Baking & Snack - October 2014 - 102

INLINE SAFETY SYSTEMS

and granular ingredients sent to the blending process,"
observed Geri Foley, metal detection sales manager,
Mettler Toledo, Columbus, OH. "This ensures that, if
metal is present in the product, it is removed and not
further processed to smaller metal pieces, which may
be more difficult to detect further downstream. Also, if
the contaminant is removed upstream in the process,
it saves money for the customer by reducing package
waste when it is found later after packaging."
Actually, metal detection in ingredient handling can
provide the best first line of defense in a number of ways.
"The smaller the aperture, the better the sensitivity and
detection of metal contaminants," Ms. Sharpe explained.
"For this reason, processors are using metal detectors
to check raw ingredients before they're processed into
dough where sensitivity can be less."
Depending on the type of products being made and
metal specification required, a metal detector can be
Many customers now mandate bakers and tortilla manufacturers use metal
detection after products are packaged.
Heat and Control

The great debate over safety
Perhaps one of the most sensitive issues with
inline safety involves whether to use metal
detectors or X-ray systems.
Todd Grube, manager of inspection systems,
Heat and Control, called X-ray systems the
multi-tasker of the inspection world. "In addition to detecting metal and materials such as
plastic, stones and glass that are 'invisible' to
metal detectors, X-rays can identify deformed,
damaged and missing product, he said. "To
"
decide if an X-ray system or a metal detector is
right for your operation, consider the size and
type of contaminants that need to be detected.
What type of packaging is used at point of
inspection? Metalized film, foil and metal ties
on bread bags will severely limit the effectiveness, if not prevent the use altogether, of a
metal detector.
"
Small amounts of aluminum can present a different challenge for manufacturers.
"Generally, a properly equipped X-ray system
will find smaller metal contaminants than a
metal detector will, he added. "However, alu"
minum has a very low density, which makes
it harder for X-rays to detect compared with
other metals. The high-conductivity properties
of aluminum, though, may allow metal detectors more reliable detection than X-rays.
"

102 Baking & Snack October 2014 / www.bakingandsnack.com

Geri Foley, metal detection sales manager, Mettler Toledo, weighed in on the topic,
suggesting that bakers first identify types of
contamination they risk. Is metal the only type
of foreign contaminant that may be present, or
will there be glass or stone? If it's only metal,
she noted, then metal detection is a better
solution. Otherwise, the X-ray would be better
if the product is packaged in aluminum foil. "A
bakery whose packaging is foil may decide to
place an X-ray system on the line for end-ofline inspection and a gravity-feed type of metal
detector upstream for inspecting raw ingredients, she said.
"
X-ray inspection systems can also identify
packaging defects, according to Kyle Thomas,
strategic business unit manager, Eagle Product
Inspection, Tampa, FL. "Aside from identifying
contaminants in products, the technology can
simultaneously check for component count, fill
levels and open packaging, he said.
"
Bakeries also need to keep in mind the
nature and complexity of the product that they
are inspecting. "For example, a scone with
fruit and nuts will need more sensitive X-ray
technology to detect contaminants based on
their density, than a plain sponge cake, Mr.
"
Thomas said.

http://www.bakingandsnack.com

Baking & Snack - October 2014

Table of Contents for the Digital Edition of Baking & Snack - October 2014