Robotics and Automation in the Food Industry
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Robotics and Automation in the Food Industry: Current and Future Technologies(Woodhead Publishing Series in Food Science, Technology and Nutrition)

Robotics and Automation in the Food Industry: Current and Future Technologies(Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

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.

Table of Contents:
Part I: Introduction, key technologies and significant areas of development Chapter 1: Automatic process control for the food industry: an introduction Chapter 2: Robotics in the food industry: an introduction Chapter 3: Sensors for automated food process control: an introduction Chapter 4: Machine vision in the food industry Chapter 5: Optical sensors and online spectroscopy for automated quality and safety inspection of food products Chapter 6: Supervisory Control and Data Acquisition (SCADA) and related systems for automated process control in the food industry: an introduction Chapter 7: Gripper technologies for food industry robots Chapter 8: Wireless sensor networks (WSNs) in the agricultural and food industries Chapter 9: Intelligent quality control systems in food processing based on fuzzy logic Chapter 10: Advanced methods for the control of food processes: the case of bioconversion in a fed-batch reactor Part II: Robotics and automation in particular unit operations and industry sectors Chapter 11: Automation and robotics for bulk sorting in the food industry Chapter 12: Automatic control of food chilling and freezing Chapter 13: Robotics and automation in meat processing Chapter 14: Robotics and automation in the poultry industry: current technology and future trends Chapter 15: Robotics and automation in seafood processing Chapter 16: Robotics and automation in the fresh produce industry Chapter 17: Robotics and automation for packaging in the confectionery industry Chapter 18: Automatic control of batch thermal processing of canned foods Chapter 19: Automation for a sustainable food industry: computer aided analysis and control engineering methods

About the Author :
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.

Review :
This book provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. The structuring of the book to first consider the different aspects of the technologies separate from the practical applications works well in providing a very readable text in what is a complex subject area. The editor and authors are drawn from a wide range of international experts from universities, research institutes and process control and robotic suppliers. The book is likely to be most valued as a background reference for engineering professionals in the food industry and its equipment and process control suppliers, and as a key introduction for academics interested in food production, robotics and automation, International Journal of Dairy Technology


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Product Details
  • ISBN-13: 9781845698010
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Height: 234 mm
  • No of Pages: 528
  • Sub Title: Current and Future Technologies
  • Width: 156 mm
  • ISBN-10: 1845698010
  • Publisher Date: 03 Dec 2012
  • Binding: Hardback
  • Language: English
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Weight: 940 gr


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