<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262022000200033</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2021.10.115</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Based UV-A LEDs food disinfection mechatronic system]]></article-title>
<article-title xml:lang="es"><![CDATA[Sistema mecatrónico de desinfección de alimentos mediante luz LED UV-A]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Gallegos]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olvera-González]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escalante-García]]></surname>
<given-names><![CDATA[Nivia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alaniz-Lumbreras]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ivanov-Tsonchev]]></surname>
<given-names><![CDATA[Rumen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lara-Herrera]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Ingeniería Eléctrica ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Física ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Agronomía ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>14</volume>
<numero>2</numero>
<fpage>33</fpage>
<lpage>45</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262022000200033&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262022000200033&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262022000200033&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction: The recent development of UV LEDs has allowed us to investigate the germicidal effect with different wavelengths in the UV spectrum including type A. Objective: To develop and evaluate a UV-A LED irradiation system at an emission peak of 374 nm, controlled through an automatic routine, and integrated into a semi-industrial mechatronic system designed for fresh products disinfection Methodology: Fresh products (garlic, serrano pepper, and tomato) were used to evaluate the benefits and functionality of the System. The irradiation doses established for the experiment were 7.9, 23.7, 47.4 and 71.1 J·cm-2. The temperature of each product was monitored throughout the treatment. Results: The maximum germicidal effect in garlic, serrano pepper, and tomato was 1.25, 1.05 and 1.24 Log, respectively with a dose of 71.1 J·cm-2. The irradiation emission does not present secondary effects on the weight and color of each fresh product. Obtaining maximum values of 40, 41.9 and 38.3 °C in garlic, serrano pepper, and tomato, respectively in temperature. Study limitations: The high time required for disinfection due to the low efficiency of UV-A LEDs. Originality: The system was designed and developed for the agro-industrial sector considering that it can be inserted as a process within the production line. Ensuring the safety of food is possible to control the doses and irradiation time of each product. Conclusions: These results allow us to use UV-A as an alternative method for the disinfection of fresh produce.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción: El último avance sobre luz LED UV ha permitido investigar el efecto germicida con diferentes longitudes de onda del espectro UV, entre ellas el tipo A. Objetivo: Desarrollar y evaluar un sistema de irrandiancia LED UV-A con un pico de emisión de 374 nm, controlado mediante una rutina automática, e integrado en un sistema mecatrónico semi-industrial diseñado para la desinfección de productos frescos. Metodología: Se utilizaron productos frescos (ajo, chile serrano y jitomate) para evaluar los beneficios y funcionalidad del sistema. Las dosis de irradiación establecidas para el experimento fueron de 7.9, 23.7, 47.4 y 71.1 J·cm-2. La temperatura de cada producto se monitoreó durante todo el tratamiento. Resultados: El mayor efecto germicida en ajo, chile serrano y jitomate fue de 1.25, 1.05 y 1.24 Log, respectivamente, con una dosis de 71.1 J·cm-2. La irradiación no presenta efectos secundarios en el peso y el color de cada producto fresco. Se obtuvieron valores máximos de temperatura de 40, 41.9 y 38.3 °C en ajo, chile serrano y jitomate, respectivamente. Limitaciones del estudio: Se requiere un tiempo prolongado para la desinfección debido a la escasa eficacia de la luz LED UV-A. Originalidad: El sistema se diseñó y desarrolló para el sector agroindustrial considerando que se puede implementar en la línea de producción. Para garantizar la seguridad de los alimentos, es posible controlar las dosis y el tiempo de irradiación de cada producto. Conclusiones: Es posible utilizar la luz UV-A como método alternativo para la desinfección de productos frescos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[irradiation]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[fresh product]]></kwd>
<kwd lng="en"><![CDATA[integrated system]]></kwd>
<kwd lng="en"><![CDATA[aerobic mesophilic]]></kwd>
<kwd lng="es"><![CDATA[irradiación]]></kwd>
<kwd lng="es"><![CDATA[inocuidad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[producto fresco]]></kwd>
<kwd lng="es"><![CDATA[sistema integrado]]></kwd>
<kwd lng="es"><![CDATA[aerobico mesófilo]]></kwd>
</kwd-group>
</article-meta>
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