Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications
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ultraviolet lightUV light
Light emitting diodes
LEDs
UV-LED disinfection systems
Water disinfection
PSEUDOMONAS-AERUGINOSA
Inactivation
Quality
proteins
irradiation
spectra
Food industry application
Date
2019-04-13
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Hinds, L., O'Donnell, C., Akhter, M. and Tiwari, B. Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications. Innovative Food Science & Emerging Technologies, 2019, 56, 102153. doi: https://doi.org/10.1016/j.ifset.2019.04.006Abstract
The application of ultraviolet (UV) light to water, food contact surfaces and medical equipment for microbial inactivation is widely employed. To date, UV disinfection sources employed are primarily low-pressure and medium-pressure mercury lamps; emitting monochromatic and polychromatic light, respectively. Despite the widespread use of mercury lamps, there are multiple drawbacks associated with their use including; high energy consumption, large size which limits reactor design, high heat emission and the presence of mercury. Light emitting diodes (LEDs) have potential for use as a highly efficient UV decontamination technology. Recent advances in semiconductor development have resulted in UV-LEDs becoming more widely available. UV-LEDs emit monochromatic light, which enables customised UV-LED disinfection systems at specific wavelengths to be developed. The application of UV-LEDs for disinfection purposes has been studied in recent years, particularly with respect to water disinfections systems. In this review, studies relating to UV-LED food applications are discussed. Furthermore, the chemical changes induced in foods, as a result of UV treatment, together with advantages and limitations of the technology are outlined.Funder
Department of Agriculture, Food and the MarineGrant Number
14/F/845ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1016/j.ifset.2019.04.006
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