WO2003032291A2 - Procede et dispositif d'analyse industrielle automatisee et/ou de classement de produits alimentaires et produits alimentaires - Google Patents

Procede et dispositif d'analyse industrielle automatisee et/ou de classement de produits alimentaires et produits alimentaires Download PDF

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Publication number
WO2003032291A2
WO2003032291A2 PCT/EP2002/011260 EP0211260W WO03032291A2 WO 2003032291 A2 WO2003032291 A2 WO 2003032291A2 EP 0211260 W EP0211260 W EP 0211260W WO 03032291 A2 WO03032291 A2 WO 03032291A2
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WO
WIPO (PCT)
Prior art keywords
food
measuring
foodstuffs
meat
foods
Prior art date
Application number
PCT/EP2002/011260
Other languages
German (de)
English (en)
Other versions
WO2003032291A3 (fr
Inventor
Hermann Hohenester
Günter KRÜGER
Original Assignee
Hermann Hohenester
Krueger Guenter
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE10149492A external-priority patent/DE10149492A1/de
Application filed by Hermann Hohenester, Krueger Guenter filed Critical Hermann Hohenester
Priority to AU2002333898A priority Critical patent/AU2002333898A1/en
Publication of WO2003032291A2 publication Critical patent/WO2003032291A2/fr
Publication of WO2003032291A3 publication Critical patent/WO2003032291A3/fr

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N1/00—Sampling; Preparing specimens for investigation
    • G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
    • G01N1/286—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q involving mechanical work, e.g. chopping, disintegrating, compacting, homogenising
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N1/00—Sampling; Preparing specimens for investigation
    • G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
    • G01N1/42—Low-temperature sample treatment, e.g. cryofixation
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
    • G01N15/04—Investigating sedimentation of particle suspensions
    • G01N15/042—Investigating sedimentation of particle suspensions by centrifuging and investigating centrifugates
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
    • G01N15/10—Investigating individual particles
    • G01N15/14—Optical investigation techniques, e.g. flow cytometry
    • G01N15/1468—Optical investigation techniques, e.g. flow cytometry with spatial resolution of the texture or inner structure of the particle
    • G01N15/147—Optical investigation techniques, e.g. flow cytometry with spatial resolution of the texture or inner structure of the particle the analysis being performed on a sample stream
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
    • G01N15/10—Investigating individual particles
    • G01N15/14—Optical investigation techniques, e.g. flow cytometry
    • G01N15/149—Optical investigation techniques, e.g. flow cytometry specially adapted for sorting particles, e.g. by their size or optical properties
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
    • G01N15/10—Investigating individual particles
    • G01N15/14—Optical investigation techniques, e.g. flow cytometry
    • G01N15/1468—Optical investigation techniques, e.g. flow cytometry with spatial resolution of the texture or inner structure of the particle
    • G01N2015/1472—Optical investigation techniques, e.g. flow cytometry with spatial resolution of the texture or inner structure of the particle with colour

Definitions

  • the invention relates to a method and a device for automated, industrial examination and / or classification of foods. Likewise, the invention relates to foodstuffs or food fractions produced or obtained accordingly.
  • the conventional methods also have the disadvantage that examinations of the products are carried out only in the form of random samples, usually as samples from mixing plants, shortly before the end or at the end of the manufacturing process. Prevention in the sense of preventive consumer protection is therefore not possible in order to prevent the addition of unsuitable raw materials or due to contamination, pus, contamination or other undesirable or even dangerous components or Reduce risks caused by additives by detecting and sorting out the corresponding product pieces.
  • WO 97/26533 discloses determining the ratio of lean to fat portions in pieces of meat by means of microwave spectrometry.
  • US Pat. No. 5,428,657 describes using Rayleigh and Compton scattering of X-rays to detect undesirable pieces of material in, for example, bone-free pork by type and location.
  • WO 00/21376 it is known from WO 00/21376 to cut pieces of meat into cubes, to record them with optical recording devices and then to separate them.
  • the term “food” means foodstuffs or nutrients and foodstuffs and / or their constituents, such as, for example, connective tissue and / or mixtures containing connective tissue, and mixtures thereof.
  • the term “food” is furthermore to be understood as a single food or a plurality of foods, which in the latter case are processed together.
  • the term food not only includes food, but also animal feed. According to the invention, gases and / or liquids which are foreign to foodstuffs are withdrawn during the feeding and / or in the measuring section itself, so that they cannot influence the measuring process.
  • gases and / or liquids mentioned could otherwise lead to measurement falsifications and thus to inaccurate results or classifications.
  • meat of various preparation and comminution stages can be considered as foodstuffs.
  • foodstuffs include, for example, cereal grains, rice, coffee, vegetable fruits (e.g. peas) or a mixture of, for example, bread, dough, yogurt or similar mixtures of different foods.
  • the foods preferably fill the measuring section, which is preferably designed as a measuring chamber, essentially completely, so that there is no space for the gases and / or liquids that are foreign to the food.
  • the foodstuffs are preferably compressed (this can also be done by suction), with gas in particular being pressed outward from their interspaces in order to then preferably suck it off.
  • the food also adheres better with such compression, so that a subsequent comminution process is facilitated.
  • the compression or the pushing together of the food naturally depends on its consistency.
  • these substances can also be removed — for example sucked off or pumped out — in such a way that a vacuum to vacuum is present in the measuring section.
  • the gaseous inclusions, any non-food liquids, etc. are at least partially removed from the material to be measured before entering the measuring chamber. It makes sense here to remove these gases and / or liquids during the conveyance, that is to say on the conveying path, and to transport the foodstuffs into the measuring unit in this state.
  • Both the conveying device which compresses the food and thus displaces the gas or the liquids, and also the vacuum apparatuses mentioned, represent the means for at least partially removing gases and / or liquids which are foreign to foodstuffs according to the invention.
  • the measurements and analyzes can advantageously be based on all hitherto used, but also on new so-called in-line analysis methods.
  • Examples of usable measurement and analysis methods are devices that use microwaves, X-rays, infrared light (for so-called fast near-infrared spectrometry (NIRS) and / or infrared spectrometry), ultrasound, magnetic resonance, electron Magnetic resonance or other suitable technology based.
  • Electromagnetic waves are particularly suitable, and their reflection, transmission or transflexion can be measured.
  • Inductive, conductive and capacitive measuring methods can also be used with advantage.
  • other suitable physical, chemical and / or biochemical measurement and analysis methods can be used, which are used in the method according to the invention for analysis and for in-line scanning and thus in particular for control purposes. tion and segregation of unwanted product parts can be used.
  • the measuring unit or the in-line scanner works according to a continuously or discontinuously operating measurement and analysis technique with which the properties and / or the composition of the product stream or individual or several product fractions can be recorded, analyzed and evaluated.
  • the foodstuffs are preferably irradiated with light from the visible spectrum and / or the ultraviolet wavelength range (UV) - optionally also alone or additionally with infrared light (IR) - and the reflection spectrum is measured by means of at least one color sensor.
  • UV ultraviolet wavelength range
  • IR infrared light
  • the reflection spectrum is measured by means of at least one color sensor.
  • several color sensors with sensitivities in different wavelength ranges are preferably used, which are advantageously arranged in a measuring housing.
  • White light is preferably radiated onto the foodstuffs.
  • Photodectors are advantageously used as color sensors, which are preceded by filters with transmission sensitivities, for example in the red, green or blue spectral range.
  • the passband of the color filter can vary. In an advantageous variant, the passbands are in the blue, green or red wavelength range and span a range of 20-100 nm, for example.
  • the measuring range is advantageously between 190 nm and 2400 nm and in a preferred embodiment between 400 nm and 700 nm. Wavelengths smaller than 400 nm are also possible (UV or near UV range).
  • Such a sensor arrangement which makes use of the reflection spectra evaluated with the aid of the color filter characteristic, can be used, for example, to precisely recognize types or tissue compositions of pieces of meat.
  • the recorded entire spectrum can be correlated with the individual sensor characteristics in order to obtain a partial spectrum from the entire spectrum for each of the color sensors.
  • the individual sensor characteristics On the basis of these partial spectra or individual curve profiles, more precise statements can be made about the differentiability of the individual food components. If three color sensors are used, three individual spectral ranges can be used to determine the components.
  • each sensor integrally senses the signal intensity in its respective spectral range, i.e. the area under the trace of each color sensor.
  • the differentiation of the different food components is best if the components have their own spectral characteristics in each measured spectral range.
  • the differentiability in a single spectral range can also be sufficient for a reliable determination.
  • the foodstuffs to be examined are preferably pressed directly against a glass surface made of quartz or another material, behind which the light source and the color sensors are arranged. In this way, undesirable or disruptive influences of light refraction on ambient gases or liquids, absorption or the like can be avoided. turn off.
  • the spatial resolution in the measurements is expediently chosen to be large, e.g. also to record small accumulations of risk material. It is advisable to adapt the speed of the flow of food through the measuring section to the measuring conditions accordingly. If the foodstuffs have to remain in the measuring section for a certain time, for example a few seconds, they can also be conveyed quasi-continuously, i.e. with a short break.
  • the measurements of the reflection spectra are advantageously combined with ultrasound measurements or conductive or inductive measurements in order to be able to compensate for any inaccuracies in the respective other measurement method or to expand the measurement options.
  • Conductive or resistance measurements or inductive measurements can advantageously be used to infer moisture distributions, moisture concentrations, etc., in particular water, in the food.
  • the measuring unit can be designed in such a way that it can be moved back and forth above or below the material to be measured, for example in the form of a portal, in order in this way to scan or measure the foodstuffs which are then expediently stationary or also moving. Alternatively, the measuring unit is stationary and the food is conveyed continuously or discontinuously.
  • the measurements are not carried out on the complete product stream, but only on a part branched off from this main stream.
  • These so-called bypass measurements are used less for sorting individual food components, but rather for an approximate and preferably continuous determination of percentages in the food batches, for example fat and lean meat in the batches.
  • the at least one conveying device preferably takes over both the transport of this expediently relatively small portion of food to the measuring section and the conveyance of the main flow.
  • a screw conveyor which leads the main product stream past the branch, can push some of the food into this side arm up to the measuring section.
  • one or more valves can be arranged in front of the measuring section.
  • the conveying device can convey the foodstuffs into a mixing section, for example a mixing chamber, from which the partial product stream to be measured is branched off, for example by means of a suction piston, into a separate measuring section.
  • the suction piston is part of the conveying device, and the measuring section can also be arranged in the region of the piston.
  • the measured part of the food can be returned to the main part of the food in the same or a different way.
  • the measuring unit can also be arranged directly on a housing of a mixing system, a bypass chamber or a comminution device, for example a cutter, in order to radiate light onto the foodstuffs therein and to measure their reflection spectra.
  • the housing or container wall of the mixing plant or the comminution device preferably has a glass window made of quartz or another suitable material through which the incident and preferably also the reflected light rays pass.
  • the glass window can also be arranged in the bottom of the container.
  • the container can be rotatable. Alternatively or additionally, the mixing or cutting tools rotate in the container.
  • the measured values - if appropriate after suitable signal or data processing, in particular analog-to-digital conversion - are preferably obtained from a computer using suitable algorithms with reference values compared, which were previously stored in an electronic memory.
  • measured values which were measured in measurements of individual meat or food components by means of UV, visible and / or IR light, are compared with target values which determine the transmission, reflection and / or transflexion of a meat fraction with a predetermined proportion of a certain histological component (e.g. nerve tissue).
  • the computer can then give an actuator the command based on the detected deviations, for example to eject contaminated material after the measuring section via an ejection opening.
  • the means for removing the non-food gases and / or liquids are also used to separate out undesirable additives or components of the food.
  • pus-shaped inclusions can be broken up and extracted by compressing meat.
  • the at least one conveying device which preferably conveys the food continuously, is expediently adapted to the special requirements.
  • a screw conveyor can be used for this.
  • a vacuum conveyor is used.
  • a pump device which is designed, for example, as a vane cell delivery device. This can be used individually or in combination with at least one other suitable conveyor, for example a vacuum conveyor.
  • Any other suitable conveying device for transporting the product in the direction of the measuring section can also be used, for example a vibrating device or a conveyor belt.
  • the product parts, in particular meat, emerging from a conveying device are guided in such a defined manner that they are cut into large slices on the end face continuously or quasi-continuously, exactly and largely without damaging the material, at low pressure loads.
  • the product parts can preferably be conveyed through a rectangular or gate-shaped opening of a final shaping disc of a meat grinder, an extruder or a pump and are cut transversely into slices before or after the opening.
  • the panes are preferably deposited flat as far as possible in one layer. The slices can then be measured further, for example by measuring their reflection spectrum.
  • the cutting tool of the disc cutter particularly preferably moves in a horizontal plane, with the food being fed in from above.
  • the slice thickness is preferably predefined by a horizontally extending limit arranged downstream of the slitter cutter at a defined vertical distance, against which the batch of material or the strand of material comes to rest. The distance between the cutting tool and said boundary surface defines the disk thickness and at the same time prevents the pressing material strand or product stream from falling apart without guidance.
  • the cutting process can be carried out precisely even with a very wide product flow and, moreover, largely avoided that the product strand twists during cutting or parts of the product mixture are shifted or swirled.
  • the disc cutter according to the invention can have single-edged or double-edged knives or saw blades. It can also be a single-edged or double-sided oscillating knife or
  • a cutting edge on both sides has the partly that a quasi-continuous cutting of the product stream is possible.
  • Further advantageous configurations include a cutting wire, a rotating band knife or band saw knife, a liquid jet cutting unit, a CO 2 jet cutting unit, an ultrasonic cutting unit and / or a laser beam cutting unit.
  • panes can be produced continuously or quasi-continuously with the aforementioned method than with previous technology, in particular with a thickness in the range from 2 mm to 100 mm. Gradations of the slice thicknesses in the range of about 0.5 mm are possible.
  • One or more sorts are preferably carried out in different parallel and / or successive production steps.
  • the method according to the invention and the device according to the invention can in each case be used, if appropriate with suitable modifications according to the respective size and / or consistency and / or composition of the foodstuffs of the individual production stages.
  • one or more predetermined physical, chemical and / or biochemical variables are preferably measured, analyzed and advantageously sorted out or assigned in different production levels in order to obtain the desired end fractions.
  • a flow-freezer i.e. isolated
  • a vertical channel, a channel, a conveyor belt or one are fed to other conveying devices which pass through the pieces of meat one after the other or are conveyed by them.
  • a sorting device for example a blow-out nozzle - via a control unit if the value is exceeded or not reached of a threshold value to remove the corresponding pieces of meat from the guiding device, for example to blow them out.
  • the meat is cut into cubes, these can be optically sighted on a belt or in free fall or flight in channels or tubes and sorted into a lean and / or fat fraction and a remaining mixed fraction according to predetermined parameters.
  • the mixed fraction can then be further separated into a fraction with almost exclusively lean meat particles and a second fraction with almost exclusively fat particles as well as separately separated hard connective tissue particles and / or risk material particles.
  • the optical measurements mentioned can be carried out after gas or liquid withdrawal or without such a previous step.
  • the mixing fractions just mentioned can advantageously be further separated into largely pure lean meat pellets and fat pellets as well as possibly smaller connective tissue particles in an additional sieve press process step.
  • larger pieces of connective tissue are advantageously removed before the subsequent sorting step and the remaining pieces of meat are optically or gravimetrically, i.e. by gravity screening, sorted into a first fraction with almost exclusively lean meat pellets and a second fraction with almost exclusively fat pellets, and possibly into a third fraction with risk material.
  • an in-line scanning according to the invention gas and / or liquid withdrawal before measurement
  • a known manner for example according to WO 00/21366 for the purpose of setting the recipes can advantageously be followed by one or more sorting devices ,
  • the fatty tissue and / or connective tissue particles sorted out in the previous process steps can be broken down into a fraction consisting essentially of proteins (with possible fat portions) and a fraction consisting essentially of fat (with possible protein portions) are separated.
  • the proteins are contained, for example, in the connective tissue or in muscle cells and / or are cell proteins.
  • a predominantly protein phase, a predominantly fat phase and optionally a third aqueous phase can be obtained, for example, by processing or disintegrating in aqueous, fatty, fat-soluble and / or fat-dissolving volatile media.
  • the proteins contained therein can advantageously be obtained from the aqueous phase by means of precipitation.
  • fat-soluble volatile media such as supercritical carbon dioxide or propane, possibly under pressure
  • fat or unwanted substances similar to fat e.g. cholesterol, triglycerides
  • Protein fractions remain, which moreover advantageously do not need to be frozen due to the low temperatures generated by the carbon dioxide, if used.
  • the fat dispersed therein and the protein fraction can be centrifuged or decanted. If the pieces of meat essentially contain fat, the use of oil as a dispersing agent, for example, is also an option in order to achieve better separation at low temperatures.
  • a creamy, fat dispersion (corresponding to a very fine comminution of the fat) is created in the oil, which can then also be centrifuged or decanted.
  • the above-described aspects of the invention and the associated special embodiments can be combined to form a number of successive process stages, so that, for example, the slice-like products mentioned after being cut in a cube cutter or the particles already cut in the meat grinder are optically viewed and hereinafter mixed fraction learn a further sorting from this sorting.
  • This can be done by means of a screen press device and subsequent optical or gravity sorting, as well as a subsequent fat separation in a volatile solvent.
  • Figure 1 is a schematic representation of a first embodiment according to the invention
  • Figure 2 is a schematic representation of a second embodiment with a disk cutter, which is preceded by a measuring section;
  • Figure 3 is a schematic representation of a third embodiment with an alternative disk cutter and also upstream measuring section;
  • Figure 4 is a schematic representation of a fourth embodiment with a measuring section downstream of the disk cutter
  • FIG. 5 shows a schematic representation of a fifth embodiment with a measuring section in which acoustic and optical measurements are carried out
  • Figure 6 is a schematic representation of a mixing plant with a parallel measuring chamber for bypass measurements.
  • a device according to the invention is shown schematically in FIG.
  • a filling funnel 1 foodstuffs N (indicated by the arrow along the transport path of the foodstuffs) are fed into a conveyor device 2a, which in the present case is designed as a screw conveyor 2a.
  • the screw conveyor 2a is connected via a ventilation line 3 to a vacuum pump 4, which degasses the transport space of the screw conveyor 2a.
  • the foodstuffs N are thus conveyed with a negative pressure into a measuring section 7a, which in the present case is designed as a measuring chamber 7a.
  • the foodstuffs N are measured in the measuring chamber 7a, for example, by means of a combined optical and conductive measuring method. Other measuring methods - e.g.
  • the food N can be compressed and compressed with the appropriate consistency by means of the conveyor 2a so that gaseous and / or liquid inclusions foreign to the food can be conveyed to the outside and pumped out by the vacuum pump 4.
  • both the conveying device 2a and the vacuum pump 4 represent the means for at least partially removing gases and / or liquids that are foreign to foodstuffs according to the invention.
  • FIG. 2 which likewise has a filling funnel 1, a conveying device 2a and a vacuum pump 4, the food N falls at the end of the conveying path into a shaft 6, in which a measuring section 7b with a measuring unit 10 is provided.
  • FIG. 2 which likewise has a filling funnel 1, a conveying device 2a and a vacuum pump 4
  • the measuring unit 10 is designed as a risk material scanner and comprises an ultrasound transmitter 8 and an ultrasound receiver 9, which detects the ultrasound waves reflected or scattered by the foods N.
  • a plurality of ultrasound transmitters 8 and a plurality of ultrasound receivers 9 can also be provided, the assignment and arrangement of which can also differ from the arrangement shown only schematically in FIG.
  • the measurement signals - possibly after signal amplification (not shown) - are passed on from the receiver 9 to a computer 11, in which the signals from the receiver 9 are analyzed and compared with reference values which were previously stored in the computer 11. These reference values preferably represent different risk materials and / or the foods to be measured.
  • the computer 11 issues a control command to a sorting or separating unit 12a - for example a blow-out device - which then separates the risk material from the product stream (indicated by arrow 13).
  • the food is N pieces of meat, e.g. Pieces of meat with egg inclusions or other undesirable constituents are ejected by the separating unit 12a in accordance with their histological nature, their particle size or other criteria.
  • a conveyor 2b or 2c is arranged (indicated as an impeller), each of which ensures a continuous or quasi-continuous product flow. If that If the material to be measured has to remain in the measuring section for a certain time, the conveyance is interrupted for this short period (quasi-continuous conveyance).
  • the main product flow of the foods N is conveyed by means of the conveying device 2c to a downstream shaping device 15, which in the embodiment shown schematically forms the food strand through a rectangular, gate-shaped opening 16 into a strand with a width of, for example, 5-50 mm.
  • a downstream shaping device 15 Downstream of the opening 16 is a disk cutter 17a with a horizontally arranged cutting knife 18a which rotates about a vertical axis 19 (see arrow).
  • the disk cutter 17 ⁇ cuts the product stream into slices or strips.
  • the embodiment according to FIG. 3 largely corresponds to that of FIG. 2.
  • One difference is that not only the interior of the screw conveyor 2, but also the shaft section is vacuumed shortly before the measuring section 7b. This is indicated by the line 3b, which also goes from the vacuum pump 4. It is also possible that a second vacuum pump is used for this. It is also possible that only the shaft section 6 and / or the measuring section 7b are sucked directly, i.e. in this case not the transport space of the screw conveyor 2.
  • the disk cutter 17b Another difference can be found in the design of the disk cutter 17b.
  • this has a horizontally oscillating cutting knife 18b with a cutting edge on both sides (see double arrow).
  • a boundary surface 20 is provided below the cutting knife 18b, against which the material to be cut comes to rest before cutting. Following the cutting process, the Material block or the disc Ns in the direction of arrow 22 transported away from a conveyor belt 21.
  • FIG. 4 shows an embodiment in which the measurements follow a comminution process - here again a disk cutting process - after gases and / or liquids that are foreign to foodstuffs have been removed or drawn off beforehand.
  • no measuring unit is arranged between the screw conveyor 2a or the shaft 6 and the disk cutter 17b (although there may also be one).
  • the slices Ns falling on the conveyor belt 21 are conveyed by the latter to a measuring section 7c in which they are measured with regard to physical, biological and / or chemical properties. Downstream of the measuring section 7c is a separating unit 12b, which - as in FIGS. 2 and 3 - receives a control command from the computer 11 when disks Ns for separating are recognized (see arrow 13).
  • FIG. 5 shows a special measuring method in which ultrasound measurements are combined with optical reflection measurements.
  • the transport path of a screw conveyor 2a is again sucked in before the foodstuffs N are transported into a measuring section 7d, which is divided into two successive subsections 7d ', 7d " Section.
  • each ultrasound receiver 9a being assigned to each transmitter 8a.
  • the ultrasonic waves emitted by the transmitters 8a are scattered or reflected on the food and received by the receivers 9a (see dashed arrows).
  • the measurement signals allow conclusions to be drawn about the composition of the food, local quality differences, risk materials, etc.
  • Arranged in the downstream subsection 7d is a light source 8b which, for example, emits white light onto the food N.
  • the light reflected from the food N (see dashed arrows) reaches three color sensors 9b, the respective spectral sensitivity of which is in blue, green or red Wavelength range.
  • the foodstuffs N are subsequently transported to the measuring unit 10 by an expulsion unit or conveying device for further processing.
  • the measurement signals of the two measurement subunits are in turn evaluated by a computer (not shown here) in order to control any setting processes for comminuting and / or separating and / or sorting food components.
  • FIG. 6 schematically shows a mixing system 30 which is fed via a feed line 33, which in turn is fed with foodstuffs Ni and N 2 from feed lines 31 and 32, respectively.
  • the conveyors for requesting food Ni and N 2 are not shown in detail.
  • the foodstuffs Ni, N 2 are mixed with a stirrer 34 (or a paddle, a spiral or the like), the stirrer 34 being shown only schematically.
  • a secondary line 35 branches off from the mixing chamber to a measuring chamber 7e, food N being transported or sucked from the mixing chamber to this measuring chamber 7e by means of a suction piston 2e (direction of movement indicated by a double arrow) and measured there.
  • the measuring chamber 7e can be suctioned. Gases and / or liquids that are foreign to food can also be removed in the mixing system 30 or in the feed lines 31, 32 or 33 or beforehand.
  • the measuring unit, the computer and the setting units are not shown separately in FIG. 6.
  • the foodstuffs are fed back to the main product stream (see arrow 38), which can be regulated with an optional control valve 37.
  • Lines leading to a separate measuring chamber for carrying out bypass measurements can also branch off from a conveyor line for a main product stream.
  • the housing of the mixing chamber can have a glass window, through which light is in particular irradiated and the reflected light beams are measured in order to record the reflection spectra mentioned.

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  • Chemical & Material Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Analytical Chemistry (AREA)
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  • Investigating Or Analysing Materials By Optical Means (AREA)

Abstract

L'invention concerne un procédé et un dispositif d'analyse industrielle automatisée et/ou de classement de produits alimentaires, par exemple, de viande et autres denrées. Selon l'invention, les produits alimentaires sont transportés par au moins un dispositif de transport jusqu'à une section de mesure où, après élimination au moins partielle de gaz et/ou liquides étrangers au produit alimentaire, les propriétés physiques, biologiques et/ou chimiques les produits alimentaires sont mesurées. Cela permet de détecter rapidement et de façon très précise, par exemple, les contaminations, ce qui permet de mettre au rebut les aliments concernés. Cela permet également d'effectuer un tri précis des produits alimentaires en fonction de leurs constituants.
PCT/EP2002/011260 2001-10-08 2002-10-08 Procede et dispositif d'analyse industrielle automatisee et/ou de classement de produits alimentaires et produits alimentaires WO2003032291A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002333898A AU2002333898A1 (en) 2001-10-08 2002-10-08 Method and device for performing automated, industrial analysis and/or classification of foodstuffs, and foodstuffs

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DE10149492A DE10149492A1 (de) 2001-10-08 2001-10-08 Verfahren und Vorrichtungen zur automatisierten Untersuchung und Trennung von Stoffgemischen, Fleisch und Lebensmitteln
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EP0375157A2 (fr) * 1988-11-28 1990-06-27 Intertest Ltd. Système d'examen à rayons X "on-line"
US5918977A (en) * 1995-02-10 1999-07-06 Wolfking Danmark A/S Method and plant for mixing and analyzing unhomogeneous flowable foodstuff, fodder or pharmaceutical material
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