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Manufaktur 4.0 Quality-oriented production control and optimization in food production The project Manufactur 4.0 developed and implemented prototypically a procedure for a digital and quality-oriented production planning and control for production of delicatessen. For all ingredients of a selected delicatessen product, raw material-specific quality-time profiles were determined in the project by means of sensory analyses in laboratory tests. In addition, the energy inputs and consumptions of the production were analysed and future energy concepts were investigated. Furthermore, a sensor-based identification system for a digitalised container management was designed and evaluated as a basis for the implementation of a digitalised production control. Finally, a procedure for quality-oriented production planning and control was developed. In preparation for a future implementation of the procedure in the production of Deutsche See, it was prototypically implemented using digital twins. Our models showed a possible decrease of 21 per cent regarding throughput time, increase of 17 per cent regarding the utilisation of production facilities and an optimisation of production-specific energy consumption, as well as a reduction in food waste. Through the developed production control, a contribution can be made to achieving the climate targets. Contact persons: D. Rippel   L. Steinbacher Funded by: Land Bremen / EFRE Duration: 01.01.2020 - 31.12.2021 See project's publications List all projects |
