Extending Shelf-life and Delivering Exceptional Quality
Mold and bacteria can severely impact the delicate payload on its way to storage facilities and retail stores. Ethylene off-gassing causes fruits and vegetables to prematurely ripen and age dramatically, shortening their shelf-life.
Sanuvox technologies offers an exceptional cost-effective mobile air treatment solution that easily incorporates into any truck or tailer designed to destroy airborne bio-chemical contaminants including bacteria, mold and ethylene off-gassing.
With its high efficiency patented air disinfection systems, Sanuvox offers the right solution when the objective is to destroy airborne contaminants, such as bacteria, viruses and mold that may affect the integrity of produce in transit. It also destroy ethylene, which causes produce to ripen faster.
The 12V VP900 Interceptor is a small mobile air disinfection unit that can can be mounted in any location within the trailer or truck to sterilize airborne contamination and destroy ethylene gas. The UV system runs continuously bringing down contamination levels on an ongoing basis.
OPERATING THE EQUIPMENT
The Interceptor recirculates the air, where:
1. The UV-C germicidal section of the UV lamp destroys airborne biological contaminants (viruses, mold, bacteria and spores).
2. The UV-V oxidizing section of the UV lamp reduces ethylene, slowing down the ripening process of vegetables and fruits.
SLOWING DOWN THE CONTAMINATION SPREAD WITH UV-C
Produce will degrade due to the rotting process. Rotting is caused by parasitic fungi and mold. Food deterioration begins with the breakdown of the cellular tissue by enzymatic action that allows the growth of microbes. Germicidal UV (UV-C) is extremely effective at preventing the reproduction of bio-contaminants. UV-C destroys airborne fungi, molds and their spores, limiting the contamination spread from one fruit to another. Meat, fish and chicken are especially vulnerable to airborne biocontamination. UV-C sterilizes the air, destroying contaminants as they circulate within the cold room.
RETARDING THE RIPENING PROCESS WITH UV-V
Photo-oxidation with UV-V can be used to reduce chemicals that trigger the ripening of fruits and vegetables. The life stages of a plant are influenced by plant hormones. An organic compound involved with ripening is ethylene, a gas created by plants from the amino acid, methionine. Ethylene increases the intracellular levels of certain enzymes in fruit and fresh-cut products, which include:
- Amylase, which hydrolyzes starch to produce simple sugars.
- Pectinase, which hydrolyzes pectin, a substance that keeps fruit hard.
UV-V oxidizes and thus neutralizes the ethylene molecules released by the ripening process, slowing down the spread of ripening to the surrounding produce.
This oxidation process breaks down ethylene into carbon dioxide and water vapor.
Ethylene C2H4 C2H4 + O* CO2 +H2O
WHERE TO INSTALL
The VP900 Interceptor can be installed in many places, like trucks transporting fruits and vegetables, cold storage rooms, groceries, fruit and vegetable retailers, or warehousing.
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