Hinge-Bill Orientation Techniques for Automated Oyster Processing

Abstract

The width and thickness dimensions of oysters and an inclined V-shaped trough were studied as means for achieving end orientation. Two series of experiments were conducted on 2,430 oysters sampled from three different locations in the Chesapeake Bay. Both width and thickness were measured every 0.2 inch along the oyster length from the hinge to the bill end. A width to thickness ratio was found to be the best dimensional combination for distinguishing between the hinge and bill ends. Less than 0.50 percent of all oysters failed the ratio test conditions. Statistical analysis on five width to thickness ratio tests with failure rates between 0.25 and 0.49 percent showed there to be no differences in the percent oyster failure over all bars and across all tests. Results indicate that comparable oyster orienting efficiencies can be attained by width to thickness ratios with orienting points located 0.4 to 1.0 inches in from the oyster ends. Negative results occurred when an inclined V-shaped trough was used for orienting oysters. There were significant differences in the proportion of hinge and bill leading oysters exiting the trough for each trough loading position over all bars and oyster axes. The tendency for the oyster axes to behave differently explained some of the differences in the trough's orienting efficiency. However, there were no significant relationships between orienting efficiency and oyster axes.