At present, the supermarket of fresh foods especially cooked food, cold food, generally USES fluorescent lighting. The traditional lighting system of high quantity of heat can cause damage of meat and meat products, and will water vapor condensation is formed within the plastic packaging. In addition, the use of fluorescent lighting often let the elderly customers feel dazzling, so that they cannot see food. LED belongs to cold light source, the heat emitted by their traditional lamps and lanterns is less, and itself has the characteristics of energy saving, reducing the consumption of shopping mall or grocery store electrical energy, from the point of these advantages, has been better than market generally use fluorescent lighting lamps and lanterns. However, the advantages of the LED and not just this, they also have bacteriostasis effect. Scientists say, just cut the acidity food such as fruit and ready-to-eat meat in low temperature environment, and the blue LED does not need to be further chemical treatment can keep fresh, greatly reduce the melting of the aging of meat and cheese, in order to reduce the loss of products, in the field of food lighting obtained the development which progresses by leaps and bounds. For example, have been reported in the journal of animal science, fresh light for meat myoglobin ( Prompted meat protein) pigment precipitates And the impact of lipid oxidation, and find out a method that can be prolonged meat the best degrees of colour and lustre of draw fresh light can make the effect of food preservation, this greatly reduces the mall or grocery store operating costs. Particularly the U. S. consumer market, consumer is in when choosing cattle mince, tend to value the colour and lustre of meat, once mince beef turn dark color, consumers don't usually choose and buy, this kind of meat later not to sell at a discount, is to become an American supermarkets for meat in the loss of billions of dollars every year. YanZhiXiang
guangdong photoelectric technology association