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Automation and Data Processing in meat production

Language: english
10:00 - 12:00
Meeting Points/Forums
Food Processing, Food Packaging, Ressourceneffizienz
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt

0049 69 24788 388

Here, the event will take place:
Forum Resource Efficiency - Hall 4.2, A 11


In the food industry profitability and output can be achieved by automation. Whether in cutting, picking and placing, labelling, gripping, packaging or palletising operations, intelligent robots can be used everywhere in place of manual work. Modern, high-performance lines offer not only the advantage of improved and guaranteed output - in addition constant product quality and satisfaction of high hygiene requirements can also be assured through automation. The session "Automation and Data Processing in meat production" shows what possibilities are available for automation in meat production.

10:00-10:10 Opening and Chair
Rod Addy, Editor, Meat Trades Journal and Global Meat News, William Reed, West Sussex, Great Britain

10:10-10:35 Innovative solutions for automated production and packaging of sausages and formed products
­- Demand of food safety, constant product quality and cost reduction
­- Challenges between automation level, complexity and operator convenience
Michael Fürgut, Product Manager for Vacuum fillers and Product handling systems, Albert Handtmann Maschinenfabrik GmbH & Co. KG, Biberach/Riss, Germany

10:35-11:00 Sensor-based automated Minimal Processing in the deboning of pork meat by robots
­- Development of measuring techniques for the recognition of structure and texture in meat processing
­- Holistic investigation of matter and energy fluxes
­- Realization of a process management strategy for the automatized deboning
F. Groß, M. Nagel, S. Hubert, S. Procelewski, S. Hupfer, A. Delgado, Institute of Fluid Mechanics, Department of Chemical and Bio Engineering, FAU Erlangen-Nuremberg, Germany; D. Geier, W. Hussein, M. Hussein, T. Becker, Chair of Brewing and Beverage Technology, Center of Food and Life Sciences TU Munich, Germany

11:00-11:25 New innovative concept for drying, fermenting and smoking of laying food products
­- Fully automated without man power requirements
­- Control strategies for weight loss
Andreas Sauer, Vice President Project Sales and Service, VEMAG ANLAGENBAU GMBH, Verden (Aller), Germany

11:25-11:50 Industry 4.0: With more automation to digitalisation in the meat industry
­- Special automation solutions for the meat industry
­- Benefits of more digitization in processing plants
Dr. Klemens van Betteray, Vice President, CSB-System AG, Geilenkirchen, Germany

11:50-12:00 Summary and closing
Rod Addy, Editor, Meat Trades Journal and Global Meat News, William Reed, West Sussex, Great Britain