Abstract
This chapter focuses on the review of the principles of UV generation, available emitting sources of UV light, and their main components. Detailed description of continuous mercury-based UV lamps (low and medium pressure), low-pressure UV amalgam lamps, PL xenon lamps, excimer lamps, and light-emitting diodes is given along with their advantages, applications, and features of the interaction with foods. Efficiency of UV sources is compared based on their technical characteristics and output spectra. The examples of commercial UV systems for food faculties, manufacturers, and specific requirements for food applications are given.
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