Robotics in Meat, Fish and Poultry Processing by K. Khodabandehloo

By K. Khodabandehloo

The prior decade has visible becoming curiosity within the use of robot know-how within the nutrients region. there's a robust indication that this area and, particularly, industries facing meat, fish and chicken items, could make much more use of robotics if such expertise have been higher fitted to the explicit wishes of the nutrition construction setting. truly the poten­ tial is excessive. This ebook goals to supply the reader with the nation of robot expertise at the moment below improvement. For the 1st time a sequence of chapters, written via top foreign authors, brings jointly a variety of issues in robotics as appropriate to meat, fish and bird processing. The contents will curiosity researchers, managers, production engin­ eers, specialists and scholars. brands and providers of robot know-how or nutrition equipment are strongly urged to envision the content material and take advantage of the aptitude merits defined. The co-operation and certainly the total energetic involvement of analysis institutions, manufac­ turers and nutrients manufacturers in groups, is key with a purpose to in attaining the utmost use of robotics.

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Sensors and cutting devices for robot guidance. Automatic handling 24 ROBOTICS in MEAT, FISH AND POULTRY PROCESSING and fastening for automatic manipulation of carcasses for cutting of primals. • Software for control and real-time optimisation of the cutting process with the use of an integrated robot system. • Modelling to support decisions and strategies for automatic handling manipulation and cut-up of pork. Within the next decade it is anticipated that many new applications of robot technology will come of age.

Other types of end-effectors are not included, although some of the requirements may be seen to be common. 40 ROBOTICS in MEAT, FISH AND POULTRY PROCESSING Any end-effector performing the function of grasping should account for the variations in shape, size and flexibility of fish. Indeed the various requirements stated for the manipulator also apply here, but with the addition of a number of other issues, including: (a) Cross-contamination: An essential feature of a grasping unit is that it must be cleanable, and because it comes into contact with the product, it should be designed to minimize cross-contamination.

N. and Khodabandehloo, K. (1991) Analysis for two arm robots for applications in manufacturing industry, Proc. l. Mech. E. part B, vol. 205, pp. 43-50. Codex Standards (1981) Cod and Haddock, STAN. 50-198l. Design System (1986) Product Information, Seattle, USA. Fukunaga, K. (1972) Introduction to Statistical Pattern Recognition, Academic Press, New York, pp. 260-267. Grove Telecommunication (1989) Product Information, Halifax, Canada. Hafsteinsson, H. H. (1987) Journal of Food Protection 50: 70-84.

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