In the face of increasingly regulated and increasingly secure markets, the food and beverage industry can only improve product quality to meet more stringent requirements. Microbial contamination of foods due to water or ingredients can cause discoloration, odor, and shortened shelf life. Manufacturers have adapted to the requirements of the consumer market, reducing the use of chemical additives and preservatives, and increasing the risk of food and beverage contamination of bacteria. Therefore, effective microbial disinfection is essential throughout the food and beverage processing and production process.
Ultraviolet (UV) disinfection technology is a non-chemical disinfection method, which is increasingly recognized by the public. UV kills all known erosive microorganisms, including various bacteria, viruses, yeasts, and fungi (and their spores). This method is a low maintenance cost, very environmentally friendly disinfection technology that avoids the application of disinfecting chemicals while ensuring a high level of disinfection.
Mechanism of action of ultraviolet disinfection
Ultraviolet light is an electromagnetic wave between visible light and X-rays with a wavelength between 185 and 400 nanometers; a part of the ultraviolet light (part of UV-C) has a strong bactericidal ability, and the disinfection efficiency peaks at 265 nm. Ultraviolet rays in the above wavelength range can kill microorganisms, and penetrate the microbial cell membrane to destroy their DNA, so that they cannot be propagated, thereby achieving the purpose of effective sterilization.
A typical UV disinfection system for the production of water or liquid ingredients includes a UV lamp with a quartz protective cover mounted in a cylindrical stainless steel cavity. One end of the chamber injects the liquid to be treated, allowing it to flow through the entire chamber. Virtually any liquid flowing through the treatment device provides effective U disinfection, including unpurified tap water, filtered process water, high viscosity syrup, beverages, and discharged sewage.
At present, there are two main types of UV technology, the difference being the type of UV lamp: low pressure (LP) and medium voltage (MP). The low pressure UV lamp is a monochromatic UV spectral output (limited to a single wavelength of 254 nm), while the medium pressure lamp has a multicolor UV output (output wavelength between 185 and 400 nm).
Advantages of UV disinfection
UV disinfection offers several advantages over other methods of disinfection. Unlike chemical treatment, ultraviolet light does not introduce toxins or residual substances into the process water, and it does not change the chemical composition, mouthfeel, odor or pH of the liquid to be disinfected.
UV treatment can be used as a primary method for water disinfection or as a complement to other water purification methods: carbon filtration, reverse osmosis or pasteurization. Since UV disinfection does not create any residue, the best place to install the processing system is the end of each processing unit. This not only destroys the breeding microorganisms, but also minimizes the possibility of contamination during processing.
UV disinfection in the food and beverage industry
Direct contact water
Although municipal water supplies usually do not contain harmful or pathogenic microorganisms, they are not entirely true. In addition, water from individual sources, such as natural spring water or well water, may also be contaminated. Any ingredient water used in food or beverage products, or water in direct contact with the product, can be a source of contamination. Ultraviolet light disinfects the product without the use of chemicals and without heating. At the same time, the UV disinfection method enables the reuse of production water, which not only saves costs but also increases production on the basis of ensuring product quality.
CIP (cleaning in place) rinse water
Microbiological safety is critical for use as a final CIP rinse water and disinfection solution. The fully automatic UV disinfection system can be used in conjunction with the CIP rinse cycle to ensure that the final rinse water does not reintroduced microbial contamination. Due to the high mechanical strength of medium voltage UV lamps themselves, they are not affected by sudden changes in CIP water temperature.
Filter disinfection
Reverse osmosis (RO) and granular activated carbon (GAC) filtration are often used to filter production water, but may also be a breeding ground for bacteria. Ultraviolet light can effectively disinfect RO and GAC water production and has been used in the processing industry for many years.
Dechlorination
GAC filters are often used to remove chlorine from the process water to remove the odor that is “vulcanized†by the disinfection of the chlorine water, thus ensuring that the final product tastes undisturbed without any excess taste or odor. Installing the UV disinfection system in front of the GAC filter improves the performance of the GAC filter and extends the life of the activated carbon, reducing operating costs.
syrup
Syrup may be the ideal breeding ground for microorganisms. Although syrups with a high sugar content are not conducive to microbial growth, dormant spores will reactivate after the syrup has been diluted. UV disinfection during processing of syrup and dilution ensures that dormant spores are completely inactive.
Disinfection of tank top space
The disinfection system can also be used for the sterilization of air filled in pressure tanks or tubes containing perishable liquids. Storage tanks are highly susceptible to spores scattered in the air. In order to prevent the occurrence of pollution, a submersible UV treatment system has emerged for the purpose of disinfecting the air in the space at the top of the tank.
Waste water
Wastewater from beverage production can be effectively disposed of without the use of hazardous environmental chemicals. This ensures that all discharged wastewater meets different environmental regulations. As mentioned above, the process water can be reused after UV disinfection, which greatly reduces the amount of wastewater.
in conclusion
Meeting the increasingly stringent hygiene standards of products in the food and beverage industry is a real challenge. If it is necessary to improve the production plant and equipment, then it is necessary to produce an immediate effect, and the quality of the product needs to be significantly improved.
For manufacturers looking to improve the quality of their finished products, UV technology is both an economical and practical option. UV disinfection of drinking water has been widely accepted and adopted in the world, and ultraviolet light has also been widely used in high-purity applications, including pharmaceutical and microchip manufacturing. High-quality water in these industries plays a vital role. effect.
The UV disinfection system is easy to install and has minimal damage to the production floor. These disinfection systems require only simple maintenance. The only requirement is to replace the UV lamps every 12 months. The frequency of replacement will vary depending on the actual application. The lamp replacement operation is very simple, and ordinary maintenance personnel can take only a few minutes to complete.