EUROPE – A recently launched x-ray inspection system by Ishida Europe is set to enhance food safety in meat processing by increasing the capability of packers to detect bone fragments and low-density foreign bodies.
The Ishida IX-G2-F achieves this by incorporating a new line sensor that provides a high-quality x-ray image through an enhanced signal-to-noise ratio.
According to the packing and weighing solutions company, the new sensor increases the ability of the machine to identify contaminants.
It is reportedly effective even when handling thicker and denser products such as chicken fillets, chicken breasts, and a wide range of poultry products.
Ishida notes that the enhanced sensitivity means there is a reduced risk of false detections, which helps to maximise throughput and helps avoid extra costs associated with unnecessary waste and the repacking of products.
Sibtain Naqvi, Ishida Europe’s x-ray product manager, said: “The next generation IX-G2-F x-ray inspection system offers unrivalled performance and with its improved line sensor and software capabilities it has already delivered significant benefits on production lines”.
Naqvi notes that the enhanced sensitivity provides poultry processors with even greater reassurance that their high product quality standards are being maintained and by minimising the number of false rejects, production can be maximised.
“We believe our IX-G2-F models represent another major advance in our x-ray inspection portfolio,” the Ishida Europe’s x-ray product manager adds .
The high-performance system is supported by Ishida’s self-learning genetic algorithm technology, which the company says delivers “maximum detection sensitivity and reliability”.
Mühlenchemie offers new digital service
Meanwhile, Flour treatment specialist Mühlenchemie has introduced video glasses that enable lab support in real-time during Joint digital trials and flour analyses regardless of the participants’ locations
MC Connect Glasses are worn on the head and have a camera facing forward and a small screen in front of the wearer’s eye enabling video communication between two people in different locations.
“Everyone on the call sees the same thing, as if they were there in person. The user’s hands are free, to do baking trials or operate devices during a session,” Mühlenchemie says.
With this technology, flour expert Mühlenchemie is taking another step towards digital customer support.
The company already offers digital services such as remote workshops, last year’s Digital Millers’ Conference, and the online navigator that helps select the right product.
“In flour treatment it’s more and more about fast decisions. These can now be made better with the assistance of experts who might be a thousand kilometres away,” says Peter Steiner, Global Head of Business Unit at Mühlenchemie.
Mühlenchemie supplies over 2000 mills in more than 130 countries with custom enzyme solutions.
To do so, the applications technologists at the Stern-Technology Center in Ahrensburg analyse wheat and flour samples from around the globe.
In this 3000 sqm facility, they can simulate processes in baking, pasta, and wafer labs, and test the effects of enzymes and other substances for each specific type of grain or flour.
With Mc Connect, millers thousands of kilometers away from the Stern-Technology Center will be able to get real time support from Mühlenchemie as if they were there.
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