Identifying approaches to reducing transition losses in a beverage manufacturing process
A side-effect of our client’s batch processing manufacturing system was that a high level of product was being lost during transition from product to water and vice-versa as part of system cleaning between batches. All product in the transition zone became waste and represented significant costs per year.
Our team carried out a rigorous assessment of the root causes of these losses, including theoretical modelling of system behaviour.
Creative workshops identified a wide range of potential approaches to reducing these losses, a number of which showed promise from both a practical and commercial perspective.
Further assessment of leading approaches continues with a view to conducting proof-of-principle trials on our client’s pilot line.
Industrial baking electrification - feasibility study for Burton's Foods