The main objective of portion control is to ensure that desired portions, usually specified by weight, are placed in the packages. In can-filling in particular, an optimal goal would be to minimize underfilling and overfilling. This paper develops an advanced packaging process for automated can-filling of fish, which achieves this goal. The overall automated system uses an innovative technique of optimal overlapping and cutting of fish. First, a batch of fish are overlapped in a linear orientation where the ordering sequence, the head orientation, and the degree of overlap between fish are the variables of optimization. The optimization is carried out with the objective of minimizing the absolute total weight of underfill and overfill of the produced cans. The optimal portioning method should possess a computational speed that is consistent with the process speed and the filling accuracy requirements. Several models of optimization have been developed. This paper follows a model development procedure that realizes a feasible and practical model. A numerical example that uses real data on a batch of salmon is presented to illustrate the approach and to demonstrate its feasibility in achieving both optimization objective and the processing speed. A comparison of several optimization models that have been developed is given, with respect to the computational speed and the filling accuracy. Results show that the optimal portioning method is able to achieve high production rates and improved filling accuracy in can-filling process of salmon.
|Number of pages||25|
|Journal||Journal of Food Process Engineering|
|Publication status||Published - Jun 2000|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)