Process water in contact with the liquid carries specific microbiological hazards, so it is critical to have the right water treatment strategy in place. Each production process includes specific microbiological hazards, in other words, each process should be protected against specific micro-organisms.
Most UV selections are based on a theoretical ‘general UV dose’ such as 25 or 40 mJ/cm2. The experts of bestUV have a different approach, which is based on practical situation, the potential hazards, and specific targets harmful micro-organisms.
In dairy plants, micro-organisms can be killed with low UV doses. Others require high UV doses. So, the UV disinfection strategy is determined by the type of food or beverage, type of micro-organism, position of the UV treatment to the end-product, and the function of the process water to treat.
UV is a chemical-free method, which does not change the taste, color, pH, minerals of the process water. No residuals are left in the treated water.