3D Optical Scanning for Precise Bulk Portion Cutting
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Solution Overview
Problem
Existing methods for excising portions of bulk products, such as food items, are imprecise and inefficient, particularly when dealing with irregular shapes and non-uniform densities, leading to increased labor costs and food waste.
Innovation Solution
A computerized portion control system using an optical scanner to generate a three-dimensional coordinate map, a controller to determine a cut path based on target weight and density, and a cutting device to accurately excise the portion in a single cut.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a manual guess-and-check process is used to excise portions, then the vendor can obtain portions with target weight, but the process is imprecise and inefficient requiring multiple cuts
Solution Approach 1:
The patent replaces the manual mechanical cutting process with an automated system that uses optical scanning to capture three-dimensional coordinate maps, computational algorithms to calculate precise cut paths based on density and target weight, and automated cutting devices to execute the cuts. This substitution eliminates the imprecise guess-and-check method while maintaining high productivity.
Solution Approach 2:
The system performs preliminary actions by first scanning the bulk product to create a three-dimensional coordinate map, calculating the density distribution, and determining the optimal cut path before actual cutting occurs. This preliminary computational analysis ensures that the single cut achieves the target weight without requiring iterative adjustments.
2Measurement precision
If multiple cuts are made to reach target weight, then the portion weight accuracy improves, but the time required and labor costs increase
Solution Approach 1:
The system performs all necessary calculations including density determination, volume computation from three-dimensional coordinate maps, and cut path optimization before the cutting operation begins. This preliminary action ensures that a single cut achieves the target weight, eliminating the time-consuming iterative process of multiple cuts and weighings.
Solution Approach 2:
The system uses feedback from the optical scanner's three-dimensional coordinate map and density measurements to automatically adjust and determine the precise cut path. This closed-loop feedback mechanism ensures accurate portion weight is achieved in a single cut without requiring manual iteration.
3Ease of operation
If simple length measurements are used for portion control, then the process is simple, but accuracy is insufficient for irregular shapes and non-uniform densities
Solution Approach 1:
The patent transitions from simple one-dimensional length measurements to three-dimensional coordinate mapping. The optical scanner captures the bulk product's geometry in three dimensions, allowing the system to calculate volume and account for irregular shapes and non-uniform density distributions, thereby achieving high measurement precision while maintaining ease of operation through automation.
Solution Approach 2:
The system replaces simple mechanical length measurements with an automated optical scanning and computational analysis system. This substitution enables the handling of complex irregular shapes and non-uniform densities through three-dimensional coordinate mapping and density calculations, achieving high precision without increasing operational complexity.
4Productivity
If inexperienced vendors perform manual cutting, then labor costs are lower, but the amount of food waste increases due to imprecise cuts
Solution Approach 1:
The patent replaces manual cutting by inexperienced vendors with an automated cutting system guided by computational algorithms. This substitution eliminates the imprecision caused by lack of experience, ensuring cuts are made exactly where needed to achieve target weight while minimizing food waste, even though initial implementation costs are higher.
Solution Approach 2:
The system performs preliminary computational analysis to determine the optimal cut path that achieves the target weight with minimal waste. By calculating the precise cut location based on three-dimensional coordinate maps and density distribution before cutting occurs, the system eliminates the trial-and-error approach that leads to food waste when performed by inexperienced vendors.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system provides efficient and accurate portion control, reducing labor costs and food waste by ensuring the excised portion meets the target weight with high precision, even for irregularly shaped products.
Implementation Method 1
an optical scanner configured to generate a three-dimensional coordinate map of a bulk product disposed on a platform
Data Source
AI summary
A portion control system includes an optical scanner, a cutting device, and a controller. The optical scanner generates a three-dimensional coordinate map of a bulk product disposed on a platform. The controller receives a target weight for a target portion to be excised from the bulk product. The controller determines a density of the bulk product and calculates a target volume of the target portion to be excised based on the target weight and the density. The controller determines, based at least on the three-dimensional coordinate map of the bulk product and the target volume, a cut path through the bulk product that is disposed on the platform, and controls the cutting device to cut the bulk product along the cut path to sever the target portion from a remainder of the bulk product.