A METHOD OF GENERATING A THREE DIMENSIONAL SURFACE PROFILE OF A FOOD OBJECT

A method of generating a three dimensional surface profile of a food object is provided wherein a food object is exposed with a conical X-ray beam while the food object is conveyed. The attenuation of the X-rays after penetrating through the food object is detected, and the detection is performed using a plurality of sensors arranged below the food object. The plurality of sensors are positioned at predetermined angular positions in relation to the X-ray source. For each of the plurality of sensors, the detected attenuation is converted into a penetration length of the X-ray beam, and the penetration length indicates the length from where the X-ray beam enters and leaves the food object. Surface coordinates are sequentially determined using the penetration lengths and the angular positions as input data.