Fish Sorting TRIZ Cases

See how forming a frozen slime layer on intact fish skin prevents moisture incursion and elimin

Monochrome imagers with filtered LED flashes inspect gutted fish cavities at high conveyor speed without losing resolution or clarity.

Historical production data and sensor inputs let tuna canning lines auto-tune settings to improve fill-weight accuracy and product quality.

Fresh fish is classified, dried into fishmeal and collagen, then heated into onboard food to reduce spoilage and extend crew food supply.

Sensors and a pick-and-place robot classify, orient, and reject irregular food items to improve conveyor processing and protect downstream equipment.

Dual cameras image fish on an inclined conveyor to identify defects, reducing give-away weight while maintaining high throughput.

Vibrating sliding plates and ridge members orient objects and rinse debris, preventing clumping and sideways entry on grading belts.

Automated vision system classifies peeled shrimp tail segments to adjust peeler settings in real time.

Dual-sided LED illumination and transparent support planes detect parasites in sealed trays without turning products or generating damaging heat.

A dark booth with filtered ultraviolet lamps causes residual shrimp shell to fluoresce for visual detection by human operators.

A method fuses three-dimensional profile data with optical imaging to determine fish fillet gaping measures.

Steep V-shaped channel walls orient irregular seafood items to resolve the trade-off between high throughput and precise size grading.

Vacuum mechanisms remove portions without disturbing adjacent items, resolving space constraints between closely spaced articles.