WO2003093813A1 - Methods and devices for analysing food by receiving the reflection spectrum - Google Patents

Abstract

The invention relates to a method for automatic, industrial analysis and/or classification of food (N), for example meat or other foods, wherein at least one part of the food (N) is conveyed by at least one conveyor device (2; 2a; 2b; 2c) to a measuring section (7; 7a; 7b; 7c) wherein at least one section of the reflection spectrum of food (N) is received for subsequent evaluation. The invention also relates to a corresponding device.

Description

 EXAMINATION METHOD AND DEVICES

OF FOODS BY MEANS OF THE

REFLECTION SPECTRUM

The invention relates to a method and a device for automated, industrial examination and / or classification of foods, in particular meat or other foods. Likewise, the invention relates to foods or food fractions produced or obtained accordingly.

It is known from the prior art, for example, to manually sort meat into pieces of different histological consistency and thus quality. The inevitable fluctuations in quality within the individual meat quality levels mean that, on the one hand, legally prescribed guideline values for the fat content of the products can only be imprecisely predetermined and adhered to. On the other hand, such a manual sorting cannot ensure that undesirable substances and additives (risk material, pathogens, bacterial contamination, color changes) or those which endanger the health of the consumer can be recognized and sorted out in advance. Rather, these manipulations can increase the risk of contamination.

The conventional procedures also have the disadvantage that tests of the products are carried out only in the form of random samples, usually as samples from mixing plants, shortly before the end or at the end of the manufacturing process. Prevention in terms of preventive consumer protection is therefore not possible in order to prevent the addition of unsuitable raw materials or to reduce the risk of contamination through subsequent handling during production.

WO 97/26533 discloses determining the ratio of lean to fat portions in pieces of meat by means of microwave spectrometry. US Pat. No. 5,428,657 describes using Rayleigh and Compton scattering of X-rays to remove unwanted pieces of material in, for example, bone-free pork according to Art and location to detect. Furthermore, it is known from WO 00/21376 to cut pieces of meat into cubes, to record them with optical recording devices and then to separate them.

A disadvantage of the known methods is that it is often not possible to differentiate with regard to the most varied constituents or the measurements cannot be carried out continuously over large areas of the food.

It is an object of the present invention to further develop the method and the device of the type mentioned at the outset in such a way that meat or meat components and / or other foods which are measured more precisely are obtained.

This object is achieved in the method and the device of the type mentioned at the outset by the features of claim 1 and claim 22, respectively. The task for foods or food components is also solved by the features of claim 42.

In the context of the present invention, the term foods includes nutrients or nutrients and foods and / or their constituents, in the case of meat e.g. To understand connective tissue and / or connective tissue-containing mixture, as well as their mixtures. In the context of the invention, the term “food” is furthermore to be understood as a single food or a plurality of foods, which in the latter case are processed together. Furthermore, the term food not only includes food, but also animal feed.

In principle, it is known to record reflection spectra of a wide variety of materials. So far, however, it is not known to measure food using such a method during industrial processing under machine requirements. According to the invention, the foods are examined and classified on the basis of reflection spectra. In the case of meat, different components such as connective tissue, muscle, bones, fat and lean components, nerve tissue, lymph nodes, bacon can be recognized based on the spectral characteristics - even in different brightness levels. Such an extraordinarily versatile recognition makes it possible to subsequently cut the pieces of meat and separate them according to their components and then sort them. Possibly. The pieces of meat can also be divided into pieces of different sizes according to the analysis results, in order to achieve maximum separation of the different components. It is also possible to separate or sort individual pieces of meat - without prior shredding - according to the classification.

Accordingly, in particular meat of various preparation and comminution stages, but also pourable or flowable foodstuffs can be considered as foodstuffs. These include, for example, cereal grains, rice, coffee, vegetable fruits (e.g. peas) or a mixture of, for example, bread, dough, yogurt or similar mixtures of different foods.

It has proven to be advantageous to irradiate the foodstuffs preferably with light from the visible spectrum and / or the ultraviolet wavelength range (UV) and to measure their reflection spectrum or at least a partial spectrum by means of a receiver with at least one color sensor. For a possibly more precise classification or examination, several color sensors with sensitivities in different wavelength ranges are preferably used, which can advantageously be arranged in a measuring housing.

White light is preferably radiated onto the foodstuffs. Photodectors are advantageously used as color sensors, which are preceded by filters with transmission sensitivities, for example in the red, green or blue spectral range. In the context of this invention, the filters are regarded as part of the sensors. The color filter or filters each have their own transmission characteristics. The recorded reflection spectra are therefore evaluated with the respective filter characteristic in the respective pass band. The curves in this spectral range are, at best, characteristic of certain meat components.

The measuring range is advantageously between 190 nm and 2400 nm and in a preferred embodiment between 400 nm and 700 nm. Wavelengths smaller than 400 nm are also possible (UV or near UV range). Such a sensor arrangement, which takes advantage of the reflection spectra evaluated with the aid of the color filter characteristic mentioned above, allows tissue types or tissue compositions of pieces of meat to be precisely recognized, for example. On the one hand, the recorded overall spectra can be correlated with the individual color sensor characteristics in order to obtain a partial spectrum, in particular evaluated on the basis of the color filter characteristics, for each of the color sensors. Alternatively, no overall spectra are recorded over a larger spectral range, but only partial spectra with the different color sensors. With both methods, by evaluating the respective partial spectra or individual curve profiles, it is possible, in the best case, to make precise statements about the differentiation of the individual food components. When using three color sensors - for example in the red, green and blue spectral range - three individual spectral ranges can be used to determine the components.

Preferably, each sensor integrally detects the signal intensity in its respective spectral range, i.e. the area under the trace of each color sensor. The differentiation between the different food components is best if the components to be examined have their own spectral characteristics in each spectral range measured. However, the differentiability in a single spectral range can also be sufficient for a reliable determination.

In addition to the area measurements mentioned, other criteria for determining certain constituents of the foodstuffs to be examined can also be established, alternatively or additionally, on the basis of the total spectrum recorded. These include in particular local minima or maxima in the course of the function if the measured intensity is plotted against the wavelength. Furthermore, the course of a part or the entire, preferably standardized spectrum score can be characteristic. For example, different meat components can have different curve profiles in a spectrum range, so that a corresponding classification can result.

The evaluations mentioned are advantageously carried out with the aid of a computer in order to achieve a high degree of automation.

Under certain circumstances, more precise results can be achieved if very narrow-band filters are used in those spectral ranges in which the of the * components have intensities in the reflected light that deviate from each other relatively strongly. In this way it is possible - under certain circumstances even with a single filter - to precisely differentiate components without major computational effort. It is therefore not necessary to measure the entire reflection spectrum in each case; it may be sufficient to measure one or more sections.

If the present presentation or overall disclosure refers to the measurement of reflection spectra, this also means and includes the measurement of only parts or sections of these spectra.

When measuring the reflection spectra, the foodstuffs to be examined are preferably pressed directly against a glass surface made of quartz or another material, behind which the light source and the color sensors are arranged. In this way, unwanted influences of light refraction on ambient gases or liquids, absorptions etc. can be avoided. turn off.

The light to be irradiated can also be directed in the form of a scanning beam onto the food to be measured. A special measuring technique for the evaluation of the reflections or reflection spectra also allows integral measurements.

The spatial resolution in the measurements is expediently chosen to be large, e.g. also to record small accumulations of risk material. It is advisable to adapt the speed of the flow of food through the measuring section to the measuring conditions accordingly. If the foodstuffs have to remain in the measuring section for a certain time, for example a few seconds, they can also be conveyed quasi-continuously, i.e. with a short break.

The measuring section can be either open or closed. For example, the measurements can be carried out on a conveyor belt or in a measuring chamber. If a closed measuring chamber is used, the food can fill it completely to exclude the presence of gases and / or liquids. For this purpose, the foodstuffs are compressed, for example, and in particular gas is pressed outwards from interspaces, the is then preferably suctioned off. The compression or the pushing together of the food naturally depends on its consistency.

The certainty of determination can be increased by combination with measurements and analyzes using the hitherto usual methods, but also by means of new so-called in-line analysis methods, these using, for example, microwaves, X-rays, ultrasound, magnetic resonance, electron magnetic resonance or other suitable ones Technology based. Inductive, conductive and capacitive measuring methods can also be used with advantage. Alternatively, other suitable physical, chemical and / or biochemical measuring and analysis methods can be used, which can be used in the method according to the invention for analysis and for in-line scanning and thus in particular for the control and secretion of undesired product components.

In an advantageous embodiment of the invention, the measurements of the reflection spectra are combined with ultrasound measurements or conductivity or resistance measurements in order to be able to compensate for any inaccuracies in the respective other measurement method. Conductive or conductivity measurements or inductive measurements are particularly able to provide information about moisture content and moisture distribution, in particular of water, in and around the food.

In a particularly preferred embodiment of the invention, the measurements are not carried out on the complete product stream, but only on a part branched off from this main stream. These so-called bypass measurements are used less for sorting individual food components, but rather for an approximate determination of percentages in the food, for example fat and lean meat in mixed and minced meat.

In the case of the bypass measurements mentioned, the at least one conveying device preferably takes on both the transport of this expediently relatively small portion of food to the measuring section and the conveying of the main flow. For example, a screw conveyor that begins in front of the branch leading to the measuring section and leads past the branch can push part of the food into this side arm up to the measuring section. If necessary that the material to be measured must remain stationary for a certain time during the measurement, one or more valves can be arranged in front of the measurement section.

It is also possible for the conveyor to feed the foodstuffs into a mixing section - e.g. a mixing chamber - from which the partial product stream to be measured e.g. is branched off into a separate measuring section by means of a suction piston. After the measurement, the partial product stream is introduced again into the mixing section or into a conveying section adjoining this, and mixed with the main product stream. This procedure also represents a bypass measurement.

By means of a suction piston, a similar suction device or another conveying device, only a part of the food from the mixing chamber (or also a comminution chamber) can be sucked into a measuring chamber or be conveyed into it in some other way, whereupon this portion is subsequently measured and opened again same way is pressed back into the mixing chamber or the comminution chamber.

In an alternative embodiment, the measuring unit can also be arranged directly on a housing of a mixing plant or a comminution device, for example a cutter, in order to radiate light onto the foodstuffs contained therein and to measure their reflection spectra. For this purpose, the housing or container wall of the mixing plant or the comminution device preferably has a glass window made of quartz or another suitable material through which the incident and preferably also the reflected light rays pass. The glass window can also be arranged in the bottom of the container. The container can be rotatable. Alternatively or additionally, the mixing or cutting tools rotate in the container.

For an analysis of the measured values for the purpose of the proportional allocation of the foodstuffs to certain qualities or categories, the measured values - if necessary after suitable signal or data processing, in particular analog-to-digital conversion - are preferably obtained from a computer using suitable algorithms with reference values or reference curves compared, which were previously stored in an electronic memory. Here, reflection measurement values can be obtained, for example, when measuring individual meat or food components using UV light and visible light were obtained, are compared with target values which correspond to the reflection of a meat fraction with a predetermined proportion of a certain histological component (eg nerve tissue). The computer can then give an actuator the command based on the detected deviations, for example to eject contaminated material after the measuring section via an ejection opening. Normal or unproblematic material can be continued on the normal funding route. In this way, undesired product fractions can be separated out specifically and safely with the help of separation units - such as the ejection opening mentioned.

Accordingly, it is an advantage of the invention that, for example, larger and / or smaller pieces of meat or batches or individual pieces can be largely, quickly, precisely, inexpensively and continuously examined for undesirable additions and risk material before further mechanical and automatic comminution without these in advance to separate into smaller pieces. The risk of contamination with unwanted meat and food components can thus be reduced or avoided entirely from the start of production to the end of the processing of the food raw materials. The safety of production and food is therefore much better and easier to guarantee from the start than before.

The at least one conveyor, which preferably conveys the food continuously, is expediently adapted to the special requirements. For example, a screw conveyor can be used for this. Alternatively or additionally, a vacuum conveyor is used. It is also advantageous to use a pump device which is designed, for example, as a vane cell delivery device. This can be used individually or in combination with at least one other suitable conveying device, for example a vacuum conveying device. The list of funding agencies mentioned is not exhaustive. Any other suitable conveyor device for transporting the product at least in sections into the measuring section can also be used, for example a suction device, a vibrating device or a conveyor belt.

Accordingly, foods lying on a conveyor belt can advantageously be transported to the measuring section and measured there. Alternatively, the local be stored in containers, such as boxes, to transport the container to the measuring section. In a further alternative, the foodstuffs are conveyed in tubes and measured either in the tubes or in a special measuring chamber (in the main stream or in a bypass or in a measuring room with delivery and removal in the same way).

The measuring unit can be designed in such a way that it can be moved back and forth above or below the material to be measured, for example in the form of a portal, in order in this way to scan or measure the foodstuffs which are then expediently stationary or also moving. Alternatively, the measuring unit is stationary and the food is conveyed continuously or discontinuously. The measuring unit can advantageously be designed to be adjustable in height and / or in inclination.

One or more sorts are preferably carried out in different parallel and / or successive production steps. The method according to the invention and the device according to the invention in their various configurations can in each case be used here — if appropriate with suitable modifications according to the respective size and / or consistency and / or composition of the foodstuffs of the individual production stages. Accordingly, one or more predetermined physical, chemical and / or biochemical variables are preferably measured, analyzed and advantageously sorted out or assigned in different production levels in order to obtain the desired end fractions.

In the case of meat to be processed, for example, this can be done in that after the larger pieces of meat have been cut into slices in further process stages, for example, the ejected and, if necessary, shredded pieces of meat are conditioned (ie isolated) in a flow-freezer and a channel running vertically. a trough, a conveyor belt or other conveying device are fed through which the pieces of meat pass one after the other or are conveyed by this. During this stage or in free fall, at least one measured variable of the pieces of meat is advantageously measured and a sorting device - for example a blow-out nozzle - is given the command via a control unit to output the corresponding pieces of meat if the threshold value is exceeded or fallen below to remove the guide device or fall line, for example to blow it out. The measurements mentioned are advantageously carried out using the reflection spectra measurement according to the invention.

Preferably, in an additional process stage, the mixed meat fractions sorted out in the preceding stages described above - consisting, for example, of lean meat, fat and connective tissue - are further processed. Here, in an additional sieve-press process step, a further separation into largely pure-tissue lean meat pellets and fat pellets as well as possibly smaller connective tissue particles is used. At the same time, larger pieces of connective tissue are advantageously removed before the subsequent sorting step and the remaining pieces of meat are sorted into a first fraction with almost exclusively lean meat pellets and a second fraction with almost exclusively fat pellets, and possibly into a third fraction with risk material. In this method step, too, an in-line scanning can advantageously be followed using the reflection spectrum measurements according to the invention for controlling the recipes via the sorting device. Alternatively or additionally, a gravimetric measuring method, i.e. Gravity screening processes can be used.

The measuring method according to the invention can be used with advantage, for example, when meat is cut into cubes and these are measured on a conveyor belt using the method according to the invention and sorted into a lean or fat fraction and another mixed fraction according to predetermined parameters. The mixed fraction can then be further separated into a fraction with almost exclusively lean meat particles and a second fraction with almost exclusively fat particles and separately separated hard connective tissue particles and / or risk material particles in this additional process stage of the method according to the invention.

In a further additional process step, the fat tissue and / or connective tissue particles sorted out in the previous process steps can be separated into a fraction consisting essentially of proteins (with possible fat fractions) and a fraction consisting essentially of fat (with possible protein fractions) in a known manner become. The above-described aspects of the invention and the associated special embodiments can be combined to form several successive process stages, so that, for example, the slice-like products mentioned after being cut in a cube cutter or the particles which have already been cut in the meat grinder are optically sighted and mixed fractions subsequently this sorting experience a further sorting. This can be done by means of a screen press device and subsequent optical or gravity sorting, as well as a subsequent fat separation in a volatile solvent

The invention also includes the foods or food ingredients obtained by means of the method and the device according to the invention, which are formed in particular by the comminuted and sorted fractions.

Advantageous developments of the invention are characterized by the features of the subclaims.

In the following, exemplary embodiments of the invention with regard to the method and the device are explained in more detail with reference to the drawings. Show it:

Figure 1 is a schematic representation of a first embodiment of the invention, and

Figure 2 is a schematic representation of a second embodiment.

In Figure 1, a rotating conveyor belt 2 is shown, on which meat slices or pieces or pieces of meat N are placed one after the other after prior separation, not shown. In the case of slices, these are preferably cut in a slice cutter by means of a previous automatic cutting process and - likewise automatically - placed on the conveyor belt 2 in one layer. Spanning the conveyor belt 2, a portal-like scaffold 6 is arranged, which is either designed to be movable in the direction of the double arrow 16 along the conveyor belt 2 (for example on rails (not shown)) or is arranged in a stationary manner. On the underside of the crossbeam of the stand 6 there is a measuring unit 10, which can be moved and / or adjusted vertically and / or adjustable in inclination, which comprises a light source 8, which is directed towards the food products N which are movable relative to the stand 6. Furthermore, the measuring unit 10 comprises a receiver 9 which receives the radiation reflected by the food or its surface, ie the reflection spectrum (incident and reflected light are shown as a dashed arrow). The receiver 9 preferably comprises a plurality of color sensors with preferably upstream color filters. The passband of the color filter is different. In an advantageous variant, the passband is in the blue, green or red wavelength range and spans a range of 20-100 nm, for example. In another variant, the color filters are substantially narrower and are preferably transparent, particularly in the range of relative extremes of the foods N to be examined, ie minima and / or maxima, of the reflection spectrum, since this increases the accuracy of measurement and the certainty of determination in some cases can.

The measurement signals of the measured reflection spectra or sections thereof are passed to a computer 11, possibly with the interposition of measuring electronics (not shown), and optionally displayed on an optional screen 12 (indicated in FIG. 1). After digitization, the measurement signals can be processed further by the computer 11. For example, the spectra are compared with previously stored reference parts or parts thereof, which are characteristic of different tissues or meat components - such as bone, nerve tissue, lean meat, bacon, cartilage, muscle, rind or the like. - are. Accordingly, i.e. Depending on the classification calculated by the computer 11, the following sorting devices 17, only indicated schematically by arrows, can then be controlled

FIG. 1 shows a special unit which has a motor 14 which can be controlled by the computer 11 and a connecting rod 15 connected to it. If a piece of meat N to be separated out is recognized with, for example, risk material, the motor 14 is actuated, which moves the push rod so far that the piece of meat is pushed sideways by the conveyor belt 2 and, for example, falls into a correspondingly placed, not shown collecting container. A large number of different special devices can be used, for example grippers, blow-out nozzles (for correspondingly small pieces of food), etc.

If the scaffold 6 is designed to be movable along the conveyor belt 2 according to FIG. 1, the measuring section 7 is defined by the travel path of the scaffold 6. If, on the other hand, the scaffold 6 is arranged in a stationary manner, the measuring section is correspondingly predetermined by the detection width of the measuring unit 10.

Instead of a loose support of the pieces of meat N or other foods on a conveyor belt, the foods can also be moved in boxes or other containers relative to the at least one measuring unit, for example also with a conveyor belt. In an alternative, not shown, measurements in the free fall of the food are also possible.

FIG. 2 schematically shows a mixing system 30 which is fed via a feed line 33, which in turn is fed with foods Ni and N ₂ (for example pieces of meat or other foods) via feed lines 31 and 32, respectively. A schematically indicated screw conveyor 2a is arranged in the feed line 31. Furthermore, a measuring unit 10a is provided on the feed line 31, which in turn comprises a light source 8a and a receiver 9a - preferably with several partial sensors, for example with relative sensitivities in different color ranges - for measuring reflection spectra of the food Ni in a measuring section 7a. The light is radiated onto the foodstuffs N-- preferably through a glass window in the feed line (made of quartz, for example) and preferably reaches the receiver 9a through the same window.

A conveying device, for example a pump arrangement, for requesting the food N ₂ is not shown in detail.

In the mixing system 30, the foodstuffs Ni, N _{2 are} mixed with a stirrer 34 (or a paddle, a spiral or the like), the stirrer 34 being shown only schematically. A secondary line 35 branches off from the mixing chamber to a measuring section 7b in a measuring chamber 5b, food N from the mixing chamber by means of a suction piston 2b (direction of movement indicated by a double arrow) to this measuring chamber. mer 5b transported or sucked and measured there. The measuring chamber 5b can be suctioned in order to remove gases and / or liquids that are foreign to food. Gases and / or liquids that are foreign to food can also be removed in the mixing system 30 and / or in the feed lines 31, 32 or 33 or beforehand.

A further measuring unit 10b with light source 8b and receiver 9b for measuring reflection spectra of the foods N is arranged on the outer housing wall of the measuring chamber 5b. The structure and mode of operation can correspond to the measuring units 10 and 10a.

After measurement, the foodstuffs N are fed back via a line 36 to the main product stream in a line 38 downstream of the mixing system 30, the product flow being able to be regulated with an optional control valve 37. It is also possible to arrange such valves before or after the measuring chamber 5b. The main line 38 is preferably followed by special units and / or sorting devices which can be controlled on the basis of the respective analysis results.

Another possibility for measuring reflection spectra is shown on the opposite side of the mixing system 30. Here, too, part of the foodstuffs N is sucked out of the mixing chamber into a measuring section 7c of a measuring chamber 5c, for example, with a suction piston 2c or another suction device, and there with a measuring unit 10c - again comprising a light source 8c and a receiver 9c - with respect to the reflection spectra measured. After measuring the foodstuffs N in the measuring section 7c, they are conveyed back in the same way into the mixing space by means of the piston 2c. Such a measuring chamber 5c can - alternatively or additionally - also be used for measurements other than reflection measurements. The intended use is therefore not limited to the measurement of reflection spectra according to the invention. Rather, such a measuring chamber 5c, with the aid of which a wide variety of product parameters - for example material moisture - can be avoided and which is designed for attachment to a mixing system or to a subsequent product line, represents a separate aspect of the invention. Common mixing systems can easily be equipped with such a device can be retrofitted, for example by flange-mounting it on an opening to be provided accordingly. Instead of suction pistons 2b and 2c, for example, screw conveyors or suction devices with a spiral guide surface can also be used. In the latter case, the material to be measured is guided past the measuring unit 10b, 10c in a spiral. In the case of the measuring chamber 5c, a screw conveyor with reversal of the direction of rotation can be operated to request and to transport the food N into and out of the measuring chamber 5c.

Computer 11 and setting units 14, 15 (see FIG. 1) are not explicitly shown in FIG. 2. Separation units and / or sorting devices are preferably to be connected downstream, which can be controlled on the basis of the respective analysis results.

The measuring units 10, 10a, 10b, 10c are preferably each housed in a common housing, so that the light sources and the receivers are arranged in the respective housing.

Supply lines that lead to a separate measuring chamber for carrying out bypass measurements can also branch off from a conveyor line for a main product stream.

The measuring units for measuring the reflection spectra can be supplemented by further measuring units which are arranged in the same or a different housing and, in the latter case, are advantageously arranged in their immediate vicinity. For example, resistance or conductivity measurements can additionally be carried out to determine the moisture content and / or the moisture distribution, in particular water, in the foods.

The at least one conveyor for conveying the food to a measuring section comprises the conveyor belt 2 in the embodiment according to FIG. 1, the screw conveyor 2a in the feed line 31 and the conveyor (not shown) in the feed line 32 and the suction piston 2b in the embodiment according to FIG or the suction piston 2c.

Claims

Patent claims 1. Method for the automated, industrial examination and / or classification of foods, for example meat or other foods, wherein at least some of the foods are conveyed by at least one conveyor to a measuring section in which at least a section of the reflection spectrum of the foods is recorded for subsequent evaluation becomes. 2. The method according to claim 1, characterized in that the measurements of the at least section of the reflection spectrum are carried out with the aid of one or more color sensors with different spectral sensitivities. 3. The method according to any one of the preceding claims, characterized in that the measurements are carried out integrally and spatially resolved. 4. The method according to any one of the preceding claims, characterized in that a computational analysis of the reflection spectra recorded at least with regard to sections, for example with respect to areas under one or more spectra and / or relative extremes (minima and / or maxima) and / or characteristic curve profiles in one or more sub-spectra. 5. The method according to any one of the preceding claims, characterized in that the foodstuffs are in direct contact with a glass pane during the measurement, behind which the optics of the measuring unit for measuring the reflection spectra are arranged. 6. The method according to any one of the preceding claims, characterized in that reflection spectra measurements are combined with other measuring methods. 7. The method according to claim 6, characterized in that the additional measurements are carried out according to one or more of the following principles: by means of electromagnetic waves (microwaves, X-rays, infrared light, UV light), magnetic resonance, electron magnetic resonance, ultrasound, optoelectronic, inductive , capacitive, chemical, biochemical. 8. The method according to any one of the preceding claims, characterized in that a portion of the food is branched off from the product stream and is conveyed to the at least one measuring section. 9. The method according to any one of the preceding claims, characterized in that the measurement results are automatically compared by means of a computer with reference values stored in an electronic memory. 10. The method according to any one of the preceding claims, characterized in that the foods are assigned to certain qualities in the measurement and analysis proportionately according to predetermined criteria. 11. The method according to any one of the preceding claims, characterized. that food fractions that were identified during the measurement and analysis for rejection are rejected from the rest of the product stream by at least one appropriately controlled rejection unit. 12. The method according to any one of the preceding claims, characterized. that the measurements are carried out continuously or discontinuously. 13. The method according to any one of the preceding claims, characterized in that the conveying to and / or from the at least one measuring section is carried out by means of one or more of the following conveying devices: screw conveyor, conveying device conveying in a vacuum, pump conveying device, Vane cell conveyor, vibrator, suction device, conveyor belt. 14. The method according to any one of the preceding claims, characterized in that the food is conveyed lying on a conveyor belt and measured there. 15. The method according to any one of the preceding claims, characterized in that the food is transported in containers, for example boxes, and measured there. 16. The method according to any one of the preceding claims, characterized in that the food is conveyed through tubes and measured there. 17. The method according to any one of the preceding claims, characterized. that the food is conveyed to the measuring section substantially continuously. 18. The method according to any one of the preceding claims, characterized in that the food or food portions are crushed and / or separated and / or sorted into smaller pieces at least once in one or more process levels before or after passing the at least one measuring section. 19. The method according to any one of the preceding claims, characterized. that the foodstuffs are mixed with other foods before and / or after passing the measuring section. 20. The method according to any one of the preceding claims, characterized in that meat or meat portions, which are obtained by grinding one or more times, into a high-fat fraction, a low-fat fraction and / or Mixed fraction as well as a connective tissue-rich fraction with possible lean meat and / or fat proportions. 21. The method according to any one of the preceding claims, characterized. that the following foods are measured: meat and / or fuel that can be stoked and / or flowed (e.g. rice, cereal grains, coffee beans, legumes). 22. Device for the automated, industrial examination and / or classification of foods, for example meat or foods, in particular for Implementation of the method according to one of the preceding claims, with at least one conveying device (2; 2a; 2b; 2c), at least one measuring section (7; 7a; 7b; 7c), to which at least a part of the food (N) by means of the at least one Conveying device can be conveyed, and at least one measuring unit (10; 10a; 10b; 10c) assigned to the measuring section for measuring at least a section of the optical reflection spectrum of the foodstuffs (N). 23. The device according to claim 22, characterized in that the measuring unit (10; 10a; 10b; 10c) with at least one light source (8; 8a; 8b; 8c) for emitting light and receiver (9; 9a; 9b; 9c) comprises at least one color sensor for measuring the at least one section of the reflection spectrum of the food (N). 24. The device according to claim 23, characterized in that at least three color sensors are provided, whose spectral sensitivity are essentially in the blue, green or red wavelength range. 25. The apparatus of claim 23 or 24, characterized in that the color sensor or color filters with narrow-band passband are placed in front. 26. Device according to one of claims 22 to 26, characterized in that the measuring range is between 190 nm and 2400 nm. 27. The device according to one of claims 22 to 27, characterized in that the measuring range is between 400 nm and 700 nm. 28. Device according to one of claims 22 to 25, characterized in that the at least one measuring unit (10; 10a; 10b; 10c) is arranged in the conveying path or at the end of the conveying path of the conveying device (2; 2a; 2b; 2c). 29. Device according to one of claims 22 to 28, characterized in that the measuring section (7; 7a; 7b; 7c) is open or closed. 30. Device according to one of claims 22 to 29, characterized in that at least one measuring chamber (5b; 5c) with the associated measuring sections (7b; 7c) and the associated measuring units (10b; 10c) is arranged outside the main product flow of the food (N) and part of the food can be branched off to the at least one measuring chamber (5b; 5c). 31. The device according to claim 30, characterized in that the food portion flow to be measured can be conveyed in the same way to the measuring chamber (5c) and from the measuring chamber (5c). 32. Device according to one of claims 22 to 31, characterized in that the measuring unit (10; 10a; 10b; 10c) or an additional measuring unit in addition to Measurement is designed according to at least one of the following principles: measurement by means of electromagnetic waves (microwaves, X-rays, infrared light, visible light, UV light), magnetic resonance, electron magnetic resonance, ultrasound, optoelectronic, inductive, capacitive, chemical, biochemical. 33. Device according to one of claims 22 to 32, characterized in that the measuring unit (10; 10a; 10b; 10c) at least one ultrasonic transmitter and one ultrasonic , transducer includes. 34. Device according to one of claims 22 to 33, characterized by an analysis unit (11) for evaluating the measurement results, in particular for computer-aided comparison of the measurement results with reference values. 35. Apparatus according to claim 34, characterized in that a computational analysis of the recorded by means of the analysis unit (11) Reflection spectra at least with regard to sections, for example with respect to areas under one or more sub-spectra and / or relative extremes (minima and / or maxima) and / or characteristic curve profiles in one or more sub-spectra, can be undertaken. 36. Device according to one of claims 22 to 35, characterized in that the conveying device (2; 2a; 2b; 2c) a screw conveyor (2a), a conveying device conveying in a vacuum, a pump conveying device, a vane cell conveying device, a suction device , comprises a conveyor belt and / or a vibrating device. 37. Device according to one of claims 22 to 36, characterized in that the measuring unit (10; 10a; 10b; 10c) is designed to be movable relative to the food (N), for example over the food to be measured (N) along a measuring section. 38. Device according to one of claims 22 to 37, characterized in that at least one comminution and / or a mixing device (30) of the measuring unit (10; 10a; 10b; 10c) is connected upstream or downstream, or that the measuring unit (10 ; 10a; 10b; 10c) in the interior of a shredding and / or mixing device (30) is directed. 39. Device according to one of claims 22 to 38, characterized by at least one separating unit (14, 15), which is arranged downstream of the at least one measuring unit (10; 10a; 10b; 10c), for separating out detected during measurement and analysis for separating out Proportions of food or additives. 40. Device according to one of claims 33 to 39, characterized by at least one separating device for shredded pieces of food and at least one sorting device (17) for sorting the shredded pieces. 41. Device according to one of claims 22 to 40, characterized in that at least one sorting device (17) is designed to be controllable on the basis of the analysis results. 42. Food or food ingredient, characterized in that it is obtained by means of a method and / or by means of a device according to one of the preceding claims.