The International Standards Organisation (ISO) defines a robot as “an automatically controlled, re-programmable, multipurpose, manipulative machine with several degrees of freedom, which may be either fixed in place or mobile for use in industrial automation applications.” Working in uncomfortable or severe circumstances, continuous operation, airless operation, and uniformity in operation make them a preferred candidate for adoption in industries over manual labours.
Over the past few decades, the use of robotics in the food processing industry has grown significantly. For example, in the United States, the use of robots in food processing has increased by over 50% since 2010. In 2018, the global food robotics market was valued at approximately $1.5 billion and is projected to reach $3.1 billion by 2025.
One example of robotic intervention in the food processing industry is the use of automated systems for packaging and sorting. These systems can quickly and accurately sort and package products, reducing the need for manual labour and increasing production efficiency. Another example is the use of robotic arms in meat processing plants, which can quickly and accurately cut and process meat, reducing the risk of injury to workers and improving food safety. In addition to increasing efficiency and safety, robotic intervention in the food processing industry can also help reduce food waste. By using sensors and other technologies to monitor food quality and freshness, robots can help ensure that only high-quality products are packaged and sold, reducing the amount of food that goes to waste.
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Denne historien er fra MAY - 2023-utgaven av Food & Beverages Processing.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Bengaluru Gears Up for Fi India & ProPak India Expos: Pioneering Food Ingredients and Packaging Trends and Innovation
Celebrating 18 Years of Food Innovation and 6 Years of Packaging Excellence
Revolutionizing the Food Supply Chain: How loT is Making a Difference
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The Essential Guide to Cocoa and Chocolate Market
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Olive Oil: A Nutrient-Rich and Multifunctional Culinary Essential
Olive oil, with a history stretching back thousands of years, has evolved from an ancient dietary staple to a globally celebrated culinary treasure. Its appeal lies not only in its exceptional flavor but also in the numerous health benefits it offers. Derived from the fruit of the olive tree, olive oil is produced by pressing whole olives, a process that has been a part of Mediterranean culture for centuries. Virgin olive oil, a type of edible vegetable oil, is extracted using only mechanical processes like crushing, malaxation, and centrifugation, preserving its distinctive taste and beneficial biological properties.
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Protein, folate, iron, phosphorus, and potassium and it posses various nutrients that arrowroot is blessed with health benefits. The plant known as arrowroot (Maranta arundinacea) is found in tropical woods in the Caribbean, Sri Lanka, Indonesia. It has tuberous rhizomes, which are long, fibrous underground stems. It is an Antioxidant, immune system booster, pain reliever, anti-cancerous potential, and it also contains Antibacterial activity, Toxin and infection thwarter, stomach upset reliever, sexual drive stimulator, fever subsider, etc. Low levels of fruit and oligosaccharides and a medium concentration of phenylalanine are found in arrowroot. The plant exhibits negative syneresis and stability during heating, increased solubility, and an absorption index in milk in terms of rheological qualities. Arrowroot contains less calories and more protein than other tuberous veggies. Additionally, it is an ideal for gluten-free diet, that might assist diabetics in controlling the weight and blood sugar levels.
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