Detecting foreign bodies in food:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press [u.a.]
2004
Cambridge [u.a.] Woodhead Publ. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXII, 306 S. Ill., graph. Darst. |
| ISBN: | 1855737299 0849325463 |
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Datensatz im Suchindex
| _version_ | 1804133541126078464 |
|---|---|
| adam_text | Titel: Detecting foreign bodies in food
Autor: Edwards, Mike C.
Jahr: 2004
Contents
Preface................................................. xi
Contributor contact details.................................. xvii
Part I Management issues................................. 1
1 Identifying potential sources of foreign bodies in
the supply chain...................................... 3
R. A. Marsh and R. E. Angold, RHM Technology, UK
1.1 Introduction.................................... 3
1.2 Sources of contamination in the food chain............ 5
1.3 The role of the manufacturer....................... 9
1.4 Concluding comments ............................ 11
1.5 Sources of further information and advice............. 11
2 GMP, HACCP and the prevention of foreign bodies ......... 14
R. R. Gaze and A. J. Campbell, Campden and Chorleywood Food
Research Association, UK
2.1 Introduction.................................... 14
2.2 The role of good manufacturing practice (GMP) and
prerequisite programmes.......................... 16
2.3 The role of the hazard analysis and critical control
point (HACCP) system........................... 19
2.4 Future trends................................... 26
2.5 Sources of further information...................... 28
vi Contents
3 Managing incidents involving foreign bodies................ 29
T. Hines, Leatherhead Food International, UK
3.1 Introduction: managing consumers, manufacturers
and retailers.................................... 29
3.2 The crisis management team ....................... 31
3.3 The crisis management plan........................ 34
3.4 Managing internal and external communications ....... 37
3.5 Successful crisis management....................... 40
3.6 Categories of consumer complaints.................. 41
3.7 Conclusions .................................... 42
3.8 Sources of further information and advice............. 43
3.9 References and notes............................. 43
Part II Detection and identification ......................... 45
4 Metal detection ...................................... 47
/ P. Craig, Thermo Electron Corporation, UK
4.1 Introduction and the history of metal detection ........ 47
4.2 Types of detection systems......................... 49
4.3 The balanced coil system.......................... 52
4.4 Factors affecting the application of metal detection
systems........................................ 55
4.5 Operational and quality control procedures ........... 58
4.6 Future trends and conclusions...................... 62
5 Magnets ............................................ 63
E. Apoussidis and I. Wells, Eriez Magnetics Europe, UK
5.1 Introduction: magnetic separators and the principles
of magnetism ................................... 63
5.2 Methods of producing magnetic fields: permanent
magnets and electromagnets ....................... 65
5.3 Safety and environmental issues .................... 69
5.4 Types of magnetic separator used in the food industry ... 70
5.5 Factors affecting the use of magnets in food processing . . 76
5.6 Examples of magnet use for particular foods .......... 82
5.7 Advantages and disadvantages of using magnets........ 84
5.8 Future trends ................................... 85
5.9 Sources of further information...................... 85
6 Optical sorting systems ................................ 86
5. C. Bee and M. J. Honeywood, Sortex Ltd, UK
6.1 Introduction.................................... 86
6.2 The principal components of optical sorting systems..... 87
6.3 Inspection systems: selection of wavelength bands,
filters and illumination............................ 98
Contents vii
6.4 The product feeding, ejection, cleaning and dust
extraction systems ............................... 104
6.5 The electronic processing systems in sorting machines ... 110
6.6 Strengths and weaknesses of colour sorting............ 115
6.7 Future trends ................................... 116
6.8 Sources of further information...................... 118
7 Applying optical systems ............................... 119
G. Domenech-Asensi, Polytechnic University of Cartagena, Spain
7.1 Introduction: foreign bodies in fruits and vegetables.....119
7.2 Developing sorting systems for the removal of
foreign bodies................................... 119
7.3 Foreign body detection in the processing of olives
and potatoes.................................... 127
7.4 Future trends ................................... 129
7.5 Sources of further information and advice............. 130
7.6 References..................................... 131
8 Microwave reflectance ................................. 132
R. Benjamin, University of Bristol, UK
8.1 Introduction.................................... 132
8.2 Microwave imaging techniques ..................... 133
8.3 Microwave inspection of food products............... 141
8.4 Strengths and weaknesses of microwave sensors........ 151
8.5 References..................................... 153
9 Nuclear magnetic resonance imaging...................... 154
B. Hills, Institute of Food Research, UK
9.1 Introduction....................................154
9.2 Principles of nuclear magnetic resonance (NMR)
and magnetic resonance imaging (MRI) .............. 155
9.3 The use of NMR and MRI techniques in food
processing...................................... 159
9.4 Factors affecting the development of low-cost
on-line MRI foreign body sensors................... 164
9.5 Future trends ................................... 168
9.6 Sources of further information...................... 170
9.7 References..................................... 171
10 Surface penetrating radar............................... 172
U-K. Barn SIK and H. Merkel, Chalmers University of
Technology, Sweden
10.1 Introduction.................................... 172
10.2 Principles of surface penetrating radar............... 173
10.3 Detecting foreign bodies using microwaves............ 180
viii Contents
10.4 Setting up radar systems in food processing ........... 181
10.5 Strengths and weaknesses of the radar method......... 185
10.6 Future trends ................................... 188
10.7 Sources of further information and advice............. 189
10.8 References ..................................... 192
11 Electrical impedance .................................. 193
R. Dowdeswell, Kaiku Ltd, UK
11.1 Introduction: measuring the electrical properties
of materials..................................... 193
11.2 Capacitance, resistance and impedance-based systems . .. 196
11.3 Conclusion and future trends....................... 202
11.4 Sources of further information...................... 202
11.5 References..................................... 203
12 Ultrasound..........................................204
O. A. Basir and B. Zhao, University of Waterloo and
G. S. Mittal, University of Guelph, Canada
12.1 Introduction.................................... 204
12.2 Principles of ultrasound........................... 205
12.3 Types of ultrasonic transducer...................... 209
12.4 Ultrasound signal processing to detect foreign bodies .... 215
12.5 The use of ultrasound techniques in food processing .... 219
12.6 Conclusions and future trends...................... 221
12.7 References..................................... 223
13 Using X-rays to detect foreign bodies.....................226
B. G. Batchelor, University of Cardiff, E. R. Davies,
Royal Holloway, University of London and M. Graves,
Spectral Fusion Technologies Ltd, UK
13.1 Introduction: principles of X-ray systems.............. 226
13.2 Single axis X-ray systems.......................... 232
13.3 Dual axis X-ray systems........................... 244
13.4 Dual energy X-ray imaging ........................ 249
13.5 Using X-ray systems in practice..................... 255
13.6 Conclusions .................................... 258
13.7 Sources of further information...................... 258
13.8 References..................................... 259
13.9 Appendix: factors affecting system performance........ 260
14 Separation systems....................................265
R. O Connell, Russell Finex Ltd, UK
14.1 Introduction: the need for separation systems..........265
14.2 The location and design of separation systems .........267
14.3 Traditional types of separation equipment.............268
Contents ix
14.4 Innovative types of separation equipment: sieves .......269
14.5 Innovative types of separation equipment: filters .......276
14.6 Future trends ...................................280
14.7 Sources of further information......................280
14.8 Reference......................................281
15 Identifying foreign bodies ..............................282
M. Edwards, Campden and Chorleywood Food Research
Association, UK
15.1 Introduction: definition and sources of foreign bodies .... 282
15.2 Approaches to foreign body identification.............284
15.3 Foreign bodies of biological origin: identification
and testing .....................................287
15.4 Foreign bodies of non-biological origin: identification
and testing .....................................290
15.5 Effects of food processing on foreign bodies and
future trends.................................... 294
15.6 Sources of further information and advice............. 296
15.7 Conclusions .................................... 296
15.8 References..................................... 296
Index ..................................................297
|
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| spelling | Detecting foreign bodies in food ed. by M. Edwards 1. publ. Boca Raton CRC Press [u.a.] 2004 Cambridge [u.a.] Woodhead Publ. XXII, 306 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science and technology Adulteración e inspección de alimentos Aliments - Contamination - Prévention Aliments - Inspection Aliments - Qualité Calidad de los alimentos Contaminación de alimentos - Prevención Food Analysis methods Food Contamination prevention & control Food Inspection methods Food adulteration and inspection Food contamination Prevention Food Quality Quality Control Sicherheit (DE-588)4054790-5 gnd rswk-swf Fremdstoff (DE-588)4155390-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Fremdkörper (DE-588)4274415-5 gnd rswk-swf Verunreinigung (DE-588)4188107-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Fremdkörper (DE-588)4274415-5 s Verunreinigung (DE-588)4188107-2 s DE-604 Sicherheit (DE-588)4054790-5 s Fremdstoff (DE-588)4155390-1 s b DE-604 Edwards, Michael 1957- (DE-588)130627208 edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315585&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Detecting foreign bodies in food Adulteración e inspección de alimentos Aliments - Contamination - Prévention Aliments - Inspection Aliments - Qualité Calidad de los alimentos Contaminación de alimentos - Prevención Food Analysis methods Food Contamination prevention & control Food Inspection methods Food adulteration and inspection Food contamination Prevention Food Quality Quality Control Sicherheit (DE-588)4054790-5 gnd Fremdstoff (DE-588)4155390-1 gnd Lebensmittel (DE-588)4034870-2 gnd Fremdkörper (DE-588)4274415-5 gnd Verunreinigung (DE-588)4188107-2 gnd |
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| title | Detecting foreign bodies in food |
| title_auth | Detecting foreign bodies in food |
| title_exact_search | Detecting foreign bodies in food |
| title_full | Detecting foreign bodies in food ed. by M. Edwards |
| title_fullStr | Detecting foreign bodies in food ed. by M. Edwards |
| title_full_unstemmed | Detecting foreign bodies in food ed. by M. Edwards |
| title_short | Detecting foreign bodies in food |
| title_sort | detecting foreign bodies in food |
| topic | Adulteración e inspección de alimentos Aliments - Contamination - Prévention Aliments - Inspection Aliments - Qualité Calidad de los alimentos Contaminación de alimentos - Prevención Food Analysis methods Food Contamination prevention & control Food Inspection methods Food adulteration and inspection Food contamination Prevention Food Quality Quality Control Sicherheit (DE-588)4054790-5 gnd Fremdstoff (DE-588)4155390-1 gnd Lebensmittel (DE-588)4034870-2 gnd Fremdkörper (DE-588)4274415-5 gnd Verunreinigung (DE-588)4188107-2 gnd |
| topic_facet | Adulteración e inspección de alimentos Aliments - Contamination - Prévention Aliments - Inspection Aliments - Qualité Calidad de los alimentos Contaminación de alimentos - Prevención Food Analysis methods Food Contamination prevention & control Food Inspection methods Food adulteration and inspection Food contamination Prevention Food Quality Quality Control Sicherheit Fremdstoff Lebensmittel Fremdkörper Verunreinigung Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315585&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT edwardsmichael detectingforeignbodiesinfood |