A study on ChatGPT for Industry 4.0: Background, potentials, challenges, and eventualities

Journal of Economy and Technology, Год журнала: 2023, Номер 1, С. 127 - 143

Опубликована: Авг. 24, 2023

ChatGPT is an Artificial Intelligence (AI)-powered Natural Language Processing (NLP) tool that comprehends and produces text in response to given commands. It can be adopted for various requirements, like answering our inquiries, assisting us with content creation, translating languages, more. The fourth industrial revolution, called "Industry 4.0," denotes a new production age focused on automation, digitalisation, real-time connectivity of systems. help Industry 4.0 variety ways. AI-driven process optimisation poised revolutionise by enhancing productivity, quality assurance, efficiency. For developing this paper, articles ChatGPT/ AI were identified through Scopus, ScienceDirect, Google Scholar ResearchGate. progresses due the incorporation cutting-edge technology AI, Machine Learning (ML), NLP Manufacturing operations are changing. language model becoming well-known daily use because its promising applications. In framework 4.0, it promises processes assist advancement boosting business productivity This paper studies major need 4.0. Various associated features, traits versatile competencies briefed. Finally, identifies discusses significant applications very flexible efficient method creating human-machine interfaces automatically generating text, which provides proper knowledge guidance employee. Applications include chatbots, virtual assistants, automated customer care, translation, production. future, will become effective communication automating

Язык: Английский

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Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic

Frontiers in Sustainable Food Systems, Год журнала: 2023, Номер 7

Опубликована: Июль 18, 2023

Providing food has become more complex because of climate change and other environmental societal stressors, such as political instability, the growth in world population, outbreaks new diseases, especially COVID-19 pandemic. In response to these challenges, agri-food industry increased its efforts shift using digital tools advanced technologies. The transition toward been part fourth industrial revolution (called Industry 4.0) innovations that have are reshaping most industries. This literature review discusses potential implementing technologies industry, focusing heavily on role pandemic fostering adoption greater digitalization supply chains. Examples use for various applications, barriers challenges will be highlighted. trend solutions gained momentum since advent 4.0 implementations accelerated by outbreak Important technology enablers high mitigating negative effects both current global health crisis systems include artificial intelligence, big data, Internet Things, blockchain, smart sensors, robotics, twins, virtual augmented reality. However, much remains done fully harness power achieve widespread implementation agriculture

Язык: Английский

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Synergizing Blockchain and Internet of Things for Enhancing Efficiency and Waste Reduction in Sustainable Food Management

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104873 - 104873

Опубликована: Янв. 1, 2025

Язык: Английский

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Artificial intelligence-empowered collection and characterization of microplastics: A review

Journal of Hazardous Materials, Год журнала: 2024, Номер 471, С. 134405 - 134405

Опубликована: Апрель 26, 2024

Язык: Английский

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Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

Heliyon, Год журнала: 2024, Номер 10(8), С. e29066 - e29066

Опубликована: Апрель 1, 2024

Язык: Английский

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Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review

The Science of The Total Environment, Год журнала: 2024, Номер 955, С. 176872 - 176872

Опубликована: Окт. 14, 2024

Язык: Английский

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Turning waste into value: Extraction and effective valorization strategies of seafood by-products

Waste Management Bulletin, Год журнала: 2024, Номер 2(3), С. 84 - 100

Опубликована: Июль 2, 2024

Seafood by-products from various organisms like fish, shellfish, squids, and bivalves are often thrown away as waste, even though they could be utilized in creating new types of valuable foods. Up to 75% the entire organism consists industrial processing wastes, which can lead a loss profit ecological sustainability if natural resources not recycled efficiently. Various fish parts byproducts, such heads, viscera, skin, bones, scales, exoskeletons, pens, ink, clam shells, categorized waste based on their weight percentages, vary depending species taxonomy. This review paper delves into extraction valorization strategies seafood by-products, with focus transforming resources. Marine provide bioactive substances collagen, peptides, polyunsaturated fatty acids, antioxidants, chitin, catalysts for biodiesel production. highlights utilization innovative techniques microwave- ultrasound-assisted well supercritical fluid subcritical water extract compounds section also discusses optimization processes enhance efficiency yield. Furthermore, explores potential applications across industries, emphasizing sustainable resource creation high-value products applied our current circular economy.

Язык: Английский

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The influence of Industry 4.0 enabling technologies on social, economic and environmental sustainability of the food sector

International Journal of Production Research, Год журнала: 2023, Номер 62(10), С. 3800 - 3817

Опубликована: Авг. 31, 2023

AbstractIn the context of great changes in food industry, aim this research is to investigate if and how implementation 4.0 enabling technologies can enhance economic, environmental social sustainability sector. A systematic literature review, using a combination 12 keywords, was carried out on Scopus database with defined inclusion exclusion criteria order answer four selected questions. Overall, 50 relevant papers were retrieved analysed by Mendeley Excel descriptive statistics. VOSviewer used for co-occurrence co-authorship analysis. Results illustrate that interest topic has grown, particular Italy, resume benefits achievable industries. Social impacts are new job positions, ergonomic design workplaces, educational institutions, improved nutrition better animal welfare. Positive aspects related even economic growth, improving chain performances decreasing companies' costs. Finally, it allows energy, water, CO2 emissions savings. work provides helpful overview manufacturers producers, recommending introduction I4.0 positively influence sustainable development sector remain competitive market.KEYWORDS: Industry 4.0sustainable developmentfood industrydigitalisationlife cycleclimate change AcknowledgmentThis been thanks Ph.D. course co-financed resources from European Fund, Operational Program 2014/2020 Emilia-Romagna Region (Rif. P.A. 2019-11305/RER).Disclosure statementNo potential conflict reported author(s).Data availability statementData support findings study available request corresponding author, S. R.Additional informationFundingThis supported Fund [grant number 2019-11305/RER].Notes contributorsR. StefaniniR. Stefanini achieved master degree Engineering Food at University Parma (Italy). She scholarship holder CIPACK packaging centre, student Industrial Engineering. Now she Research Fellow same University. Her main fields concern processing, attention Life Cycle Assessment.G. VignaliG. Vignali an Associate Professor Parma. He graduated Mechanical 2004. In 2009, he received his PhD analysis optimisation processes. His activities processing/packaging safety/security industrial plants. studies those topics have published more than 150 scientific papers, some which appear national international journals conferences.

Язык: Английский

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From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(6)

Опубликована: Окт. 22, 2024

Abstract Although several food‐related fields have yet to fully grasp the speed and breadth of fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that 5.0 (referring fifth revolution) is already underway. Food 4.0 has been characterized by fusion physical, digital, biological advances in food science technology, whereas future could be seen a more holistic, multidisciplinary, multidimensional approach. This review will focus on identifying potential enabling technologies harnessed shape coming years. We state‐of‐the‐art studies use innovative various agriculture applications over last 5 In addition, opportunities challenges highlighted, directions conclusions drawn. Preliminary evidence suggests outcome an evolutionary process not revolution, often claimed. Our results show regenerative and/or conversational artificial intelligence, Internet Everything, miniaturized nanosensors, 4D printing beyond, cobots advanced drones, edge computing, redactable blockchain, metaverse immersive techniques, cyber‐physical systems, digital twins, sixth‐generation wireless beyond are likely among main driving 5.0. framework, vision, value becoming popular research topics academic fields, agri‐food sector just started embrace some aspects dimensions

Язык: Английский

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Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

Frontiers in Sustainable Food Systems, Год журнала: 2024, Номер 8

Опубликована: Янв. 24, 2024

Introduction Fish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application non-thermal novel technologies can improve extraction. High-pressure (HPP) has long been used preservation and extension shelf life seafood. It also constitutes promising technology increased valuable compounds, such as lipids proteins. objective this study was to assess yield chemical composition fractions obtained after enzymatic hydrolysis on mixture Atlantic salmon ( Salmo salar ) rainbow trout Oncorhynchus mykiss pretreated by high-pressure (HP). Methods Six different pretreatments were applied prior hydrolysis; 600 MPa x 8 min, 4 400 200 min. Results discusssion These did not higher oil extraction compared control. However, protein hydrolysates (FPH) contained amount when FPH

Язык: Английский

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