A method of estimating weight of food objects, includes training an artificial neural network software module, and using the trained artificial neural network software module to provide a weight correlated data estimate for said food object based on a three-dimensional image of the food object.

A method of creating batches for food items conveyed by a conveyor means, comprises measuring an image profile for a food item, processing the measured image profile for the food item, cutting the food item into a plurality of portions based on the processed measured image profile, and distinguishing the portions within the partial batch from the remaining portions. The number of portions from one or more of subsequent food items needed to complete the partial batch is such that it fulfills the pre-defined batch-criteria taken from the same or similar area of the food items from where the partial batch originates.

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 system for measuring physical properties of a workpiece in motion which includes a conveyance assembly for conveying the workpiece, a scanning assembly for scanning the workpiece, and a measurement assembly for measuring at least one physical property of the workpiece while the workpiece is in motion.

A system 10 for analyzing and trimming irregularly shaped food products which are to be subsequently pressed into a three-dimensional shape (volume) and optionally thereafter sliced or otherwise portioned so as to achieve an optimum harvest, includes a conveyor 12 for carrying the workpieces (WP) to be trimmed past a scanning system 14 for scanning the workpiece (WP) to ascertain the physical characteristics of the workpiece (WP), including, for example, its three-dimensional shape, as well as its position on the conveyor 12, and then past a cutting station 26 for trimming the workpiece (WP) into a desired two-dimensional shape which represents an optimum shape for the workpiece for pressing the workpiece into a desired three-dimensional shape having at least one fixed or specified dimension or other physical specification. Thereafter, the workpiece can be transferred to a slicing station utilizing high speed cutters or slicers for portioning/slicing the workpiece.

A method and system are provided for automatically portioning workpieces, such as food products, by simulating portioning the workpieces in accordance with the one or more desired shapes of the final piece(s) as a directly controlled physical characteristic (parameter/specification) as well as one or more resulting indirectly controlled physical characteristics (parameters/specifications). The desired shape(s) of the final piece(s) are defined by a plurality of manipulatable reference coordinates. A workpiece is scanned to obtain scanning information, then portioning of the workpiece is simulated in accordance with the desired shape(s) of the final piece(s) defined by the directly controlled reference coordinates, thereby to determine the one or more indirectly controlled physical characteristics of the one or more final pieces to be portioned from the workpiece. The simulated portioning of the workpiece is performed for multiple combinations of directly controlled shapes as defined by the modified or edited reference coordinates and indirectly controlled physical characteristics until an acceptable set of a directly controlled shape and resulting one or more indirectly controlled physical characteristics is determined.

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 disclosed technology includes a food system that prepares food based on a user's preferences and environment (e.g., health and diet, tastes, availability of food, costs, location, and what is stored or available for the food preparation system). The food system can store, cool, serve, prepare, juice, recognize with an antenna array, cut, weigh, sanitize, or compost food. The food system can include a robotic arm or water jet for cutting a food item. The disclosed technology improves food consumption for users based on diet and observed behavior (e.g., tracking caloric intake and exercise).

The apparatus (1) for detecting physical characteristics of food products (10), such as poultry, meat or fish, comprises: a conveyor (2) for transporting the products (10) along an advancement path, at an advancement speed; a floating belt (3), located above the conveyor (2) so as to define an analysis zone (Z) comprised between said floating belt (3) and the conveyor (2); a first and a second detecting device (41, 42), located on opposite sides of the advancement path, each adapted to acquire a multiplicity of partial profiles of the products (10) borne by the conveyor (2) into the analysis zone (Z), in accordance with a scanning frequency, the partial profiles being taken in a scanning plane of the related device; a processing unit (6) connected to the first and second detecting device (41, 42) and in turn comprising: a first shape module (61) configured to determine the conformation of the external surface of a first portion of the product (10), based on the partial profiles acquired by the first detecting device (41), at the scanning frequency and at the advancement speed; and a second shape module (62) configured to determine the conformation of the external surface of a second portion of the product (10), based on the partial profiles acquired by the second detecting device (42), at said scanning frequency and at said advancement speed.

A system and method for preparing a shelled crustacean body part for meat extraction are provided. The method involves capturing an image of said body part, evaluating the thickness of the shell from the image, determining from the thickness evaluation at least one laser parameter for forming a line of weakness within the shell, the line of weakness being dimensioned to facilitate meat extraction, while preserving the sensory characteristics of the meat, and sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell. The method and system provide the advantage of facilitating meat extraction without compromising the quality or commercial value of the meat all while increasing productivity and performance in comparison with completely manual extraction techniques.