In-line thermal wave radar imaging for ice cream quality control

Overview

Thermal-Wave Radar Imaging (TWRI) is an advanced non-destructive testing technique designed to revolutionize quality control in the ice cream manufacturing process. By utilizing active infrared thermography, TWRI enables the detection of subsurface and compositional inconsistencies such as air pocket distribution, phase separation, crystallization, and melting zones. This technology provides enhanced thermal contrast and depth resolution, allowing for real-time monitoring and improved product quality throughout production, storage, and distribution.

Technical specifications

TWRI operates by analyzing modulated thermal waves that interact with the ice cream's optical and thermophysical properties. This technique is capable of revealing structural inconsistencies approximately 3mm beneath the surface. Key features include:

• Non-destructive and rapid assessment: Allows for continuous monitoring without damaging the product.
• Enhanced depth resolution: Detects subsurface changes that traditional visual inspections cannot identify.
• Improved sensitivity: Capable of identifying temperature-induced changes, supporting shelf-life predictions.
• Photothermal coherence analysis: Isolates thermal signatures related to structural or compositional changes, providing a robust inspection method.

Technology readiness level

The development of TWRI for ice cream quality monitoring is currently at Technology Readiness Level 4. Ongoing validation is structured in five phases, including laboratory testing, parameter optimization, algorithm refinement, and prototype development for real-world applications. The technology is undergoing testing in simulated or production environments with industry partners to ensure accuracy, reliability, and integration ease.