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How Does a Food Scanner Work?

Published in Food Technology 3 mins read

A food scanner works by shining light onto the food and analyzing how that light interacts with its molecules. This data is then processed, often using cloud-based analysis, to identify the food's composition and characteristics.

The Process Explained

Here's a breakdown of the food scanning process:

  1. Light Emission: The scanner emits a specific type of light, often near-infrared (NIR) light, onto the food sample. Different scanners might use different light sources depending on their intended function (e.g., identifying allergens vs. analyzing macronutrient content).

  2. Interaction with Food Molecules: The light interacts with the food's molecules (e.g., proteins, carbohydrates, fats, water). Some of the light is absorbed, while the rest is reflected or scattered. The specific wavelengths of light absorbed and reflected are determined by the chemical composition of the food.

  3. Detection and Measurement: A sensor within the scanner detects the reflected or scattered light. The scanner measures the intensity of the light at different wavelengths. This creates a spectral "fingerprint" unique to the food's composition.

  4. Data Analysis: The spectral data is then sent to a processor, often via a cloud connection. Sophisticated algorithms compare the obtained spectrum to a database of known food spectra. This database contains information about the composition of various foods and their corresponding spectral signatures.

  5. Information Output: Based on the analysis, the scanner provides information about the food, such as:

    • Nutritional content (calories, protein, carbohydrates, fats)
    • Presence of allergens (e.g., peanuts, gluten)
    • Freshness or spoilage indicators
    • Potential contaminants

Types of Food Scanners

Different types of food scanners utilize variations of this basic principle:

  • Handheld Scanners: These are portable devices used for quick analysis of food items. Examples include scanners designed to identify allergens or estimate macronutrient content for dietary tracking.
  • Benchtop Scanners: These are larger, more powerful scanners used in laboratories and food processing facilities for detailed compositional analysis and quality control.
  • Spectrometers: These instruments are used in research and development to create the spectral databases that food scanners rely on.

Example Scenario

Imagine you want to know the calorie content of an apple. You use a handheld food scanner, pointing it at the apple. The scanner emits NIR light, which interacts with the apple's sugars, water, and other components. The scanner detects the reflected light, and sends that data to the cloud. The cloud-based algorithm compares the apple's spectrum to its database, identifies the apple, and estimates its calorie content, displaying the result on your scanner or smartphone.

Limitations

It's important to acknowledge some limitations of food scanners:

  • Accuracy: Scanner accuracy depends on the quality of the spectral database, the calibration of the scanner, and the complexity of the food being analyzed. Highly processed foods with numerous ingredients can be more challenging to analyze accurately.
  • Database Coverage: The scanner's database might not include all food items or variations, limiting its ability to identify certain foods accurately.
  • Surface Analysis: Most scanners only analyze the surface of the food. This can be problematic for foods with uneven composition or hidden contaminants.