Title:
Automation of Bird Front Half Deboning Procedure: Design and Analysis
Automation of Bird Front Half Deboning Procedure: Design and Analysis
Authors
Zhou, Debao
Holmes, Jonathan
Holcombe, Wiley
Lee, Kok-Meng
McMurray, Gary
Holmes, Jonathan
Holcombe, Wiley
Lee, Kok-Meng
McMurray, Gary
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Abstract
Bio -material cutting, such as meat deboning, is
one of the most common operations in the food processing
industry. It is also the largest employer of people in the United
States. These tasks are currently manual processes with only
limited use of fixed automation. The main difficulty in this task is
the natural variability of the product's size and individual
anatomy. The industry is looking to robotics to help solve these
problems. This research has focused on automating the cutting
of chicken front halves to obtain high quality breast meat. In
order to specify the cutting locations and cutting trajectories on
chicken front halves, in this paper, the anatomy structure of the
chicken shoulder joint was studied first. Then a 2-DOF cutting
mechanism was proposed. Through the formulation of the
kinematics and dynamics of the mechanism, the cutting
trajectory was simulated. Pneumatic actuators with position
feedback sensors were selected as the driven system. To verify
whether the pneumatic driving system could satisfy the trajectory
following requirements (speed and response time), experiments
were carried out. The results show that the pneumatics driven
system can marginally follow the desired trajectory with enough
speed for the adaptation motion. The device will be built and
tested in our future research.
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2007-06
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