Elling Ruud Øye
Elling Ruud Øye
Publikasjoner og ansvarsområder
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disod...
Robotic Handling of Compliant Food Objects by Robust Learning from Demonstration
The robotic handling of compliant and deformable food raw materials, characterized by high biological variation, complex geometrical 3D shapes, and mechanical structures and texture, is currently in huge demand in the ocean space, agricultural, and food industries. Many tasks in these industries are...
Quality of food through vision systems, bringing the future to food inspection
The quality of gillnetted cod - the effects of hauling procedure and net material
Automatisk kvalitetsinspeksjon av snøkrabbecluster
Sortering av snøkrabber for effektiv ombordproduksjon
Robust classification approach for segmentation of blood defects in cod fillets based on deep convolutional neural networks and support vector machines and calculation of gripper vectors for robotic processing
Despite advances in computer vision and segmentation techniques, the segmentation of food defects such as blood spots, exhibiting a high degree of randomness and biological variation in size and coloration degree, has proven to be extremely challenging and it is not successfully resolved. Therefore,...
Toktrapport - Evaluering av ny slaktelinje om bord på Molnes april 2017
Nye Molnes representerer vilje og mulighet i forhold til automatisering og kvalitetsheving for norsk fiskerinæring. Denne rapporten beskriver resultater fra forsøk gjennomført ombord på tråleren M/Tr Molnes i april 2017. Arbeidet utgjør en del av prosjektet "QuaiFi...