Application of Ultraviolet Sterilization in Food Factories
Application of Ultraviolet Sterilization in Food Factories
Ultraviolet (UV) sterilization is a safe and fast method of sterilization, replacing traditional methods that involve the addition of chemical agents or heating, completely eliminating concerns about chemical residue or corrosion, and can greatly save energy. It has become an indispensable device in modern water purification equipment.
Introduction to UV Lamp Functions
UV Technology
Ultraviolet (UV) light is invisible to the naked eye and can be divided into three types: UVA, UVB, and UVC. It is well known that UVC can kill the DNA of viruses, bacteria, and spores, rendering microorganisms non-pathogenic.
Ultraviolet radiation can be applied in various aspects of water and air treatment, but primarily targets the disinfection process, capable of suppressing microbial activity without chemicals.
Other applications of UV radiation include the elimination of organic and inorganic chemical agents, including emerging pollutants like chlorine, chloramines, ozone, and total organic carbon (TOC).
Benefits of UV
◆ Effective against all microorganisms, including bacteria, viruses, fungi, and protozoa (such as Cryptosporidium and Giardia)
◆ No harmful by-products to health after disinfection
◆ Immediate effect
◆ Low purchase and operating costs
◆ Simple operation and easy maintenance
◆ Does not alter water quality
◆ Safe and environmentally friendly
◆ Cannot produce excessive problems; dosage can be controlled according to precise needs