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