|کد مقاله||سال انتشار||مقاله انگلیسی||ترجمه فارسی||تعداد کلمات|
|147139||2018||9 صفحه PDF||سفارش دهید||6060 کلمه|
Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : Innovative Food Science & Emerging Technologies, Volume 47, June 2018, Pages 353-361
UV-LED treatment at 259, 268, and 275â¯nm can either equal or, in most cases, surpass the inactivation efficacy of traditional LPM lamps at 253.7â¯nm. Further, the determined action spectra can be used to identify the optimum inactivation wavelength for common foodborne pathogens and hence increase processing efficiency. In some cases, inactivation efficacy can be improved by combining UV wavelengths in order to achieve a synergistic effect. The effectiveness of UV-LED treatment at refrigeration temperatures validates their use in cold environments. Overall, UV-LEDs have strong potential within the food industry due to their advantages and possibilities for incorporation into a wide variety of treatment systems.