| Series |
Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; 236 |
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Woodhead Publishing in food science, technology, and nutrition.
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| Contents |
Part 1 Introduction, key technologies and significant areas of development: Automatic process control for the food industry: An introduction-- Robotics in the food industry: An introduction-- Sensors for automated food process control: an introduction-- Machine vision in the food industry-- Optical sensors and online spectroscopy for automated quality and safety inspection of food products-- Supervisory control and data acquisition (SCADA) and related systems for automated process control in the food industry: An introduction-- Gripper technologies for food industry robots-- Wireless sensor networks (WSNs) in the agricultural and food industries-- Intelligent quality control systems in food processing based on fuzzy logic-- Advanced methods for the control of food processes: The case of bioconversion in a fed-batch reactor. Part 2 Robotics and automation in particular unit operations and industry sectors: Automation and robotics for bulk sorting in the food industry-- Automatic control of food chilling and freezing-- Robotics and automation in meat processing-- Robotics and automation in the poultry industry: Current technology and future trends-- Robotics and automation in seafood processing-- Robotics and automation in the fresh produce industry-- Robotics and automation for packaging in the confectionery industry-- Automatic control of batch thermal processing of canned foods-- Automation for a sustainable food industry: Computer aided analysis and control engineering methods. |
| Access |
Online full text is restricted to subscribers. |
| Summary |
The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. 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. |
| Add Form |
Also available in print. |
| System Details |
Mode of access: World Wide Web. |
| Biographical |
Professor Darwin Caldwell is the award-winning Research Director at the Italian Institute of Technology in Genoa, Italy and a visiting professor in the Department of Automatic Control and Systems Engineering at the University of Sheffield, UK. Currently Chair of the IEEE Robotics and Automation Chapter (UKRI), Professor Caldwell has both edited and published extensively in the field. |
| Subject |
Robotics -- Industrial applications.
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Food industry and trade -- Automation.
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Electronic books
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| Collection |
Woodhead eBooks Food
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eBooks
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| Alt Author |
Caldwell, D. G. (Darwin G.)
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| ISBN |
9781845698010 |
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1845698010 |
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9780857095763 |
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0857095765 |
| Description |
1 online resource (528 p.) |
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