Numerous challenges are encountered in the manufacture of baked goods as there is a multitude of input variables that tend to impact the quality of the product.
The ability to constantly track main product attributes with the help of Sightline’s measura® real-time inspection software (for example, peak height, slopes, bake color, blister area, etc.) in a measurable way, based on user-specified specification limits, offers users the chance to react to changes in a more rapid and effective manner.
Image Credit: KPM Analytics
Table 1. Height 3D Analysis. Source: KPM Analytics
|HEIGHT 3D ANALYSIS
||The highest point on the object when resting on a flat surface; calculated by taking the average of the ‘N’ highest height points measured on the top surface (N is user-configurable).
||The curvature of the top surface on the product; measured by calculating the vertical change between the center and a user-defined ring near the edge of the product.
||The volume of an object based on height and area data; can be used with density to calculate ‘predicted weight.’
It is possible to configure Sightline In-Line systems with side-view cameras for a true 100% inspection. Defects like burn marks can be assessed and rejected if necessary.
Area, length, width, color, of burn mark. Image Credit: KPM Analytics
With the help of Sightline’s imaging technology, any food product can be quantified, either directly at the time of the production process (Over-Line/In-Line) or using a Benchtop Inspection System (Off-Line).
Given below are a few of the measurements available, especially related to English muffins.
Table 2. Overhead 2D Analysis. Source: KPM Analytics
|OVERHEAD 2D ANALYSIS
||The overall area of the object. Used to find doubles and small products.
||The area of any dark spots (i.e. blisters) on the top surface.
||The area of any white/blotchy regions (i.e. blotchiness) on the top surface.
||The average color of the product with all topping (if applicable) ignored for the calculation.
||The minimum and maximum diameters of the object as measured through the center of the object.
|Topping Coverage Percentage
||For topped product, the percentage of the top surface covered by topping (light, dark, or both).
||The average of 180 diameters of the object as measured every one degree through the center of the object.
||The length of the object as measured down the center of the long axis.
||The width of the object as measured down the center of the short axis, perpendicular to the length measurement.
||Identification and measurement of excess dough (tail) affixed to the edge of the object after baking.
Table 3. Bottom Surface Analysis. Source: KPM Analytics
|BOTTOM SURFACE ANALYSIS
||The average color of the bottom of the product with all gas pockets ignored for the calculation.
||The surface area of the dark/black regions on the bottom of the product.
||The surface area of the cornmeal regions on the product.
||The surface area of the under-baked edges on the outer ring of the bottom of the product.
Sample of 2D data collected by measura® Inspection System. Image Credit: KPM Analytics
measura® customizable “Monitor” page showing summary data. Image Credit: KPM Analytics
Dark region identified as out of spec Product will be rejected. Image Credit: KPM Analytics
This information has been sourced, reviewed and adapted from materials provided by KPM Analytics.
For more information on this source, please visit KPM Analytics.