tnkirk

25 years ago I was an intern in the lab that did testing of the moisture, fat, sodium, etc content for a french fry maker in their facility a few miles from the Snake river. I still remember grinding the frozen fries into little noodles to homogenize the sample, using scales to weigh items before dessicating in an oven for moisture content, and using concentrated HCl to digest the fries in flasks as part of measuring fat content. Have the processes for doing those measurements changed much in the last 25 years?

What 3rd party sensors (such as thermal imaging, vibration detection, or hyperspectral imaging) are you working with to bring in additional information to overlay additional on the world? Seems like this could be very useful in industry for things like leak detection and structural inspection.

About 25 years ago a friend of mine almost lost their foot after falling in an auger they were trying to clean on a french fry production line. They required surgery to reattach it and were on crutches for a year. I'm guessing safety procedures have greatly improved since then though.

You mentioned intrinsic safety for explosive environments. Is there already or a plan to make an IECEx labelled version? That would be very interesting but it seems like the processing power requirements are too high for intrinsic safety protection and the other protection methods might add too much weight to be practical?

Thanks for sharing