SOURCE: Nature Scientific Reports / January, 2023
“By varying the lamp irradiance output, the number and positions of the lamps, the far-UVC irradiation can achieve a 3-log reduction for a dining duration of 5 min. Besides, the far-UVC lamp has a low damage risk to diners when achieving an effective inactivation rate.“
Highlights
• The significance of ultraviolet radiation (UVC) for food processing is presented.
• UVC based microbial inactivation for food products are affected by various factors.
• UVC approach is an efficient and eco-friendly option for food processing/preservation.
• International/national guidelines on UVC usage by various agencies are discussed.
Read full Article: https://www.sciencedirect.com/science/article/abs/pii/S1385894720342005
Highlights
• The significance of ultraviolet radiation (UVC) for food processing is presented.
• UVC based microbial inactivation for food products are affected by various factors.
• UVC approach is an efficient and eco-friendly option for food processing/preservation.
• International/national guidelines on UVC usage by various agencies are discussed.
Read full Article: https://www.sciencedirect.com/science/article/abs/pii/S1385894720342005