New research helps reduce splashing in clean fill process
Campden & Chorleywod Food Research Association (CCFRA) has developed a model designed to help manufacturers of drinks and liquid foods reduce splashing during clean filling operations.
Several factors influence splashing: from product viscosity and filler speed to pot geometry and the distance between filler head and pot. By factoring in these variables, CCFRA has created a model that ranks the adjustments that could be made to reduce splashing during particular filling operations on everything from fruit drinks to sauces.
This should aid the design of new fillers and help optimise existing filling systems to reduce splashing, said CCFRA.
For more information, contact Grace Christian on 01386 842 048 or email t.puevfgvna@pnzcqra.pb.hx
