Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes

被引：27

作者：

Massaro, Alessandro ^{[1
]}

Galiano, Angelo ^{[1
]}

机构：

[1] Dyrecta Lab Srl, Res Inst, Via Vescovo Simplicio 45, I-70014 Conversano, BA, Italy

来源：

PRODUCTION AND MANUFACTURING RESEARCH-AN OPEN ACCESS JOURNAL | 2020年 / 8卷 / 01期

关键词：

Process; Industry; 4.0; food quality monitoring; process re-engineering; process mapping; process workflow simulation; image vision; artificial intelligence; augmented reality; adaptive processes; 5.0; QUALITY; MODEL;

D O I：

10.1080/21693277.2020.1749180

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

In this paper are investigated the re-engineering approaches for the optimization of pasta production processes. A preliminary study of technologies and information systems architectures to be applied to the entire pasta supply chain has been carried out. In the first part of the paper is presented an overview concerning Industry 4.0 enabling technologies, besides, in the second part are discussed the engineered processes improving production quality. Concerning simulation process, is designed by means of modelling workflows the wheat storage process, by simulating the automatism of silos controlled and managed by volume sensors. Finally, following Industry 5.0 facilities have been applied image vision and artificial intelligence methodologies suitable for auto-adaptive quality check of pasta. The paper discusses different models about production processes, efficiency, risks, costs and benefits.

引用

页码：80 / 100

页数：21

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