iba 2018

••• 7 ••• Innovationen Aromas and flavourings from vines and fruit A research team led by Hochschule Gei- senheim University are working on pro- ducing natural aroma compounds with the help of microorganisms from vines and fruit. Many of the flavourings, frag- rances and vitamins in cosmetics, phar- maceuticals and foods are plant-based. The fruits of the blackcurrant, for exam- ple, are valued for their aromas and es- sential oils. These substances are beco- ming increasingly attractive for industrial applications, sustainable pro- duction methods are thus gaining im- portance. In the “AROMAplus” project, the research team is looking to extract or refine plant metabolites with the help of enzymes and microorganisms such as yeasts, fungi and bacteria. Sensors detect contaminants Millimetre wave sensors take their measurements based not only on the attenuation of the sig- nal during the scan but also on the changes of the signal’s transit time caused by inclusions. Combi- ned with an automatic image ana- lysis process, the resulting system is able to scan packaged goods for contaminants and detect deviati- ons in homogenous production processes. Furthermore, thanks to the ability to measure residual moisture, the system is particular- ly well suited for the monitoring of drying processes. Unlike x-ray technology, the processes can be applied directly without any addi- tional radiation protection measu- res. They can also provide a stron- ger contrast ratio, particularly for plastic contaminants. Up to now, the most common technique for product inspections in the food industry besides x-ray are optical systems such as hyper- spectral cameras. For the most part, these systems only capture measurement readings on pro- duct surfaces. By combining them with high frequency sensors, it is possible to examine packaged goods and detect contaminations inside products. The process can be adapted to the most diverse products to deliver optimized cus- tomer-specific results, being espe- cially suitable for dried and frozen food. System development is fo- cused on the ability to integrate these sensors into existing plants. The Fraunhofer Institute for High Frequency Physics and Radar Techniques (FHR) conducts re- search in the area of radar tech- nology whereas the Fraunhofer Institute of Optronics, System Technologies and Image Exploita- tion (IOSB) develops multi-sensor systems. For both, quality inspec- tion and quality assurance are im- portant fields of application. FoodInSpector is able to scan packaged food and check a series of parameters. Photo: Fraunhofer FHR Continued from page 1 Anzeige TECNOPOOL GROUP TECNOPOOL GROUP consist of 3 unique Companies. TECNO- POOL SPA , Spiral, Conveyors and Line Automation manufactu- rer, GOSTOL – GOPAN d.o.o. , Bakery Equipment and Comple- te Bakery Solution producer and TECNOFRYER , dedicated to bespoke production of Industrial Fryer. Before developing any plant, we think of those who will use it, be- cause flexibility for us is not only a mental factor, it is above all a work approach. This is precisely the purpose of our design offices: it helps to establish an exclusive relation- ship with the customers, based on straightforwardness, clarity and competence. A relationship built on the meeting and sharing of ideas that starts early in the planning phase and ends with the construction of the system. This is how we develop plants that are truly personalized for each cus- tomer and for every factory design, plants that guarantee the maximum in terms of productivity and the mi- nimum in terms of maintenance. The versatility of our plants is pro- ven by the sectors in which it is ap- plied: baked products, snacks, rea- dy meals, meat, fish and vegetables industries: it’s no coincidence that our technology is often behind the processing of a food product when- ever high production volume and quality are a must. TECNOPOOL SPA www.tecnopool.it Hall B6 / 230