Microbial inactivation

Raslysation is the process of inactivating microorganisms in a liquid product with the use of a wavelength in the UV light spectrum. This inactivation occurs when the microorganisms are exposed to the specific 254 nanometer wavelength. At this wavelength, the thymine bonds in the DNA are broken and the microorganism becomes inactive.

Our systems offer a high-quality treatment without compromising the sensory aspects of your product. They are simple, compact, sustainable and can reduce energy consumption by 60-90%.

Setting new standards for microbial inactivation

By using UV light instead of heat, the raslysation technology offers a high bacterial kill rate while improving energy efficiency, reducing water waste and heightening product quality.

Average microbiological counts from juice production

Microbiology Raslysation™ Cloudy apple juice* Raslysation™ NFC Orange juice
Aerobic Yeast Aerobic Yeast
Initial Count 2,768,000 CFU/mL 1,256,000 CFU/mL 1,200,000 CFU/mL 1,300,000 CFU/mL
Final Count <1 CFU/mL <1 CFU/mL <10 CFU/mL <10 CFU/mL
Log reduction >6.4 Log red. >6.1 Log red. >5.1 Log red. >5.1 Log red.

*Spiked samples

Average microbiological counts from whey production

Microbiology Initial load Raslysation™ Pasteurization
CFU/mL CFU/mL Log red. CFU/mL Log red.
Aerobic plate count >300,000 16 ≥4.3 13 ≥4.4
Coliform 1,549 <10 ≥2.2 <10 ≥2.2
Enterobacteriaceae 3,684 <10 ≥2.6 <10 ≥2.6
Yeast 19 <10 ≥0.3 <10 ≥0.3
Termoduric 155 35 0.6 51 0.6