Automated Meat Mixing with X-Ray Lean/Fat Control

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Current methods for producing a mix of ground meat products, such as ground beef and ground pork, face challenges in accurately meeting weight and lean/fat ratio targets due to manual processes and inaccuracy in visual lean estimates, leading to inefficiencies and reduced throughput.

Innovation Solution

An automated apparatus with controllable in-feed channels and X-ray-based lean/fat ratio measuring means, utilizing real-time operation parameters to adjust the flow of food products and ensure precise weight and lean/fat ratio alignment, eliminating the need for manual adjustments and improving accuracy.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If manual mixing based on visual lean estimates is used, then the process is simple to operate, but the manufacturing precision of lean/fat ratio and weight targets is poor

Engineering Contradiction:

Improvelean/fat ratio accuracyVSAvoidsystem complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent replaces manual visual estimation and mechanical mixing with an automated control system that uses sensors to detect lean/fat ratios and a controller to adjust mixing parameters in real-time, significantly improving measurement precision and manufacturing accuracy

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The system implements continuous feedback by measuring the lean/fat ratio of the meat mix in real-time and using this information to automatically adjust the mixing process, ensuring target criteria are met while maintaining operational simplicity through automation

Inventive Principle:

Principle #23Feedback

2Productivity

If manual adjustment of mix composition is performed, then the ease of operation is maintained, but the productivity and throughput of the process are reduced

Engineering Contradiction:

ImprovethroughputVSAvoidoperational simplicity

Core Design Contradiction:

ProductivityVSEase of operation

Solution Approach 1:

The system performs self-adjustment by automatically detecting lean/fat ratios and modifying mixing parameters without human intervention, eliminating time-consuming manual adjustments and significantly increasing throughput while the controller manages the complexity

Inventive Principle:

Principle #25Self-service

3Temperature

If frozen trim is used to maintain temperature, then the temperature control is improved, but the quality of the product surface deteriorates due to stress

Engineering Contradiction:

Improvemeat temperature controlVSAvoidsurface quality degradation

Core Design Contradiction:

TemperatureVSObject-affected harmful factors

Solution Approach 1:

The system changes the thermal state parameter by using refrigerated (chilled) trim instead of frozen trim, maintaining temperature control through cooling rather than freezing, thereby avoiding surface quality degradation while still achieving the desired temperature management

Inventive Principle:

Principle #35Parameter changes

4Measurement precision

If multiple samples are taken for lean/fat ratio determination, then the measurement accuracy is improved, but the time consumption and loss of time increase

Engineering Contradiction:

Improvelean/fat ratio measurement accuracyVSAvoidtime for sampling and adjustment

Core Design Contradiction:

Measurement precisionVSLoss of time

Solution Approach 1:

The system implements continuous measurement of lean/fat ratio during the mixing process rather than discrete sampling, allowing real-time detection and adjustment without interrupting production, thereby maintaining high measurement accuracy while eliminating time losses

Inventive Principle:

Principle #20Continuity of useful action

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 significantly increases throughput by ensuring accurate and efficient production of meat mixes that meet target weight and lean/fat ratio criteria, reducing manual labor and time-consuming adjustments.

Implementation Method 1

an X-ray apparatus, such as a dual wavelength X-ray apparatus

Methodology Applied

Scientific EffectX-ray attenuation: X-Ray

Data Source

PatentUS10238124B2Apparatus and a method for producing a mix of at least two food products where the mix fulfils at least two target criteria

Publication Date: 2019.03.26 MAREL ICELAND EHF

AI summary

Provided is an apparatus and a method for producing a mix of a first type of food products and a second type of food products that fulfills at least two target criteria including a desired weight ratio between the first and second type of food products and a lean/fat ratio of the mix. At least three controllable in-feed channels at an in-feed end of a conveyor supply separate streams of the first and second food products. One of the in-feed channels supplies the first type of food products and two of the in-feed channels supply a second type of food products being distinguished via a different lean/fat ratio estimate. The determined weight of food products and the measured lean/fat ratio of the food products are used as operation parameters so that the mix fulfills the at least two target criteria.