Notes

A Robotic Potato For Tasteful Selections
The Tasteful Selections food company was looking for a better way to process potatoes, and needed a faster way to do so. It wanted to reduce the number of human touchpoints, as well as ensure food safety and quality. The company needed a robotic solution that would not have any adverse effects on the potatoes, but still maintain its quality standards.

Tasteful Selections

If you're considering a career in food technology, Tasteful Selections may be the company for you. This startup offers a comprehensive benefits package to its employees. As an employee of Tasteful Selections, you can expect to earn an average salary of $86,043. The salary of each employee varies according to their position, education and experience. If you're interested in working for Tasteful Selections, read on for more information.

Founded by a family-run multi-generation potato farm, Tasteful Selections is a pioneer in the category of bite-sized potatoes. This innovative company owns and operates the entire potato production process, from seeding to marketing. The company's goal is to increase its production while improving the health of consumers. To achieve its goal, it turned to robotic automation to expand its business.

The company has been selling its potatoes since 2010, and has a slew of products that appeal to the consumer. Its potatoes are pre-washed, so they don't need peeling and cook faster than traditional Russet potatoes. Besides potatoes, Tasteful Selections also offers several microwavable products that can be prepared in minutes. Its SteamPak Minis, mini sweet potatoes, and Take & Shake single serving cups are available for home cooking and snacking. RPE is the exclusive sales and marketing partner for Tasteful Selections.

Challenger Big Potato

The Challenger Big Potato was a robot that competed in Season 1.5 of This is Fighting Robots. It was a two-wheel drive robot armed with a broad front wedge and a vertical spinning disc. This potato is ideal for French fries and chips as it is easy to clean and is easy to peel. Its tuber is also remarkably resistant to splitting and offers uniform fry colours. As a result, its chips are a rich golden colour.

The owner of the original potato, a 6.6-kg giant from New Zealand, may not have realized he was cultivating a world record potato. The owner probably had to dig it up with extreme care to not damage its structure. Little is known about what happened to the potato, such as whether or not it was boiled, mashed, or cooked. A challenger potato may emerge in New Zealand in 2021 and challenge the world record.

Soft Robotics' mGrip soft gripper

The mGrip is a new soft robotic gripper that's designed to pick up items. The mGrip kit comes with everything you need to build a parallel tool that handles a variety of geometries. You'll need a Robot adapter or Soft Robotics Control Unit to complete the set-up, but this kit comes with all the necessary hardware to get started.

Developed by a former Ph.D. student from ETH Zurich, the mGrip soft gripper is composed of special silicones and has no joints or lubricants. This flexible structure provides maximum safety and ensures gentle handling of sensitive objects. It can also be used to manipulate and assemble products, providing safe and effortless handling.

The mGrip is designed to accommodate long or large products. It is pneumatically powered and made with advanced technologies to ease the precision of positioning tolerance. It has a pneumatic air system that allows the operator to tighten or loosen the grip on the potato as needed. In addition, the mGrip can recognize the correct amount of potato bags to fill a box and where to place them.

Methods for analysing thermal images of potatoes

The present study investigated the texture, color, and entropy of freeze-dried potatoes. The instrumentation used was a spectrocolorimeter and a digital camera. The results showed that the texture and color of freeze-dried potatoes differed significantly from the cooked ones. The instrumental features were correlated with each other. The results of this study suggest that image processing can be a helpful tool to evaluate potato quality.

Previous studies have revealed that the sampling site influences the prediction model. The best results were obtained using the CARS-SVR model for potatoes harvested in the umbilicus region. Correlation coefficients were 0.9346 and 0.9415 respectively, indicating good calibration and prediction accuracy. The residual predictive deviation was only 2.69 g/kg. Despite the limitations of this method, it provides a reliable, fast, and non-destructive method to determine starch content in potatoes. It also provides a solid foundation for monitoring the quality of potatoes.

A newer thermal imaging technology, thermal imaging, can help determine the temperature of potatoes. It can help determine the temperature of potato products as well as fluctuations in ambient air. These infrared images require specific training and experience to interpret. The displayed temperatures in an IR image are not always valid, so selecting the right parts of interest is essential. The emissivity and distance of objects are taken into account when processing the images.
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