Quality control on a microscopic scale
Food microstructure knowledge will be important in helping the industry meet the demands of the modern consumer, including improved quality, nutritional value and safety. As part of the EU-funded project INSIDEFOOD (http://www.insidefood.eu(opens in new window)) , universities and research institutes have joined forces with food and technology companies to bring these new technologies to market. INSIDEFOOD chose fresh fruit, dried fruit and cereal products as test objects. A broad range of non-invasive 3D imaging devices and methods were selected, and mathematical modelling was used to interpret the data. This approach allowed researchers to study the changes in food quality as a result of microstructural changes. Project efforts have resulted in several useful methods to measure food quality on the production line. Specific quality problems, such as internal fruit damage or the presence of foreign materials in cereals, could easily be identified using these methods. The knowledge gained by INSIDEFOOD will directly benefit EU cereal and fresh fruit industries by improving storage and processing methods. In addition, new methods to monitor microstructure on the production line will improve quality control and reduce wastage in the food industry in general.
