Digital technologies for providing the quality of food products

International Scientific Conference "Digital Transformation on Manufacturing, Infrastructure and Service"

Asfondiarova, Irina^1 ; Demchenko, Vera^2 ; Illarionova, Kseniia^1 ; Kravtsova, Evgeniya^1

Peter the Great St. Petersburg Polytechnic University, Politechnicheskaya st., 29, St. Petersburg

195251, Russia^1

ITMO University, Kronverksky Pr., 49, St. Petersburg

197101, Russia^2

关键词: Chemical compositions;    Control temperatures;    Internet of thing (IOT);    Microbiological quality;    Organoleptic quality;    Qualitative characteristics;    Technological process;    Ultrasonic treatments;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/497/1/012106/pdf
DOI  :  10.1088/1757-899X/497/1/012106

来源: IOP

【 摘 要 】

The Internet of Things (IoT) conception in food industry is actively developing and covers a wide range of tasks: increasing the quality, elaboration of resources-saving technologies, managing working time and production in real-time mode and revealing failures in manufacturing chains. A method of intensification of the industrial process of baking fish molded goods of increased nutritional value by applying an ultrasonic unit is presented in the article; research data on organoleptic and microbiological quality points, chemical composition and energy value, mineral elements are also reported here. High-mineralized fish rows are safe after ultrasonic treatment and they have excellent organoleptic quality indicators. Using ultrasonic equipment with temperature elements will allow not only to intensify the technological process of baking fish rows, to save their original qualitative characteristics but also to control temperature in the center of the product. Applying ultrasonic will also allow finishing complete repeatable processes in the minimum amount of time and reducing processing costs. Using ultrasonic sensors on packaging will help consumers to control the quality in the process of storing.