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An optimum design of robotic food handling by using Burger model

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Abstract

This paper discusses an optimum design approach on robotic food handling by considering the characteristics of viscoelasticity of object. We pick up a traditional Japanese food, “Norimaki” as a typical example with the viscoelastic characteristics. We first show that the dynamic characteristics of Norimaki can be expressed by utilizing the Burger model. After testing the parameter sensitivity, we show an example of the optimum design for determining the combination of the hand stiffness and the operating velocity. We further show that the resultant plastic deformation can be formulated with the exact solution.

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Authors and Affiliations

  1. Mayekawa Mfg. Co., Ltd., 2000 Tatsusawa, Moriya, Ibaraki, 302-0118, Japan

    Naoki Sakamoto

  2. Department of Mechanical Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan

    Mitsuru Higashimori & Makoto Kaneko

  3. Department of Artificial Complex Systems Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-8527, Japan

    Toshio Tsuji

Authors
  1. Naoki Sakamoto
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  2. Mitsuru Higashimori
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  3. Toshio Tsuji
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  4. Makoto Kaneko
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Corresponding author

Correspondence to Naoki Sakamoto.

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Sakamoto, N., Higashimori, M., Tsuji, T. et al. An optimum design of robotic food handling by using Burger model. Intel Serv Robotics 2, 53–60 (2009). https://doi.org/10.1007/s11370-008-0032-5

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  • DOI: https://doi.org/10.1007/s11370-008-0032-5

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