UV sterilization equipment

Equipment principle

Ultraviolet radiation is a type of light wave that is invisible to the naked eye and exists on the outer side of the ultraviolet ray end of the spectrum, hence it is called ultraviolet radiation. The ultraviolet system comes from one of the electromagnetic waves emitted by the sun, which is usually classified into four categories based on wavelength.

It is a special form of material operation, a flow of particles that are not connected. Each ultraviolet photon with a wavelength of 253.7nm has an energy of 4.9eV. When ultraviolet radiation is irradiated on microorganisms, energy transfer and accumulation occur, resulting in the inactivation of microorganisms and achieving the purpose of disinfection. When bacteria and viruses absorb doses exceeding 3600-65000 uW/c ㎡, they have strong destructive power on the deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) of bacteria and viruses, which can cause them to lose their survival and reproductive ability, thereby eliminating bacteria and viruses and achieving disinfection and sterilization effects. On the one hand, ultraviolet radiation can cause nucleic acid mutations, hinder their replication, transcriptional blockade, and protein synthesis; On the other hand, the generation of free radicals can cause photoionization, leading to cell death.

The sterilization principle of ultraviolet sterilization equipment is to use the irradiation intensity of ultraviolet lamps, that is, the irradiation intensity emitted by ultraviolet sterilization lamps, which is inversely proportional to the distance of the disinfected object being irradiated. When the irradiation intensity is constant, the longer the residence time of the irradiated disinfectant and the closer it is to the sterilization lamp tube, the better its sterilization effect, and vice versa.

Application scope

1. Public places and office spaces;

2. Disinfection of water in hospitals and various laboratories;

3. Water treatment and purification enterprises;

4. Disinfection of water bodies in the food processing industry, including juice, milk, beverages, beer, edible oil, and various canned and cold beverage products;

5. Disinfect and sterilize poultry, aquatic products, seedlings, and culture (fish, eels, shrimp, shellfish, etc.) with water;

6. Disinfection and purification of drinking and domestic water in school, public institution and other canteens;

7. Disinfection and sterilization of water used in biochemical pharmaceuticals and chemical production.