A system for singulating objects includes a bin for receiving a collection of objects, a robotic manipulator for grasping objects from the bin, a scale for measuring a weight of the grasped objects, and a computer system for comparing measured weights to acceptable weight ranges to detect double picks. Methods include determining acceptable weight ranges by weighing a plurality of objects.

A scale apparatus is described. The scale apparatus may include a housing sized to fit within a playing card tuck box; a pressure plate operable to measure a weight of a plurality of objects; a wireless transmitter; and a microcontroller in communication with the pressure plate and the wireless transmitter. The microcontroller may be configured to: continuously measure the weight on the pressure plate; when the weight holds steady for a sequence of measurements, transmit a first weight measurement via the wireless transmitter; measure a change in the weight; and when the change in the weight is steady, transmit a second weight measurement via the wireless transmitter.

A scale apparatus is described. The scale apparatus may include a housing sized to fit within a playing card tuck box; a pressure plate operable to measure a weight of a plurality of objects; a wireless transmitter; and a microcontroller in communication with the pressure plate and the wireless transmitter. The microcontroller may be configured to: continuously measure the weight on the pressure plate; when the weight holds steady for a sequence of measurements, transmit a first weight measurement via the wireless transmitter; measure a change in the weight; and when the change in the weight is steady, transmit a second weight measurement via the wireless transmitter.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

A method for controlling an electronic scale in disclosed in this disclosure, which is applied to measure and indicate a state of an external force, comprises the following steps. A weight sensor detects the external force, and a controller drives a prompting device to emit a first light with a first optical characteristic when the external force detected by the weight sensor reaches a first weight. The controller drives the prompting device to emit a second light with a second optical characteristic when the prompting device emits the first light for a predetermined period, wherein the prompting device continuously emits the second light until the external force reaches a second weight.

A weighing system includes a support, a load cell mounted to the support, and a part platform suspended from the load cell to receive a part to be weighed. The load cell is operable to generate thousands of weight values for the part per second over a period of less than twenty seconds. The load cell is operable to output a weight of the part by averaging the weight values over the period of less than twenty seconds. A method of weighing the part suspended from the load cell is also disclosed.

A weighing system includes a support, a load cell mounted to the support, and a part platform suspended from the load cell to receive a part to be weighed. The load cell is operable to generate thousands of weight values for the part per second over a period of less than twenty seconds. The load cell is operable to output a weight of the part by averaging the weight values over the period of less than twenty seconds. A method of weighing the part suspended from the load cell is also disclosed.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.