19 March 2024
In the food industry, quality control with its classic methods of analysis and wet chemical processes is still very broadly distributed. This takes place in the lab, whereby a sample is taken for each batch. Products that do not correspond with specifications are held back. There is often thereby a heterogeneous environment of analysis devices, software tools and processes present in the company. The devices are linked only in individual cases via the operating software with a central lab information and management system (LIMS). The data are transferred with USB sticks and Excel sheets or, least ideally, are printed out and handed over manually – such a procedure in times of increasing digitalisation is hardly practical.
The key to the better product
In addition to this, the samples must be taken during ongoing production under observance of the strictest hygiene conditions, which proves especially difficult in closed processes. "Especially with regard to trends like the Internet of Things and Big Data, various processes and structures in quality assurance must be adapted in companies that process food", says Matthias Schlüter, Director Anuga FoodTec. Automation solutions and process analysis technologies (PAT), both areas of focus on the Cologne fair grounds, are key to this. "Visitors find a comprehensive offering across segments for qualitative and quantitative analysis in the lab and process at the stands of the exhibitors", according to Schlüter.
With a PAT-based approach, the measurement parameters familiar from the lab are directly recorded in the production process by the analysis instruments. From there, the values are transferred to the process control system, which can be integrated on the device side into an Industry 4.0 concept. The declared goal: to ensure a food production within the specifications from the start that avoids product losses and helps reduce costs.
Inline analysis of ingredients
In keeping with this premise, near infrared (NIR) spectrometers have developed into reliable tools for monitoring in all steps of food manufacturing. The mathematical models required for the evaluation of spectroscopic results are stored in the devices, meaning that they combine probe and spectrometer in one apparatus. With them, quality-relevant parameters like dry matter, sugar, protein and fat content can be directly determined in the production line – contact-free and without having to take samples. At the same time, faulty batches can be avoided, as deviating values are recognised at an early point, and not first following analysis in the lab.
Manufacturers of cooking oils can in this way define the oil content of the raw materials even before pressing.? The same applies in the milk industry, for example, for the manufacture of yogurt. Here, the content of fructose can be determined, which can fluctuate in the fruits processed depending upon the sort and stage of ripeness. Instead of a time-intensive determination by way of the refraction index, the spectroscopic inline measurement through reflection probe ensures the best possible quality prior to filling. Process analysis technology thus paves the way to automated batch approval. It is also ultimately about increasing yields, and this with the use of as little energy as possible. If, for example, the desired degree of drying of milk powder for baby food has been achieved, no further heat need be applied to the process.
Artificial intelligence in quality control
Innovative solutions, as they can be found at Anuga FoodTec, assist food manufacturers in recognising foreign bodies, determining the filling level or the integrity of modified atmosphere packaging. Important is that the production time is not lengthened as a result of the measurement procedure. Contact-free measurement procedures are primarily used for this reason. The image processing software must also calculate the results in real time in order that a defective product can be immediately ejected. That artificial intelligence is thereby becoming increasingly important also becomes evident on the Cologne fair grounds. Optical processes with deep learning are available in increasing numbers on the market. With them, it is possible, to examine food over the entire wavelength range from ultraviolet through the visible to near infrared.
The technology providers present sorters and foreign body recognition systems at Anuga FoodTec that can be seamlessly incorporated into existing processing lines and be programmed customer-specifically. Classic sorting systems use a visual inspection with normal light. Thus, for example, the degree of browning of toast or buns can be precisely determined through a 2D colour analysis of the surface. Baked goods that have been browned too dark are thus sorted out automatically prior to packaging, so that they don't make it onto the market in the first place. It becomes more difficult when the chocolate glazing on cookies need to be inspected. In the case of modern systems, the software recognises whether the glazing has been correctly applied to the baked item within milliseconds on the basis of the brightness structure of the surface. Because countless possibilities of incorrectly applying chocolate coating are conceivable, deep learning technologies play a central role. This means that the software "learns" the typical properties of the objects to be recognised through the detailed evaluation of digital image data. Only images in which correctly glazed cookies are seen are required for this training.
Where is the food industry?
The prospect of Anuga FoodTec 2024 shows, the demand for process analysis technology has also grown with the increasing requirements for system efficiency and food quality. "The requirements for efficiency and sustainability are advancing the need for PAT in the food and beverage industries", Matthias Schlüter emphasises. There is in the meantime a large offering of technologies and sensors suitable for corresponding applications on the market. The PAT of the future will be smart and, besides the actual measuring value, also make a large number of additional data available, for example, about the condition of the system, in order to initiate prescient maintenance measures. However, where does it make sense to replace laboratory analysis with PAT? And what challenges can be solved, and how, in order to outfit existing systems with more process analytics? Answers to these will be provided by the exhibitors from 19 to 22 March on the Cologne fair grounds.
Focus on the product
This year, AnugaFoodTec 2024 reflects the entire spectrum of modern process analysis technologies for the food and beverage industries. Thanks to progress in the field of optical technologies, many tasks of quality control and assurance can in the meantime be solved in real time. Artificial intelligence and deep learning algorithms thereby play an increasingly important role on the Cologne fair grounds."
 Foto: Koelnmesse / Anuga FoodTec / Oliver WachenfeldMany hot topics at Anuga FoodTec 2024 |
In the food industry, quality control with its classic methods of analysis and wet chemical processes is still very broadly distributed. This takes place in the lab, whereby a sample is taken for each batch. Products that do not correspond with specifications are held back. There is often thereby a heterogeneous environment of analysis devices, software tools and processes present in the company. The devices are linked only in individual cases via the operating software with a central lab information and management system (LIMS). The data are transferred with USB sticks and Excel sheets or, least ideally, are printed out and handed over manually – such a procedure in times of increasing digitalisation is hardly practical.
The key to the better product
In addition to this, the samples must be taken during ongoing production under observance of the strictest hygiene conditions, which proves especially difficult in closed processes. "Especially with regard to trends like the Internet of Things and Big Data, various processes and structures in quality assurance must be adapted in companies that process food", says Matthias Schlüter, Director Anuga FoodTec. Automation solutions and process analysis technologies (PAT), both areas of focus on the Cologne fair grounds, are key to this. "Visitors find a comprehensive offering across segments for qualitative and quantitative analysis in the lab and process at the stands of the exhibitors", according to Schlüter.
With a PAT-based approach, the measurement parameters familiar from the lab are directly recorded in the production process by the analysis instruments. From there, the values are transferred to the process control system, which can be integrated on the device side into an Industry 4.0 concept. The declared goal: to ensure a food production within the specifications from the start that avoids product losses and helps reduce costs.
Inline analysis of ingredients
In keeping with this premise, near infrared (NIR) spectrometers have developed into reliable tools for monitoring in all steps of food manufacturing. The mathematical models required for the evaluation of spectroscopic results are stored in the devices, meaning that they combine probe and spectrometer in one apparatus. With them, quality-relevant parameters like dry matter, sugar, protein and fat content can be directly determined in the production line – contact-free and without having to take samples. At the same time, faulty batches can be avoided, as deviating values are recognised at an early point, and not first following analysis in the lab.
Manufacturers of cooking oils can in this way define the oil content of the raw materials even before pressing.? The same applies in the milk industry, for example, for the manufacture of yogurt. Here, the content of fructose can be determined, which can fluctuate in the fruits processed depending upon the sort and stage of ripeness. Instead of a time-intensive determination by way of the refraction index, the spectroscopic inline measurement through reflection probe ensures the best possible quality prior to filling. Process analysis technology thus paves the way to automated batch approval. It is also ultimately about increasing yields, and this with the use of as little energy as possible. If, for example, the desired degree of drying of milk powder for baby food has been achieved, no further heat need be applied to the process.
Artificial intelligence in quality control
Innovative solutions, as they can be found at Anuga FoodTec, assist food manufacturers in recognising foreign bodies, determining the filling level or the integrity of modified atmosphere packaging. Important is that the production time is not lengthened as a result of the measurement procedure. Contact-free measurement procedures are primarily used for this reason. The image processing software must also calculate the results in real time in order that a defective product can be immediately ejected. That artificial intelligence is thereby becoming increasingly important also becomes evident on the Cologne fair grounds. Optical processes with deep learning are available in increasing numbers on the market. With them, it is possible, to examine food over the entire wavelength range from ultraviolet through the visible to near infrared.
The technology providers present sorters and foreign body recognition systems at Anuga FoodTec that can be seamlessly incorporated into existing processing lines and be programmed customer-specifically. Classic sorting systems use a visual inspection with normal light. Thus, for example, the degree of browning of toast or buns can be precisely determined through a 2D colour analysis of the surface. Baked goods that have been browned too dark are thus sorted out automatically prior to packaging, so that they don't make it onto the market in the first place. It becomes more difficult when the chocolate glazing on cookies need to be inspected. In the case of modern systems, the software recognises whether the glazing has been correctly applied to the baked item within milliseconds on the basis of the brightness structure of the surface. Because countless possibilities of incorrectly applying chocolate coating are conceivable, deep learning technologies play a central role. This means that the software "learns" the typical properties of the objects to be recognised through the detailed evaluation of digital image data. Only images in which correctly glazed cookies are seen are required for this training.
Where is the food industry?
The prospect of Anuga FoodTec 2024 shows, the demand for process analysis technology has also grown with the increasing requirements for system efficiency and food quality. "The requirements for efficiency and sustainability are advancing the need for PAT in the food and beverage industries", Matthias Schlüter emphasises. There is in the meantime a large offering of technologies and sensors suitable for corresponding applications on the market. The PAT of the future will be smart and, besides the actual measuring value, also make a large number of additional data available, for example, about the condition of the system, in order to initiate prescient maintenance measures. However, where does it make sense to replace laboratory analysis with PAT? And what challenges can be solved, and how, in order to outfit existing systems with more process analytics? Answers to these will be provided by the exhibitors from 19 to 22 March on the Cologne fair grounds.
More news about "Anuga FoodTec":
26 April 2022
How can the safety of food be guaranteed in the context of international chain stores and the at the same time growing need for transparency regarding the origin and processing? This question is one of the key themes at this year’s Anuga FoodTec. To minimise the consumer protection risks and guarantee the authenticity of the foodstuffs, the international supplier fair for the food and beverage industry provides information on the latest technologies and services. The agenda focuses on trends and the residue analytics process as well as on current approaches for the prevention of food fraud. Experts estimate that around ten percent of the food and raw materials traded worldwide are affected by food fraud. The most frequently counterfeited foodstuffs are olive oil, honey, milk, fish as well as adulterated spice and nut mixtures. (more…)11 March 2022
Federal Minister of Food, Cem Özdemir, to open Anuga FoodTec 2022
Cem Ödzemir, Federal Minister of Food and Agriculture, will open Anuga FoodTec, the international suppliers fair for the food and beverage industry, on 26 April 2022. In the scope of his visit, the Federal Minister will tour the trade fair together with representatives from the organisers of the event, Koelnmesse, and from the DLG (German Agricultural Society) as the event's expert and industry sponsor. An opening conference will be held after the tour. (more…)14 December 2020
Anuga FoodTec postponed to April 2022 due to pandemic
The pandemic and associated travel and event restrictions have also had an impact on Anuga FoodTec, which was originally scheduled for March 2021. After extensive discussions with industry participants and the German Agricultural Society (DLG), the professional and conceptual sponsor of the trade fair, Koelnmesse sees no alternative but to postpone Anuga FoodTec. The next Anuga FoodTec will take place from 26 to 29 April 2022. (more…)5 March 2018
Anuga FoodTec to focus on packing and food safety
The demands in food are high. Only companies that master and check the packing process get safe products. From 20 to 23 March 2018, Anuga FoodTec in Cologne is placing a special focus on modern methods for checking leaks and X-ray inspection. (more…)14 November 2017
Anuga FoodTec 2018: Robots in the food industry
A new generation of robots is on the verge of making the breakthrough in the food and beverage industry: the cobots. Equipped with collaborating arms, sensitive sensors and cutting-edge safety technology, the autonomous lightweight robots will work hand in hand with the employees in future. (more…)5 July 2017
Anuga FoodTec 2018 to cooperate with IFU – Technical Workshop
Anuga FoodTec and the International Fruit and Vegetable Juice Association (IFU) have agreed on an extensive partnership. Among other things, the cooperation foresees the execution of a technical workshop by the IFU at Anuga FoodTec 2018. The motto of the technical workshop is "For the Juice Industry. From the Industry Experts." (more…)
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