Height and surface-crack inspection of bread and dough
Dough on the belt is scanned from above using laser profiling and colour imaging. Height, outline and local surface depressions are evaluated; a low, cracked product is separated at the belt end.
Peak height and surface depression are sent to the PLC; non-conforming dough is diverted into the inspection channel at the belt end. The profile and defect region are shown on the display.
- 01 Infeed
- 02 Trigger
- 03 Acquire
- 04 Analyse
- 05 Decision and separation
The product is carried into the inspection station.
- Peak height
- —
- Local depression
- —
Scenes are illustrative simulations; they are not customer references or performance guarantees.
Need
Pale dough and a flour-covered surface reduce crack contrast in a flat image. Surface height is also needed to separate natural shape variation from a depression.
Solution approach
Laser sections across the belt form a height map along the product. An overhead area camera records surface marks under diffuse lighting. Peak height, outline and the local drop around a crack are evaluated together relative to the belt plane.
Process steps
- 01
Infeed
The product is carried into the inspection station.
- 02
Trigger
The photo-sensor reports the product position.
- 03
Acquire
Laser sections and a top-surface image are acquired.
- 04
Analyse
Height and local depression are measured from the belt reference.
- 05
Decision and separation
The result is sent to the display and PLC; a non-conforming product is separated.
Related applications
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