High demands on hygiene and cutting precision cannot be met by previous, conventional cutting techniques. As part of a research project, a patented waterjet cutting technique was therefore developed that sterilely cuts food according to previously defined patterns. In the process, the optical contours of the product are automatically recorded in order to minimise the amount of waste cut. The transfer of microorganisms and contamination of the cut surfaces is thus avoided.
Aims of the project:
The focus is, among other things, on automating the preparation process and thus increasing product quality, product safety and thus product hygiene. By means of optical object recognition, each product is cut according to individual parameters so that product losses are minimised. This increases the yield, work performance and productivity of the process.
Implementation & Result
- Digitally controlled 3-axis robot with optical contour recognition
- Combination of image processing, separation technology and automation
- Hydraulic parameters: Pressure, diameter, flow rate
- Cutting parameters: Speed, jet distance, cutting angle
- Clean separation of peel and fruit
- High colour consistency of the cut surface
- Low roughness of the cut surface
- Aesthetic product
The project was funded by the Federal Ministry of Food, Agriculture and Consumer Protection (BMEL) through the Federal Agency for Agriculture and Food (BLE) as part of the Innovation Promotion Programme.