UVC treatment of water is a purely physical process which does not create any undesirable side products or residues. At the same time, the cost and efficiency of this disinfection method is exceptional. The water used in alimentary products ( juices, soft drinks or any liquid item ) may shelter impurities that can cause the decay of the product, or may contain pathogen micro-organisms which can cause food-related diseases. Ozone can be used as a final sanitization step, or prior to UV disinfection, creating pre-oxidation.
Since ozone will not add any by-products into water, it does not cause any taste modifications, which might negatively affect the final product. Ozone will disinfect cold water, which can, depending on further production processes, afterwards be warmed up, or used at the same temperature. In all the CIP/SIP applications, water ozone can improve, reduce, or replace traditional anti-microbe operations, such as chemical sanitization or warm-water sanitization. Its use can improve food safety, as well as save money, reduce work, energy consumption, material costs and waste. Ozone and UVC technology improve food quality and ensure the compliance.
The application of ozone and UVC solutions to waters and process fluids
- Cooling towers
- Tanks
- Wells
- Air humidifiers
- CIP/SIP
- Process waters and fluids
