Methods and systems for correction of water content measurements include determining an apparent water content measurement of a sample material while the sample material is dried in ambient vapor pressure conditions, determining a correction value that represents a relationship between the apparent water content and the vapor pressure, and correcting the apparent water content measurement based on the correction value. These methods and systems can reduce cost, measurement time, and error in water content measurement for products that lose water over time, such as while being dried or cured.

Methods and systems for correction of water content measurements include determining an apparent water content measurement of a sample material while the sample material is dried in ambient vapor pressure conditions, determining a correction value that represents a relationship between the apparent water content and the vapor pressure, and correcting the apparent water content measurement based on the correction value. These methods and systems can reduce cost, measurement time, and error in water content measurement for products that lose water over time, such as while being dried or cured.

A temperature indicating label for perishables includes a protective layer, a thermochromic liquid crystal layer, a silver-plated layer, an adhesive layer, and a release liner. The thermochromic liquid crystal layer is perimetrically superimposed onto the silver-plated layer. The protective layer is perimetrically superimposed onto the thermochromic liquid crystal layer. The protective layer and the silver-plated layer are oppositely positioned of each other about the thermochromic liquid crystal layer as the thermochromic liquid crystal layer displays a color-coded reading to demonstrate the measured temperature of the perishables. The adhesive layer is superimposed onto the silver-plated layer thus allowing the label to be attached to the package or the container of the food. The adhesive layer is oppositely positioned to the thermochromic liquid crystal layer as the release liner is perimetrically attached to the adhesive layer.

A temperature indicating label for perishables includes a protective layer, a thermochromic liquid crystal layer, a silver-plated layer, an adhesive layer, and a release liner. The thermochromic liquid crystal layer is perimetrically superimposed onto the silver-plated layer. The protective layer is perimetrically superimposed onto the thermochromic liquid crystal layer. The protective layer and the silver-plated layer are oppositely positioned of each other about the thermochromic liquid crystal layer as the thermochromic liquid crystal layer displays a color-coded reading to demonstrate the measured temperature of the perishables. The adhesive layer is superimposed onto the silver-plated layer thus allowing the label to be attached to the package or the container of the food. The adhesive layer is oppositely positioned to the thermochromic liquid crystal layer as the release liner is perimetrically attached to the adhesive layer.

The invention relates to an inspection system for quality analysis of a food product, comprising conveyance means for moving it to an inspection area, a lighting device consisting of LEDs that emit a light sequence directed towards the inspection area to light up the product by transmission, a linear camera with at least one line of pixels for collecting a plurality of images in each light sequence of the lighting device, and focusing means for focusing the beam emitted by the lighting device. Advantageously, the lighting device is activated in a pulsed manner, generating a light sequence with at least two different illuminations, at least one of which is a transmission-pulsed illumination. The lighting device is aligned on the axis formed by the product to be inspected and the linear camera.

The present invention relates to a method for identifying fruit shelf life automatically based on thermal imaging Identifying every day the pattern of change in temperature of fruit's thermal image, we can predict the shelf life of fruit which is how many days the fruit will remain edible in an accurate manner without destructing the fruit. In this system, thermal dataset is created comprising of samples of thermal images (206) of fruit taken on every day after harvesting where fruit may be from cold storage or room temperature using thermal imaging device (204). Transfer learning a deep learning technique is applied on this thermal dataset to compute the threshold weights (210) which are then used to classify or predict the fruit shelf life by comparing these pre-trained weights with the features of fruit's thermal image extracted from convolution and poling layer (212) of deep learning model

The present application is related to the process of automation of separation by identification, classification and quantification of grains and their possible pertinent materials through equipment that performs such events, aiming at the automation of the whole chain of separation, identification and classification. grain, thus eliminating the human action of the process and thus avoiding errors related to human interaction in the process. This process has 4 steps, as follows: grain and impurities entering the equipment; separation of impurities and grains: grain processing and qualitative and quantitative identification of grains and impurities. The process and equipment can be applied to the separation by identification, classification and quantification of grains such as soybeans, corn, among others, and their possible pertinent materials.

A method for processing food products (12) includes transporting the food products by a first conveyor (11), an X-ray unit (13) positioned between the intake end and the discharge end of the first conveyor to acquire a first set of product-specific data relating to the food product transported. At least one first optical camera (17), assigned to the first conveyor, is used to acquire a second set of product-specific data relating to the food product. A control unit (18) is used to receive and integrate the first and second data sets to analyze the composition of the food product and determine parameters for the food product. Based on the determined parameters of the food product, the food product is cut with a cutting unit, under the control of the control unit.

A method for processing food products (12) includes transporting the food products by a first conveyor (11), an X-ray unit (13) positioned between the intake end and the discharge end of the first conveyor to acquire a first set of product-specific data relating to the food product transported. At least one first optical camera (17), assigned to the first conveyor, is used to acquire a second set of product-specific data relating to the food product. A control unit (18) is used to receive and integrate the first and second data sets to analyze the composition of the food product and determine parameters for the food product. Based on the determined parameters of the food product, the food product is cut with a cutting unit, under the control of the control unit.

The present invention relates to a method for the determination of processing influences on the quality of feedstuff raw materials and/or feedstuffs, in which the processing conditions indicator of the of feedstuff raw materials and/or feedstuffs is determined and the specific digestibility coefficient of an amino acid of a feedstuff raw material and/or feedstuff in an animal species is determined. The present invention also relates to a process for the optimization of feedstuffs considering the determined processing influences and the thus obtained and/or obtainable feedstuffs.