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- W4285296379 abstract "The objective of the research is to develop a device that helps sanitize the consumable goods, materials and make free from bacteria and virus. The materials bought from outside are exposed to UV-C rays (254 nm) for a duration of 5–15 min so that fearlessly use them without altering the quality of the goods. The device consists of UVC light installed inside a chamber with calibrated dosage UVC light. The type of UV used for the purpose is Type-3 UVC, which is effective with microorganisms, including new viruses. The items to be disinfected are carried on to the chamber using a specialized tray to provide the complete penetration of UVC light inside the tray or directly placing the items; the process begins with scanning and sanitization of the items, covering the whole surface area in 360°. In this study, the short UV-C therapy for whole tomato and banana and fresh sliced apple, guava, grapes were chosen, and its efficiency was assessed with various time duration with multiple methods to check its nutrients level degradation. The sliced fruits treated with UV-C (254 nm) reported lower oxidation relative to the control fruit quality by increasing the shelf life. The result shows the comparative changes when treated with 5–15 min of 254 nm UV-C dose were more important in retaining quality. The subsequent experiments with standardized High Performance Liquid Chromatography (HPLC), Bradford assay, and Dinitrosalicylic acid assay methods were used to test changes in nutrients level and compared with the fruits treated under 5, 10, and 15 min. The test results showed that it would inactivate the microorganisms on the object’s surface and proved that it would not deteriorate the nutrients level." @default.
- W4285296379 created "2022-07-14" @default.
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- W4285296379 date "2022-01-01" @default.
- W4285296379 modified "2023-09-27" @default.
- W4285296379 title "The Impact of UV-C Treatment on Fruits and Vegetables for Quality and Shelf Life Improvement Using Internet of Things" @default.
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- W4285296379 doi "https://doi.org/10.1007/978-981-16-9447-9_18" @default.
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