{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/124676"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/124676","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Development and evaluation of ultraviolet systems to enhance food safety and food security","abstract":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","abstract_html":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","abstract_has_math":false,"creators":["Jin, Zhenhui"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Wang, Yi-Cheng","Miller, Michael","Banerjee, Pratik","Stasiewicz, Matthew"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-04-22","date_published":"2024-04-22","updated_at":"2026-07-22T22:25:02Z","subjects":["Ultraviolet C","Triboelectric Devices","Human-safe Far Ultraviolet C","Post-harvest Loss","Produce Safety"],"languages":["en","eng"],"rights":["Copyright 2024 Zhenhui Jin"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/124676","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Wang, Yi-Cheng","Miller, Michael","Banerjee, Pratik","Stasiewicz, Matthew"]},{"key":"dc:creator","label":"Author","values":["Jin, Zhenhui"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2024-04-22","2024-05"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Ultraviolet C","Triboelectric Devices","Human-safe Far Ultraviolet C","Post-harvest Loss","Produce Safety"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2024 Zhenhui Jin"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/124676"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","The student, Zhenhui Jin, accepted the attached license on 2024-04-19 at 15:49.","The student, Zhenhui Jin, submitted this Dissertation for approval on 2024-04-19 at 16:00.","This Dissertation was approved for publication on 2024-04-22 at 16:25.","DSpace SAF Submission Ingestion Package generated from Vireo submission #20512 on 2024-09-16 at 00:49:36","Food-safety and food-security issues caused by microorganisms are of constant concern worldwide. Ultraviolet (UV) radiation, a non-thermal physical approach that can effectively inactivate microorganisms, has been extensively studied as a means of disinfecting food and food-related materials such as packaging. The UV wavelength conventionally used for food disinfection is 254 nanometers (nm), which lies within the part of the spectrum known as ultraviolet C or UVC (i.e., 200-280 nm. However, 254 nm UVC’s applications in low-resource settings such as war zones and impoverished areas are limited by its high consumption of commercial electricity. Its other key limitation is that direct exposure can cause severe damage to mammals’ skin and eyes. As steps toward mitigating both these issues, we first developed a UVC treatment system – Tribo-sanitizer – that does not require a commercial power supply. To power the system’s low-pressure amalgam UVC lamp, we developed a free-standing rotational triboelectric nanogenerator (FSR-TENG) that can convert low-frequency mechanical energy into high-voltage electricity. Following further design innovations – e.g., the introduction of an air gap into the design of its circuit – Tribo-sanitizer was able to inactivate two notorious foodborne pathogens, Escherichia coli O157:H7 and Listeria monocytogenes, in multiple matrixes, including liquid, food-contact surfaces, and fresh produce’s surfaces. Second, we built on the above work by designing another novel treatment system incorporating krypton chlorine (KrCl) microplasma-based lamps. Such lamps emit 222 nm or far UVC light, which has been found to be human-safe but still germicidal. Specifically, a treatment frame and a 3D treatment chamber were developed to test 222 nm far-UVC radiation’s efficacy at inactivating dangerous fungi in suspension, on solid surfaces and on real cereal grains. The results show that 222 nm far-UVC’s antifungal abilities were comparable to those of its non-human-safe 254 nm counterpart. Moreover, 222 nm far-UVC did not cause quality loss to the cereal samples, and was capable of degrading two mycotoxins, namely aflatoxin B1 and deoxynivalenol, in aqueous solutions. In sum, our work effectively addressed the disadvantages of conventional UVC systems, and thus has the potential to make a major contribution to food safety and food security."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Development and evaluation of ultraviolet systems to enhance food safety and food security"]}]}],"canonical_facts":{"dc:contributor":["Wang, Yi-Cheng","Miller, Michael","Banerjee, Pratik","Stasiewicz, Matthew"],"dc:creator":["Jin, Zhenhui"],"dc:date":["2024-04-22","2024-05"],"dc:description":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","The student, Zhenhui Jin, accepted the attached license on 2024-04-19 at 15:49.","The student, Zhenhui Jin, submitted this Dissertation for approval on 2024-04-19 at 16:00.","This Dissertation was approved for publication on 2024-04-22 at 16:25.","DSpace SAF Submission Ingestion Package generated from Vireo submission #20512 on 2024-09-16 at 00:49:36","Food-safety and food-security issues caused by microorganisms are of constant concern worldwide. Ultraviolet (UV) radiation, a non-thermal physical approach that can effectively inactivate microorganisms, has been extensively studied as a means of disinfecting food and food-related materials such as packaging. The UV wavelength conventionally used for food disinfection is 254 nanometers (nm), which lies within the part of the spectrum known as ultraviolet C or UVC (i.e., 200-280 nm. However, 254 nm UVC’s applications in low-resource settings such as war zones and impoverished areas are limited by its high consumption of commercial electricity. Its other key limitation is that direct exposure can cause severe damage to mammals’ skin and eyes. As steps toward mitigating both these issues, we first developed a UVC treatment system – Tribo-sanitizer – that does not require a commercial power supply. To power the system’s low-pressure amalgam UVC lamp, we developed a free-standing rotational triboelectric nanogenerator (FSR-TENG) that can convert low-frequency mechanical energy into high-voltage electricity. Following further design innovations – e.g., the introduction of an air gap into the design of its circuit – Tribo-sanitizer was able to inactivate two notorious foodborne pathogens, Escherichia coli O157:H7 and Listeria monocytogenes, in multiple matrixes, including liquid, food-contact surfaces, and fresh produce’s surfaces. Second, we built on the above work by designing another novel treatment system incorporating krypton chlorine (KrCl) microplasma-based lamps. Such lamps emit 222 nm or far UVC light, which has been found to be human-safe but still germicidal. Specifically, a treatment frame and a 3D treatment chamber were developed to test 222 nm far-UVC radiation’s efficacy at inactivating dangerous fungi in suspension, on solid surfaces and on real cereal grains. The results show that 222 nm far-UVC’s antifungal abilities were comparable to those of its non-human-safe 254 nm counterpart. Moreover, 222 nm far-UVC did not cause quality loss to the cereal samples, and was capable of degrading two mycotoxins, namely aflatoxin B1 and deoxynivalenol, in aqueous solutions. In sum, our work effectively addressed the disadvantages of conventional UVC systems, and thus has the potential to make a major contribution to food safety and food security."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/124676"],"dc:language":["en","eng"],"dc:rights":["Copyright 2024 Zhenhui Jin"],"dc:subject":["Ultraviolet C","Triboelectric Devices","Human-safe Far Ultraviolet C","Post-harvest Loss","Produce Safety"],"dc:title":["Development and evaluation of ultraviolet systems to enhance food safety and food security"],"dc:type":["text"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:02Z"}