Some of the richest sources of proteins – a staple of a healthy diet – are seafood, meat and poultry. But whether these are processed for human consumption or pet food, achieving food safety and product quality is not always easy. Which is why TOMRA offers application-specific sorting solutions for proteins.

Automated sorting machines for protein-rich foods (such as meat, nuts, grains, and dairy) typically utilize multispectral o hyperspectral imaging technology. To achieve precise detection of protein content, humedad, and fat, and to effectively reject foreign materials, these sorters employ a combination of LED wavelengths ranging from visible light to Infrarrojos de onda corta (SWIR).

Las siguientes son las longitudes de onda principales utilizadas en la clasificación de alimentos con proteínas y sus funciones específicas.:

1. Infrarrojos de onda corta (SWIR, 1000nm – 2500 nm) — La banda de huellas dactilares Core Chemical

Esta es la banda más crítica para detectar proteínas., gordo, y humedad, ya que las moléculas orgánicas exhiben características específicas “huella dactilar” picos de absorción dentro de este rango.

• 1180nm – 1220 nm: La segunda banda de absorción armónica para grasa y humedad.. Se utiliza para diferenciar la grasa del tejido magro. (la proporción de grasa a magra) en el procesamiento de carne.
• 1450nm – 1500 nm: Una banda de fuerte absorción de humedad.. Se utiliza para controlar los niveles de frescura y deshidratación., o para identificar objetos extraños basándose en diferentes contenidos de agua.
• 1650nm – 1750 nm (La longitud de onda característica): El pico de absorción primaria de proteínas. (enlaces NH). This band directly senses the concentration of protein molecules and is considered the “signature wavelength” for protein sorting systems.
• 1940Nuevo Méjico: The peak absorption point for water.
• 2050nm – 2180nm: The combination frequency band for proteins and amino acids. It is used for high-precision compositional analysis, such as protein-level grading in grains.

2. Near-Infrared (NIR, 700nm – 1000nm) — Basic Feature Recognition

• 850nm – 940nm: Standard infrared illumination. It is used to identify surface defects in seeds and nuts or to distinguish inorganic foreign materials, such as plastics and stones.

3. Visible Light (RGB, 400nm – 700nm) — Morphological and Aesthetic Sorting

• 450Nuevo Méjico (Azul), 525Nuevo Méjico (Verde), 630Nuevo Méjico (Rojo): Used to detect anomalies in shape, size, and color, such as meat discoloration or mold in nuts.

4. Ultraviolet (ultravioleta, 365nm – 395nm) — Fluorescence Detection

• 365Nuevo Méjico: Used to excite fluorescence in aflatoxins (primarily in nuts and grains) or bone fragments. This allows the system to eliminate carcinogens and bone residue that are otherwise invisible to the naked eye.