Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-04 DOI:10.1111/1541-4337.70039
Qing Li, Huawei Ma, Weiqing Min, Yang Wang, Ran Zhao, Yongjie Zhou, Yuqing Tan, Yongkang Luo, Hui Hong
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Abstract

Fish-cutting products are widely loved by consumers due to the unique nutrient composition and flavor in different cuts. However, fish-cutting faces the issue of labor shortage due to the harsh working environment, huge workload, and seasonal work. Hence, some automatic, efficient, and large-scale cutting technologies are needed to overcome these challenges. Accompanied by the development of Industry 4.0, the Internet of Things (IoT), artificial intelligence, big data, and blockchain technologies are progressively applied in the cutting process, which plays pivotal roles in digital production monitoring and product safety enhancement. This review focuses on the main fish-cutting schemes and delves into advanced automatic cutting techniques, showing the latest technological advancements and how they are revolutionizing fish cutting. Additionally, the production monitoring architecture based on IoT in the fish-cutting process is discussed. Fish cutting involves a variety of schemes tailored to the specific characteristics of each fish cut. The cutting process includes deheading and tail removal, filleting, boning, skinning, trimming, and bone inspection. By incorporating sensors, machine vision, deep learning, and advanced cutting tools, these technologies are transforming fish cutting from a manual to an automated process. This transformation has significant practical implications for the industry, offering improved efficiency, consistent product quality, and enhanced safety, ultimately providing a modernized manufacturing approach to fish-cutting automation within the context of Industry 4.0.

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鱼类切割的最新进展:从切割方案到自动技术和物联网创新
切鱼产品因其独特的营养成分和风味受到消费者的广泛喜爱。然而,由于工作环境恶劣、工作量大、季节性强等原因,鱼肉切割面临着劳动力短缺的问题。因此,需要一些自动化、高效和大规模的切割技术来克服这些挑战。伴随着工业 4.0 的发展,物联网(IoT)、人工智能、大数据和区块链技术逐步应用于切割过程,在数字化生产监控和产品安全提升方面发挥着举足轻重的作用。本综述重点介绍了主要的鱼类切割方案,并深入探讨了先进的自动切割技术,展示了最新的技术进步及其如何为鱼类切割带来变革。此外,还讨论了鱼类切割过程中基于物联网的生产监控架构。鱼类切割涉及针对每种鱼类切割的具体特点量身定制的各种方案。切割过程包括去头、去尾、切片、去骨、去皮、修剪和骨检查。通过结合传感器、机器视觉、深度学习和先进的切割工具,这些技术正在将鱼类切割从手工操作转变为自动化流程。这种转变对行业具有重大的实际意义,可提高效率、稳定产品质量和增强安全性,最终在工业 4.0 的背景下为鱼类切割自动化提供现代化的制造方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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