In the complex landscape of food safety and cosmetic product quality, a recognized solution emerges, offering a glimmer of hope amidst persistent challenges. Consider a disinfection method capable not only of eliminating pathogens but also preserving the freshness and integrity of the liquids we consume and use daily. This solution exists, and it comes in the form of ultraviolet light – a remarkable advancement in the field of fluid treatment.
The application of UVC light ranges from purifying fluids such as ambient air and drinking water to treating sensitive liquids such as fruit juices, essential oils, floral waters, and plant extracts used in the industry, offering an effective and environmentally friendly solution to the multiple challenges of our time.
Join us for an exploration through the vast domain of liquid disinfection, where we will discover the numerous benefits, various processes, and regulations surrounding this innovative technology. Prepare to be guided towards the promising horizons of UV-C liquid treatment.
SUMMARY
Illuminating Innovation in UV Water Treatment system
Optimizing Safety and Freshness of Liquids with UVC Disinfection
Why Opt for UVC Exposure Treatment for Liquids?
Surface waters, wastewater treatment, and industrial/residual liquid waste treatment
The criteria necessary for UV liquid disinfection
UV Reactor: ERIES’ New Product, UV water disinfection system
Multiple and Economic Benefits of UV-C Treatment
Regulations on the Use of UV-C in the Food Industry
Results and Applications: Studies on the Effectiveness of UV
Illuminating Innovation in UV Water Treatment system
The technology of disinfection through ultraviolet (UV) radiation, including the UVC spectrum (wavelengths between 100 and 280 nanometers), began to be explored and developed for practical applications in the early 20th century. The effectiveness of UV rays in inactivating bacteria and other microorganisms was first recognized in the late 19th century, but it was in the early 20th century that the first practical applications of UV disinfection were achieved.
The first significant UV water disinfection plant was established in Marseille, France, in 1910. This facility used UV light to treat the city’s drinking water, marking one of the earliest large-scale uses of this technology for water disinfection. Over the years, the use of UV for water, air, and surface disinfection has expanded, benefiting from technological advancements to improve efficiency and reduce costs.
By the mid-20th century, UVC technology became more common in drinking water and wastewater treatment, as well as in certain industrial and medical applications, due to its ability to effectively inactivate a wide range of pathogenic microorganisms without the addition of chemicals and without leaving harmful residues.
In recent decades, interest in UV disinfection has experienced a resurgence, partly due to growing concerns about antibiotic and chemical disinfectant resistance, as well as the environmental impact of these substances.
Optimizing Safety and Freshness of Liquids with UVC Disinfection
Why Opt for UVC Exposure Treatment for Liquids?
Unlike thermal methods, UV-C treatment provides effective disinfection without altering the properties of liquids. This technology is based on the principle of irradiating microorganisms present in liquids with photons that attack the DNA/RNA of their nuclei, thereby causing their inactivation.
This method is non-toxic, environmentally friendly, leaves no chemical residues, consumes low energy, and is well accepted by consumers.
Unlike treatments such as infrared, which can alter the nutritional, sensory, and organoleptic properties of foods, as well as the texture, color, or fragrance of cosmetic products, UVC irradiation preserves the physical and sensory properties of products while maintaining their quality.
Food liquids treated by UVC: drinking water, fruit and vegetable juices, syrups, milk and dairy products, oils and fatty liquids, etc.
Treating food liquids with UV is of crucial importance to ensure food safety and maintain the quality of water and products.
Today, millions of people suffer from undernutrition caused by a lack of essential minerals and micronutrients. The growing popularity of fruit and vegetable-based products is due to their potential health benefits, thanks to their richness in vitamins, nutrients, and bioactive compounds. However, these products are highly perishable and have a limited shelf life, especially when consumed fresh.
This is where food processing techniques come into play.
They allow for increased food choices and extend the shelf life of products by removing microbial or enzymatic deterioration.
In the market, traditional thermal processing technologies have long been considered the primary solution for ensuring the microbiological safety of liquids. However, despite their proven effectiveness, these methods pose significant challenges. The high temperatures required to ensure adequate disinfection can alter the nutritional, sensory, and organoleptic quality of liquids, compromising their appeal to consumers. Consequently, although products may be free from microbial contamination, they may lose a significant portion of their nutritional value and overall quality, which can affect their market acceptance.
Faced with these challenges, alternative technologies, such as the use of UV-C light for treating fluids and liquids, prove to be a promising solution to ensure food safety while preserving the nutritional quality of processed foods.
Cosmetic liquids treated by UVC: floral waters, essential oils, body and hand lotions, facial cleansing solutions, etc.
The need for aseptic production in cosmetics is paramount due to their complex composition and direct application to the skin. These products contain moisturizing and emollient ingredients, as well as water, making them sensitive to microbial contamination such as fungi or molds. The moisture present in cosmetic products creates an environment conducive to the growth of bacteria, yeast, and mold, which can compromise the quality and safety of the products. Consequently, effective disinfection is essential to prevent the proliferation of pathogenic microorganisms and ensure the safety and quality of cosmetic products for consumers.
In this context, avoiding the use of preservatives and disinfecting without chemicals represents a crucial advantage for these industries. By disinfecting liquid ingredients, the risk of microbial contamination is reduced, thus extending the shelf life of cosmetic products: effective disinfection is ensured. Another major advantage lies in the speed and ease of implementation of the UV irradiation process.
Furthermore, UVC irradiation is compatible with packaging materials, making it a versatile method adaptable to the specific needs of each cosmetic product. Disinfecting packaging and containers just before packaging is a common practice in the food industry to ensure food safety by preventing microbial contamination. This practice has proven effective in reducing the risks of cross-contamination and ensuring the quality of finished products.
By applying this same approach to the cosmetic industry, we can also reap the benefits of disinfecting packaging and containers. This could help prevent contamination of cosmetic products by contributing to ensuring the safety and stability of products throughout their shelf life.
Process waters:
These waters, particularly those requiring the total absence of any disinfectant residue, are essential in various industrial or environmental applications. UV disinfection of these waters is indispensable in such situations, where the presence of disinfectants may interfere with other processes or be considered undesirable. For example, industrial cooling fluids are prone to contamination, which can lead to problems such as equipment corrosion and fouling.
Another example is 100% purified water, which is crucial in the specific formulas of consumer products intolerant to even the slightest presence of microorganisms. The purified water loop represents a vital element ensuring the quality and safety of liquids used in industrial processes, especially in the pharmaceutical and cosmetic industries. This loop constitutes a closed system, where water is treated and purified before being reused in production operations. Through technologies such as filtration, reverse osmosis, and ion exchange, impurities and contaminants are removed, although sometimes microorganisms may pass through.
UV disinfection then becomes a crucial step within this purified water loop. Passing water through a UV reactor annihilates any germ and prevents its development.
Surface waters, wastewater treatment, and industrial/residual liquid waste treatment:
UV-C is widely employed in the treatment of surface waters, such as in fish farms, and in the treatment of industrial wastewater. Surface waters, often used for various purposes such as drinking water supply, agricultural irrigation, industry, and recreation, can be contaminated by various microorganisms, including bacteria, viruses, protozoa, and algae, due to human activities, wastewater discharges, and environmental conditions.
The UV-C disinfection process is also commonly used to treat industrial liquid waste, including wastewater. Studies have examined the effectiveness of UV-C in inactivating antibiotic-resistant bacteria and their impact on the formation of reactive substances from organic matter present in effluents.
The use of UV-C for disinfecting fluids and liquids is vast and diversified, extending well beyond the applications mentioned above. However, this article primarily focuses on liquids intended for food, cosmetic, or pharmaceutical consumption.
The criteria necessary for UV liquid disinfection
Prior to UV disinfection, several criteria must be checked to ensure the effectiveness of liquid treatment. Here are the main parameters to consider:
- Firstly, the UVc transmittance of water, which represents its ability to allow UV rays emitted at 254 nm to pass through. It is essential to understand that UVC does not have the ability to penetrate fluids and materials transparently in the same way as visible light. For liquid treatment, especially water, it is crucial to incorporate the transmissibility coefficient specific to each fluid in the calculations. This coefficient has no relation to the transparency of the fluid to visible light; for example, although ‘Crystal Vinegar’ is completely transparent to our eyes, it is entirely opaque to UVC.
- The turbidity of the water is also important, as low turbidity means fewer obstacles for UV radiation.
- The presence of iron and manganese in the water, as these metal salts can deposit on the protective sheaths of UV lamps.
- The content of organic matter, especially when not microscopic, should also be evaluated, as they can absorb and/or create shadow areas for UV light at 254 nm.
- Finally, the more or less scaling nature of the water must be taken into consideration to ensure the proper functioning of the UV disinfection system.
In this context, we are excited to introduce our upcoming innovative product, the ERIES UV Reactor, which is about to be launched exclusively. This reactor has been specially designed to meet the disinfection needs of small quantity liquid products (especially for the food and cosmetic sectors).
UV Reactor: ERIES’ New Product, UV water disinfection system
Operating Principle:
The ERIES UV Reactor represents a significant advancement in the field of liquid treatment through UV-C irradiation. Designed to meet the requirements of the food, cosmetic, and water treatment industries, this equipment offers one of the best solutions for ensuring effective disinfection of liquid products while preserving their properties.
Flexible Treatment Processes
Liquid products can be treated by UV-C irradiation using equipment that operates in batch or continuous treatment modes:
– Batch Treatment Mode:
The liquid is poured into the reactor and its irradiation chamber, where it is exposed to a specific dose of UV-C for a predefined duration. A particular motion is applied to ensure effective action of the UV-C on the liquid.
– Continuous Treatment Mode:
It involves pumping the product through the Reactor. The motion generates efficient mixing and uniform distribution of speed and treatment time for liquids. Fluids thus pass through a specially designed tube to allow maximum transmission of ultraviolet rays.
The liquid flow occurs due to the interaction between the centrifugal force resulting from the curvature of the conduit and the fluid friction force against the conduit walls. These forces act together to induce the formation of helical vortices that move along the conduit walls.
In this configuration, the liquid is briefly exposed to UV-C, with the possibility of recirculation or not. The exposure time is determined based on the type of liquid and its UV-C transmittance. This continuous method is particularly advantageous for industrial applications due to its positive impact on productivity, which is naturally linked to the pace of industrial production envisaged.
Multiple Benefits:
In addition to ensuring effective disinfection, the ERIES UV Reactor preserves the sensory characteristics of products, such as their appearance, color, odor, and taste.
With a specifically calculated flow rate based on treatment needs, it ensures product safety without chemical residues or toxic effects, thus meeting the strictest food safety standards (while also preserving the environment).
Economic Benefits of UV-C Treatment:
A thorough analysis of the costs and economic efficiency of UV-C liquid treatment reveals significant advantages for food and cosmetic companies. While the initial costs of installing and maintaining UV-C disinfection equipment may seem like an investment, they should be considered in the context of potential savings resulting from reduced product losses and recalls due to microbiological contamination.
Reduction in Product Losses:
By effectively eliminating pathogenic microorganisms, UV-C purification helps extend the shelf life of food and cosmetic liquids. This reduces product losses by extending their useful life, which can lead to significant savings for companies by reducing waste.
Avoiding Product Recalls:
Product recalls due to microbiological contamination can have disastrous consequences for a business, ranging from financial losses to irreparable damage to the brand’s reputation. By investing in a reliable UV-C sterilization system, companies can significantly reduce the risk of costly product recalls.
Regulations on the Use of UV-C in the Food Industry
UV-C is widely used in the food industry, benefiting from international recognition and regulation for its effectiveness in pasteurizing and sanitizing beverages and foods.
In the United States, the Food and Drug Administration (FDA) has approved the use of UV-C to reduce human pathogens and other microorganisms in juices, control surface microorganisms in food, and sterilize water used in food production, in accordance with regulation 21CFR179.39. The required UV dose is determined on a case-by-case basis, following good manufacturing practices.
In Europe, the European Union regulates new foods, including those treated with UV, and the European Food Safety Authority (EFSA) has approved their safe use for certain applications, such as milk processing after pasteurization.
Ireland, Israel, Canada, and India also have specific regulations that authorize the safe use of UV-C in food processing, with labeling requirements and standards specific to each country.
This international regulation offers new opportunities for the development and commercialization of UV-treated products on an industrial scale, ensuring their safety and regulatory compliance.
Results and Applications: Studies on the Effectiveness of UV
Extensive research has been conducted to assess the effectiveness of UV-C germicidal treatment in reducing pathogenic microorganisms present in a variety of food liquids while preserving their intrinsic quality. Here are 6:
- A study conducted in 2006 showed that UV-C treatment of mango nectar, at variable flow rates of 0.073 and 0.451 L/min, resulted in a significant reduction in the total number of microbes, with a maximum logarithmic reduction of 2.71 CFU/mL for total microbe count and 2.94 CFU/mL for yeast count. (1)
- Another study by Caminiti et al. in 2010 demonstrated the effectiveness of UV-C light in reducing pathogenic microorganisms in reconstituted apple juice. By exposing apple juice to UV-C light in a laboratory-scale continuous system, with doses ranging from 2.66 to 53.10 J/cm², they managed to reduce Escherichia coli and Listeria innocua counts below detection limits. (2)
- A study by Pala and Toklucu in 2011 examined the effect of UV treatment on pomegranate juice to preserve its main quality characteristics, such as anthocyanins, polymer color, antioxidant activity, and total phenol content. The results showed better preservation of these parameters with the use of UV-C light compared to untreated juice. (3)
- A study by Győrfi et al. also in 2011 examined the effect of UV-C light on vitamin D production in mushrooms. The results showed that exposure to UV-C light increased the vitamin D2 content of mushrooms by converting ergosterol present into vitamin D2, which could contribute to improving the nutritional value of these foods. (4)
- In another research by Haro-Maza, J.; Guerrero-Beltran, J (2016), after being exposed to UV-C for durations ranging from 5 to 25 minutes, blueberry and raspberry nectars showed increased levels of total monomeric anthocyanins, indicating enhanced preservation of these health-beneficial compounds. (5)
- A study published on August 27, 2023, highlights the importance of preserving nutrients in food products derived from fruits and vegetables, especially those processed into juices, purees, and sauces. By emphasizing the detrimental effects of traditional thermal treatments on nutritional value, it highlights the search for alternative technologies. Among these, UV-C treatment emerges as a promising solution, preserving food quality while minimizing nutrient degradation. (6)
These promising results have paved the way for a range of practical applications in the food industry. Juice, flavored water, and other food liquid manufacturers can now use the ERIES UV Reactor as an effective method to reduce risks associated with microbial contamination without compromising the quality of their products. This not only provides increased food safety assurance but also strengthens consumer confidence in the quality of liquid food products available in the market.
Discover the ERIES UV Reactor.
Our UV Reactor stands out as a cutting-edge solution. With impressive performance metrics such as UV exposure of 500 Joules per square meter and a flow rate of 13 liters per minute, our technology delivers maximum safety without compromising liquid quality.
For any questions, additional information requests, or if you’d like to receive a quote, feel free to contact us now.
Bibliography:
(1) Authors: Guerrero-Beltran, JA; Barbosa-Cánovas, GV. “Inactivation of Saccharomyces Cerevisiae and polyphenol oxidase in UV-treated mango nectar.” J. Food Protection. 2006.
(2) Authors: Caminiti, IM; Palgan, M.; Muñoz, A.; Noci, F.; Whyte, P.; Morgan, DJ; Cronin, DA; Lyng, JG. “The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice.” Food Bioprocess Technology. 2010.
(3) Authors: Pala, Ç.U.; Toklucu, AK. “Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice.” J. Food Composition. 2011.
(4) Authors: Győrfi, J.; Kovacs, A.; Szabó, A. “Increase of vitamin D level of oyster mushrooms by UV light.” Int. J. Horticulture. 2011.
(5) Authors: Haro-Maza, J.; Guerrero-Beltran, J. “Effect of ultraviolet-C light on physicochemical and antioxidant properties of blueberry, blackberry, and raspberry nectars.” J. Food Research. 2016.
(6) Authors: Rose Daphnée Tchonkouang, Alexandre R. Lima, Andreia C. Quintino, Nathana L. Cristofoli, and Margarida C. Vieira. “UV-C Light: A Promising Preservation Technology for Non-Solid Vegetable-Based Food Products.” Foods. August 27, 2023.
