Industry 4.0 Technological Advancement in the Food and Beverage Manufacturing Industry in South Africa—Bibliometric Analysis via Natural Language Processing
Abstract
:1. Introduction
2. Literature
2.1. The FOODBEV Industry and Industry 4.0
2.2. Impact of 4IR in the FOODBEV Manufacturing Sector
2.3. Digitalization
2.4. Knowledge Extraction for Digitalisation
2.5. Mapping Skills Associated with Newly Identified Technologies
2.6. Summary of Literature Review
3. Methodology
3.1. Introduction
3.2. Research Methodology
3.2.1. FOODBEV Specific Knowledge
3.2.2. Database Migration
3.2.3. Graphical User Interface (GUI) Formulation
3.2.4. Knowledge Extraction
3.2.5. Natural Language Processing (NLP)
3.2.6. NLP and Final Data Filtering
4. Results
4.1. Results Discussion
4.1.1. Background Information Gathering
4.1.2. Database Migration and Front End
4.1.3. GUI Development
4.1.4. Data Extraction: Sample of Results
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Category | Manufacturing Processes |
---|---|
Manufacture of breakfast products | Manufacture of cereals |
Manufacture of beverages | Brewing (beer/malt) Wine and spirits Alcohol Beverages (soft drink/mineral water/juices) |
Manufacture of dairy products | Milk Cheese/yogurt/butter Ice cream Whey |
Manufacture of food preparation products | Farinaceous products (macaroni and noodles) Tobacco Maize sugar Coco, chocolate, and sugar confectionary Coffee and tea |
Production, processing and preservation of meat, fish, fruit, vegetables, oil and fats | Processing and preservation of meat and fish products Canned, preserved, processed vegetables and fruit Cooking fats, margarine, edible oils |
Process | Raw Materials | Products | Temperature (°C) | Time | Pressure (kPa) | MES | ERP | ||||
---|---|---|---|---|---|---|---|---|---|---|---|
Operations or Detailed Scheduling | Sales Distribution or Marketing | Materials Management | Planning | ||||||||
Milling | 1. Malted Barley | 1. Beer | Room Temperature | Atmospheric | X | X | X | X | X | ||
Mash Turn Heating | 2. Unmalted Barley | 2. Malt | 62–70 | 30–120 (min) | Atmospheric | X | X | X | X | X | |
Lauter Turn | 3. Yeast | Room Temperature | Atmospheric | X | X | X | X | X | |||
Wort Drying | 4. Water | Room Temperature | 1–1.5 (h) | Atmospheric | X | X | X | X | X | ||
Filter Wort Boiling | 5. Hops | Room Temperature | Atmospheric | X | X | X | X | X | |||
Whirlpooling | Room Temperature | 4–6 (Days) | Atmospheric | X | X | X | X | X | |||
Fermentation | 15–21 | Atmospheric | X | X | X | X | X | ||||
Filtering and Pasteurization | 70 | Atmospheric | X | X | X | X | X | ||||
Packaging | Room Temperature | Atmospheric | X | X | X | X | X | X |
High Pressure Processing Technology in Dairy Processing: A Review | High Pressure Carbon Dioxide Used for Pasteurization in Food Industry | High Pressure Processing Technologies for the Pasteurization and Sterilization of Foods | High Pressure Processing and Its Impact on Milk Proteins | The Role of Emerging Technologies to Ensure the Microbial Safety of Fresh Produce Milk and Eggs | |
---|---|---|---|---|---|
pressure | 137 | 113 | 188 | 66 | 34 |
milk | 89 | 21 | 13 | 27 | 67 |
food | 70 | 86 | 114 | 26 | 22 |
treatment | 61 | 53 | 28 | 20 | 28 |
inactivation | 5 | 61 | 78 | 1 | 10 |
temperature | 15 | 43 | 68 | 20 | 15 |
effect | 19 | 39 | 60 | 10 | 3 |
processing | 28 | 23 | 89 | 7 | 22 |
product | 30 | 14 | 52 | 7 | 79 |
cavitation | 0 | 0 | 0 | 0 | 2 |
protein | 31 | 22 | 13 | 26 | 2 |
cell | 20 | 69 | 17 | 36 | 2 |
Search String | User-Selected Keywords | Results (Technologies) | Skills |
---|---|---|---|
Production, processing, and preservation of meat, fish, fruit, vegetables, oil, and fats | |||
[‘treatment’] | Pulsed Electric Fields (PEF) [26]—a freezing technique for fish product preservation. Qualitative spectroscopy and chemometrics [27]—innovative technology that makes the counterfeiting or falsifying of fish products difficult. | Electrical skill: Operating short-pulse high-voltage machinery [26] Spectral analysis: Nuclear Magnetic Resonance spectroscopy, Infrared Spectroscopy, and Raman Spectroscopy [27] Chemometrics: Mathematical, Statistical, and analytical skills [27] | |
[‘Salting’, ‘Processing’] | Ultrasound instrument for meat salting in pork [28]—enhancement of salt distribution during meat processing, thus compliance to quality standard of processed meat. Near-Infrared Spectroscopy (NIRS) for salted composition diagnostics [29]—diagnosis of minced meat at varying temperatures using NIRS. | Food Science [29] Electronics [29] Quality Controller [28] | |
Manufacture of food preparation products | |||
[‘Agriculture’, ‘Technology’] | Adoption of automation and robotics in precision agriculture [9]—use of robotics equipment to enable farmers to execute agricultural operations in a timely manner, such as planting, inspection, and spraying with minimum costs. Robotics in packaging of farm produce via HSV analysis [30]—robot utilisation to package farm produce based on colour or size. | Robotics [30] Electrical Engineering and Computer Science [9] Agronomy [9] | |
[‘analysis’, ‘information’, ‘system’, ‘online’, ‘legal’,‘structured’, ’unstructured’] | Convolutional Neural Networks [31]—utilises image processing techniques in the classification of tobacco leaves according to grades. | Photography [31] Computer literacy [31] | |
[‘precision’, ‘analysis’, ‘processing’, ‘mechanical’, ‘additive’] | 3D printing [32]—advantageous for customised nutrition or food designs, supply chain simplification, and broadening of available food products. 3D printing [33]—emerging as a popular technique for customised food manufacture. Cloud manufacturing (CM) [34]—service-oriented business model to share manufacturing capabilities and resources on a cloud platform via collaborative design, greater automation, improved process resilience, and enhanced waste reduction, reuse, and recovery. | Food Science [32] Process Control [34] IT [34] AI and robotics [32] | |
[‘coffee’, ‘by-product, ‘processing’, ‘sustainable’] | Dry processing of coffee silverskin (CSS) [35]—dry processing of CSS to produce wood polymer composites due to its high fibre content and antioxidant properties. Significant reduction in energy-consuming dry processing of CSS since it demands less thermal processing energy. Integrated bio-refinery valorisation [36]—valorisation of food waste via integrated bio-refinery approaches to produce pharmaceutical, cosmetic, food, and non-food applications. Thiobarbituric Acid Reactive Substances (TBARS) Assay [37]—the discovery of the addition of two levels of CSS to new formulations of chicken meat burgers. Innovative addition of natural ingredients derived from coffee silverskin in the new formulations of chicken meat burgers, thus limiting food waste via formulation of new chicken burgers. | Culinary arts [37] Biotechnology [36] Biochemistry [36] Pharmacy [35] | |
Manufacture of beverages | |||
[‘design’] | Hazard Analysis Critical Control Points [38] —simple, specialized method to prevent health hazards emanating from consuming contaminated food and beverages. Replacement of malted by raw barley [38]—raw barley can be processed by hammer mills (roller mills also). Hammer mills ensure efficient extraction in raw barely compared to malted barley by producing finer grist and larger surface area for enzymatic hydrolysis of endosperm. | Analytical Skills [39] | |
[‘technology’] | Fractionation of unfermentable portions of dried grains into component parts [40]—separation of Distillers Dried Grains with Solubles (DDGS) with aspiration into high-protein and high-fibre fractions. Aeration cleaning separator (ACS) [13]—separation of foreign bodies contained in cereal grain mass based on physical properties. | Industrial Engineering [13] | |
Manufacture of breakfast products | |||
[‘process’] | Industrial durum wheat processing and addition of additives in pasta manufacture [41]—industrial durum wheat processing using a durum mill and the addition of additives, whose quality definition dictates the control of fungal phytopathogens to control fungal disease. | Agronomy [41] Chemistry [41] | |
[‘corn’, ‘germ’, ‘processing’] | Aqueous enzymatic extraction [42]—technology applicable for oil recovery from wet-milled germ | ||
Manufacture of dairy products | |||
[‘preparation’] | Reduced-lactose ice cream using dried rice protein concentrate—(DRPC) [43]—this by-product from the milling of rice is used as a new technology substitution with low-fat, low-lactose properties. Date syrup substituent [44]—use of date syrup to alter the viscosity of ice cream and as a substitute for sugar in ice cream manufacture. Fat replacers with different fat content in ice cream manufacture [45]—carbohydrate-based fat replacers like maltodextrin, inulin, or modified tapioca starch on the sensory and physical properties of reduced-fat and low-fat coconut milk ice cream containing different fat levels. Non-nutritive sweeteners in ice cream manufacture [46]—sweeteners with low nutritional and low calorie values in ice cream manufacture. | Food Science [43] Agronomy Culinary Arts [44] | |
[‘milk’, ‘product’, ‘sustainable’, ‘treatment’] | Thermal treatment to ensure the sensory quality of non-dairy-based additives as substituents of milk [47]—Ultra-High Temperature (UHT) as heat treatment of plant-based beverages which are used as substituents of milk in the dairy industry. High-Pressure Homogenisation (HPH) or Ultra-High-Pressure Homogenisation—heat treatment to improve stability of plant-based emulsions and their physicochemical properties [48]. | Food Science [47] Process Engineering [48] |
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Telukdarie, A.; Munsamy, M.; Katsumbe, T.H.; Maphisa, X.; Philbin, S.P. Industry 4.0 Technological Advancement in the Food and Beverage Manufacturing Industry in South Africa—Bibliometric Analysis via Natural Language Processing. Information 2023, 14, 454. https://doi.org/10.3390/info14080454
Telukdarie A, Munsamy M, Katsumbe TH, Maphisa X, Philbin SP. Industry 4.0 Technological Advancement in the Food and Beverage Manufacturing Industry in South Africa—Bibliometric Analysis via Natural Language Processing. Information. 2023; 14(8):454. https://doi.org/10.3390/info14080454
Chicago/Turabian StyleTelukdarie, Arnesh, Megashnee Munsamy, Tatenda H. Katsumbe, Xolani Maphisa, and Simon P. Philbin. 2023. "Industry 4.0 Technological Advancement in the Food and Beverage Manufacturing Industry in South Africa—Bibliometric Analysis via Natural Language Processing" Information 14, no. 8: 454. https://doi.org/10.3390/info14080454
APA StyleTelukdarie, A., Munsamy, M., Katsumbe, T. H., Maphisa, X., & Philbin, S. P. (2023). Industry 4.0 Technological Advancement in the Food and Beverage Manufacturing Industry in South Africa—Bibliometric Analysis via Natural Language Processing. Information, 14(8), 454. https://doi.org/10.3390/info14080454