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Computerized process control in industrial cooking operations
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
1996 (English)In: Computerized Control Systems in the Food Industry, CRC Press , 1996, p. 473-489Chapter in book (Other academic)
Abstract [en]

We are visiting a small town somewhere in Europe [1, 2]. Both households and small companies are located in the town. One of the small companies is called “Local food.” It produces fresh bread and bread-based convenience foods. About 400 different items are produced. Most of the products are distributed to nearby households. The products are filled French rolls, crepes, pies, quiche Lorraine, and pizza. New products occasionally are developed. Customers can buy food via TV in their homes. The products are delivered immediately after preparation, within 1 to 2 hours. If a customer has special wishes concerning the filling, quality, and the size of the product, the customer can specify this via the TV screen. The order goes directly into the production computer that controls the processes. The raw materials are based on frozen dough and different fillings such as prawns, minced meat, shellfish, rice, cod, clams, champignons, other mushrooms, vegetables, chicken, meat, and boiled egg. 

Place, publisher, year, edition, pages
CRC Press , 1996. p. 473-489
National Category
Food Science
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URN: urn:nbn:se:ri:diva-37266DOI: 10.1201/9781315140100Scopus ID: 2-s2.0-85023835429ISBN: 9781351458603 (print)ISBN: 9780824797577 (print)OAI: oai:DiVA.org:ri-37266DiVA, id: diva2:1280122
Available from: 2019-01-18 Created: 2019-01-18 Last updated: 2019-03-19Bibliographically approved

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