Ultrasonic spectroscopy, a system commonly used to scan product structure, could be increasingly used for process and quality control, according to Dr Vitaly Buckin, senior lecturer at University College Dublin’s School of Chemistry and Biology.
The technology is commonly used in research and development to determine how minute changes to products affect their stability at a molecular level and related aspects such as shelf-life.
However, Buckin said: “The technology will develop further downstream in product development in areas such as process and quality control.” The system works in exactly the same way as ultrasound scans to monitor the activity of babies in the uterus, except that the ultrasonic waves used are much more highly compressed.
The technology could be used to monitor the coagulation of milk, the structure of ice cream at various temperatures or the activity of enzymes in processes such as fermentation, said Buckin. This form of spectroscopy could enable manufacturers to detect real-time changes to their products and more finely tune aspects such as texture, he said.
It could enable them to much more accurately predict the quantities of ingredients needed or the time taken to heat treat products to achieve a desired result, delivering cost savings. “You’ll save on energy, optimise processes and save on operator control,” he said.