Based UV-A LEDs food disinfection mechatronic system

Introduction: The recent development of UV LEDs has allowed us to investigate the germicidal effect with different wavelengths in the UV spectrum including type A.Objective: To develop and evaluate a UV-A LED irradiation system at an emission peak of 374 nm, controlled through an automatic routine, and integrated into a semi-industrial mechatronic system designed for fresh products disinfectionMethodology: Fresh products (garlic, serrano pepper, and tomato) were used to evaluate the benefits and functionality of the System. The irradiation doses established for the experiment were 7.9, 23.7, 47.4 and 71.1 J·cm-2. The temperature of each product was monitored throughout the treatment. Results: The maximum germicidal effect in garlic, serrano pepper, and tomato was 1.25, 1.05 and 1.24 Log, respectively with a dose of 71.1 J·cm-2. The irradiation emission does not present secondary effects on the weight and color of each fresh product. Obtaining maximum values of 40, 41.9 and 38.3 °C in garlic, serrano pepper, and tomato, respectively in temperature. Study limitations: The high time required for disinfection due to the low efficiency of UV-A LEDs.Originality: The system was designed and developed for the agro-industrial sector considering that it can be inserted as a process within the production line. Ensuring the safety of food is possible to control the doses and irradiation time of each product.Conclusions: These results allow us to use UV-A as an alternative method for the disinfection of fresh produce.