How the VolScan Profiler works

The VolScan Profiler is a benchtop laser-based scanner that measures the volume of bread and bakery products.

AACC Approved Method 10.16.01

At the 100th American Association of Cereal Chemists Conference (AACC) in Minneapolis in October 2015, the VolScan Profiler was awarded the certificate of approval as an AACCI Standard Method with reference 10.16.01.

This non-contact measurement system offers considerable advantages over contact and displacement techniques which purely measure volume. The rapid 3-dimensional digitisation of products enables the automatic calculation of several detailed dimension related parameters, the results of which may be mathematically manipulated for immediate use or future retrieval in a variety of data formats.

With the VolScan Profiler, manufacturers have a precise and fast method for the measurement of the volume of bakery products in order to be able to control and monitor the breadmaking conditions and ingredient performance.

How the test works

The product is speared at each end or located by a suitable mounting device tailored to the specific product.

Parameters for each batch under test which are entered into the software by the operator include: sample ID name, date, flour weight, bread type and shape. The product is then automatically weighed and an eye-safe laser device is scanned vertically to measure the contours of the product at selectable intervals whilst it rotates.

Each interval consists of 400 data points providing a detailed profile of the product. This assessment can be done rapidly, the results being obtained in a period ranging from a few seconds to a few minutes depending upon the chosen interval (0.5mm to 26mm) and the preferred precision.

Temperature of both the testing chamber and the product surface (optional extra) can be measured automatically.

The product is mounted at each end or located by a suitable mounting device tailored to the specific product.

Parameters entered into the software by the operator for each batch under test include: sample ID name, date, flour weight, bread type and batch code [1].

This assessment can be done rapidly, the results being obtained in a period ranging from a few seconds to a few minutes depending upon the chosen interval (0.5mm to 26mm) and the preferred precision [1].

Parameters and Calculations can be defined by the user, providing maximum flexibility of data reporting requirements [2/3]. The product is then automatically weighed and an eye-safe laser device scans vertically to measure the contours of the product at selectable intervals whilst the product rotates. Each interval consists of 400 data points providing a detailed profile of the product [4/5].

full guide is available in Help file format [6] to assist in setting up and performing tests, explaining the calculations and advising on optimum test settings to suit your product [7].

Find out more about the VolScan Profiler system

Measuring Volume

How the VolScan Profiler works

Data Analysis and Presentation

Features and Benefits

Application Areas

Unique Software Feature

Technical Specification

Accessories

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