An automated platform for measuring infant formula powder rehydration quality using a collaborative robot integrated with computer vision

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-07-16 DOI:10.1016/j.jfoodeng.2024.112229
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Abstract

Current methods used for testing the rehydration quality of infant formula (IF) are mainly subjective. For a better understanding of rehydration, objective measurements are required. A computer vision (CV) system was synchronized with a collaborative robot (cobot) to automatically estimate foam height, sediment height, and the number of white particles after IF powder rehydration. Two different robotic agitations were used to prepare the mixtures in a commercially available baby bottle. To evaluate the platform, twenty-four stage-1 IF powders were rehydrated. Cobot-captured images were processed by CV algorithms and independently rated by eight participants. The participants' and platform's estimates of foam height, sediment height, and white particles score, respectively, showed agreements of 2.1 mm, 3.4 mm, and 1.7 scores, and correlation coefficients of 0.82, 0.77, and 0.68. The results show that the platform has the potential to enable objective rehydration tests and to monitor changes in visible foam and sediment over time.

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利用集成计算机视觉的协作机器人测量婴儿配方粉补液质量的自动化平台
目前用于检测婴儿配方奶粉(IF)补液质量的方法主要是主观的。为了更好地了解补液情况,需要进行客观测量。计算机视觉(CV)系统与协作机器人(cobot)同步,可自动估算IF粉末补水后的泡沫高度、沉淀高度和白色颗粒数量。使用两种不同的机器人搅拌来制备市售婴儿奶瓶中的混合物。为了对该平台进行评估,对二十四个第一阶段的 IF 粉末进行了再水化。Cobot 采集的图像由 CV 算法处理,并由八名参与者进行独立评分。参与者和平台对泡沫高度、沉淀物高度和白色颗粒分数的估计值分别为 2.1 毫米、3.4 毫米和 1.7 分,相关系数分别为 0.82、0.77 和 0.68。结果表明,该平台有可能实现客观的再水化测试,并监测可见泡沫和沉积物随时间的变化。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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