New research reports

Water from alternative sources (RD384)

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The use of alternative sources of water has the potential to reduce the use of supplied potable water and to complement water reuse and recovery systems within food businesses. One issue connected to this is that the risks associated with using such water need to be assessed; so far, there is little guidance in this area. This report discusses suitable means by which alternative sources of water can be safely used in the food industry.

Measuring oven exhaust gases during bread baking (RD385)

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By balancing the inlet and outlet gas flows in a bakery oven it is possible to improve oven combustion and save energy. Energy savings of 4.7% were estimated through improved control of flue gases by linking this to the gas burner fire rate. Payback periods varied from 1 to 5 years depending on the burner and controller technology fitted to an oven.

Surface decontamination by hot filling and post filling processes (RD386)

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Most hot fill surface processes are thought to be excessive and it was the intention of this project to quantify by how much. This may enable companies to reduce the severity of the applied time-temperature regime or eliminate (or minimise) additional process steps such as post-filling pasteurisation tunnels.

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