Water quality is important to food & beverage plants. A dairy, food factory or beverage plant has many uses of water. For example, to wash fruit or vegetables, to mix beverages, to wash containers & equipment, etc. Any microorganisms in the water can contaminate the products.
Therefore, food & beverage plants pay special attention to microbial quality of their water.
Food & beverage water disinfection with UV has many advantages:
- Reliable disinfection: No microorganism is known to resist adequate UV dose.
- No change to taste or smell: With UV there is no change to taste or smell of water.
- Corrosion free: There is no risk of pitting corrosion of stainless steel pipelines, because UV doesn’t affect pH of water.
- Online monitoring: UV intensity monitors provide real time control of the disinfection process.
- Inexpensive: Total cost of UV disinfection works out to a few cents per m3.
UV Sizing for food & beverage applications
Australian Drinking Water Guidelines recommend minimum 40mJ/cm2 UV dose at the end of lamp life for potable water disinfection. It is easy to provide a higher UV dose at a very small incremental cost. Consequently, many manufacturers prefer a higher
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