Food And Beverage
Waterborne microorganisms are responsible for adverse affects on the flavor, color, odor, and shelf life of soft drinks, bottled water and food products. It is therefore the fundamental objective of food and beverage manufacturers to eliminate spoilage and pathogenic microorganisms from process water, product water and sugar solutions, to overcome this problem.
A wide range of UV disinfection units have been specially designed and developed by ETS, allowing manufacturers to gain complete control over these potential contaminants, vastly reducing the risk of costly production down time, product recall or even fatality.
Specially designed and developed for food and beverage production, UV treatment eliminates all types of water borne micro-organisms including bacteria, moulds, yeasts and algae. With a number of "emerging" pathogens now displaying increased resistance to chlorine disinfection, Listeria Monocytogenes for example, UV is now used for disinfection in preference to conventional chemical methods. A very common application for UV is post carbon filter disinfection, as carbon filters are a known abreeding ground for undesirable microorganisms. Some food and beverage processors are even eliminating carbon filtration entirely by using UV to elimiate chlorine all together.
Our leading UV technology is used in a number of key areas to vastly reduce the risk of product rejection and increase shelf life. Additionally full traceability is provided by ETS UV state-of-the-art Spectra controllers.
BOTTLED WATER | Even high-quality Well Waters and Spring Waters can contain natural flora and fauna. The only appropriate method of disinfection is by UV treatment. UV will not affect the natural taste or mineral balance of these distinctive brands, and will vastly enhance shelf life.
BREWING | Cutting of high-gravity brews poses risk of contamination by de-aerated 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.
SUGAR SYRUP | Yeasts and molds are a major contaminant in concentrated sugar solutions and can contaminate the final product. ETS have designed a specific range of UV units to deal with the high viscosities encountered in sugar solutions up to 67 brix.
MAKEUP WATER | Effectively applied as a final treatment at point of use or on the entire incoming plant make up water. Installation can be on a recirculation loop or at strategic points feeding mixing vessels. UV systems can be fully automatic, which is particularly relevant when the water use is batch or intermittent.
PROCESS WATER | Equipment such as sprayers and heat exchangers, which rely on re-circulating water, will vastly benefit from water supplies purified by Ultraviolet treatment. Final rinse water for RTE (Ready To Eat) products is also extensively disinfected using Ultraviolet technology.
STORAGE TANKS | During emptying and venting of sterile holding tanks, airborne bacteria can enter the vessel. Air UV units designed to fit into the head space are ideal in reducing this potential means of infection, reducing the risk of costly production down time.
BAKING | Our leading UV technology is used extensively in both slicing and wrapping units and bread cooling rooms, where bread left cooling in ventilated areas offers the ideal breeding conditions for molds, tramp yeasts, and bacteria.
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