eco-UV is focused on safe food and beverage disinfection. Our eco-UV liquid disinfection system effectively reduces harmful microorganisms. Our ultraviolet system has distinct advantages over existing methods practiced by industry.
Throughout the fruit juice industry, manufacturers and bottlers have established the practice of pasteurizing fruit juice twice (primary and secondary pasteurization) before it reaches the consumer for consumption. The purpose of this double-heating procedure is to inactivate enzymes from the fruit, destroy microorganisms, and ensure the stability of fruit juice during storage. Retaining vitamin C content is vital during juice storage. Enzymatic reactions can degrade vitamin C during storage if all enzymes are not destroyed during the pasteurization process. We offer a better solution.
Advantages of UV Over Existing & Alternative Methods
Fruit juices commonly contain molds. They are easily killed during pasteurization due to their inability to resist heat. However, certain types of molds are extremely heat-resistant, including Byssochlamys fulva and Neosartorya fischeri. Ultraviolet technology permanently inactivates all harmful bacteria, spores, viruses, and protozoa such as Giardia cysts and Cryptosporidium oocysts.
Advantages of UV for Fruit Juice Disinfection
Disinfection utilizing UV is a more cost-effective method than any other form of disinfection.
UV has no negative effect on flavor and will not alter taste or aroma.
Residue buildup of any kind is nonexistent.
The UV disinfection process does not add heat, only energy.
UV disinfection eliminates the need for harmful chemicals causing a hazardous environment.
By disrupting the DNA of the microorganism, UV permanently inactivates the microorganism preventing it from reproducing.
Protecting the Environment
UV disinfection for the fruit juice industry is the most eco-friendly method of disinfection available. It's environmentally safe.
Disinfection for the Mechanical and Engineering Industry
Ultraviolet (UV) light, a source of electromagnetic radiation, is proven to be effective in bacteria, virus and parasite control in UV transparent fluid applications, i.e. fluid that does not absorb much of the UV radiation.
The biggest challenge with controlling bacteria growth in rolling and metal cutting fluids (MCF) with UV radiation, is that the emulsion is extremely opaque with respect to the UV wavelength (T10=0%), limiting the penetration of the UV radiation into the fluid (high UV radiation absorbance).
In order to combat the opacity challenges of the fluid, tests were conducted by installing a patented, zero transmittance UV reactor designed and manufactured by Eco UV, LLC. which maximizes the penetration of the UV radiation to control bacteria in a semi-synthetic rolling fluid (soluble oil emulsion) or MCF's.
Advantages of UV over Existing & Alternative Methods
Bacteria growths in soluble oil rolling solutions cause oil content break down, and lower the pH which affects lubricity. Low lubricity adversely affects the milling process and therefore shortens the effective life of the emulsion.
Initial questions were asked whether the UV radiation would be effective when the bacteria concentration had an initial (influent) count of 1 x 107 Colony Forming Units (CFU)/mL or higher?
To address these questions, trials were run to determine the effectiveness of UV on the bacteria growths with the goal of eliminating the use of biocides.
The first trial proved to successfully reduce the bacteria concentration in the soluble oil rolling solution.
This positive data gathered from the trials led to an installation of an inline UV reactor system on a 10,000 gallon soluble oil rolling solution tank. As a result of the UV reactor installation, the bacteria counts have not risen above 1 x 103 CFUs/mL, and are usually in the non-detect region. By eradicating bacteria with the installation of the UV reactor system and maintaining a consistent environment, the pH of the soluble oil solution is stable.
Consequently, there was reduced need for the addition of sodium hydroxide to the rolling solution to control pH levels which directly reduced operating costs.
The application of UV as a method of disinfection of the soluble oil solution allows for the complete elimination of biocide additions to control bacteria.
It should be noted that the dip-slide method used for determining the bacteria concentrations are limited to 102CFU/ml, for this reason bacteria are represented as "log 2" in Figure 3, but are likely to be lower (or approaching zero) - see slides 28 & 84.
Additional Applications for UV Disinfection
The success of the UV reactors in the rolling solution influenced a trial in a cooling water tower. Due to the casting operations, the cooling tower water contains carbon or soot, used as a release agent in the casting process, which increases the opacity of the water.
Thus far, the trial has been successful and bacteria levels have been effectively controlled. Cooling towers are great environments for many aerobic types of bacteria, including legionella.
Having UV reactors as a safety precaution, will greatly aid in diminishing and/or eliminating aerobic bacteria.
pH balance, product integrity remain unaffected by UV.
Residue buildup of any kind is nonexistent.
The UV disinfection process does not add heat, only energy.
Disinfection utilizing UV is a more cost-effective method than any other form of disinfection.
UV disinfection eliminates the need for harmful chemicals which cause a hazardous environment.
Considering the Environment
UV disinfection for the engineering industry is the most eco-friendly and environmentally effective method of disinfection available.
Disinfect Dairy Products Effectively
Milk contains important nutrients such as calcium and vitamins C, B12, and B6. Dairy products produced from milk, such as cream, yogurt, and cheese, are some of the best foods to ensure strong bones and overall health. However, raw milk contains harmful contaminants that if not eradicated prior to consumption can cause serious illnesses. Our eco-UV liquid disinfection system kills harmful microorganisms in milk, making it ideal for the dairy industry. Our UV technology lets producers disinfect dairy products effectively to ensure product safety.
Advantages of UV Over Existing & Alternative Methods
A common method of killing harmful organisms in milk is the process of pasteurization. However, pasteurization reduces vitamin content, denatures fragile milk proteins, and destroys valuable nutrients such as vitamins C, B12, and B6. Calcium absorption in the body requires an enzyme called phosphatase, which is the third most abundant enzyme in raw milk. During pasteurization, this enzyme is destroyed along with other valuable enzymes. Magnesium, another vital mineral for the absorption of calcium, is also reduced during pasteurization. UV disinfection has none of these quality-reducing effects.
Advantages of UV Disinfection for Dairy Products
UV has no negative effect on flavor and will not alter taste or aroma.
pH balance, product integrity, and color remain unaffected by UV.
Residue buildup of any kind is nonexistent.
The UV disinfection process does not add heat, only energy.
Disinfection utilizing UV is a more cost-effective method than any other form of disinfection.
UV disinfection eliminates the need for harmful chemicals causing a hazardous environment.
Considering the Environment
UV disinfection for the dairy industry is the most eco-friendly and environmentally effective method of disinfection available.
Reliable Water Disinfection
UV technology is the most effective method used for water disinfection. It's not new to the bottled water industry and has been used for decades to produce safe drinking water worldwide. Our eco-UV liquid disinfection system effectively reduces harmful microorganisms.
Disinfection is a relatively simple process whereby harmful organisms in water are exposed to UV. As a result, the DNA in the microorganism is rearranged to the point where it cannot function or reproduce, rendering it harmless for human consumption. Once a microorganism is neutralized by UV, it no longer has a detrimental effect on other organisms.
Safe Drinking Water
UV treatment does not alter water chemically; it only adds energy. By eliminating the need to use chemicals and being proven to destroy 99.99 percent of harmful microorganisms, UV is definitively the chosen method for water disinfection. UV is known to destroy a multitude of contaminants, including:
Cysts
Giardia
Viruses
Dysentery
Salmonella
Flu Bacteria
Coliform Bacteria
Escherichia Coli
Cryptosporidium
Polio Bacteria
Meningitis
Advantages of UV Disinfection for Bottled Water Production
Disinfection utilizing UV is a more cost-effective method than any other form of disinfection.
UV has no negative effect on flavor and will not alter taste or aroma.
Residue buildup of any kind is nonexistent.
The UV disinfection process does not add heat, only energy.
UV disinfection eliminates the need for harmful chemicals causing a hazardous environment.
By disrupting the DNA of the microorganism, UV permanently inactivates the microorganism preventing it from reproducing.
Being Kind to the Environment
UV disinfection for the bottled water industry is the most eco-friendly solution you can choose. It's an environmentally safe, effective method of disinfecting water.
Disinfect Wine & Maintain Flavor
The eco-UV liquid disinfection system effectively reduces all harmful microorganisms. Ultraviolet disinfection lets you disinfect wine during bottling with exceptional results.
Microbiological Contaminants
Eliminating unwanted microbiological contaminants is one of the most common difficulties related to the wine-making process. Contamination can occur during different stages of production.
Negative Effects of Sulfites
A common method used to prevent spoilage and damage to wine is the addition of sulfites. However there are well-documented health issues related to the negative effects of sulfites. These effects result in the words "contains sulfites" on labels. This information is legally required and necessary on almost all bottles of wine sold in the United States since 1988 and within the European Union since 2005.
Negative Effects of Pasteurization
A popular alternative to the addition of sulfites is pasteurization. Although this process reduces the possibility of microbial spoilage of wine, it also destroys the wine itself as the chemistry of wine is very sensitive to heat. Disinfection methods operating at high temperatures, such as pasteurization, are particularly unsuited to wine production as they destroy heat-sensitive ingredients. Heating also damages the organoleptic properties of the wine.
Advantages of UV Disinfection for Wine Production
Disinfection utilizing UV is a more cost-effective method than any other form of disinfection.
UV has no negative effect on flavor and will not alter taste or aroma.
Residue buildup of any kind is nonexistent.
The UV disinfection process does not add heat, only energy.
UV disinfection eliminates the need for added sulfites.
By disrupting the DNA of the microorganism, UV permanently inactivates the microorganism preventing it from reproducing.
