Food & Drink Process & Packaging Issue 10 2016 - Page 20

Emerging Food Preservation Technology Requires Precision Control Our ability to preserve food has a long history - with more recent developments being directed by the desire to maintain nutritional value in addition to the original taste and texture of the food. Research in this field within the UK current directly through the product processes which require the use of is helping to develop new techniques to be heated and it is the electrical automated control valves that are that can be applied on an industrial resistance of the product which integrated with the main production scale and one company at the causes the increase in temperature. control system and designed to forefront of this field is Campden BRI. Based in Gloucestershire, Campden BRI conducts research and development work for the food and drinks industry worldwide which involves not only fine tuning new technologies but also up-scaling them Since the whole product is acting as the conductor, the energy is released throughout the product rather than at its surface, making it extremely efficient; in fact, modern production facilities claim up to 95% efficiency for for commercial production. this process. In addition, this method This work is supported by shock to the product compared to collaborative partners such as B├╝rkert traditional methods, which improves Fluid Control Systems, who offer the retention of taste and colour expert advice on the physical process within the food. From a control components and control apparatus. perspective, accurate temperature Mr Mark Lilley, Field Segment measurement is essential as well as Manager, Hygienic - Food and precise flow control of the product to Beverage, looks at the up and coming ensure a continuous and consistent technologies for food preservation production rate. Use of a PT100 and the control infrastructure that temperature sensor combined with may b