RAPIDUS brought us the following updates related to our defined search profile

NDTnet - Nov 2003, Vol.8 No.11

Cordis Database
RAPIDUS* brought us the following updates or new entries which match our search profile

* RAPIDUS is a new CORDIS Database Service . Registered CORDIS users can now save search profiles and receive automatic updates by Email of search results that match search criteria. You can register free for this service. CORDIS is the European Community R&D Information Service.

CORDIS Database: RESULTS
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Ultrasonic system for the measurement of thickness and elasticity of subcutaneous fat

Record Control Number : 30748
Quality Validation Date : 2003-10-10
Update Date : 2003-10-22
Abstract : A Spanish university research group in Catalonia has developed a
new sensor for the measurement of thickness and elasticity of
subcutaneous fat. The new system allows accurate measurements
because it takes into account the elasticity of tissues and the
pressure made against the skin when taking measures. Applications
are mainly in the medical and veterinary field. The group is
looking for an industrial partner for manufacturing and
commercialisation.

This research group has developed a new sensor for the measurement
of thickness and elasticity of subcutaneous fat. This kind of
sensors is currently used in medical diagnostic and aesthetical
equipment to measure body adipose tissue layers. Also, veterinaries
take measurements in animals of the depth of fat between hide and
muscle to evaluate the fat percentage and marbling.

Current systems, however, are measuring thickness without taking
into account the pressure applied by the device against the skin of
the human being or animal, not taking into account the elasticity
of the tissue. This means that the value found is different
depending on who is taking the measures.

The new developed system provides for methods and sensors for
measuring adipose tissue characteristics using ultrasonic methods.
Thickness and elasticity are evaluated at the same time. A new
sensor design has been proposed, including a pressure sensor that
is used to measure the deformation produced by the application of
the transducer to the external tissue.

A laboratory prototype has been constructed and tested. The
research group is looking for industrial partners to improve the
prototype and to manufacture it in mass production or to sell it to
electronics manufacturing companies.

Main Advantages:
The sensor offers precise measurement with a low-cost design. The
system also improves the reproducibility of fat thickness
measurements.
Innovative Aspects : The use of a pressure sensor to measure and compensate the
deformation of the fat caused by the transducer application. The
measurements at different pressures are used to obtain elasticity
characteristics of tissues.
Subject Descriptors : Medical imaging, Medicine, Veterinary science, Microelectronics,
Remote sensing, Method, work study
Subject Index Codes : Medicine, Health, Agriculture, Electronics, Microelectronics,
Telecommunications, Industrial Manufacture
Subject Class : Biology, medicine, IT, telecommunications, Materials, industrial
manufacturing technologies
Market Applications : Medical imaging, Health monitoring, care, Instruments, measuring equipment
Stage of Development : Prototype/demonstrator available for testing
Remarks : IRC Data: IRCCAT/TO/045
Property Rights : Patent(s) granted
Collaboration Sought : Licence agreement, Marketing agreement, Information
exchange/Training, Other
Collaboration Detail : The research group is mainly looking for industrial partners to:

- Improve the prototype.
- Manufacture it in mass production.
- Commercialise it to electronic manufacturing companies.

Any other collaboration type would be studied.

Contact Details
Contact Name : FORT, Xavier
Contact Organisation : Centre d'Innovació I Desenvolupament Empresarial
Address : Passeig de Gràcia, 129, 4t
City : Barcelona
Region : ESTE
CATALUÑA
Barcelona
Postcode : 08008
Country : SPAIN
Telephone Number : +34-934-767296
Fax Number : +34-934-767215
Electronic Mailbox : irccat@cidem.gencat.net
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Ultrasonic sensor for evaluation of the rheological properties of
dough in the food industry

Record Control Number : 30749
Quality Validation Date : 2003-10-10
Update Date : 2003-10-22
Abstract : A Spanish research group in Catalonia has developed a new sensor
for evaluation of the rheological properties of dough in the food
industry. The technology allows improvement in quality control in
bakeries, detecting poor-quality dough and therefore allowing
correction of the production process on time. The group is looking
for electronic companies for mass production or bakery companies
for commercial agreement with technical co-operation.

In the food industry, quality control is an important parameter
that is being measured, in many cases, by means of electronics,
providing an objective evaluation of the processed products. In the
bakery business, it is very important to control the process of
dough fermentation. Some electronic sensors are currently being
used to know when the dough is ready for the next step.

Researchers from the Sensor Systems Group in this Spanish
university have developed an ultrasonic sensor able to transmit
longitudinal and shear ultrasonic waves in high attenuating
materials such as dough. Regarding other sensors, this one offers
more robustness, much lower cost and makes cleaning easier because
of the materials it is made of, Delrin, and its cylindrical
geometry. This sensor can be used to detect major flour defects on
flour quality, thus leading to improvement in final product quality.
Equally, the sensor is able to rapid identify poor dough quality,
enabling improved reaction to failures and inherent correction of
the production process, thus reducing dough waste.

The sensor, developed through FP5, has been tested successfully in
the bakery industry.

Main Advantages:
The sensor offers:
- More robustness.
- Lower cost.
- Greater ease of cleaning.
Innovative Aspects : Transmission of longitudinal and shear ultrasonic waves in high
attenuating materials such as dough.
Subject Descriptors : Food science, Surgery, Remote sensing, Method, work study
Subject Index Codes : Food, Medicine, Health, Telecommunications, Industrial Manufacture
Subject Class : Biology, medicine, IT, telecommunications, Materials, industrial
manufacturing technologies
Market Applications : Foods, drinks, Medical imaging, Health monitoring, care, Beverages,
Food products (animal, human)
Stage of Development : Prototype/demonstrator available for testing
Remarks : IRC Data: IRCCAT/TO/046
Property Rights : Patent(s) applied for but not yet granted
Collaboration Sought : Licence agreement, Marketing agreement, Information exchange/Training
Collaboration Detail : There are two different kinds of industries that may be interested
in this offer:

- Electronic companies: they could be interested in the know-how to
improve and develop the sensor, to manufacture it and sell it in
mass production.

- Food industries: this type of industries could show their
interest in the prototype, to introduce it into the production
lines, maybe, adding some modifications and/or improvements.

Any other collaboration type would be studied.