Acronym BONELESS
Category
Seafood Processing
Title Automatisk pinnebeinfjerning fra fersk og tint filet - Automatic pin-bone removal of fresh and thawed fish fillets Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator John Reidar Mathiassen Coordinator email NA
Coordinator institution
NA
Institutions involved
NA
Start year 2015 End year 2018 Funding (€) € 420,350 Website https://prosjektbanken.forskningsradet.no/project/FORISS/245392?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Organisasjon.3=OPTIMAR+AS Summary In the BONELESS project, we will develop new technology for efficient removal of pinbones in fillets of whitefish. Removal of pinbones i whitefish fillets is an operation that is done either manually or with water jet cutting with significant yield loss. A feasibility study financed by FHF has proven the main principles of the new technology. It is estimated that the yield loss can be less than 1%, which is approximately an order of magnitude lower than that achieved with a manual V-cut. A processing line, based on the technology developed in BONELESS, can replace todays manual V-cutting and outperform the existing automated solutions based on water jet cutting.
The most important technologies in BONELESS are 1) machine vision for real-time detection of individual pinbones, and 2) a module for removal of individual pinbones.
The two main advantages of the innovations from BONELESS are 1) increased fillet yield after pinbone removal, 2) flexibility in terms of the possible boneless fillet portions or whole fillet products that can be produced.
The innovations in the BONELESS project will have a significant impact for other fish industries beyond the whitefish industry, including the salmon industry and fish industries within internationally-important whitefish species. The innovations will contribute to a more sustainable production of whitefish by reducing the yield loss and ensuring that the production is more adaptable to market needs.
The BONELESS project was started in early 2015. During 2015, machine vision technology has been developed for detecting individual pin bones, including advanced algorithms that learn to recognize the visual appearance of the pin bones. A prototype machine vision system was built by OptimarStette AS and was installed at Norway Seafoods AS in December 2015. A large set of images of filets were gathered during Winter 2015/2016, to be used as a data set during the training of the machine vision algorithms so as to detect pin bones regardless of seasonal and other variations. Based on these images, a new and much more robust method was developed for detecting pin bones and locating them accurately in the image.
An initial prototype of the bone removal unit is expected to be completed in Q2 2016. The bone removal unit is currently at the concept stage, where we have sketched several possible solutions - both in terms of the operation of the bone remover and how to keep the fillet in place during the bone removal process. Several potential concepts are still under consideration, and will be measured up against each other. In particular, progress has come far with respect to how to keep a steady position on the fish muscle tissue surrounding the bones. For the bone remover, several test jigs have been constructed in order to simulate several operational states for the bone remover, where parameters can be adjusted and tested. For these test jigs, methods for maintaining positional control of the fish muscle have been included. Early prototypes of the bone remover will be placed in these test jigs. Several tests have already been performed on different fish species, sizes and fillet conditions.
The next steps in the work on the bone remover are to integrate the signal from the machine vision system, on where the pin bones are, with the bone remover and begin the work on visual servoing.
Keywords
Fish products;
Process efficiency;
Fish quality;
Fish;
Engineering;
Marine Region
76
Not associated to marine areas
0
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