Open AccessRobotization in the production of dairy, meat and fish products
Author(s) -
T. A. Khoroshailo,
Y. A. Kozub
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1515/2/022007
Subject(s) - automation , productivity , production (economics) , business , product (mathematics) , quality (philosophy) , modernization theory , technological change , meat packing industry , fish <actinopterygii> , emerging technologies , manufacturing engineering , engineering , computer science , economics , food science , biology , fishery , mechanical engineering , philosophy , geometry , mathematics , epistemology , artificial intelligence , macroeconomics , economic growth
In the current conditions of a market economy, for the more complete automation of technological processes for the production of meat, dairy and fish products, and especially when frequent changes in the product range (assortment) are needed, the use of robots and robotic flexible technologies is extremely important. The possibilities of using robots and flexible robotic systems for more complete automation of technological processes for the production of meat, dairy and fish products are considered. The main directions of the development of technological progress in the mechanization and automation of animal husbandry and their impact on improving process technology, the use of digitally controlled technologies, increasing labor productivity, reducing costs, improving product quality, and protecting the environment are outlined. It is noted that one of the important areas of technological progress in the modern period is the comprehensive modernization of existing facilities.