Academic Press Ultraviolet LED Technology for Food Applications: From Farms to Kitchens

Product Description Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Review Summarizes the advancements made in LED technologies for food applications, including horticulture, produce production, and post-harvest and post-processing storage From the Back Cover Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in the last decades, such as Ultraviolet light (UV) irradiation. Recently, Light Emitting Diodes (LEDs), semiconductor diodes capable of producing light through electroluminescence, started emerging as alternative to UV lamps. Visible (blue, green and white) and infrared LEDs became commonplace in many electronics, curing and lighting applications because of extremely high efficiency (up to 80%) and long lifetime around 100,000 hours. The germicidal UVC LEDs operate at wavelengths between 240 nm and 365 nm. 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. UVC LEDs are the next wave in the LED revolution that can bring the numerous advantages of UVC disinfection. UVC LEDs based light fixtures will become the driving force behind wider adoption. Potentially UV LEDs can be used for the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces. . In addition, LEDs are rapidly becoming more efficient and cheaper, hence it is expected that LED technology will become more attractive to the food industry in the near future. This manuscript focuses on LEDs technology and LEDs unique properties and advantages; summarizes the developments and advancement in 4 areas of applications starting from produce production and horticulture, post-harvest and post processing storage, safety and point of use applications. About the Author Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.