K-Tek develops long-distance laser analysis
solids and opaque liquids at penetrations of up to an incredible 60
metres. By using an extremely small wavelength, the unit offers
manufacturers virtually no angle divergence.
The LM200 unit from K-Tek features an advanced timing system and sophisticated, self-correcting signal processing functions that allow it to accurately and reliably measure level, distance, and position in difficult conditions. The manufacturer claims that the LM200 works even in the presence of vapours and turbulence.
But the main selling point of the LM200 transmitter is that it takes measurements using a laser with an extremely small wavelength. As a result, the unit has virtually no angle divergence, even over long distances. It can be narrowly focused, ensuring that it does not pick up interference from surrounding objects.
"Vibration and constantly changing levels with great reposing angles are a challenge for most non-contact measurement technologies, such as ultrasonic and open air radar, due to their inherent 'beam spread' nature," said Ivo Radanov, product manager for lasers and ultrasonics at K-Tek. "The LM200 combines accurate, long distance laser measurements with no beam divergence."
The LM200 features an all-digital design that provides speed and accuracy in a compact unit. The system architecture allows the software to perform distance measurements quickly, then dedicate more time for sophisticated signal processing, data analysis, and distance display.
A rugged, powder coated aluminum enclosure ensures operation in a variety of challenging environments. Stainless steel dust tubes prevent dust build-up and protect the optical lens from being coated.
Last pulse detection means the LM200 can select true signals from among the many that are reflected from dust clouds, agitator blades, or other obstacles. Colour compensation corrects for weak or excessive return signals.
The LM200, priced at $2600, is a stand-alone unit that requires no calibration or special configuration. This ensures users are quickly up and running. The unit is easily programmed with a Palm handheld device or a desktop/laptop PC.
Portable mounting options allow users to position the laser in any direction. K-TEK uses Class 1 lasers, making the LM200 productssafe for the human eye. No special safety glasses are required.
K-Tek's laser technology is just one of a number of methods that food manufacturers can adopt to determine the texture and consistency of food during production. Stable Micro Systems for example recently developed a probe that works by penetrating the food in several places to give an average reading.
Stable Micro Systems has developed a Multiple Puncture Probe that, it claims, accurately quantifies the firmness of foods with variable textures, from fruit and vegetables to thick-cut marmalade and chocolate chip ice cream. Using several testing pins, attached to the TA.XTplus texture analyser, food manufacturers can test non-uniform products containing particulates of different size, shape, structure and levels of hardness, to provide repeatable results.
Testing diverse elements within one product, such as ice cream containing randomly-distributed fruit chunks, is not only tricky but often results in low reproduceability and misleading data. It may show wide variances between maximum and minimum force resistance, depending on whether the probe reaches a piece of fruit or ice-cream first.
By penetrating the product in several areas at the same time, Stable Micro Systems claims that the Multiple Puncture Probe produces an averaging effect and is therefore more representative.
The company claims that the testing method also greater offers flexibility. When forces are created above the capacity of the load cell being used in the TA.XTplus texture analyser, the operator can adapt the test by removing pins and reducing the contact area, if necessary. However, the more probes that are used in the test, the more reproducible the results.
Stable Micro Systems believes that instrumental methods of assessing texture rather than sensory analysis tend to be more accurate. They operate under more strictly defined and controlled conditions, and problems of experimental variability are more likely to be caused by sample heterogeneity than by instrumental imprecision.
In addition, changes in ingredient levels can cause simultaneous changes in product characteristics, and some of these changes are difficult to mask. This tends to make sensory analysis difficult - for example cake firmness continually fluctuates depending on sugar content.
