How UV technology can minimize membrane biofouling

May 17th, 2017

By Brian Grochowski The use of membrane technology is common practice within the food, beverage and pharmaceutical industries. Membrane systems play an important role in purifying water, ingredient water, water reuse and recycling. While these systems are very reliable and produce consistent results, correct maintenance and monitoring of the membranes is essential to ensure optimal Read the Rest…

The importance of piping configuration in ensuring optimal UV system performance

April 27th, 2017

by Brian Grochowski In 2006, the United States Environmental Protection Agency (EPA) issued the Ultraviolet Disinfection Guidance Manual (UVDGM) which provides technical information on the application of ultraviolet (UV) light for the disinfection of drinking water by public water systems. While the UVDGM has its roots in municipal water treatment, it has found its way Read the Rest…

Iron and manganese and their inhibitory effect on UV performance

April 5th, 2017

While it is common sense that a light based disinfection technology like UV will have reduced effectiveness as water quality visibly declines, there are some contaminants that can cause a dramatic reduction in UV’s effectiveness when they are present in even small amounts. Iron and manganese are two such contaminants worth noting as they can Read the Rest…

Post-boil wort contamination and why pre-boil water treatment matters

March 3rd, 2017

By Brian Grochowski – Aquionics Regional Sales Manager (Americas) With the rapid expansion of new craft breweries across the country, it’s not surprising to see many of them take a ‘minimalist’ approach to water treatment in order to keep initial capital costs down. Most new breweries are connecting to a municipal water supply system where Read the Rest…

UV Disinfection for Meat Brines: Lowering the Listeriosis Risk & Improving Production Efficiency

February 16th, 2017

by Dan Shaver – Aquionics Regional Sales Manager , January 2017 Many food processors have implemented brine chillers into their production process as a method of preserving their processed meat products and extending shelf life before shipping through their distribution channels to consumers. However, there are risks associated with this process due to the use of Read the Rest…

6 Things The Food and Beverage Industry Should Know About Quantifying Microbial Water Risk (QMRA)

February 6th, 2017

by Brian Grochowski – Aquionics Regional Sales Manager (Americas) If you’re in the food and beverage industry you may never have heard of Quantitative Microbial Risk Assessment (QMRA). In the municipal drinking water sector, however, it’s been used for years to analyze risks and provide a quantitative approach to guide the regulatory decision making process. Read the Rest…

Microbial contamination issues with granular activated carbon (GAC)

January 16th, 2017

Granular activated carbon (GAC) is a commonly used water treatment technology for removing chlorine and other water quality contaminants from the incoming water used in food and beverage facilities. Chlorine removal is often GAC’s primary function within food and beverage facilities, especially when it comes for water used as an ingredient at carbonated beverage facilities Read the Rest…

Sanitary Process Expertise adds value to UV Disinfection Equipment

December 13th, 2016

(Author and credit going to Ms. LeighAnn Diener with Rodem) In this day and age you can get the answer to nearly any question, almost immediately online. Ask Siri, Google, Bing… whatever works for you. In a world of instant gratification and endless online options, it is easy to skip the sales pitch and head Read the Rest…

Updated UV dose response data for common food and beverage pathogens

November 15th, 2016

In October 2016, the International Ultraviolet Association (IUVA) published an updated document of UV dose response data.  This update included new research from peer-reviewed journals over the past 10 years and includes new data for many common microorganisms of concern in both the municipal drinking water community as well as the food and beverage industry.  Read the Rest…

UV Disinfection provides effective, chemical-free treatment for fish farming

October 13th, 2016

by Dan Shaver, September 2016 The issues of water scarcity and the overall decline in water quality in our environment due to pollution have a direct impact on many industries around the world.  When it comes to water in our natural environment, the quantity and quality of water available is an important topic for those Read the Rest…

Deaerated Water (DAW) in Breweries – Uses and Contamination Prevention

September 27th, 2016

Deaerated water systems are an important component within the brewing process.  Common applications include mash water, dilution water and chase water.  In these critical applications, it’s important to ensure that all of the dissolved gases in the water source are removed.  If the dissolved gases are not removed, off flavours can develop, beer haze forms Read the Rest…

Chlorination and chlorate formation

August 31st, 2016

by B . Grochowski Both in the municipal drinking water supply and in the food and beverage industry (for ingredient and process water), chlorination is regularly relied upon as the primary means of disinfection.  For the municipal water supply, residual disinfection is necessary to ensure adequate disinfection throughout the entire distribution network.  As a result Read the Rest…

UV Technology – Medium Pressure vs. Low Pressure. Which one is better?

August 8th, 2016

When evaluating UV equipment, it can be quite difficult to understand the differences between manufacturers, technology, and system performance.  Since UV equipment tends to last for 15-20 years, many buyers and engineers specifying equipment, may not understand all of the differences, since it is not a product that requires constant reevaluation and replacement. When UV Read the Rest…

FSMA – Irrigation water treatment

July 22nd, 2016

-B. Grochowski With the rollout of the Food Safety Modernization Act (FSMA), new regulations aim to address food safety issues from a broader perspective than just what is occurring inside of the food production facility. In particular, the new produce safety rule impacts the food industry at the farm level, which creates new challenges for Read the Rest…

UV disinfection and FSMA – preventive control for source water protection

July 11th, 2016

Dan Shaver, Aquionics Inc. It’s no secret that water quality is extremely important to many food & beverage manufacturers around the world. However, when it comes to addressing product safety, is the absence of any past source water contamination issues considered a “good enough” strategy? Not according to the FDA’s Food Safety Modernization Act (FSMA). Read the Rest…

Water main breaks – Impact on the food and beverage industry

June 21st, 2016

-B. Grochowski There are over 240,000 municipal water main breaks annually. Municipal infrastructure is aging and funding for upgrades for the municipal drinking water distribution network continues to be limited. Municipalities are doing their best with limited resources but the hand is stacked against them. This is of critical importance for the food and beverage Read the Rest…

UV Disinfection Yields High Energy Savings for Dairy Facilities

May 31st, 2016

-D. Shaver In the dairy industry, water is an extremely valuable resource because of its wide range of uses throughout the production process for almost all dairy products. With the use of any valuable resource, especially water, comes a heightened awareness of the costs associated with its use, therefore alternate treatment technologies to conventional pasteurization Read the Rest…

Inactivation of guaiacol-producing Alicyclobacillus in Sucrose

May 17th, 2016

-B. Grochowski Following the International Society of Beverage Technologists (ISBT) event in Fort Myers, FL last week, it’s clear that heat resistant molds (HRMs) and other thermo-tolerant spoilage organisms are of key concern for the beverage industry. In particular, Alicyclobacillus is a troublesome organism to control, as it is prevalent throughout the manufacturing process, and Read the Rest…

Pathogens in food and beverage? The solution is clear… it’s UV!

October 24th, 2014

In a recent article in International Food Hygiene, Dr. Roy Betts says: “There has been considerable work done on the survival of various human pathogens in bottled waters, and results suggest Salmonella could survive for over one year and E. coli O157 for over 300 days.  This shows the importance of ensuring the absence of Read the Rest…