Laitram, LLC

Bruce F Taylor

Robert S Lapeyre

Lars Vedsted

Charles J Ledet

Method and apparatus for grading food items, such as shrimps and chicken parts, with an automatically calibrated imaging system. Singulated food items are individually imaged. An estimated weight for each food item is computed from its image and an image-to-weight function. Calibration weighers weigh the food item individually or in batches before or after imaging. The actual weights are compared to the estimated weights to fine-tune the image-to-weight function and improve weight estimation.

Vision-based grading with automatic weight calibration

Methods and systems using a vision system to process shrimp. The in-line or off-line vision system captures images of samples of shrimps. The processor produces a digital image of the shrimps in the samples. Shrimps exiting a peeler are imaged to determine the number of tail segments in or the percentage of full weight of each. The shrimps are classified by the number of intact segments, and quality, yield, and throughput computed from the classification results. The processor can control operational settings of the peeler based on the classification results. In a larger system including other shrimp-processing equipment besides the peeler, other points along the processing path can be imaged by camera or sensed by other sensors to determine processing quality and to make automatic operational adjustments to the equipment.

Shrimp processing system and methods

System and method for processing raw shrimp. A head-on shell-on shrimp is first back-slit to expose the vein. Next, the head and some or all of the vein is removed in a hydraulic deheader. The headless, back-slit shrimp is then peeled in a roller-type peeling machine to remove the shell and any residual vein and provide high-quality, peeled and deveined shrimp meat.

Growing community of inventors

Kenner, LA, United States of America

Bruce F Taylor