Part I: Introduction, key technologies and significant areas of development
by D Caldwell
Robotics and Automation in the Food Industry
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributor contact details
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- 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
- Abstract:
- 4.1 Introduction
- 4.2 Machine vision: principles and methods
- 4.3 Applications and case studies
- 4.4 Recent advances in the application of vision in the food industry
- 4.5 Appraisal of the need for special hardware for food inspection applications
- 4.6 Conclusion and future trends
- 4.7 Acknowledgements
- 4.8 Sources of further information and advice
- 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
- Abstract:
- 7.1 Introduction
- 7.2 Gripper challenges in food process automation
- 7.3 Gripping physics
- 7.4 Pinching and enclosing grippers
- 7.5 Penetrating (needle) grippers
- 7.6 Suction grippers
- 7.7 Surface effect (freeze) grippers
- 7.8 Selection of the appropriate gripping technology
- 7.9 Future trends: from laboratory to industry
- 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
- Abstract:
- 10.1 Introduction
- 10.2 The basic dynamical model
- 10.3 Modelling issues: population balance modelling in food processes
- 10.4 Monitoring issues: tuning of observer-based estimators
- 10.5 Design of PID controllers for fed-batch processes
- 10.6 Real-time optimization
- 10.7 Acknowledgements
- 10.8 Conclusion
- 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
- Abstract:
- 12.1 Introduction: key drivers and challenges for automatic control 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
- 12.6 Automation in food cold storage systems
- 12.7 Advances in research and future trends
- 12.8 Sources of further information and advice
- 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
- Abstract:
- 15.1 Introduction
- 15.2 Technologies for robotics and automation in the seafood industry
- 15.3 Application of robotics and automation in fish slaughtering, filleting, portioning and associated unit operations
- 15.4 Automation in other unit operations in fish processing
- 15.5 Future trends
- 15.6 Sources of further information and advice
- 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
- Abstract:
- 19.1 Introduction
- 19.2 Definition of sustainability and links with the food industry
- 19.3 Automation and sustainability in food manufacturing
- 19.4 Tools for automated sustainable design and operation in food engineering
- 19.5 Advanced tools and methods for sustainable food engineering with potential applications
- 19.6 Software technologies for automated sustainable design
- 19.7 Conclusions and future trends
- 19.8 Sources of further information and advice
- Index
Part I
Introduction, key technologies and significant areas of development
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