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

• Main Authors: Alessandro Massaro, Angelo Galiano
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: Production and Manufacturing Research: An Open Access Journal
• Subjects: 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
• Online Access: http://dx.doi.org/10.1080/21693277.2020.1749180

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.