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A Multi-Objective Optimization Cutting Method for Irregularly Shaped Fish Fillets
Xu Zhang1,2, Yuanshan Zhao1, Xinming Ma1
1School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian 116034, China.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
This study introduces an optimized fish fillet cutting method using laser scanning and mathematical models. The new approach enhances slice shape consistency and material utilization, improving overall processing efficiency.
Area of Science:
- Food Science and Technology
- Industrial Engineering
- Computer Vision
Background:
- Conventional fish fillet cutting struggles with irregular shapes, leading to inconsistent slice weight, shape, and material waste.
- Controlling slice weight, maintaining shape consistency, and minimizing residual material are key challenges in automated fish processing.
Purpose of the Study:
- To develop a novel multi-objective optimization cutting method for irregularly shaped fish fillets.
- To improve slice shape consistency, raw material utilization, and weight accuracy in fish fillet processing.
Main Methods:
- Acquired 3D point-cloud data of fish fillets using line-laser scanning.
- Established a weight-length distribution model for mass distribution analysis.
- Developed a constrained multi-objective cutting model optimized using an improved Marine Predators Algorithm.
Main Results:
- Weight prediction accuracy of the distribution model reached 94.4-96.6%.
- Reduced relative standard deviation of slice cross-sectional area by up to 8.900% at 10g target weight.
- Decreased average residual material weight and maintained mean relative slice weight errors below 8%.
Conclusions:
- The proposed laser scanning and mathematical modeling method significantly improves fish fillet slice shape consistency and raw material utilization.
- The optimized cutting strategy offers an effective approach for intelligent and standardized fish fillet processing.
- This method addresses limitations of conventional cutting, enhancing efficiency and product quality in the seafood industry.
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