Hanovia keeps production pure

Microbial growth due to contaminated water or ingredients can cause discolouration, off flavours and shortened shelf life. The threat of contamination is further increased as manufacturers respond to demands for less chemical additives and preservatives. Effective microbial disinfection of the whole process is therefore essential.

Cott Beverages has been using Hanovia UV disinfection technology to treat process water used in the production process. The company decided to use UV technology to ensure final product security prior to mixing and bottling.

Hanovia’s PureLine UV is optimised for the beverage industry to simplify the treatment of water, sugar syrup, brine and even reducing chlorine and ozone. Critically, there are no microorganisms known to be resistant to UV – this includes pathogenic bacteria such as listeria, legionella and cryptosporidium (and its spores, which are resistant to chlorination). Unlike chemical treatment, UV does not introduce toxins or residues into process water and does not alter the chemical composition, taste, odour or pH of the fluid being disinfected.

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Food and Drink Technology