Quality-oriented Concept for a Control System for Delicatessen Food Production

The food production process and raw material specific parameters significantly influence the quality of the final product. Furthermore, for products with several ingredients, complex parameter effects occur. This complexity causes the desire for a production control that considers these effects and orientates on final product quality. This article describes the state of the art and derives requirements form a case study in a delicatessen food production system. In summary, this paper presents a concept for production control with special consideration of the final product quality for the production of delicatessen salads.