Luz UV pressesed, alternative to the employment of desinfectantes chemical in the sterilisation of containers in last technologies

Ainia is investigating in his Technological Centre cual is the system of sterilisation more appropriate for the disinfection of the containers that go to be in contact with foods. At present, they exist diverse systems of disinfection applied in the alimentary industry. Between them, They are opening I walk emergent technologies like the ultraviolet radiation, the electrical fields pressesed and the infrared radiation. But the emergent technology that arouses a greater interest is the light UV pressesed.

The light UV pressesed is used like technician of disinfection antimicrobinana, against bacteria like Listeria monocytogenes or Salmonella, microorganisms fúngicos and virus and spores bacterianas. Mainly it uses for descontaminar surfaces, deleting the microorganisms by means of pulses of light of wide-spectrum, high intensity and short length, effective for the inactivación microbial. Between the different applications of the UV pressesed, this technology uses mainly in the sterilisation of containers, since with her reduces and even deletes the employment of desinfectantes chemical, like the peroxide of hydrogen, used in the aseptic processing of containers, which can leave undesirable waste in the container that transfer to the food.

Unlike other treatments with radiation UV conventional, the UV pressesed issues waves of big intensity with a big penetration on the product, what increases the efficiency of cellular destruction and diminishes the possibility to repair the cellular damage. The UV pressesed present diverse advantages with regard to other technologies, between them, his high efficiency, that does not leave waste and that the time of application is very small. However, it fits to stand out the fault of effectiveness of this technology in those zones where the radiation does not have easy access by irregularities and/or zones of shadow of the surface to treat, considering critical points, as well as the fact that the radication UV does not penetrate inside the bodies, so that only they see affected the microorganisms situated in the surface. Thus, it is necessary to evaluate and value experimentally the capacity of the team to delete and inhibit the development of the microorganisms, loaning greater interest in the critical zones, with the purpose to optimise the conditions of application and attain satisfactory results.