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dc.contributor.authorHinds, Laura M.
dc.contributor.authorO'Donnell, Colm P.
dc.contributor.authorAkhter, Mahbub
dc.contributor.authorTiwari, Brijesh K
dc.date.accessioned2019-09-17T15:14:14Z
dc.date.available2019-09-17T15:14:14Z
dc.date.issued2019-04-13
dc.identifier.citationHinds, 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.2019.04.006en_US
dc.identifier.urihttp://hdl.handle.net/11019/1785
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 56
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectultraviolet lighten_US
dc.subjectUV lighten_US
dc.subjectLight emitting diodesen_US
dc.subjectLEDsen_US
dc.subjectUV-LED disinfection systemsen_US
dc.subjectWater disinfectionen_US
dc.subjectPSEUDOMONAS-AERUGINOSAen_US
dc.subjectInactivationen_US
dc.subjectQualityen_US
dc.subjectproteinsen_US
dc.subjectirradiationen_US
dc.subjectspectraen_US
dc.subjectFood industry applicationen_US
dc.titlePrinciples and mechanisms of ultraviolet light emitting diode technology for food industry applicationsen_US
dc.typeArticleen_US
dc.embargo.terms2020-04-13en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.04.006
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber14/F/845en_US


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