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Ultraviolet LED technology for food ...

Koutchma, Tatiana N.,

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Ultraviolet LED technology for food applications = from farms to kitchens /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Ultraviolet LED technology for food applications/ edited by Tatiana Koutchma.
Reminder of title:	from farms to kitchens /
other author:	Koutchma, Tatiana N.,
Published:	London, United Kigdom ;Academic Press, an imprint of Elsevier, : 2019.,
Description:	1 online resource (148 p.)
[NT 15003449]:	Front Cover; Ultraviolet LED Technology for Food Applications; Ultraviolet LED Technology for Food Applications: From Farms to Kitchens; Copyright; Contents; Contributors; Preface; Introduction; 1 -- Overview of Ultraviolet (UV) LEDs Technology for Applications in Food Production; UV Light as an Emerging Food Safety Technology; Continuous UV Light Basics and Germicidal Effects; Sources of Continuous UV Light; Low-Pressure Mercury Lamps; UV LEDs; Comparison of Technical Specifications and Performance of UV LEDs with Low-Pressure Lamps; Wavelength; Thermal Energy and Operating Temperature
[NT 15003449]:	Power OutputLifetime; UV LEDs Market Development; Unique Advantages of UV LEDs for Foods From Farm to Kitchens; Improved Inactivation Efficacy at Optimal UVC Wavelength; Shelf Life Extension; Operating Advantages; Flexibility of Design or Point of Use Applications for Bench-Top Experiments, Processing, and Sanitizing Solutions; UpSizing From Bench-Scale to Industrial Disinfection Applications; Economical, Energy Saving, and Sustainability Aspects of LEDs for Foods; Conclusions; References; 2 -- Technology of LED Light Sources and Systems From Visible to UV Range; Technology of LEDs; LED Chip
[NT 15003449]:	Packaged LEDsLED Systems; LED Light Sources and Food Applications; Visible LEDs; Infrared (IR) LEDs; UV LEDs; References; 3 -- Applications and Advances in LEDs for Horticulture and Crop Production; Introduction; UV Light Perception; Photoresponse to UV Light; UVA and UVB Effects on Green Leafy Vegetables; UVA and UVB Effects on Herbs and Medicinal Plants; The Effects of UVA and UVB Irradiation on Fruiting Greenhouse Crops; Summary; References; 4 -- UV LEDs in Postharvest Preservation and Produce Storage; Introduction; UV for Higher Nutritional Value and Improved Postharvest Quality
[NT 15003449]:	ChlorophyllsPhenolic Compounds and Antioxidant Activity; Enzymes; The Storage of Horticulture Production under Artificial Light Sources; The Conventional Lamps Versus LEDs; Color Attributes; Texture; Biochemical Attributes; Enzymes;Vitamins; Phenolic Compounds and Antioxidant Activity; Carotenoids; Fungal Control; Conclusions; References; 5 -- UV Light-Emitting Diodes (LEDs) and Food Safety; UV Light for Water Disinfection and Food Safety; Concept of PhotoinactivationMechanism of UV light; UVA; UVB; UVC; Blue Light; Action Spectra for Water- and Foodborne Pathogens; Waterborne Pathogens
[NT 15003449]:	Foodborne PathogensMultiple Wavelengths Application of UV and Visible LEDs; LEDs for Food Safety Applications; UV LEDs for Fresh Produce; Blue and Visible Light LEDs; Effect of UV LEDs on Food Quality and Nutritional Parameters; Conclusions; References; Further Reading; Future Outlook; Glossary of Common Terms of UV LEDs and Food Applications; Index; A; B; C; D; F; G; H; I; L; M; N; P; S; T; U; V; W; Z; Back Cover
Subject:	Radiation preservation of food. -
Online resource:	https://www.sciencedirect.com/science/book/9780128177945
ISBN:	9780128177952 (electronic bk.)

Ultraviolet LED technology for food applications = from farms to kitchens /
Ultraviolet LED technology for food applicationsfrom farms to kitchens /[electronic resource] :edited by Tatiana Koutchma. - London, United Kigdom ;Academic Press, an imprint of Elsevier,2019. - 1 online resource (148 p.)

Includes bibliographical references and index.

Front Cover; Ultraviolet LED Technology for Food Applications; Ultraviolet LED Technology for Food Applications: From Farms to Kitchens; Copyright; Contents; Contributors; Preface; Introduction; 1 -- Overview of Ultraviolet (UV) LEDs Technology for Applications in Food Production; UV Light as an Emerging Food Safety Technology; Continuous UV Light Basics and Germicidal Effects; Sources of Continuous UV Light; Low-Pressure Mercury Lamps; UV LEDs; Comparison of Technical Specifications and Performance of UV LEDs with Low-Pressure Lamps; Wavelength; Thermal Energy and Operating Temperature

Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications. Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the "point-of-use" integration. --

ISBN: 9780128177952 (electronic bk.)Subjects--Topical Terms:

894142
Radiation preservation of food.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP371.8 / .U48 2019

Dewey Class. No.: 664.0288

Ultraviolet LED technology for food applications = from farms to kitchens /
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245 0 0 $a Ultraviolet LED technology for food applications $h [electronic resource] : $b from farms to kitchens / $c edited by Tatiana Koutchma.
260 $a London, United Kigdom ; $a San Diego, CA, United States : $b Academic Press, an imprint of Elsevier, $c 2019.
300 $a 1 online resource (148 p.)
504 $a Includes bibliographical references and index.
505 0 $a Front Cover; Ultraviolet LED Technology for Food Applications; Ultraviolet LED Technology for Food Applications: From Farms to Kitchens; Copyright; Contents; Contributors; Preface; Introduction; 1 -- Overview of Ultraviolet (UV) LEDs Technology for Applications in Food Production; UV Light as an Emerging Food Safety Technology; Continuous UV Light Basics and Germicidal Effects; Sources of Continuous UV Light; Low-Pressure Mercury Lamps; UV LEDs; Comparison of Technical Specifications and Performance of UV LEDs with Low-Pressure Lamps; Wavelength; Thermal Energy and Operating Temperature
505 8 $a Power OutputLifetime; UV LEDs Market Development; Unique Advantages of UV LEDs for Foods From Farm to Kitchens; Improved Inactivation Efficacy at Optimal UVC Wavelength; Shelf Life Extension; Operating Advantages; Flexibility of Design or Point of Use Applications for Bench-Top Experiments, Processing, and Sanitizing Solutions; UpSizing From Bench-Scale to Industrial Disinfection Applications; Economical, Energy Saving, and Sustainability Aspects of LEDs for Foods; Conclusions; References; 2 -- Technology of LED Light Sources and Systems From Visible to UV Range; Technology of LEDs; LED Chip
505 8 $a Packaged LEDsLED Systems; LED Light Sources and Food Applications; Visible LEDs; Infrared (IR) LEDs; UV LEDs; References; 3 -- Applications and Advances in LEDs for Horticulture and Crop Production; Introduction; UV Light Perception; Photoresponse to UV Light; UVA and UVB Effects on Green Leafy Vegetables; UVA and UVB Effects on Herbs and Medicinal Plants; The Effects of UVA and UVB Irradiation on Fruiting Greenhouse Crops; Summary; References; 4 -- UV LEDs in Postharvest Preservation and Produce Storage; Introduction; UV for Higher Nutritional Value and Improved Postharvest Quality
505 8 $a ChlorophyllsPhenolic Compounds and Antioxidant Activity; Enzymes; The Storage of Horticulture Production under Artificial Light Sources; The Conventional Lamps Versus LEDs; Color Attributes; Texture; Biochemical Attributes; Enzymes;Vitamins; Phenolic Compounds and Antioxidant Activity; Carotenoids; Fungal Control; Conclusions; References; 5 -- UV Light-Emitting Diodes (LEDs) and Food Safety; UV Light for Water Disinfection and Food Safety; Concept of PhotoinactivationMechanism of UV light; UVA; UVB; UVC; Blue Light; Action Spectra for Water- and Foodborne Pathogens; Waterborne Pathogens
505 8 $a Foodborne PathogensMultiple Wavelengths Application of UV and Visible LEDs; LEDs for Food Safety Applications; UV LEDs for Fresh Produce; Blue and Visible Light LEDs; Effect of UV LEDs on Food Quality and Nutritional Parameters; Conclusions; References; Further Reading; Future Outlook; Glossary of Common Terms of UV LEDs and Food Applications; Index; A; B; C; D; F; G; H; I; L; M; N; P; S; T; U; V; W; Z; Back Cover
520 $a Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications. Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the "point-of-use" integration. -- $c Provided by publisher.
650 0 $a Radiation preservation of food. $3 894142
650 0 $a Ultraviolet radiation. $3 676177
650 0 $a Light emitting diodes. $3 578763
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Koutchma, Tatiana N., $e editor. $3 3509214
856 4 0 $u https://www.sciencedirect.com/science/book/9780128177945