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...

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...

We teach a real robot to grasp real fish, by training a virtual robot exclusively in virtual reality. Our approach implements robot imitation learning from a human supervisor in virtual reality. A deep 3D convolutional neural network computes grasps from a 3D occupancy grid obtained from depth imagi...

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,...

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...