For fresh juice producers, heat has always been the enemy of flavour. Ultraviolet (UV-C) light treatment offers a way to reduce microbial load while keeping the taste and nutrients that make cold-pressed juice appealing.
How it works
UV-C light damages the DNA of bacteria and other microorganisms as juice flows past specially designed lamps in a thin, turbulent film. The challenge is dose uniformity — pigmented and pulpy juices absorb light unevenly.
The goal is a validated dose delivered to every drop, not just an average across the batch.
Journal of Food Engineering
Modern reactor designs and turbulent-flow geometries have made UV-C a credible option for a growing range of beverages, especially when paired with good upstream controls.
