Disinfection – UV
The UV mechanism for disinfecting microorganisms generally involves the absorption of energy UV photons by DNA, which is eliminated by combining protons with DNA.(Fig. 1).
The source of the UV light lamps is low or medium pressure .The lamps designed by LIT are LPHO (low intensity high intensity) lamps with a wavelength of 254 nm.
Typical ways to process and store food, such as the use of additives and preservatives, or heat processes such as pasteurization, can lead to a loss of nutritional value, a change in sensory characteristics, and a negative impact on consumer health. today, non-traditional processes and preservation are rapidly expanding. different methods of food preservation such as various thermal processes, chemicals consumption, fusion and irradiation, are used as methods for food preservation. by gamma radiation process, the quality of food has remained constant for many time periods, and the control of microorganisms lead to controls corruption.
UV rays are a clean disinfectant that does not leave any debris and has many applications in the food industry and control the microbial population and keep it under the risk. this non-ionizing radiation has different types and shows different effects at different wavelengths.
When disinfecting food surfaces by using ultraviolet, materials passing through tunnels containing UV lamps. by doing so, the smallest microbes, spores, fungi, and bacteria are corrupted, and this is done before packaging the product to minimize all kinds of contamination. in industries and factories using UV-C radiation, it is easy to sterilize food and packaging and also improved the useful life of the materials.
The application of UV rays in the food industry is as follows:
- Disinfection of surfaces in the food industry
- Disinfecting packaging materials in the food industry such as foil, cans and bottles
- Avoid contamination of materials in the production and packaging process
Advantages of using UV rays in the food industry include:
- Increases storage life
- A significant increase in vitamin D levels and their antioxidant activity, especially in vegetables.
- Food free of pathogenic bacteria, yeasts, molds and insects, and controls the aging of fruits and vegetables.
- Chemical compounds of food have changed to improve the quality of food, and after the application of radiation, no toxic substances remain in the food.
- Irradiation in vegetables increases the shelf-life, preserves the quality and sustainability of the products in the fishery products.
Pressurized UV systems for use in this process has been designed and manufactured in DUV groups with a low and moderate capacity (3,500 m³ / h) and DUV / Pro group up to 16 bar operating pressure and large-capacity equipment (refer to the Technical Sheet).
Some of the projects on pressure systems that are accomplished by LIT shown as per following items.
France with a capacity of 21,600 m3 / day
Australia with a capacity of 6 400 m3 / day
Russia with a capacity of 18,000 m3 / day