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 Bürkert
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