Woodhead
Publishing Series in Food Science, Technology and Nutrition: Number 236
Robotics and automation in the food
industry
Current and future
technologies
Edited by Darwin G. Caldwell
Oxford
Cambridge
©Woodhead
Philadelphia
Publishing Limited,
New Delhi
2013
Contents
Contributor contact details Woodhead
xi
Series in Food Science,
Publishing Technology and Nutrition Part I
xv
Introduction, key technologies and significant
areas
of
development 1
Automatic process control for the food an
industry:
introduction
Y.Huang,
2
1
3
United States
Department ofAgriculture,
USA
1.1
Introduction
1.2
Process control systems and structure in the food
1.3
Process control methods in the food
1.4
Future trends
16
1.5
References
18
3
Robotics in the food industry: J. 0.
an
industry
industry
introduction
4 5
21
Gray, The University of Manchester, UK and S. T. Davis,
University of Salford,
UK
2.1
Introduction
21
2.2
Current
23
2.3
Automation in the food sector
2.4
Specifications for a food
2.5
Future trends
32
2.6
Conclusion
34
2.7
References
35
manufacturing procedures sector
25
robot
©Woodhead Publishing Limited, 2013
26
vi
3
Contents
Sensors for automated food process control: an introduction
36
P. G. Berrie, Endress+Hauser Process Solutions AG, Switzerland
4
36
3.1
Introduction
3.2
Special
3.3
Measurement methods
44
3.4
Device
60
3.5
integration Applications of sensors
3.6
Future trends
72
3.7
Conclusion
73
3.8
References
73
37
considerations for food instrumentation
in automated food process control
Machine vision in the food E. R. Davies,
industry Royal Holloway, University ofLondon,
4.1
Introduction
4.2
Machine vision:
4.3
Applications and
4.4
Recent advances in the
75 UK 75
principles case
and methods
studies
6
77 92
application
of vision in the
food
5
67
103
4.5
industry Appraisal of the need for special inspection applications
4.6
Conclusion and future trends
4.7
Acknowledgements
106
4.8
Sources of further information and advice
107
4.9
References
108
hardware for food 104 105
Optical sensors and online spectroscopy for automated quality and safety inspection of food products C. B. Singh and D. S. Jayas, University of Manitoba, Canada
Ill
5.1
Introduction
Ill
5.2
112
5.3
Optical sensing and spectroscopic techniques Applications in the food industry
5.4
Future trends
126
5.5
Conclusion
126
5.6
References
127
Supervisory Control and Data Acquisition (SCADA) and related systems for automated process control in the food industry: an introduction J. F. Holmes and G. Russell, Georgia Tech Research Institute, USA and J. K. Allen, The University of Oklahoma, USA 6.1 Introduction to Supervisory Control and Data Acquisition 6.2 History of SCADA 6.3 SCADA standards and applications 6.4 SCADA in food processing 6.5 Laboratory study: implementation of SCADA
©Woodhead Publishing Limited, 2013
117
130
130 133 133 136 139
Contents
7
6.6
Future trends in SCADA
140
6.7
References
142
Gripper technologies for food industry robots T. K, Lien, Norwegian University of Science and Technology, Norway
143
7.1
143
7.2
Introduction
144
7.9
Gripper challenges Gripping physics Pinching and enclosing grippers Penetrating (needle) grippers Suction grippers Surface effect (freeze) grippers Selection of the appropriate gripping technology Future trends: from laboratory to industry
7.10
References
169
7.3 7.4 7.5 7.6 7.7 7.8
8
in food process automation
Wireless sensor networks
in the
(WSNs)
147 148 154 157 163 167 169
agricultural
and
food industries
171
N.
Wang, Oklahoma State University, Agricultural University, P. R. China
USA and Z.
Li, South China
8.1
Introduction
8.2
Current state of development of WSNs
172
8.3
WSN
in
184
8.4
Future trends in WSN food
8.5 9
vii
171
applications
and food
agriculture production technology in agriculture and
195
production
195
References
Intelligent quality control systems on fuzzy logic
in food
processing based 200
N. Perrot and C. Baudrit, MM, France 9.1
Introduction
200
9.2
203
9.3
Principles of intelligent control systems using fuzzy logic Current applications in the food industry
9.4
Advances in research and future trends
220
9.5
References
223
211
10 Advanced methods for the control of food processes: the case of bioconversion in
a
10.1
Introduction
10.2
The basic
226
fed-batch reactor
D. Dochain, Universite
catholique
de Louvain,
Belgium 226
model
10.3
dynamical Modelling issues: population balance modelling
10.4
food processes Monitoring issues:
10.5
Design
229 in 231
tuning
of observer-based estimators
of PID controllers for fed-batch processes
© Woodhead Publishing Limited, 2013
233 239
viii Contents
optimization 10.7 Acknowledgements
246
10.8
Conclusion
261
10.9
References
261
10.6
Part II
Real-time
260
Robotics and automation in and
industry
Deejholts,
N.
K. Mason-Palmer and C. 11.1
unit
operations 265
sectors
11 Automation and robotics for bulk G. Hamid, B.
particular
sorting
Reynolds,
D.
in the food
industry
267
McCambridge,
Briggs, Buhler Sortex Limited, UK 267
Introduction
268
11.5
Principles operation Requirements Recent advances in technology Current applications
11.6
Conclusion
285
11.7
Future trends
286
11.8
Sources of further information and advice
286
11.9
References
287
12 Automatic control of food
288
11.2 11.3 11.4
of
272 273 275
chilling and freezing Grimsby Institute ofFurther & Higher Education (GIFHE), UK 12.1 Introduction: key drivers and challenges for automatic of food chilling and freezing 12.2 Automation in refrigerated food retail display 12.3 Automation of refrigeration and freezing operations in food catering 12.4 Automation in refrigerated food transport systems 12.5 Automation in food chilling and freezing systems C. James and S. J, James,
control 288 290
292 292 294
12.6
Automation in food cold storage systems
299
12.7
Advances in research and future trends
301
12.8
Sources of further information and advice
301
12.9
References
302
13 Robotics and automation in meat G. Purnell, Education
Grimsby Institute
processing Higher
(GIFHE), UK
13.1
Introduction
13.2
Automation of
304 carcass
production processes before 309
primary chilling 13.3
304
ofFurther &
Automation of
carcass
separation processes after 316
primary chilling
©Woodhead
Publishing Limited,
2013
Contents
ix
13.4
Future trends
324
13.5
Conclusion
325
13.6
Sources of further information and advice
326
13.7
References
326
14 Robotics and automation in the
current
poultry industry:
and future trends
technology G. McMurray, Georgia Tech Research Institute, USA
329
14.1
Introduction
14.2
Robotics and automation in live of
hanging
and first processing 331
poultry
14.3
Robotics and automation in second
14.4
Robotics and automation in bulk of
poultry
329
processing of poultry
packing
and
334
shipping 347
meat
14.5
Future trends
351
14.6
References
352
processing Buljo and T. B. Gjerstad, S1NTEF Raufoss Manufacturing AS, Norway
354
15.1
354
15 Robotics and automation in seafood J. 0.
15.2
Introduction
Technologies seafood
for robotics and automation in the
359
industry of robotics and automation in fish
366
15.4
slaughtering, Application filleting, portioning and associated unit operations Automation in other unit operations in fish processing
15.5
Future trends
377
15.6
Sources of further information and advice
382
15.7
References
383
15.3
16 Robotics and automation in the fresh produce industry N.
373
385
Kondo, Kyoto University, Japan 385
16.1
Introduction
16.2
Machine vision system
key technology grading systems traceability and farming guidance
as a
and
386 389
16.3
Vegetable preprocessing
16.4
Information flow for food
16.5
Conclusion
398
16.6
References
399
17 Robotics and automation for
packaging in
396
the 401
confectionery industry J. S. Dai, King's College London, UK
401
17.1
Introduction
17.2
The
17.3
Reconfigurable mechanism technology
confectionery market and its business requirements
© Woodhead
Publishing Limited,
402
407
2013
Contents
x
of
reconfigurable system for
carton folding
408
17.4
Case
17.5
Future trends
414
17.6
Conclusion
416
17.7
Acknowledgements
416
17.8
References
416
study
a
18 Automatic control of batch thermal processing of canned foods R. J.
Simpson,
420
Almonacid, Universidad Tecnica Federico
S. F.
Regional de Estudios en Alimentos (CREAS), Chile and A. A, Teixeira, University ofFlorida,
Santa Maria, Chile and Centro Saludables USA
420
18.1
Introduction
18.2
On-line control
18.3
Validation of
18.4
Industrial automation of batch retorts
433
18.5
Advances in research and future trends
437
18.6
References
439
19 Automation for
421
strategies
432
computer-based control systems
sustainable food
industry: computer engineering methods A. I. Papadopoulos, Centrefor Research and Technology Hellas, Greece and P. Seferlis, Aristotle University ofThessaloniki, Greece and Centre for Research and Technology Hellas, Greece aided
analysis
a
and control
441
-
-
.
441
19.1
Introduction
19.2
Definition of
19.3
Automation and
19.4
Tools for automated sustainable
and links with the food
sustainability sustainability
industry manufacturing design and operation in food
in food
443 445
446
engineering 19.5
Advanced tools and methods for sustainable food
engineering with potential applications Software technologies for automated sustainable design
466
19.6 19.7
Conclusion and future trends
479
19.8
Sources of further information and advice
480
19.9
References
481
478
487
Index
©Woodhead Publishing Limited, 2013