The technology uses near-infrared (NIR) spectroscopy to obtain information from up to approximately 2 cm below the surface, enabling measurements that are difficult or impossible with conventional surface-based optical sensors.
Measuring beneath the surface
Many important food quality parameters cannot be assessed from the surface alone. SenseInside uses a specially designed NIR measurement geometry that allows light to penetrate into the product before the returning light is measured.
The technology has been developed to provide robust measurements without physical contact with the food. This makes it particularly interesting for measurements directly on products, on production lines and in other situations where contact-based measurements are impractical.
From laboratory concept to portable sensor
During the project, SINTEF and Nofima have developed and tested compact SenseInside prototypes designed for measurements outside the laboratory.
The technology has been demonstrated for several food applications, including:
- fat in whole fish
- water content in dried salted cod
- meat content in king crab
- dry matter in potatoes
- sugar content in strawberries and tomatoes
An important part of the development has been making the measurement robust under realistic conditions, including operation in normal ambient light.
New possibilities for food measurement
The aim is not simply to make conventional NIR instruments smaller. The combination of non-contact measurement and sub-surface sensing makes it possible to measure products and properties that are difficult to access using conventional NIR instrumentation.
This could enable new applications for optical sensing in food production, from handheld quality assessment to sensors integrated into industrial production lines.
The project has brought the technology to the prototype stage and established a basis for further commercialisation.
