Akademik Veri Yönetim Sistemi
Sustainability (Switzerland), cilt.16, sa.13, 2024 (SCI-Expanded)
The worldwide food industry faces the multiple challenges of providing food security while also reducing environmental and health consequences. This requires transitioning to chemical-free techniques of preserving food with a long shelf life that emphasize human health. Even though millions of people are experiencing hunger, the substantial amount of food that is being wasted is impeding the advancement towards UN Sustainable Development Goal 12, which aims to reduce food waste by 50% by the year 2030. On the other hand, conventional food preservation techniques still frequently depend on chemical additives, which might give rise to persistent health issues and potentially undermine nutritional quality. This emphasizes the necessity for inventive, non-chemical remedies that prioritize both prolonged storage duration and the safety of food. Consumer storage conditions, which are the ultimate phase of the food chain, still generate substantial waste because of the proliferation of mold and bacteria on fruits and vegetables, which presents health hazards. Enhancing storage conditions and extending shelf life is important. Low-frequency ultraviolet (UV-C) light technology provides a non-thermal and highly efficient method for fighting foodborne microorganisms such as mold. This method renders pathogens inactive while maintaining product quality, providing a cost-efficient and easily available alternative. This study proposes the development of a programmable “Smart-Lid” SLID storage system that utilizes upcycled home base glass jars with UV-C light-emitting lids to prevent mold growth on various open food items, including milk- and sugar-based food, sauces, and possibly dry meals. The research seeks to assess the efficacy and potential influence of the SLID solution with UV-C light’s potential with programmable applications in this preserving environment at the home level.