Regarding the classification carried out by the experts of the Parmigiano Reggiano Consortium in 2020, issues arising from internal defects in the wheels caused damages amounting to €14,679,000. In the realm of advanced industrial control and diagnostic technologies, detecting foreign bodies within the wheels is crucial for ensuring the quality of the finished product and safety in the production processes. The evolution of Computed Tomography (CT) has transformed this sector, allowing for the precise and rapid detection of defects or impurities within materials, drastically reducing waste and improving operational efficiency.
One of the most interesting innovations in this field is T.C.C., the Computed Tomography system for the dairy industry, designed and developed by ING. Ferretti. This revolutionary product is radically changing the way non-destructive testing is performed, enabling the production of detailed three-dimensional images of the wheels and objects being inspected.
What is Computed Tomography?
Computed Tomography (CT) is an advanced technology that provides the ability to obtain highly detailed images, both in cross-section and three-dimensional, of a body or object being analyzed. This innovative system integrates X-ray technology with 3D reconstruction techniques, allowing every aspect of the object to be visualized with a very high level of detail. Thanks to this combination, precise and clear representations can be obtained, facilitating a deep and accurate understanding of the examined structures.
Why equip the dairy sector with computed tomography?
This technology is widely used in the medical field to make precise and detailed diagnoses. Thanks to its advanced capabilities, it provides doctors with extremely detailed images that are essential for identifying and evaluating pathological conditions. This allows for in-depth examinations and more accurate and timely clinical assessments, significantly improving the quality of diagnosis.
But what are the benefits of this technology in the dairy sector?
In recent years, problems related to defects inside cheese wheels have increased, causing severe damage to the productivity of dairies. In this context, their rapid and accurate detection (such as eye defects) becomes crucial.
Dairies often face issues such as:
- Butyric swelling (early or late)
- Blistering
- Peeling
- Cracking
The introduction of computed tomography represents a significant technological innovation, as it allows for the detection of even the smallest foreign bodies, which are difficult to identify using traditional methods. This approach will enable preventive measures and help maintain high-quality standards in cheese production.
To meet the needs of its clients, ING. Ferretti has developed and patented T.C.C., a machine specifically designed for the dairy sector. This equipment is not intended to replace the role of the “battitore” (cheese grader), but rather to complement their expertise, offering additional support in managing structural defects in cheese wheels. The use of T.C.C. allows cheesemakers to further refine their skills, significantly improving quality control.
T.C.C. is capable of analyzing a cheese wheel and layering it into as many as 720 slices, creating detailed images in both two-dimensional and three-dimensional formats, depending on the requirements. The 2D scan is completed in just 4 seconds, while the 3D scan takes about 1 minute, ensuring fast and precise results.
In addition to its exceptional imaging capabilities, T.C.C. offers significant benefits for dairies:
- Portability: The machine can be easily transported in a van that requires only a Type B driver’s license, making the use of T.C.C. flexible and convenient.
- Safety: T.C.C. is designed with shielding and protective systems to ensure maximum safety during use, preventing any risk to operators.
- Training: T.C.C. allows graders to access regular training sessions throughout the year, helping them continuously improve their skills and expertise.
With T.C.C., ING. Ferretti offers an advanced solution that seamlessly integrates with traditional practices, enhancing the work of dairies and supporting the production of high-quality cheeses.
