Sugar Syrup Disinfection – Spain and New Zealand


Courtesy of Hanovia Ltd - a Halma Company

Hanovia Sugar Syrup UV Systems


Liquid Sweeteners are produced from sugar beet, sugar cane, corn, starch and artificial substances. These sweeteners are added to final products throughout the Beverage and Food industries, and therefore must be treated to comply with all global regulations for product hygiene.

The common methods used for ensuring microbiological quality of sweeteners are High Intensity Ultraviolet treatment and Pasteurisation (heat treatment).

Alternative Solution

Pasteurisation heats the syrup to a pre-determined level (+/- 80 deg C), to eliminate microbiological contamination that maybe present. Steam generation is required, and significant contact time is required to achieve the high syrup temperatures.

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