UV purification is an effective method to control microbial contamination in the liquid sugar manufacturing industry. It provides a chemical-free and environmentally friendly solution to sterilize process water, liquid sugar syrup and improve product quality. The advantages of UV treatment include cost-effectiveness, ease of application, safety, and increased shelf life.

The liquid sugar processing industry faces growing pressure to meet strict quality standards in a market that prioritizes rules and safety. Even though high osmotic pressure in sugar syrups limits microorganism growth and reproduction, some organisms can still survive in spore form. The consequences are food discoloration, reduced shelf-life of sugar products, and risk of infection. The problem of contamination is made worse by the growing demand for fewer chemical substances and preservatives.

How UV Water Treatment Works
UV light is a type of electromagnetic radiation located between visible light and X-rays. A section of UV light called UV-C, which ranges from 185 to 400 nm, has powerful antimicrobial properties. Its maximum effectiveness is at 265 nm. This type of UV light destroys microorganisms by entering their cell membranes and altering their DNA, making it impossible for them to reproduce. This ultimately eliminates them.

A typical UV purification system consists of a UV lamp enclosed in a quartz sleeve and placed in a special steel chamber. Then, the liquid enters at one end of the room and travels its entire length before exiting at the other end. UV light can treat many liquids, such as thickened sugar syrups, raw water, filtered water, beverages, and wastewater.

The two main types of UV technology are low-pressure and medium-pressure (depending on the type of UV lamps). Low-pressure lamps produce monochromatic UV light (limited to a wavelength of 254 nm). In comparison, medium-pressure lamps generate UV light with a range of 185-400 nm.