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Part of the book series: Practical Approaches to Food Control and Food Quality Series (PAFF, volume 4)
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About this book
The book is essential for food manufacturers using HACCP procedures to ensure quality control. In particular, it offers practical information for production engineers and quality assurance personnel involved in minimizing the risk of foreign body contamination reaching the consumer. Recent developments in both technology and techniques are assessed and compared to more established methods in order to provide the most up-to-date and pragmatic advice for food manufacturers.The major sources of foreign body contamination are shown and the methods and machinery available to prevent food adulteration are analyzed. The capabilities and limitations of the machines used to remove foreign matter from food are considered in detail. It describes the detection methods available and how they are used in the food industry. In particular the capabilities and limitations of the machines used is dealt with in sufficient detail for them to be understood by technologists and scientists from disciplines other than engineering.
Bibliographic Information
Book Title: Foreign Body Prevention, Detection and Control: A Practical Approach
Authors: Peter Wallin, P. Haycock
Series Title: Practical Approaches to Food Control and Food Quality Series
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1998
Hardcover ISBN: 978-0-7514-0416-6Published: 31 July 1998
Edition Number: 1
Number of Pages: XVIII, 360