The MULTIPLE project will strengthen EU photonics manufacturing base. Cost-efficiency, flexibility, high productivity and quality attained thanks to MULTIPLE solutions will allow laser, optical measurement and image processing equipment, companies in Europe to compete glob ally through a breakthrough technology in manufacturing, thus benefiting from business opportunities in fast growing markets.

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Food industry

Monitoring solutions for improved quality control in chocolate production

For the food industry, the MULTIPLE project aims to implement the technologies to improve the quality control within the manufacturing process and measure things like the viscosity, sugar content, grain size of the sugar and other quality product characteristics such as glossiness and texture.

MULTIPLE is implementing its technologies to improve the quality control in a chocolate production line. The whole process optimization system will be run with different labels of chocolate and measure things like the sugar content, grain size of the sugar and other quality product characteristics such as glossiness and texture. Chemometrics models will be used for the prediction of chocolate fat content, adulteration, composition, viscosity and crystallinity. The most suitable approach, or combination, will be selected for implementation and embedded in the software, so product quality can be checked and validated. With this data, deep classification models will be retrained and validated using cloud services. This technology aims to develop a control strategy capable to revise the destination (i.e. the final chocolate label) of the current subproducts even in intermediate close-to-final stages, depending on the compliance with quality requirements and characteristics of different chocolate types and labels.

First results

October 2020 – First trials with chocolate samples

Partners Imec, IRIS and Senorics performed measurements on chocolate samples from Jotis in the VNIR, SWIR and NIR ranges with a snapscan camera and different spectrometers. Measurements were done to evaluate quality control for identification of fat content and tempering, and quantify particles sizes and viscosity in melted and solid chocolates samples. Samples included both milk and dark chocolates, and the first results have shown promising distinguishing features for chocolate. The results obtained from the test analysis will be evaluated and used to develop an online monitoring system for these parameters.

Samples Jotis
Set-up SWIR
Set-up VNIR
Set-up NIR spectrometer