Detecting Foreign Bodies in Food
Part I addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the HACCP system, and how best to manage incidents involving foreign bodies.
Part II examines methods for detection and removal, with a discussion of existing techniques including metal detection, magnets, optical sorting, and physical separation methods. Other chapters present research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, and ultrasound.
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