Assessment of operation management for beer packaging line based on field failure data: A case study

Tsarouhas, Panagiotis; Arvanitoyannis, Ioannis S.

doi:10.1016/j.jfoodeng.2009.12.007

Cited by 22 publications

(12 citation statements)

References 17 publications

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“…However, this information is not available in the open literature. Statistical studies performed on other food production processes, such as bread, beer, fruit in syrup and fruit juice (Tsarouhas et al, 2009;Tsarouhas & Arvanitoyannis, 2010a,b, 2011, have shown that the management of production processes can be significantly improved, and the processes themselves even redesigned. Unfortunately, no studies on the operation of distillation units in the spirits industry have been reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

García-Llobodanin

Roca

López

et al. 2011

Int J of Food Sci Tech

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We analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction.

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Section: Introductionmentioning

confidence: 99%

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

García-Llobodanin

Roca

López

et al. 2011

Int J of Food Sci Tech

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“… Adapted from Liberopoulos & Tsarouhas, 2005; Tsarouhas et al ., 2009a,b,c; Tsarouhas & Arvanitoyannis, 2010a,b, 2011; Tsarouhas, 2011;. …”

Section: Application Of Reliability Availability and Maintainabilitymentioning

confidence: 99%

“…Reliability analysis for packaging during beer production over a period of 9 months was carried out (Tsarouhas & Arvanitoyannis, 2010b). The most important failure modes were identified, and the descriptive statistics at failure and machine level were calculated.…”

Section: Bread and Bakery Productsmentioning

confidence: 99%

Reliability, availability and maintainability analysis in food production lines: a review

Tsarouhas¹

2012

Int J of Food Sci Tech

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Summary The scope of this study is to review reliability, availability and maintainability (RAM) analysis in the food industry and aims to identify the critical points of the production systems that should be improved by the operational performance and the maintenance effectiveness. RAM is an engineering tool that addresses operations and safety issues of production lines and aims to identify areas within the system or process where significant improvement can be achieved. Food production lines consist of several machines supplied with a common transfer mechanism and control system that have different failure modes. When a random failure occurs, the failed machine stops and forces most of the line upstream of the failure to operate without processing, whereas the material (raw, intermediate or end‐product) of the line downstream may have to be scrapped because of quality deterioration during the stoppage. The negative failure impact is the drop of line reliability and production rate.

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“…Bottle labeling, standardization and packaging into paperboard boxes of various sizes, according to the bottle or can dimensions [49], occur after beer pasteurization. The beer packaging section comprises four machines: the filling/capping machine, the conveyor belt, the packaging machine and the palletizer.…”

Section: Beer Packagingmentioning

confidence: 99%

Beer: Advances in Processing and Preservation

Baiano¹,

Conte²,

Nobile³

2012

ENG

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Brewing is a typical example of traditional biotechnology, which has been object of several studies and experiments performed by researchers and simple passionate people. The results of these activities are represented by a number of inventions concerning genetic modifications of barley, microbiological and biochemical applications, alternative raw materials and new technical solutions for processing and packaging. Most of these inventions have been registered as European, U.S., and international patents whose result was the improvement of beer quality, the increase of product safety, and the reduction of production costs in the big breweries that adopted them. The present review includes a summary of the main inventions concerning raw materials, processing, quality, and packaging of beer and beer-like beverages.

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Assessment of operation management for beer packaging line based on field failure data: A case study

Cited by 22 publications

References 17 publications

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

Reliability, availability and maintainability analysis in food production lines: a review

Beer: Advances in Processing and Preservation

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