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Pulsed light processing of foods for microbial safety.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13313/
http://dx.doi.org/10.1093/fqsafe/fyx017
 
Title Pulsed light processing of foods for
microbial safety.
 
Creator Bhavya, M. L.
Umesh Hebbar, H.
 
Subject 02 Safety
05 Processing and Engineering
 
Description The demand for processed foods and the awareness about food quality and safety are increasing
rapidly. The consumers’ demand for minimally processed foods and growing competition in the
market have made the processors to adopt newer non-thermal technologies that preserve nutrients
and sensory properties of the products. Conventionally, heat processing of foods is carried out to
convert raw material into value-added product, reduce or eliminate microbial load to improve safety,
and extend shelf life. Some of the limitations of thermal processing techniques can be overcome
by employing non-thermal processes. High hydrostatic pressure, pulsed electric field, ultrasound,
cold plasma, dense phase carbon dioxide, ozone, and pulsed light (PL) processing are gaining
popularity in food processing. PL technology is a non-thermal technology, where sterilization
and decontamination are achieved by impinging high-intensity light pulses of short durations on
surfaces of foods and high-transmission liquids. Although a few reports on the PL technology are
available, in-depth studies on this are needed to adopt at a commercial level. The present review
provides an overview of light-based processing of foods and covers important aspects such as
different PL systems used for processing of foods, mode of action of PL on microbes, the effect
of PL on liquid foods, surface decontamination of foods and parameters that affect PL efficacy,
combination processing with PL. With the growing demand in non-thermal processing for the
technological advancement in the area of generation of light, light-based processing will be a
promising technology for microbial load reduction.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13313/1/Food%20Quality%20and%20Safety%2C%202017%2C%201%283%29%2C%20187%E2%80%93201.pdf
Bhavya, M. L. and Umesh Hebbar, H. (2017) Pulsed light processing of foods for microbial safety. Food Quality and Safety, 1 (3). pp. 187-201.