Food Processing Machines Research Articles

Operational Performance Evaluation Model for Food Processing Machinery Industry Chain

This study aims to create a performance evaluation model for the food processing machinery industry. The goal is to help food processing plants improve both process quality and competitiveness. Additionally, component failures may disrupt the continuous operation of the food processing machine, potentially resulting in insufficient production and delays in delivery, which in turn leads to cost losses. For the sold food processing machinery, decreases in the average number of failures within a unit of time, the average repair response time when a failure occurs, and the average repair duration are three crucial factors in minimizing the total expected loss due to machine failures. Based on these three important factors, this study established the following evaluation indices: (1) the processing performance index, (2) the repair reporting performance index, and (3) the maintenance performance index. These indices serve as tools for assessing the performance of the three key operational aspects. This study employed a radar chart to construct the evaluation model, which can directly compare the critical values with the point estimates of three indices. Consequently, this approach can judge whether the operational performance has achieved the required level. This can maintain the simplicity and usability of point estimates while reducing the risk of misjudgment due to sampling errors.

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today.Graphical abstract

Design of ‘ready-to-pack’ deep frying machine

Food processing by applying high temperatures can eliminate most microbes and inactivate enzymes that can cause spoilage. Food processing tools and machines have an important role to provide better quality results and carried out more efficiently and effectively. This study aimed to obtain and analyze data also to create design documentation for a ‘readyto-pack’ deep frying machine. Data were collected by means of observation, interviews, and documentations. Data analysis was carried out by processing the collected data with mathematical calculations. The design documentation process was done using Solidworkss software. This ‘ready-to-pack’ deep frying machine had been successfully designed and was expected to facilitate the frying process and simultaneously proceed with the spinning process. This machine was designed to use a 0.373 kW motor, constructed from stainless steel and angle bars and hollows. The analysis results of the shaft planning data at a minimum diameter of 9.06 mm and the use of 25 mm-diameter shaft were declared safe with a stress analysis on the frame of 1.065 x 107 N/m2 which was still below its maximum stress. Therefore, the machine could be constructed based on this design and analysis

Measurement of effectiveness of food processing machine through overall equipment effectiveness (OEE)

Machinery and equipment are critical facilities for the sustainability of production. The company needs to conduct intensive evaluation and maintenance of production machinery to maintain engine performance to work optimally. PT. XYZ is a manufacturing company engaged in food producers in Indonesia. The problem that often occurs is a breakdown of the production machine. This causes the company to be unable to meet the production target so that the company's productivity decreases. The method used is Overall Equipment Effectiveness (OEE) to determine how effective the machine is on Kuroma PC-211 machines and proposed repairs. This study aims to determine the value of Overall Equipment Effectiveness (OEE), find out the causes of six big losses, and provide suggestions for improvement. The results showed the average percentage availability rate on Kuroma PC-211 machines was 84.40%, performance rate with 93.23%, quality rate with 98.59%, and OEE with 77.53% percentage.

The Use of Business Model Canvas in the Design and Classification of Product-Service Systems Design Methods

The implementation of Product-Service Systems (PSS) calls for the modification of existing business models. The goal of the paper is to work out an analysis and a classification of PSS design methods used in the development of new business models. Using a systematic review method, we identified 60 PSS design methods. Following the examination of the major business model templates, we selected the Business Canvas Model for further studies. Then, coding rules were adopted to specify what elements of the Business Model Canvas impacts individual PSS design methods and an analysis was performed. In the final stage, methods were broken down by Business Model Canvas domains. Various PSS design methods presented in the literature address different areas of Business Model Canvas. The available PPS methods can be classified into three main groups: Group 1—including infrastructure and offering; Group 2—including infrastructure, offering and customers; and Group 3—including infrastructure, offering, customers and finance. Very few methods consider areas such as Key Partners, Customer Segments, Cost Structure and Revenue Streams. Nevertheless, there is no PPS design method that would address all of Business Model Canvas building blocks. The paper discusses PSS design in business model context. Classification of PSS design methods was proposed together with new possibilities to develop business models based on this classification. The proposed approach illustrates the combination of PSS design methods applied in food processing and agricultural machines industry.

A review on role of artificial intelligence in food processing and manufacturing industry

Food is essential for humans. It is critical to decrease food waste, optimize the supply chain, and enhance food logistics, food delivery, and food safety. To a large extent, artificial intelligence and machine learning aid in accomplishing these goals. The increasingly widespread and sophisticated computing networks enable modern industrial and logistical systems. Data are continually created by sensors, machines, systems, intelligent devices and people inside these networks. This Big Data is analyzed quicker, more extensively and deeper than ever with increasing computer powers. These breakthroughs have redeveloped and created a new age known as Industry 4.0 or the Smart Factory, the value of artificial information technology (AI). This article discusses machine learning and artificial intelligence applications in the food industry and manufacturing. Major applications include supply chain optimization, crop selection, logistics, food delivery, and forecasting maintenance in food processing machines.

Effects of Active Food Media on Properties of Materials Usedin Local Food Processing Machine

Food contains edible biochemical compounds, which serves as sources of nutrients to human being. However, their contamination through processing can bring about adverse effects on humans when consumed. Food blending is one of the major processing done in preparing edible meals. The effect of active food media on the material used in fabricating the grinding shaft of the blending machine cannot be ignored taking into consideration the resultant subsequent effects on blended food. Some of the effects of active food media on metallic parts of food blending machines are protein adhesion, abrasive effect, reduction in mechanical properties and conditions favouring corrosion. Three types of food materials, onion, pepper, and tomato, were chosen to be the focus of this study owing to the prevalence index of their processing amongst the local communities. They were processed using a selected blending machine while the ultimate analyses and determination of elemental compositions were carried out on the processed samples. The mean values of ascorbic acid from four runs of onion, pepper, and tomato samples through a blending machine were found to be 5.94 mg/100ml, 13.13 mg/100ml, and 16.99 mg/100ml, respectively. Some other mineral elements, such as iron, calcium, sodium, potassium and magnesium, were found in varied compositions as the number of blending runs increased. The results obtained showed that these food items contain active ingredients and complex compounds which have gross effect on the mild steel used in fabricating the grinding shaft of the blending machine.

Design of PLC Based Automated Food Processing Machine

Ever-changing work expects technological advancement in all the tasks carried out by humans. Cooking is one such process, which is presently majorly carried out by human beings. Though a lot of automation has been happening in the area of food processing, involving a larger quantity of food production in a commercial or institutional setup. But very less automation is adapted in domestic or household cooking. In the proposed work, we propose to manufacture a system involving computers and electro-mechanical components for cooking two of the most widely consumed Indian delicacies Dosa (Pancake) and Idli (Rice cake). Reported work discusses the detailed mechanical fabrication of the device, including the process of automation implemented on Programmable Logic Controller (PLC). A detailed comparison is tabulated comparing the similar product to highlight the working of the proposed system

Studies on physical properties of pearl millet grains

The perception on the physical properties was helpful in developing food processing machines and equipment for processing, packaging, and storage. Size, geometric mean diameter, sphericity, aspect ratio, bulk density, true density, porosity, thousand seed weight, angle of repose, coefficient of static friction are some engineering attributes that are vital in manufacturing of an equipment were investigated in the present study. The grain length varied from 3.39 to 4.79 mm, with a breadth of 2.22 to 2.79 mm and a thickness of 2.02 to mm. The 1000 grain weight ranges from 14.0 to 15.3 g, an angle of repose of 31.5 to 35.5⁰, The average coefficient of friction values was 0.38 & 0.36 in plastic, 0.40 & 0.40 in glass, 0.42 & 0.46 in mild steel sheet, 0.47 & 0.45 in fibre, and 0.51 & 0.53 in plywood and a bulk density of 577.63 to 565.16 kgm-3, with a true density of 551 to 554 kgm-3 varieties were respectively.

Radiative Non-Coaxial Rotation of Magnetohydrodynamic Newtonian Carbon Nanofluid Flow in Porous Medium with Heat and Mass Transfer Effects

Non-coaxial rotation system has encountered in various fields such as engineering field in designing advanced cooling and heating system, food processing and mixer machines. In the present study, the effect of the non-coaxial rotation of a vertical disk on the heat and mass transfer of Newtonian nanofluids in a porous medium is analytically discussed. The influence of the magnetic field and thermal radiation is also taken into the consideration. Two different types of nanofluids which are single-walled carbon nanotubes (SWCNTs) and multi-walled carbon nanotubes (MWCNTs) with water as the base fluid are analyzed and compared. Suitable dimensionless variables are utilized to convert the governing partial differential equations associated with the initial and boundary conditions into the dimensionless form. Then, the exact solutions of the dimensionless governing equations are calculated by using the Laplace transform method. A limiting case study of the obtained analytical solutions is constructed to compare with the previously published results to verify its validity. The distributions of the velocity, temperature, and concentration along with the Skin friction, Nusselt number, and Sherwood number due to the variation of the pertinent parameters are displayed and scrutinized through graphs and tables. In the frame of non-coaxial rotation, the nanofluid with the SWCNTs nanoparticles have illustrated a higher rate of heat transfer as compared to MWCNTs nanofluid. Moreover, the heat transmission in the nanofluid has been enhanced by increasing the volume fraction of the nanoparticle and also the intensity of the radiation. This suggests that heating or cooling in a system such as a nuclear reactor can be improved by properly selecting the type of the nanofluid and also the volume fraction of the nanoparticle.

Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars

Hazelnut is one of the most popular nuts consumed by people; it has different cultivars in Turkey. The aim of the current study was to characterize some physicomechanical characteristics, shape features, color, and biochemical properties of 6 standard and 3 local hazelnut cultivars grown in Turkey. The shape and size properties of the samples were determined using image processing techniques as an alternative to conventional measurement methods. Additionally, principal component analysis (PCA) was used to classify the hazelnut samples in terms of the biochemical parameters of the hazelnut cultivars. According to the findings, the highest crude oil (63.25%) and lowest protein contents (13.63%) were observed in the Kalınkara cultivar. Oleic and linoleic acids were the major fatty acids for all hazelnut samples. While local Devedişi and standard Çakıldak cultivars had the highest oleic acid levels, the highest linoleic acid level was observed for the Dağ fındığı cultivar. The cultivars of Foşa had the highest Zn and Mn, while the highest Cu was found in the Tombul cultivar. The greatest surface and projected areas were calculated for the Kara fındık and Dağ fındığı samples, while the greatest hardness value was measured for the Devedişi cultivar. PCA revealed some positive and negative correlations between the physicomechanical and biochemical parameters. The present analyses revealed significant correlations between hardness and internal shell b* values and between Cu content and internal L*. Such correlations should be taken into consideration in food processing applications and machine design for these hazelnut cultivars.

Mechanical and Tribological Performance of Polymer Composite Materials: A Review

This paper reviews the effects of various reinforcements with the various thermoplastic polymer matrices. The articles contain the various thermoplastic polymers such as ABS, HDPE, LDPE, PP, PEEK, PC, PA, PI, UHMWPE and PMMA etc. The review contains the evaluation of tribological properties such as sliding wear and coefficient of friction (COF) of polymer matrix composites (PMCs). This review also evaluation of mechanical properties such as tensile strength, compressive strength, young modulus and hardness of polymer matrix composites (PMCs). The thermoplastic polymer composite used in various applications such as automotive industry, food processing machine industry, household appliance, military, structural and aerospace industry etc. The properties of thermoplastic polymer composite are varying with the fabrication techniques of composite.

Investigation on effects of flux assisted GTAW welding process on mechanical, metallurgical characteristics of dissimilar metals SS 304 and SS 316 L

Gas Tungsten Arc Welding is one of the widely used welding techniques mainly in stainless steel applications. The major objective of this project is to weld two dissimilar stainless steel plates SS304 and SS316L by TIG welding and Activated TIG welding along with analyzing the mechanical and microstructure properties of the welded joints to find their applications in food processing machine. Two dissimilar metals of 6 mm thick AISI 304 and SS 316 L stainless steel plate are welded by Activated Tungsten Inert Gas welding and Tungsten Inert Gas welding “V” butt joints. The activated flux used in this welding such as aluminium oxide, copper oxide which increases the weld penetration of the joint and also to done the welding in single pass. The life span of many food processing machines has been reduced over the years due to low quality welded joints in the machine or has not fulfilled the estimated life span of the machine due to their poor quality of joints and the materials of the machine could not adopt the working condition of the machine. The experimental investigation shows that the A- TIG welding has high weld strength than TIG welding.

Design and production of pressure vessel for food processing machine using underwater shock using measurement of particle velocity and results of numerical analysis

Okinawa National College of Technology has developed a food processing machine using underwater shock waves. Several prototype machines were developed, and experimental results (sterilization, improvement of juice extraction, milling flour, emulsification etc.) were obtained. After deciding food materials to be processed and the desired processing results, we designed and manufactured a pressure vessel for experiments. In this report, the process flow for designing and manufacturing a pressure vessel for softening meat using underwater shock and its concept design are described. The relationships among the number of shock waves, the distance between the shock wave generation point and the meat, the backing material, and the amount of softening ware experimentally compared. We measured the velocity of the shock wave penetrating to the inside of the meat, from which we estimated the particle velocity. We developed computer simulation model using the estimated particle velocity in the meat. Using the results of the analysis obtained from the computer simulation model, we designed and fabricated the pressure vessel.

Viscous dissipation performance on stagnation point flow of Jeffrey fluid inspired by internal heat generation and chemical reaction

Heat transfer analysis on a stagnation point boundary layer flow of a Jeffrey fluid over a stretching surface with a parallel external flow has been discussed in this paper in the presence of viscous dissipation. Moreover, distinctive features of heat and mass transfer with chemical effects have been examined. Convective boundary condition has been invoked with internal heat generation process. Exact solution for velocity profile is used. The numerical solution for temperature and concentration is acquired by shooting method. The explanation and analysis of the physical parameters of interest are allotted by means of graphical results used for dimensionless velocity, temperature, concentration, skin friction coefficient, heat and mass fluxes. Special emphasis has been given to flow patterns through stream functions. It is notable that temperature is a decreasing function of Prandtl number and an increasing function of Eckert number. This study is a benchmark for several manufacturing and handling problems in pharmaceutical industry and food processing machines.

Derivation of safe exposure levels for potential migration of formaldehyde into food

Polyoxymethylene (POM) is a polymer of formaldehyde used inter alia for kitchenware and food processing machines. By migration into food, consumers may be exposed to small additional amounts of formaldehyde in food. In order to address such potential exposures, Specific Migration Limits are derived using all studies with oral exposure in mammals and birds. The assessment is not only based on local irritation observed in a 2-year rat study that has previously served to calculate acceptable exposure levels, but also on systemic effects, namely on effects on the kidney in adult rats and testes in birds before sexual maturity. At the relatively high oral exposure levels (up to 2000 ppm in drinking water) long-term effects caused by formic acid, the first step metabolite of formaldehyde, such as acidosis, cannot be excluded. The lowest Specific Migration Limit of 2.74 mg/dm2, corresponding to 16.5 mg formaldehyde/kg food, is based upon kidney effects in rats, leading to potential exposures that range between 2900 and 4400 times below the endogenous turnover of formaldehyde. Lastly, a recent migration study with POM showed that migration of formaldehyde into food simulants is over an order of magnitude below the lowest Specific Migration Limit derived herein.

Honey Bee Network in Africa: Co-creating a Grassroots Innovation Ecosystem in Africa

This paper presents a case study of the Honey Bee Network’s decentralized model for collecting, verifying and disseminating grassroots innovations and provides a roadmap for its replication in Africa. The Honey Bee Network brings together governmental and non‐governmental institutions, members of academia, scholars and a large number of volunteers. Through the Network’s activities, locally-designed solutions and traditional knowledge with the potential to be refined and scaled up are scouted and members of the Network work with the innovators to help their ideas reach their commercial or non‐commercial potential. The Network has been involved in the sharing of grassroots technology developed in India with Kenya, notably a food processing machine, seed sowing device, and a small tractor. Through these pilot programs, actors at the grassroots had a chance to collaborate and co‐design solutions adapted to the Kenyan context. This experience revealed a willingness in Kenya to further invest in grassroots innovation initiatives, and Network members identified many conditions that would make Kenya the right choice for an African network hub, such as a rich traditional knowledge system and institutional willingness and recognition of the dynamism of the informal sector. Lessons from the Network’s experience in Kenya and its technology transfer program are collected and turned into recommendations for the development of a sister Network in Africa.

Experimental Verification of the Softening of the Pork Using Underwater Shock Waves Generated by Wire Electrical Discharges

The National Institute of Technology, Okinawa College (OkNCT) has developed a food processing machine that generates underwater shock waves through wire electrical discharge. The machine can used for sterilization, milling flour, softening, and extraction among others. In this study, we experimentally examined the conditions for food softening using pork as the food material in experiments. Softness was revealed to be related to the distance of shock wave generation point from meat and the number of shockwave processing.

Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry

Abstract: Augmented reality (AR) systems help users perform tasks and operations in man–machine interaction, by adding virtual information (such as live-video streams, pictures or instructions) to the real-world environment. This paper describes the design and testing of an AR solution created to enhance the safety of employees when carrying out maintenance tasks on a food processing machine. The machine which was analyzed is a hot-break juice extractor used to obtain juice from fruits and vegetables by separating out seeds and peel. The maintenance task for which the AR system is intended involves cleaning the machine’s porous sieves or substituting them with clean replacements and should be carried out at least every 12 hours while the plant is in operation. The paper discusses the main steps involved in developing the AR solution, its testing in the real operating environment and the expected pros/cons of its implementation and use.

Design of a Bionic Blade for Vegetable Chopper

Bamboo weevil larva has excellent performance on cutting plant fiber. From quantitative analysis of the mandible incisor profile of bamboo weevil larva, it was found that the primary cutting edge of incisor is close to a standard circular arc, which is helpful for improving the cutting efficiency of mandible incisor. Inspired from the geometrical characteristics of the bamboo weevil larva's incisor, a new bionic mincing blade was designed and manufactured. The experimental results of chopping equal Chinese cabbages showed that, when the rotational speed was 1400 rpm, the mincing energy consumption of bionic blade was 12.8% lower than conventional blade and the chopping efficiency of bionic blade was 12.5% higher. Meanwhile, the mincing capacity of bionic blade was 36 kg·h−1, which was 1.5 times of that of the conventional blade, 24 kg·h−1. The material weight loss rate was 11.2 % lower than that of conventional blade. The qualification rate of the minced cabbage chopped by bionic blade was 93.3%, which was higher than the 85.7% of conventional blade. Therefore, the bionic blade could obviously promote the quality of product and the working efficiency of mincing machine. These results would provide guidance for designing cutting component of vegetable choppers, succulence cutter and other food processing machines.