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Опубліковано: Середа, 17 червня 2020, 15:10
Перегляди: 1571
10. DETECTION OF EXTRANEOUS INCLUSIONS AS A CONSTITUENT OF HACCP SYSTEMS IN BAKERY AND CONFECTIONERY PRODUCTION
https://doi.org/10.31073/foodresources2020-14-10
Kopylova Kateryna, Verbytskyi Serhii, Kos Tetiana, Kozachenko Olga, Verbova Oksana
Pages: 92-109
 
Abstract
The subject of research – assessment of the dangers that are or may be borne by various extraneous inclusions in bakery and confectionery products, as well as the necessity and expediency of assigning critical control points at the posts for detecting and / or extracting foreign inclusions within the framework of HACCP systems in the bakery and confectionery industries. The purpose of the study – determining requirements for methods for detecting foreign matter in bakery and confectionery products and for technical equipment used for this purpose. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like; abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. The characteristic features of extraneous inclusions in food products are their discreteness, small numbers, and the composition being similar to the composition of the products that are produced. The detection of metals is the most developed and effectively implemented in practice, while detecting stone, glass, plastic and most foreign bodies of biological origin require sophisticated equipment. According to production conditions, in the food industry they use such methods of detecting foreign matter as light control and measuring systems in the visible and near infrared ranges, fluoroscopy, impedance tomography, surface microwave detection, high-frequency ultrasonic detection, as well as magnetic resonance imaging. For the rational organization of detection of extraneous inclusions in food products, a preliminary assessment of their composition and physical properties, as well as the shape and characteristic sizes of piece packages and the production rate, to which the equipment for detecting extraneous impurities from the stream must meet, is necessary. Characteristic extraneous inclusions inside confectionery and bakery products are solid and hard-to-fill fragments of not properly mixed or dehydrated ingredients, dough, sweets, etc. Solid and quasi solid inclusions in confectionery and bakery products, according to HACCP, belong to physical hazards. Dangerous extraneous inclusions in the bakery industry are fragments of knives used to equip bread-slicing machines. In the practice of detecting foreign matter in the bakery and confectionery industries, various methods are used, the most common of which are optical, magnetometric, x-ray, radioactive, ultrasonic and electrometric methods (inductive, capacitive and contact). The conditions of practical use in the baking and confectionery industry are most consistent with electrometric devices for detecting foreign inclusions (metal detectors), which, however, are not effective for most materials from which these inclusions can be added. These shortcomings are deprived of x-ray detectors, which, despite the greater complexity, are becoming more widespread. Modern HACCP systems in bakeries and confectioneries include stations for detecting and / or extracting from the flow those products that contain various foreign inclusions. The assignment of critical control points is carried out on the basis of assessing the probability of the presence of extraneous inclusions in the product, the risks that these inclusions bear for the life and health of consumers, as well as for the stability of the enterprise. If necessary, they also evaluate the acceptability and accuracy of the involved detection tools. For assignment: Creation of critical control points uses the method of the tree of measures and the matrix method, of which the latter is considered more effective. Based on the results of the work, a “Database of analytical data on the nomenclature and nature of extraneous inclusions in food (bakery, confectionery) products and the corresponding methods and technical means for their detection” was developed. Scope of research results. The results of the research will be used to improve the food safety systems of HACCP at the enterprises of the baking and confectionery industry, in organizations and institutions whose profile is the safety and quality of bakery and confectionery products.
Key words: bakery products, confectionery, inclusion sides in food products, HACCP system, metal detectors, X-ray detectors
 
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