Autor: Maik Schürmeyer

The production of cooked ham involves a number of challenges. In production, cuts of meat are put through in a multi-stage curing and cooking process involving brine. This can lead to fluctuations in quality due to structural defects in the meat. The result: the brine is not optimally absorbed. An AI model trained on historical data intends to solve the problem.

Design, planning and control of complex and integrated solutions are some of the most important keys to the competitiveness and innovativeness of enterprises. Unfortunately a lack of connectivity often hampers the way to efficient value added in production and logistics networks, since not all of the information you need is available on time. Especially in the automotive industry in which each process is timed closely and production has to stop when a part is not delivered just in time, the interfaces between the different departments of a company or even between whole logistics networks play an important role. For this reason, the FIR at the RWTH Aachen researches intensively to solve these issues with innovative concepts.