Revolutionizing Cheese Production: The Role of Tomography

The Integration of Tomography in Cheese Production

In recent years, the food industry has witnessed the emergence of new technologies that offer real-time monitoring and control. One such advancement is the application of tomography in cheese making, facilitated by Industrial Tomography Systems (ITS). This technology provides an unparalleled glimpse into the curdling stage, enhancing both quality and efficiency.

Benefits of Real-Time Data

Tomography enables cheese makers to visualize the curd and whey separation process in real-time. This technology offers significant advantages, including better product consistency, reduced energy consumption, and lower operational costs. ITS tailored a specialized Electrical Resistance Tomography (ERT) system to meet the needs of a leading European dairy, ensuring it met rigorous hygiene standards and operational demands, such as maintaining temperatures from 0 to 120°C and pressures up to 10bar.

Technical Specifications and Software

The bespoke ITS system measures electrical conductivity differences between curds and whey. The data captured by the sensor array is processed using ITS’s v5r Windows-based software, yielding detailed tomograms and 2D representations that can be easily interpreted by production staff. Clients have commended the system for its precision, ease of integration, and user-friendly interface.