Revolutionise your processes with this inventive technology via the Food Chain

The SDR enables existing processes to be undertaken far more efficiently but also opens up new opportunities not possible to your competitors.

Spinning Disc Reactor (SDR) technology has been tried and tested in the chemical and pharmaceutical industries and has produced promising results in the Food Chain's research in the food and drink sector, including:

• Shorter production times - up to 90% reductions
• Continuous flow production to replace batch production
• Products of comparative or improved quality
• New product capabilities to out manoeuvre competitors
• Production volumes that are far more flexible

Features and Benefits

• SDR processors have a small footprint delivering reduced space costs
• Energy costs are also reduced due to rapid and efficient heat transfer
• Unlike batch processes, the SDR method of production is very scaleable, making larger volume production much easier to control and predict
• Production volume can be determined by customer need not production capacity
• Products are as good or better than those produced by conventional means
• Products can be made that are more stable with resultant longer shelf life
• The technology employed results in consistent and high quality production
• No ‘burn on' in production, reducing down time due to deep cleaning
• Cleaning process is quick and simple
• Capital cost return maximised
• Generation of novel products
• Reduced variable costs and wastage
• Enhanced manufacturing capability
• Creation of new ways of running a business

Application - example one
Production of Emulsions
Stable emulsions are vital in food manufacture. Using SDR technology, salad cream and mayonnaise were produced with smaller particle sizes than commercial products. Hence product stability is improved. Taste panel tests on mayonnaise confirmed the product was comparable in terms of consistency and creaminess with a leading commercial product.

Application - example two
Flavour Production
Industrial flavour production using batch stirred vessels generally uses gentle stirring at mild operating temperatures over periods of up to several hours. These methods are not 100% predictable; issues include poor mixing, inconsistent temperatures, uneven processing and burn on. In the SDR trials, flavour production was reduced in time by 90% with no burn on and tight control over a consistent product.

Application - example three
Pasteurisation
The SDR can heat liquids very rapidly due to the thin layers of liquid on the disc.  The residence time on the disc may be less than half a second, which enables liquids to undergo a short sharp temperature shock sufficient to pasteurise them.  Traditional pasteurised techniques affect the taste but not so with the SDR.  Analysis of SDR samples and taste panel trials show that bacteria can be killed while preserving the taste.  The SDR pasteurisation process also extends the shelf life which is good news for the food manufacturer and the retailer.