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Reducing heat loss in processes 
Saving energy saves money and reduces the environmental impact of processes. However, creating systems that are more energy-efficient is time consuming and costly. To address this, computer simulation of fluid-flow and heattransfer in tubular heat exchangers has been used to speed up the transition from design ideas to a much smaller number of prototypes built to test the ideas. With potential application to many food processes, work initially compared computer predictions (based on CFD - computational fluid dynamics)with experimental measurements in commercial and laboratory heat exchange systems. With good agreement between measured and predicted values, the project* team was able to explore the effects of design changes to exchangers - looking at features such as stagnation areas, the position of tube supports, tube diameter and baffles within the heat exchange shell. It was possible to identify design improvements and demonstrate that energy savings could be achieved by applying these to current tubular heat exchangers. In particular, computer simulation significantly speeded up the conversion from concept to commercial product, offering options for reducing energy use in processes that use tubular heat exchangers. Contact: Gary Tucker *Two Defra funded LINK projects involving CCFRA, University of Plymouth, Tetra Pak UK Ltd, ANSYS Europe Ltd, GlaxoSmithKline, Centura Foods Ltd and HJ Heinz Co. Ltd AFNOR expert status for microbiology laboratory There are many test kits for food microbes. But how does a food company know whether a particular kit meets their needs? This is usually addressed by looking at the kit´s validation status - in other words, whether it has been put through its paces by an independent laboratory as part of a recognised scheme. CCFRA has recently been awarded expert laboratory status by AFNOR (Association Française de Normalisation), a major European method validation scheme. Dr Roy Betts, Head of Microbiology comments: 
"The food industry can have confidence in kits validated by AFNOR, as the validation has to conform to BS EN ISO 16140. As an expert laboratory we are charged with implementing the validation to these exacting standards. This includes comparing the performance of the kit with the established reference method - for example, performance of kits for Salmonella would be compared with EN ISO 6579. The expert laboratory also has to organise ring trials to see how the kit performs across different laboratories testing the same samples, and submit the findings for consideration by AFNOR. The kit is granted a validation certificate only when it meets all the relevant criteria, and it has to be revalidated every four years. Roy continues "We can now carry out validation under a range of schemes including AFNOR, AOAC International, Microval and Nordval, as well as bespoke validation for kit manufacturers. The recognition of our capabilities by these schemes is itself gratifying as a reflection of CCFRA´s world standing in analytical microbiology." Contact: Dr. Roy Betts Glycaemic index testing alliance 
Companies who wish to consider glycaemic index (GI) as part of product development or make GI claims on a product label can take advantage of a new GI testing service - for which CCFRA has teamed up with Oxford Brookes University. GI is a measure of the body´s response, in terms of blood sugar levels, to foods containing significant amounts of carbohydrate. Studies have suggested that low GI diets are beneficial in combating certain chronic diseases. However, measurement of GI is a specialist activity, involving feeding the food in question to human volunteers and measuring blood glucose levels over a period of time. CCFRA can now offer this service to clients following the agreement with Oxford Brookes. This ties in with the development of an in vitro method of estimating GI, as reported in February´s CCFRA News, and means that we will be well placed to help clients develop low-GI products cost-effectively. This is part of the development of CCFRA's research and services in collaboration with Oxford Brookes in the area of diet, nutrition and health. Further information on GI, and particularly its relationship with dietary fibre, will also soon be available in Dietary fibre and the glycaemic index: technological and physiological aspects (CCFRA Review No. 49) to be published later this month. Contact: Dr. Anton Alldrick Flexible packaging guide A new guide from CCFRA provides food and drinks companies with practical guidance on the uses and limitations of flexible packaging for heat processed foods, including REPFEDs (refrigerated pasteurised foods of extended durability). There has been considerable growth in the use of flexible pouch packaging for heat-preserved, ambient stable and chilled products. Developed by an industry group, Guidelines on good manufacturing practice for heat processed flexible packaging (Guideline No. 50) takes in packaging requirements (pre-formed, reel fed and secondary), filling techniques, sealing conditions, processing (both pasteurisation and sterilisation) and transportation. Contact: Carol Newman Fouling and cleaning The possibility of using pulses of cleaning chemical to remove food deposits from equipment surfaces could reduce the amount of chemical used, with environmental and cost benefits to industry. It also won a prize for Dr. Grace Christian of CCFRA´s Food Manufacturing Technologies Department. Her presentation on this theme at the recent Fouling and Cleaning in Food Processing conference, held at Jesus College, Cambridge, described modelling work carried out as part of her PhD at Birmingham University. It merited a Government-funded speaker prize and an invitation to submit the paper to IChemE Transactions: Food and Bioproducts Processing. The conference was one of a series held approximately every four years since 1981. During this time the coverage of cleaning and disinfection has grown, due to the cost and environmental implications of water and chemicals used in industrial cleaning operations. Surface modification to reduce fouling and aid cleaning were also presented at the latest conference. Contact: Dr. Grace Christian High efficiency in-place cleaning - seminar In-place cleaning is one of the most effective ways to clean processing equipment and ensure the integrity of the product. However, the lengthy periods for effective cleaning can significantly increase the down time for equipment, reducing its production efficiency. Automatic and quicker inplace cleaning can, therefore, contribute to efficiency and profitability. But when is it appropriate? How much does it cost? Does it really work? These questions, and more, will be addressed at a seminar to be held on 20th June 2006. Speakers will cover the latest research, its relevance to industry practice and case studies. The event is organised by PPMA (Processing and Packaging Machinery Association) and will be held at CCFRA, with members entitled to a 10% discount. Contact: Emma Corney, PPMA Ltd Campden Day 
Our members’ open day on Wednesday 7th June provides an opportunity to hear Sir Terry Leahy, an internationally admired and inspirational business leader, address the theme Serving Customers. It also provides the opportunity for members to view the work of CCFRA, talk to staff and network with colleagues from across all sectors and points in the supply chain. Over 400 guests are anticipated for this key event in the food industry calendar. Contact: Lynette Lewis Sir Terry Leahy, Chief Executive Training grants Food companies based in the East of England could significantly cut their training costs by taking up grants offered through ‘Towards 2010’ - a joint EU and East of England Development Agency project. With over half a million pounds available, manufacturers and processors could receive a minimum of 50% of the cost of individual training courses. The grants are available irrespective of company size - from sole traders to large manufacturers and processors. FoodEast, which represents the food industry in the project steering group, will also help companies keep to a minimum the paperwork involved in obtaining the grants. Contact: FoodEast New appointment 
Dr Leighton Jones has been appointed Head of the newly created Corporate Communications Department. In addition, Leighton will act as the Technical Secretary of CCFRA´s Scientific and Technical Committee and provide support for the Technical Panels. Leighton joined the RA in 1989, originally in the Chemistry and Biochemistry Department, and for the last 10 years has been the Publications Manager. This new role was created following the retirement of Celia Willcox, who has retired from the RA after 29 years of valuable service. Contact: Dr. Leighton Jones Food safety publications Several new food safety publications are available free of charge:
These were produced as part of the EURAIN project - European Union Risk Analysis Information Network - an EU project in which CCFRA participates. The broad aim of the project is to develop risk analysis to reduce food poisoning - of which there are around 35 million cases annually in the EU Further information on the project can be found on its website (www.eurain. com), whilst copies of the documents can be obtained from the EURAIN Co-ordinator Contact: Dr. Declan Bolton Teagasc, Ireland Welcome to New members CCFRA is delighted to welcome the following new members who joined in March 2006:
Contact: Bertrand Emond Please notify the Membership Department of any name or address changes with respect to our mailing list. |