The Food Chain CIC has recently completed research that could pave the way for major changes in food and drink production methods.  Working with the Food Processing Faraday and Newcastle-based company, Protensive, to investigate applications of ‘spinning disc’ technology.

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.

Spinning disc reactor (SDR) technology 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.

Now, Dr Mahmood Akhtar of the Food Chain CIC 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.

For more information contact Dr Graham Clayton, Commercial Director