Applications of Light-Emitting Diodes in Liquid Foods

Abstract

Recently, there has been increased interest in investigating alternative nonthermal processes to maintain the quality of liquid food products while preserving their nutritional value. Ultraviolet (UV) irradiation technology is one such method and has been widely explored for liquid food products. Low or medium-pressure mercury vapor lamps are used in this technology. Since these lamps contain mercury known to have toxic effects on the human body and the environment [18], the use of light-emitting diodes (LEDs) has become prominent as an ultraviolet light source. LEDs are created using non-toxic semiconductor material, which allows emitting in different wavelengths. Recently, Light Emitting Diode (LED) technology has been emerging as a non-thermal and non-chemical treatment for surface disinfection and preservation of solid and liquid food materials. This chapter emphasizes the application and effectiveness of LEDs of different wavelengths in liquid food processing and storage. © 2025 by Apple Academic Press, Inc.