Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 56, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2019.04.006
Keywords
-
Categories
Funding
- FIRM [14/F/845]
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available