Neuware - 1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts and the need for automation.- 1.3.3 Robotics and vision integration for the production of primal cuts.- 1.3.4 Automatic handling and constraints in manipulation.- 1.3.5 System trials and successes in automated production of primal cuts.- 1.4 Concluding remarks.- References.- 2 Fish processing using computer vision and robots.- 2.1 Introduction.- 2.2 Current procedures in fish processing.- 2.2.1 Work procedure.- 2.2.2. Production control.- 2.3 Implementation aspects.- 2.3.1 Fish characteristics.- 2.3.2 Image acquisition.- 2.3.3 Computer vision algorithms.- 2.3.4 Robotic manipulator.- 2.3.5 End-effectors.- 2.3.6 The environment.- 2.4 Robotic and vision systems in use for fish processing.- 2.4.1 Vision systems.- 2.4.2 Robots.- 2.5 New applications and technological needs.- 2.5.1 Handling.- 2.5.2 Sorting.- 2.5.3. Inspection.- 2.6 Concluding remarks.- References.- 3 Robotics and the poultry processing industry.- 3.1 Introduction.- 3.2 The typical poultry processing operation.- 3.3 Issues impacting the potential for robotics in poultry processing.- 3.4 Evolution of automation in processing plants.- 3.5 Traypack workcell.- 3.5.1 Manual operation.- 3.5.2 Cell design.- 3.5.3 System programming/path planning.- 3.5.4 End-effector design.- 3.5.5 Discussion.- 3.6 Parts transfer/loading workcell.- 3.6.1 Current operation.- 3.6.2 Workcell design.- 3.6.3 Gripper design.- 3.6.4 Software design/programming.- 3.6.5 Cycle time optimization.- 3.6.6 Grip reliability.- 3.6.7 Discussion.- 3.7 Vision for quality and machine control.- 3.7.1 Introduction.- 3.7.2 Grey-scale analysis.- 3.7.3 Color analysis.- 3.7.4 Machine guidance.- 3.7.5 Discussion.- 3.8 Future directions and development needs.- References.- 4 Robotic packaging of poultry products.- 4.1 Introduction.- 4.2 The end-effector.- 4.2.1 Parallel action base.- 4.2.2 Finger assemblies.- 4.3 The vision system.- 4.3.1 Object recognition.- 4.3.2 Recognition algorithms.- 4.3.3 Comparison of recognition algorithms.- 4.4 Vision system software.- 4.4.1 Training and recognition.- 4.4.2 Sensitivity.- 4.4.3 Grey-scale resolution.- 4.4.4 Threshold setting.- 4.4.5 Bruise detection.- 4.5 Robot system integration.- 4.6 Poultry weight saving simulation.- 4.6.1 The product type simulated.- 4.6.2 FWFP production without a picking strategy.- 4.6.3 FWFP production using a picking strategy.- 4.6.4 Results of the simulation programs.- 4.6.5 Refinement of the picking strategy.- 4.7 Conclusions.- Acknowledgements.- References.- 5 Robotic cutting of beef and deboning.- 5.1 Introduction.- 5.2 Robotic butchery system requirements.- 5.3 Butchery system operation scheme.- 5.3.1 Forequarter clamping.- 5.3.2 Cutting scheme.- 5.3.3 Forequarter database (FQDB).- 5.3.4 Cutting devices.- 5.3.5 Cutting trials.- 5.3.6 Cutting control algorithm.- 5.4 Further work.- 5.5 Conclusions.- Acknowledgements.- Appendix 1: Cutting scheme definition.- Appendix 2: Forequarter measurement points.- References.- 6 Automation in the production of pork meat.- 6.1 Processes in pig carcass production and handling.- 6.1.1 Handling and stunning.- 6.1.2 Sticking, bleeding and surface treatment.- 6.1.3 Evisceration and trimming.- 6.1.4 Meat inspection and carcass classification.- 6.1.5 Chilling, selection and further processing.- 6.2 Current trends in mechanisation and automation in the pork industry.- 6.2.1 Single process automation.- 6.2.2 Transport and handling automation.- 6.2.3 Integrated systems.- 6.3 Potential for improving quality by automation.- 6.3.1 Welfare and meat quality.- 6.3.2 Hygiene and process control.- 6.3.3 Potential for classification technology.- 6.4 Automatic grading system and description of a current system in use.- 6.4.1 Measurement of anatomical dimensions.- 6.4.2 Prob.

Bestandsnummer des Verk�ufers 9780751400878

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Bibliografische Details

Titel: Robotics in Meat, Fish and Poultry Processing
Verlag: Springer Dez 1995
Erscheinungsjahr: 1995
Sprache: Englisch
ISBN-10: 0751400874
ISBN-13: 9780751400878
Einband: Buch
Zustand: Neu
Abmessungen: Breite: 234 mm, H�he: 156 mm, Tiefe: 14 mm
Gewicht: 499 Gramm

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Inhaltsangabe

1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts and the need for automation.- 1.3.3 Robotics and vision integration for the production of primal cuts.- 1.3.4 Automatic handling and constraints in manipulation.- 1.3.5 System trials and successes in automated production of primal cuts.- 1.4 Concluding remarks.- References.- 2 Fish processing using computer vision and robots.- 2.1 Introduction.- 2.2 Current procedures in fish processing.- 2.2.1 Work procedure.- 2.2.2. Production control.- 2.3 Implementation aspects.- 2.3.1 Fish characteristics.- 2.3.2 Image acquisition.- 2.3.3 Computer vision algorithms.- 2.3.4 Robotic manipulator.- 2.3.5 End-effectors.- 2.3.6 The environment.- 2.4 Robotic and vision systems in use for fish processing.- 2.4.1 Vision systems.- 2.4.2 Robots.- 2.5 New applications and technological needs.- 2.5.1 Handling.- 2.5.2 Sorting.- 2.5.3. Inspection.- 2.6 Concluding remarks.- References.- 3 Robotics and the poultry processing industry.- 3.1 Introduction.- 3.2 The typical poultry processing operation.- 3.3 Issues impacting the potential for robotics in poultry processing.- 3.4 Evolution of automation in processing plants.- 3.5 Traypack workcell.- 3.5.1 Manual operation.- 3.5.2 Cell design.- 3.5.3 System programming/path planning.- 3.5.4 End-effector design.- 3.5.5 Discussion.- 3.6 Parts transfer/loading workcell.- 3.6.1 Current operation.- 3.6.2 Workcell design.- 3.6.3 Gripper design.- 3.6.4 Software design/programming.- 3.6.5 Cycle time optimization.- 3.6.6 Grip reliability.- 3.6.7 Discussion.- 3.7 Vision for quality and machine control.- 3.7.1 Introduction.- 3.7.2 Grey-scale analysis.- 3.7.3 Color analysis.- 3.7.4 Machine guidance.- 3.7.5 Discussion.- 3.8 Future directions and development needs.- References.- 4 Robotic packaging of poultry products.- 4.1 Introduction.- 4.2 The end-effector.- 4.2.1 Parallel action base.- 4.2.2 Finger assemblies.- 4.3 The vision system.- 4.3.1 Object recognition.- 4.3.2 Recognition algorithms.- 4.3.3 Comparison of recognition algorithms.- 4.4 Vision system software.- 4.4.1 Training and recognition.- 4.4.2 Sensitivity.- 4.4.3 Grey-scale resolution.- 4.4.4 Threshold setting.- 4.4.5 Bruise detection.- 4.5 Robot system integration.- 4.6 Poultry weight saving simulation.- 4.6.1 The product type simulated.- 4.6.2 FWFP production without a picking strategy.- 4.6.3 FWFP production using a picking strategy.- 4.6.4 Results of the simulation programs.- 4.6.5 Refinement of the picking strategy.- 4.7 Conclusions.- Acknowledgements.- References.- 5 Robotic cutting of beef and deboning.- 5.1 Introduction.- 5.2 Robotic butchery system requirements.- 5.3 Butchery system operation scheme.- 5.3.1 Forequarter clamping.- 5.3.2 Cutting scheme.- 5.3.3 Forequarter database (FQDB).- 5.3.4 Cutting devices.- 5.3.5 Cutting trials.- 5.3.6 Cutting control algorithm.- 5.4 Further work.- 5.5 Conclusions.- Acknowledgements.- Appendix 1: Cutting scheme definition.- Appendix 2: Forequarter measurement points.- References.- 6 Automation in the production of pork meat.- 6.1 Processes in pig carcass production and handling.- 6.1.1 Handling and stunning.- 6.1.2 Sticking, bleeding and surface treatment.- 6.1.3 Evisceration and trimming.- 6.1.4 Meat inspection and carcass classification.- 6.1.5 Chilling, selection and further processing.- 6.2 Current trends in mechanisation and automation in the pork industry.- 6.2.1 Single process automation.- 6.2.2 Transport and handling automation.- 6.2.3 Integrated systems.- 6.3 Potential for improving quality by automation.- 6.3.1 Welfare and meat quality.- 6.3.2 Hygiene and process control.- 6.3.3 Potential for classification technology.- 6.4 Automatic grading system and description of a current system in use.- 6.4.1 Measurement of anatomical dimensions.- 6.4.2 Probe posit...

Rese�a del editor

Over the past decade, industrial developments in the field of robotics have been aimed primarily at manufacturing. Many of the cases considered for automation have involved the processing of well-defined and rigid products within the motor car and aerospace industries. Current literature includes a large number of books covering both the fundamentals and applications of robots, but none of these books deals with food production as a specialist subject. In the recent past, considerable work has been done examining the use of robots for handling and processing food items. The main objective of this book is to provide an overview of specific applications in the meat, fish and poultry industries, thus increasing the awareness and confidence of the food industry in this technology and the opportunities it offers.

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