Study on the development of main/sub ingredient weight management system in Ready-to-eat food factory

• Main Authors: Yu-Ting Cheng, 鄭羽婷
• Other Authors: Cheng – Ming, Chang
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/59866164661511643736

碩士 === 國立臺灣海洋大學 === 食品科學系 === 99 === In this study, ICT (Information and Communication Technologies) is applied to main/sub ingredient weighing management in ready-to eat (RTE) food factory. This internal-traceability system is a real-time weight monitoring system combined with electronic scales, labeling machines, and portable touch pads with WSN (Wireless Sensor Network) working under Wi-Fi environment. Through electronized production orders with Qt and MySQL database, the whole processing details such as material units, weight, batch, and internal-traceability data will be collected and documented to complete the internal-traceability and weight monitoring system from warehouse through cooking processing. Weighing information shown on touch screen makes operator be able to intuitively alert through color changes shown on the screen. Also, if operator hasn’t correctly finished previous weighing step, the complete product label will not be printed. Through this error-proof mechanism, operation mistake will be prevented. Each operation record will be recorded in the database which may not only reduce the mistakes on paper recording but also make the manager have real-time operational information. In this study, a main/sub ingredient weighing management and data collection system has been successfully developed in RTE food factory. The integration of ICT and RTE food processing assists the traceability and batch unit transferring in main/sub ingredient weighing.