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.
The process to reduce the amount of microorganisms in water, by means of ultraviolet light is called “ultraviolet disinfection”. It is used in all kinds of water to reduce the amount of microorganisms such as bacteria, protozoa, viruses, fungi, algae. Ultraviolet (UV) light is a natural part of sunlight, whereas the short wavelengths are absorbed by the protecting ozone layer. UV lamps designed for water disinfection use a gas mixture containing the element mercury (Hg). The Mercury vapour is an advantageous gas for UV disinfection applications because it emits light in the germicidal (‘germs killing’) wavelength range (UVC and UVB).
By bestUV BV based in Best, NETHERLANDS.
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