T.K. Lien, Norwegian University of Science, Technology, Norway
This chapter gives an overview of the challenges of gripping food objects, the main answers to these challenges and some indications of possibilities offered by new gripping technologies. Conventional pinch gripping technologies are discussed and newly developed methods based on penetrating, suction and freeze methods are described. The basic governing equations for pinching and suction gripping are presented. The hygienic quality of the different methods is discussed. Finally a qualitative evaluation of the suitability of the different methods in food handling is presented.