Frequently Asked Questions

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What is UV light?

ultraviolet light is one type of electromagnetic wave. Ultraviolet waves, with wavelengths from 40-400 nanometers (nm), are those that fall between visible light and X rays on the electromagnetic spectrum, The UV spectrum is divided into vacuum UV (40-190 nm), far UV (190-220 nm), UVC (220-290 nm), UVB (290-320 nm), and UVA (320-400 nm). Source: Betsy Chesnutt @

Has UV light been used in the food and beverage industry before?

Yes, UV has been wildly used to treat water in the food & beverage industry, as well as in waste water and other industries. The advantages of UV are that it is low cost, chemical- free and highly effective in germicidal elimination.

Why hasn’t UV been used to treat beverages?

To date, UV technology has been limited to the treatment of water. The reason is that UV is a light-based energy and it can only work when the light can pass through the liquid. In the beverage industry, most of the products are opaque and as a result the UV light cannot penetrate through them. This physical barrier has prevented UV from being used in the beverage industry.
AseptoRay’s UV technology is a breakthrough solution that enables treatment of most opaque liquids.

How are turbid liquids treated?

AseptoRay’s system uses a fluid dynamics mechanism that ensures turbulent flow. The flow forces the liquid to be exposed to the UV. For more information on AseptoRay’s technology click here.

Are there safety concerns regarding contact of the liquid with glass and or quartz?

No. The UV bulbs in the AseptoRay system are located outside of the tube and therefore the bulbs do not come in direct contact with the product. This is one of the HACCP advantages of the system. For more info click here.
Juice industry

Is the UV treatment approved by the FDA and other regulatory agents?

Yes. In the US, FDA regulation CFR 21 179.39 defines the UV radiation for the processing and treatment of food. It states that UV treatment is a radiation and is considered a food additive. For juices, the FDA requires that the HACCP standards are met, and this involves a 5-log reduction of pertinent pathogen of concern. AseptoRay’s system meets the HACCP requirements and its laboratory tests have demonstrated a 5-log reduction in the pathogen of concern.
In Canada, the AseptoRay system is approved to treat juices.
In Europe & Israel, the AseptoRay system is approved for milk pasteurization when used in conjunction with thermal pasteurization.
To find out the regulatory status in your country, please contact us at

What is the 5-log pathogen reduction performance standard?

In general, performance standard requirements are goals that manufacturers must achieve. The 5-log pathogen reduction performance standard required by the FDA means that manufactures must treat juices using a process that will achieve at least a 100,000 fold decrease in the number of microorganisms (see next question). Juice manufacturers must apply controls (e.g., heat, UV light) to achieve the 5-log reduction required by the regulatory body.

Does a 5-log reduction in the bacterial plate count (i.e., aerobic plate count or total plate count) of a juice sample meet the performance standard requirement?

You may use drops if the fruit is cleaned and culled (i.e., damaged fruit removed) and the 5-log treatment is applied to the extracted juice. Citrus juice manufacturers using surface treatments must use undamNo. According to the HACCP requirements, the 5-log reduction must be targeted at the "pertinent pathogen." The "pertinent pathogen" is the most resistant microorganism of public health concern that may occur in the juice. The pertinent pathogen may vary from juice to juice and from treatment to treatment, though it is typically Salmonella or Escherichia coli O157:H7.aged tree-picked fruit.

Is AseptoRay’s cold pasteurization process considered ‘organic’ by the USDA?

Yes, The USDA (US Department of Agriculture) has affirmed that AseptoRay’s process is completely organic, while extensive third party laboratory tests have confirmed that using AseptoRay’s technology, juices maintain their nutritional value and don’t undergo any organoleptic changes.

Can AseptoRay’s solution replace HPP?

Yes! The AseptoRay system has been already used in cold press manufacturing processes and has replaced HPP. AseptoRay’s solution costs a fraction of the price compared to HPP, and as opposed to HPP which is limited to batch processing, AseptoRay’s solution is continuous.

Does the AseptoRay technology achieve the 5 log reduction in all types of juices and beverages?

No, like any technology, AseptoRay’s technology has its limitations and one of its limitations is viscosity. The UV energy cannot effectively penetrate highly viscous products and as a result cannot achieve the required 5 log reduction in the pathogen of concern. To find out if your product can be treated with the AseptoRay system, please contact us at
System capabilities

Does the AseptoRay system support Clean in Place (CIP)?

Yes, the AseptoRay system and software enable manufacturers to perform CIP in full automatic mode. The products run through the system from the CIP farm or by semi-automated mode, were no CIP farm is available. The CIP protocol can be adjusted in the software according to the client’s requirements.

What capacities can the AseptoRay system process?

Currently AseptoRay offers three system:
1. The AseptoRay1000 for 1000 LPH (4.4 gpm)
2. The AseptoRay3000 for 3000 LPH (13.2 gpm)
3. The AseptoRay8000 for 8000 LPH (35 gpm).
AseptoRay is currently developing a system for lower capacities – the AseptoRay lab for 200 LPH (0.9 gpm). It is also working on a high capacity system – the AseptoRay16000 - that can process 16,000 LPH (70 gpm).

Can the capacity of the AseptoRay system be increased?

Yes. Manufactures can increase the capacity of a system without replacing the entire system. For example, in order to increase the capacity from 1000 LPH (4.4 gpm) to 3000 LPH (13.2 gpm), only the inner rector chamber capsule needs to be replaced and the other components remain the same.