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Modeling of the Natural Product Deboning Process Using Biological and Human Models
©1999 IEEE. Personal use of this material is permitted. Permission from IEEE must be obtained for all other users, including reprinting/ republishing this material for advertising or promotional purposes, creating new collective works for resale or redistribution to servers or lists, or reuse of any copyrighted components of this work in other works.Presented at the 1999 IEEE/ASME International Conference on Advanced Intelligent Mechatronics (AIM 1999), 19-23 September 1999, Atlanta, GA.DOI: 10.1109/AIM.1999.803141One critical area in automation for commercial deboning
systems for meat processing, is the inability of existing equipment to
adapt to varying sizes and shapes of products. This usually results
in less than desirable outcomes when measured in terms of yield of
the operations. In poultry processing for example, the initial cut of
wing-shoulder joints is the most critical step in the deboning
process. Two approaches for determining a trajectory for the cut is
presented. The first is a technique using x-ray and visual images to
obtain a 2-D model that locates the shoulder joint with respect to
the surface features of the product. The second approach is
obtained by determining a 3-D cutting trajectory and the associated
forces/torques using a motion analysis system and a force/torque
sensor incorporated with a knife. We then discuss the potential
application of these results in the design of an automated cutting
system that uses the obtained trajectory as a nominal cutting path.
The system would make'adjustments during the cut using force
feedback so as to emulate the manual cutting process