Page 23 - Baking Europe Journal - Winter 2022

TECHNOLOGY
AUTOMATION/AI 23

complex parameters such as “Near-infrared spectroscopy
viscoelasticity, air nuclei during the
mixing, pore size, gas production and ultrasound acoustics can
during fermentation, the browning
(Maillard) index during baking determine the protein content
through to the assessment of the
fi nal baked product quality in terms and several other properties in
of colour, texture and cell structure. 1
Away from sensor technologies, the fl our, with great precision.”
advanced benefi ts of PAT include
product quality by design, which is
highly resource effi cient and is can be used to steer the production aim of minimising resource usage
compatible with continuous process as a whole. and maximising profi t for the baker,
automated baking lines. without compromising product
3. Artifi cial intelligence and machine quality. The design of a baking
2. Automation and robotics learning (AI/ML) concept may involve the use of
• Automation of various unit • AI/ML application represents the diff erent simulation tools as well as
operations during baking can allow backbone of smart baking allowing virtual and augmented reality
processes to be less dependent on plant managers to make sense of concepts.
user input. This is of particular the large amount of data generated
importance when the aim is to have continuously during the complete 5. Additive manufacturing / 3D
a high level of agility in the baking manufacturing cycle and therefore, printing
process, such as at smaller bakery play a major role in designing • Additive manufacturing, also called
sites with a wide assortment of customised, automated robotic 3D printing, provides new
products. Some advanced systems. Since the cost of opportunities to manufacture
concepts such as baking on computing devices has reduced bakery products in a fully digitised
demand will allow the consumer to signifi cantly compared to a decade fashion. For example, it uses an
customise their bakery products. ago, wide adoption of AI/ML extrusion system to build a food
Automation and robotics have embedded systems has become an product layer by layer based on
strong links with PAT based sensing essential component of smart digital information directing its
approaches and other smart manufacturing and connects well shape, size and composition,
manufacturing techniques, such as with other similar concepts such as allowing increased fl exibility and
cloud computing and virtual/ cloud computing, augmented and subsequent production of
augmented reality, as the input virtual reality to produce the smart customised or personalised bakery
from all these can support the factory concept. products, as well as production on
automated and robotics systems to demand. Eventually, 3D printing will
learn and optimise the production 4. Design of baking facilities/digital enable the manufacture of products
process. twins with personalised nutrition and
• Baking design is a new concept allow consumers to design and
• Currently, some bakers are using which aims to explore and develop order their own baked items by
automation and robotics systems in virtual baking processes and interacting with the artifi cially
diff erent manufacturing sites, products (so-called “digital twins”) intelligent system for additive
however, however, the lack of with the use of advanced simulation manufacturing. This process could
interconnectivity between them is through a set of design choices and also be used to accelerate
often lacking within the principles. For example, prototyping for the development of
infrastructure of smart baking. If Wageningen University & Research new bakery products.
automation and robotics combined has a tool which allows for the
with PAT based real-time sensing is virtual design of food products that Controlling the baking process
implemented across all sites, a requires sugar replacement. The Smart manufacturing technologies
3
more continuous united baking aim of design in baking is usually to provide input for control of the
process, using the date feedback develop specifi c manufacturing operations within a bakery. For
from diff erent PAT sensing systems processes and products with the instance, near-infrared spectroscopy

BAKINGEUROPE Winter 2022/2023
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