Zero Defect Manufacturing in the Food Industry: Virgin Olive Oil Production
Source abstract
Abstract
This paper provides a zero defect manufacturing (ZDM) approach designed for the virgin olive oil (VOO) industry, with the objective of producing the best possible product using sustainable methods. A deep analysis of related work for ZDM and the current state-of-the-art technology in the VOO elaboration process is presented, along with the implications of the well-known trade-off between quality and extraction yield and the importance of having the right information on the state of the fruits and the main technological variables of the process. Currently available new technologies, such as smart devices with cloud connectivity, enable having the required amount of data and information in real-time, thus making the concept of ZDM possible. Together with the proposed ZDM approach and strategies, the basic requirements and the first steps towards the implementation of ZDM in this productive sector are identified.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Spectroscopy and Chemometric Analyses · Industrial Vision Systems and Defect Detection · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Robotics, Automation and Computer Vision Group, Campus Las Lagunillas, University of Jaén, 23071 Jaen, Spain
Robotics and Sensorial Integration Company (ISR), 23009 Jaen, Spain
Institute for Olive Orchards and Olive Oils, University of Jaén, 23071 Jaen, Spain
Funding
the Spanish Ministry of Science and Innovation · cooperative frame FEDER-Andalucía
References (37)
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