Printer Friendly
The Free Library
22,728,043 articles and books

Digital imaging system helps bakery produce perfect buns.

The perfect bun BUN blood urea nitrogen; see urea nitrogen.

blood urea nitrogen

Blood urea nitrogen (BUN) 
: That's one of the goals of an automated product-inspection prototype under development by Georgia Institute of Technology Georgia Institute of Technology, in Atlanta, Ga.; coeducational; state supported; chartered 1885, opened 1888. It is a member school in the university system of Georgia. Significant among its facilities and programs are the Frank H.  researchers working with Flowers Bakery, Villa Rica, GA. The first phase of the work involves introducing continuous imaging technology to the large-scale production of sandwich buns for fast-food restaurants, which hold to exacting product specifications.

The fresh-baked buns are scanned by a digital camera as they move along Flowers' production line. Items not measuring up in terms of color not of the white race; - commonly meaning, esp. in the United States, of negro blood, pure or mixed.

See also: Color
, shape, seed distribution, size or other criteria are identified by computerized computerized

adapted for analysis, storage and retrieval on a computer.

computerized axial tomography
see computed tomography.
 imaging software and eventually are removed automatically from the conveyor Conveyor

A horizontal, inclined, declined, or vertical machine for moving or transporting bulk materials, packages, or objects in a path predetermined by the design of the device and having points of loading and discharge fixed or selective.

The system is under development by engineers from the Georgia Tech Research Institute's (GTRI GTRI Georgia Tech Research Institute
GTRI Global Threat Reduction Initiative
) Food Processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes.  Technology Division in association with researchers from Georgia Tech's School of Electrical and Computer Engineering (ECE ECE Electrical and Computer Engineering
ECE Economic Commission for Europe
ECE Ecole Centrale d'Electronique (France)
ECE Educational Credential Evaluators Inc
ECE East Central Europe
ECE Endothelin Converting Enzyme
) and BakeTech, Tucker, GA, a baking equipment manufacturer.

The computerized imaging system will automate the inspection process at Flowers. Ultimately, the new approach will save money and time by increasing yield and reducing waste. It should reduce the time between noticing a problem and fixing it. Also, the system will automatically record data, such as product count and the number of out-of-spec buns, to generate production reports. Flowers will have all this data immediately for doing statistical process control so staff can implement changes that reduce the number of poor-quality buns.

The second phase of the project will extend automation by providing in-line mechanisms to correct the vagaries leading to poor-quality products. Proofers and ovens are subject to normal disturbances that can affect product quality. Automatically compensating for those disturbances reduces time spent correcting problems.

ECE researchers, working with the GTRI team, are using data from the screening and image-processing phase and from additional sensor inputs to build a supervisory control Supervisory control is a general term for control of many individual controllers or control loops, whether by a human or an automatic control system, although almost every real system is a combination of both.  system. It will be able to make changes in the proofer and oven settings to fix problems as they are detected.

Good bakers are able to react based on experience and feedback from the process. The researchers are trying to enhance the ability of expert and novice bakers alike to make better quality control adjustments, while also adding automation that can mimic some of those adjustments dynamically. While the computerized quality control and self-correcting production system holds great commercial promise for the baking industry, generic aspects of the technology may be adapted to other food processing industries as well.

Further information. Doug Britton, GTRI/EOEML, Food Processing Technology Division, Georgia Institute of Technology, 575 14th St., IPST-EC, Atlanta, GA 30332; phone: 404-385-0418; fax: 404-385-0416; email:
COPYRIGHT 2004 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2004, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

 Reader Opinion




Article Details
Printer friendly Cite/link Email Feedback
Publication:Emerging Food R&D Report
Date:Feb 1, 2004
Previous Article:Microwaves sense grain moisture, impacting harvest, storage and price.
Next Article:Knowledge of food physics will help innovative product creation.

Related Articles
Sweet success: an interview with Sticky Fingers' Doron and Kirsten.
Bakery keeps it fresh.
New bakery seeks tax exemption.
The digital edge: three shots I never would have made on film.
Bakery building balloons.
Family relates to bread business.

Terms of use | Copyright © 2014 Farlex, Inc. | Feedback | For webmasters