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An automated platform for measuring infant formula powder rehydration quality using a collaborative robot integrated with computer vision.
- Source :
-
Journal of Food Engineering . Dec2024, Vol. 383, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
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. [Display omitted] • An automated platform for testing infant formula rehydration quality was developed. • Using computer vision, the platform estimated three rehydration attributes. • Platform estimates were compared to estimates from eight human participants. • Reference "white particles" images were digitally generated for participants. • The platform can monitor foam and sediment levels over time. [ABSTRACT FROM AUTHOR]
- Subjects :
- *INDUSTRIAL robots
*COMPUTER vision
*IMAGE analysis
*PARTICLE analysis
*SEDIMENTS
Subjects
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 383
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 178999453
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2024.112229