Industrial Drying of Fruit and Vegetable Products: Customized Smart Monitoring and Analytical Characterization of Process Variables in the OTTORTO Project

Abstract

In the era of digitalization, the process industry is one of the sectors most affected by the need for change. The adoption of IoT-based intelligent monitoring systems for the collection of real-time measurements of energy and other essential operational variables, on one hand, makes it possible to accumulate big data useful for the company management to monitor the stability of the production process over time, and on the other hand, helps to develop predictive models that enable more efficient work and production. The OTTORTO project stems from the need of the FARRIS company to adapt its production line to agriculture 4.0 policies, responding to the higher goals of digitization and technological transition imposed at the national and EU level. The objectives of the current study are (i) to present an “ad hoc” customized intelligent and multi-parameter monitoring system to derive real-time temperature and humidity measurements inside the company’s industrial drying kilns; and (ii) to show how it is possible to extract information from operational data and convert it into a decision support too and an effective knowledge medium to better understand the production process. Studying the correlations between temperature and humidity measurements showed that for most of the observation period, the system was thermodynamically quite stable in terms of major operational risks, such as humidity saturation inside the kilns causing condensation on the products to be dried. However, to remedy the occasional occurrence of such inefficiencies, implementing kilns with the introduction of forced air extraction systems could bring significant benefits in terms of improved energy-environmental performance.

Mats Made from Recycled Tyre Rubber and Polyurethane for Improving Growth Performance in Buffalo Farms

“…In recent times, the threat of climate change has prompted significant investment by national and international governments in efforts to mitigate the environmental impacts and emissions associated with the consumption of fossil fuels and raw materials [1][2][3]. In this context, in the integration of state-of-the-art intelligent technologies which allow for real-time monitoring of energy and operational parameters for comprehensive insights into energy-consuming systems [4][5][6][7][8][9][10][11], and the study of innovative processes and technologies for reclaiming organic and inorganic materials from waste streams [12][13][14][15][16][17][18][19], they play a key role. The upgrading of materials derived from different waste sources has been emphasised as a strategic way of achieving sustainability goals and promoting circular economies [10,20,21].…”

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables

“…Dry (ripe) seeds of legumes are most often used for culinary purposes as a stable and easy-to-store raw material. Nonetheless, legumes are also consumed when not completely ripe; e.g., their whole pods feature a different composition and characteristics [3] and are especially valued for their significantly higher contents of biologically-active compounds, like vitamins (C, E), pigments (chlorophylls and carotenoids in particular), and polyphenols (phenylpropanoids, flavonoids, isoflavones, catechins, tannins, coumarins, furanocoumarins, phenolic acids) compared to dry seeds [4][5][6][7]. These compounds are essential to the human body as they are capable of inhibiting or arresting oxidation processes and compensating for the effects of free radicals that cause damage to cells, leading to lesions in the body and development of many lifestyle-related, non-communicable diseases [8,9].…”