Volume Determination
In addition to the fast three-dimensional digitization of products, we offer the possibility to measure objects that are not possible to be measured with the seed shift due to their nature or size.
Traditionally, volume measurements of baked products have been obtained by the technique of seed displacement, in which the amount of rape seed or pearl barley packing around the loaf in a standard container is measured. Whilst this method has been universally recognised for decades as indicative of baking quality, it is now considered primitive, inaccurate, tedious and laborious. Repeated calibration, operator dependence, loss of rapeseed due to spillage/adherence of seeds to the product or to static electricity, seed clumping due to moisture absorption, periodic sieving of the seed to remove food crumbs, the potential crushing of soft products and the manual recording of results are the common drawbacks affecting both the efficiency and the accuracy of the measurement.
