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Design and Test of Improved Porcine Backfat Trimming Machine

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dc.contributor.advisor Abdullah, Hussein
dc.contributor.advisor Mittal, Gauri
dc.contributor.author Hummel, Thomas
dc.date.accessioned 2015-12-24T17:35:54Z
dc.date.available 2016-09-30T05:00:11Z
dc.date.copyright 2015-12
dc.date.created 2015-09-30
dc.date.issued 2015-12-24
dc.identifier.uri http://hdl.handle.net/10214/9418
dc.description.abstract This work examines the design and test of a lab scale, improved automated fat trimming machine, that attempts to reduce or eliminate the need of human post processing by increasing the accuracy of the resulting back-fat layer for industrial pork loin processing. This involved the design, implementation, and experimentation of an ultrasonic fat-thickness detection algorithm using adaptive optimal filtering, integrated with a product shape modification mechanism and associated control algorithms. It was found that the ultrasound thickness detection methods was accurate to within 1.6 mm for fat thickness between 8 and 18 mm. Testing of the fully integrated machine yielded multiple mean thickness errors, with the most significant error being 2 mm. Due to mechanical issues related to the machine's feed mechanism, and low degrees of freedom in the shape modification assembly, further work is required to optimize the machine's performance for industrial testing. en_US
dc.description.sponsorship Conestoga Meat Packers Inc., OMAFRA en_US
dc.language.iso en en_US
dc.subject Food Processing en_US
dc.subject Robotics en_US
dc.subject Signal Processing en_US
dc.subject Mechanical Design en_US
dc.subject Machine Design en_US
dc.title Design and Test of Improved Porcine Backfat Trimming Machine en_US
dc.type Thesis en_US
dc.degree.programme Engineering en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.department School of Engineering en_US
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