Vacuum Meat Gripping Using Fat-Based Target Region Detection
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Solution Overview
Problem
Vacuum-based engagement tools struggle to consistently and effectively grip non-uniform objects, particularly meat products, due to varying shapes and sizes, which affect the ability to establish a proper seal with suction devices.
Innovation Solution
An engagement tool system that includes a suction device, movement system, imaging system, and computing device to determine a target region on the meat product based on estimated fat content, allowing the suction device to engage this region and exert a force for reliable gripping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a suction device is used to grip meat products with varying shapes and sizes, then the engagement tool can handle diverse objects, but the reliability of gripping is reduced due to difficulty in establishing a proper seal
Solution Approach 1:
The imaging system captures images of the meat product surface before the suction device engages, and the computing device determines optimal target regions based on fat content analysis. This preliminary identification of suitable engagement areas allows the suction device to be positioned where it can reliably form a seal, resolving the contradiction between handling diverse shapes and maintaining gripping reliability
Solution Approach 2:
The system identifies specific regions on the meat product surface with appropriate fat content characteristics that are suitable for suction engagement. By targeting specific local regions rather than attempting to grip any arbitrary location, the system maintains reliable sealing while accommodating various meat product shapes and sizes
2Adaptability or versatility
If the suction device engages non-uniform surfaces, then it can handle various meat product shapes, but the seal formation becomes inconsistent
Solution Approach 1:
The imaging system and computing device perform preliminary analysis of the meat product surface to identify regions with consistent characteristics suitable for sealing. This pre-positioning ensures that when the suction device engages, it contacts a surface with appropriate properties for reliable seal formation, even on non-uniform meat products
Solution Approach 2:
The system uses imaging to detect surface parameters such as fat content distribution and identifies regions where the surface characteristics are optimal for suction engagement. By selecting target regions based on these detected parameters, the system maintains consistent seal formation across various non-uniform surfaces
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 enhances the reliability and effectiveness of gripping non-uniform objects by ensuring proper seal formation, enabling consistent and efficient handling of meat products during transportation and placement.
Implementation Method 1
initiate a vacuum within the suction device such that the engagement tool exerts a force on the target region of the surface of the meat product at the suction device
Implementation Method 2
suction device engages the target region on the surface of the meat product
Data Source
AI summary
A system includes an engagement tool (100) having a suction device (224), a movement system (166) configured to move the engagement tool (100), an imaging system (316) configured to capture an image of a surface of a meat product (202), and a computing device. The computing device is configured to (i) determine, from the image of the surface of the meat product (202), a target region (2061) on the surface of the meat product (202) based on an estimated fat content in the meat product (202) at the target region (2061), (ii) cause the movement system to move the engagement tool (100) with respect to the meat product (202) such that the suction device (224) engages the target region (2061), and (iii) initiate a vacuum within the suction device (224) such that the engagement tool (100) exerts a force on the target region of the surface of the meat product (202) at the suction device (224).