Infodoc : Sciences, Techniques et Culture

Preface
Contributor contact details
Part 1 Management issues
1 Identifying potential sources of foreign bodies in the supply chain
1.1 Introduction
1.2 Sources of contamination in the food chain
1.3 The role of the manufacturer
1.4 Concluding comments
1.5 Sources of further information and advice
2 GMP, HACCP and the prevention of foreign bodies
2.1 Introduction
2.2 The role of good manufacturing practice (GMP) and[...]

Preface
Contributor contact details
Part 1 Management issues
1 Identifying potential sources of foreign bodies in the supply chain
1.1 Introduction
1.2 Sources of contamination in the food chain
1.3 The role of the manufacturer
1.4 Concluding comments
1.5 Sources of further information and advice
2 GMP, HACCP and the prevention of foreign bodies
2.1 Introduction
2.2 The role of good manufacturing practice (GMP) and prerequisite programmes
2.3 The role of the hazard analysis and critical control point (HACCP) system
2.4 Future trends
2.5 Sources of further information
3 Managing incidents involving foreign bodies
3.1 Introduction: managing consumers, manufacturers and retailers
3.2 The crisis management team
3.3 The crisis management plan
3.4 Managing internaI and external communications
3.5 Successful crisis management
3.6 Categories of consumer complaints
3.7 Conclusions
3.8 Sources of further information and advice
3.9 References and notes
Part II Detection and identification
4 Metal detection
4.1 Introduction and the history of metal detection
4.2 Types of detection systems
4.3 The balanced coil system
4.4 Factors affecting the application of metal detection systems
4.5 Operational and quality control procedures
4.6 Future trends and conclusions
5 Magnets
5.1 Introduction: magnetic separators and the principles of magnetism
5.2 Methods of producing magnetic fieIds: permanent magnets and electromagnets
5.3 Safety and environmental issues
5.4 Types of magnetic separator used in the food industry
5.5 Factors affecting the use of magnets in food processing
5.6 Examples of magnet use for particular foods
5.7 Advantages and disadvantages of using magnets
5.8 Future trends
5.9 Sources of further information
6 Optical sorting systems
6.1 Introduction
6.2 The principal components of optical sorting systems
6.3 Inspection systems: selection of wavelength bands, filters and illumination
6.4 The product feeding, ejection, cleaning and dust extraction systems
6.5 The electronic processing systems in sorting machines
6.6 Strengths and weaknesses of colour sorting
6.7 Future trends
6.8 Sources of further information
7 Applying optical systems
7.1 Introduction: foreign bodies in fruits and vegetables
7.2 Developing sorting systems for the removal of foreign bodies
7.3 Foreign body detection in the processing of olives and potatoes
7.4 Future trends
7.5 Sources of further information and advice
7.6 References
8 Microwave reflectance
8.1 Introduction
8.2 Microwave imaging techniques
8.3 Microwave inspection of food products
8.4 Strengths and weaknesses of microwave sensors
8.5 References
9 Nuclear magnetic resonance imaging
9.1 Introduction
9.2 Principles of nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI)
9.3 The use of NMR and MRI techniques in food processlng
9.4 Factors affecting the development of Iow-cost on-line MRI foreign body sensors
9.5 Future trends
9.6 Sources of further information
9.7 References
10 Surface penetrating radar
10.1 Introduction
10.2 Principles of surface penetrating radar
10.3 Detecting foreign bodies using microwaves
10.4 Setting up radar systems in food processing
10.5 Strengths and weaknesses of the radar method
10.6 Future trends
10.7 Sources of further information and advice
10.8 References
11 Electrical impedance
11.1 Introduction: measuring the electrical properties of materials
11.2 Capacitance, resistance and impedance-based systems
11.3 Conclusion and future trends
11.4 Sources of further information
11.5 References
12 Ultrasound
12.1 Introduction
12.2 Principles of ultrasound
12.3 Types of ultrasonic transducer
12.4 Ultrasound signaI processing to detect foreign bodies
12.5 The use of ultrasound techniques in food processing
12.6 Conclusions and future trends
12.7 References
13 Using X-rays to detect foreign bodies
13.1 Introduction: principles of X-ray systems
13.2 Single axis X-ray systems
13.3 Dual axis X-ray systems
13.4 Dual energy X-ray imaging
13.5 Using X-ray systems in practice
13.6 Conclusions
13.7 Sources of further information
13.8 References
13.9 Appendix: factors affecting system performance
14 Separation systems
14.1 Introduction: the need for separation systems
14.2 The location and design of separation systems
14.3 Traditional types of separation equipment
14.4 Innovative types of separation equipment: sieves
14.5 Innovative types of separation equipment: filters
14.6 Future trends
14.7 Sources of further information
14.8 Reference
15 Identifying foreign bodies
15.1 Introduction: definition and sources of foreign bodies
15.2 Approaches to foreign body identification
15.3 Foreign bodies of bioIogical origin: identification and testing
15.4 Foreign bodies of non-bioIogicai origin: identification and testing
15.5 Effects of food processing on foreign bodies and future trends
15.6 Sources of further information and advice
15.7 Conclusions
15.8 References
Index