Product category:
Control Valves (Rotary, Mixing, Temperature Control etc)
News Release from: Hanovia | Subject: Medium-pressure UV systems at low temperatures
Edited by the Engineeringtalk Editorial
Team on 18 December 2003
Medium-pressure UV works at low
temperatures
Ultraviolet (UV) disinfection specialist Hanovia has modified its medium-pressure UV systems for very low temperature applications within the food industry.
Ultraviolet (UV) disinfection specialist Hanovia has modified its medium-pressure UV systems for very low temperature applications within the food industry These fully validated systems are capable of eliminating micro-organisms such as listeria, E coli and cryptosporidium from brine chillers or pickle and marinade injectors at temperatures as low as -17C
This article was originally published on Engineeringtalk on 4 Feb 2002 at 8.00am (UK)
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Ultraviolet disinfection system for Kent brewery
Shepherd Neame Brewery in Kent has installed an ultraviolet disinfection system to treat both deoxygenated cutting liquor and water for bottle rinsing.
Designed to meet the most stringent sanitary requirements of the food industry, the microprocessor-controlled UV units can easily be integrated into plant control systems.
Maintenance requirements are low: typically the UV lamps are replaced once a year by on-site personnel.
Automatic internal wiper systems maintain the cleanliness and effectiveness of the medium-pressure UV lamps - especially important when treating solutions containing a high proportion of suspended solids.
The benefits of medium-pressure UV in low temperature brine chillers and pickle or marinade processes are remarkable.
Risk of microbial contamination is greatly reduced, while shelf life is increased.
In addition, in marinade applications, operating costs are reduced through less frequent fluid changeover.
Finally, as UV is a nonintrusive treatment method, it does not affect the taste, colour or odour of the final product.
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