A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

The shellfish rinsing system includes a tub and a basket. The shellfish rinsing system may be operable to clean shellfish and to separate the shellfish from contaminants. The shellfish may be placed into the basket and the basket may be agitated within the tub while water flows through the basket and the tub, carrying away the contaminants. After dumping the contaminants from the tub, the shellfish may be rinsed by allowing the water to flow through the basket and the tub. The basket may be adapted to prevent the shellfish from exiting from the basket.

A distribution device automates and meters distribution of feed in a commercial shrimp production facility utilizing a stacked shallow tank configuration. The device includes an elongated support surface positioned over and extending along an elongated tank having an open top. A shuttle moves along the support surface to move along a length of the tank. A hopper to hold feed is coupled to the shuttle. A spreader is in environmental communication with the hopper to distribute feed from the hopper and a meter is operationally coupled between the hopper and the spreader for controlling an amount of the feed delivered to and distributed by the spreader.

The invention relates to a liquid or dried composition derived from mussels having a high yield of bioactive components with improved bioavailability. The compositions have at least two phases, including at least one hydrophobic phase having one or more lipid and/or lipophilic bioactive compounds, and one or more hydrophilic or aqueous phases having one or more bioactive components dispersed or suspended therein. The liquid composition has an emulsion-like structure and the dried composition has the properties of a self-emulsifying composition when rehydrated. The compositions are naturally stable and include uniformly dispersed spherical shaped biomaterials with a majority of particles sizes of between about 100 nm-50,000 nm. The structure of the compositions provides improved bioavailability of bioactive compounds and a wide variety of formulation options.

An automated method for crab meat picking which has an image processing system configured with an imaging sub-system and an image processing sub-system acting in cooperation with each other where the image processing system operates in accordance with a processing routine. An image of a crab to be processed is obtained by the imaging sub-system which is transmitted to the image processing system where the processing routine determines appropriate cut lines to be made on the crab being processed based on instructions from the image processing sub-system. The crab being processed is then cut in accordance with the appropriate cutting lines developed.

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.

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.

A method of processing whole fresh shellfish, including whole live bivalves, and the resulting compositions in liquid and dried form having a high yield of bioactive components with improved bioavailability. The method includes an enzyme treatment step of applying an enzyme formulation having one or more enzymes to the shellfish, and leaving the shellfish in contact with the enzyme formulation until the flesh and other biological material is substantially separated from the shells or exoskeletons of the shellfish, and liquefying the flesh and biological material using of the same enzyme formulation in the same enzyme treatment step, and/or by applying a different enzyme formulation in the same or one or more subsequent enzyme treatment steps. In a preferred method the shellfish starting material is live at the application of the enzyme. The method does not use mechanical processes to reduce the size of the shellfish before application of the enzyme.

A method of processing whole fresh shellfish, including whole live bivalves, and the resulting compositions in liquid and dried form having a high yield of bioactive components with improved bioavailability. The method includes an enzyme treatment step of applying an enzyme formulation having one or more enzymes to the shellfish, and leaving the shellfish in contact with the enzyme formulation until the flesh and other biological material is substantially separated from the shells or exoskeletons of the shellfish, and liquefying the flesh and biological material using of the same enzyme formulation in the same enzyme treatment step, and/or by applying a different enzyme formulation in the same or one or more subsequent enzyme treatment steps. In a preferred method the shellfish starting material is live at the application of the enzyme. The method does not use mechanical processes to reduce the size of the shellfish before application of the enzyme.