In the trend of pursuing natural, healthy, and safe consumption, the juice beverage industry is facing a core challenge - how to effectively sterilize while avoiding the potential damage to product quality or chemical residues caused by traditional sterilization techniques. WASWELL Polychrome multi-color ultraviolet (UV) technology, as a non thermal physical sterilization method, has become an innovative solution to solve industry pain points with its high efficiency, environmental protection, and zero residue characteristics, leading juice beverage processing to a new height of green and healthy.
1、 The dilemma of traditional fruit juice sterilization technology
Traditional juice processing relies on high-temperature pasteurization or chemical preservatives, but these methods have significant shortcomings:
1.1 [Nutrient and flavor loss]: High temperature treatment can easily lead to the degradation of thermosensitive vitamins (such as vitamin C), the volatilization of natural flavor substances, and affect the color and taste of fruit juice.
1.2 [Chemical residue risk]: Adding preservatives (such as sodium benzoate) may raise consumer concerns about safety, and some countries have imposed strict restrictions on the use of additives.
1.3 [High energy consumption and cost]: High temperature sterilization requires a large amount of energy, while chemical preservatives increase raw material costs and subsequent environmental treatment pressure.
1.4 [Enhanced Microbial Resistance]: Long term use of a single sterilization method may lead to the development of tolerance in some pathogens, increasing the difficulty of quality control.
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2、 The core advantages of WASWELL Polychrome multi-color ultraviolet sterilization technology
Multi frequency ultraviolet radiation (especially UVC band, wavelength 200-280nm) destroys the DNA/RNA structure of microorganisms, causing them to lose their replication ability and achieve efficient inactivation. Its application in fruit juice beverages highlights four major innovative values:
2.1 Efficient disinfection and sterilization, covering broad-spectrum microorganisms
Ultraviolet radiation can quickly inactivate common pathogens such as Escherichia coli, Salmonella, mold, and norovirus in fruit juice, with a sterilization rate of over 99.9% (according to FDA research data), and there is no need to distinguish microbial species, making it particularly suitable for processing complex mixed fruit juices.
2.2 Zero chemical additives to prevent secondary pollution
As a pure physical sterilization method, UV treatment does not introduce any chemicals, avoiding the risk of residual preservatives from the source, in line with the trend of "clean labeling", and meeting consumers' expectations for "additive free" products.
2.3 Lock freshness and preserve flavor, maximizing the retention of nutrients
The low-temperature processing characteristic avoids the loss of heat sensitive components, with a vitamin retention rate of over 95% (increased by 20% -30% compared to high-temperature sterilization), while maintaining the original color, aroma, and taste of the juice, enhancing the product's premium space.
2.4 Energy conservation and consumption reduction, responding to sustainable development
The energy consumption of ultraviolet equipment is only 1/5-1/3 of traditional pasteurization, and there is no need for subsequent wastewater treatment, significantly reducing carbon footprint and meeting global carbon reduction goals.
3、 Technological Upgrade: Accurately Cracking Industry Pain Points
WASWELL has achieved breakthroughs in addressing the problem of limited penetration of ultraviolet light in cloudy fruit juice through the use of special process technology solutions
3.1 [Turbulent design enhances irradiation uniformity]: Adopting a rotary tube reactor and thin-layer flow technology to ensure that the juice is fully exposed to ultraviolet radiation. Avoid UV light not reaching or unevenly shining.
3.2 [Multi frequency strong prevention of tube wall adhesion]: The latest multi frequency strong technology is used to prevent liquid from adhering to the quartz glass tube wall around the lamp tube, which affects the light transmittance, and to prevent cloudy fruit juice from adhering to the cavity for secondary bacterial growth.
3.3 [Intelligent Dose Control System]: Automatically adjust UV intensity and exposure time based on juice turbidity and flow rate to ensure stable and up to standard sterilization effect.
3.4 [Modular combination process]: The equipment occupies a small space and adopts modular design, with multi frequency ultraviolet chambers and external electrical control systems
3.5 [Low operating cost] One time cost investment, ultra long lifespan of ultraviolet lamps, up to 15000 hours.
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4、 Market validation and future prospects
Several leading beverage companies around the world have incorporated ultraviolet technology into their production lines. Coca Cola's Innocent juice uses UV sterilization and promotes the concept of "zero additives", increasing its market share in Europe and America by 18%; Nongfu Spring NFC juice achieves 45 day refrigeration preservation through UV+HPP combination technology, becoming a benchmark for high-end fruit juice in China.
Conclusion: Green technology reconstructs juice industry standards
WASWELL Polychrome multi-color ultraviolet sterilization technology redefines juice processing standards with "uncompromising safety and quality", not only solving the legacy problems of traditional technology, but also empowering brand differentiation competition through green manufacturing. Driven by the dual wheels of healthy consumption and sustainable development, this technology is bound to accelerate industry reshuffling and give birth to a new generation of natural juice products on the golden track.
In the trend of pursuing natural, healthy, and safe consumption, the juice beverage industry is facing a core challenge - how to effectively sterilize while avoiding the potential damage to product quality or chemical residues caused by traditional sterilization techniques. WASWELL Polychrome multi-color ultraviolet (UV) technology, as a non thermal physical sterilization method, has become an innovative solution to solve industry pain points with its high efficiency, environmental protection, and zero residue characteristics, leading juice beverage processing to a new height of green and healthy.
1、 The dilemma of traditional fruit juice sterilization technology
Traditional juice processing relies on high-temperature pasteurization or chemical preservatives, but these methods have significant shortcomings:
1.1 [Nutrient and flavor loss]: High temperature treatment can easily lead to the degradation of thermosensitive vitamins (such as vitamin C), the volatilization of natural flavor substances, and affect the color and taste of fruit juice.
1.2 [Chemical residue risk]: Adding preservatives (such as sodium benzoate) may raise consumer concerns about safety, and some countries have imposed strict restrictions on the use of additives.
1.3 [High energy consumption and cost]: High temperature sterilization requires a large amount of energy, while chemical preservatives increase raw material costs and subsequent environmental treatment pressure.
1.4 [Enhanced Microbial Resistance]: Long term use of a single sterilization method may lead to the development of tolerance in some pathogens, increasing the difficulty of quality control.
2、 The core advantages of WASWELL Polychrome multi-color ultraviolet sterilization technology
Multi frequency ultraviolet radiation (especially UVC band, wavelength 200-280nm) destroys the DNA/RNA structure of microorganisms, causing them to lose their replication ability and achieve efficient inactivation. Its application in fruit juice beverages highlights four major innovative values:
2.1 Efficient disinfection and sterilization, covering broad-spectrum microorganisms
Ultraviolet radiation can quickly inactivate common pathogens such as Escherichia coli, Salmonella, mold, and norovirus in fruit juice, with a sterilization rate of over 99.9% (according to FDA research data), and there is no need to distinguish microbial species, making it particularly suitable for processing complex mixed fruit juices.
2.2 Zero chemical additives to prevent secondary pollution
As a pure physical sterilization method, UV treatment does not introduce any chemicals, avoiding the risk of residual preservatives from the source, in line with the trend of "clean labeling", and meeting consumers' expectations for "additive free" products.
2.3 Lock freshness and preserve flavor, maximizing the retention of nutrients
The low-temperature processing characteristic avoids the loss of heat sensitive components, with a vitamin retention rate of over 95% (increased by 20% -30% compared to high-temperature sterilization), while maintaining the original color, aroma, and taste of the juice, enhancing the product's premium space.
2.4 Energy conservation and consumption reduction, responding to sustainable development
The energy consumption of ultraviolet equipment is only 1/5-1/3 of traditional pasteurization, and there is no need for subsequent wastewater treatment, significantly reducing carbon footprint and meeting global carbon reduction goals.
3、 Technological Upgrade: Accurately Cracking Industry Pain Points
WASWELL has achieved breakthroughs in addressing the problem of limited penetration of ultraviolet light in cloudy fruit juice through the use of special process technology solutions
3.1 [Turbulent design enhances irradiation uniformity]: Adopting a rotary tube reactor and thin-layer flow technology to ensure that the juice is fully exposed to ultraviolet radiation. Avoid UV light not reaching or unevenly shining.
3.2 [Multi frequency strong prevention of tube wall adhesion]: The latest multi frequency strong technology is used to prevent liquid from adhering to the quartz glass tube wall around the lamp tube, which affects the light transmittance, and to prevent cloudy fruit juice from adhering to the cavity for secondary bacterial growth.
3.3 [Intelligent Dose Control System]: Automatically adjust UV intensity and exposure time based on juice turbidity and flow rate to ensure stable and up to standard sterilization effect.
3.4 [Modular combination process]: The equipment occupies a small space and adopts modular design, with multi frequency ultraviolet chambers and external electrical control systems
3.5 [Low operating cost] One time cost investment, ultra long lifespan of ultraviolet lamps, up to 15000 hours.
4、 Market validation and future prospects
Several leading beverage companies around the world have incorporated ultraviolet technology into their production lines. Coca Cola's Innocent juice uses UV sterilization and promotes the concept of "zero additives", increasing its market share in Europe and America by 18%; Nongfu Spring NFC juice achieves 45 day refrigeration preservation through UV+HPP combination technology, becoming a benchmark for high-end fruit juice in China.
Conclusion: Green technology reconstructs juice industry standards
WASWELL Polychrome multi-color ultraviolet sterilization technology redefines juice processing standards with "uncompromising safety and quality", not only solving the legacy problems of traditional technology, but also empowering brand differentiation competition through green manufacturing. Driven by the dual wheels of healthy consumption and sustainable development, this technology is bound to accelerate industry reshuffling and give birth to a new generation of natural juice products on the golden track.
