Food Manipulation Technology

A Soft Robotics Approach
1. Auflage 2025
ISBN: 978-1-032-44493-2
Verlag: CRC Press

Buch, Englisch, 216 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 493 g

Wang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry. They also describe food modeling and categorization for the purpose of robotic handling.

Food manipulation is common in restaurants, kitchens, and food factories, but it currently largely relies on humans because of the lack of effective robotic systems. This book therefore explains recent manipulation technology for food handling and restaurant/kitchen automation, which is essential for food manipulation. The book covers the theoretical background of soft robotic hands; their application to different handling purposes in the food industry; their use in kitchen and restaurant automation; and their use for food recognition, property measuring, and modeling. The authors also present case studies of the development of soft robotic hands to illustrate the information and provide practical information that will be instructional for readers. Readers will gain an in-depth appreciation of the technology and its practical application to industry, which will enable them to implement this in their own work.

This book is an essential read for both food technology practitioners and graduate students who are interested in food manipulation and its related technologies. It gives readers the theoretical background knowledge and practical understanding to apply this cutting-edge technology in real-world settings.

Zielgruppe

Postgraduate, Professional Reference, and Professional Training

Autoren/Hrsg.

Wang, Zhongkui

Hirai, Shinichi

Fachgebiete

• Technische Wissenschaften Elektronik | Nachrichtentechnik Elektronik Robotik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Technische Wissenschaften Energietechnik | Elektrotechnik Elektrotechnik

Inhaltsverzeichnis

1. Introduction 2. Robotic Hands for Food Industry 3. Robotic Hands for Agriculture 4. Robotic Hands for Kitchen and Restaurant 5. Food Recognition 6. Food Modeling and Property Measurements 7. Food Classification and Sample Fabrication 8. Robotic Hand Classification and Evaluation 9. Case Study 10. Future Challenges

Über Autor(innen)

Zhongkui Wang is an Associate Professor in the Department of Robotics at Ritsumeikan University. He obtained his Bachelor's and Master's from Northeast Forestry University, Harbin, China, and his Doctorate from Ritsumeikan University in 2000, 2003, and 2011, respectively. He is a member of the Japan Society of Mechanical Engineers, Robotics Society of Japan, Japanese Society for Medical and Biological Engineering, and IEEE.

Shinichi Hirai is a Professor in the Department of Robotics and Head of the Soft Robotics Lab at Ritsumeikan University. He obtained his Bachelor's, Master's, and Doctorate Degrees from Kyoto University in 1985, 1987, and 1990, respectively. Professor Hirai is a member of the Robotics Society of Japan, Japan Society of Mechanical Engineers, Society of Instrument and Control Engineers, and IEEE Robotics and Automation Society.