Robotics and automation for packaging in the confectionery industry

Dai, Jian S.

doi:10.1533/9780857095763.2.401

Cited by 4 publications

(2 citation statements)

References 35 publications

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“…Dai [17] highlighted the challenges within the confectionery industry related to packaging, often carried out manually, leading to issues like waste, injuries, and hygiene concerns. Automation of packaging processes is crucial to reducing these problems, particularly given the industry's frequent changeovers due to the wide variety of products manufactured.…”

Section: Literature Reviewmentioning

confidence: 99%

Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation

Promjeen,

Phasinam,

Phasinam

2023

2576-8484

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Confectionery products, particularly popular among individuals under 17, include treats such as jellies and gummies. Traditionally, the manual process of dropping gummy jelly into molds, one piece at a time, is labor-intensive and time-consuming. This method is susceptible to the gummy jelly's physical properties, which can coagulate when exposed to air below its melting point. This study presents the development of a semi-automatic gummy jelly dropping machine to streamline the handmade confectionery production process. The machine, fabricated from stainless steel with dimensions of 36.00 centimeters (width) x 56.00 centimeters (height) x 47.00 centimeters (length), utilizes an aluminum piston mechanism (34 millimeters diameter and 142 millimeters length) for controlled gummy jelly dispensing. A 950-watt heater warms the liquid gummy jelly in a basin located at the piston's back, with tests conducted at temperatures of 80, 100, and 120 degrees Celsius. Results indicate that the optimal temperature for the semi-automatic gummy jelly dropping machine is 120 degrees Celsius, achieving an average dispensing time of 99.35 seconds. The machine's production capacity is 36.66 kilograms per hour, with a maximum efficacy of 73.75 percent. The produced gummy jelly exhibits a moisture content of 12.07 percent, lightness (L) of 52.63±4.67.63, red/green (a*) of 0.27±0.11, and yellow/blue (b*) of 4.08±3.13. Its hardness measures 1027.75 grams, its gumminess is 916.25 grams, and its water activity (aw) is 0.80. The study is significant since it verifies that there is no microbial development.

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Section: Literature Reviewmentioning

confidence: 99%

Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation

Promjeen,

Phasinam,

Phasinam

2023

2576-8484

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“…The study gave a suitable new modification in oven to reduce the amount of fuel consumption. J. S. Das, in his research paper reviewed the application of Robotics and automation for packaging in the confectionery industry [10]. The confectionery packaging is frequently accomplished manually, resulting in wastage, injuries and hygiene issues.…”

Section: Literature Reviewmentioning

confidence: 99%

Study of Process Variables Associated with Manufacturing and the Role of Automation in Packaging of Biscuits - A Review

2019

JEMM

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Biscuits are one of the most popular and widely consumed edible commodities across all ages of people. Their preparation and processing from raw dough is not simple. It requires a lot of human effort and production cost. In order to reduce human labour and flaws resulting due to human work as well as to conserve time and manufacturing cost, most of the processing industries are trying their hand in automation. Automation, as we all know, is the process of utilizing self-propelled and multifunctional equipment's capable of accomplishing specific tasks, which are given to them themselves with no or negligible human assistance. Even though, they are having their own demerits like escalated capital and maintenance cost, sophisticated working environment and expert labour, their merits are far more abundant. This paper deals with an elaborate study about the effect of various process parameters implemented in the manufacturing and packaging of biscuits as well as the necessity and importance of automation implemented in the manufacturing and packaging of biscuits based on reviewing various research articles. It is observed that the functioning of process parameters are studied under three phases. First, Evaluation of flame geometry and air fuel mixture ratio of diesel fired burners. Second, Process parameters involved in effective baking of biscuits and third Automation in packing biscuits in cartons. From the detailed study, it is observed that the diesel firing can be normally analysed through any of the common analysis and evaluation software using parameters such as flame geometry, types of oven used, heat properties of flue gas recirculation, etc. It is identified that the parameters like dough composition, dough weight, baking temperature, baking time, moisture content, etc. exert a lot of influence over the effective baking of biscuits. Finally, it is observed that the effectiveness of packaging of biscuits in cartons depended on the area of the carton and area of each box containing biscuits to be filled in the carton. The packing of biscuits in the cartons is still done manually, which is a matter of concern.

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Food Safety and Hygiene: Current Policies, Quality Standards, and Scope of Artificial Intelligence

Chavan,

Paul,

Kolekar

2024

Advances in Science, Technology &Amp; Innovation

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Robotics and automation for packaging in the confectionery industry

Cited by 4 publications

References 35 publications

Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation

Optimizing confectionery production: A semi-automatic gummy jelly dropping machine design and performance evaluation

Study of Process Variables Associated with Manufacturing and the Role of Automation in Packaging of Biscuits - A Review

Food Safety and Hygiene: Current Policies, Quality Standards, and Scope of Artificial Intelligence

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