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Aimed at food manufacturers and producers, this guide explores how to maximize productivity and brand protection. It explains how to identify characteristics in products that can mimic metal contamination, often called "product effect", which can produce false triggers.
By removing the influence of product effect, the smallest metal contaminants can be identified and rejected. This also reduces false rejects that slow down the production line, waste product, and ultimately reduce profits.
This guide covers:
- How a metal detector works
- Six factors that influence performance
- How metal detectors support food safety
- Simple prevention strategies to overcome challenging applications
- Metal detection solutions designed to reduce false rejects
Read more about the steps you can take to support your productivity goals, increase overall equipment effectiveness (OEE), and protect brand reputation.
Product effect can occur with the inspection of foods that have a high moisture and / or salt content (sometimes called "wet" products) such as meat, poultry, seafood, dairy, bakery and ready meals, or products packed in metallized film. Other product factors that can influence the effectiveness of a metal detector are temperature, size and shape, position and orientation, consistency or density, and packaging material.
Modern metal detectors can discriminate the difference between product signals and those signals generated by real metal contaminants. The most sensitive metal detectors on the market, when inspecting product effect applications, operate at more than one frequency simultaneously (known as Dual-Simultaneous Frequency or Multi-Simultaneous Frequency). With the use of Product Signal Suppression technology, sensitivity is maximized and false rejects are virtually eliminated.
