Disinfecting Air & Reducing Ethylene in Cold Rooms

Disinfecting Air and Reducing Ethylene in Cold Rooms

Mold and bacteria can severely impact the quality of meat, chicken, fish, fruits and vegetables that may be stored or prepared in warehouses and cold rooms. Ethylene off-gassing causes fruits and vegetables to prematurely ripen and aged, dramatically shortening shelf-life.

Sanuvox UV IL-CoilCean systems installed facing the cooling coil are designed to bask the coil and air with ultraviolet energy destroying microorganisms including bacteria, mold and viruses while oxidizing and reducing ethylene off-gassing.

With its high efficiency patented air disinfection systems, Sanuvox offers the right solution when the objective is to destroy airborne bio-chemical contaminants (e.g. bacteria, viruses, mold) that may affect the storage and preparation of fish, chicken and meat, as well as destroy ethylene off-gassing that causes produce to ripen faster.

THE EQUIPMENT

Multi-IL CoilClean units are installed facing the cooling coils in the fan coil unit. Each IL unit includes a UV-C/UV-V lamp mounted in an anodized aluminum parabolic reflector. The ballast box incorporates LED status lights for providing lamp status and replacement and can be remotely monitored.

OPERATING THE EQUIPMENT

The fan coil unit 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. Coils remain clean and more energy efficient.

SLOWING DOWN THE CONTAMINATION SPREAD WITH UV-C
Produce will degrade due to the rotting process that 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 because UV-C destroys airborne fungi, molds and 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

Many buildings and facilities can be equipped with the IL-CoilCean systems, like cold storage rooms, groceries, meat, fish and chicken storage, preparation facilities, fruit and vegetable retailers, warehousing and transportation.

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