Automate packaging sealing control.

New methodology that allows for the detection ofcritical points in sealed food packaging. The method combines artificial vision and thermography to guarantee critical points absence and consequently avoid products spoilage. Heat sealing is one of the key factors when packaging a food product. The product is often wrapped using a process incorporating a modified atmosphere with the aim of extending completeness and shelf life. The right sealing will ensure the necessary protection against microbiological proliferation and enzymatic deterioration, which contributes towards safe food consumption and preservation of organoleptic characteristics. Currently the most common sealing control method is manual inspection. Company operators perform visual controls, by contact or by destructive means, which allow the detection of sealing problems. However, these controls do not trace small leaks due to weak sealing problems. The new control method gathers artificial vision and thermography technologies and makes it possible for companies to automate packaging sealing control.   INNOVATIVE ASPECTS AND MAIN ADVANTADGES / BENEFITS: The main advantages of this fault detection method for food product packaging are:  1. Non-invasive/non-destructive control: supervision of sealing processes without affecting the packaging or the packaged product. 2. Real time operation: automated systems with the capacity to adapt to high production speeds. 3. Predictive maintenance: capacity to identify heat seal faults produced by packaging machines (wear, dirt).