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Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model

Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in...

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Autores principales: Flores Gallegos, Eduardo, Escalante-García, Nivia, Alanis-Lumbreras, Daniel, Ivanov-Tsonchev, Rumen, Lara-Herrera, Alfredo, Olvera-Gonzalez, Ernesto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689454/
https://www.ncbi.nlm.nih.gov/pubmed/36429226
http://dx.doi.org/10.3390/foods11223636
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author Flores Gallegos, Eduardo
Escalante-García, Nivia
Alanis-Lumbreras, Daniel
Ivanov-Tsonchev, Rumen
Lara-Herrera, Alfredo
Olvera-Gonzalez, Ernesto
author_facet Flores Gallegos, Eduardo
Escalante-García, Nivia
Alanis-Lumbreras, Daniel
Ivanov-Tsonchev, Rumen
Lara-Herrera, Alfredo
Olvera-Gonzalez, Ernesto
author_sort Flores Gallegos, Eduardo
collection PubMed
description Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in the agro-food sector is a complex and global issue, due to the distance between production and final consumption, as well as the new demands of society on food. Contributing to the bacteria minimization during their path in the supply chain, the objective of this research is the use of an UV-C LED artificial lighting system with emission in continuous light (CL) and two of pulsed light (Mode 1 and Mode 2) for fresh products’ disinfection. A mathematical model is introduced as a reference to establish the equivalence dose of continuous and pulsed UV-C LED irradiation. The doses applied were 5, 15, and 25 mJ cm(−)². The configured parameters per each technique were the irradiance, time also the frequency (500 Hz), and duty cycle (30, 50, and 80%) for Mode 1 and Mode 2. The germicidal effect (GE), energy consumption, and effective germicidal effect (EGE), were evaluated for the different techniques. According to the results, the technique Mode 1 was the best in the GE with 1.06 ± 0.01 and 1.08 ± 0.01 Log reduction by 25 mJ cm(−2) at 30 and 80% duty cycle, correspondingly. The CL and Mode 1 showed an outstanding performance with the EGE. Finally, Mode 1 reduced 11% in energy and the GE is comparable with CL. The pulsed light technique Mode 1 constitutes a powerful method against the microorganism’s destruction and a strategy for saving energy during the treatment. The UV-C LEDs proved to be an excellent alternative in the disinfection of fresh products with pulsed light emission in the real process.
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spelling pubmed-96894542022-11-25 Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model Flores Gallegos, Eduardo Escalante-García, Nivia Alanis-Lumbreras, Daniel Ivanov-Tsonchev, Rumen Lara-Herrera, Alfredo Olvera-Gonzalez, Ernesto Foods Article Nowadays, lifestyle change is one of the problems of the new world economic order, and the procedures of feeding, purchasing, preparation, and the storage of food products, are forcing authorities to establish more rigorous methods concerning the control of food quality and safety. Owing quality in the agro-food sector is a complex and global issue, due to the distance between production and final consumption, as well as the new demands of society on food. Contributing to the bacteria minimization during their path in the supply chain, the objective of this research is the use of an UV-C LED artificial lighting system with emission in continuous light (CL) and two of pulsed light (Mode 1 and Mode 2) for fresh products’ disinfection. A mathematical model is introduced as a reference to establish the equivalence dose of continuous and pulsed UV-C LED irradiation. The doses applied were 5, 15, and 25 mJ cm(−)². The configured parameters per each technique were the irradiance, time also the frequency (500 Hz), and duty cycle (30, 50, and 80%) for Mode 1 and Mode 2. The germicidal effect (GE), energy consumption, and effective germicidal effect (EGE), were evaluated for the different techniques. According to the results, the technique Mode 1 was the best in the GE with 1.06 ± 0.01 and 1.08 ± 0.01 Log reduction by 25 mJ cm(−2) at 30 and 80% duty cycle, correspondingly. The CL and Mode 1 showed an outstanding performance with the EGE. Finally, Mode 1 reduced 11% in energy and the GE is comparable with CL. The pulsed light technique Mode 1 constitutes a powerful method against the microorganism’s destruction and a strategy for saving energy during the treatment. The UV-C LEDs proved to be an excellent alternative in the disinfection of fresh products with pulsed light emission in the real process. MDPI 2022-11-14 /pmc/articles/PMC9689454/ /pubmed/36429226 http://dx.doi.org/10.3390/foods11223636 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Flores Gallegos, Eduardo
Escalante-García, Nivia
Alanis-Lumbreras, Daniel
Ivanov-Tsonchev, Rumen
Lara-Herrera, Alfredo
Olvera-Gonzalez, Ernesto
Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title_full Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title_fullStr Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title_full_unstemmed Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title_short Continuous and Pulsed Ultraviolet-C LED on Germicidal Effect and Energy Consumption in Fresh Products: Applications in Tomatoes as a Model
title_sort continuous and pulsed ultraviolet-c led on germicidal effect and energy consumption in fresh products: applications in tomatoes as a model
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689454/
https://www.ncbi.nlm.nih.gov/pubmed/36429226
http://dx.doi.org/10.3390/foods11223636
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