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Computed tomography / CT-Scan

Identification of Facility
TitleComputed tomography / CT-Scan
AcronymComputed Tomography IRTA
Key wordsstructure, salt absorption, salt distribution, salt content, water distribution, watercontent, monitoring elaboration process, ripening control, carcass composition, dryinprocess control, freezing/thawing, In vivo body composition
Latest version2013/04/15
DescriptionTomography is used to construct three-dimensional images of a structure or tissue, based in a computer analysis of a series of cross-sectional scans (X-ray) made along a single axis of a bodily structure or tissue. CT-scan application, extensively used in medicine for diagnostic purposes, is an emerging technology for food processing, based in the attenuation variation of the X rays through tissues of different density or salt content, expressed as Hounsfield Units (HUs). This technology permits a non-destructive characterization of food products and their control throughout the elaboration process.

TAC.JPG
Images
Weblinkwww.irta.eu
Possibilities and limitsNote: this data is only related with CT-Scan tests with dry-cured ham:
  • Duration of one sample analysis: 2 days (for 25 to 50 dry-cured hams; including scans, data analysis and report writing)
  • Number of persons included within the panel: 2
  • Maximum volume of storage: not applicable

Technical characteristics:

  • X-Ray source: 80, 120 , 140 K/ 60-340 mA
  • X-Ray detector: 512*512 / 256*256
  • Maximum object size: 18-50 cm width / 200 cm length
  • Spatial resolution: 0,35 -0,98 / 0,70-1,95 mm
  • Reconstruction: Diverse
  • Radiation safety: Plumb coated room. Controlled zone. 3 μSv/h till 25 μSv/h

IRTA offers this equipment as a service to companies and R&D organisations.

CertificationCE-Certification or CE-Marking Quality control certificate (in a yearly basis) by General Electric Company

Application
Application fields
  • Improvement of productivity and automation
  • Improvement of product quality
  • Optimization of the drying process for dry-cured ham
  • Classification of carcasses according to lean content
  • Evaluation of carcass composition of live animals during growth
  • Optimization of elaboration processes of meat and fish with reduced salt content
  • Control of drying and ripening in food (i.e. fruits, cheeses…)
  • Control of fat content and distribution in fish
  • Study of freezing/thawing processes
  • Study of the gradient of water in food products
  • Study of structure and texture of all types of food (i.e. eye formation in cheeses)
  • Control of food safety and quality of salt-reduced products
  • Determination of marbling and intramuscular fat
Application examples
  • Dry-cured ham
  • Pig carcass
  • Meat pieces
  • Fish
  • Cheese
  • Fruits
  • Live animals
Technology sheets that might be related to this facility
Title
X-ray for non-invasive food quality control

Accessibility & Support Service
Access conditions only available as service, other
Access conditions further comments open to collaborative projects
Languages English, French, Italian, Spanish
Other languages Catalan
Training Specific training is necessary to use this infrastructure
Training further comments n/a
Technical help analytical specific staff is dedicated to this infrastructure
Technical help further comments Only can be managed by IRTA specific staff.

Contact data
Contact person Maria Font (Main Supervisor, Researcher), Elena Fulladosa (Supervisor, Researcher) Núria Garcia-Gil (Supervisor, Researcher)
Institute/company IRTA
Country Spain
Address Finca Camps i Armet s/n 17121 Monells (Girona), Spain

Computed tomography / CT-Scan Computed Tomography IRTA structure, salt absorption, salt distribution, salt content, water distribution, watercontent, monitoring elaboration process, ripening control, carcass composition, dryinprocess control, freezing/thawing, In vivo body composition 2013/04/15


Tomography is used to construct three-dimensional images of a structure or tissue, based in a computer analysis of a series of cross-sectional scans (X-ray) made along a single axis of a bodily structure or tissue. CT-scan application, extensively used in medicine for diagnostic purposes, is an emerging technology for food processing, based in the attenuation variation of the X rays through tissues of different density or salt content, expressed as Hounsfield Units (HUs). This technology permits a non-destructive characterization of food products and their control throughout the elaboration process.

TAC.JPG

www.irta.eu Note: this data is only related with CT-Scan tests with dry-cured ham:

  • Duration of one sample analysis: 2 days (for 25 to 50 dry-cured hams; including scans, data analysis and report writing)
  • Number of persons included within the panel: 2
  • Maximum volume of storage: not applicable

Technical characteristics:

  • X-Ray source: 80, 120 , 140 K/ 60-340 mA
  • X-Ray detector: 512*512 / 256*256
  • Maximum object size: 18-50 cm width / 200 cm length
  • Spatial resolution: 0,35 -0,98 / 0,70-1,95 mm
  • Reconstruction: Diverse
  • Radiation safety: Plumb coated room. Controlled zone. 3 μSv/h till 25 μSv/h

IRTA offers this equipment as a service to companies and R&D organisations. CE-Certification or CE-Marking Quality control certificate (in a yearly basis) by General Electric Company

  • Improvement of productivity and automation
  • Improvement of product quality
  • Optimization of the drying process for dry-cured ham
  • Classification of carcasses according to lean content
  • Evaluation of carcass composition of live animals during growth
  • Optimization of elaboration processes of meat and fish with reduced salt content
  • Control of drying and ripening in food (i.e. fruits, cheeses…)
  • Control of fat content and distribution in fish
  • Study of freezing/thawing processes
  • Study of the gradient of water in food products
  • Study of structure and texture of all types of food (i.e. eye formation in cheeses)
  • Control of food safety and quality of salt-reduced products
  • Determination of marbling and intramuscular fat

  • Dry-cured ham
  • Pig carcass
  • Meat pieces
  • Fish
  • Cheese
  • Fruits
  • Live animals

only available as service, other open to collaborative projects English, French, Italian, Spanish Catalan Specific training is necessary to use this infrastructure n/a analytical specific staff is dedicated to this infrastructure Only can be managed by IRTA specific staff. Imaging Hte irta

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Created by WikiSysop on 10 February 2012, at 01:12