Porosity maps give an ‘airy’ image of fruit and vegetables
See the internal structure of your product through 3D X-ray based porosity mapping. The porosity of a fruit or vegetable quantifies the amount of air spaces inside the product. The porosity strongly determines to what
Managing supply uncertainty in operational production planning – A whitefish case study
Managing supply uncertainty by a formal stochastic programming approach demonstrates how expected profit may be increased due to more robust production plans. Production planning Operational production planning deals with establishing optimal production plans. A production
Intermediary Real-Time Trajectory Interpolating with Cubic Hermite Splines
Real-time trajectory interpolation allows a Python-based sensor-integrating application to real-time control a Franka Emika robot. Application development in Python is much faster and easier than in C++. When robot motion generation for a processing task is dependent on real-time sensor feed-back from the processing tool, the motion must be, by it’s nature, generated at the temporal micro to meso level in
Designing within the circular economy
How can the food industry and their equipment vendors use design as a tool to enter the circular economy? Circular design is a tool used in the circular economy. The future must become more sustainable
Barriers to increased automation and technological development in food processing
The most important barrier for introduction of technology with artificial intelligence in processing of food in Norway, is the complexity of the new technology. The new technology is demanding for firms to adopt with their
On-line estimation of dry matter and fat content in production blocks of cheese by NIR spectroscopy
Modern dairy factories produce thousands of cheese blocks per day. We evaluated NIR spectroscopy for on-line determination of fat and dry matter in such cheeses. The motivation is true time control of the production process.
Robotic handling of compliant food objects by robust learning from demonstration
Today, robots lack the visual, tactile and cognitive intelligence of humans to perform complex handling and processing tasks. We show how to endow robots these abilities and how to teach them to handle complaint food
Traceability of hides through the supply chain
Hides are one of the most important rest raw materials or plus-products produced by the meat industry as they are further processed and used in leather production. The hide supply chain consists of a producer
WP 7 Management
Project Leader: Ekrem Misimi, SINTEF Ocean (SO) Participating partners SO, Management team,
WP 6 Dissemination and Communication
Work Package leader / Responsible partner: SFA and Røe Kommunikasjon
WP 5 Value chain strategies and business models
Work Package Leader/Responsible partner Dr. Ragnar Tveterås, Centre for Innovation
WP 4 Information Management
Work Package Leader/Responsible partner: Dr. Maitri Thakur, SINTEF Fisheries and
WP 3 Flexible Processing Automation
Work Package Leader Dr. Ekrem Misimi, SINTEF Fisheries and Aquaculture
WP 2 Optimal process control and raw material differentiation
Work Package Leader: Dr. Jens Petter Wold, Nofima Participating partners: Nofima, SFA,
WP 1 Selection of cases, analysis of raw material
Work Package Leader Harry Westavik, SINTEF Fisheries and Aquaculture (SFA)
About us
iProcess’s main objective is to develop novel concepts and methods for flexible and sustainable food processing in Norway – that are to cope with small volume series and high biologicalvariation of the existing raw materials – to enable increased raw material utilization for food
products and to increase profitability.