Spinning disc partners

The Food Chain Centre of Industrial Collaboration, based at Leeds University's Procter Department of Food Science has recently completed research that could pave the way for major changes in food and drink production methods.

Using their extensive knowledge and expertise in the science and technology of food production, the Food Chain CIC has worked with the Food Processing Faraday (FPF) and Newcastle-based company, Protensive, to investigate applications of spinning disc' technology, originally developed for the chemical and pharmaceutical industries. Possible applications include replacing existing methods of product mixing, preventing contamination during food and drink production and creating new flavour systems for products such as sauces.

Dr Graham Clayton, Commercial Director of the Food Chain CIC explains: Many of today's food and drink products are made using processes that are, in effect, the same methods we use in our kitchens at home, scaled up to factory size; this includes products such as custard, ketchup, mayonnaise, fruit juice and smoothies.

"The process begins with putting ingredients in giant bowls or vats, mixing them and often heating and reducing them, using mega-size cookers. The actions of stirring and heating are key and on an industrial scale they cause constant problems ensuring that mixing is thorough, temperatures are consistently correct and the finished food or drink comes out the same every time; not too runny, not lumpy, not too thick. And, whilst the food industry has embraced huge technological advances, these batch production methods have changed very little over decades.

Spinning disc reactor (SDR) technology, which was invented in the 1970s by Protensive co-founder and former ICI engineer Colin Ramshaw, works by passing liquids across the surface of metal discs which can be set to spin, heat and cool at optimum speeds. The accuracy and speed with which ingredients can be mixed, the ability to strip water from substances and the high temperatures that can be achieved have made SDRs invaluable to the chemical and pharmaceutical industries.

It is clear that the Food and Drink sector will benefit from this technology. Even at this early stage, the response from companies is very encouragingcomments Ian Blakemore, Regional Manager for FPFP.

 Spinning disc scientist Mahmood Akhtar

Now, Dr Mahmood Akhtar of the Food Chain CIC in Leeds has completed research experiments to test the SDRs performance making fruit juice, mayonnaise and ketchup. These have shown

that rapid process times, controlled mixing and heating mean that there is less risk of overreaction' and that end products can be produced at speed, on demand. Other tests have shown that it is possible to remove allergens, such as those present in peanuts, which are so dangerous to people with an intolerance.

The design of the spinning disc unit also means that it can be cleaned down in a matter of seconds enabling manufacturers to use the same equipment for any number of products or variations in quick succession. So, Just-In-Time manufacture becomes possible, over production disappears and warehouse requirements are vastly reduced.

Protensive Director, Ian Henderson, is enthusiastic about the way forward: The Food Chain CIC's research has provided us with the evidence that we need to support the development of SDR for the food and drink industries. We already have a number of projects underway with companies both large and small, looking at how the technology can replace existing parts of their production processes.

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For more information about The Food Chain CIC contact:  Tel: 0113 343 7593 Fax: 0113 343 2982 Email: info@foodchaincic.co.uk Website: www.foodchaincic.co.uk