Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications
dc.contributor.author | Hinds, Laura M. | |
dc.contributor.author | O'Donnell, Colm P. | |
dc.contributor.author | Akhter, Mahbub | |
dc.contributor.author | Tiwari, Brijesh K | |
dc.date.accessioned | 2019-09-17T15:14:14Z | |
dc.date.available | 2019-09-17T15:14:14Z | |
dc.date.issued | 2019-04-13 | |
dc.identifier.citation | 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.2019.04.006 | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/1785 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Innovative Food Science & Emerging Technologies;Vol. 56 | |
dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.subject | ultraviolet light | en_US |
dc.subject | UV light | en_US |
dc.subject | Light emitting diodes | en_US |
dc.subject | LEDs | en_US |
dc.subject | UV-LED disinfection systems | en_US |
dc.subject | Water disinfection | en_US |
dc.subject | PSEUDOMONAS-AERUGINOSA | en_US |
dc.subject | Inactivation | en_US |
dc.subject | Quality | en_US |
dc.subject | proteins | en_US |
dc.subject | irradiation | en_US |
dc.subject | spectra | en_US |
dc.subject | Food industry application | en_US |
dc.title | Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications | en_US |
dc.type | Article | en_US |
dc.embargo.terms | 2020-04-13 | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.ifset.2019.04.006 | |
dc.contributor.sponsor | Department of Agriculture, Food and the Marine | en_US |
dc.contributor.sponsorGrantNumber | 14/F/845 | en_US |