This document discusses the use of robotics in the food processing industry. It provides an introduction and overview of the history and components of robots. It then discusses the various types of robots used in specific food industry applications, including meat processing, fruit and vegetable processing, dairy processing, and packaging. Reasons for automating food processing are also outlined, along with the components and types of robots commonly used. Examples of robotic applications in specific food sectors like meat, dairy, and fruit and vegetable processing are also summarized.
This document discusses the use of robots in the food processing industry. It begins by defining industrial robots according to the British Automation and Robot Association and International Standards Organization. It then provides a brief history of industrial robots, noting that the first modern robot was developed in 1959. The document outlines the various types of robots used in food processing, including articulated, SCARA, and delta robots. It discusses specific applications of robots in areas like cartoning, labeling, palletizing, and dairy, meat, and fruit/vegetable processing. Sensory robots like electronic noses and tongues are also summarized. In conclusion, the document discusses the benefits of robots for food manufacturers but also notes their high costs.
This is Presentation regarding to Recent Automation in Food processing industries.
Mr. Siddheshwar Bhagwanrao Shinde
M.tech Food Technology
College of Food Technology VNMKV Parbhani
The document discusses automation in the food industry. It begins by stating that the current level of automation is described as "islands of automation" rather than fully integrated systems. It also notes that food processing is highly labor-intensive, with labor costs up to 50% of production costs, so automation aims to improve productivity and reduce labor costs. Common tools of automation discussed include computer vision systems, online sensors, robotics, and computer-integrated manufacturing systems. The document provides examples of automated dairy, bakery, and beverage processing.
The document summarizes the use of robotics in food processing. It discusses how robotics is being used in various food industries like meat, fruit/vegetables, and dairy to automate tasks like harvesting, grading, packaging etc. The benefits of robotics include reduced labor costs, increased productivity and quality. While initial costs are high, robotics has potential to streamline production processes. Different types of robots like articulated and delta robots are discussed along with examples of their applications in food processing.
Application of artificial intelligence in food processing sectorRamabhau Patil
This document discusses the use of artificial intelligence in the food processing sector in India. It notes that the food processing industry in India is large but that quality and safety issues are a priority for improvement. It then describes how various artificial intelligence techniques, including fuzzy logic, neural networks, genetic algorithms, and others can be applied to complex food processing control problems to model non-linear systems with imperfect data. Several examples are provided of applications of AI for tasks like detecting plant diseases, evaluating food crispness, detecting defects in fruits, and identifying weeds. The document concludes by outlining some research areas where AI could further improve food quality measurement and monitoring.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
1. Food processing automation aims to improve food safety, quality, and efficiency through technology.
2. Current automation in food industry consists of isolated automated processes, but full integration is needed.
3. Challenges include food variation and unique properties, but automation reduces costs and improves consistency.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
This document discusses the use of robots in the food processing industry. It begins by defining industrial robots according to the British Automation and Robot Association and International Standards Organization. It then provides a brief history of industrial robots, noting that the first modern robot was developed in 1959. The document outlines the various types of robots used in food processing, including articulated, SCARA, and delta robots. It discusses specific applications of robots in areas like cartoning, labeling, palletizing, and dairy, meat, and fruit/vegetable processing. Sensory robots like electronic noses and tongues are also summarized. In conclusion, the document discusses the benefits of robots for food manufacturers but also notes their high costs.
This is Presentation regarding to Recent Automation in Food processing industries.
Mr. Siddheshwar Bhagwanrao Shinde
M.tech Food Technology
College of Food Technology VNMKV Parbhani
The document discusses automation in the food industry. It begins by stating that the current level of automation is described as "islands of automation" rather than fully integrated systems. It also notes that food processing is highly labor-intensive, with labor costs up to 50% of production costs, so automation aims to improve productivity and reduce labor costs. Common tools of automation discussed include computer vision systems, online sensors, robotics, and computer-integrated manufacturing systems. The document provides examples of automated dairy, bakery, and beverage processing.
The document summarizes the use of robotics in food processing. It discusses how robotics is being used in various food industries like meat, fruit/vegetables, and dairy to automate tasks like harvesting, grading, packaging etc. The benefits of robotics include reduced labor costs, increased productivity and quality. While initial costs are high, robotics has potential to streamline production processes. Different types of robots like articulated and delta robots are discussed along with examples of their applications in food processing.
Application of artificial intelligence in food processing sectorRamabhau Patil
This document discusses the use of artificial intelligence in the food processing sector in India. It notes that the food processing industry in India is large but that quality and safety issues are a priority for improvement. It then describes how various artificial intelligence techniques, including fuzzy logic, neural networks, genetic algorithms, and others can be applied to complex food processing control problems to model non-linear systems with imperfect data. Several examples are provided of applications of AI for tasks like detecting plant diseases, evaluating food crispness, detecting defects in fruits, and identifying weeds. The document concludes by outlining some research areas where AI could further improve food quality measurement and monitoring.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
1. Food processing automation aims to improve food safety, quality, and efficiency through technology.
2. Current automation in food industry consists of isolated automated processes, but full integration is needed.
3. Challenges include food variation and unique properties, but automation reduces costs and improves consistency.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
This document is an ifm catalogue from 2015/2016 that provides information on ifm's automation technology solutions for the food industry. It summarizes ifm's extensive portfolio of sensors, control systems, and connectors that offer high quality and reliability for food processing applications. Ifm has over 40 years of experience in this industry and works with leading food manufacturers worldwide to provide clean and standards-compliant solutions.
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
Controlled atmosphere and modified atmosphere storageMaya Sharma
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
Food engineering is a multidisciplinary field that combines science, engineering, and microbiology to develop food and agricultural products and processes. It involves genetically modifying crops and livestock to grow faster/bigger and produce more in less space. However, there are concerns that food engineering technologies have not been adequately tested for safety, are not precise enough, and can lead to pesticides in crops and animal cruelty from factory farming practices. While companies claim it can address world hunger and costs, critics argue it has instead removed nutrients from food and increased corporate profits without lowering consumer prices.
This Application Note describes the technology and applications of infrared heating. The basic principles behind the technology and its important characteristics, such as the effect of emissivity and shape coefficient on the rate of transfer of thermal energy, are described.
Infrared heating is characterized by high energy densities, rapid heating, and relative ease of installation. All these advantages offer the possibility of higher production speeds, more compact installations, and lower investment costs. Thus, in many industrial production processes, infrared heating offers advantages with respect to conventional heating techniques such as convection or hot air ovens.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document discusses the use of CAD and CAM systems in the food industry. CAD (Computer Aided Design) is used to design products digitally from conceptualization through documentation. CAM (Computer Aided Manufacturing) utilizes CAD data and computers to automate manufacturing processes with little human intervention. CAD and CAM systems increase productivity and quality, create manufacturing databases, optimize tool paths, and assist with production scheduling. They are used in the food industry for equipment design, nutritional analysis, packaging design, and setting automated manufacturing parameters like temperatures and times. While CAM reduces costs and improves consistency, it also results in some job losses and requires an expensive initial investment.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
This document discusses the use of machine vision systems in the food industry. It begins by defining machine vision as using visual sensors and image processing to enable machines to make intelligent decisions. It then explains that machine vision provides an automated, non-destructive, and cost-effective way to assess quality factors like appearance, flavor, and texture. Major applications of machine vision in the food industry include quality control, harvesting, sorting and grading, packing, food safety checks, bottling verification, and labeling verification. The document concludes that machine vision systems can increase productivity, quality, and customer satisfaction while reducing costs.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
Types of waste and magnitude of waste generationPritika Rana
Food industries generate large amounts of waste from their production processes. [1] Meat industries produce waste like blood, hair, skin and bones from animal slaughter. [2] The milk industry's main waste is sludge from wastewater treatment. [3] Fruits and vegetable industries deal with solid peels and skins as well as liquid waste from juicing. Proper utilization of these wastes is important to reduce environmental impact.
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
This document provides an overview of robots and robotics. It defines a robot as a re-programmable machine that can perform tasks automatically in place of humans, especially in hazardous environments. The document then discusses the history and origins of the words "robot" and "robotics." It also outlines some of the key parts of industrial robots like sensors, effectors, actuators, controllers, and arms. Finally, it briefly describes different types of robots and their applications as well as some advantages and disadvantages of robotics.
APRIL Launch Event - How Will Robotics & Automation Change Food Processing?Jake Norman
How will robotics & automation change food processing?
For the launch of the APRIL robotic chef, OAL and the University of Lincoln hosted a number of fantastic speakers to discuss "How will robotics & automation change food processing?". Speakers included:
Jake Norman, Marketing Manager, OAL
Andrea Paoli - Robotics Professor, University of Lincoln
Ian Beauchamp - Process Manager, OAL
Mark Swainson - Principal Lecturer, OAL
Harry Norman - Owner/Managing Director, OAL
This document is an ifm catalogue from 2015/2016 that provides information on ifm's automation technology solutions for the food industry. It summarizes ifm's extensive portfolio of sensors, control systems, and connectors that offer high quality and reliability for food processing applications. Ifm has over 40 years of experience in this industry and works with leading food manufacturers worldwide to provide clean and standards-compliant solutions.
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
Controlled atmosphere and modified atmosphere storageMaya Sharma
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
Food engineering is a multidisciplinary field that combines science, engineering, and microbiology to develop food and agricultural products and processes. It involves genetically modifying crops and livestock to grow faster/bigger and produce more in less space. However, there are concerns that food engineering technologies have not been adequately tested for safety, are not precise enough, and can lead to pesticides in crops and animal cruelty from factory farming practices. While companies claim it can address world hunger and costs, critics argue it has instead removed nutrients from food and increased corporate profits without lowering consumer prices.
This Application Note describes the technology and applications of infrared heating. The basic principles behind the technology and its important characteristics, such as the effect of emissivity and shape coefficient on the rate of transfer of thermal energy, are described.
Infrared heating is characterized by high energy densities, rapid heating, and relative ease of installation. All these advantages offer the possibility of higher production speeds, more compact installations, and lower investment costs. Thus, in many industrial production processes, infrared heating offers advantages with respect to conventional heating techniques such as convection or hot air ovens.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document discusses the use of CAD and CAM systems in the food industry. CAD (Computer Aided Design) is used to design products digitally from conceptualization through documentation. CAM (Computer Aided Manufacturing) utilizes CAD data and computers to automate manufacturing processes with little human intervention. CAD and CAM systems increase productivity and quality, create manufacturing databases, optimize tool paths, and assist with production scheduling. They are used in the food industry for equipment design, nutritional analysis, packaging design, and setting automated manufacturing parameters like temperatures and times. While CAM reduces costs and improves consistency, it also results in some job losses and requires an expensive initial investment.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
This document discusses the use of machine vision systems in the food industry. It begins by defining machine vision as using visual sensors and image processing to enable machines to make intelligent decisions. It then explains that machine vision provides an automated, non-destructive, and cost-effective way to assess quality factors like appearance, flavor, and texture. Major applications of machine vision in the food industry include quality control, harvesting, sorting and grading, packing, food safety checks, bottling verification, and labeling verification. The document concludes that machine vision systems can increase productivity, quality, and customer satisfaction while reducing costs.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
Types of waste and magnitude of waste generationPritika Rana
Food industries generate large amounts of waste from their production processes. [1] Meat industries produce waste like blood, hair, skin and bones from animal slaughter. [2] The milk industry's main waste is sludge from wastewater treatment. [3] Fruits and vegetable industries deal with solid peels and skins as well as liquid waste from juicing. Proper utilization of these wastes is important to reduce environmental impact.
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
This document provides an overview of robots and robotics. It defines a robot as a re-programmable machine that can perform tasks automatically in place of humans, especially in hazardous environments. The document then discusses the history and origins of the words "robot" and "robotics." It also outlines some of the key parts of industrial robots like sensors, effectors, actuators, controllers, and arms. Finally, it briefly describes different types of robots and their applications as well as some advantages and disadvantages of robotics.
APRIL Launch Event - How Will Robotics & Automation Change Food Processing?Jake Norman
How will robotics & automation change food processing?
For the launch of the APRIL robotic chef, OAL and the University of Lincoln hosted a number of fantastic speakers to discuss "How will robotics & automation change food processing?". Speakers included:
Jake Norman, Marketing Manager, OAL
Andrea Paoli - Robotics Professor, University of Lincoln
Ian Beauchamp - Process Manager, OAL
Mark Swainson - Principal Lecturer, OAL
Harry Norman - Owner/Managing Director, OAL
The document discusses the application of robotics in the food industry. It provides definitions of robots and outlines their history. Robots are commonly used in factories to perform tasks that are difficult, unsafe, or boring for humans. They offer advantages like working continuously without breaks. In food manufacturing specifically, robots are used for tasks like washing, palletizing, cheese slicing, bag packaging, sausage packing, and ultrasonic cheese slicing to improve hygiene, precision, output and reduce hazards.
This document discusses trends in DIY food innovation in 2015. It notes that DIY projects related to growing, cooking, and eating food are becoming increasingly popular as consumers seek to feel a sense of accomplishment. Various new services and tools are highlighted that lower the barriers to entry for aspirational consumers to engage in activities like urban farming, perfectly cooking meals, 3D food printing, and molecular gastronomy. The document suggests companies should provide consumers with the skills and tools to feel like experts in new areas in order to deepen consumer relationships and determine if passions are temporary or not.
APRIL Launch Event - Kuka - Intersector Knowledge Transfer OpportunitiesJake Norman
For the launch of the APRIL robotic chef, Kuka Robotics UK CEO Jeff Nowill spoke about the "Intersector Knowledge Transfer Opportunites at the National Centre for Food Manufacturing.
Advancement in use of Robots in Modern Applications Akshar Thakur
Robots are increasingly being used in modern applications like manufacturing, automobiles, electronics, medicine and defense. The document discusses how robots are used in these sectors to improve flexibility, quality and productivity. Specific examples are provided of robots being used in automobile assembly, packaging, electronics manufacturing, space exploration and bomb disposal. The benefits of robots include increased production speeds and consistency while reducing costs. However, expertise is required to program and handle robots, and bottlenecks could limit the benefits of automation. Overall, robots are revolutionizing industries while potentially affecting some jobs, but technology has historically been a net creator of new types of jobs.
This document provides an overview of flexible manufacturing systems (FMS). It defines FMS and discusses their typical components such as machining stations, material handling systems, and load/unload stations. The document outlines the objectives and advantages of FMS, including increased flexibility and responsiveness to changes. It also notes some potential disadvantages like high initial costs and complexity of implementation.
The document discusses industrial robots, including their basic components, types of joints, movement and precision, power sources, sensors, end effectors, and applications. An industrial robot generally consists of rigid links connected by joints to form an arm with an end effector or hand. It is controlled by a computer and can be programmed to perform automated tasks through variable motions. The document covers various robotic systems and their use in manufacturing.
The document discusses food processing and preservation. It covers fermentation processes used to create foods like cheese, yogurt, bread and alcoholic beverages. It also discusses processed foods like convenience foods. Food spoilage is caused by microorganisms and can be prevented through methods like heating, drying, freezing, salting and canning. Proper food processing and preservation extends shelf life and ensures safety.
1) A robot is generally defined as a programmable machine that mimics human or animal actions and movements. To qualify as a robot, a machine must be able to receive external information and perform some physical task.
2) The word "robot" originated from the Czech word for forced labor or slavery. It was first used in a 1920s play to describe automated workers. Leonardo da Vinci drew early plans for a mechanical man in 1495.
3) Robots are commonly used in factories for repetitive tasks as they do not require breaks, pay, or accommodations. Certain dangerous jobs like bomb disposal are also well-suited to robots.
Robotics is the branch of technology that deals with the design, construction, operation, and application of robots. Robots can take the place of humans in hazardous or manufacturing processes, or resemble humans. Many modern robots are inspired by nature. The history of robots dates back to ancient myths, but modern concepts developed with the Industrial Revolution and introduction of electricity. Today, robots play a widespread role in industrial operations, classified as assembly/finishing products, moving materials/objects, or performing hazardous/difficult tasks. Robots provide quality work and increased production quantities for industries like manufacturing. They are also used in medical applications like surgery and rehabilitation. Household robots may perform tasks like cleaning in the future.
Roboticists develop robotic devices that can move autonomously and be programmed to behave in certain ways. Robots are considered intelligent if they can safely interact with unstructured environments while achieving specified tasks. The word robotics was first used in a 1942 Isaac Asimov short story and he explored ideas like robotherapists. Asimov also established three laws of robotics concerning not allowing or causing harm to humans. There are different types of robots including mobile, rolling, walking, stationary, autonomous, and remote-controlled robots that can have various purposes like exploration, manual labor, or controlled tasks.
Radio frequency identification (RFID) technology provides real-time information that can help retailer & distributor plan product delivery schedules more efficiently, or allows customers to see deeper into the supply chain
Robotic Rotary Dairies - a brave new world where cows milk themselves by Var...Art4Agriculture
Sydney University and Delaval have created the first Robotic Rotary Dairy which requires very little human input. Vardhman uses clever graphics to show you how it works
Integro Technologies is a trusted source in machine vision technology for the food and beverage industries. Food and beverage manufacturers face increasing challenges to deliver high-quality products to consumers. Many manufacturers are filling niche markets and are working with thousands of different labels while others are concerned with proper levels and packaging requirements.
Machine vision benefits food and beverage manufacturers by enhancing and exceeding manufacturing quality and performance requirements. This technology is vital in verifying assembly and tracking, eradicating defects, and capturing essential data at every stage of the production process. Vision systems verify product and label matching, label position, presence of safety rings, tightened caps, and more.
Automation in Industry: The People Make the Difference! Mead O'Brien, Inc.
This document discusses the role of people in industrial automation over time. It argues that people remain the most important part of industry and that automation enables people to take on higher level problem solving roles. The document also notes that attracting millennial workers will be important as baby boomers retire, and that millennial values around meaningful work, collaboration, and environmental sustainability make careers in industrial automation appealing.
Robotic for packaging ,warehouse operations for E Commerce Companies Vinayak Sawant
Basic Robotics and Automation for Inbound , Packing and Outbound Process in Warehouse , Putting , Picking , Packing , Merging / Segregating , Dispatch . which is worthy for E Commerce Industry
Laboratory Robotics- The future of Food Processing industries discusses the use of robots in laboratory and food processing settings. Robots are increasingly being used for tasks like colony picking, liquid handling, sampling, and surface swabbing due to their accuracy and ability to work continuously. New applications include using mobile robots with benchtop robots to link processes together for more reliable results. Overall, the adoption of laboratory and food processing robots is expected to improve quality, efficiency, and management while addressing issues like rising labor costs and shortages.
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Pick and place robots are automated systems that use grippers and vision systems to efficiently handle objects in manufacturing. They increase production speed and accuracy while reducing human labor. Advancements in sensors and programming have made robots more versatile and capable of handling diverse tasks. Popular pick and place robots provide high payloads, speeds, and precision needed for applications in industries like electronics, food, and pharmaceuticals. Continued improvements in areas like artificial intelligence and machine learning are expected to further enhance robots' capabilities.
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3. Introduction
Reason for automating process
History
Component of robot
Types of robots used in food industry
Application of robotics in food processing sector
Meat industry
Fruit and vegetable industry
Dairy industry
Packaging
conclusion
4. The use of robotics in the food industry has increased over recent
years, particularly in the field of processing and packaging systems
However, the industry has not taken to the technology with the same
enthusiasm as the automotive and other industries
Now that the technology is becoming more affordable and the
systems more intelligent, it may be feasible to automate many of the
complex and repetitive tasks that are carried out in the food industry
The opportunity still exists to deliver significant benefits in terms of
increased food shelf life, cost reductions and flexibility (Wallin, P. J.
1997)
5. Need to reduce direct labour
Can’t get people to do the job
Need to increase quality
Difficult to do the job manually
Need to increase production
Difficult to meet specifications consistently
Need to provide flexibility in processes
Hazardous to personnel
Eliminates a contamination source
6. Robotics is the branch of mechanical engineering, electrical
engineering and computer science that deals with the design,
construction, operation, and application of robots, as well as
computer systems for their control, sensory feedback, and
information processing (Robot institute of America)
7. An automatically controlled, reprogrammable,
multipurpose manipulator programmable in
three or more axes, which may be either fixed
in place or mobile for use in industrial
automation applications (ISO)
The term robot comes from Czech and means
‘forced labour’ - coined by the Czech writer
Karel Capek in 1921 and titled “Rossum’s
Universal Robots”
8. Manual
Fast product change
Breaks
Monotonous tasks
Health claims
Labour issues
Training
Flexible Automation
Quick product change
Programmable
Repeatable
Changeable cell
configuration
Responds to part
changes
9.
10. • 1956 - George Devol applied for a patent for the first programmable robot, later
named 'Unimate'
• 1961 - First Unimate robot installed at General Motors, used for die casting and
spot welding
• 1986 - Honda starts work on its first humanoid, robot named 'E0' (later to
become ASIMO)
• 1988 - SCAMP designed as the first robot pet with emotions
• 1995- Robot used in packaging and palletisation line
• 1997- Industrial Research Ltd. New Zealand, develop robot for sheep de-fleecing
and cutting
• 1999- GTRI develop a robot for deboning of meat
11. • 1991 - First Helpmate mobile autonomous robot used in hospitals
• 1992 - Development of robot for picking of citrus fruit in spain
• 2002 - iRobot introduces Roomba, a personal robotic vacuum cleaner.
• 2004 - Reed develop robot for harvesting of mushrooms
• 2006 - The world's first robotic rotary dairy was developed by Delaval
• 2010 - NASA and General Motors join forces to develop Robonaut-2,
the new version of NASA's humanoid robot astronaut
12. Processor: The brain of the robot. It calculates the motions and
the velocity of the robot’s joints, etc.
Sensors: To collect information about the internal state of the
robot or to communicate with the outside environment
Software: Operating system, robotic software and the collection
of routines.
Rover or Manipulator : Main body of robot (Links, Joints, other
structural element of the robot)
13. Actuators: Muscles of the manipulators (servomotor, stepper
motor, pneumatic and hydraulic cylinder)
End Effecter: The part that is connected to the last joint hand of
a manipulator
Controller: Similar to cerebellum. it controls and coordinates the
motion of the actuators (Massy et al., 2010)
14.
15. Traditional Applications – Mostly Packaging Areas
• Palletizing
• Secondary Packaging : Case packing / carton loading
• Primary Packaging : Dependent upon the products
Current and New Applications
• Handling raw or unpackaged food products :Primary Packaging
• Ready-meal construction
• Cake and pie handling
• Meat processing
• Cake decoration
• Pizza assembly
• Grading of fruit and vegetables
• Cooking
Warehouse
Source: Rudall, B. H. (1994) Reports and surveys. Robotica 12, l-6
16. Any Robotic Automation System Specifications : Reach / Payload /
Speed
Protection from Water and Humidity
* Sealed Design with Smooth Finish for Drainage
* Protected from water with sealed covers
* Motors and ‘electronics’
* Corrosion resistant coating
* Purged to prevent water entry and damage
* Cabling protected from water
* Locate Controls away from water damage
Covers
Condensation inside creates corrosion
Leaks when damaged or installed incorrectly
17. The main types of robots used in the food industry are
Portal robots:
Portal robots are mounted robotic systems that span a cubic
handling area by means of three linear axes
The actual robotic kinematics (the moving axes) are located
above the mounting
Articulated robots:
Articulated robots are industrial robots with multiple interacting
jointed arms that can be fitted with grippers or tools
Articulated robots offer a high degree of flexibility
18. SCARAs:
• Selective Compliance Assembly robot Arms, or SCARAs, are a
particular form of articulated robots
• They have a single articulated arm that can only move
horizontally. They work in a similar way to human arms and are
often called ‘horizontal articulated arm robots’
Delta robots:
• Spider-like delta robots a special form of parallel robot typically
have three to four articulated axes with stationary actuators.
Because their actuators are located in the base, these kinds of
robots have only a small inertia. This allows for very high
speeds and acceleration (Khodabandehloo, 1996)
19.
20. Tasks in the meat processing sector are physically challenging, repetitive
and prone to worker scarcity
Butchery tasks are unpleasant, physically arduous and carry a high risk of
worker injury. This suggests them as prime targets for the benefits of
robotisation; how- ever, the skilled nature of the butchery task, combined
with the biological variation of the raw material, poses substantial challenges
Applications of robotics and automation in primary meat production
processes in the abattoir and cutting plant for beef, sheep/lamb and pork
meat ( Purnell et al., 2013 )
21. Yield control, legislation, difficulties in staff availability will
increase commercial pressures and encourage more meat
processor organisations to automate, simply to maintain
throughput (Balkcom et al., 2008)
Initially many meat automation research projects developed
spoke robots for their particular task (Ranger et al ., 2004 )
The main aim of using an industrial robot is to reduce
production costs and occupational injuries while improving
process efficiency and hygiene
22. • Removal of hair or hide of pig , cattle/ cow (KUKA robot)
• De-fleecing sheep or pelting (Robertson)
• Evisceration and dressing
25. • Automation and robot systems have been successful because
they perform tasks currently not possible for a human operative.
• A human butcher could not perform the multi-armed cutting and
handling operations achieved by evisceration automation.
• Even the strongest, most skilled butcher cannot match the
consistency and high-force cut accuracy achieved with robotic
primal cutting.
26. • The first automated grading facilities for fruit and vegetables
became available more than 10 years ago
• Recently, machine vision and near infrared (NIR) technologies
as well as mechatronics and computer technologies have been
employed to make these facilities more sophisticated and have
led to their use for many kinds of agricultural products
• Robot technology has proved able to handle agricultural
products delicately and with a high degree of precision, and to
gather information to create a database of products every season
27. • Since about ten years ago, packing robots and palletizing robots
have been a frequent feature in fruit grading facilities (Njoroge
et al ., 2002), while grading robots (Kondo, 2003 ), which
collect round-shaped fruits and inspect them using a machine
vision system, are now being introduced in some East Asian
countries.
• Automatic systems and robots used in agriculture then play
another important role, as they are able to keep a precise record
of their operations in databases. They then utilize that
information for the next operation or store the data either for
future use by the producer in decision-making or to provide
traceability information for quality assured foods (Kawano,
2003)
28. Harvesting of food products :
• Industrial Robot (1999) reports that, in the last 15 years,
mechanisation in farming has increased massively and the
labour force has shrunk proportionately
• Kondo et al. (1996) developed a fruit harvesting robot for use in
Japanese agriculture systems which commonly produce crops in
greenhouses and in small fields
• Reed et al. (2001) developed an end-effector for the delicate
harvesting of mushrooms
29. • Ceres et al. (1998) designed and implemented a human
aided fruit-harvesting robot (Agribot)
• The Agribot approaches the problem of fruit picking by
combining human and machine operations
30.
31.
32. • A grading system using robots has been developed for use with
deciduous fruits such as peaches, pears, and apples. system
automatically picks fruit from containers and inspects all sides
of the fruit (Kondo, 2003)
• Grading robot’s maximum speed is 1 m/s and its stroke is about
1.2 m. It takes the robot 2.7 s to transfer 12 fruits to trays, 0.4 s
to move down to the conveyor line, and 1 s to return once fruits
have been released. 0.15 s are spent waiting for the next batch
of fruit The total time to complete the operation is 4.25 s. This
means that one set of robots can process approximately 10,000
fruits per hour
33. • Dairy farming and processing is
one of most important economic
activity
34. Robotic or automatic milking
• Robotic or automatic milking systems (AMS) are becoming
increasingly important in dairy farming
• Automatic Milking Systems (AMS) milk cows any time without the
need for a human worker to be present
• Cows choose when to be milked and detailed data is recorded by the
robot which can be accessed remotely by computer or mobile device
• Relatively small base, robotic milking has been predicted to become
increasingly common
• DeKoning and Rodenburg (2014) estimated that Internationally there
were around 5,200 machines in operation in 2014
35. • The world's first robotic rotary dairy was developed by Delaval
• The first commercial installation has been operating at Gala, the
Dornauf farm in northern Tasmania since early 2012
• Robotic rotary milking system include:
Activating washing system
Changing filter sokc’s and rubber ware
Attending to alarms
Managing a separate herd of cows whose milk is not intended
for the factory (eg: antibiotic and colostrum cows)
Monitoring individual cow performance
• It is most useful for herds of more than 300 cows
36.
37.
38.
39. • The adoption of AMS has been shown to change the nature of
stockmanship in dairy farming
• Creates freedom and flexibility for the farmer
• Robotic milking improves the working conditions and lifestyle
of the dairy farmer
• It has economic advantages and benefits for cow health and
welfare
41. • Robot-based automation ensures the kind of flexibility
• Robots are usually associated with handling repetitive tasks in a
process either in high volume production roles or where flexible
hand ling systems are needed for frequent changes
• In the packaging industry, robots generally fall into three main
arenas: pick and place applications , feed placement and
palletizing
42. This is an area in which a multitude of products, applications
and packaging line set-ups. Frozen food, bakery and
confectionary, ice cream, meat and fish, cheese, pet food,
medical products, shampoo and perfume bottles
Delta robot is more commonly used
43. • In the packing stage of the packaging process, robot automation
offers easy integration, increased flexibility and high reliability
• Top loading of boxes, unloading and mixing, and feeding of
products to end loaders or film wrappers is easily handled by
robot
• A ABB robot, designed and optimized for packing applications
with a payload of up to 30 kg. With a comprehensive range of
robots, controller equipment, vision technology and software
• Robot can help to optimize all kinds of packing applications,
including race track packing and tracking of moving conveyors.
45. • Robots are mostly been used for
palletizing of bottles and crates
• Robot can transport about 30000
bottles per hour (about 1500
crates) (Karabegović et al., 2003)
46.
47.
48. Among the many challenges that plague the Robotics field in
India, the primary ones among them have to do with
• The high cost of adoption
• Availability of skilled talent and
• Procurement of hardware components
(Abheek, 2015)
49. Potential benefits from Robotic system
The requirement for reduced floor space
Improved efficiency
Improved quality
The ability to work in cold or hostile environments
Increased yields and reduced wastage
Increased consistency
Increased flexibility for some operations (Anon. 1996)
50. • Robotics has the potential to become next frontier in the food
industries
• Manual handling of foods is not going to end soon, but still the
acceptance of automation and robotics in the industry is increasing
• Robots are populating the food industry in increasing numbers as
processors intensify their continuing, relentless search for faster, more
economic methods of production that will enable them to satisfy the
insatiable demands of modern retailers and the rapidly changing
lifestyles of consumers
• Robots increase the safety process and decrease the chances
of downtimes or production shortfall, thanks to their
reliability and availability
51. • Anon. (1996) Robotics in Sweet Production. Lebensmiffelwirtrch. 7(4): 42-
43.
• BRA (1996) Robot facts 1995, British Robot Association, Aston Science
Park, Birmingham, UK.7:234-327.
• Balkcom, D. J. and Mason, M. T. ( 2008 ) Introducing robotic origami
folding, International Journal of Robotics Research. 27 (5): 613 –627.
• Buckenhüskes, H. J. and Oppenhäuser, G. (2014) DLG trend report: ‘Robots
in the food and beverage industry’; DLG Lebensmittel. 9(6):16-17.
• Erzincanli, F. (1995) A non-contact end effector for robotic handling of non-
rigid materials. Ph.D. Thesis, University of Salford, Salford.
• Khodabandehloo, K. (1996) Robotics in food manufacturing. Advanced
robotics and intelligent machines. 2:220-256.
52. • Karabegovic, I. and Dolecek, V. (2003) Applied Intelligent System, 2:34-47.
• Kawano, S. 2003. Handbook for Food Non-destruction Measurement, Science
Forum Inc, 2:37-83.
• Kondo, N. 2006. Machine vision based on optical properties of biomaterials for
fruit grading system. Environment Control in Biology, 44(3):3 –11.
• Massey, R., Gray, J., Dodd, T. and Caldwell, D. (2010) Guidelines for the design
of low cost robots for the food industry.37 (6):509 –517.
• Purnell, G., Maddock, A. and Khodabandehloo, K. (2013) Robot Deboning for
Beef Forequarters. Robotica.8:303-310.
• Rudall, B. H. (1994) Reports and surveys. Robotica. 12: l-6.
• Wallin, P. J. (1997). Robotics in the food industry, Trends in Food Science &
Technology. 8(5):193-233.
Editor's Notes
Reprogrammable: whose programmed motions or auxiliary functions may be changed without physical alterations;
Multipurpose: capable of being adapted to a different application with physical alterations;
Physical alterations: alteration of the mechanical structure or control system except for changes of programming cassettes, ROMs, etc.
Axis: direction used to specify the robot motion in a linear or rotary mode
In the packag-
ing industry, robots generally fall into three main arenas: pick and place applications (where products are packed into trays or secondary pack- ages) feed placement (where prod- ucts are pre arranged on a conveyor to ease future packaging procedures) and palletizing (pallet loading and unloading).