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Anzola dell'Emilia, Italy

Lazzarini R.,Carpigiani Group | Stefanelli C.,University of Ferrara | Tortonesi M.,University of Ferrara
Proceedings of the 2013 IFIP/IEEE International Symposium on Integrated Network Management, IM 2013

E-maintenance refers to the adoption of ICT to enable the remote monitoring and control of industrial equipment and processes. Traditionally, e-maintenance solutions rely on expensive and proprietary Supervisory Control And Data Acquisition (SCADA) technologies, which present cost and interoperability issues that limit their adoption to large plants and industrial processes. However, recent developments in ICT have broadened the application field of e-maintenance, enabling its adoption for the management of large scale (relatively) small and low-cost machines. This opens up new terrific business opportunities, especially in the increasingly important after-sales services market. This paper aims to draw the attention of the network and service management community on the e-maintenance issue. We hope to provide some helpful information to attract the interest of researchers and practitioners and to stimulate further discussions and research efforts on this topic. © 2013 IFIP. Source

Saraceno L.,ENEA | Boccardi G.,ENEA | Celata G.P.,ENEA | Lazzarini R.,Carpigiani Group | Trinchieri R.,ENEA
Applied Thermal Engineering

Heat transfer in presence of a high viscosity fluid may be substantially enhanced using heat exchangers supported by a mechanical agitation system that can also "scrape" the exchange surface (Scraped Surface Heat Exchanger, SSHE). In this case, heat transfer efficiency depends strongly on exchanger and agitator geometries, agitation methods as well as fluid characteristics and heat transfer conditions. Correlations used to represent the phenomenon are closely related to the above parameters and hardly employable out of that peculiar context. In this work some results of an experimental research on SSHE performances, used as the evaporator of a refrigeration cycle in a commercial soft ice-cream machine, are presented. The liquid ice-cream mixture goes into this component where it is mixed with a variable amount of air and cooled to obtain soft ice-cream. The mixture has a non-Newtonian fluid behaviour that involves a lot of problems related to its physical representation: some assumptions on ice-cream rheological properties have been accepted. Varying ice-cream mass flow, input/output temperatures of the liquid mixture and the agitator speed, ice-cream production tests were carried out. Two heat transfer coefficient correlations are proposed to describe experimental data: the first one arises from the classical dimensional analysis while the second one is related to the agitator engine power consumption. Finally, the experimental results supply a reliable database to find possible improvements in ice-cream machine efficiency. © 2011 Elsevier Ltd. All rights reserved. Source

Lazzarini R.,Carpigiani Group | Virgilli G.,Carpigiani Group | Stefanelli C.,University of Ferrara | Tortonesi M.,University of Ferrara
IEEE International Conference on Emerging Technologies and Factory Automation, ETFA

In modern manufacturing, the integration of ICT in the maintenance process, led to the development of e-maintenance, that automates management operations. E-maintenance, that initially interested only large plant machinery, is now becoming affordable for mass-produced equipment, thanks to the recent advances in ICT. This paper presents Teorema, an innovative e-maintenance solution for Carpigiani ice cream machines, which provides several services: remote monitoring of machines, automatic notification of malfunctions, diagnostics and prognostics functions, remote assistance interventions, and automated reporting of production data. Teorema is already in production and it is significantly improving the after-sale service to Carpigiani customers. © 2011 IEEE. Source

Grossi M.,University of Bologna | Lanzoni M.,University of Bologna | Lazzarini R.,Carpigiani Group | Ricco B.,University of Bologna
Measurement: Journal of the International Measurement Confederation

Electrical characterization of products is gaining increasing interest in the food industry for quality monitoring and control. In particular, this is the case in the ice-cream industry, where machines dedicated to store ice-cream mixes are programmed "ad hoc" for different groups of products. To this purpose, the present work shows that essential product classification (discrimination between milk based and fruit based ice-cream mixes) can be done by means of a technique based on the measurements of non-linear response in the electrical behavior of the electrode-electrolyte interface. The addition of pH measurements allows to further reach the three parts classification occasionally required for advanced applications. The proposed idea is validated by means of measurements on 21 ice-cream mixes, different for producers and composition. © 2012 Published by Elsevier Ltd. All rights reserved. Source

Grossi M.,University of Bologna | Lazzarini R.,Carpigiani Group | Lanzoni M.,University of Bologna | Ricco B.,University of Bologna
Journal of Food Engineering

The freezing process is very important in ice cream production affecting quality, taste and yield of the finished product. Batch freezer machines use different control techniques to tightly control the freezing process, based on monitoring of the temperature and/or the viscosity (i.e. consistency) of the product. Temperature control, however, features low sensitivity and need calibration for different product compositions, while product viscosity is essentially inferred from dasher motor load, sensitive to power line fluctuations, volume of product and dasher motor characteristics. In this context, this paper presents a novel technique based on measurements of the product electrical characteristics, tightly linked to temperature and viscosity. The experimental results presented in this work clearly indicate that the proposed technique provides a suitable, nondestructive tool to monitor ice cream quality product that overcomes the drawbacks of the standard methods, thus representing an advance in the state of the art for freezing control. © 2011 Elsevier Ltd. All rights reserved. Source

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