| 研究実績の概要 |
Role of the micropatterned pad (m-pad) on increasing the wet adhesion in grasping soft-fragile objects was continuously exploited through a theoretical model validated by applications of manipulating food by a robotic hand.
We built a theoretical model to estimate decreasing squeeze force and increasing wet adhesion force concerned for manipulating a soft, wet object by two soft fingers in two cases: normal fingertip pad (n-pad) and the m-pad. Object was in two cases of environment: in-air and in-liquid; whereas the pad was dry. Grasping the object was conducted three steps by the pad: approach, attach to the object and detach from the object. The m-pad has 14400 square cells is with the size of 85×85μm, separated by the channels with 44μm in depth. Our estimation of the grasped force for the pads were conducted, then verified by actual application in griping konjac, tofu, jelly, coffee jelly and quail egg. Both estimated and experimental results reveal that the m-pad can achieve a higher decrement of the squeeze force and deformation on the grasped objects than that of the n-pad. The ability of the wet adhesion in such model was further investigated for different morphologies of the m-pad. In this scenario, we varied the width of the pattern channel in three levels: 7.5 (type-1), 15 (type-2) and 22.5μm (type-3), and then applied to grasping the food objects. Varying w in the m-pad affects grasping ability of robotic fingers. Thus, we can optimize w according to grasped object in different conditions.
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