- Email: [email protected]
Optical quality control and sorting device for foodstuffs — evaluates reflected laser light detected via optical fibres using direct light signal provided by light guide web
Patent Report irradiate a vessel containing a test milk sample preliminarily diluted with distilled water and homogenized. The light, scattered by Brownian particles from the zone of intersection of the two probe beams, is recorded by a photodetector, the electric signal from which is passed to spectrum analyser. The contents of fat and protein in the milk sample are then determined according to the measured characteristics of the spectrum. The phase shift between the two probe beams ensures highly effective separation of the recorded spectral signal from low frequency signals which have overlapping frequency and distort the spectrum. This method is suitable for registration of narrow spectra with a frequency range of several hertz. 033-94
Label for indicating quality of frozen food - comprises recession formed on substrate, colouring layer on bottom of recession, and water-soluble covering sheet Koran Japan KK JP-05142999; 11 June 1993
Recession is formed in a substrate pasted on the packaging paper of a frozen food. A colouring layer is formed on the bottom of the recession and is covered with a water-soluble covering sheet. A capsule containing a liquid mainly comprising water is placed on the sheet. The recession is covered with a transparent film. 034-94 Unit for monitering quality of product in transparent hermetic packaging - has marked mobile elastic chamber section, and rigid housing processing visual inspection apertures Rybtekhtsentrt Sci. Prodn Assoc. SU-1750619; 30 July 1992
The unit has a marked elastic chamber section, and in order to increase operations life of the chamber, it is placed in a rigid housing which has apertures for the visual reading of marks. At its preparation stage in the chamber, depending on the vacuum which will be formed in the transportation packaging containing product, an identical vacuum is created which may be allowed for in advance by a prepared relief index on its surface. The chamber, due to the presence in it of vacuum, elastic membrane section under the action of atmospheric pressure contacts, folds and decreases in size, either pressing against the wall of housing when mark sinks into the folds of section, or is concealed in rigid housing, thereby concealing marks. During the formation of vacuum in the transparent packaging and equalization of the residual pressure in the chamber, or during formation of an even somewhat deeper vacuum, the elastic membrane, due to the increase of the internal volume of the chamber, extends or it is displaced, and marks become visible, testifying clearly to the presence of vacuum in the packaging which contains product and, subsequently, to its suitability for use. When there is a partial loss of vacuum in the transparent packaging with product, the chamber with elastic section behaves as it would under atmospheric pressure, i.e. decreases in volume and the mark becomes non-visible. 035-94 Optical quality control and sorting device for foodstuffs evaluates reelected laser light detected via optical fibres using direct lit signal provided by light guide web Hager H WO-9311882; 24 June 1993
The quality control and sorting device inspects the free falling objects via several laser scanners lying at the periphery of an inspection zone, with the reflected light recieved by The light input ends of a number of optical fibres coupled to an evaluation and control stage for comparison with reference values, to control a sorting device, downstream of the inspection zone. The laser scanners are operated cyclically one 124
Food Control 1994 Volume 5 Number 2
after the other, with direct reception of the laser light via a light guide web around the inspection zone for controlling the evaluation of the reflected laser light by the evaluation and control stage. 03694 Liquid food products e.g. apple juice pasteurizing - by product flow through cell having several stages with zig-zag channel in UHF heat generating chamber Dagestan Poly SU-1745190; 7 July 1992
Product is heated by UHF-emission with frequency = 24OOMHz, to give pasteurizing temperature for 4-6min. Product flow slopes at angle = lOt-110” to UHF-emission flux. Process is done in UHF-chamber (resonator) where magnetron generates UHF-field with frequency = 2400 with cell having f 50 MHz, several stages. After filtration apple-juice is fed to cell, which can be set at an angle (e.g. 1OGllO”) to reduce flow-speed. At exit from resonator is valve. Juice flows down cell between stages in zig-zag direction; UHF treatment takes 4-6min, and temperature reaches 9598°C. The hot juice is bottled. 037-94 Measurement of proportion of sugar in vegetables and fruit by measuring absorbency wavelenghs of sugar and related element, computing secondary differentiating values Aomori Ken
JP-04208842; 30 July 1992 Asorbency wavelengh of sugar and absorbency wavelengh of an element having a given relation with the sugar are measured. The secondary differentiating values of the two types of absorbency are computed. Based on a computed result, the degree of sugar of vegetables and fruits is 038-94 calculated. Sterilization of canned products by placing cans in autoclave and two-stage heating at specitied pressure, at each stage Astrakhan Fishing Ind. Tech. Inst.
SU-1741753; 23 June 1992 The method is based on placing product-containing cans in an autoclave, heating and holding at temperature ensuring sterilization of the product. The first process is conducted in two stages, with the temperature raised at the first stage to 1055110°C and at the second stage to 120-127°C. Maximum pressure at which cans are held at the first and second stages is 2.45-2.75 and 3.2-3.5 atmospheres, respectively. The pressure is constantly controlled during the process by measuring the pressure in control can, and post-sterilization cooling is conducted after the pressure in control can reaches the maximum level of pressure. Sterilization consists of autoclave, control block, autoclave temperature transformer block, autoclave pressure transformer, control can pressure transformer, executive mechanisms and return mechanism. Control block consists of signal-control-blocking device, temperature controller, pressure controller, temperature programmer, pressure programmer, cooling and blowing block and blocks for determination of maximum can pressure 039-94 at first and second stage, respectively. Measurement of matured degree of beef by measuring the chipping ratio of at least one of myofibril, ATP-related compound and 30 kDa component Meiji Milk Prod. Co. Ltd JP-05119033; 14 May 1993
One or more of a chipping ratio (MFI) of myofibril, an ATPrelated compound and 30 kDa component in a block of beef is measured. As the ATP-related compound, one or more of inosine, hypoxanthine and deriving K value (ratio of total of
Label for indicating quality of frozen food - comprises recession formed on substrate, colouring layer on bottom of recession, and water-soluble covering sheet Koran Japan KK JP-05142999; 11 June 1993
Recession is formed in a substrate pasted on the packaging paper of a frozen food. A colouring layer is formed on the bottom of the recession and is covered with a water-soluble covering sheet. A capsule containing a liquid mainly comprising water is placed on the sheet. The recession is covered with a transparent film. 034-94 Unit for monitering quality of product in transparent hermetic packaging - has marked mobile elastic chamber section, and rigid housing processing visual inspection apertures Rybtekhtsentrt Sci. Prodn Assoc. SU-1750619; 30 July 1992
The unit has a marked elastic chamber section, and in order to increase operations life of the chamber, it is placed in a rigid housing which has apertures for the visual reading of marks. At its preparation stage in the chamber, depending on the vacuum which will be formed in the transportation packaging containing product, an identical vacuum is created which may be allowed for in advance by a prepared relief index on its surface. The chamber, due to the presence in it of vacuum, elastic membrane section under the action of atmospheric pressure contacts, folds and decreases in size, either pressing against the wall of housing when mark sinks into the folds of section, or is concealed in rigid housing, thereby concealing marks. During the formation of vacuum in the transparent packaging and equalization of the residual pressure in the chamber, or during formation of an even somewhat deeper vacuum, the elastic membrane, due to the increase of the internal volume of the chamber, extends or it is displaced, and marks become visible, testifying clearly to the presence of vacuum in the packaging which contains product and, subsequently, to its suitability for use. When there is a partial loss of vacuum in the transparent packaging with product, the chamber with elastic section behaves as it would under atmospheric pressure, i.e. decreases in volume and the mark becomes non-visible. 035-94 Optical quality control and sorting device for foodstuffs evaluates reelected laser light detected via optical fibres using direct lit signal provided by light guide web Hager H WO-9311882; 24 June 1993
The quality control and sorting device inspects the free falling objects via several laser scanners lying at the periphery of an inspection zone, with the reflected light recieved by The light input ends of a number of optical fibres coupled to an evaluation and control stage for comparison with reference values, to control a sorting device, downstream of the inspection zone. The laser scanners are operated cyclically one 124
Food Control 1994 Volume 5 Number 2
after the other, with direct reception of the laser light via a light guide web around the inspection zone for controlling the evaluation of the reflected laser light by the evaluation and control stage. 03694 Liquid food products e.g. apple juice pasteurizing - by product flow through cell having several stages with zig-zag channel in UHF heat generating chamber Dagestan Poly SU-1745190; 7 July 1992
Product is heated by UHF-emission with frequency = 24OOMHz, to give pasteurizing temperature for 4-6min. Product flow slopes at angle = lOt-110” to UHF-emission flux. Process is done in UHF-chamber (resonator) where magnetron generates UHF-field with frequency = 2400 with cell having f 50 MHz, several stages. After filtration apple-juice is fed to cell, which can be set at an angle (e.g. 1OGllO”) to reduce flow-speed. At exit from resonator is valve. Juice flows down cell between stages in zig-zag direction; UHF treatment takes 4-6min, and temperature reaches 9598°C. The hot juice is bottled. 037-94 Measurement of proportion of sugar in vegetables and fruit by measuring absorbency wavelenghs of sugar and related element, computing secondary differentiating values Aomori Ken
JP-04208842; 30 July 1992 Asorbency wavelengh of sugar and absorbency wavelengh of an element having a given relation with the sugar are measured. The secondary differentiating values of the two types of absorbency are computed. Based on a computed result, the degree of sugar of vegetables and fruits is 038-94 calculated. Sterilization of canned products by placing cans in autoclave and two-stage heating at specitied pressure, at each stage Astrakhan Fishing Ind. Tech. Inst.
SU-1741753; 23 June 1992 The method is based on placing product-containing cans in an autoclave, heating and holding at temperature ensuring sterilization of the product. The first process is conducted in two stages, with the temperature raised at the first stage to 1055110°C and at the second stage to 120-127°C. Maximum pressure at which cans are held at the first and second stages is 2.45-2.75 and 3.2-3.5 atmospheres, respectively. The pressure is constantly controlled during the process by measuring the pressure in control can, and post-sterilization cooling is conducted after the pressure in control can reaches the maximum level of pressure. Sterilization consists of autoclave, control block, autoclave temperature transformer block, autoclave pressure transformer, control can pressure transformer, executive mechanisms and return mechanism. Control block consists of signal-control-blocking device, temperature controller, pressure controller, temperature programmer, pressure programmer, cooling and blowing block and blocks for determination of maximum can pressure 039-94 at first and second stage, respectively. Measurement of matured degree of beef by measuring the chipping ratio of at least one of myofibril, ATP-related compound and 30 kDa component Meiji Milk Prod. Co. Ltd JP-05119033; 14 May 1993
One or more of a chipping ratio (MFI) of myofibril, an ATPrelated compound and 30 kDa component in a block of beef is measured. As the ATP-related compound, one or more of inosine, hypoxanthine and deriving K value (ratio of total of