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Checkweigher sorting mask application example

Release time:

2023-04-27 17:09

In the food industry, ensuring product safety and quality is of utmost importance.The presence of foreign objects in food not only affects product quality but also poses a serious threat to consumers' health.X-ray foreign object detection technology, acting as a "safety guard" in the food production process, is playing an indispensable role.


1. Working Principle​
X-ray machines operate based on the property of X-rays to penetrate objects. When X-rays irradiate food, different substances absorb X-rays to varying degrees. For example, food itself absorbs X-rays relatively uniformly. However, foreign objects such as metal, glass, and stones mixed in it, due to their different densities and atomic structures from food, will absorb or scatter more X-rays. The detector receives the X-rays that have passed through the food and converts them into electrical or digital signals. Then, an image processing system analyzes these signals to identify the presence, location, and approximate shape of foreign objects.


2. Detection Advantages​
High Sensitivity​
X-ray machines can detect extremely small foreign objects.Effectively preventing food safety problems caused by foreign objects.​
Comprehensive Detection​
They can detect various packaged foods. Whether it is bagged, boxed, or canned food, the X-ray machine can penetrate the packaging and conduct a full-range scan of the internal food to ensure no foreign objects are missed.​
Non-contact Detection​
The detection is completed without damaging the food packaging or the product itself. This not only ensures the integrity of the food but also complies with food hygiene and safety standards, avoiding the risk of secondary contamination.​
Multiple Foreign Object Identification​
X-ray machines can not only detect metal foreign objects but also have a good detection effect on non-metal foreign objects such as plastics, rubbers, and bones.This greatly broadens the detection range and improves the safety of the food production process.​

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