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doi:10.1094/CFW-61-1-0018 | VIEW ARTICLE

AACCI Report

AACCI Approved Methods Technical Committee Report on the Collaborative Study for a New AACCI Method (10-16.01): Volumetric and Dimensional Profile Determination of Baked Products Using Laser Topography—VolScan Profiler Method


Stable Micro Systems Ltd., Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, U.K. Email: jo.smewing@stablemicrosystems.com; Tel: +44 1483 427345. Cereal Foods World 61(1):18-23.

A collaborative study was conducted to evaluate the accuracy, repeatability, and reproducibility of a method using laser topography to determine the volume and dimensional data for a variety of baked products covering a range of product sizes. Eleven samples of polyurethane replicas of baked products were sent to nine collaborating laboratories in the United States, Germany, the Netherlands, and Belgium. The volume of the samples ranged from 126 to 1,732 mL. The relative standard deviations for repeatability (RSDr) for volume ranged from 0.14 to 0.70%, and the relative standard deviations for reproducibility (RSDR) ranged from 0.84 to 2.87%. The method has been approved as AACCI Method 10-16.01.

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