Optics: measuring and testing – By polarized light examination – With light attenuation
Patent
1990-12-21
1993-08-31
Rosenberger, Richard A.
Optics: measuring and testing
By polarized light examination
With light attenuation
A22C 2500
Patent
active
052413659
DESCRIPTION:
BRIEF SUMMARY
The invention concerns a method of area localization of meat, in particular fish, which is initially subjected to illumination.
Various illumination techniques are known in connection with determination of the quality of meat products, where illumination of such meat products by means of a special device provides profile information on the surface nature of the products, or so-called texture, via contrast occurrences, where localization proper of defects can e.g. be performed by means of a UV recording in another optical system.
These previous techniques have thus been based on examination and control measures concerning meat fillets in particular of a boneless type. Yet the techniques have not been able to ensure to a sufficient degree that the sliced fillets have been completely free of bone occurrences while maintaining an optimum meat amount, so these known techniques are not suitable for the special localization accuracy which is required in connection with correct boning and removal of impurities and the like.
Alternatively, both image recordings might be provided in a combined system, the fillet being initially irradiated with infrared and/or visible light in connection with being irradiated with ultra-violet light. The image thus produced therefore gives information on both the surface characteristics and the undesired occurrences.
The object of the invention is to provide a method wherein it is possible, in determined areas of in particular fish, to perform automatic localization of the exact position of occurrences, such as e.g. bones, impurities, fins, as well as optionally the texture in general, and so that the fillets can subsequently be subjected to very careful, automated processing optionally in the form of cutting and slicing in the areas in question. With further boning it is thus possible to obtain a completely clean and boneless fillet in this manner while maintaining the greatest possible amount of meat.
This object is obtained by the method according to the invention where a fish fillet is initially subjected to illumination in a predetermined pattern. On a flat surface this pattern will consist of lines and provide a segmented surface characteristic of the fillet. The light characteristic thus produced, when recording an image in a direction different from the illumination direction, produces unambiguous information on the profile variations of the object, but also on the nature of the texture.
This information about profile and texture entails that subsequently the detection of undesirable occurrences can be concentrated to the characteristic sub-areas of the object produced via the illumination.
The resulting additional information is then used for focusing on areas of the object in which the undesired occurrences are disposed. In the sub-areas thus encircled, it is now possible to determine the shape and type of the fillet and to localize the thick and thin areas, the bones, impurities and texture in general of the fillet, via contrast formations in the profile information.
The actual detection of various occurrences in or on the fillet may advantageously be provided by means of the sequence of the profile lines, e.g. angular measurements of curve tangents to the fish profile so that areas having determined curve shapes are used for indicating the location of various impurities, it being possible to perform calculations of this type for each light streak or profile in the transverse direction of the fish.
In connection with additional strengthening of the area localization it is possible to combine the profile information provided via the initial illumination with statistical data for the fish type in question. These statistical data give the system instructions concerning the approximate location of the characteristic sub-areas, known by experience, of the individual type of fish.
It will thus be appreciated that the use of statistical data for preceding definition of the characteristic areas of the fish will have importance in connection with the processing accuracy and speed o
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Lumetech A/S
Rosenberger Richard A.
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