Sustainable food smart manufacturing technology

https://doi.org/10.1016/j.ipm.2021.102754Get rights and content

Highlights

  • Food processing and presents a modern framework to guide potential assessments.

  • Investigated utilizing the evaluation method for a number of chosen innovations.

  • Techniques are to select the appropriate alternate for SFIMT technologies.

Abstract

At present, the research and development in the food processing technology sector have generally been driven by the large manufacturing drivers that enhance the effectiveness of the economic scale. Increasing demand for high-quality, innovative texture-building foods, consumer requirements for customized products (i.e., fat, sugar, and micronutrient content), and the limited availability of ingredients and services are pressuring the business industry to use innovative technology to allow a more sustainable food supply. People need a successful approach for potential industrial technologies, and one of the key elements of the industry is Sustainable Food Smart Manufacturing Technology (SFIMT). Advanced methods and techniques are needed to select the appropriate alternate for SFIMT technologies. This paper summarizes technology in food processing and presents a modern framework to guide potential assessments. An innovative empirical evaluation method is proposed to provide several criteria for recognizing the suitability of different food technology for future SFIMT systems. Finally, the analysis value is investigated by utilizing the evaluation method for a number of chosen innovations with promising prospects in future food processing.

Section snippets

Background research and its importance

Recently, Smart Manufacturing proposed smart manufacturing of next-generation to achieve high flexibility, quick design of fluctuations, arithmetical IT, and more malleable technical training for employee's way to upgrade manufacturing industries. The key challenges faced by the food processing sector include deficiencies in supply chain infrastructure, meaning inadequate primary processing, storage, and distribution systems; the insufficient link between production and processing, operational

What is the state of smart manufacturing -related work and sustainability?

What are the problems and solutions for sustainable development in the Factory of the Future?

Literature review

The main contributors to industrial and digital development are Smart Manufacturing and its other related terms, such as Factory of the Future (FoF) and smart manufacturing (Liu, Li, Tang, Lin, & Liu, 2019). Furthermore, benefit from benefits, including enhancing value creation, by lowering production costs, improving quality and flexibility, and reducing market time, smart production development and implementation must follow three guiding principles – the cultivation of digital persons, the

Methods and material sustainable food intelligent manufacturing technology (SFIMT)

A sustainable food technology may be applied at crucial points along with the recycling of nutrients. It can strengthen a future with less starvation, improved work opportunities, and ethical consumption and production cycles. Using their phones, people can check if processed food is safe to eat by bringing their devices up to the container and using an app. A sensor could soon replace packaging's "consumption" date, according to experts. Food waste can also be turned into textiles by using

Result analysis

The Sustainable Food Intelligent Manufacturing Technology (SFIMT) analyses of the bibliometric and content interpretation are provided in this segment to respond to the investigation questions.

Conclusion

Results indicate that the sector is valid of integration evolved on the basis of the emergence of emerging market models and convergence of value-for-money chains. The results enabled the design and development of the research initiative and scenarios to further socially constructed studies focussing on smart manufacturing-implementing processes. This study is intended to analyze further various issues and limitations based on the partial number of articles analyzed, the decision used in data

Declaration of Competing Interest

None.

Binbin Wuwas born in Xiaogan, Hubei.P.R.China,in 1996. She received her Bachelor's degree from Wuhan University of Light Industry, China.Now she is studying in school of Food Science and Engineering, Wuhan Light Industry University.Her research interests include meat protein research and spices extraction technology. E-mail: [email protected]

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      Citation Excerpt :

      Besides, the execution of mechanized, feasible, smart manufacturing is done in three regions: intelligent production, network, and functioning of smart development. Practical smart manufacturing incorporates manageable and shared supporting frameworks, intelligent creation offices, frameworks, and administrations (Wu et al., 2022). This smart manufacturing is introduced within 2 main areas that are smart production and intelligent manufacturing.

    Binbin Wuwas born in Xiaogan, Hubei.P.R.China,in 1996. She received her Bachelor's degree from Wuhan University of Light Industry, China.Now she is studying in school of Food Science and Engineering, Wuhan Light Industry University.Her research interests include meat protein research and spices extraction technology. E-mail: [email protected]

    Bangjun Gaowas born in Jingmen, Hubei. P.R.China, in 1997.He received his Bachelor's degree from Wuhan University of Light Industry, China.Now he is studying in school of Food Science and Engineering, Wuhan Light Industry University.His research interests include meat protein research and spices extraction technology. E-mail: [email protected]

    Wei Xu, born in 1985, doctor, associate professor, master supervisor, graduated from Food School of Northeast Agricultural University in 2013Mainly engaged in food protein chemistry and application research, has a good research foundation in the food protein structure-activity relationship, protein functional factor activity mechanism research and nutrition health food developmentand other fields. E-mail: [email protected]

    Hongxun Wang, PhD, professor, master supervisor, received his PhD in biomedical Engineering from Huazhong University of Science and Technology in 2004;He is currently the dean of the School of Biological and Pharmaceutical Engineering. In recent years, he is mainly engaged in fresh food processing and safety research. E-mail: [email protected]

    Yang Yi, born in 1986, associate professor, master supervisor, received his doctor's degree in Food Science from Huazhong Agricultural University in June 2012. In recent years, he has been mainly engaged in the research of nutritional function evaluation and high-value utilization of characteristic fruit and vegetable resources. E-mail: [email protected]

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