The food industry is keen to have new techniques that improve the safety and/or shelf life of food products without the use of preservatives. There is considerable interest in developing UVlight and ozone (O3) treatments to enhance shelf life. A microwave radiation device that is a novel source of germicidal UV and O3 suitable for the food industry has been developed, which offers speed, cost and energy benefits over existing sources. With this system comes the need to monitor a number of conditions, primarily UV intensity and ozone gas concentrations. The effectiveness of intense UV exposure for short periods of time was assessed on different microorganisms. Culture plates were exposed to a range of doses of UV-C light, and the reduction in numbers of surviving microorganisms was recorded. The results on the biocidal capacity of the microwave generated UV light are presented.

中文翻译：

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用于食品应用的微波等离子紫外灯的实验研究

食品行业渴望拥有新技术，在不使用防腐剂的情况下提高食品的安全性和/或保质期。开发紫外线和臭氧 (O3) 处理以延长保质期引起了极大的兴趣。微波辐射装置是一种适用于食品工业的新型杀菌紫外线和 O3 来源，与现有来源相比，它具有速度、成本和能源优势。该系统需要监测多种条件，主要是紫外线强度和臭氧气体浓度。短时间强烈紫外线照射对不同微生物的有效性进行了评估。培养板暴露在一系列剂量的 UV-C 光下，记录存活微生物数量的减少。