UV treatment refers to the process by which pathogens are removed from food products through exposure to ultraviolet rays. This differs from pasteurization, which is the practice of heating food products to an appropriate temperature in order to kill these harmful microbes. UV treatment has grown in popularity in the past decade as it does not compromise the flavor or remove nutrients from food and beverages as much as traditional pasteurization. As a result, UV treatment units have declined considerably in price and are often more cost-efficient for medium- and large-scale operations, especially in the cider and dairy industries. Ultimately, it is up to the producer to decide whether her volume of output and quality standards merit a switch to UV treatment. Additionally, certain regulations regarding pasteurization vary from state to state, so it is important to check with local laws before changing methods.

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UV treatment is a new venture for pasteurizing products. We here at ANCO Equipment haven't got any new information on the UV treatment.

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