UV For Food & Beverage





The Food & Beverage market mainly used UV technology to control pathogen microorganisms (disinfection) in the water and any product water used as an ingredient in food or beverage products such as: bottled water, food packaging & ingredients, carbonated & non-carbonated beverage such as tea & coffee, dairy, or meat and poultry processor. Ultraviolet energy causes permanent inactivation of microorganisms by disrupting DNA so that they are no longer able to maintain metabolism or reproduce. Some typical locations of installation would be: points-of-fill, points-of-rinse, brine solutions, post-carbon filter, pre-membrane filtration or RO (reverse osmosis), post-water and pre-syrup storage tanks. A UV system can significantly reduce the microbial counts by destroying at least 99.9% of the bacteria present in the influent stream with standard tested dose 30 mJ/cm2.

While the addition of chlorine and chloramines to city water may control bacteria levels, they have undesirable effects on the degradation of membrane filtration or RO. But popular methods of removal, such as carbon beds or chemical injection, have proven to be problematic. Sodium metabisulfite involves replacing one chemical with another and creates food for microorganisms, while carbon beds can be inefficient, vulnerable to channeling and provide breeding grounds for microorganisms. Aquafine pioneered the technology of chlorine and chloramines destruction utilizing UV light in the pre-Reverse Osmosis.

Ozone is commonly used in the pretreatment area of a water system, as well as for sanitizing process and re-circulating systems. Prior to the point-of-use, the residual ozone needs to be destroyed to ensure the process water is not compromised.  After considering the appropriate variables, a properly sized UV unit can be guaranteed to destroy the ozone to non-detectable limits, insuring the integrity of the process and the product. A dosage of 90 mJ/cm2 is recommended for destruction of ozone residuals of 1.0ppm.

In ultrapure water systems, UV treatment is used for the effective reduction of organics, commonly referred to as TOC. Aquafine uses a powerful 185nm wavelength appropriately sized and designed to meet this application.


A Less Costly Way to Replace Pasteurization for Sugar Syrup

Heat treatment-pasteurization is commonly used to control micoorganism in fructose syrup or any sugar syrup used as ingredients in food & beverage products. However, pasteurization is an expensive investment and the energy costs required continue to rise.  UV could be used to replace pasteurization as UV is a non-chemical process that doesn’t change any physical characteristic of the fluid and does not promote the generation of disinfection by-products such as Trihalomethanes (THM) which is classified as carcinogenic at certain levels in drinking water.

The Benefit of Aquafine® UV Systems


1. Aquafine has served the diverse of food & beverage Industries for more than 60 years, with un-matched record of failure percentage is less than 0.05%.

2. Simple maintenance is delivered through self locking mechanism of the SE (single ended), lamp base, making lamp change-outs-easy.

3. Aquafine offers validates system providing UV lamp, NIST traceable UV censor validation with certificates & bioassay almagam technology.


4. All system comply by cGMP, FDA requirements, and sanitary connections conform to DIN and USDA 3A standards.

5. Aquafine UV system is a more efficent way to replace pasteurization of sugar syrup as an ingredient of food & beverage products.