Acronym Novel sensors
Category
Seafood Processing
Title Novel sensor technology and automation for improved quality and process control Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Jens Petter Wold Coordinator email jens.petter.wold@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
FRPERC - Food Refrigeration & Process Engineering Research Centre (United Kingdom) ,
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway) ,
Start year 2010 End year 2013 Funding (€) € 2,853,324 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/199581?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=90&TemaEmne.2=Mat+-+Bl%C3%A5gr%C3%B8nn Summary Today's markets demand that the food industries improve the efficiency of production while maintaining or amending product quality. Also modern consumers are more critical and ask for full exploitation of raw materials in order to minimize production waste. In order to obtain target quality, reduce production waste and increase efficiency by automation, a thorough characterization of raw materials followed by differentiation prior to production is required. To perform a full scale raw material characterization, rapid in-/at-line methods for industrial use are needed. Technology development for new processing strategies is necessary to meet the new and future market trends. Wider diversification of products demands new technology for efficient and automated processing. Focus will be on integrated systems for automation involving robots, and intelligent sensing and detection. The present project addresses these industrial needs for process control tools, which can optimize the use of raw materials, improve logistics, increase profitability and reduce waste. It is a highly multidisciplinary undertaking involving top level sensor technology research, applied spectroscopy, food raw material know-how and modern data modelling in order to enable rapid and non-destructive assessment of critical food quality attributes throughout the processing lines. Novel and potentially very low-cost instruments for FT-IR and near-infrared spectroscopy will be developed based on state-of-the-art Norwegian technology. Such instruments will greatly lower the threshold for food companies to take advantage of these effective control measurements, which in turn will strengthen the social and environmental impacts of the project results and findings. The project will focus on important foods and key processes regarding milk, meat, salmon and herring. The developed methodology will have generic value and applicability within all food sectors. The project is intended to spark long-term innovative future collaboration between the research communities and the food industry.
Main aim: Improved process control in the food industry by development of dedicated and easy to use sensor technology and automation concepts. Sub goals: (1) Increased industrial use of in-line measurements by development of miniature and low-cost NIR and FTIR sensors based on state-of-art Norwegian technology; (2) Detailed quality screening of milk and other liquids by spectroscopic at- and in-line measurements; (3) Extensive quality characterization of fish and meat throughout the production line by hyperspectral imaging techniques; (4) To develop sensing and detection principles, and methods, based on 2D/3D machine vision, which enable quantification and extraction of fish products features, which can be used for both quality control and processing purposes; (5) To develop novel automated solutions for non-destructive quality control, classification, and processing, based on the concept of combining robots, machine vision, and end-effector technology for more optimal raw material utilization; (6) To develop optimized methodologies for sensor-data-robot integration for on-line operation in fish processing lines.
Keywords
Engineering;
Waste management;
Technology;
Process efficiency;
Food quality;
Marine Region
76
Not associated to marine areas
0
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