April-May 2021

www.hpmag.co.uk HYDRAULICS & PNEUMATICS April/May 2021 17 Lyras, found that UV irradiation increases shelf life due to its high bacterial kill rate and treatment of spores. Infrared heating Infrared (IR) heating is another emerging technology that responds to some of the needs and trends of food processing, such as rapid heath transfer. IR heating is a very versatile technique that can be applied to various food processes, such as drying, baking, roasting, bleaching and even pasteurisation. Apart from reducing heating time, providing uniform heating and requiring compact equipment, IR heating is also beneficial for saving great amounts of energy. Despite the benefits it provides over conventional heating, IR heating is primarily efficient for surface heating applications. In order to achieve an optimal level of energy and be practical in the food industry, IR heating can be combined with microwave and other common conductive and convective modes of heating. Nevertheless, as experts suggest in Infrared heating and its application in food processing , IR heating is an insightful area of research which holds great potential for food processing, especially in operations such as drying and minimal processing. Anaerobic digestion Anaerobic digestion (AD) is an innovative and cost-effective solution for converting waste into energy and reducing carbon emissions and harmful greenhouse gases. It is a chemical process where microorganisms break down organic matter in the absence of oxygen, resulting in the generation of carbon dioxide and methane. According to the Anaerobic Digestion Strategy and Action Plan, around 16 million tonnes (Mt) of post-farm-gate food and drink waste arises annually in the United Kingdom. The production, distribution and disposal of this amount of by- products also generates great levels of carbon emissions and water footprint. A great deal of this food and drink waste can be effectively and affordably avoided with anaerobic digestion. When used for waste management systems, AD helps reduce the emissions of landfill gas into the atmosphere. A simple process like anaerobic digestion can reduce the amount of organic matter destined to be dumped in the sea, in landfills or incinerated. AD is also widely used as a source of renewable energy. The methane gas it produces can be used directly for cooking or heating, but it can also be transformed into electricity. This form of energy is different from other renewable sources as wind, tidal or solar power because it can be generated constantly, and it can also be stored in the grid in the form of gas. AD can use a variety of organic matter to produce energy, such as food waste from both domestic and industrial origins, farm manures, sewage sludges and purpose-grown crops for energy. It is clear that we have the solutions at hand for transforming the food processing sector into a more sustainable and efficient field. Trends such as the ones discussed above are innovating the sector and bringing in automation technologies that facilitate the implementation of greener solutions. At EU Automation we are committed to contributing to a more sustainable future in food processing. We help manufacturers source their automation parts quickly and efficiently in order to speed up their projects, including the implementation of sustainable tech. www.euautomation.com