• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Method for the elaboration of a map in three dimensions of a food of irregular configuration in relief. It comprises the following stages: a first stage in which the perimeter of the food is determined, a second stage in which the contour is read, a third stage in which the food is read from one of the reference points to another, and a fourth stage of elaboration of a map in three dimensions. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2614982A1
    申请号:ES201531747
    申请日:2015-12-02
    公开日:2017-06-02
    发明作者:Francesc CAMPOS ORTÍZ
    申请人:Ind Fac S L；INDUSTRIES FAC SL；
    IPC主号:
    专利说明:

    image 1 DESCRIPTION
    Method for the elaboration of a three-dimensional map of a food of irregular configuration in relief.
    5 Method for preparing a three-dimensional map of a food with irregular relief configuration and because it comprises the following stages: a first stage in which the perimeter of the food with irregular relief configuration is determined by means of reading means, who read said perimeter, a second stage in which
    10 the contour of the food of irregular configuration in relief is read by said reading means, sending said information to a processor that compares it with standard parameters of the food in question and defines reference points in the food of irregular configuration in relief, a third stage in which the reading means reads the food of irregular configuration in relief from one of the reference points
    15 previously defined to another of the reference points, and so on with all the reference points until the reading of all the food is completed, and a fourth stage of elaboration of a three-dimensional map by the processor of the food of irregular configuration in relief based on the information obtained in the previous stages. 20 BACKGROUND OF THE INVENTION
    Different machines for scanning objects to determine their external shape and cleaning machines for foods of irregular configuration, such as surfaces or also foods, especially cured foods, are known in the state of the art.
    Thus, the European patent application EP0676144 "METHOD AND MEANS FOR REMOVING MEAT", from 1995, in the name of Mr. Alexander SEITZ, belongs to the state of the art. The object of the invention is to separate the meat of small animals, for example chicken or turkey, by being sprayed with particles containing ice. Apart from protecting the
    The method also protects a machine with means of transport, especially a conveyor belt, and a chassis with jets or dispensers directed towards the animal.
    Another patent that protects the same concept previously indicated in the previous European patent is German Patent DE10257526 "TECHNIQUE FOR CLEAN SEPARATION OF 35 RESIDUAL EDIBLE MEAT FROM ANIMAL BONES FIRE SOLID CARBON DIOXIDE image2 name of MANFRED KITZINGER. Thus, in this German patent dry ice or carbon dioxide pellets are sprayed onto the bone to remove residual meat. In this case, a gun is used, for example compressed air. It also claims the possibility of the system being automated and using multiple jets within a chamber.
    image3
    5 Another example is British Patent No. GB942182 "REMOVING FLESH BY SHOT BLASTING", filed in 1959, in the name of Reginald LINDALL. This patent in its description indicates that its object can be “a piece of meat, including a whole or any part of a carcass”. It also indicates the use of "particles of solid carbon dioxide" or what is
    10 same, dry ice for cleaning the meat.
    Also known is the Dutch Patent NL9200814 "METHOD AND DEVICE FOR DEPILATING AND CLEANING SLAUGHTERED PIGS", applied for on May 6, 1992, in the name of Toren BAUKEN. Said invention indicates that a slaughtered pig is depilated by
    15 a stream of solid particles. He then points out that this makes it easier to remove these solid particles and prevent the meat from being contaminated with these particles when the bone separates. The use of "ice crystals", or what is the same, ice crystals is also indicated. The advantage is that these ice crystals do not pollute, since the water ends up evaporating.
    twenty BRIEF DESCRIPTION OF THE INVENTION
    This application is framed within the sector of reading machines, especially food products.
    The use of readers to know the state of corrosion of, for example, pipes, metallic elements, etc., is known in other sectors. This technique cannot be extrapolated to the food sector because no two animals are the same, so that, for example, no two legs of ham are the same.
    30 Thus, it is common, as can be seen from the background, the use of pressure jets of dry ice crystals to remove salt or impurities from the food.
    The problem comes in that said patents have the disadvantage that they treat all parts of the product or food equally, in such a way that, since two animals are not identical, for example two legs, the adjustments for one do not work for the other. and in the end they tear off parts of the food that they shouldn't and leave others untreated.
    image4
    This leads to the calculation that around 20% of the product is lost using the 5 documents indicated above.
    Thus, in this way, the inventor has solved the problem by creating a three-dimensional map, which allows the above-mentioned devices to be able to determine exactly which area to treat as well as its intensity, without the risk of
    10 damage the product by excessive exposure.
    At the same time, said map determines the areas where the treatment must be more intensive and which less, taking into account that in a great majority of foods there are no two identical products.
    15 This is achieved by determining parts of the food that are common to all of them, for example the hoof, mace, stifle, etc. From there, a three-dimensional map is drawn of what that particular food is like and subsequently the techniques that have been indicated in the background of the invention are applied.
    20 The advantage is that this method allows knowing when cleaning techniques are used, if an area of a certain material (fat, meat, bone, ...) is being cleaned, if it is thin or thick, which results in the technique used for cleaning is adapted in time and manner to the characteristics of the food product in question, without
    25 damage said product.
    An object of the present invention is a method for preparing a three-dimensional map of a food of irregular configuration in relief characterized in that it comprises the following stages: a first stage in which the perimeter of the food of irregular configuration is determined in relief by means of reading means, which read said perimeter, a second stage in which the contour of the food of irregular configuration in relief is read by said reading means, sending said information to a processor that compares it with standard parameters of the food in question and defines reference points in the food of irregular configuration in
    35 relief, a third stage in which the reading means reads the food of irregular configuration in relief from one of the reference points defined above to another 4
    image5
    of the reference points, and so on with all the reference points until the reading of all the food is completed, and a fourth stage of elaboration of a three-dimensional map by the food processor of irregular configuration in relief based on the information obtained in the previous stages. BRIEF DESCRIPTION OF THE DRAWINGS1
    In order to facilitate the explanation, the present specification is accompanied by a sheet of drawings in which a practical case of embodiment has been represented, which is cited by way of example, not limiting the scope of the present invention:
     Figure 1 is a plan view of a leg of a ham. CONCRETE EMBODIMENT OF THE PRESENT INVENTION
    Thus in figure 1 a ham is illustrated with its perimeter 3, the mallet 1, the fat 4.8, the stifle 6, the hip 9, the innominate bone 12, the hollow of the innominate bone 13, the beginning of the femur 20 and the bark 21.
    Thus, in a specific embodiment, the method for preparing a three-dimensional map of a food, in this embodiment a ham (figure 1), which has an irregular configuration in relief comprises the following steps.
    In the first stage, the perimeter 3 of the ham is determined by means of reading means (not illustrated), which read said perimeter 3.
    A second stage in which the contour of the ham is read. Ham, as is well known, has an irregular, raised configuration. Thus, said irregular configuration is read by said reading media.
    This information is then sent to a processor that compares it with standard parameters of the food in question, which have been previously entered in the processor.
    image6
    The processor then defines, in view of the standard parameters, some reference points in the ham, for example and without being limiting or an exhaustive list, the hammer 1, the stifle 6, the hip 9, the innominate bone 12 or the beginning of the femur 20.
    5 In the third stage, the reading means read the ham from one of the previously indicated reference points, for example the hammer 1, the stifle 6, the hip 9, the innominate bone 12 or the beginning of the femur 20 , to another of the reference points (the mace 1, the stifle 6, the hip 9, the coxal bridge bone 12 or the beginning of the femur 20), and so on with all the reference points until the reading of the entire ham is completed .
    10 By taking references based on those reference points 1,6,9,12,20, measurements are obtained that perfectly delimit the volume and shape of the ham.
    Finally, in the fourth stage, a three-dimensional map is prepared by the ham processor based on the information obtained in the previous stages.
    Optionally, it could be envisaged that there is a first intermediate stage.
    In this stage, which can be located after the second stage or after the
    In the third stage, by means of mechanical means (for example a clamp) the position of the ham is changed with respect to the position adopted by the ham in relation to the base on which it is projected.
    That is, the orientation of the ham is changed. This is so, because depending on the food
    25 it may also be necessary to make a map of the non-visible side of the food. In the ham, for example, if what you want is to carry out a cleaning like the one proposed in the antecedents, it would be necessary to make this map in all possible orientations. In other cases it may not be necessary.
    Also, optionally, there is the possibility of configuring a second intermediate stage, subsequent to the third stage, in which said readings from the previous stages are compared with predetermined parameters. Applying it to the case of a ham, the readings are compared with areas that are known to have fat, or areas where there is a bone or meat, or with little fat, 4,8,13.
    35 That allows that if the methods of the antecedents were applied, it would be known where to apply more or less the jets, depending on the material on which it is applied.
    image7
    Applying the previous procedure to cleaning a piece of ham, it would be carried out as follows.
    The purpose is to introduce all the necessary elements to be able to carry out a personalized cleaning for each ham, following its profile and morphology by reading and interpolation of data for the activation and driving programs of the devices.
    10 mechanics who perform the cleaning (for example a robot arm not illustrated).
    If you wanted to clean the ham with CO2 jets as in the examples of the background of the invention, the CO2 propulsion nozzle that carries out the sweep would be guided in the cleaning machines, so that each area of the ham is acted upon.
    15 according to your cleaning needs taking into account its composition, its mass, and its density.
    The procedure starts with a reading and scanning of the ham by the reading media. The resulting data is interpolated with the database (comprising other
    20 ham maps and reference table) that translates them and turns them into a single result program for that ham, with all the guidelines of the pass, propulsion, contour, distance, angle of incidence, speed, repeat pass, etc. .
    The interpolation of data is carried out through a database created with the
    25 necessary conditions to cover the different areas of the ham, as well as to differentiate and delimit the end or beginning of each one of them based on a reference table made with the sampling of a large number of hams.
    The relationship table or ham map is made with data readings and points of
    30 references positioned to establish the necessary relationship operations and achieve the result to act correctly in each area.
    It could be started by making a general data map with the contour to establish the perimeter of the work area and thus interpolate with the readings of conditions and the table
    35 of relationships.
    5
    10
    fifteen
    twenty
    25
    30
    35
    This is followed by a reading of the profile of the ham to determine the working position and establish the distances by interpolating data with the readings of conditions and the relationship table.
    It is then established with a map of referenced reading points to determine, position and orient certain reference points 1,6,9,12,20, such as the innominate bone 12.
    Specifically for ham, this bone 12 allows the starting point of the femur 20 to be positioned, and by interpolation to build the shape at the same time used to delimit the following areas: hammer 1 (upper area of the bridge bone and in the direction of the leg), stifle 6 (lower area of the bridge bone and in the direction of the leg), hip 9 or tip (from the bridge bone to the end in the opposite direction to the leg). This condition is also used to configure the cleaning zone corresponding to the gap of the bridge bone 13 and the meat.
    The condition of the area of the stifle 6 is delimited by the part of the end opposite the leg by the bridge bone 12, following the contour of the bone until contacting the hammer 1 at the top. From the upper part it is delimited with the hammer 1 (due to the pronounced elevation) from the bridge bone 12 to the end of the hammer 1 and the beginning of the knuckle; on the lower part, the outer contour previous a strip of fat 8 along its entire length from the bridge bone 12 to the knuckle, defining a narrowed surface on the outer contour, wider at the junction with the hammer 1, and an irregular surface of consistency medium in the meat area. In fat band 4 the consistency is lower.
    The condition of the hip area 9 is delimited by the innominate bone 12 following the contour of the lower part, until contacting the hammer 1 in the upper part (zone of pronounced elevation) with an irregular contour and surface of medium consistency, and with a small fat band 4 on the upper part of lower density. The final outer contour is narrow with a lower fat bonding edge 4 of the lower crust 21.
    The condition of the area of the hammer 1 is delimited by the upper part of the outer contour with a small fat band 4, by the lower part with the stifle 6 (pronounced unevenness), by the lower part with the bridge bone 12 ( contour) and by the hip 9 (pronounced unevenness), by the part of the leg it delimits with the crust 21 of the knuckle, which is a fairly regular surface of hard consistency, except in the fat band 4 of weak consistency.
    image8
    The working methods assigned to each of the conditions indicated above as an example are based on the interpolation of data received from the ham reading process.
    5 Each program is assigned some parameters corresponding to the angle of incidence, the distance, the speed, the direction of travel (in case it is moving), and the passes that must be made.
    10 The parameters of each method are adapted to the characteristics of each area, with different angles, distance, direction and speeds.
    Variants of each of the methods can be selected to adapt the cleaning to the different types of ham that are made.
    The present invention describes a new method for making a three-dimensional map of a food with irregular relief configuration. The examples mentioned here are not limiting of the present invention, therefore it may have different applications and / or adaptations, all of them within the scope of the following
    20 claims.
    权利要求:
    Claims (3)
    [1]
    image 1
    1. Method for the elaboration of a three-dimensional map of a food of irregular configuration in relief characterized in that it comprises the following stages:
     a first stage in which the perimeter (3) of the food of irregular configuration in relief is determined by means of reading means, which read said perimeter,
     a second stage in which the contour of the food of irregular configuration in relief is read by the referred reading means, sending said information to a processor that compares it with some standard parameters of the food in question and defines some reference points (1, 6,9,12,20) in the food of irregular configuration in relief,
     a third stage in which the reading means reads the food of irregular configuration in relief from one of the reference points (1,6,9,12,20) defined above to another of the reference points, and so on with all reference points (1,6,9,12,20) until the reading of all food is complete, and
     a fourth stage of elaboration of a three-dimensional map by the food processor of irregular configuration in relief based on the information obtained in the previous stages.
    [2]
    2. Method, according to claim 1, characterized in that it comprises a first intermediate stage, which can be located after the second stage or after the third stage, in which the position of the food of irregular configuration in relief is changed by mechanical means with respect to the position that the food adopts in relation to the base on which it is projected.
    [3]
    3. Method, according to claim 1 or 2, characterized in that it comprises a second intermediate stage, subsequent to the third stage, in which said readings from the previous stages are compared with predetermined parameters and zones of different thickness and material are defined. (4,8,13).
    10
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    引用文献:
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    US20150279118A1|2014-03-25|2015-10-01|Cisco Technology, Inc.|Scanning and Tracking Dynamic Objects with Depth Cameras|
    法律状态:
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