An expert process planning system for meat cutting by high pressure water-jet

摘要

The use of high-pressure water-jets as a cutting tool has recently been increasing. Most applicationshave been directed at harder materials, and at those that are more difficult to cut by establishedmethods. For the former, abrasive is used; for relatively soft materials, such as food, paper, foam, andlinoleum, solely water is used, these materials usually being shaped to a specified profile. An expertprocess planning system for water-jet cutting (WJC) of soft materials, particularly animal carcasses,is described. A procedure for material selection of the end-product, that is meat, such as pork, beef,lamb and chicken, is explained. Various operations within the water-jet cutting process in relation tothese specified meat end-products are investigated. Finally, the cutting process variables, such aswater-jet pressure, traverse speed, the diameter of the nozzle and its stand-off distance from theanimal carcass, are identified. These findings are then related to experiments on WJC of beef, chicken,lamb and pork. These tests revealed that WJC may be successfully applied to beef and pig meat,although further trials are necessary to explore the potential advantages of this technique to industry,especially for cutting through bone. (It might be noted that these meats are harder than chicken.When the latter underwent WJC, both the meat and its bone were readily cut). The process planningsystem so developed has considerable relevance to automation in meat cutting industry, especially inrelation to productivity, total cost through elimination of labour-related costs, and the attractions ofWJC as a hygienic method of processing of food products.