Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications

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dc.contributor.authorHinds, Laura M.en
dc.contributor.authorO'Donnell, Colm P.en
dc.contributor.authorAkhter, Mahbuben
dc.contributor.authorTiwari, Brijesh K.en
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2023-09-12T11:48:29Z
dc.date.available2023-09-12T11:48:29Z
dc.date.issued2019-07-16en
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
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (FIRM 14/F/845)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid102153en
dc.identifier.citationHinds, L. M., O'Donnell, C. P., Akhter, M. and Tiwari, B. K. (2019) 'Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications', Innovative Food Science and Emerging Technologies, 56, 102153. doi: 10.1016/j.ifset.2019.04.006en
dc.identifier.doi10.1016/j.ifset.2019.04.006en
dc.identifier.issn1466-8564en
dc.identifier.journaltitleInnovative Food Science and Emerging Technologiesen
dc.identifier.urihttps://hdl.handle.net/10468/14942
dc.identifier.volume56en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectUV disinfectionen
dc.subjectLight emitting diodes (LEDs)en
dc.subjectUV decontamination technologyen
dc.titlePrinciples and mechanisms of ultraviolet light emitting diode technology for food industry applicationsen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume56en
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