Optimizing the Speed and Accuracy of an EMG Interface in Practical Applications


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Due to the development of robotic rehabilitation technologies and modern electromyography (EMG) command-proportional control, the issues of muscle activity signal processing remain extremely relevant. In this paper we propose several options for optimizing the processing techniques for EMG signals. Our rather simple approaches improve the efficiency of the EMG interface in various parameters. In particular, the new method of signal averaging involves the calculation of two moving averages: the main “slow” average and an additional “fast” average. If the difference between the mean values exceeds a threshold, the slow mean is equated to the fast one. Another approach includes the use of a nonlinear (power) function for the proportional control of an object. The proposed approaches were tested in tasks on controlling virtual objects by 15 healthy subjects. It was found that the criteria such as the interface response time and the smoothness of movement of an object, as well as the accuracy and speed of control, were optimized. The results can be used in control systems of a wide range of robotic devices, including exoskeletons, prostheses, and wheelchairs.

About the authors

S. A. Lobov

Lobachevsky State University

Author for correspondence.
Email: lobov@neuro.nnov.ru
Russian Federation, Nizhny Novgorod

N. P. Krylova

Lobachevsky State University

Email: lobov@neuro.nnov.ru
Russian Federation, Nizhny Novgorod

A. P. Anisimova

Lobachevsky State University

Email: lobov@neuro.nnov.ru
Russian Federation, Nizhny Novgorod

V. I. Mironov

Lobachevsky State University

Email: lobov@neuro.nnov.ru
Russian Federation, Nizhny Novgorod

V. B. Kazantsev

Lobachevsky State University

Email: lobov@neuro.nnov.ru
Russian Federation, Nizhny Novgorod


Copyright (c) 2019 Pleiades Publishing, Inc.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies