荧光粉
持续发光
食物腐败
发光
紫外线
化学
灭菌(经济)
食品科学
光化学
材料科学
细菌
光电子学
生物
外汇
遗传学
外汇市场
经济
货币经济学
热释光
作者
Xiaohui Lin,Chonghui Li,Shicai Xu,Jihua Wang,Huanxin Yang,Yikai Qu,Qingshuai Chen,Zhenghua Li,Mengyu Su,Guofeng Liu,Hanping Liu,Jilei Yang,Yang Lv,Yang Li,Haoyi Wu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2024-03-27
卷期号:448: 139142-139142
标识
DOI:10.1016/j.foodchem.2024.139142
摘要
Herein, ultraviolet B (UVB) persistent luminescence phosphors containing SrAl12O19: Ce3+, Sc3+ nanoparticles were reported. Thermoluminescence (TL) spectrum analysis reveals that the shallow trap induced by Sc3+ co-doping plays an important role in photoluminescence persistent luminescence (PersL) development, while the deep trap dominates the generation of optical stimulated luminescence (OSL). Owing the appearance of deep trap, the OSL is observed under light (700 nm - 900 nm) excitation. UVB luminescence exerts good bactericidal effects on pathogenic bacteria involved in the process of food spoilage. Thus, the smart window with SrAl12O19: Ce3+, Sc3+/PDMS produces UVB PersL to efficiently inactivate Escherichia coli and Staphylococcus aureus. In addition, the presence of the smart window delays the critical point of pork decay, and greatly reduces the time of pork spoilage. It maximizes the convenience of eradicating bacteria and preserving food, thus offering a fresh perspective on the use of UV light for food sterilization and preservation.
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