Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes
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...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2020-01-01
|
Series: | Production and Manufacturing Research: An Open Access Journal |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/21693277.2020.1749180 |
id |
doaj-af24e2fd0b9b479ea1c4fafc678bc036 |
---|---|
record_format |
Article |
spelling |
doaj-af24e2fd0b9b479ea1c4fafc678bc0362021-02-18T11:28:36ZengTaylor & Francis GroupProduction and Manufacturing Research: An Open Access Journal2169-32772020-01-01818010010.1080/21693277.2020.17491801749180Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processesAlessandro Massaro0Angelo Galiano1Research InstituteResearch InstituteIn 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.http://dx.doi.org/10.1080/21693277.2020.1749180processindustry 4.0food quality monitoringprocess re-engineeringprocess mappingprocess workflow simulationimage visionartificial intelligenceaugmented realityadaptive processesindustry 5.0 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Alessandro Massaro Angelo Galiano |
spellingShingle |
Alessandro Massaro Angelo Galiano Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes Production and Manufacturing Research: An Open Access Journal process industry 4.0 food quality monitoring process re-engineering process mapping process workflow simulation image vision artificial intelligence augmented reality adaptive processes industry 5.0 |
author_facet |
Alessandro Massaro Angelo Galiano |
author_sort |
Alessandro Massaro |
title |
Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
title_short |
Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
title_full |
Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
title_fullStr |
Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
title_full_unstemmed |
Re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
title_sort |
re-engineering process in a food factory: an overview of technologies and approaches for the design of pasta production processes |
publisher |
Taylor & Francis Group |
series |
Production and Manufacturing Research: An Open Access Journal |
issn |
2169-3277 |
publishDate |
2020-01-01 |
description |
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. |
topic |
process industry 4.0 food quality monitoring process re-engineering process mapping process workflow simulation image vision artificial intelligence augmented reality adaptive processes industry 5.0 |
url |
http://dx.doi.org/10.1080/21693277.2020.1749180 |
work_keys_str_mv |
AT alessandromassaro reengineeringprocessinafoodfactoryanoverviewoftechnologiesandapproachesforthedesignofpastaproductionprocesses AT angelogaliano reengineeringprocessinafoodfactoryanoverviewoftechnologiesandapproachesforthedesignofpastaproductionprocesses |
_version_ |
1724263013199904768 |