Coventry, RI -- UV works so effectively by disrupting the DNA of the HRM or Ascospores, and preventing typical cell function such as germination, replication or assimilation of food. Unlike the Pasteurization process, UV is a flow thru process, and the product is treated in line and with significantly less energy than is required by the slower pasteurization process.
Neptune Benson has supplied several specially designed UV systems with a thin film geometry designed to disinfect HRM and other spoilage organisms typically found in syrup and fruit juices.
Heat Resistant Molds, or filamentous fungi, are a group of organisms that are characterized by their ability to survive the high temperatures of the pasteurization process. They grow slowly, but visibly within final product, which causes the rejection of product by consumers and costly return to the bottler.
The HRM species are able to survive the high temperatures of the pasteurization process by their formation of ascospores. These heat resistant mold structures are typically dormant, and triggered by a high temperature event to start germinating. Ironically the pasteurization process that was implemented to prevent microbial contamination has a detrimental effect. The germination of these ascospores can also cause mycelium formation on or in the product, leading to another form of product spoilage.