Supplier details full decision process in specifying x-ray to detect contaminants

In a new white paper from Fortress Technology, the supplier looks at all the considerations when choosing an inspection system for food, from running costs to a need for out-of-house skills.

Fortress, which supplies both metal detection and x-ray systems to check for contaminants, as well as checkweighing, outlines many of the better-known distinctions between the two detection technologies in terms of their capabilities in pinpointing one class of contaminant or another. This includes, for example, very thin layers of metal from foil or other sources which x-ray is unlikely to identify. 

But today’s wider choice of x-ray systems, with a corresponding range of capabilities and, in some cases, more accessible capital costs, can distract food businesses from more basic differences between the two approaches. 

For instance, Fortress argues that the most overlooked cost in the life of an x-ray system is maintenance, calibration and testing. With metal detection, says the white paper, this is typically a tenth of x-ray spend. 

It goes on to explain how x-ray is not well-suited to in-house mechanics or repairs. This is due to the clear issues around radiation, cost of training and exposure to high-voltage components, which mean that external engineering expertise will typically have to be paid for. X-ray requires annual safety inspections and prices of spare parts are often much higher than for metal detectors, says Fortress. 

Ultimately, says European sales director Phil Brown, metal detection and x-ray are complementary technologies. “If, after product risk analysis, processors consider that having an x-ray is necessary, providing space and investment spend allows it, have both,” he recommends. 

Part of that analysis will involve looking at where and how systems are installed. The various types of metal detector can be located both for in-process and end-of-line inspection. They lend themselves to gravity applications, for example, where product is moving through the aperture at a high speed. X-ray is more usually limited to end-of-line functions. 

As Fortress says, although x-ray systems are built to withstand water, they tend to be sensitive to its presence. Dust and more extreme temperatures can also affect the equipment’s lifespan. Consequently, x-ray is rarely deployed in upstream, bulk or ingredient processing areas of a food operation. 

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www.fortresstechnology.com