Search Results (3)

A data-driven 3D simulation for the robotic automation of the most labor-intensive packaging process in meal kit production was developed using Tecnomatix plant simulation software. The workflow and environments of the existing manual process were analyzed. An existing production site was scanned using a 3D Lidar scanner to create 3D models and design the initial assembly layout. Two types of 3D simulation models, implemented with a single or double delta robot, were designed to determine the optimal robot-automated packaging process. Key performance indicators for simulation models of a manual and two robot automation systems were analyzed. The throughputs of the manual, single delta robot and double delta robot models were 2112, 1510, and 2568 ea/h, respectively. The single robot system achieved only 68.3% of the throughput of the manual process, which is attributed to a cycle time of 2.36 s for picking and placing all components. On the other hand, the cycle time of the double robot system was 1.66 times faster, and the throughput was 1.7 times greater compared to the single robot system. The developed 3D simulation model for the meal kit packaging system demonstrates the potential of robotic automation in addressing the labor shortage issue as well as improving production efficiency. Full article

Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products. Full article

Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency. Full article