Flexible assembly and packaging automation in food production — study tour report
This chapter presents the observations made whilst carrying out a SERC ACME Directorate funded study tour of Australia, Canada, Europe, New Zealand, Japan and the United States. The areas of food manufacture and flexible handling, assembly and packaging provided the main technical focus of the visits.
KeywordsPackaging Material Food Manufacturing Flexible Assembly Primary Assembly Poultry Processing
Unable to display preview. Download preview PDF.
- Borchert, L. L. (1988) Continuous sausage processing, in: R. D. Bee (ed.), Proceedings of an International Symposium on FOOD COLLOIDS, Unilever Research, Colworth, UK, The Royal Society of Chemistry, Cambridge.Google Scholar
- Dent, A. (1991) AMT in Australia and New Zealand: opportunities for collaboration, in: ACME Grantees Conference, Leicester University, UK.Google Scholar
- Hall, E. L. et al. (1989). Intelligent robots for automated packaging and processing, Quality Use of the Computer: Computational Mechanics, Artificial Intelligence, Robotics and Acoustic Sensing, PVP. Vol. 177, pp. 141–146.Google Scholar
- Iwata, M. et al. (1990a) Next generation manufacturing systems in the food industry. The future of Japanese manufacturing, translated from Communications of the Operations Research Society of Japan 34: No 12, AME Research Report.Google Scholar
- Iwata, M. et al. (1990b). Purposes and importance of manufacturing 21, Manufacturing 21 Report, the Future of Japanese Manufacturing, Translated from Communications of the Operations Research Society of Japan 34: No 12, AME Research Report.Google Scholar
- Macdonald, P. J. (1991). High speed robotics for the food industry, in: IMECHE Conference EUROTECH DIRECT '91, Machine Systems C414/067, Birmingham, UK.Google Scholar
- Monbiot, R. (1991) Market trends within the meat sector, in: IMECHE Seminar on New Meat Processing Technology, London, UK.Google Scholar
- Nevins, J. L. and Whitney, D. E. (1989) Concurrent Design of Products and Processes—A Strategy for the Next Generation in Manufacturing, McGraw-Hill, New York.Google Scholar
- Righelato, R. C. (1990) Corporate technical strategy: setting the technical baseline, in: FOOD Technology Forum '90, Harrogate, UK.Google Scholar
- Selman, J. D. (1990) Trends in food processing and food processes, in: FOOD Technology Forum '90, Harrogate, UK.Google Scholar
- Tucker, G. S. (1991) Advances in heat transfer techniques for meat products, in: IMechE Seminar on New Meat Processing Technology, London, UK, pp. 5–12.Google Scholar