Sensor-Guided Crustacean Butchering System
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Solution Overview
Problem
Current technologies lack the flexibility and precision to automate the processing of larger-bodied decapod crustaceans like crab into various portions without manual intervention, leading to inefficiencies and high labor costs, especially in regions with non-competitive wages.
Innovation Solution
A sensor-guided, automated system capable of assessing the physical characteristics of each crustacean and cutting it into specific portions, using a combination of sensors, pattern recognition software, and robotic tools to determine and execute precise cutting based on desired outputs, including center body portions, legs, claws, and shoulder meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual butchering methods are used, then processing flexibility and adaptability are maintained, but labor costs increase and productivity decreases
Solution Approach 1:
The automated butchering system is divided into distinct functional modules: an intake apparatus for receiving crustaceans, a sensor-guided positioning system for detection and positioning, a holding system for securing the crustacean, and a butchering system for cutting. This segmentation allows each module to perform its specific function efficiently while maintaining overall system manageability and flexibility.
Solution Approach 2:
A sensor-guided positioning system acts as an intermediary between the intake apparatus and the butchering system. The sensors detect crustacean characteristics and guide the positioning system to accurately place and secure the crustacean in the holding system, enabling automated operation without requiring complex direct control mechanisms.
2Manufacturing precision
If semi-automated processing methods are used, then some automation benefits are achieved, but precision and accuracy in creating various crab portions are insufficient
Solution Approach 1:
The system replaces manual mechanical positioning and cutting operations with an automated sensor-guided system. Sensors detect crustacean characteristics and automatically guide the positioning and butchering mechanisms, eliminating the need for manual intervention while achieving high precision in creating various crab portions.
Solution Approach 2:
The sensor-guided positioning system dynamically adjusts positioning parameters based on detected crustacean characteristics such as size, shape, and orientation. This allows the system to adapt to variations in crustacean anatomy and achieve precise cuts for different portion types automatically.
3Adaptability or versatility
If fully automated butchering systems are implemented, then productivity increases, but the system lacks flexibility to handle different crustacean species and portion requirements
Solution Approach 1:
The automated butchering system is designed with universal components that can handle multiple crustacean species and produce various portion types. The sensor-guided positioning system detects and adapts to different crustacean characteristics, while the holding and butchering systems are configured to accommodate diverse anatomical variations, enabling one system to serve multiple functions.
Solution Approach 2:
The system incorporates dynamic adjustment capabilities where sensors continuously monitor crustacean characteristics and the positioning system automatically adjusts parameters in real-time. This dynamic adaptability allows the system to efficiently process different species and portion requirements without sacrificing productivity.
4Ease of manufacture
If manual processing is used in low-wage countries, then labor costs are reduced, but job losses occur in previous processing centers and automation becomes necessary
Solution Approach 1:
The system uses sensor-based detection to create a digital representation of each crustacean's characteristics, which then guides the positioning and butchering processes. This copying approach allows the automated system to replicate the precision and adaptability of manual processing while eliminating the need for human labor, making operations cost-competitive regardless of location.
Data Source
Figure 1A~1B
Figure 1C~1E
Figure 2A~2B
AI summary
The invention provides a sensor-guided, automated system that is capable of intelligently cutting crustaceans, such as crab and lobster, into a plurality of portions, as directed. More particularly, the present system is capable of effectively butchering each individual crustacean in response to how the system's sensor(s) assess the physical characteristics of each crustacean as it arrives via a conveyor belt. The system generally comprises: an intake apparatus for receiving a crustacean; a sensor-guided positioning ("SGP") system for determining the presence, location, orientation and size of the crustacean on the intake apparatus, coupling the crustacean, and placing the crustacean into a holding system for butchering; a holding system for retaining the crustacean in an optimal fixed position for butchering; a sensor-guided butchering ("SGB") system for determining the locations on a crustacean body to be cut based on the desired output of crustacean portions, and cutting the crustacean at the chosen locations to produce optimal crustacean products; and an outlet apparatus which discharges the butchered crustacean from the system for subsequent packaging.