Tools in Improving Quality Assurance and Food Control

Đjekić, Ilija; Tomašević, Igor

doi:10.1016/b978-0-12-811445-2.00003-9

Cited by 6 publications

(4 citation statements)

References 61 publications

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“…As mentioned earlier, quality assurance is a vital target in any industry. The capability to produce high-quality and stable products is the basis of success in a highly competitive FI (Djekic & Tomasevic, 2018). Quality assurance promotes honesty in customers and leads to the development of market share.…”

Section: Resultsmentioning

confidence: 99%

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Chen¹,

Yu²

2022

Food Sci. Technol

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The main target of the current study is to review the latest developments in accurate, reliable, and low-cost non-contact or remote techniques, including the usage of artificial intelligence (AI)-based methods, image processing (IP) system, and sensor technology for quality assessment in the food industry (FI). The IP systems and AI can be used for various purposes, such as classifying products based on size and shape, detecting product defects, the presence of microbes, and grading food quality. The sensor technology is now highly developed to assess food products' quality and safety due to the dramatic growth of nanotechnology and biotechnology. Also, in this paper, it was tried to examine the role of robots in the FI and discusses the advantages and disadvantages of using them in the FI.

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Section: Resultsmentioning

confidence: 99%

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Chen¹,

Yu²

2022

Food Sci. Technol

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“…Quality can be defined as the level of customer satisfaction, depending on their requirements [22]. Quality tools are applied to obtain improvements in productive processes and quality control.…”

mentioning

confidence: 99%

“…Flowchart: It is a visual representation of all steps from a work process, leading to an easier process understanding [22,24].…”

mentioning

confidence: 99%

Setup Time Reduction of an Automotive Parts Assembly Line Using Lean Tools and Quality Tools

Oliveira,

Lima

2023

Eng

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The business world is becoming more competitive. Therefore, it is crucial to increase the flexibility of production by decreasing the time used in the processes of preparing the production lines for new items’ production, reducing changeover and setup times. This paper presents a case study where the main goal is to reduce the setup time of welding robots. Single Minute Exchange of Die (SMED) was implemented, using other tools such as the Spaghetti Diagram, ERCS Analysis (Eliminate, Rearrange, Combine, Simplify), Gemba Walk, Standardized Work, Flowcharts, and Pareto Diagram. The setup time decreased by 36% in the welding robots studied, decreasing the motions by 43% during the changeover process and reducing the time from the categories: “transportation”, “main”, “other”, and “waiting”. In addition to SMED implementation, this study offers an integrated study of several Lean tools and Quality tools to achieve the maximum reduction of changeover and setup times.

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“…The current issue and full text archive of this journal is available on Emerald Insight at: https://www.emerald.com/insight/0007-070X.htm temperature and ensure conservation. For this, factors such as suitability of the raw material, ingredients, heat treatment, storage, packaging, as well as the implementation of quality tools, directly influence the intrinsic factors in the final product (Djekic and Tomasevic, 2018).…”

mentioning

confidence: 99%

Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

Brustolin

Verlindo

Santos

et al. 2021

BFJ

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PurposeThe objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.FindingsIn relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).Originality/valueTherefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

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Tools in Improving Quality Assurance and Food Control

Cited by 6 publications

References 61 publications

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Setup Time Reduction of an Automotive Parts Assembly Line Using Lean Tools and Quality Tools

Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

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