Tactile sensing instrument design for discriminating features of deforming tissue structures within beef striploin

Marshall, William (2020) Tactile sensing instrument design for discriminating features of deforming tissue structures within beef striploin. [USQ Project]

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Automation has limited applications in meat processing, as automated cutting devices must follow predictable trajectories while maintaining acceptable line speeds. Primal cuts like striploin display significant variations in physical properties; the way each sample deforms under load is difficult to predict. Recent industry success with x-ray guided robotics for preliminary small-stock carcase processes, has not yet translated into similar results for the beef industry. Imaging devices are being considered for processes like striploin trimming, although research is currently ongoing.

The requirements for manipulating the in vivo soft-tissue of humans during robotic assisted surgery differ from those for processing beef workpieces, but increased understanding of deforming tissue structures is evident in the design of robot-assisted surgical manipulators. Real-time response to tissue deformation and haptic feedback to operators of probes, rollers and grippers, enables discrimination of critical states and hidden features within a deforming soft-tissue medium.

This project investigates a modelled tactile sensing scheme, utilising rolling contact to discriminate non-visible structural features of a beef striploin. Evidence based models for static structural deformation and viscoelastic beef tissues are applied to a representative geometric model for striploin. Prototype instrument kinematics and spring force profiles are combined to form a system model to predict wheel-tissue interactions between the instrument and a workpiece with variable composition of fat and lean tissues.

Technology is key for the future of an industry highly dependent on skilled manual labour, sensitive to diverse customer requirements and adverse market fluctuations. Tactile sensing is fundamental in traditional beef processing. Viable complementary technology is likely to emerge with improved understanding of this underutilised sensing mode and the potential for new industrial applications of tactile instrumentation.

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Item Type: USQ Project
Item Status: Live Archive
Faculty/School / Institute/Centre: Historic - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering (1 Jul 2013 - 31 Dec 2021)
Supervisors: Brett, Peter
Qualification: Bachelor of Engineering (Honours) (Instrumentation Control and Automation)
Date Deposited: 16 Aug 2021 06:03
Last Modified: 26 Jun 2023 04:12
URI: https://sear.unisq.edu.au/id/eprint/43052

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