UV in Syrup Storage/ How it Works

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  Manufacturers of foods, pharmaceuticals and drinks realize the ethical, legal and economic hazards of product contamination.  During storage, sweeteners and other syrups are subject to airborne contamination and frequently ferment as a result of airborne infection in the condensation of the product surface.

  This possibility of product contamination prompted Fuller Ultraviolet to develop an ultra-violet product line for destroying bacteria and other microorganisms. Our R & D has led the way in achieving state-of-the-art equipment for storage tank applications. Over 30,000 customers worldwide provide proof that wherever contamination of a product is possible, there is an obligation for protection as a matter of sanitary decency as well as for legal and economic considerations.  Be assured that our many products and patents are evidence of our commitment to the food industry.

   Liquid sugars, syrups and other liquids stored in large tanks or vats are subjected to contamination and frequently ferment as a result of airborne infection that occurs on the condensation surface.  Condensation on the tank interior surfaces will reduce the brix of solutions, thus bringing the solution to a low density.  This creates a perfect media for the development of mold, yeast or bacteria.  The detection and control of these microorganisms can be a constant problem in unprotected tanks.  The FDA has stated that liquid sugars are to be held in such a manner as to prevent microbial growth or any other direct or indirect contamination.  In addition, the FDA requires that storage tanks for liquid sugars have filtered or air intake vents.  

  Ultraviolet light in sufficient intensity is lethal to any microorganism known to man.  Fuller Ultraviolet introduced the use of ultraviolet light to solve tank contamination problems in 1951.   Fuller equipment takes into consideration all the time tested methods of destroying microbial growth.  Although outdoor air is generally considered pure and free from disease producing germs, it can and usually does contain bacteria, yeast and mold spores.  This is a typical hazard encountered in all food and drink processing areas.  The use of ultraviolet light equipment is a necessity to control, and destroy, microorganisms.

  There are various methods that can be used to destroy microorganisms in tanks.  Most tank bacterial problems emanate from contamination on the surface of the liquid as well as the walls of the tank.  The contamination can result in intolerable conditions in the entire batch.  Where microbial conditions are severe or unusual, a combination of methods may be necessary.  

  The most accepted and time-honored method of controlling microbial growth is with a Sterile Conditioning System.  The headspace volume is kept condensation free by delivering sterile air into the tank and exhausting it.  Tank size, air delivery, and ultraviolet intensity are the key factors.

  Another method is using direct ultraviolet radiation by installing germicidal lamps at the top of the headspace area inside the tank.

  Recirculation of the contents through an ultraviolet liquid sterilizer is another means of controlling bacterial counts.  This type of system can be installed to provide continuous recirculation or with a single pass-through system.

  For very small tanks, the use of immersion purifiers is sometimes considered.  These devices are inserted directly into the liquid sweetener.

  When Fuller Ultraviolet designed the first Sterile Conditioner back in 1951, the possibilities seemed endless. Today, our Sterile Conditioners can be found in the following fields:

 The Sterile Conditioner . . . How It Works

  The widely used method of controlling microbial growth with a Fuller Sterile Conditioning System is known internationally as “THE” UV system for storage tank treatment.  There are various sized units designed to minimize condensation and destroy airborne contamination.  The content of sugar, fruit and other sweetener syrups is usually of such a nature that when tank stored, no fermentation occurs.  This is despite the fact that often a mold scum may form on the exposed surfaces.  Wherever there is condensation of moisture on the sides and tops of storage tanks, it may dilute the surface layer of the stored syrup to permit destructive and otherwise very objectionable fermentation.