Technology
Ultraviolet (UV)
Ultraviolet (UV) water purification is the most effective method for disinfecting bacteria from the water.
Overview
Ultra - violet radiation is emitted by very low pressure mercury vapour lamps, the power rating of which may be as much as 200 watts and whose average life is between 7000 and 8000 hours. The wavelengths lie in the hours . 200-300 nm range (2000-3000 Angström units) with a maximum microbicidal action around 250 nm.
Advantages of Ultraviolet (UV)
So long as the system is correctly sized, UV water purification is capable of destroying 99.9999% or 6 log reduction of microorganisms in water including viruses and pathogens.
Most water purification systems have internally moving parts. Moving parts experience wear so increase maintenance. UV purification systems have no moving parts. They are self-contained systems with a replaceable UV lamp.
UV technology is compact and non-intrusive. It can often be retro-fitted to existing treatment systems.
UV treatment has no effect on the pH, taste, colour or smell of water. It doesn’t add anything to it like chemical treatment processes do. This makes it ideal for treating potable water as part of a single or multi-stage process.
UV disinfection requires no chlorine or biocides. No chemicals also means a safer working environment and fewer ongoing supply costs.
One of the common misconceptions of UV purification is you need a bigger system to treat water to a higher quality. This is not true. You need the correct disinfection dose (mg/cm²) which is determined by UV intensity, not system size. System size determines flow rate.
With a strong enough UVC light source and permeation, UV water purification systems disinfect water with outstanding efficiency. It’s possible to completely disinfect water in one cycle, increasing throughput and volume treated.
Disinfection mechanism of UV
UV sterilization also known as UV disinfection or ultraviolet germicidal irradiation (UVGI) works by breaking down certain chemical bonds and scrambling the structure of DNA, RNA and proteins, causing a microorganism to be unable to multiply.
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