Publication: Application of LED lighting in cereal production: use and benefits
Authors
Martínez-Bebiá, Manuel ; Peñalver, Rocío ; Nieto, Gema ; Martínez Zamora, Lorena
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Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
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Publisher
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DOI
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info:eu-repo/semantics/bookPart
Description
Abstract
This chapter reviews several studies related to the use of light emmiting diodes (LEDs) in
various aspects of crop production and food processing. In this sense, in food industry and
focusing on cereal industry, the use of different LED lighting has been compared according
to their wavelength and material from which are made of LED lights, sodium lights, xenon
lights, and solar light in crops of spring wheat, spring barley, and oats. Obtained results
shows as LED lighting with a blue/red composition is effective in promoting short stems,
which is desirable for certain crops. Furthermore, the impact of different LED light regimes
on the enrichment of bioactive substances has been also investigated. Thus, authors
discovered that varying light compositions influenced the levels of phenolic compounds,
with different responses observed for different varieties of buckwheat. In addition, the use
of UV LED light pulses for disinfecting wheat flour contaminated with Salmonella spp.
has shown to be effective to reduce the bacterial counts of such strain without affecting the
quality of the flour. Lastly, LED lighting is also applied to cereal crops for hyperspectral
imaging to determine moisture content in cereal bar manufacturing, which also needs
further research to be optimized. Overall, these studies have demonstrated the potential
benefits and limitations of using LED lights in various agricultural and food processing
applications, which are going to be assessed in the present book chapter
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1-ene-2999
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