation of computerization in diffrent sectros of food industries

1. COMPUTERIZATION IN
FOOD INDUSTRIES
Presented by Adarsh N Dinesh
OET-2019-02-04
B.Tech FT 2019

2. Contents
2
Introduction
Timeline
Computerization in different Sectors
Case Study
Upcoming Technologies
Conclusion
Reference
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3. Introduction
⬡ The use of computerized systems within the food processing industry regulated by the Food and
Drug Administration (FDA) continues to increase and in India the regulatory body is Food Safety
and Standards Authority of India (FSSAI) .
⬡ The use of computerized system technology is expected to continue to grow in the food industry as
the cost of components decrease, as components are continually improved to withstand the rigors
of the food processing environment, and as food companies continue to update production facilities,
equipment and manufacturing processes in an attempt to produce high quality, high value products.
⬡ New process design will strive to achieve safe quality products, while at the same time reducing
production time and cost.
⬡ The use of computerized control systems in the production of food products lends itself to fulfilling
those goals.
⬡ As computer systems become instrumental in providing for the safety of FDA regulated food
products, the FDA must verify that proper controls were employed to assure that accurate,
consistent and reliable results are obtained from computer control and data storage systems.
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4. ⬡ REGULATION OF COMPUTERIZED SYSTEMS
A. FOOD, DRUG AND COSMETIC ACT
o FDA's authority to regulate the use of computers in food plants is derived from the Food Drug
and Cosmetic (FD&C) Act Section 402 (a) (3) "A food shall be deemed to be adulterated if it
consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise
unfit for food, "Section 402 (a) (4)"A food shall be deemed to be adulterated if it has been
prepared, packed or held under insanitary conditions whereby it may have become
contaminated with filth, or whereby it may have been rendered injurious to health," Section 412,
Requirements for Infant Formula, and the Emergency Permit Control section 404 for thermally
processed low-acid canned and acidified low-acid foods.
o In India it is National Food Safety Act (NFSA).
B. GOOD MANUFACTURING PRACTICE REGULATIONS (CODE OF FEDERAL
REGULATIONS TITLE 21)
o The following information provides a guide to those areas of specific 21 CFR regulations that
have been or may be used to regulate the use of computerized systems in food manufacturing
plants. This guide may not include all CFR references under which computerized systems can
be regulated.
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5. 5
1928-37  Thermostatic on/off temperature control
 Air-blast freezer
 Direct steam injection to pasteurize, sterilize
 Vapor-vacuum jar sealer
 Chromatography slashes analytical time
 Direct electrometric pH measurement
 First ingredient application of citric acid
 Band-oven zone control of speed, colour
 Ultraviolet light controls microbes in process plants
 Automatic pH control
1938-47  Viscosimeter measures product viscosities
 Spectrophotometry measures food colours, constituents
 Volumetric solids feeder for blending
 World War II spurs mass-feeding market, convenience foods,
institutional packaging
 Controlled atmospheres boost storage life of fruits & grains
 Infrared spectrophotometry
 Low-temperature evaporation of citrus juices
 Positive pressure reduces microbiological contamination in food
plants
 Magnetic retort loader/unloader
 Preformed portion-controlled frozen meats
1948-57  Silicone-glazed bakery pans
 Aseptic canning commercialized
 Ultrasonic viscosimeter
 Continuous dough extrusion system
 Direct steam injection for pasteurization, sterilization
 Electron-beam system for sterilizing meats
 Hydrostatic can sterilizer
 Gas-flushed packaging
 UHT pasteurization commercialized
 Continuous on-line Brix measurement
1958-67  Infrared cooking and baking
 On-line moisture control
 Rigid polystyrene containers
 Continuous vacuum/gas-flush packaging machine
 Fluidizing freezer
 Textured soy protein
 Central control of milk receiving, processing & CIP
 Continuous freeze-dry process
 Digital controller, accepts antilog I/O
 2-piece all-aluminium can
1968-77  3-A sanitary standards for dairy equipment
 Automated wastewater aeration
 Cryo-mechanical freezer
 Programmable digital controller
 Electronic fat/lean measurement
 Solid-state programmable controller
 Radio controlled warehouse vehicles
 Multi-ply plastic barrier bottle
 Laser scanners
 Microprocessor-based equipment controls
1978-87  Twin-screw cooker/extruder
 Mechanical vapor recompression
 Distributed control system (DCS)
 Programmable logic controller (PLC)
 Supercritical CO2 extraction
 Air impingement freezers, coolers
 Personal computers integrate with PLCs
 In-can minicomputer records retort treatment (Data
trace)
 Robotic packaging, handling equipment
 CAD/CAM software
 Ohmic heating
1988-97  Local area networks (LANs)
 DNA probes, enzyme immunoassays for pathogens
 Statistical process control (SPC)
 Process management & information system (PMIS
 First commercial food irradiation plant
 Cryogenic air freezing system
 Isostatic ultra-high-pressure (UHP) process
 Open batch control systems
 Double-impingement freezers and ovens
 Enterprise Resource Planning (ERP) systems
Early 2000  First commercial UHP product (guacamole)
 Eggs pasteurized in shell
 Programmable motion robots
 HACCP software monitors & controls CCPs
 Automated gamma, e-beam and x-ray irradiation plants
 First UHP meat products in U.S.
 Web-enabled B2B integrations
 Condition-based machine monitoring
 Antimicrobial machine parts & building components

6. ⬡ Food processing environments need specialized computers and monitors that help the plant improve the
efficiency and productivity of the processing equipment, while remaining unaffected by the harsh conditions.
⬡ Specialized industrial computers and monitors in the food industry not only streamline data access and improve
product traceability, but also increase accuracy in product assembly and distribution through computerized
management of the processes.
⬡ Using industrial computers and monitors can also help to reduce the long-term expenses of a business, as
specialized industrial equipment will normally last a lot longer in rigorous environments, compared to standard
PCs.
⬡ Most importantly, specialized industrial computers and monitors can deliver all of these benefits without
presenting any risk of contamination to the food manufacturing process.
Need of Computerized Systems in Food Industry
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7. The most important advantages of automation are:
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• Food safety
• Consistent product quality
• Reliability
• Production economy
• Flexible production
• Production control Traceability

8. Computerization in…..
⬡ Fish Processing Plants
⬡ Meat and poultry Plants
⬡ Dairy Plants
⬡ Fruit and Vegetable Processing Plants
⬡ Bakery & Confectionery
⬡ Beverage Processing Plants
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9. Fish Processing Plants
⬡ How Industrial Panel PCs Are Used In Fish Processing Operations
• Fish processing involves two major division, which is handling and separation of fish for
alternate uses.
• For the process of separation of fish for its alternate uses, industrial PCs can also be useful in
the process.
• A reliable computing device can have a compatible system processor. This is to make sure
that data is received, stored, and analyzed before it is transmitted to a certain application.
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10. Recent Advances in Seafood Analytical
Methodology
 Hyperspectral Sensors
• Spectroscopy and spectral imaging techniques have been given special attention in recent
years being fast and non-destructive fingerprinting methods.
• The potential of several spectroscopic techniques operating in the ultraviolet (UV), visible
(VIS), near infrared (NIR) or mid-infrared (MIR) regions has been widely investigated, with the
VIS-NIR regions being the most used analysis for fish and other seafood products.
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11. 11
Examples of applications of hyperspectral
imaging in the seafood sector
• Smart sensors based on hyperspectral imaging
(HSI) have received enormous interests.
• The increased attention of the seafood industry
towards HSI based devices is due to its
properties to generate automatically, rapidly, and
in one shot spatial and spectral information
without the need for solvents or highly trained
staff.
• Therefore, HSI can be considered as a promising
building block for the Industry
HIS System

12. Function of HSI
• Chemical Properties
• Color and Other Physical Properties
• Microplastic Evaluation
• Microbial Spoilage
• Authentication
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13. Advanced Mass Spectrometry
• Mass spectrometry (MS), has evolved as one of the most valuable analytical tools available
to modern scientists allowing a deep and comprehensive knowledge on structural
elucidation of unknown substances, quality control of drugs, clinical, environmental, food
control, and forensic analytes, providing qualitative as well as quantitative information for a
broad variety of compound classes.
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14. 14
Recent technical innovations in MS-based techniques.

15. Meat and poultry Plants
• Demand for meat production has led to rapid growth in the scale of Meat and poultry
enterprises globally.
• The Meat and poultry industry needs to implement several changes in its production and
processing systems to meet the growing demand for Meat and poultry products, while taking
into account farming sustainability and ensuring high standards in Meat and poultry processing
plants.
• Advanced sensors and sensing devices, data processing and machine learning methods are
effective tools for the industry to :
1. Optimize yield and material use on the processing line.
2. To track material flow throughout the entire process from farm to fork
3. Make decisions based on real-time constraints in material flows, manufacturing
operations and energy consumption.
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16. What is technology 4.0?
• We are living in the fourth technological and industrial revolution era (i.e., technology 4.0) which
involves the fusion of various technologies, including robotics, artificial intelligence, virtual reality,
autonomous systems, nanotechnologies, quantum computing and a completely interconnected
Internet of Things.
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17. Application in Meat and poultry processing plants
• Integration of cyber-physical systems and wireless communication
technologies that track Meat and poultry production in real-time to
provide production data at different steps of the production process.
• The transport of live producers to the processing plant is the first step
in raw material reception then to rate of the production line.
• After evisceration, in which the offal and legs are removed from the
bird, the material yield will be calculated, the weight of each bird and
the data from the production line will be generated automatically.
• Specialized software in the production line will be able to make the bird
selection, manage flexible distribution and minimize waste.
• Real time monitoring systems can be used to monitor the performance
of the employees and the quality of packaged and labeled products
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18. Challenges faced by technology 4.0
• Technology 4.0 is reshaping the contours of the Meat and
poultry industry, therefore, it is facing several new challenges.
• Increasingly competitive dynamics and facilitated market
entrance of new competitors are among the most critical
challenges in the technology 4.0 era.
• Moreover, digital connectivity implies sharing data and a high
level of transparency which expose Meat and poultry
processors to the risk of cyber attacks and industrial espionage,
along with the challenge of securing data rights and access.
• In addition, technology 4.0 is predicted to have a far-reaching
impact on employee roles in Meat and poultry processing
plants.
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19. Dairy Plants
• In India, dairy sector is growing very fast.
• A large dairy plant involves diversified activities like procurement of milk, processing of milk,
manufacturing of milk products, marketing, inventory control, human resource management, etc.
• The complexity in these operations increases with scaling up of handling capacity of milk,
manufacturing variety of milk products and multiple locations of manufacturing units.
• Therefore, it is imperative to employ state-of-the-art information technology tools to manage
multifaceted operations of dairy plant.
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20. AKASHGANGA
• Shree Kamdhenu Electronics Private Ltd. (SKEPL) developed an IT enabled "Automatic Milk
Collection Station" marketed under the brand name of AKASHGANGA. It automates the milk
collection process at local Dairy Cooperative Society (DCS).
• This system incorporates an electronic weighing system, a milk analyzer to test milk quality, a
personal computer, and accounting and management software that cover all functionalities of the
Primary Co-operative Societies.
• Advantage of AKASHGANGA as compared to manual procedure
 Reduce Laboure
 Increases efficiency and transparency in the system
 Better record keeping
• To integrate entire operations at DCS, e.g., milk receipt, milk sales to unions, local sales,
purchases, product sales to farmers, financial procedures such as account ledgers, balance
sheet/ profit & loss, audit and inventory management.
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21. Fruit and Vegetable Processing Plants
• In agriculture science, automation increases the quality, economic growth and productivity of
the country. The export market and quality evaluation are affected by assorting of fruits and
vegetables.
• The crucial sensory characteristic of fruits and vegetables is appearance that impacts their
market value, the consumer’s preference and choice.
• Although, the sorting and grading can be done by human but it is inconsistent, time consuming,
variable, subjective, onerous, expensive and easily influenced by surrounding.
• Hence, an astute fruit grading system is needed.
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22. Fruits and vegetables quality inspection
• Quality inspection of fruits and vegetables using image processing technique involves five
steps, image acquisition, pre-processing, image segmentation, feature extraction and
classification.
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A generalized block diagram of identication in image processing.

23. Image acquisition
• In food applications, image acquisition tools used are camera, ultrasound, magnetic resonance
imaging (MRI), and electrical tomography and computed tomography (CT). To generate the digital
image charged coupled device (CCD) and complementary metal oxide semiconductor (CMOS)
image sensors are used.
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A classical computer vision system

24. Preprocessing
• Images acquired by various types of techniques consist of multiple noises which deteriorate the
aspect of an image. Therefore, it cannot contribute appropriate data for image processing.
• The preprocessing enhance the image data, which overcome reluctant distortions and enlarge
the features of image that are essential for processing and build a relevant image (degraded
form) than the original for a definite application.
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25. Segmentation
After preprocessing, image segmentation is required which separates a digital image into distinct
areas. The major function is to separate the background for processing the significant area during the
object evaluation. A proper segmentation is crucial for further progress in image analysis and an
improper segmentation will diminish the classifiers performance.
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26. Feature extraction
• After image segmentation, features are estimated for further analysis. These features are the
basic factors in a computer vision system as they consist of effective data for image perceptive,
interpretation, object classification.
• In this process, extracted features form feature vectors that are classify to recognize the input.
These feature vectors defines the object shape uniquely and precisely.
• The feature extraction aim is to enlarge the rate of recognition by extracting the features.
• In the food industry, these features give the explicit data that can be considered for quality
assessment and analysis.
• Color, textural and morphological features are frequently used to analyze the defect and
maturity of the fruits and vegetables.
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27. Classification
• The essential feature for food quality evaluation is classification which contribute a structure in
which artificial simulation of human thinking is done to guide humans form sophisticated
judgments instantaneously, correctly and persistent. By using image processing techniques,
fruits and vegetables images can be described by set of features such as color, size, shape
and texture.
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Comparison of different classification techniques for quality analysis of
fruits and vegetables.

28. 28
Efficiency for quality analysis of fruits and vegetables based on classification techniques.

29. Defect detection of fruits and vegetables
• To manage these requirements, computer vision system provides automated, cost-effective and
non-destructive technique.
• This image processing based inspection technique has various applications in fruits and
vegetables quality evaluation.
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30. Bakery &
Confectionery
• Baking is much more of an exact science – exact measurements, chemical reactions, and
precise techniques are the cornerstones of good baking.
• And like any other science, new technologies are constantly pushing the limits of what’s
possible in the baking industry.
• Whether you’re the owner of a baking business or you’re just doing research for a new bakery,
here are six new technologies in the baking industry that you should know about:
1. 3D bread quality x-rays.
2. Continuous mixing technology.
3. Vacuum cooling chambers.
4. Digital humidity sensors.
5. Wire Cut machines.
6. Hydro bond technology.
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31. 3D bread quality x-rays
• When producing large amounts of bread for wholesale use, it’s difficult to know exactly what’s
happening inside the loaf. The biggest problem for bread makers is when holes form because
of a mistake in the fermentation process. If holes do develop, the bread isn’t an acceptable
level of quality because it’s too difficult to work with later on.
• To solve that problem, Biometric has pioneered 3D X-ray food inspection technology. It works
by scanning the bread and rendering a 3D digital model that shows imperfections inside.
• Combined with an automated rejection process, unacceptable loaves can be detected and
removed from the production line, ensuring that only the best quality products leave the
bakery.
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32. Continuous mixing technology
• Precision is key in baking, and continuous mixing technology allows you to mix vast quantities
of dough (non-stop) with incredible accuracy.
• The mixers come in a number of sizes, depending on your needs, from 50 to 10,000 kg/hour.
The whole process can be monitored and operated from a control system, allowing bakers to
mix anything they need and make adjustments quickly and easily.
• There’s really no better way to ensure a consistent product throughout the working day for a
busy baking business.
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33. Vacuum cooling chambers
• Vacuum cooling chambers extract moisture and
heat much faster. After leaving the oven, the
baked goods are placed in a vacuum chamber.
• The increased pressure, the boiling point for
water changes from 100°C to 30°C, causing the
moisture in the baked goods to evaporate more
easily.
• The products cool down much faster than usual,
meaning they’re ready for packaging – then the
next batch can be cooled.
• Vacuum cooling cuts down the whole baking time
by a significant amount, allowing higher
production levels.
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34. Beverage Processing Plants
• Bottling industry computers are offering solutions that work through streamlining production
and eliminating excess cost.
• The bottling industry computers are used with software that is flexible and designed for
productivity increase.
• A special type of a waterproof computer is required for factory production as there is usually a
lot of water, moisture, steam, and chemicals around the bottling lines.
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35. • External ports provide easy adaption for multiple needs including ethernet, WLAN connectivity,
and more without affecting waterproof capabilities.
• Intense PC units are able to withstand the extreme conditions experienced on the bottling lines.
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36. Application of modern computer algebra systems in
food formulations and development: A case study
Background
• Nutritional security determines the level of public health within a population while inadequate
nutrition is one of the major factors in development of various health problems.
• This can be alleviated with sufficient and affordable access to currently available or newly
designed nutritious foods.
Scope and approach
• Formulation of new foods can be very costly, so methods able to lower design expanses are of
utmost importance to the industry.
• Hence, the purpose of this work was to rationalize utilization of modern computerized algebraic
systems (CAS) in solving traditional problems for formulating food mixtures by food
combinatoric principles (FCP).
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37. Key findings and conclusions
• Practical aspect of FCP approach was shown in a case of formulating new food with predefined
nutritional features (targeting amino acids content) from 14 components (curd and 13 varieties of
grains and beans). The application of FCP in CAS saves time and provides mathematically
perfect solutions.
• Such solutions should be tested for supplementary production parameters (sensory, feasibility,
etc.) prior to industrial production of large scale quantities.
Formulation of food products by food combinatoric principles
• Currently, nutritional sciences sufficiently identified the major recommended daily requirements
for macro- and micro-nutrients and other relevant principles for obtaining a balanced and healthy
diet in population.
• Hence, the next logical step in tackling nutritional scarcity consists of designing affordable foods
based on such principles. That is neither a simple nor an affordable task
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38. Review of available food formulation software
• In the past, numerous programs were developed for mix calculations and composite products
design. This software can be divided in two broad categories :
(a) Industrial programs for large industry used as part of the production management software;
and
(b) Small-scale operating computer programs intended for the design of specific products.
Use of food combinatoric principles in calculating simple food
formulations
• This section provides a basic scenario on food formulation. For instance, let us assume that
production has two raw materials.
• The raw material (I) in which the content of nutrient A and nutrient B, equals to α and β,
respectively. Further raw material (II), in which the contents of nutrients A and B are equal to γ
and δ, respectively.
• The goal is to design a product in which the content of nutrients A and B will be equal to η and
μ, respectively, derived from x kg of raw material (I) and y kg of (II).
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39. Use of modern computer algebra systems for calculating the food
formulations
• There are number of existing computer algebra systems (Maple, PTC Math CAD,
Mathematica, MATLAB, Maxima, etc.) that allow handling almost any problem of the combined
products design.
• The PTC Math CAD was selected as the popular computer algebra system for solving
problems for the combined products' design.
• This software is able to prepare interactive full documents with necessary visualizations. It can
present calculations with plots, graphs, and text in a single file.
Conclusions and recommendations
• New product development is an expensive, complex and time-consuming task that involves
abundance of activities and resources.
• A number of decisions must be made during development and adequate product design must
be evaluated for quality, sensory evaluation, consumer benefits, costs, marketing, etc.
• With wide variety of challenges as: numerous mix formulations and production lines, a large
number of raw materials that can be used as ingredients, frequent variation of their nutritive 39

40. Upcoming Technologies
• High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food
industry or related sectors. This review aims to describe the basic principles of these
nonthermal technologies as well as the state of the art concerning their impact on biological
cells, enzymes, and food constituents.
• Current and potential applications will be discussed, focusing on process-structure-function
relationships, as well as recent advances in the process development.
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 High-voltage atmospheric cold plasma
 Electrohydrodynamic drying
 Isochoric freezing

41. Current Scenario in India
⬡ According to a recent report from ING, technology helps food manufacturers produce more
efficiently for a growing world population.
⬡ By using tech to improve processing and packaging, it can improve the shelf life and safety of
food.
⬡ Indian food and beverage sector is looking at modernization to keep pace with the ongoing
trends and regulations.
⬡ Food and Beverage companies in India are now investing in technology. Companies are
realizing the need to make some changes in food safety and transparency in the supply chain.
⬡ Companies do not have the right systems in place, all the way from recipes, its ingredients and
not being able to trace the products in the supply chain they will be at a disadvantage.
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42. Agriculture
⬡The convergence of internet, cloud platforms,
Internet of things (IoT), Artificial Intelligence,
Machine Language and open data have transformed
agriculture.
⬡In November 2020, Prime Minister Mr. Narendra
Modi while inaugurating the Responsible AI for
Social Empowerment Summit, RAISE 2020
highlighted how Artificial Intelligence-based agri-tech
applications are set to unleash value in agriculture,
especially in wake of the recent farm reforms that
have opened doors to private sector investments in
agriculture.
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43. Cloud Kitchen
⬡ A Cloud Kitchen is a restaurant that is designed
solely for the purpose to fulfil the online delivery
orders from Swiggy, Zomato, UberEATS, Ola Foods
& more and doesn’t have a dine-in option.
⬡ Known by many other names like ghost kitchens,
virtual kitchens, dark kitchens, and satellite kitchens,
these cloud kitchens are expected to see a 17.25%
rise in (Compound annual growth rate)CAGR by
2030.
⬡ Recently, Wendy’s Co. has struck a deal with India’s
Rebel Foods to open about 250 cloud kitchens
across the country, one of the most ambitious efforts.
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44. IoT in Food Safety
⬡ (Internet of Things) IoT is a system of interrelated
computing devices with unique identification tags.
⬡ It can interact with each other by transferring data over a
network with the help of embedded sensors, processors,
and communication hardware.
⬡ In the food and beverage sector, IoT helps in gaining
greater visibility in each stage of manufacturing,
production, and transportation.
⬡ Even though it affects the privacy of the companies, IoT
improves food safety and traceability.
⬡ It also helps in the reduction of wastage and costs. It
combines sensors, artificial intelligence, and traceability
services like blockchain.
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45. 45
Industry 4.0 offers the opportunity to be prepared and also to benefit from the changing consumer
behavior while helping overcome the resource limitations from the supply side. However a
sustainable partnership model is essential between government, private firms and industry bodies
for promoting Industry 4.0.

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47. Conclusion
⬡ As the demand for processed foods is increasing, use of automated systems can improve the
efficiency and also helps to speed up the processing operations. In case of food industry
where the quality and safety are very important there the computerization will play an important
role.
⬡ And as the technology improves the safety will also improve that’s why all of the food
processing industry are adopting the automated way of processing to optimize yield and
material use, to track material flow throughout the entire process from farm to fork, make
decisions based on real-time constraints in material flows, manufacturing operations and
energy consumption.
⬡ I would like to conclude by suggesting that automation is now becoming more and more simple
with the help of technology 4.0 and the industry 4.0 and all the small scale and large-scale
firms should use the basic automated system to make their product more valuable
and trustworthy.
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48. Reference
 https://www.sciencedirect.com/science/article/pii/S2666154320300144
 https://www.foodprocessing.com/on-the-plant-floor/technology/article/11287870/four-emerging-
technologies-for-processing-food-in-2022
 https://www.foodprocessing.com/on-the-plant-floor/technology/article/11287870/four-emerging-
technologies-for-processing-food-in-2022
 https://www.sciencedirect.com/science/article/pii/S131915781830209X
 https://countingup.com/resources/6-new-technologies-in-the-baking-
industry/#:~:text=3D%20bread%20quality%20x%2Drays,Digital%20humidity%20sensors.
 https://www.fda.gov/inspections-compliance-enforcement-and-criminal-
investigations/inspection-guides/computerized-systems-food-processing-industry
 https://www.ibef.org/research/newstrends/technology-revolutionizing-india-s-food-sector
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49. Any Questions….?
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50. THANK YOU
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