Items related to Robotics in meat, fish and poultry processing
Synopsis
Over the past decade, industrial developments in the field of robotics have been aimed primarily at manufacturing. Many of the cases considered for automation have involved the processing of well-defined and rigid products within the motor car and aerospace industries. Current literature includes a large number of books covering both the fundamentals and applications of robots, but none of these books deals with food production as a specialist subject. In the recent past, considerable work has been done examining the use of robots for handling and processing food items. The main objective of this book is to provide an overview of specific applications in the meat, fish and poultry industries, thus increasing the awareness and confidence of the food industry in this technology and the opportunities it offers. An international team of authors covers applications and basic research in the following fields: meat cutting and deboning; fish processing; pork processing; grading and inspection of food products; safety and hygiene issues; poultry handling and quality control. The book also gives an outline of the opportunities and potential for future research and development. This book should be of particular value to the food and engineering industrial sectors including: production engineers in the meat, fish and poultry industries; engineers in the automation industry; and researchers in food machinery companies and academic institutions.
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