WO2006108690A2

WO2006108690A2 - Method and system for quality measurement in food products

Info

Publication number: WO2006108690A2
Application number: PCT/EP2006/003521
Authority: WO
Inventors: Hendrikus Antonius Jacobus Kuenen
Original assignee: Cfs Bakel B.V.
Priority date: 2005-04-15
Filing date: 2006-04-18
Publication date: 2006-10-19
Also published as: WO2006108690A3

Abstract

Quality measurement system and method for determining a quality characteristic of a food product. A magnetic resonance imaging device is used for obtaining magnetic resonance imaging data from the food product. A data processor analyzes the magnetic resonance imaging data and determines the quality characteristic. The MRI apparatus of the quality measurement system is positioned upstream or downstream of a food processing device, and the quality measurement system is connected to the food processing device for controlling its operational parameters based on the quality characteristic.

Description

Method and system for quality measurement in food products

Field of the invention

The present invention relates to a method and system for quality measurement in food products, such as processed meat and the like. More in particular, the present invention relates to a method for determining at least one quality characteristic of a food product. In further aspects, the present invention relates to a quality measurement system and a food processing arrangement using such a quality rriGasurerrient system. Furthermore the present invention discloses a method to obtain food portions whose weight lies within narrow tolerances of the desired weight and to determine whether undesired objects are within a food portion.

Prior art

In food processing certain quality characteristics are of importance, as quality standards have to be met. In present day food processing facilities, especially were large volumes of food products are processed, food products are inspected by performing random checks. Once it is established that too high a number of food products in the random check fail to meet the required quality standards, a complete batch of the food products is discarded. The random checks are usually performed by hand, which requires a lot of human labor to execute.

In known heating devices for preparing food products such as meat, the temperature of the heating device is usually set a too high a level (e.g. 85°C when the quality standard requires a minimum heating of food products to 75°C) to ensure that the minimum temperature is reached in each food product being processed. This results in excess weight loss of the food product, and may also deteriorate other characteristics of the food product, such as taste.

Another aspect in food processing is to avoid that undesired objects are in the food, that the food comprises a undesired quality, like too much fat, blood-spots or the like, and/or that the food is homogeneously mixed. This is nowadays inspected or measured for example by means of x-ray. Yet another aspect of food processing is the to produce food-portions with a weight that are very close to the desired weight. This is, for example, achieved with x-ray, as taught by DE 103 42 499.

Summary of the invention

The present invention seeks to provide a method and system for food processing in which the quality standard checks are performed more efficiently.

According to the present invention, a method according to the preamble defined above is provided, in which the method comprises obtaining magnetic resonance imaging (MRI) data from the food product, and analyzing the magnetic resonance imaging data for determining the at least one quality characteristic. The present method may be advantageously used for improvement of food processing safety and efficiency. Also, quality control may be automated using the present invention, resulting in a lower requirement of human labor. MRI-technology does not contaminate the product and is not harmful for the operators of the respective machine.

In a particular embodiment, the magnetic resonance imaging data is analyzed for providing a temperature distribution over a volume of the food product, and in which the at least one quality characteristic is a minimum temperature in the temperature distribution. The volume of the food product may be a uniform mass, e.g. meat, or a non-uniform mass, such as meat with bones (as may be the case in poultry products). Even in case of a non uniform mass, the entire temperature distribution may be mapped, and e.g. the temperature inside bone (or bone narrow) can be determined. This may be advantageously used to be able to operate an oven or heating arrangement at a lower temperature, higher throughput speed or other changed operational parameter, thus reducing loss of food weight, and providing a lower chance of food deterioration due to a too high temperature.

Also, the magnetic resonance imaging (MRI)-data may be analyzed for obtaining a detection of undesired substance in the food product, such as bones, fishbones, tendons, veins, arteries, blood-spots artificial goods etc. Furthermore, the magnetic resonance imaging data may be analyzed for obtaining a detection of a quality indicator of the food product, such as meat/fat ratio, water content, mixture etc.

The MRI-data of the food product is obtained before and/or after processing of the food product and/or while or after packaging the product. Processing according to the present invention is for example cooking, frying, mixing, mincing, slicing, battering, portioning cooling, flavoring of the food-product. In a further embodiment, which further comprises controlling the operational parameters of the processing of the food product based on the at least one quality characteristic. E.g. temperature and speed may be controlled in an industrial oven or a freezer. Furthermore the data can be used for classification as well as to sort the food-products. Additionally, the data can be used to control a slicer or to portion food products such that they have a weight that is as close as possible to a desired weight and/or to arrange a portion into a certain configuration, e.g. a stack, shingles etc..

Advantageously, the MRI-data is obtained for cross sectional views (slices) of food products during transport, e.g. on a transport device, such as a conveyor, a transport belt, etc. or during processing. Data from the slice scans can be processed to provide data on the entire volume of a food product. The MRI-data can be obtained prior during and/or after the processing.

In an even further embodiment, a food product is discarded if the at least one quality characteristic is below a predetermined threshold value. This allows to eliminate costly human labor for checking products and discarding products which do not meet set quality standards.

In general, the present invention is based on the idea that is possible to use magnetic resonance imaging (MRI) for determining at least one quality characteristic of a food product in a food processing arrangement. MRI data can be obtained at sufficient (spatial) accuracy for each kind of food product.

In a further aspect, the present invention relates to a quality measurement system for determining at least one quality characteristic of a food product, comprising a magnetic resonance imaging device for obtaining magnetic resonance imaging data from the food product, and a data processor for analyzing the magnetic resonance imaging data and for determining the at least one quality characteristic. The data processor may be further arranged for providing a temperature distribution over a volume of the food product, and for determining a minimum temperature in the temperature distribution as the at least one quality characteristic. Also, the data processor may be arranged for analyzing the magnetic resonance imaging data for obtaining a detection of undesired substance in the food product. The data processor is arranged for analyzing the magnetic resonance imaging daia for obtaining a detection of a quality indicator of the food product, such as meat/fat ratio, water content, etc.

The present invention is advantageously applied in a food processing arrangement comprising a food processing device and a quality measurement system according to the present invention. The magnetic resonance imaging device of the quality measurement system is positioned upstream or downstream of the food processing device, and the quality measurement system is connected to the food processing device for controlling its operational parameters based on the at least one quality characteristic. The food processing arrangement may further comprising a transport device, and the magnetic resonance imaging device may be located on a fixed position with respect to the transport device. Also, the food processing arrangement may further comprise a food product handling apparatus connected to the data processor, which is arranged for discarding a food product if the at least one quality characteristic is below a predetermined threshold value.

Another aspect of the present invention is a method for producing food portions using a cutting device, in particular a slicer, which food portions consist of at least one food slice and are cut from a block of food by the cutting device, wherein the block of food, prior to the cutting of the respective food portion, it is analyzed with magnetic resonance imaging (MRI) and the data thus determined is used to control the cutting device and/or a device arranged downstream of the latter.

For a person skilled in the art, it was extremely surprising, and could not have been expected, that the method according to the invention allows food portions to be obtained whose weight lies within very narrow tolerances of the desired weight. In the method according to the invention, data concerning the local volume of the block of food as a function of the longitudinal axis of the latter are obtained. With the inventive method, data concerning the local structure of the block of food are additionally obtained. From this, it is possible to determine a specific local density. Based on the knowledge of the local volume and of the local density, it is possible to draw conclusions concerning the local weight, i.e. the weight of each food slice, without the block of food being weighed. Exact knowledge of the local weight means it is possible to obtain food portions whose weight lies within very narrow tolerances of the desired weight. The "give away" is thus considerably reduced. Weighing the block of food can be completely dispensed with, resulting in savings in terms of time, handling costs and equipment. The method according to the invention is easy and inexpensive to perform. The data determined by means of MRI can also be used to classify the food slices that have been cut off. In addition, the data can be used to produce very specific configurations of the food slices, for example shingled portions. With the method according to the invention, it is possible to ensure that products containing foreign bodies such as clips, bone pieces or the like are not cut up or used further as accepted product. It is thus possible to rule out the possibility, for example, of the slicer being damaged and/or of products that contain foreign bodies reaching the consumer.

According to the invention, the blocks of food is analyzed with MRI. Analyzed with MRI within the meaning of the invention means that the block of food is subjected to a process in which data concerning its outer volume and also its inner structure are obtained by subjecting the block magnetic resonance imaging. The data concerning the block of food are determined and stored. The data can be aquired prior or during the cutting of the food-block.

These data are for example volume data, i.e. data concerning the outer contour of the block of food.

Data are also preferably determined which define the position, size and/or type of foreign bodies in the block of food. Data concerning the product structure are also preferably determined. Product structure within the meaning of the invention refers to data concerning the inner structure of the product, for example hollow spaces, fat content, meat content, fat area and/or unwanted area such as blood spots.

These data are preferably determined as a function of the product length and are stored in such a way that all the data are available as local specific data. This embodiment of the present invention has the advantage that it is not necessary to work with values that have been determined over the whole of the block of food. The profile of the respective values as a function of the longitudinal axis of the block of food is determined in the method according to the invention and, if necessary, stored. These data can also be used later for quality checks, because it is also possible in retrospect to check which product section has been cut into which portion.

The data, in particular the data concerning volume and the structure data, are also preferably used to determine the weight distribution. These weight data are likewise determined as a function of the product length and stored. The determination of the weight distribution, i.e. the determination of the weight as a function of the longitudinal axis of the product, preferably takes place by means of the specific local density being multiplied by the specific local volume. Both sets of data are preferably determined by MRI.

The data determined during MRI can be used in a wide variety of ways. The specific volume data and/or the specific weight data are preferably used to produce food portions of precise weight which consist of at least one food slice and which are cut off from the block of food. The specific volume data and/or specific weight data are particularly preferably used to calculate the product length (L) to be cut off per portion, and these data are forwarded to the cutting machine. On the basis of a certain number of slices per portion and/or a minimum thickness per slice, it is possible to calculate the target thickness of a slice or the target number of slices.

A checkweigher is preferably arranged downstream of the cutting machine and checks the weight of the portion that has been produced. In the method according to the invention, a subsequent weighing of the portion is not any longer needed per se. However, with the data from the checkweigher, it is possible in particular to improve the evaluation of the data determined by MRI, i.e. the MRI and/or the evaluation of the data can be calibrated using the data from the checkweigher.

The data that are determined, in particular the structure data and/or the foreign-body data, are preferably also used for product classification. Classification can result in products, in the present case food slices, being completely rejected or being divided into groups of differing qualities. Rejection of a product is indicated particularly in cases where, for example, it contains foreign bodies or blood spots. A further reason for rejection can be when a slice has too many hollow spaces, as occur for example in cheese. Division into products of different qualities is useful, for example, for different fat contents of the respective slices of food, where slices with a low fat content are assigned to a higher quality class than products with a higher fat content. The classification/rejection can take place directly after the cutting operation on a suitable device.

Moreover, the data, in particular the volume data, i.e. data concerning the external dimensions of the respective food slice, can be used to form certain configurations of food slices, for example stacks, shingles or the like.

In a particularly preferred embodiment of the present invention, several blocks of food are analyzed with MRI simultaneously and the data thus obtained are used to individually control the subsequent cutting operation or the devices that are arranged downstream. Preferably there is a certain distance between the blocks of food during the MRI-analyze and during cutting.

The present invention also relates to a device for cutting up a block of food into food slices with a blade, wherein MRI-means is arranged upstream of the blade and determines data in respect of the block of food that is to be cut up, and uses said data to control the cutting device or a device arranged downstream from the latter.

For a person skilled in the art, it was extremely surprising, and could not have been expected, that the device according to the invention allows food portions to be obtained whose weight lies within very narrow tolerances of the desired weight. In the method according to the invention, data concerning the local volume of the block of food as a function of the longitudinal axis of the latter are obtained. Since the product is analyzed with MRI₁ data concerning the local structure of the block of food can additionally be obtained. From this, it is possible to determine a specific local density. Based on the knowledge of the local volume and of the local density, it is possible to draw conclusions concerning the local weight, i.e. the weight of each food slice, without the block of food being weighed. Exact knowledge of the local weight means it is possible to obtain food portions whose weight lies within very narrow tolerances of the desired weight. The "give away" is thus considerably reduced. Weighing the block of food can be completely dispensed with, resulting in savings in terms of time, handling costs and equipment. The device according to the invention is easy and inexpensive to operate. The data determined by means of the MRI can also be used to classify the food slices that have been cut off. In addition, the data can be used to produce very specific configurations of the food slices, for example shingled portions. With the method according to the invention, it is possible to ensure that products containing foreign bodies such as clips, bone pieces or the like are not cut up or used further as accepted product. It is thus possible to rule out the possibility, for example, of the slicer being damaged and/or of products that contain foreign bodies reaching the consumer.

According to the invention, the device has MRI-means. Data concerning the external volume and the inner structure of the block of food can be obtained with MRI.

The MRI-means can be in a separate unit, which for example is arranged upstream of the cutting device. The MRI-means, however, can also be part of the cutting device and be arranged such that it determines the data directly before the cutting of the block of food, preferably during said cutting. This embodiment of the present invention has the advantage that no determination of the zero point position is required.

The transmission of the data between the MRI-means and the cutting device can take place via any desired interface. The data are preferably transmitted via a bus between the MRI-means and a device arranged downstream of the MRI-means, in particular the cutting device. Moreover, the data determination and the cutting preferably take place in a multi-lane application.

Arranged downstream of the cutting device, there is preferably a portion placer, which is particularly preferably controlled by the data determined in the MRI-means.

In another embodiment of the present invention MRI-means are part of a packaging- machine. This packaging machine is for example a so called fcrrn-fiSI-seal-rnacriine, a tray-sealer or a horizontal- or a vertical flow wrapper. With these machines packaging items like food for example can be packaged into a plastic film. The plastic film can be a tray into which the packaging item is filled and which will be sealed afterwards with a lid-film or a bag which will be formed out of a planar film. With the MRI-means the quality of the product during packaging can be controlled, e.g. the temperature can be measured and/or it can be controlled, whether there are no undesired objects in the package. The MRI-means can be arranged in the area where the product is filled into the package or wrapped with a film and/or in the area where the package is sealed.

The MRI-analyze can be performed while the package is not jet sealed or after it has been completely closed; i.e. the MRI-analyze can also be performed through the film.

Another embodiment of the present invention is a meat processing machine with which fresh and/or frozen meat is comminuted, drawn off, degassed and/or mixed, whereas it comprises a MRI-analysis device. The MRI-device can be utilized to control the quality of the product during the processing. It can be used for example to determine the fat content in the meat, to measure the temperature measurement means and/or to determine whether there are undesired objects in the meat.

Preferably all MRI-devices are integrated into the meat processing machine or are located in the immediate vicinity thereof.

A meat processing machine according to the invention is any meat processing machine known to a person skilled in the art with which meat is comminuted, mixed, degassed and/or drawn off. However, the meat processing machine is preferably a mixer, a filling machine, a comminuting machine, in particular a mincer or a cutter.

The MRI-analysis can take place at any point of the meat processing machine in which the measurement section is, at least temporarily, not interrupted by moving parts, in particular metal parts.

The meat processing devices often comprise conveying units, for example conveying screws, and a comminuting unit, the conveying unit pressing the rrssat through the comminuting unit. MRI-analysis then preferably takes place in the region of the conveying unit, care being taken in particular with this constellation that the measurement section is, at least temporarily, not interrupted by moving parts, in particular metal parts. MRI-analysis can also preferably take place in the region between the conveying unit and comminuting unit. MRI-analysis preferably also takes place in the region of comminution or in the region after comminution.

Most preferably the MRI-analysis takes place while the product; i.e. the meat is not moving.

In a preferred embodiment the comminuting unit comprises at least a pre-cutter and/or at least a perforated disk. In this case measurement preferably takes place in the region of the pre-cutter and/or perforated disk. A perforated disk of this type or a pre-cutter of this type comprises recesses and the measurement section is then arranged, for example, in such a recess.

The meat processing device may also comprises a temperature measurement means which is advantageously arranged in the vicinity of the MRI-analysis device. The temperature measurement means is preferably integrated into the MRI-analysis device. The temperature measurement is used as a reference, so that temperature variations in the product relative to the measured temperature can be determined by MRI-analysis.

Short description of drawings The present invention will be discussed in more detail below, using a number of exemplary embodiments, with reference to the attached drawings, in which

Fig. 1 shows a schematic view of a quality measurement system according to an embodiment of the present invention; and

Fig. 2 shows a schematic view of a food processing line in which the present invention is used.

Fig. 3 shows a slicer with a MRI-scanner according to the invention.

Fig. 4 shows a block of food.

Fig. 5 shows details of a portion.

Fig. 6 shows different structures of food slices.

Fig. 7 shows a stacked portion.

Fig. 8 shows a form-fill-seal-packaging machine with a MRI-device.

Fig. 9 shows an angle mincer with a MRI-analysis device.

Fig. 10 shows a single-screw mincer.

Fig. 11 shows a mincer with two offset screws.

Fig. 12 shows a mixer with an attached comminuting device with a MRI-analysis device.

Fig. 13 shows a MRI-analysis device in the region of the conveying member.

Fig. 14 shows a MRI-analysis device after the comminuting device.

Fig. 15 shows a MRI-analysis device in the region of the comminuting device. The following descriptions are merely exemplary and do not restrict the general idea of the invention.

Detailed description of exemplary embodiments

Fig. 1 shows a schematic diagram of a quality measurement system 10 according to an embodiment of the present invention. The present method may be implemented using this quality measurement system 10 on its own, or in combination with further equipment.

The quality measurement system 10 comprises a magnetic resonance imaging device or MRI apparatus 11 which is arranged to obtain MRI data of a food product 5. The MRI apparatus 11 is connected to a data processor 12 for processing the MRI data. The data processor 12 is e.g. a computer system comprising one or more (centralized or decentralized) data processing units and associated logic. The data processor 12 is connected to a storage device 13 which is suitable for storing (intermediate) data relating to the data processing, but which is also suitable for storing e.g. a software program comprising computer executable code for controlling the data processor 12. The data processor 12 may also be connected to an input/output unit 14, allowing e.g. to connect an input device (mouse, keyboard) for controlling the measurement system 10 and an output device (display device, printer) for outputting human readable information.

The data processor 12 is arranged (e.g. using the software program stored on storage device 13) to further process the image data obtained from the MRI apparatus 11. E.g. the data processor 12 may be arranged to obtain a high resolution three-dimensional MRI image of an object scanned by the MRI apparatus 11 , and to analyze this three-dimensional MRI image.

The quality measurement system 10 can be advantageously used in food processing technology, e.g. in cooking or freezing arrangements for food products 5, such as poultry, meat, etc. Using the quality measurement system 10, it can be determined whether a food product 5 has been exposed to a sufficiently high temperature in its entire volume. The volume of the food product 5 may be a uniform mass, e.g. meat (as may be the case in chicken fillets), or a non-uniform mass, such as meat with bones (as may be the case in poultry products). Even in case of a non uniform mass, the entire temperature distribution of the food product 5 may be mapped, and e.g. the temperature inside bone (or bone marrow) can be determined. The MRI apparatus 11 may be adapted to provide sufficient (spatial) detail of the food product 5, which may be less than present day MRI systems for medical applications. E.g. by setting lower requirements to the static magnetic field of the MRI apparatus, or lower requirements to detection coils of the MR! apparatus 11 , an MR! apparatus 11 of reduced cost may be used.

By using the proper MRI apparatus 11 parameters, and the proper data processing, it is possible to obtain e.g. high resolution temperature distribution of a food product 5 directly after a heating process. From this temperature distribution, a minimum temperature may be determined, and it can be checked automatically whether the food product 5 as a whole has been heated to a sufficiently high level. When the minimum required temperature has not been reached, the associated food product 5 may be marked or discarded automatically. Also, it possible to control the operational parameters of the heating process of the food products 5 based on the minimum temperature determined. This allows to set a heating process to as low a temperature as possible (or a higher throughput speed), resulting in less loss of product due to a too high heating temperature.

Also, other quality characteristics of food products 5 may be determined from the MRI data obtained from the MRI apparatus 11. Undesired substances in a food product may be detected, such as bones, fishbones, tendons, veins, arteries, etc., and the quality characteristic may e.g. be a maximum amount of undesired substance in a single food product 5.

Moreover, more complex quality characteristics of a food product 5 may be obtained using the present invention, e.g. a meat/fat ratio of the food product 5, or the total water content of the food product 5. In Fig. 2 a set-up of a food processing arrangement 20 is shown schematically. Unprocessed food products 6 are input using e.g. an input conveyor belt 25 to enter a food processing device 23, such as a baking device, meat cooker, freezer, etc. Once the (processed) food products 5 leave the food processing device 23 on a second conveyor belt 26, MRI data of each food product 5 is obtained using MRI device 21. A conveyor belt 26 on which the food products 5 are transported along the MRI apparatus 11 , has the advantage that the MRI apparatus 11 may be positioned in a static manner, providing MRI data of cross sectional views (slices) of products substantially perpendicular to the transport direction of the conveyor belt 26. One or more quality characteristics of each food product 5 are determined from this MRI data in the data processor device 22 (which may be equivalent to the processor device 12 discussed in relation to Fig. 1 with associated connected units). Based on these quality characteristics, the food processing device 23 is controlled by the data processor 22, e.g. by setting the temperature or processing speed of the food processing device 23. Also, the data processor 22 may be connected to a packaging device 24 positioned downstream of the second conveyor belt 26, e.g. to automatically discard a food product 5 of which a quality characteristic is below a set threshold. The food products 5 which meet the set quality characteristics are packaged and output as packaged products 7 on an output conveyor belt 27 for further handling.

In an alternative embodiment, the transport of the food product in the food processing arrangement 20 may be accomplished with alternative transport arrangements than the conveyor belts, e.g. using transport through the air, in which food products 5 fly through the air, or fall through the air. This may be advantageously used for the MRI- imaging part, as no interfering materials are present, only the food product. Also this transport arrangement may be advantageously used to discard selected food products, e.g. using air blowers to divert selected food products 5.

Of course, it will be apparent that other food processing arrangements are possible in which the present invention may be used. The MRI apparatus 11 may be positioned at a different portion of the food processing arrangement (e.g. in front of a processing unit), and other or more food processing devices 23-24, and conveyor belts 25-27 may be used. Also, it is possible to use other scanning arrangements of the MRI apparatus 11 , e.g. volumetric scans of food products 5.

Figure 3 shows an embodiment of the device according to the present invention for slicing a block of food. A block 8 of food is conveyed by a delivery belt through the MRI-scanner 3. In the scanner, the product is scanned slice by slice, the thickness of a slice being approximately 0.8 mm. In the scanning, the volume of the block of food, i.e. its outer contour, and also data concerning the structure, for example fat content, meat content, foreign bodies_; hollow spaces and the like are determined for each slice, and these data for each slice are transmitted to a central control unit and stored there. These data are used to calculate the density profile as a function of the longitudinal axis of the block of food. After the block of food has been scanned with MRI, it is loaded by means of the delivery belt 4 into the slicer 5. The cutting operation in the slicer is now controlled on the basis of the data that were determined by the MRI-scanning. For example, based on the knowledge of the local density and local volume, it is possible to control which product length L per portion is to be cut from the block of food and into how many slices. Moreover, food slices whose structure contains undesired components are rejected, and food slices of different quality are classified into different product groups. After the cutting operation, the respective food portions are transferred to a weighing device 6, and the latter checks whether the desired weight has been obtained. These data are used to calibrate the data evaluation of the MRI-scanner. A person skilled in the art will appreciate that the MRI-scanner can also be arranged inside the cutting device 5, for example in the area of the product delivery. With the MRI-scanner the quality of the food-product can also be controlled, for example the temperature of the food-block or the slices during the cutting- and/or portioning operation. Furthermore with the MRI-data obtained, the position of the food-block, the speed of rotation of the knife, the feed rate of the food- block and/or the cutting clearance can be adjusted.

Figure 4 is a schematic representation of a block 8 of food whose longitudinal axis is indicated by x. The product is conveyed through the MRI-scanner along this longitudinal axis and scanned in sections of Δx, in present case 0.8 mm. The data thus obtained (for example local volume, local structure data) are stored as a function of the x-axis and are used to calculate data, for example the density profile as a function of the x-axis. The thickness L of a portion, for example, can be determined on the basis of the data that are determined. A person skilled in the art will appreciate that, if portions of almost identical weight are to be obtained, the thickness L will vary from portion to portion on account of the different volume and possibly the different structure of the product.

Figure 5 shows details of the portion 7 indicated in Figure 4. In the present case, a specific slice thickness is predefined. From this, a CPU arranged in the slicer or in a control unit calculates the number of resulting slices, which in the present case is S. These slices all differ in terms of their extent in the Y direction and Z direction.

Figure 6 shows by way of example three slices 10 of the portion 7 according to Figure 5. It will first be noted that all the slices 10 have different extends in the z- direction and y-direction. It will also be noted that the structure of the slices differs in each case, the fat content 9 being shown by hatching, blood spots 12 by darker shading, and hollow spaces by reference number 13. The remaining surface of the respective slice represents the meat part. Whereas the food slices 10 shown in the upper part of Figure 6 have to be rejected because of the blood spots 12, the food slice shown in the lower part is an acceptable slice because it only has hollow spaces.

Figure 7 shows how the volume data, i.e. in particular the data concerning the extent of the food slices in the x-direction and y-direction, can be used to produce certain portion patterns. In the present case, the portion is to be configured as a so-called stack, i.e. the center points of the respective food slices are to lie one above the other. Using the Y and Z data of the respective food slice, a portioning belt is controlled such that the desired portion pattern can be produced. A person skilled in the art will appreciate that stacks do not always have to be formed, and that instead the data determined in MIR-scanning can be used to produce shingles or the like.

Figure 8 shows a side view of the packaging machine 1 according to the invention. The film 11 is transported from a roll of film to the forming station 2 where it is heated and deep drawn by the forming tool 9 to form a packaging tray, the so-called tray. In this case, the forming tool also comprises a cutting device, with which the packaging trays 10 are cut out of the strip of film 11. The packaging trays produced in this way are transported by means of the conveyor belt 14 to the filling station 4 where they are filled with packaging items. The filled packaging trays are then closed with the covering film 12 in the evacuation and sealing station with the covering film being used to seal the packaging tray 10. A cutting system is integrated in the sealing tool 15 and is used to cut the finished packaging out of the covering film 12. The remaining covering film is wound by means of the coil 16. The finished packaging is removed by means of the exit belt 17. A person skilled in the art will be aware that the gaseous atmosphere in the filled packaging may be evacuated shortly before the sealing and optionally replaced by an inert gas. After the filling of the trays with the packaging item and/or after sealing the tray with the covering film, the packaging item is inspected by MRI, in order to check the food quality and/or the weight of the packaging item. The data can be used to control the packaging process; e.g. sort out of packagings that do not meet certain quality standards. The person skilled in art understands that the packaging machine may also be a simple tray sealer, a conventional form-fill-seal-machine of a flow-wrapper.

Fig. 9 shows an angle mincer 1 in three views. The fresh or frozen meat is poured into the funnel 2 and conveyed by the first and second screws 3, 4 to the cutting set 5 in which the meat is comminuted. The MRI-analysis device 6 is arranged in the region of the first screw 3. A temperature measurement means (not shown) is located in the MRI-analysis region. The MRI-analysis device is arranged in the region of the first screw in such a way that it is ensured that all meat which is introduced into the mincer passes the MRI-analysis device. Constriction of the cross-section of the housing 9 of the screw 3 also ensures that the meat is already slightly compressed so the flow of meat only has a few gaps or no gaps. The instantaneous speed at which the meat is conveyed in the MRI-analysis region can be ascertained by a speed measurement means (not shown), which can be arranged at the outlet of the meat processing device, and the instantaneous mass flow of the meat can be thus determined. The instantaneous fat content, the instantaneous basis weight in the measurement section determined by the MRI-analysis device, and the instantaneous meat mass flow is thus ascertained. A person skilled in the art is aware that the MRI- analysis device can also be arranged in the region of the screw 4, the cutting device 5, between the devices 4, 5 or after the device 5. The MRI-analysis device can also be arranged in the region of the funnel 2. The MRI-analysis can also detect unwanted objects like bones, plastic- or metal-parts and the like.

Fig. 10 shows a single-screw mincer. The screw 10 conveys the meat through a cutting set (not shown) in which the meat is comminuted. The MRI-analysis device and preferably the temperature measurement means (neither of which are shown) can be arranged in the region of the screw 10 or thereafter, based on flow direction of the material. The measuring device is preferably part of the single-screw mincer. The MRI-analysis device and the temperature measurement means can also be arranged in the region of the filling funnel. The instantaneous speed at which the meat is conveyed is preferably ascertained by a speed measurement means (not shown), which is preferably arranged at the outlet of the meat processing device, and the instantaneous mass flow of the meat can thus determined. The person skilled in the art understands that the temperature measurement and the seed-measurement are optional

Fig. 11 shows a mincer with two offset screws 11, 12. The screws 11, 12 convey the meat through a cutting set 13 in which the meat is comminuted. The MRI-analysis device and the temperature measurement means (neither of which are shown) can be arranged in the region of the screws 11 , 12 or thereafter, based on the flow direction of the material. The measuring device is preferably part of the single-screw mincer. The MRI-analysis device and the temperature measurement means can also be arranged in the region of the filling funnel. The instantaneous speed at which the meat is conveyed in the MRI-analysis region is ascertained by a speed measurement means (not shown), which is arranged at the outlet of the meat processing device, and the instantaneous mass flow of the meat is thus determined. In addition to the instantaneous fat content, the instantaneous basis weight in the measurement section is also determined using the MRI-analysis device and the instantaneous meat mass flow is thus ascertained. The person skilled in the art understands that the temperature measurement and the seed-measurement are optional

Fig. 12 shows a mixer 13 with a large number of mixing members 14 and a discharge screw 15 with which the mixed meat is conveyed out of the mixer. A cutting device (not shown) can also be arranged downstream of the discharge screw. The MRI- analysis device 6 and the temperature measurement means (not shown) are arranged in the region of the screw 15. The MRI-analysis device 6 consists of a radiation source 7 and a radiation detector 8. The MRI-analysis device 6 is based in the present case on X-ray radiation. A person skilled in the art is aware that other measuring principles may also be used. With MRI-analysis devices in the region of the moving parts it is important that the measurement section is not interrupted at the instant of measurement, or if the measurement section should be interrupted at the instant of measurement that these measured values are rejected. The MRI-analysis device is arranged in the region of the screw in such a way that it is ensured that all meat which leaves the mixer passes the MRS-analysis device. The meat is already slightly compressed at the instant of measurement, so the flow of meat only has a few gaps or no gaps. The instantaneous speed at which the meat is conveyed in the MRI-analysis region is ascertained by a speed measurement means (not shown), which is arranged at the outlet of the meat processing device, and the instantaneous mass flow of meat is thus determined. The instantaneous basis weight of the meat is also determined by the MRI-analysis device, the weight being required for ascertaining the instantaneous meat mass flow. A person skilled in the art is aware that the MRI-analysis device can also be arranged in other regions of the mixer. The person skilled in the art understands that the temperature measurement and the seed-measurement are optional

Fig. 13 shows a MRI-analysis device 6 and the temperature measurement means (not shown) in the region of the screw 16, for example the mincer. The screw 16 conveys the meat through a cutting set 17. The temperature-measurement is optional.

Fig. 14 shows a MRI-analysis device which is arranged downstream of the cutting device 17 according to Fig. 13. However, it is essential to the invention that the measuring device 6 is also part of the meat processing machine. Reference is also made to the statements relating to Fig. 13. Fig. 15 shows a MRI-analysis device 6 in the region of the comminuting device 17. The comminuting device comprises inter alia a pre-cutter 19, in the region of which the measuring device is arranged. Reference is also made to the statements relating to Figs. 13 and 14.

Claims

1. Method for determining at least one quality characteristic of a food product, comprising obtaining magnetic resonance imaging data from the food product, and analyzing the magnetic resonance imaging data for determining the at least one quality characteristic.

2. Method according to claim 1 , in which the magnetic resonance imaging data is analyzed for providing a temperature distribution over a volume of the food product, and in which the at least one quality characteristic is a minimum temperature in the temperature distribution.

3. Method according to claim 1 , in which the magnetic resonance imaging data is analyzed for obtaining a detection of undesired substance in the food product.

4. Method according to claims 1 , in which the magnetic resonance imaging data is analyzed for obtaining a detection of a quality indicator of the food product.

5. Method according to any one of the claims 1 through 4, in which the magnetic resonance imaging data of the food product is obtained before or after processing of the food product, further comprising controlling the operational parameters of the processing of the food product based on the at least one quality characteristic.

6. Method according to any one of the claims 1 through 5, in which the magnetic resonance imaging data is obtained for cross sectional views of food products during transport.

7. Method according to any one of claim 1 through 6, in which a food product is discarded if the at least one quality characteristic is below a predetermined threshold value.

8. Use of magnetic resonance imaging for determining at least one quality characteristic of a food product in a food processing arrangement.

9. Quality measurement system for determining at least one quality characteristic of a food product, comprising a magnetic resonance imaging device for obtaining magnetic resonance imaging data from the food product, and a data processor for analyzing the magnetic resonance imaging data and for determining the at least one quality characteristic.

10. Quality measurement system according to claim 9, in which the data processor is further arranged for providing a temperature distribution over a volume of the food product, and for determining a minimum temperature ir. the temperature distribution as the at least one quality characteristic.

11. Quality measurement system according to claim 9, in which the data processor is arranged for analyzing the magnetic resonance imaging data for obtaining a detection of undesired substance in the food product.

12. Quality measurement system according to claim 9, in which the data processor is arranged for analyzing the magnetic resonance imaging data for obtaining a detection of a quality indicator of the food product.

13. Food processing arrangement comprising a food processing device and a quality measurement system according to any one of the claims 9 through 13, in which the magnetic resonance imaging device of the quality measurement system is positioned upstream or downstream of the food processing device, and in which the quality measurement system is connected to the food processing device for controlling its operational parameters based on the at least one quality characteristic.

14. Food processing arrangement according to claim 13, further comprising a transport device, in which the magnetic resonance imaging device is located on a fixed position with respect to the transport device.

15. Food processing arrangement according to claim 13 or 14, further comprising a food product handling apparatus connected to the data processor, which is arranged for discarding a food product if the at least one quality characteristic is below a predetermined threshold value.

16. A method for producing food portions (7) using a cutting device (5), in particular a slicer, which food portions consist of at least one food slice (10) and are cut from a block (8) of food by the cutting device (5), wherein the block of food, prior to the cutting of the respective food portion, is analyced with MRI and the data thus determined are used to control the cutting device (5) and/or a device arranged downstream of the latter.

17. The method as claimed in claim 16, wherein volume data are determined.

18. The method as claimed in claims 16 or 17, wherein data concerning the position, size and/or type of foreign bodies in the block of food are determined.

19. The method as claimed in one of claims 16 - 18, wherein data concerning the product structure of the block of food are determined.

20. The method as claimed in one of claims 16 - 19, wherein the respective data are determined as a function of the product length (x).

21. The method as claimed in one of claims 16 - 20, wherein the data are used to calculate the weight distribution of the block of food.

22. The method as claimed in one of claims 16 - 21, wherein the volume data and/or the weight data are used to produce food portions (7) of precise weight which consist of at least one food slice (10) and are cut off from a block (8) of food.

23. The method as claimed in claim 22, wherein the product length (L) to be cut off per portion is calculated using the volume data and/or weight data.

24. The method as claimed in claim 23, wherein the respective slice thickness or number of slices (n) into which the product length (L) cut off is to be divided is determined per portion.

25. The method as claimed in one of the preceding claims, wherein the weight of the portions that have been produced is checked using a checkweigher (6), and these data are used to calibrate the data evaluation.

26. The method as claimed in one of claims 16 - 25, wherein the structure data and/or foreign-body data are used for product classification.

27. The method as claimed in one of the claims 16 - 26, wherein several blocks of food are simultaneously analyzed and the data thus determined are in each case used to individually control the cutting operation and/or a device arranged downstream from this.

28. The method as claimed in one of claims 16 - 27, wherein the data are used to produce portion patterns (11).

29. A device for cutting a block of food into food slices using a cutting device (5) with a blade, wherein a MRI-means (3) is arranged upstream of the blade and determines data in respect of the block of food that is to be cut up, and uses said data to control the cutting device (5) or a device arranged downstream from the latter.

30. The device as claimed in claim 29, wherein the MRI-means is arranged in the product delivery line to the cutting device.

31. The device as claimed in claim 29 or 30, wherein the data transmission between MRI-scanner (3) and cutting device (5), or a device arranged downstream from the latter, takes place via an interface, preferably a BUS.

32. The device as claimed in one of claims 30 - 31, wherein the data determination and the cutting are multi-lane.

33. The device as claimed in one of claims 30 - 32, said device having a portion placer.

34. The device as claimed in claim 33, wherein the portion placer can be controlled by data from the MRI-scanner.

35. Meat processing device with which fresh and/or frozen meat is comminuted, drawn off, degassed and/or mixed, characterised in that it comprises a MRI-analysis device for determining the product quality.

36. Meat processing device according to claim 35, wherein a temperature measurement means is arranged in the vicinity of the MRI-analysis device.

37. Meat processing device according to any one claims 35 or 36, wherein a speed measurement takes place substantially without pressure after processing.

38. Meat processing device according to any one of claims 35 - 38, wherein it comprises at least a conveying unit and at least a comminuting unit, the conveying unit pressing the meat through the comminuting unit.

39. Meat processing device according to claim 38, characterised in that MRI-analysis takes place in the region of the comminuting unit.

40. Meat processing device according to claim 38 or 39, wherein the comminuting unit comprises at least a pre-cutter and/or a perforated disk.

41. Meat processing device according to claim 40, wherein the MRI-analysis means is arranged in the region of the pre-cutter and/or the perforated disk.

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