IUVA Education Resource Center

In book: Innovative Food Processing Technologies

Among a few causes of slow commercialization of UV light technology for beverages are the lack of understanding of UV light transmission through opaque media or liquids with low UV light transmittance (UVT) and differences in the approaches of evaluation of UV energy, fluence and dose in this instance, in comparison with well-established approaches in the water treatment industry. Consequently, there are no established practices on validation of fluence or UV dose delivered in continuous systems for treatment of low UVT liquids. This article will discuss the essential differences in water and beverage product characteristics, determination of UV energy, fluence and dose along with critical product and process requirements in order to be considered and applied for successful UVC process development and validation. The essential steps in product and UVC process development will be summarized and need to be addressed to accelerate UV technology commercialization.

In book: Innovative Food Science & Emerging Technologies

This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253.7 nm for the foodborne pathogens, E. coli, Listeria and Salmonella. Action spectra were determined for three pathogenic and three non-pathogenic strains and compared with UV absorbance of their bacterial DNA. The lethality of UV wavelengths correlated with bacterial DNA absorbance. At an equivalent UV dose (7 mJ·cm⁻²), UV-LEDs emitting at 259 and 268 nm achieved the highest log count reductions out of the tested wavelengths. Refrigeration (4 °C) increased irradiance of the 268 nm UV-LEDs while not affecting reduction of Listeria compared to 25°C. Combining 259 and 289 nm UV-LED wavelengths at an equivalent UV dose had a synergistic effect on reduction of E. coli and Listeria, yielding a 1.2 and 0.6 log higher reduction, respectively, than the expected additive effect.

September 2019
Publisher: Elsevier
ISBN: 9780128177945

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.

• Brings unique advantages of LEDs for foods from farm to kitchens
• Explores applications and advances in LEDs for horticulture, crops production, postharvest reservation and produce storage
• Investigates UV LEDs in food safety

June 2019
DOI: 10.1201/9780429244414
Publisher: Taylor&Francis Group, CRC Press
ISBN: 9781000649987

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters–on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.

In book: Validation of Food Preservation Processes Based on Novel Technologies

Germicidal monochromatic ultraviolet (UV) light at 253.7 nm and other light-based technologies at multiple wavelengths are used as dry, nonthermal, nonionizing, and nonchemical food safety and preservation techniques, which can be applied for the treatment of the surfaces, liquid foods, beverages, and ingredients. Recent engineering advances and new scientific data showed that continuous and pulsed light treatments, such as UV, pulsed UV, and pulsed light, offer promise in improved microbiological and chemical safety of foods while extending their shelf-life, and enhancing functionality of fresh produce. Also, light treatments demonstrated a potential for obtaining premium quality products that can lead to the faster commercialization. The efficacy of UV light sources against pathogenic and spoilage organisms varies in different matrices such as air, water, surfaces, or fluid foods, depending on the wavelengths. The goal of this chapter is to discuss validation principles of light-based processes for the treatment of surfaces and liquid products and provide guidelines for technology implementation.