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Author: Darwin G Caldwell
Publisher: Elsevier
ISBN: 0857095765
Category : Technology & Engineering
Languages : en
Pages : 527
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Book Description
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. - Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors - Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control - Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery
Author: Darwin G Caldwell
Publisher: Elsevier
ISBN: 0857095765
Category : Technology & Engineering
Languages : en
Pages : 527
Get Book Here
Book Description
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. - Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors - Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control - Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery
Author: Australia. Committee to Enquire into Prospects of Agriculture in the Northern Territory
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 274
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Book Description
Author: Fernando Pérez-Rodríguez
Publisher: Springer
ISBN: 331968177X
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Author: Australia. Department of Territories
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 276
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Book Description
Author:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 432
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Book Description
Author:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 434
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Book Description
Author: Sukhmani Khorana
Publisher: Rowman & Littlefield
ISBN: 1786602202
Category : Social Science
Languages : en
Pages : 142
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Book Description
In the 21st century, an accelerated pace of global movements of people, goods, capital, technology and ideas has led to ambivalence regarding cultural identity for individuals, as well as collectives like neighbourhoods and cities. While the preparation, availability and consumption of diverse foods have become symbolic of the very openness of a place, there are concerns that this is only reflective of a superficial and consumerist form of middle class cosmopolitanism. Using food-oriented case studies centred on Australian cities and media, Bonding Over Food argues for a processual understanding of cosmopolitanism. Such an approach helps us understand various kinds of social bonds formed over food as ‘convivial’ practices that are potentially ethical and/or reflexive as opposed to being driven by ‘othering’ discourses.
Author: Ted Henzell
Publisher: CSIRO PUBLISHING
ISBN: 0643098550
Category : Science
Languages : en
Pages : 321
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Book Description
Agriculture in Australia has had a lively history. The first European settlers in 1788 brought agricultural technologies with them from their homelands, influencing early practices in Australia. Wool production dominated the 19th century, while dairying grew rapidly during the first half of the 20th century. Despite having one of the driest landscapes in the world, Australia has been successful in adapting agricultural practices to the land, and these innovations in farming are explained in this well-researched volume. Focusing on the technologies that the farmers and graziers actually used, this book follows the history of each of the major commodities or groups of commodities to the end of the 20th century: grain crops, sheep and wool, beef and dairy, working bullocks and horses, sugar, cotton, fruit and vegetables, and grapes and wine. Major issues facing the various agricultural enterprises as they enter the 21st century are also discussed. Written in a readable style to suit students of history, social sciences and agriculture, Australian Agriculture will also appeal to professionals in the industry and those with a general interest in Australian sociology and history.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 896
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Book Description
