The company has filed an application to use the technology
to cull fresh spinach at the rate of 3,300 pounds per hour.
Optical scanners now in use can cull on the basis of shape,
colour and size, but about two-thirds of what’s culled is perfectly safe and
nutritious.
Spectroscopy can be used to also cull on the basis of moisture,
degradants, impurities, chemical reactions and leaf health.
It can sort spinach into various grades and the technology
can be applied to improve food safety.
Now the company is working on meat, such as spiral hams for
which it can identify bone, fat and lean and therefore could be applied to
grade primal cuts.
All of this can be done as food moves down the processing
line. The chemical analysis will also spot any product formulations that fail
to meet specifications and any contaminants.
The team is now working on identifying harvesting readiness
and crop health.
