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FOOD PRODUCTION: bakery products

Articles FOOD PRODUCTION
12.09.2023
FOOD PRODUCTION: bakery products - Light Progress
In the world of food production, where product quality and safety are paramount, UVC technology is emerging as a key solution for maintaining high standards of hygiene. In particular, in laboratories and factories producing bread, fresh pasta, cakes and similar products, the use of UVC is revolutionising the approach to disinfection and contamination prevention. Let's find out how this innovation is helping to improve product quality and ensure food safety.
Laboratories and factories producing bread, baked goods, fresh pasta, pizza and similar products are notoriously high humidity and high temperature environments. These ideal conditions for food production unfortunately also favour the development of mould and fungus, putting hygiene and food safety at risk.
Dealing with unfavourable environmental conditions in the food industry using traditional methods can be complex and costly. This is where UVC comes in, an innovative technology that is revolutionising hygiene in food production.

UVC APPLICATIONS IN BAKED FOOD PRODUCTION PROCESSES
  1. Cleaning Raw Dough Conveyor Belts: One of the first applications of UVC is on the cleaning of raw dough conveyor belts. Here, the formation of mould spores is a constant threat. To solve this problem, specific UVC systems were designed to inactivate mould on conveyor belts. This solution has reduced the costs and time required for cleaning, allowing manufacturers to use the plant for long periods without mould problems.
  2. Hygiene in the Environment and Carts during the Cooling Phase: The post-baking cooling phase is another high-risk area for mould growth. To address this challenge, UVC systems were designed to sanitise the air and surfaces in these areas, while protecting the cooling trolleys and limiting possible damage to production.
  3. Disinfection during the Slicing Phase: The use of high-speed slicing machines is common in the food industry. However, these knives can carry spores from their surroundings or from the equipment itself directly onto the products. To mitigate this risk, specific UVC systems have been developed to disinfect the blades during slicing, ensuring food safety.
  4. Disinfection of Packaging Lines: The packaging phase is critical for food safety. Here, UVC tubes were installed above the conveyor belts to protect the product from possible contamination. This solution has proven to be highly effective in the production of fruit cakes, biscuits and similar products.
ECONOMIC BENEFITS
Investment in UVC systems can bring significant economic benefits in the long term. By reducing the risk of contamination and increasing the shelf life of products, significant savings can be made and the company's reputation can be enhanced through the production of high quality products that are safe for the consumer.

SAFETY
While UVC technology offers numerous benefits, safety precautions are essential to protect workers from potential exposure to UVC radiation. Protective measures include the use of shields, timed shut-off systems, and the installation of UVC fixtures in areas where personnel are not present during operation.
Furthermore, it is important to accurately calculate the UV dose required to achieve the desired microbial abatement. Relying on competent companies with products tested by independent laboratories for their effectiveness is therefore of paramount importance.

THE FUTURE OF HYGIENE IN FOOD PRODUCTION
At a time when food safety is crucial, technological innovation such as UVCs is revolutionising the food industry, helping to ensure that finished products are safe and contamination-free.

We have been providing UVC disinfection systems for industrial production lines for over 35 years.
Contact one of our product specialists for an installation proposal and quote.

An overview of the UVC solutions we offer for the food processing industry is available here:
https://www.lightprogress.it/en/solutions/industrial-production-disinfection/

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F.A.Q.

Ultraviolet rays are electromagnetic waves which are part of light. Electromagnetic waves are divided into three main wavelength bands, expressed in nanometers, nm: Ultraviolet rays (UV) 100-400 nm Visible rays (light) 400-700 nm Infrared rays (IR) 700-800,000 nm UV rays are in turn identified in three bands:

  • UV-A (315-400 nm) with tanning properties;
  • UV-B (280-315 nm) con proprietà terapeutiche e di sintesi della vitamina "D";
  • UV-C (100-280 nm) with germicidal properties.

UV-C rays (100-280 nm) have a strong germicidal effect and reach their maximum efficacy at the 265 nm wavelength. The germicidal effect of UV-C radiation covers bacteria, viruses, spores, fungi, moulds and mites; this is mainly due to the destructive effect of the UV-C rays on their DNA, which damage their reproductive system and prevent them from replicating.

Bacteria, Viruses, Spores, Fungi, Mould, and Mites are all sensitive to, and can therefore be eliminated with, UV-C light. Mircrobes cannot acquire resistance to UV-C light, unlike that which occurs using chemical disinfectants and antibiotics. UV rays are ecological. Polluting the environment is inevitable using normal disinfectants. Directly inhaling the vapours, or swallowing food products contaminated by any contact with said chemical disinfectants, can also give rise to a number of serious risks. In cases where chemical disinfectants cannot be eliminated (food, pharmaceutical, healthcare industries, etc.), using ultraviolet rays for disinfection allows a reduction in their use, with considerable economic savings and greater care for the environment, while maintaining and almost always improving the level of disinfection. UV-C light devices can be installed in environments and on machinery and be programmed to maintain the same level of disinfection day and night, guaranteeing ideal hygiene conditions, without highs and lows. On the contrary, chemical disinfectants are effective only during their actual use. Using LIGHT PROGRESS equipped luminaires, operating costs are negligible; it could be said that “LIGHT PROGRESS” UV-C systems do not require maintenance except for the normal replacement of the lamps. The cost/benefit ratio is considered excellent; the devices are both powerful and long-lasting. Hence the elimination of germs using UV-C technology is low-cost and highly effective compared to (or in combination with) other systems.

UV-C really does work when applied correctly and with the necessary precautions. The difference between a quality project and an unsuccessful application is in-depth knowledge and experience gained over time. Since 1987, Light Progress has been carrying out successful projects all over the world and has acquired a clientele of major companies in all sectors that require verified hygienic conditions to produce quality products and services.