WO2017108938A1 - Procédé pour détecter des défauts dans des aliments portionnables et dispositif pour le mettre en œuvre - Google Patents

Procédé pour détecter des défauts dans des aliments portionnables et dispositif pour le mettre en œuvre Download PDF

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Publication number
WO2017108938A1
WO2017108938A1 PCT/EP2016/082160 EP2016082160W WO2017108938A1 WO 2017108938 A1 WO2017108938 A1 WO 2017108938A1 EP 2016082160 W EP2016082160 W EP 2016082160W WO 2017108938 A1 WO2017108938 A1 WO 2017108938A1
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Prior art keywords
sensor
detected
characteristic
location
disc
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PCT/EP2016/082160
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German (de)
English (en)
Inventor
Bernd KÖSTER
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Weber Maschinenbau Gmbh Breidenbach
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Publication of WO2017108938A1 publication Critical patent/WO2017108938A1/fr

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    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/007—Control means comprising cameras, vision or image processing systems
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers

Definitions

  • the invention relates to a method for the detection of defects in cutable foods during the process stage of slicing.
  • the invention further relates to a device for detecting defects during the process step of cutting on a cutting machine, which is designed for separating slices of cut-food.
  • Foodstuffs in particular sausage and cheese products, are also manufactured by machine and handled in relatively large product bars, before they are cut into portions in high-performance slicing machines and then packaged.
  • a maximum of safety is sought in the sense of a high product quality.
  • no foreign bodies, such as glass, wood, bone, metal or plastic particles may get into the final product or into a packed portion.
  • this could theoretically be possible if errors occur in the food production process.
  • a remainder of a plastic casing or a clamp remain on a sausage and be cut with.
  • a cutting blade could touch the associated cutting edge and cut off small metal or plastic chips.
  • DE 199 15 861 A1 discloses a method for slicing food products having a non-uniform internal structure, in which the cut surfaces of the slices to be separated from the product are detected by means of an optoelectronic unit. The cut surfaces are evaluated with regard to the product internal structure in order to combine product slices with portions of a specific class within the same internal structure within specified tolerance limits.
  • DE 199 06 021 C2 discloses a method and a device for separating disk-shaped bodies from a source body in which the end face of the origin body is visually recognized and the slice thickness required for a given slice weight is determined from the specific mass of the origin body and the face.
  • the separation of the disc-shaped body is controlled with the value thus determined.
  • the principle of the optical balance described therein is implemented in the field of food processing, in particular in high-performance slicers.
  • a camera is mounted in front of the cutting shaft and the cross-sectional area of a product visible from the front is recorded in the product shaft.
  • the product cross-section appears bright and the environment or cavities in the product are dark.
  • a good contrast is essential for the acquisition quality.
  • the evaluation of the images generates a signal to the slicer control.
  • the division of the number of slices and the thickness of the disc corresponding to the detected holes in a cheese loaf are made or readjusted accordingly to achieve the desired weight of a portion as accurately as possible.
  • US Pat. No. 4,136,504 shows a method for controlling a food portioner (slicer), in which optical defects are detected with at least two different wavelengths. From the difference of the reflected signal, a conclusion can be drawn on the fat content, the presence of lymph glands and mammary glands. Again, only the organic consistency of the food can be recorded.
  • US 6,997,089 B2 discloses a method of classifying slices of a food by means of an optical image of the slice.
  • the fat content of the disc can be detected in this way by pixel analysis.
  • a camera system in the area of the sorting and buffer area for finished portions after the process step of slicing is used to evaluate the surface of a portion.
  • the uppermost slice of a portion is always evaluated and in each case a sum of pixels compared with vorgebaren limit values. Proceeding from this, it is an object of the present invention to provide a method for detecting defects in cut food during the process stage of slicing and a device for this purpose, for each separated slice not only the organic consistency and weight, but the existence of flaws detect.
  • the object is achieved by the method having the features of claim 1 and by the device having the features of claim 14.
  • Advantageous embodiments are described in the subclaims.
  • the detection method has the steps:
  • Non - contact detection of the surface characteristics of a disc of Food with at least one sensor in the singulation process Analyzing the sensor signal for a plurality of locations of the detected characteristic of the disk surface;
  • the area characteristic of the pane is thus obtained without contact in the singulation process immediately before the separation of a slice of the food during the slicing process, immediately after slicing during the dropping and / or depositing movement of the slice or after depositing the sliced slice.
  • This can be done, for example, by applying the visible to the sensor disc surface with electromagnetic waves and detection of the reflective electromagnetic waves through the sensor.
  • the sensor signal recorded in a location-dependent manner for a plurality of locations of the detected slices of the food is then analyzed in order to detect characteristic points on the pane surface on the basis of the sensor signals. Then, flaws are detected at locations that correlate with a sensor signal characteristic of a flaw.
  • Such a characteristic sensor signal can be either the sensor signal directly or information derived therefrom.
  • the sensor signals for different wavelengths can be linked to one another or the signals of a plurality of sensors of different types can be linked together in order to be evaluated as a resulting sensor signal with regard to characteristic properties.
  • the method is set up for the detection of defects, so that not just the organic structure of the disc takes place, for example, in terms of recognition of fat, holes or cartilage, but fault points, in particular foreign bodies are recognized.
  • There is a mistake when, in addition to the organic consistency of the food, there are additional ingredients not structurally associated with the food material Product are available. This applies in particular to inorganic constituents or misplaced organic constituents.
  • the method makes use of the fact that such defects lead to characteristic sensor signals which, in the non-contact detection of the area characteristic of a disk, differ from the sensor signals resulting from the organic structure of the disk.
  • a location-dependent analysis of the wavelengths or frequencies of the sensor signal for the plurality of locations of the detected disk surface characteristic takes place and fault locations are detected as a function of the sensor signal amplitudes for characteristic wavelengths or frequencies. It is exploited that flaws, in particular inorganic, unwanted components such as metal, plastic or glass, lead to a very characteristic reflection behavior when exposed to electromagnetic signals in frequencies characteristic of the particular material.
  • the frequency- or wavelength-dependent evaluation of the sensor signal amplitudes can take place in the time period or, preferably, in the frequency space, possibly after a previous transformation, for example by a Fourier analysis.
  • the non-contact detection of the disc surface characteristic can be at the immediately before the separation of a slice of a food body visible free end surface of the food body, on visible surfaces of the slice to be separated or separated during the slicing operation, on the severed slice during fall and / or rest movement away from the food body to a portioning area and / or after depositing separated slices onto the portioning area during the singulation process in the process stage of slicing done immediately behind the slicer.
  • This makes it possible to detect the presence of undesired substances for each slice in a continuous process in the slicing mode with a food slicing machine. It is then possible to examine the rear side of the slice beyond the front side of the slice to be separated or severed after separation. However, this is not absolutely necessary, since the pane thickness is usually so small that a fault location can be reliably detected by examining the front side for the entire pane.
  • the non-contact detection of the surface characteristics of a disk can preferably by irradiation of the disk surface to be detected with electromagnetic waves and by locally recording the luminescent from the disc in the irradiation or luminescent after irradiation waves and detecting flaws on the basis of wavelength, frequency and / or brightness characteristics of the location-dependent recorded waves take place.
  • the at least one sensor thus either has an integrated emitter for emitting electromagnetic waves or at least one additional such emitter is present.
  • all sensors are suitable which can be used for site-specific measurements and which provide a signal which makes a fault location distinguishable from the organic consistency of the food.
  • the method preferably has the steps of Irradiating the disk surface to be detected in succession with electromagnetic waves of different partial frequency ranges and analyzing the spectral profile of the reflection intensities for the plurality of locations of the disk surface.
  • the cumulative radiation within the frequency range used is not evaluated, but the frequency ranges are divided into a plurality of partial frequency ranges. These sub-frequency ranges should preferably be the same size.
  • the disk surface can also be irradiated simultaneously with electromagnetic waves of different partial frequency ranges, that is, for example, with broadband visible or invisible light. It is essential in spectroscopy that at least the sensors provide frequency or wavelength-dependent sensor signals so that signal amplitudes for the reflected waves in the respective sub-frequency range can be measured separately for the sub-frequency ranges.
  • the spectral profile of the retroreflective intensities provided in this way then allows the location-dependent resolution to be used as an indication of defect locations at the positions of the wafer surface of the detected food disc, at which, for example, the signal amplitude is relatively high in a wavelength range characteristic of certain foreign substances.
  • the signal amplitudes can be compared with preset limit values.
  • the ratio of the signal amplitudes in the characteristic wavelengths to the wavelengths characteristic of fault locations is evaluated as signal amplitudes in at least one other wavelength which is not characteristic of fault locations. It is also conceivable, however, to thermographically analyze the thermal radiation emitted by the disk surface in a location-dependent manner.
  • thermography For example, it uses an infrared sensor that is positioned on the food slicing machine, ie the slicer. In this case, the total radiation emitted by the food disc is evaluated. This takes place in a frequency range characteristic of heat radiation, in particular in the infrared light range.
  • This thermographic process makes use of the fact that the thermal radiation process is influenced by local, substance-typical properties. This leads to brightness differences, which are detectable as a contrast change. Substances with greatly differing thermal conductivity vary the intensity of the radiation accordingly, which makes a distinction possible.
  • thermography method with irradiation of the disc surface to be detected with thermal radiation or cold radiation and detection of the surface of the disc surface depending on the location reflected and / or emitted heat or cold radiation can be used.
  • thermography method in which the disc is irradiated with a heat or cold source and then, after completion of the irradiation, the intensity of the radiation after switching off the heat or cold source is measured. This is comparable to the measurement of luminescence in optical processes. Faults due to substances of different conductivity positioned at or just below the surface of the disk can then be distinguished by the characteristic change in the thermal image.
  • the non-contact detection of the surface characteristics of a disc is preferably carried out at different stages of the separation process during the process stage of slicing, in which case the sensor signals detected in the various stages depending on location are combined and analyzed.
  • the front of the disc can be detected before disconnecting and the back of the disc after disconnection and the sensor signals of the front and back can be compared with each other in a location-related manner.
  • a fault on the front side is generally also recognizable on the rear side, so that a corresponding characteristic signal should be present at the position of the fault location both from the front side and from the rear side.
  • Conceivable is a non-contact detection of the surface characteristics of a disc with at least one frequency-specific sensor for detecting electromagnetic waves in a limited frequency band and at least one broadband sensor for detecting electromagnetic waves in a non-frequency-specific limited frequency range. Then, a combined analysis of the frequency-selective sensor signals recorded with the at least one frequency-specific sensor in a location-dependent manner and the non-frequency-specific sensor signals detected with at least one broadband sensor in a location-dependent manner. Because the frequency-specific sensor signals and the broadband, non-frequency-specific sensor signals are related to one another, conclusions about fault locations can be drawn in a reliable and simple manner, for example by subtraction or calculation of the ratio of the signal amplitudes. In particular, can be achieved by not the absolute sensor signal, but a normalized sensor signal is calculated. Such a normalized sensor signal can then be evaluated with the aid of eg predetermined limit values with regard to the existence of fault locations.
  • the disk surface is pulsed with electromagnetic waves.
  • a pulsed radiation has the advantage that the disc to be examined is only exposed to the electromagnetic wave for a short time and the influence of interfering reflections on the structure surrounding the disc, in particular on the food slicing machine itself, can be reduced.
  • the pulses should be synchronized with the cutting speed of the slicer or its cutting blade. This is advantageous and important, in particular with a very high cutting speed and a pulse frequency lying in the region of the cutting frequency.
  • Pulsed irradiation also makes it possible to introduce high radiation intensities in a short time into the disc to be examined.
  • Such a pulsed irradiation also makes it possible to carry out differential evaluations, in which measurements of the same slice taking place in rapid succession (double measurements / multiple measurements) are carried out. Two consecutive measurements then differ in that only in one measurement is the disk subjected to an electromagnetic wave.
  • a location-dependent analysis of the surface characteristics of a pane can be done either by taking a camera image with visible and / or invisible light or other wavelength ranges, such as X-rays or heat radiation.
  • a location-dependent scanning of the disk surface characteristic with the at least one non-contact sensor is advantageous.
  • This can be done either by the fact that the sensor surface is irradiated time-dependent location-dependent, such as.
  • the senor prefferably aligned with selected points during or after irradiation of the sensor surface in order to successively reflect the signals reflected, luminesced or otherwise emitted by the pane, in particular an electromagnetic wave, heat radiation or to detect a magnetic field depending on location.
  • the location-dependent scanning of the slice surface characteristic takes place during the processing of the measured values or signals in the evaluation device.
  • the method is preferably designed in such a way that foreign objects, in particular foreign bodies which are not connected to the food and are incorporated in the food body, and / or of inorganic foreign bodies, are recognized as defects.
  • foreign bodies are In contrast to the organic consistency of a food including the inclusion of eg holes, fat and cartilage, for example, it can be distinguished by characteristic wavelengths which are reflected by the irradiation of a slice.
  • a very reliable detection of defects which can be optimized by post-learning can be realized by comparing the acquired images, image sections or structures of the wafer surface with stored reference images, reference image sections or reference structures and determination of defects on the basis of the deviations determined.
  • the device has at least one non-contact sensor, which can be aligned with a disc surface that can be detected in the separation process, and
  • an evaluation unit which is adapted to analyze the sensor signal for a plurality of locations of the detected characteristic of the disk surface and for detecting defects that correlate with a characteristic of a fault sensor signal.
  • At least one non-contact sensor mounted on the visible in the dicing process surface of a slice of food before cutting the disc, during the drop and / or tray movement away from the food body or after depositing a Portionier Scheme for the non-contact sensor is visible.
  • non-contact sensors are, for example, thermographic sensors, spectroscopic sensors or sensors for electromagnetic waves.
  • the device may comprise at least one separate or in the at least one sensor integrated radiation source for emission of electromagnetic waves in a selected limited frequency range and / or in a broadband frequency range, in the infrared frequency range, near-infrared frequency range, visible wavelength range and / or ultraviolet wavelength range to have.
  • sensors for X-ray are conceivable.
  • Magnetic resonance sensors or Hall sensors for analyzing magnetic properties of the disc can also be used, at least in combination with other electromagnetic sensors.
  • At least one of the non-contact sensors is a camera for capturing images of the disc surface to be detected.
  • this makes it possible to record an image of the disk surface for location-dependent detection of reflective or luminescent waves and, in addition, also a contour detection of the disk.
  • the already used for an optical balance camera is also used for foreign body detection.
  • the evaluation unit is set up not only for determining the weight on the basis of the disk contour and for the disk classification based on the surface structure, but also for detecting defects from the recorded image of the disk.
  • the device is designed for the location-dependent scanning of the disk surface.
  • scanning is understood as both the recognition of objects or foreign bodies embedded in the product and of deposits on the surface of the pane. It then preferably has a controlledly movable mirror for location-dependent, preferably line-by-line scanning of the slice surface to be detected. For example, a scanning beam of a radiation source that has an electromagnetic wave emitted, are directed over the mirror to a scanned spatial position of the disk surface. Then, the resulting signal is determined at this time with a sensor for this spatial position.
  • FIG. 1 shows a sketch of a food slicing device with a device for detecting defects on the food to be sliced in a side view
  • Figure 2 sketch of a plan view of the cut surface of a food to be cut up with an adjacent cutting blade and a device for detecting defects.
  • FIG. 1 shows a sketch of a food slicing machine 1 in a side view.
  • the food slicing machine 1 has a feeding unit 2 with a conveyor belt for feeding a food 3 to be sliced to a separating device 4.
  • the separating device 4 has a cutting blade 5 adapted to cut slices 6 of the food 3.
  • These disks 6 are deposited in a portioning region on a conveyor belt 7 as portions in this process step of separating slices 6 and transported individually or in stacks for further packaging.
  • a portion comprises at least one disc. 6
  • the food 3 may be, for example, a sausage to be portioned into slices 6 or a cheese loaf.
  • the sensor 8 can be aligned as shown for detecting the cut surface of the food 3. It is also conceivable, however, for the sensor 8 or another sensor to be designed to detect the surface of the separated pane 6 at the latest in the portioning area on the conveyor belt 7, ie in the deposited state. Then the back of the disc 6 can be analyzed.
  • the time window until the next passage of the cutting blade 5, which is preferably a sickle blade or a planetary rotating circular blade exploited. When evaluating the separated slice 6, this takes place in the time window until the start of deposition of the next slice 6.
  • Such a sensor 8 may, for example, be an imaging sensor, such as, for example, a camera, with which the surface of the slice 6 to be separated or already separated can be detected spatially resolved.
  • an imaging sensor such as, for example, a camera
  • the device has a radiation source 9 (illumination / irradiation unit) for irradiating the surface of the disc 6 to be examined with electromagnetic waves or with another suitable field.
  • the sensor 8 is then adapted to reflect the light reflected from the irradiated wafer surface or, after irradiation e.g. to detect waves or fields emitted by luminescence.
  • the sensor signals are then fed to an evaluation unit 10, which is set up to detect defects.
  • Such imperfections may be, for example, when sliced into food slice (e.g., sausage patties) which has gotten into the slice, metal splinters entering food 3 or slice 6 during food preparation or slicing, e.g. from the metallic sausage casing clamp at the beginning or end of the food piece 3 or other undesirable defects, such as in particular foreign bodies.
  • food slice e.g., sausage patties
  • metal splinters entering food 3 or slice 6 during food preparation or slicing e.g. from the metallic sausage casing clamp at the beginning or end of the food piece 3 or other undesirable defects, such as in particular foreign bodies.
  • FIG. 2 shows a perspective view of the device from FIG. 1 with the cutting blade 5 sketched with its cutting plane and the food 3 arranged in the cutting region of the cutting blade 5.
  • the radiation source 9 on the cut surface of the food body 3 is aligned prior to the separation of a disc 6 and / or on the deposited in the portioning, separated slice 6 of the food body 3.
  • the radiation source 9 can also be directed alternatively or in particular in addition to the area of the disc 6, which takes this starting from the cut surface on the food body 3 to the deposit on the portioning area 6 during the separation process from cutting to falling and depositing on the portioning area ,
  • At least one sensor 8 is then aligned with the cutting area of the food body 3 in order to detect the area characteristic of the pane 6 in a contactless manner immediately before the separation of the pane 6.
  • fault points can be identified by characteristic of fault locations characteristics of the sensor signal.
  • the device can be designed for spectroscopy, in which the radiation source 9 acts on the surface of the pane 6 to be analyzed with electromagnetic waves of different wavelengths or with broadband electromagnetic waves.
  • the at least one sensor 8 is then designed to detect the electromagnetic waves reflected by the disk 6 such that the radiation intensities are detected with a wavelength-dependent or frequency-dependent resolution.
  • a frequency-specific analysis of the sensor signal can be performed.
  • plastics can be distinguished from other constituents of the food 3.
  • plastics have a strong absorption at around 1 720 nm. Irradiation of the cut surface or disk surface Area in this frequency range then leads to a significantly increased signal level in this area in places where plastics are present as fault locations 11.
  • Spectroscopy makes use of the frequency-typical retroreflective behavior. In this case, the cumulative radiation is not evaluated within the frequency range used, but the frequency range is divided into many, usually the same size sub-frequency ranges. It is analyzed how, in the case of an ideal, uniform irradiation, the reflection of the object for the individual wavelengths fails.
  • the result is a spectral course of return intensities for each object point of the detected disk surface as a function of the sub-frequencies or wavelengths.
  • Each two-dimensional point of an image is assigned a spectral vector of brightnesses at each wavelength. Consequently, the measured data volume must be multiplied by the number of sub-frequencies compared to a simple contrast evaluation with black-and-white contrasts or a thermography examination.
  • the spectral course is generally much more accurately attributable to a particular substance, since the information of the entire spectral profile is taken into account.
  • a spectroscopic examination is particularly advantageous when using a near-infrared sensor on the slicer, the field of view of which is aligned with the currently cut slice.
  • the disk surface can, for example, be recorded line by line when the disk is moved past the illumination and the sensor.
  • this radiation which is recorded in a location-dependent manner per line, is not stored as a sum of brightness, as in a contrast photo with black and white, but is decomposed and imaged into its spectral components.
  • a plurality of areas of the disk surface (2D points of the disk) the brightness of each frequency component is stored.
  • the existence of plastic can be inferred. In this wavelength range, no significant spectral minimum would occur in product regions without plastic particles.
  • the foreign bodies to be detected are known with their specific wavelengths, so that the spectral analysis can be reduced to the very interesting wavelength ranges.
  • a standardization with at least one characteristic of the consistency of the food wavelength range can be made in addition, in particular the water content.
  • All known plastics have a pronounced absorption maximum in the range of 1700-1750 nm and are therefore recognizable.
  • other substances, such as chemical ingredients, fat, salts or the like can be detected by their absorption spectrum. Since substances such as wood, stone or plastic can always be distinguished well from a water-containing substance due to their lower water content, it is also possible to detect the water content. Also possible is a thermographic examination, for example by using an infrared sensor on the slicer.
  • thermography the summary thermal radiation coming from the disk surface is evaluated. Instead of a certain frequency range in the visible wavelength range, a certain frequency range in the infrared light range is used instead. In essence, it is exploited here that the thermal radiation behavior is influenced by local, substance-typical properties, which leads to brightness differences. These can be detected as a contrast change. Substances with very different thermal conductivity also vary the intensity of the radiation accordingly, which makes a distinction possible.
  • the disk surface is irradiated with a heat source (active thermography) and then measured the strength of the radiation after switching off the heat source. Substances on and just below the surface with different thermal conductivity can be detected due to the characteristic change in the thermal image.
  • the different water content of the food material to foreign bodies can allow detection.
  • water In the frequency band used, water has an absorption maximum in the range of 1940 nm and 1450 nm. This absorption then leads to characteristic brightness values in the thermographic image at the corresponding 2D points of the disk surface.
  • metallic foreign bodies can be detected relatively reliably due to their very good thermal conductivity, since metal particles cause a noticeable reaction.
  • Such a correlation, superimposition or linking of the measurement in different separation stages is also useful for the other measurement methods, in particular the spectroscopic measurement.
  • the detection quality can be substantially improved in the non-contact detection of the disk in the cutting shaft.
  • suitable mosaic filters in conjunction with a sensor of appropriate frequency sensitivity. This is done in conjunction with a wideband sensor e.g. with a frequency sensitivity in the range of 350-2000 nm.
  • the recognition performance can be further extended with a color camera, in order to differentiate contents materials like nuts, paprika, grease from foreign bodies.
  • At least one of the sensors may have an optimized lens for the selected frequency range.
  • the same field of view should be calibrated by calibration so that the sensors capture a comparable image section or image area.
  • the sensors communicate with one another, in order then to be able to selectively carry out their evaluation in each case. If e.g. a sensor detects the wheel contour, this wheel contour can be transmitted to the other sensors.
  • the other sensors can selectively calibrate their spatial resolution as a function of the now known disc contour.
  • thermographic sensors advantageous if firmly known reference objects are used for permanent adjustment of the sensors.
  • Such reference objects can also be used in conjunction with other optical or non-optical sensors.
  • Sensor matching can be product dependent, track dependent, i. relative to the cut surface of the pane, depending on the lighting and / or performed suitably to the evaluation system.
  • the device preferably has a light source with frequencies suitable for emission, which is tuned to the at least one sensor and the desired Ausirefrequenzen.
  • the emitter sources can be frequency-specific and, if appropriate, can be triggered at different times, so that there is no influence on the different or the same and / or sensors located at different positions.
  • a broadband light source When using frequency-specific sensors, the respective characteristic frequency band of the signal radiated by the irradiated disk surface in the characteristic wavelength ranges is then detected by each sensor. An additional increase in accuracy can be realized by filters in front of the individual sensors. Thus, it is conceivable that a broadband illumination of the disc surface to be examined is combined with a sensor family for non-contact detection of the surface characteristic, which separate their signal components by means of filters.
  • triggerable light sources such as LEDs for emitting the required electromagnetic waves.
  • pulsed electromagnetic waves high intensities can be introduced in a short time in the disk surface to be examined. In this way, differential evaluations can be made.
  • the triggering of the emitter is then preferably synchronized with the speed of the cutting blade and the detection times of the sensors.
  • the device can be used product-specific and / or feature-specific.
  • controllable light sources can also be used to prevent unwanted interaction with various sensors. They can also be used within a measurement process to distinguish specific signal responses. Also conceivable is a direction, frequency and / or intensity-specific use of the controllable light sources. Thus, an illumination of different sides of the disc to be examined can take place in succession in time, so as to reduce reflection influences by the cutting machine or the like.
  • the device can be arranged on the cutting machine such that a specific local arrangement takes place with alignment of the light sources. Such a diversity of the locality of the lighting allows an optimal adjustment to the food body to be tested.
  • the evaluation of different irradiations can change an undesired interaction and additional, direction-dependent signal responses can be taken into account in the signal evaluation, in particular if specific points of failure lead to specific direction-dependent signal responses.
  • the device can also have at least one camera sensor for the visible range. This enables the combination of contour detection with fault location.
  • possible defects can often already be identified as potentially possible defects on the basis of the camera image in the visible wavelength range. Then, restricted to these areas recognized in the visible camera image, a further examination of these areas can be carried out with the aid of the further sensors in other wavelength ranges or with others Methods, such as, for example, near-infrared sensors are made. With the help of such a combination, the computational and evaluation effort can be reduced. This is especially desirable with the high cutting speeds of high-performance lubricants in order to reduce the hardware and software costs.
  • the device is then advantageously provided with a suitable database in which specifications for the evaluation of the shape and / or size and / or distribution and / or portions of inclusions and constituents are stored in the disc to be examined.
  • This information then serves as a reference database for delineating the product or its main components to be delineated, i. to additional undesirable ingredients or foreign bodies.
  • a device which is preferably a camera with a low-noise radiation sensitivity in the selected frequency range and with a sufficiently high frame rate matching the cutting speed.
  • the device For the spectroscopic examination, the device should then have a spectrometer optics which decomposes the object radiation into the desired sub-frequencies and fulfills the mechanical requirements for integration into a food slicer, in particular a high-performance licenser.
  • the device should have a light source for irradiating the object with the required frequencies in a short time and of sufficient intensity.
  • the evaluation unit can be implemented as a programmable arithmetic unit that can handle the large amounts of data and evaluates the corresponding spectrum for all image pixels in a sufficiently short evaluation time.
  • the device may also have a special optic with a rotating polygon mirror to adjust the cross-sectional area of the disc surface to be examined. to be painted line by line. In this case, a line with the location information as well as the associated columns with the spectral decomposition of the radiation is stored at each location point of the line and then processed in the evaluation unit.

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  • Investigating Or Analysing Materials By Optical Means (AREA)

Abstract

La présente invention concerne un procédé pour détecter des défauts (11) dans des aliments portionnables (3) durant l'étape de la coupe. Le procédé présente les étapes consistant à : - détecter sans contact la caractéristique superficielle d'une tranche (6) de l'aliment (3) à l'aide d'au moins un capteur (8) lors du processus de séparation ; - analyser le signal de capteur pour une pluralité d'emplacements de la caractéristique détectée à la surface de tranche et - détecter les défauts (11) aux emplacements corrélés à un signal de capteur caractéristique d'un défaut (11).
PCT/EP2016/082160 2015-12-21 2016-12-21 Procédé pour détecter des défauts dans des aliments portionnables et dispositif pour le mettre en œuvre WO2017108938A1 (fr)

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DE102015122399.6A DE102015122399A1 (de) 2015-12-21 2015-12-21 Verfahren zur Erkennung von Fehlerstellen in schnittfähigen Lebensmitteln und Vorrichtung hierzu
DE102015122399.6 2015-12-21

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