Method and device for disinfection and/or purification of a product

Abstract

This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

Claims

1. A method of reducing the number of bacteria on or in an edible product, said method consisting of the steps of: a) providing a device having one or more LED elements, and a power for the one or more LED elements, wherein the one or more LED elements emit infrared light of a wavelength within a range of 800 nm to about 1000 nm, with more than one peak wavelengths, and wherein a radiant output is at least 10 mW; and b) illuminating the product with the emitted wavelengths for at least 6-8 hours.

2. The method of claim 1, wherein the infrared light has at least one of the more than one peaks in a range of 900 to 960 nm.

3. The method of claim 1, wherein the infrared light has at least one of the more than one peaks in a range of 900 to 960 nm and at least one of the more than one peaks at 800 to 890 nm.

4. The method of claim 1, wherein said product is a plant product and is selected from the group consisting of vegetable plants, herbs, leafy vegetables, cultivated plants and fruity plants.

5. The method of claim 4, wherein the plant product is illuminated with the emitted wavelengths before harvest.

6. The method of claim 1, wherein the infrared illumination is provided in pulsed manner with a frequency of about 2 Hz to about 110.sup.6 Hz.

7. The method of claim 6, wherein the frequency is in the range of 5 kHz to about 100 kHz.

8. The method of claim 6 wherein duration of a single pulse lasts 10 nanoseconds to 10 microseconds.

9. The method of claim 6, wherein the one or more infrared LED emits light with a power in the range of 1 W to 100 W per a single pulse.

10. The method of claim 1, wherein the infrared illumination is provided in continuous manner.

11. The method of claim 1, wherein the infrared illumination is provided at room temperature or at refrigeration temperature.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) FIG. 1 is an example of a new device applying a new method of IR purification using LED as a light source;

(2) FIG. 2a exemplifies both part of said new device according to FIG. 1, and the new method of applying IR light for the purpose of purification;

(3) FIG. 2b illustrates an elongated LED light source;

(4) FIG. 3A, B, C shows Gerberas and roses treated according to the method of the invention. Flowers treated according to the method of the invention are on the right and controls are on the left.

EXAMPLES

Example 1

(5) System According to the Invention

(6) FIG. 1 illustrates a disinfection system (1) in accordance with the present invention. A string of IR and optionally also warm and cold white light LEDs comprised in a casing form a lamp (2). Their radiation (4) illuminates and disinfects the contents of a transparent tube (3). The tube may be a PVC tube, but it may be made of other material as well. A tube is suitable for disinfecting and purifying liquids, e.g. water. Instead of a tube an elongated tunnel may be used for example in case of disinfecting and purifying food products. The string of LED's stretches in the longitudinal direction of the tube over the projected axis of the tube. Two lamps (2) are here included at opposite sides of a tube (3) in the system.

Example 2

(7) Device According to the Invention

(8) FIG. 2 (a) illustrates a lamp with considerable expansion of the LED's widthwise of the lamp.

(9) This lamp could also be used in the application of FIG. 1, however is typically intended for applications like preserving fresh produce, flowers and the like. It is as well suited for use in sewage stations where the lamp, rather than being immersed in a stream of water, may be hung over such stream, optionally protected by an in between included screen, e.g. of glass or PVC.

(10) The lamp includes IR LEDs separated by white light LEDs. In this example, the IR LEDs are directly flanked by so called cold white light LEDs. The lamp according to the invention may easily be incorporated in existing situations, e.g. for preserving food, in that the height thereof is very limited, in the order of typical measurements of LED, whereas length and width may be dimensioned in accordance with the disinfecting power required for the application. The LEDs panel receive power from an electronic panel which allows to vary the power output of the LED light.

(11) FIG. 2 (b.) The lighting unit consists of an aluminum bar on which is aligned a series of IR LED emitters of at least one peak wavelengths. Its main purpose is to eliminate mold, fungus and bacteria. The light bar allows it to also be installed in areas where space is limited. It may be attached to mounting brackets, which can be adjusted to orient the bar at the required angle and height for the maximum effect during the treatment process.

Example 3

(12) Flower Treatment

(13) Gerberas and roses were treated according to the method of the invention. They were illuminated 8 hours per day. The illumination was a combination of LEDs emitting IR light (940 nm), cold white light (max 460 nm) and warm white light (max 600 nm). Pulsed light with a pulsation frequency of 600 kHz was used. As a control, gerberas and roses were illuminated with fluorescent light for 8 hours per day. The test continued 24 days. The results are shown in FIG. 3 A-C. Controls are always on the left.

Example 4

(14) Fresh Food Product Treatment

(15) In this example a lighting device providing IR illumination with a peak in the 920 to 960 nm range was installed in a grocery store fresh fish section. The fish was presented on top of ice crush. Control fish was presented in same conditions without the IR illumination. After about 6-8 hours, the ice under the control fish had gained reddish color while the ice under the fish with IR light did not have the color. The fish under the light smelled fresh still after 24 hours while the fish without the light had a fishy smell at the same time point.

Example 5

(16) Treatment of Herbs and Leafy Vegetables

(17) In this example a lighting device providing IR illumination with two peak wavelength areas; one in a range of 850 to 890 nm and another in a range of 900 to 960 nm was used to treat freshly harvested herbs. The plant products were illuminated for 18 hours per a day. The material did not show any mold growth after 14 days while the non-treated material was clearly molded after 5 days.