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Ultraviolet–visible (UV–visible or UV–Vis) spectroscopy is an analytical technique that investigates the interaction between matter and UV–Vis light within the electromagnetic spectrum. This method is widely used for its versatility, simplicity, and relatively quick data acquisition, making it valuable for both qualitative and quantitative analysis. When UV–Vis radiation passes through a material,  molecules absorb light depending on the energy required for...
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The absorbance of UV and visible (UV–visible) radiations is measured using a UV–visible spectrophotometer. Deuterium lamps, which emit UV radiation, and tungsten lamps, which produce radiation in the visible region, are used as light sources in UV–visible spectrophotometers. A monochromator or prism is used for diffraction grating, i.e., to split the incoming radiation into different wavelengths. A system of slits is used to focus the desired wavelength on the sample cell.
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Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
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The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...
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Surface processing: existing and potential applications of ultraviolet light.

Lara Manzocco1, Maria Cristina Nicoli

  • 1a Dipartimento di Scienze degli Alimenti , Università di Udine , via Sondrio 2/A, 33100 Udine , Italy.

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Ultraviolet (UV) processing of solid foods offers benefits beyond surface disinfection, influencing plant tissues and degrading toxins. Further research is needed to optimize UV conditions for widespread food processing applications.

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Area of Science:

  • Food Science and Technology
  • Biophysics
  • Plant Physiology

Background:

  • Solid foods are suitable matrices for ultraviolet (UV) processing.
  • UV processing extends beyond nonthermal surface disinfection.
  • UV radiation can induce hormetic responses in plant tissues and degrade surface toxins.

Purpose of the Study:

  • To explore the potential of UV radiation in solid food matrices.
  • To investigate photoinduced reactions for modifying food biopolymers.
  • To highlight the need for robust processing data and strategies for effective UV application.

Main Methods:

  • Review of existing literature on UV processing of solid foods.
  • Analysis of photoinduced reactions in food biopolymers.
  • Discussion of challenges and future directions in UV food technology.

Main Results:

  • UV processing can elicit hormetic effects in plant tissues.
  • UV radiation effectively degrades toxic compounds on food surfaces.
  • Photoinduced reactions offer novel ways to alter food biopolymer structure and function.

Conclusions:

  • UV processing presents significant opportunities for solid food applications.
  • Understanding UV-induced reactions is crucial for optimizing food quality and safety.
  • Development of comprehensive processing guidelines is essential for broader adoption of UV technology.