Ultraviolet (UV) light treatment is a non-thermal, non–chemical technology to inactivate microorganisms, which has been
used to disinfect water/air systems and for surface decontamination (packaging/work surface) for many years. UV light is part of the electromagnetic
spectrum, and lies in the range between 100 – 400 nm. It can be subdivided into three categories: UV–A from 315 to 400 nm, UV–B from 280 to 315
nm and UV–C from 100 to 280 nm.
Although all UV wavelengths cause some photochemical effects, wavelengths in the UV-C range are particularly damaging
to cells because they are absorbed by proteins, RNA, and DNA. Germicidal efficiency reaches a peak at about 254 nm.
Treatment with ultraviolet energy offers several advantages to food processors as it does not leave a residue, and does
not require extensive safety equipment to utilize. It is easy to use and characterised by favourable costs of equipment, energy and maintenance.
Ultraviolet light is applied worldwide for the disinfection of drinking water, wastewater, process water and industrial
effluent and is gaining more interest across the whole spectrum of food and beverage industries. Current industrial applications include the
treatment of conveying lines, packaging, containers, as well as food product surface decontamination such as fruits or vegetables.
We have an Ultraviolet light tunnel system on site for research and private contract services. The system consist of 16
x 95W ´high output´ UV–C emitters, where the product can be treated from both above and below.