Open AccessTechnological Platform for the Best Available Technologies for Processing Universal Agricultural Raw Materials
Author(s) -
А. Г. Храмцов,
Aleksander A Borisenko,
Л. А. Борисенко,
T V Voblikova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/852/1/012047
Subject(s) - automation , emerging technologies , computer science , manufacturing engineering , digital transformation , process engineering , systems engineering , engineering , mechanical engineering , world wide web , artificial intelligence
The article discusses the historically formed spiral cycles of development of the technological platform for the best available whey processing technologies. The characteristics of the stages of development repeated at each cycle, reflecting the level of scientific and technological progress in this area are presented. The main technological trends and concepts of milk whey processing in the near, medium and longer term are considered. It is shown that in the future, breakthrough achievements in food technologies will be based on the results of digital transformation of production, the introduction of innovative technologies for digital modeling and design, quantum computing, robotic automation and additive technologies.