Design of an Automated Pork Loin Reorientation System
| dc.contributor.author | Woodcock, Ian | |
| dc.contributor.author | Martin, Jan | |
| dc.contributor.author | Phillips, Robert | |
| dc.contributor.author | Simpson, Steven | |
| dc.contributor.examiningcommittee | Labossiere, Paul (Mechanical and Manufacturing Engineering) | en_US |
| dc.contributor.supervisor | Labossiere, Paul (Mechanical and Manufacturing Engineering) | en_US |
| dc.date.accessioned | 2021-05-17T15:49:06Z | |
| dc.date.available | 2021-05-17T15:49:06Z | |
| dc.date.issued | 2019-12-04 | |
| dc.degree.discipline | Mechanical Engineering | en_US |
| dc.degree.level | Bachelor of Science (B.Sc.) | en_US |
| dc.description.abstract | Team 7 was tasked to design an automated pork loin reorientation system for HyLife Foods LP as the final project for the MECH 4860 Capstone course. HyLife’s hog processing plant in Neepawa, MB currently encounters issues on the north loin processing line. Loins are processed every 6 seconds and the existing system does not deliver the loins in the correct orientation; workers are required to manually spin each of the 10kg loins 180 degrees. Manual re-orientation adds 1.8 seconds of non-value-added time per loin and induces repetitive strain to the workers’ bodies which is a potential health risk. The team approached the project in three phases: project definition, concept development, and final design. First, the project was clearly defined by identifying the problem, constraints and limitations, client needs, pertinent metrics, and project scope. Next, the team generated 21 design concepts. The 21 concepts were narrowed down to 4 by weighted decision matrices. Then, a single winning concept was selected both internally as a team and externally with the client. Finally, the agreed-upon concept was further developed into a complete design. For each component of the design, three areas were analyzed: integration with the existing system, structural integrity, and cost. All three phases required their own site visit, critical analysis and communication with the client. This report details the final design, which consists of a support structure, sliding table, safety guards, modified lower conveyor, and two pneumatically actuated paddles that rotate and move the loin on the sliding table. The system is designed with approved iii materials and satisfies the FDA 2017, FS119, and AMI standards for food safe production. After a loin falls onto the table, the first pneumatically actuated paddle rotates the loin 90 degrees, followed by an additional 90 degrees with the second paddle. This action turns the loin 180 degrees and pushes the loin backwards off the table onto the lower conveyor underneath the table. The loin is then delivered to the operators further along the lower conveyor in the desired orientation. The pneumatic paddles are controlled by a programmable logic controller (PLC), the logic for which [...] | en_US |
| dc.description.sponsorship | HyLife Foods | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/35640 | |
| dc.rights | open access | en_US |
| dc.title | Design of an Automated Pork Loin Reorientation System | en_US |
| dc.type | Report | en_US |