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The technique of employing ultraviolet radiation to stabilise the dielectric layers required to insulate semiconductors is known as ultraviolet thermal processing, or UVTP. Without employing heat or harsh chemicals, ultraviolet light (UV-C) eliminates bacteria, lengthens the shelf life of food, and may even improve the nutritional value of items like milk, bread, and mushrooms.
Low dielectric constants (k-values) are required in semiconductor films for good heat conductivity and semiconductor scaling. Modern chips’ newer dielectric insulation coatings are susceptible to breakage, which reduces their insulating effectiveness.
Chip performance is enhanced by specialised treatments applied with UV light. The sources utilised for conventional quick thermal processing are tungsten halogen lamps.
The global Ultraviolet (UV) Thermal Processing market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2024 to 2030.
The use of chemical preservatives in liquid meals and beverages to increase shelf life and provide protection from diseases that can spread through food is drawing a growing amount of unfavourable public reaction. The food industry is interested in ultraviolet light (UV) irradiation as a physical technique since it is inexpensive and non-thermal and has a favourable customer reputation.
Recent developments in UV light irradiation science and engineering have shown that this method has a lot of potential as a substitute for conventional thermal pasteurisation for liquid foods and ingredients, fresh juices, soft drinks, and beverages.
The poor UV transmittance of liquid meals, however, limits its applicability for treating food. This review’s objective is to give a concise overview of UV light generation and propagation’s fundamental concepts, with a focus on how they apply to the processing of liquid foods.
The review includes details on important product and process variables that influence UV light inactivation and, as a result, the execution of a necessary scheduled process in liquid foods; measuring and modelling of UV inactivation; and the significant effects of UV light on the general quality and nutritional value of liquid foods.
The designs of UV reactors and commercial UV light sources that were utilised to treat liquid foods are examined. For the effective development of UV technology for the treatment of liquid foods, the research priorities and obstacles that must be overcome are described.
