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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
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