1. October 2016
Pulsed microwave generated LP UVC –
An old 'New Opportunity'!
Peter Moore (JenAct Ltd)
Executive summary
The continuing advance and adoption of new technology offers industry the opportunity to improve
and reduce the costs of the production of its finished products, which is essential to maintain not only
a competitive edge but also in many instances provides evidence to support environmental and
sustainability goals essential in proving good governance. The following document provides an
overview of the history and untapped opportunities of such a technology, the IP and patents of which
are owned by JenAct, who seek partnerships to lever the commercial opportunities that they enable,
especially in pasteurisation and ESL treatment of opaque liquid streams.
Contents
i. The early years and first commercial use .......................................................................................2
ii. The current opportunity .................................................................................................................3
iii. The main 'Win / Learns' to date......................................................................................................3
a) Understanding the reaction mechanism for UVC and DNA........................................................3
b) Fundamental knowledge of the physics to ensure optimisation of efficiency and reliability plus
future development............................................................................................................................4
iv. Reaching the parts where conventional LP UVC is not ideal ..........................................................5
v. The size of the opportunity and the energy saving argument........................................................7
vi. Summary.........................................................................................................................................8

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i. The early years and first commercial use
Nearly fifteen years ago, I became involved with a fledgling technology that became a game changer
in the fortunes of the chill chain smoothies company in the UK where I was the Managing Director.
Pete & Johnny (PJ's) was the UK's first volume chill chain smoothie business, which had been founded
by Harry Cragoe and Patrick Folkes in 1994. With mainly London distribution and latterly a production
site in Newark on Trent, they had grown to a £2m turnover business by late 1999. I have to admit that
I was pretty well coerced into the meeting with the head-hunter who was dealing with the recruitment
of a business head to take PJs forward to its full potential with the ultimate aim being an exit strategy
for the founders. However, I went to my meeting with Tony Haslam with an open mind and after
general discussion that rotated around whether this was really what I was looking for, Tony played his
Ace card and put the product in front of me (it had not reached the Northern Power House where I
was based at the time!). Having sampled two or three of the range, it is probably true to say that the
heart took control of the head and I was hooked.
The biggest barrier to growth in PJ's distribution was shelf life and in my early days we took the rocky
ten days life up to a slightly less rocky 15 days, just through implementation of decent GMP, along
with an important change in business culture and training. This helped growth but 15 days did not
enamour the major multiples upon whom we were beginning to focus for growth alongside the food
service sector where much of PJ's sales resided. The occasional shelf life failure did nothing to enhance
our plans and so I focused on a project to take us to a robust 30 days shelf life target.
Flash pasteurisation was discounted on the grounds of unacceptable flavour and nutritional changes
whilst High Pressure Processing, which was in its infancy, was simply not an economical option. The
chance introduction by Peter Bedwell of Food & Beverage Systems to a break out team from a project
at John Moores University, namely Quay Technologies, changed everything. Some pretty Heath
Robinson (ish) evaluations quickly proved that high energy pulsed UVC output from electrodeless lamp
arrays, generated utilising a magnetron to produce microwaves could, like Heineken, reach the parts
that conventional LP UVC could not reach for micro count reduction.
Between Quay, myself and Peter Bedwell's design expertise, we constructed a treatment chamber for
one of PJ's two production lines and quickly took shelf life from the sometimes hopeful 15 days to a
very robust 30 days (sometimes contrary to what micro results suggested which led to an interesting
review of the reaction mechanism for UVC and DNA). The second production line was quickly equipped
and the shelf life offered saw exponential growth of PJ's (at the time Innocent was a minnow by
comparison) which eventually led to the sale of the company to Pepsico in 2005, shortly after I had
left to start my own consultancy business.
For a short while in 2004/2005, I became a non-executive director of Quay, but left through sheer
frustration at the lack of resources to drive the technology in arenas where conventional UVC lamps
could not compete. Quay's IP was eventually purchased by Severn Trent Services (STS), for application
in the one arena where I did not believe it had enough of a USP and economic advantage compared
to conventional technology.
Another 5 years passed and in 2010 I rekindled my passion for the technology. I was working on a
project to increase shelf life in a fresh squeezed Orange Juice plant in Spain and the PJs route shone
out as the quickest solution to the many problems that existed. I approached STS in the USA, but was
rebuffed as my application lay outside their core business focus and expertise – a reasonable response.
However, out of the blue, a few days later, I received an email from the then Director of Engineering
at STS, telling me that he was imminently leaving STS and could offer me equipment using an
alternative patented solution owned by the UK business JenAct Ltd., for which he was negotiating a
technical licence to use. Cutting a long story short the success of the prototype in Spain drove the
formation of MicroTek Processes Ltd and shareholder investment of £500,000 to get us up and running

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based around a technical licence agreement with JenAct. I became Microtek's Business Development
Director.
The next two years could at best be described as 'curate's egg' being very good in parts with hugely
exciting trials being conducted in soft drinks, sugar syrups, the dairy industry and the health industry
with opaque liquid, air and surface IP being generated. The downside was the reliability of equipment
and the failure of MicroTek to engage with the expertise on tap through JenAct ensured that reliability
issues were not resolved. This issue with unreliability and lack of funds and a breakdown of trust that
had been engineered led me to withdraw from the business in early 2013, and the Finance director (a
major investor) followed suit shortly afterwards.
Microtek Processes Ltd continues to this day but without any licence to use the JenAct patents.
ii. The current opportunity
The time is ripe to really push the capability of this technology, especially in a target rich environment
where companies are focused on replacing high energy and high cost processes with low cost
processes. It should not be forgotten that this technology can work so well (as illustrated so clearly by
the PJ's experience) and offers a low energy, low cost alternative to more conventional pasteurisation
treatments, which, by their very nature, can change both organoleptic and nutritional properties in
detrimental fashion.
The recent EFSA ruling that UV treated milk is safe is a game changer and should, on its own, be enough
to drive enthusiasm, especially in an industry where there is enormous pressure to drive production
costs out of milk processing and other associated dairy processes. Excusing the pun, this is just the
cream on top for the possibilities and opportunities that exist.
JenAct and myself have the necessary IPR and relevant technology experience along with over 40 years
of process technology experience in food and drinks and seek partnerships interested in working with
us to lever the many opportunities.
iii. The main 'Win / Learns' to date
a) Understanding the reaction mechanism for UVC and DNA
It is common knowledge that the ability of germicidal UVC to change a living cell so that it can no
longer replicate. This is a totally different mechanism to those of heat treatment, High Pressure
Processing (HPP) and sterile filtration. So how does it work?
What we know is the UVC photons cause a chemical reaction within the DNA structure whereby
wherever a pair of adjacent thymine-adenine cross link bonds are found in the helix, UVC energy
breaks both the thymine-adenine bonds and then the thymine bases bond with each other to form a

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'thymine dimer', thus breaking the cross bond ladder. This changes the morphology of the cell by
creating a 'bulge' in the DNA helix and the cell can no longer replicate. Once the thymine dimer is
formed, this becomes an irreversible reaction. However, the process is a two stage reaction (breakage
of bonds and formation of the dimer). Each of these two stages requires a certain dosage of germicidal
UVC energy and in the event that the total amount of energy is not applied (and to complicate matters
different organisms require differing levels of energy to complete the change and the differential
between lowest and highest required dosages can be 100 fold), only the first stage of the reaction may
occur. Although after the first stage the cell cannot replicate, until the dimer bond is formed, repair of
the original thymine -adenine bonds is a possibility. Our experiences at PJs led us to the conclusion
that, at times, we had not completed both stages of the reaction, but whilst our treated product was
being kept at chill chain temperatures, the conditions for repair were not favourable for the repair
mechanism to take place and therefore the extended shelf life was maintained. However, as soon as
product was placed into ideal growth conditions in the petri dish and incubator, repair did occur giving
a 'false' indication of predicted shelf life with the subsequent micro results.
b) Fundamental knowledge of the physics to ensure optimisation of efficiency and
reliability plus future development
The important, and not to be underestimated, input of the academic research resource led by
Professor Jim Moruzzi from John Moores University, Liverpool ensured that the first commercial
equipment build round this technology installed by Quay Technologies worked 'out of the box' and
the commercial advantage that this allowed is written in the historical development of PJ Smoothies
between 2000 and 2004.
There is little doubt that the subsequent development of the commercialisation of the technology has
not even scratched the surface of the potential that exists and that potential is as relevant today as it
was in the early 2000s and it is important to understand why this should be.
There is little doubt that the STS period following the purchase of Quay and all of the associated IP is
fundamental in this question.
Although this is can be viewed as conjecture, albeit informed and intelligent conjecture, we believe
the two most significant factors to be:
 Little or no involvement of the academic 'inventors' in the knowledge transfer from Quay to
STS.
 Further commercialisation by STS focused on the company's core business, i.e. water
treatment.
With regard to the first factor, with the benefit of my own experience through involvement as a
director of Quay, it was evident that the Quay management team believed that their knowledge of
the technology nullified the importance of the ongoing involvement of the original academic team
which resulted in increasing frictions and a view that the practical experience was of greater import.
It was this management team that were transferred to STS for the knowledge transfer process and
also a member of this team who became involved with the birth of MicroTek. The Quay view
transferred along with this and the non-involvement of the expertise of JenAct going forward ensured
that the fundamental knowledge requirements were missing in MicroTek's developments resulting in
the poor confidence resulting from reliability issues and patchy and unexplained disappointments with
results at times.
With regard to the second factor, equipment development focused in a sector where conventional LP
UVC provides already excellent results and USPs are outweighed by price competition issues. That is
not to say that this approach was wrong as these were STS commercial strengths and reputation were

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embedded. The food and drink arena, where the technology is ideally placed to provide a cost and
energy efficient solution verses currently utilised processes and where conventional LP UVC has too
many operational issues and limitations with treatment of opaque liquid streams simply was never
explored until the advent of MicroTek. Without doubt the market focus of MicroTek was right, but the
first factor became the determining factor in the success.
In recognising and learning from this history, JenAct are ideally placed to provide viable solutions going
forward.
iv. Reaching the parts where conventional LP UVC is not ideal
With the development of conventional LP UVC capability, there are now conventional systems that
have been proven to treat products that previously were not considered possible.
These developments are to be applauded, but only go to underline the greater opportunities for
pulsed microwave generated LP UVC from electrodeless lamps.
What we do share is the belief in the enormous commercial potential for our respective technologies
with their green, low energy usage in comparison to alternative methods such as thermal
pasteurisation. The market place globally is enormous!
It is worth outlining the fundamental differences between JenAct and conventional technologies:
1) Failure mechanisms: Conventional LP UVC lamp systems
contain electronic electrodes which are potential failure
mechanisms. Microwave LP UVC lamps contain no
electrodes and therefore have no failure mechanisms.
2) Effective Lamp Life: There is little doubt that conventional
LP UVC lamps have improved significantly over the last 15
years or so, but even then, radiation drop of across the life
of the lamp necessitates change at between 8,000 to
16,000 hours rating (under fairly strict usage assumptions).
In comparison, although we would suggest changing our
lamps at 3 years, historically, radiation output is still at
around 85% at this age. The primary deterioration
processes involved with conventional lamps simply do not
exist with microwave lamps.
3) Flexibility of use: Normally, limits of frequency of turning on and off are associated with life
guarantees of conventional LP UVC lamps. No such limits apply to microwave LP UVC lamps.
Likewise, at lower and elevated temperatures, strike capability is reduced with conventional,
whereas electrodeless lamps will strike over a wider temperature range including freezing
conditions.
4) Pulsing capability: Conventional LP UVC lamps cannot be pulsed as this would quickly lead to
burn out of the elements. Our electrodeless lamps can be pulsed (typically around 10,000
times per second). This is very significant as, although total wattage output is reduced by
around 10 to 20%, radiation power peaks of 4 times the amplitude of continuous wave output
are produced. This results in additional capability in terms of treating opaque liquids due to
the greater depth of penetration below the liquid surface. Historical comparisons between
CW and pulsed treatment typically gave 6-8 days greater chill chain shelf life of product from
pulsed treated product.

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5) Lamp output comparison: The difference between 254nm UVC output per linear lamp length
comparing conventional with microwave is simply quantum. For us, in continuous wave (CW)
mode, total 254nm output for a single 1200mm process chamber is around 400W and in
pulsed mode, 1600W peaks are produced. To put this into perspective, a two chamber pulsed
system has the power to extend the shelf life of chilled chain sold fruit juice smoothies by 15
days (equivalent to 5 log phase reduction in TVC) at a process rate of 4,000 litres per hour.
How many chambers would a conventional LP UVC system require? It is perhaps better to ask
a conventional supplier, but the answer has to be many times. Let's be honest and say that
total energy usage for any given application will be in the same order for both conventional
and microwave systems but, even then, due to the better ability of pulsed microwave
generated UVC to get to the point of dosage requirement, I would still expect there to be some
reduced total input energy requirement verses conventional. When used in conjunction with
HTST for ESL of liquid milk, the early testing regimes indicate 35 days plus is not an
unreasonable expectation. The main significance here is that total space requirement for a
microwave system installation is significantly less than that required for a conventional
system.
6) Getting dosage to site of treatment: Conventional systems rely on 'turbulator' effect with the
treated liquid stream and, indeed, early microwave systems used the same principal to
achieve maximised treatment. However, new design for the microwave process totally
nullifies the requirement for turbulent flow of the liquid stream to be treated.
In summary, both systems will and have been shown to work effectively. I hope that the above
illustrates that development of the microwave route will result in operational and cost benefit and the
team at JenAct seek to find the right partners to make this possible. I would further hope that the
marketplace would understand the benefits to them for competitive supply rather than the
monopolistic situation that currently exists. Even assuming all things are equal technically,
competition will immediately impact on capital investment costs. Without competition, selling price
of technology generally relates to what the market will stand for. With competition, selling price
becomes what the technology is worth, which is likely to benefit the customer base. Potential
applications
Part of the commercial excitement that is derived from the known capabilities of this technology is
that in terms of potential markets and applications, we are faced with a 'target rich environment'.
Any process which currently utilises heat treatment, HPP or micro filtration to achieve pasteurisation
or extended shelf life (ESL) for opaque liquid streams becomes a potential customer. This plethora of

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potential customers globally could be seen as a double edged sword and it would therefore appear
sensible to initially target markets where the technology has already been proven, e.g. chill chain fruit
juices and smoothies and milk.
Taking the second of these examples, in theory, JenAct and its partners should be pushing against an
open door for the following reasons:
 imbalance in the supply chain cost model, which could be addressed by reduction of capital
and operating costs
 improvement in nutritional and organoleptic properties verses current technologies
 potential yield gains for certain applications (cheese production)
 massive growth in developing markets, e.g. India, Pakistan, Far East
 industry focus on sustainability and environmental
v. The size of the opportunity and the energy saving argument
The Waste Water Industry globally is worth in excess of $15 billion per annum and a large proportion
of this relates to treatments which utilise conventional LP UVC and MP UVC technology. Similarly,
impressive and growing figures can be found for the UVC treatment of water utilised in food
processing. As pulsed microwave generated LP UVC extends the capability of UV to the treatment of
opaque liquid streams, just taking a small percentage of the available market share underlines the
commercial potential.
Returning to the potential just in milk / dairy, the following facts again underline the potential:
 Globally, annual milk production is estimated at 735 billion litres per year and growing. To put
that into perspective, with the current world population being around 7.4 billion (and also
growing), average annual consumption is 100 litres per person!
 Milk and other dairy products which had been in decline due to poor science regarding the
damage that dairy fat caused in our diets, has now been reversed to the degree that products
that were substituted are now shown to be far more damaging to our health than the dairy
they replaced. So dairy is on the way back and we should be focused on production at the
lowest environmental and cost impact.
 In order to give consumer convenience along with the benefit of fresh organoleptic delivery,
ESL processing of chill chain milk production has grown rapidly since 1998, which first saw the
advent of Arla's Cravendale in the UK market. Such is the perceived consumer benefit of the
extra days offered, the ESL products are sold at an enormous premium.
The new design for a process chamber based around JenAct's microwave generated LP UVC 'engine'
has been computed to deliver the ESL process for milk at an energy usage of only 1,444 joules per
litre. To put that figure into perspective, the Food and Agriculture Organisation of the United Nations
quote the energy process for HTST pasteurisation of milk to be 270MJ/t (180MJ/t of thermal
energy and 90MJ/t for electrical energy). Not being sure if this an American ton or a UK / Metric
ton(ne), I have assumed the latter for ease of calculation! (an American ton is 89.3% of a UK / Metric
tonne). The HTST process is therefore approx. 270,000 joules per litre of which 90,000 joules per litre
is electrical. Even if we were to be very kind and assume that the total energy usage of the ESL process
was equivalent to that of electrical energy for HTST, then on energy savings alone JenAct ESL has the
potential to provide better benefits at 1.6% of the energy cost.

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On top of this due to the ambient nature of the process and the 'in pipeline design’, the other following
benefits will accrue:
 improved organoleptic properties
 reduced product losses
 reduced CIP costs
vi. Summary
 JenAct's IP and experience offer proven capability to offer highly competitive pasteurisation /
ESL of opaque liquid streams verses current technologies.
 Even low % market penetration in the identified sectors will result in exciting turnover and
profit potential.
 The technology is ideally placed to fit with industry focus on sustainability and environmental
targets providing capability to reduce carbon footprints.
 JenAct seeks partnership with established packaging and processing engineering businesses
with the resource, reputation and penetration with the customer base in target markets
(especially food and beverages), where the benefits of the pasteurisation systems offered will
not only support environmental and sustainability goals and carbon reduction, but in some
cases, enhancement of the finished product.
vii. Key contacts
Peter Moore
Business Development Consultant
JenAct Ltd
Email: ptm8354@gmail.com
Tel.: +34 648 896736
Dr Jaromir Bilek
Technology Manager
JenAct Ltd, Jenton International Ltd
Email: jbilek@jenton.co.uk
Tel.: +44 (0) 1256 892 194
Richard Little
Managing Director
Jenton Group
(Jenton International, Jenton Ariana, JenAct, Dimaco)
Email: rlittle@jenton.co.uk
Tel.: +44 (0) 1256 892 194