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Methodology for the Evaluation of the Capability of Food Equipment to handle product variation (COFFEE) - FT1106

Description
Methodology for Evaluation of the Capability of Food Equipment to Handle Product Variation (COFFEE)

To investigate an approach, based on base multi-instance constraint modelling, whereby the capacity of existing or proposed plant and equipment can be assessed for its ability to cope with variations in products or throughput.

Three collaborating companies will provide case studies (Oscar Mayer on preparation of ready meals, Dairy Crest on food products with variable shape and properties; Marden Edwards on size ranges of food/beverage products).
Project Documents
• Final Report : Methodology for the evaluation of the capability of food equipment to handle product variation (COFFEE)   (960k)
Time-Scale and Cost
From: 2004

To: 2007

Cost: £327,905
Contractor / Funded Organisations
University - Bath
Keywords
Faraday              
Food and Drink              
Food Chain              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Quality              
Manufacturing Efficiency              
Packaging              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain