Criteria for sensing approaches for smart knife implementation
| Criterium | Description |
|---|---|
| No damage | Technology used to assist a smart knife to sense what is being cut should not damage or change the meat sample in any way |
| Speed | The sensing method should be sufficiently fast to provide real-time data regarding the material and/or cutting characteristics |
| Size | The sensor size should be compatible with that of the knife and integrated within the blade, attached to the robotic arm, without impeding either the knife blade or the robot |
| Material | The blade should be the optimal compromise of hardness, thickness, elasticity and form to be able to perform all necessary cuts. The material used to fabricate the smart knife should be suitable to comply with strict food hygiene regulations. Moreover, this material should be cleanable using approved procedures to eliminate the potential for cross-contamination between the meat samples from various carcasses, from human operators or robotic surfaces |
| Cost | The sensing technology used for a smart knife solution should be cost-effective, so as not to render the intended benefits of automated cutting invalid, specifically in meat industry, where the profit margins are low |
| Depth | Meat is a non-uniform material. Therefore, the technology should be able to accurately sense particularly characteristics of a cut, namely that the knife is in contact with the meat and its cutting depth. This will enable in-process adjustment of planned robot paths |
| Description | |
|---|---|
| Technology used to assist a smart knife to sense what is being cut should not damage or change the meat sample in any way | |
| The sensing method should be sufficiently fast to provide real-time data regarding the material and/or cutting characteristics | |
| The sensor size should be compatible with that of the knife and integrated within the blade, attached to the robotic arm, without impeding either the knife blade or the robot | |
| The blade should be the optimal compromise of hardness, thickness, elasticity and form to be able to perform all necessary cuts. The material used to fabricate the smart knife should be suitable to comply with strict food hygiene regulations. Moreover, this material should be cleanable using approved procedures to eliminate the potential for cross-contamination between the meat samples from various carcasses, from human operators or robotic surfaces | |
| The sensing technology used for a smart knife solution should be cost-effective, so as not to render the intended benefits of automated cutting invalid, specifically in meat industry, where the profit margins are low | |
| Meat is a non-uniform material. Therefore, the technology should be able to accurately sense particularly characteristics of a cut, namely that the knife is in contact with the meat and its cutting depth. This will enable in-process adjustment of planned robot paths |
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