Food Manipulation Technology : A Soft Robotics Approach

This book is an essential read for both food technology practitioners and graduate students who are interested in food manipulation and its related technologies. It gives readers the theoretical background knowledge and practical understanding to apply this cutting-edge technology in real-world sett...

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Bibliographic Details
Main Authors Wang, Zhongkui (Author), Hirai, Shinichi, 1963- (Author)
Format Electronic eBook
LanguageEnglish
Published Boca Raton, FL : CRC Press, [2025]
EditionFirst edition.
Subjects
Food industry and trade > Technological innovations.
Robots, Industrial.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781003372431
9781040352083
9781040352045
9781032444932
Physical Description1 online zdroj

Cover

Table of Contents:
  • Cover
  • Half Title
  • Title Page
  • Copyright Page
  • Contents
  • List of Figures
  • List of Tables
  • About the Authors
  • 1. Introduction
  • 1.1. Overview of Food Industry Automation
  • 1.2. Challenges in Food Industry Automation
  • 1.2.1. Robotic end-effectors
  • 1.2.2. Food recognition
  • 1.2.3. Fundamental research
  • 1.3. Book Structure
  • 2. Robotic Hands for Food Industry
  • 2.1. Bending Finger Hand
  • 2.1.1. 3D printable bending finger hand
  • 2.1.2. Bending finger hand equipped with suction pads
  • 2.1.3. Gluing-free fabrication of bendable fingers
  • 2.2. Variations of Bending Finger Hands
  • 2.2.1. Prestressed hand
  • 2.2.2. Wrapping hand
  • 2.3. String-Based Hand
  • 2.3.1. Binding hand
  • 2.3.2. Scooping-binding hand
  • 2.4. Circular Membrane Hand
  • 2.4.1. Concept
  • 2.4.2. Hand design and fabrication
  • 2.4.3. Force characterization
  • 2.4.4. Grasping tests on various targets
  • 2.4.5. Object manipulation tests
  • 2.5. Needle Hand
  • 2.5.1. Concept
  • 2.5.2. Needle hand prototype
  • 2.5.3. Grasping tests
  • 2.5.4. Piercing tests
  • 3. Robotic Hands for Agriculture
  • 3.1. Planar Membrane Hand
  • 3.1.1. Concept
  • 3.1.2. Fabrication of planar membrane hand
  • 3.1.3. Inflation characterization
  • 3.1.4. Hand prototype for grasping multiple cucumbers
  • 3.2. Bellows Actuated Parallel Hand
  • 3.2.1. Concept
  • 3.2.2. Hand prototype
  • 3.2.3. Experiments
  • 4. Robotic Hands for Kitchen and Restaurant
  • 4.1. Dishwashing Bellows Hand
  • 4.1.1. Hand concept
  • 4.1.2. Hand design
  • 4.1.3. Experiments
  • 4.2. Dishwashing Hybrid Hand
  • 4.2.1. Hybrid hand concept
  • 4.2.2. Experimental tests
  • 4.3. Three-Finger Hand for Tempura Arrangement
  • 4.3.1. Three-finger hand
  • 4.3.2. Tempura arrangement tests
  • 4.4. Multi-Wire Hand for Tempura Arrangement
  • 4.4.1. Multi-wire hand
  • 4.4.2. Food arrangement tests
  • 5. Food Recognition.
  • 5.1. Pattern Matching Based Approach
  • 5.1.1. Recognition principle
  • 5.1.2. Recognition tests
  • 5.1.3. Grasping tests
  • 5.2. Image Processing Based Approach
  • 5.3. Deep Learning Based Approach
  • 6. Food Modeling and Property Measurements
  • 6.1. Deformation Modeling
  • 6.1.1. Elastic and viscous models
  • 6.1.2. Voigt, Maxwell, and three-element models
  • 6.1.3. Relaxation function
  • 6.1.4. Strain and stress vectors
  • 6.1.5. Multi-dimensional models
  • 6.1.6. Finite element formulation
  • 6.2. Property Measurements
  • 6.2.1. Elasticity and viscosity
  • 6.2.2. Three-dimensional shape
  • 6.2.3. Friction
  • 6.2.4. Stickiness
  • 7. Food Classification and Sample Fabrication
  • 7.1. Food Classification
  • 7.1.1. Surface properties
  • 7.1.2. Body properties
  • 7.1.3. Property-based classification
  • 7.2. Food Sample Fabrication
  • 7.2.1. Sandwich sample
  • 7.2.2. Daifuku sample
  • 7.2.3. Croquette sample
  • 7.2.4. Sample of Japanese hamburger steak
  • 7.3. Grasping Tests
  • 7.3.1. Tests on grasping sandwich
  • 7.3.2. Tests on grasping daifuku
  • 7.3.3. Tests on grasping hamburger steak
  • 8. Robotic Hand Classification and Evaluation
  • 8.1. Classification of Robotic Hand
  • 8.2. Evaluation Approach of Robotic Hand
  • 8.2.1. Scoring method
  • 8.2.2. Visualization approach
  • 8.3. Evaluation Experiments
  • 8.3.1. Experimental setup
  • 8.3.2. Tested robotic hands
  • 8.3.3. Tested food items
  • 8.3.4. Experimental protocols
  • 8.3.5. Evaluation results
  • 9. Case Study
  • 9.1. Task Requirements
  • 9.2. Tests Using Commercial Hand
  • 9.3. Challenge Analysis
  • 9.4. Soft Containing Hand
  • 9.4.1. Hand design
  • 9.4.2. Soft finger design
  • 9.4.3. Soft cushion design
  • 9.5. Finite Element Analysis
  • 9.5.1. FEA of soft finger under acceleration
  • 9.5.2. FEA of soft fingers with different stiffnesses
  • 9.5.3. FEA of soft hand grasping soft object.
  • 9.6. Hand Fabrication
  • 9.6.1. Soft finger fabrication
  • 9.6.2. Hand assembly
  • 9.7. Durability Test
  • 9.8. Food Compatibility Test
  • 9.9. Handling Tests for Implementation
  • 9.9.1. Experimental results of Hand 1
  • 9.9.2. Experimental results of Hand 2
  • 9.9.3. Appearance of packaged oysters
  • 9.10. Discussions
  • 10. Future Challenges
  • 10.1. Robotic Manipulator
  • 10.2. Robotic End-Effector
  • 10.3. Food Recognition
  • 10.4. Mapping between Foods and End-Effectors
  • 10.5. System Integration
  • Bibliography
  • Index.

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