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Pulsed light processing of foods for microbial safety ...

13/10/2017  The term pulsed light is known since 1980 and was first adopted by the US Food and Drug Administration (FDA) for food processing in 1996 ( FDA, 1996 ). To increase the safety of fruit and vegetable juices, US FDA regulation has implemented 5-log pathogen reduction process (

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(PDF) Pulsed light processing of foods for microbial safety

12/08/2017  Key words: Pulsed light; Food safety; Non-thermal processing; Minimally processed; Microbial load. Introduction . As the human evolution progressed, the way food being consumed .

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Pulsed-Light Processing of Foods for Microbial Safety

Pulsed light processing of foods for microbial safety M. L. Bhavya and H. Umesh Hebbar Department of Technology Scale-up, CSIR—Central Food

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Pulsed light processing of foods for microbial safety ...

Food product Microorganism ... Duration of the pulse is 250 µs, 30% UV light, 30% infrared radiation and 40% visible light: fluencies of 0.7–11.9 J/cm 2 0.6–1.2 log CFU/ cm 2 Hierro et al. (2012) S. Typhimurium 0.3–1.0 log CFU/ cm 2 L. monocytogenes 0.3–0.9 log CFU/ cm 2 Tuna carpaccio V. parahaemolyticus 0.2–1.0 log CFU/ cm 2 L. monocytogenes 0.2–0.7 log CFU/ cm 2 Fish products P ...

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Pulsed light processing of foods for microbial safety ...

Food product Microorganism ... Duration of the pulse is 250 µs, 30% UV light, 30% infrared radiation and 40% visible light: fluencies of 0.7–11.9 J/cm 2 0.6–1.2 log CFU/ cm 2 Hierro et al. (2012) S. Typhimurium 0.3–1.0 log CFU/ cm 2 L. monocytogenes 0.3–0.9 log CFU/ cm 2 Tuna carpaccio V. parahaemolyticus 0.2–1.0 log CFU/ cm 2 L. monocytogenes 0.2–0.7 log CFU/ cm 2 Fish products P ...

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Pulsed light processing of foods for microbial safety

Pulsed light processing of foods for microbial safety: M. L. Bhavya and H. Umesh Hebbar : Department of Technology Scale-up, CSIR—Central Food Technological Research Institute, Mysore, India. Abstract; Chinese Summary; Related Articles; Metrics; Download: Export: BibTeX EndNote (RIS) Abstract The demand for processed foods and the awareness about food quality and safety are

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Pulsed light processing of foods for microbial safety

Pulsed light processing of foods for microbial safety M L Bhavya, H Umesh Hebbar 2017 ... 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 ...

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Pulsed light processing of foods for microbial safety ...

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 ...

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Application of Pulsed Light Technology in Microbial Safety ...

The processing of foods to mend the storage stability and to conserve the food quality can be traced since human civilization. The preservation technologies have evolved from the application of salt, sugar, preservatives, and thermal inactivation to novel processing techniques such as membrane processing, high hydrostatic pressure (HHP), thermo-sonication, cold plasma, pulsed electric field ...

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Shedding Light on Food Safety: Applications of Pulsed ...

04/06/2014  Food Safety Effects of Pulsed Light When a food material is exposed to pulsed light, the energy can be absorbed, reflected or transmitted (Figure 2). The intensity of pulsed light exponentially decays within the food matrix. When light, with an initial intensity of Io, penetrates the food, its intensity decays along a distance x beneath the food surface. The actual intensity (I) available at ...

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Pulsed light technology to enhance food safety and quality ...

01/10/2018  Pulsed light processing of foods for microbial safety. Food Safety Food Qual, 1 (2017), pp. 187-201. View Record in Scopus Google Scholar. Several non-thermal technologies are considered to be promising alternative to conventional processing techniques in improving nutritional and organoleptic properties and also extending shelf-life of food. This review provides an overview of

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EFFECTS OF PULSED LIGHT ON MICROBIAL

EFFECTS OF PULSED LIGHT ON MICROBIAL DECONTAMINATION OF DRY FOOD POWDER AND FOOD PROCESSING AIDS By Ying Guo December 2013 Chair: Wade Yang Major: Food Science and Human Nutrition Food powders provide convenience and nutritional value for consumers while also providing manufacturers a manageable food form with a long shelf life and easy transportation. Food powders, however, carry food safety ...

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Pulsed Light technology in the food safety and enhancement ...

14/12/2020  Pulsed Light systems can be designed to fit within any food processing facility and installed at point along the food production process. Multiple lamps can be installed to eliminate shadowing and with a variety of lamp shapes and sizes available, XENON Corporation is able to develop a customised Pulsed Light solution for nearly any food safety application.

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Pulsed light applications in food processing

23/04/2015  Pulsed light, which is sometimes known as pulsed ultraviolet light (PUV) or pulsed white light (PWL), is a versatile emerging technology that has been proposed as a feasible technique for different operations of interest in the food industry, from liquid food pasteurisation to food enhancement (Figure 1, page 56). This food technology involves the application of high intensity and short ...

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[PDF] Pulsed Light Processing Of Foods For Microbial ...

Download and reference “Pulsed Light Processing Of Foods For Microbial Safety” by on Citationsy

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Pulsed light and pulsed electric field for foods and eggs

This pulsed light (PureBright) process uses short duration flashes of broad spectrum "white" light to kill all exposed microorganisms, including vegetative bacteria, microbial and fungal spores, viruses, and protozoan oocysts. Each pulse, or flash, of light lasts only a few hundred millionths of a second (i.e., a few hundred microseconds). The intensity of each flash of light is about 20,000 ...

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(PDF) PULSED LIGHT TECHNOLOGY IN FOOD PROCESSING.1

PULSED LIGHT TECHNOLOGY IN FOOD PROCESSING.1.pdf. Yuvraj Siddharth. Related Papers . Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. By Stella Alzamora. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature

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Pulsed light technology to enhance food safety and quality ...

Pulsed light (PL) technology is one of the emerging technologies which can be used to inactivate several pathogenic and spoilage microorganisms both in vitro and in different foods while resulting in minimal influence on the quality attributes. The short duration — high power light pulses have been demonstrated to be powerful enough for inactivating microorganisms by a combination of ...

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EFFECTS OF PULSED LIGHT ON MICROBIAL

EFFECTS OF PULSED LIGHT ON MICROBIAL DECONTAMINATION OF DRY FOOD POWDER AND FOOD PROCESSING AIDS By Ying Guo December 2013 Chair: Wade Yang Major: Food Science and Human Nutrition Food powders provide convenience and nutritional value for consumers while also providing manufacturers a manageable food form with a long shelf life and easy transportation. Food powders, however, carry food safety ...

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Pulsed Light technology in the food safety and enhancement ...

14/12/2020  Pulsed Light systems can be designed to fit within any food processing facility and installed at point along the food production process. Multiple lamps can be installed to eliminate shadowing and with a variety of lamp shapes and sizes available, XENON Corporation is able to develop a customised Pulsed Light solution for nearly any food safety application.

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Pulsed Electric Fields for Food Processing Technology

enables inactivation of vegetative cells of bacteria and yeasts in various foods. As bacterial spores are resistant to pulsed electric fields, applications of this technology mainly focus on food-borne pathogens and spoilage microorganisms, especially for acidic food products. In addition to the volumetric effect of PEF technology in controlling the microbiological safety of foods in a fast ...

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Publications Intense Pulsed Light for Food Safety

October 25, 2018. Saint Paul, MN. Justin R. Wiertzema*, Dongjie Chen, Anna Beckstrom, Peng Peng, Paul Chen, Roger Ruan, Joellen Feirtag, and David J. Baumler, Utilization of intense pulsed light for microbial decontamination of low-moisture foods at the Conference of Food Engineering in Minneapolis, MN on Sept 10-11th, 2018.

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Recent advances in the application of pulsed light ...

01/06/2019  More recently, Rajkovic et al. (2017) assessed the efficacy of pulsed UV light treatments at 3 J/cm 2 (1 pulse) or 15 J/cm 2 (5 pulses) after 1 or 30 min and every pulse was manually started at a rate of a pulse/2 s to reduce L. monocytogenes, E. coli 0157:H7, S. typhimurium and S. aureus on the surface of dry fermented salami inoculated with 6.3 log CFU/g. The authors found a significant ...

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High Intensity Pulsed LED Processing - Food Safety and ...

High intensity pulsed light emitting diode (LED) technology is an emerging, flexible, cost effective green technology. We are evaluating the potential of LED technology (emitting light in the UV and visible ranges with specific wavelengths i.e., 275 nm, 365 nm, 395 nm, and 455 nm) to improve food and water safety and quality.

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