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Zustand: New. In.

Zustand: New. In.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment. Clearly the poten tial is high. This book aims to provide the reader with the state of robotic technology currently under development. For the first time a series of chapters, written by leading international authors, brings together a range of topics in robotics as applicable to meat, fish and poultry processing. The contents will interest researchers, managers, manufacturing engin eers, consultants and students. Manufacturers and suppliers of robotic technology or food machinery are strongly recommended to examine the content and exploit the potential benefits described. The co-operation and indeed the full active involvement of research establishments, manufac turers and food producers in teams, is essential in order to achieve the maximum use of robotics.

Taschenbuch. Zustand: Neu. Robotics in Meat, Fish and Poultry Processing | K. Khodabandehloo | Taschenbuch | xii | Englisch | 2012 | Springer | EAN 9781461358886 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Zustand: New.

Buch. Zustand: Neu. 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.