Ultraviolet water treatment for the food & beverage industry - Food and Beverage
Specially designed and developed for food and beverage production, chemical–free ultraviolet water treatment eliminates all types of water-borne micro-organisms, including bacteria, moulds, yeasts, spores & viruses. Critically, UV treatment does not affect the organoleptic properties of water and other liquids, providing high rates of disinfection without any changes to taste, PH, texture and odour. This key benefit has seen UV systems widely deployed in all areas of food and beverage production, including: Incoming water (Mains/ Borehole) | Dechlorination | RO membrane Protection | Storage Tanks | Product Water | Liquid Sugar | CIP Washing | Wastewater & Water re-use.
With a number of emerging pathogens now displaying increased resistance to chlorine disinfection, the food and beverage industry are actively increasing their already stringent safety and quality standards.
Waterborne micro-organisms are responsible for adverse effects on flavour, colour, odour and shelf life of products, and are a major potential health risk to consumers. It is therefore key for food and beverage manufacturers to eliminate micro-organisms from all parts of the manufacturing process.
As an alternative to chemical disinfection, Ultraviolet water treatment eliminates all types of water-borne micro-organisms, including bacteria, moulds, yeasts, spores & viruses and is now a widely established method for drinking water disinfection worldwide.
As a chemical-free and low maintenance technology, UV disinfection is a proven solution for a range of process applications, from CIP rinsing to liquid sugar, and is of great importance where chemicals cannot be used in the process due to the need to avoid changes in the organoleptic properties of end products.
Unlike many manufacturers with a one design fits-all approach, atg UV Technology have designed and engineered five unique product ranges comprising over forty UV systems to solve the most complex and critical challenges in the industry today. With a large client base including industry leaders such as Coca Cola, Britvic, Heineken and British Sugar, atg UV Technology have over 30 years’ experience of process treatment applications and UV disinfection. In addition to a world class product range, a strong commitment to R&D places atg UV Technology as the clear choice when guaranteed performance, reliability and tailored engineering solutions need to come as standard.
To protect against the risk of chlorine resistant pathogens, such as cryptosporidium and giardia in mains water and borehole water from entering the process, UV disinfection has been widely adopted by the food and beverage industry, seeing UV systems installed on the main inlet supply (town mains water) in order to provide an advanced disinfection barrier for the process water used throughout the manufacturing process.
Water use is a key part of almost any manufacturing process, and in the food and beverage industry can often find itself as part of the final end product. From water used in cooling towers and heat exchangers to clean in place (CIP) applications, wash water and final rinse water for RTE (Ready To Eat) products, UV disinfection provides a guaranteed treatment barrier to ensure no microorganisms are a risk to the process or product.
Typically applied as a final treatment at point of use, UV installations can be on both recirculation loop (UV cannot be overdosed) or located at strategic points in the plant treating water before key processes. For batch process, atg UV Technology UV systems can be set to automatically respond to pump cycles and flow meters, allowing for intermittent use.
Product or make-up water used as an ingredient, or that comes in direct contact with food and beverage during production, poses a high risk of contamination. UV treatment is proven to protect against all known microorganisms, including over 17 chlorine resistant species and thermophilic bacteria that can survive pasteurisation and pose a risk to product quality, shelf life and human health.
A key feature of UV disinfection is the ability to provide high log reductions of bacteria without causing any changes to taste, PH, texture and odour (organoleptic properties).
Storage tanks are particularly susceptible to contamination and bacterial breeding. Unlike chemical treatments, UV disinfection cannot be over dosed and does not leave any residual or toxic disinfection by products making UV perfect for installation on re-circulation loops. By constantly recirculating stored water through the UV system, water can be kept in perfect, sterilise condition.
Bacteria, yeasts and moulds pose a major risk to the quality and safety of liquid sugar and liquid sweetener solutions. As a specialist supplier to the food and beverage industry, atg UV Technology have designed a specific range of liquid sugar UV disinfection systems that have been engineered to overcome the challenges of disinfecting the high viscosities and low UV Transmittance encountered in sugar solutions.
The SS and SSL (sugar solution) ranges utilises the latest in thin-film quartz and polychromatic UV lamp technology, with specially designed UV chambers for effective UV dose distribution of solutions up to 69 brix and a proven and effective alternative to pasteurisation.
The benefits of UV disinfection include:
- Significant cost reduction compared to pasteurisation
- Inactivates all know micro-organisms including thermophilic bacteria
- Does not change the organoleptic properties (Taste, texture, odour and Ph)
- Solutions for beet and cane sugar solutions
- Standard UV systems for sugar solutions up to 69 brix
Even high-quality borehole and spring waters can contain natural flora and fauna. The only appropriate method of disinfection is by chemical free UV treatment. UV will vastly enhance shelf life, without affecting the natural taste or mineral balance.
Cutting of high-gravity brews poses risk of contamination by deaerated liquor, where disinfection of process water is required. UV is an effective and convenient technology as units function automatically. Additionally, CIP rinse systems usually rely on UV for non-chemical disinfection.
High doses of UV light at >200nm provides a chemical-free solution to alternative costly and energy heavy dechlorinating techniques of feed/process water for use in food and beverage production.
When installed before RO membrane technology, UV disinfection is proven to protect RO membranes from bio fouling and can significantly increase membrane life by eliminating harmful bacteria from feed water.
- Inhibits biofilm growth on membranes
- Protects against Microbial Induced Corrosion (MIC)
- Reduces the maintenance and operating costs
- Extends membrane life
Process plant effluents can be treated and re-used, reducing water consumption and ensuring all discharges meet with local environment regulations.