The Insort Sherlock + Analyst sets new standards for Process monitoring in Potato Processing

At the Technical Fair Interpom | Primeurs, which will take place in Kortrijk in Belgium from 23 to 25 November, Insort GmbH is going to present its latest development in the field of process monitoring.

Thanks to its Chemical Imaging Technology, Sherlock + Analyst makes it possible to quantitatively acquire chemical product parameters in food production flows.

This yields the advantage that time-consuming quality inspections to be made in the laboratory by way of sampling are a thing of the past and can be substituted by Sherlock’s capability of enabling an in-line analysis. Approx. 80,000 measuring points that are directly provided in-line on the product flow help to furnish analytical results that excel by high precision in statistical terms and can directly be used for classifying quality, controlling processes or sorting.

As the Chemical Imaging Technology has a sensory system based on local resolution, this function can also be used for very heterogeneous foodstuffs.

The analyzer is available in working widths of 300 – 1000 mm and can be extended in a modular manner.
 

Sherlock + Analyst to measure dry matter content

Dry matter in a potato

By way of example, we would like to mention the measurement of dry matter within the potato. The CIT image shows the distribution of dry substance within a potato. The water veins in the centre of the potato are clearly visible.

This analytical data acquired in-line helps to automate the process of potato processing and significantly increase the quality and output.

Furthermore, the raw products can be classified reliably and objectively at the receipt of goods. The final products, for their part, can be classified before the withdrawal of goods.

Additional functions enlarge the field of application as to create a comprehensive analyzer

Sherlock + Analyst as a top-precision Peel Scanner

Sherlock + Analyst as a top precision peel scanner

The peel scanning function, which makes it possible to control the steam peeling process for potatoes and thus enables the customer to save money, has already truly stood the test and helps to reduce peeling losses to a minimum.

Properties of Sherlock + Analyst as a Top-precision Peel Scanner:
 

• Un-affected by differences in peel type, colour or storage time of potato
• Suitable for analysing peeling performance of all types of peelers
• Can distinguish between peel, scurf or other types of surface defects
• One model-fits-all – no need to change any colour teachings
• Is adaptable to continuous use or batch inspection
• Continuous streaming of peel values for process control
• Evaluation can be made batch specific

In addition, the measurement of the length and width enables accurate acquisition of the product dimensions. Thus the customer is offered the opportunity of defining different size classes as needed and obtaining a statistics as an output.

An RGB (Red / Blue / Green) camera, which is obtainable additionally, serves to record colour defects and colour intensities of foodstuffs in-line very accurately and classify both raw products and final products.

Sherlock + Analyst also is obtainable as an upgrade for the whole Sherlock Product Family, which has already perfectly stood the test when it comes to sorting defects and foreign bodies inherent in the product.