Overview
- Editors:
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K. Khodabandehloo
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University of Bristol, UK
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Table of contents (9 chapters)
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- K. Khodabandehloo, P. T. Clarke
Pages 1-25
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- H. Arnarson, K. Khodabandehloo
Pages 26-47
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- W. D. R. Daley, J. C. Wyvill, J. C. Thompson, W. D. Holcombe, G. V. McMurray
Pages 48-69
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- G. Purnell, N. A. Maddock, K. Khodabandehloo
Pages 98-114
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- S. E. Sørensen, N. M. Jensen, W. K. Jensen
Pages 115-147
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Back Matter
Pages 213-214
About this book
The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment. Clearly the poten tial is high. This book aims to provide the reader with the state of robotic technology currently under development. For the first time a series of chapters, written by leading international authors, brings together a range of topics in robotics as applicable to meat, fish and poultry processing. The contents will interest researchers, managers, manufacturing engin eers, consultants and students. Manufacturers and suppliers of robotic technology or food machinery are strongly recommended to examine the content and exploit the potential benefits described. The co-operation and indeed the full active involvement of research establishments, manufac turers and food producers in teams, is essential in order to achieve the maximum use of robotics.
Editors and Affiliations
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University of Bristol, UK
K. Khodabandehloo
