X-ray imaging
Detection of foreign bodies in food products

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X-ray imaging


Detection of foreign bodies in food products

Author : François ZUBER

Publication date: September 10, 2007, Review date: September 2, 2020 | Lire en français

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5. X-ray imaging

Since 1990, the performance of industrial X-ray imaging has been steadily improving, thanks to the spectacular increase in computing power, enabling fine image analysis in real time. It enables the entire volume of a product to be examined for particles of a different nature (different chemical composition, and therefore different electron density) to that of the product itself.

5.1 Physical principles

To fully appreciate, and sometimes put into perspective, the performance of X-ray detectors, we need to explain how this technology exploits the physical properties of materials. X-rays are photons of very short wavelength (between 10 –12 and 10 –9 m), located in the frequency...

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