Manufacturing News

UV Light Process Extends Shelf Life

California Day-Fresh Foods Inc., (CDF) a subsidiary of Chiquita Brands International, Glendora, CA, is on the forefront of R&D and commercial application of ultraviolet light processing for fresh juice. In July 1999, the company submitted a petition to the FDA for use of a modular UV light-processing unit developed by James E. Cruver of Salcor Inc., Fallbrook, CA. CDF will use the “Light Processed System,” to treat its fresh, refrigerated juice lines—Naked Juice and Ferraro’s Earth Juice. At press time, CDF was expecting FDA approval.

“Test results have shown that the Light Processed System, in conjunction with CDF’s state-of-the-art Hazard Analysis and Critical Control Point (HACCP) program, reduces the threat of potentially harmful bacteria to levels well within those mandated by new FDA regulations,” says Cruver, who has a patent pending on the technology.

Fresh juice enters the UV module, which contains a length of transparent Teflon™-coiled, one-inch diameter tubing sufficient for seven gallons of juice. The tube is enclosed and surrounded by UV lamps and reflectors. Its low-pressure mercury lamps generate 90 percent of their energy at 253.7-nanomer wavelength with the remainder falling within 240 and 260 nanometers. Cruver’s studies show optimal inactivation of viruses and bacteria at this wavelength. As the juice tumbles through the tubing, it is completely exposed to the UV light, which effectively fuses harmful bacteria’s reproductive DNA structure, rendering them incapable of reproducing. Exposure time is generally one minute.

“We produce about 25,000 gallons of juice per day for retail and foodservice accounts,” says Dave Sperry, CDF president. “We chose the Salcor system because of its proven effectiveness in bottled water applications. Although we do not have an exclusive arrangement with Salcor, we have worked hand-in-hand with Dr. Cruver for the past two years perfecting this process for juice.

“We are one of the first food manufacturers to qualify for FDA’s expedited approval process and therefore anticipate clearance as early as October. Once approved, we would apply this process to all of our vegetable juices currently available for distribution.”

“Reducing natural micro-organisms in the juice allows shelf life extension,” notes Dominick Marlia, QA manager. “We are primarily targeting Salmonella, Listeria, and E. coli. Nutrients and organoleptic properties of the juices stay intact, and this process does not change the juice’s natural flavor, texture, color or enzymatic properties. Retailers have shown great enthusiasm for these products because they see the value of non-heat-treated, chilled juices.

“Currently, refrigerated shelf life for cold-filled products is five days for neutral pH vegetable juices, and 15 days for high-acid fruit juices,” adds Marlia. “But with our Light Processed System, tests indicate we will be able to double refrigerated shelf life for some of these products. This will allow us to expand our distribution areas considerably.”

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering February 2015 Cover

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.