With an increasing emphasis on safety, product quality and regulation, the requirement for efficient and effective disinfection of liquid sugar applications has seen many manufactures turn to UV disinfection systems for an effective, non chemical solution. Concentrated sugar syrups have a high osmotic pressure, which prevents micro-organisms from reproducing. However, many micro-organisms still survive in spore form and have the ability to grow and reproduce upon dilution of the sugar syrup solution thus causing discolouration, changes to flavour and, critically, a reduced product shelf-life and increased risk of infection and ill-health. The threat of micro-biological contamination is further increased as manufacturers respond to consumer demands for reductions in chemical additives and preservatives.
By atg UV Technology based in Wigan, UNITED KINGDOM.
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