Laser Shell Weakness for Crustacean Meat Extraction
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Solution Overview
Problem
Seafood processing plants face labor shortages and productivity issues in extracting meat from crustaceans, particularly due to the manual, repetitive, and cold nature of the task, which affects the quality and value of the meat products.
Innovation Solution
A method and system that captures images of crustacean body parts to evaluate shell thickness, determines laser parameters to form a line of weakness, and uses a laser beam to create this line within the shell, facilitating meat extraction while preserving sensory characteristics and increasing productivity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual extraction techniques are used, then the sensory characteristics of the meat are preserved, but productivity is low and labor costs are high
Solution Approach 1:
The patent replaces manual mechanical extraction with an automated laser-based system. The laser unit creates a line of weakness in the shell through controlled heating, and the transportation module automatically positions body parts, eliminating the need for manual labor while maintaining meat quality through precise, controlled processing.
Solution Approach 2:
The system changes the physical state of the shell by applying laser energy to create a line of weakness. The laser parameters (power, speed, pulse duration) are adjusted based on shell thickness measurements to achieve optimal cutting depth that facilitates extraction without damaging the meat, thereby improving productivity while preserving sensory characteristics.
2Ease of operation
If laser parameters are optimized for thick shells, then extraction is facilitated, but the sensory characteristics of the meat may be compromised
Solution Approach 1:
The system applies different laser parameters to different regions of the shell based on locally measured thickness. The imaging unit captures thickness variations across the body part, and the controller adjusts laser power, speed, and pulse duration for each specific location, ensuring the line of weakness is created at the appropriate depth to facilitate extraction without compromising meat quality in any particular region.
Solution Approach 2:
The system uses feedback from the imaging unit's thickness measurements to dynamically adjust laser parameters. The controller receives real-time data about shell thickness and automatically modifies the laser output to create a line of weakness that is deep enough to facilitate extraction but not so deep as to damage the meat, thereby balancing extraction ease with meat quality preservation.
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 method enhances productivity and performance by allowing for efficient meat extraction without compromising the quality or commercial value of the meat, compared to completely manual techniques.
Implementation Method 1
sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell
Implementation Method 2
sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell
Data Source
AI summary
A system and method for preparing a shelled crustacean body part for meat extraction are provided. The method involves capturing an image of said body part, evaluating the thickness of the shell from the image, determining from the thickness evaluation at least one laser parameter for forming a line of weakness within the shell, the line of weakness being dimensioned to facilitate meat extraction, while preserving the sensory characteristics of the meat, and sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell. The method and system provide the advantage of facilitating meat extraction without compromising the quality or commercial value of the meat all while increasing productivity and performance in comparison with completely manual extraction techniques.