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Non-electro-Technologies: Pulsed Light

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Nonthermal Processing in Agri-Food-Bio Sciences

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Pulsed light (PL) is an emerging processing method that utilizes short duration, high intense pulses of polychromatic light to disinfect food, food contact surfaces and packaging materials, through photochemical, photothermal, and photophysical mechanisms. Moreover, PL can be used to enhance functionality and reduce allergenic power of food and food ingredients. These effects are predominately derived from the UV portion of the PL spectrum. However, although the first industrial commercial applications have been achieved, the technique possess some intrinsic limitations, which make it suitable especially for smooth surface and transparent drinks, that have impeded till now the widespread exploitation in food industry.

In this chapter, the fundamentals principle of PL technology, the mechanism of action, as well as the role played by the main process and design parameters, product properties and microbial factors and their interactions on the inactivation mechanism and efficacy of PL is critically analyzed and discussed. The most critical aspects of PL equipment and the different technological solution that could be adopted to improve the efficiency of PL treatment are also presented. The chapter then describe the applications of PL in food sector, emphasizing the main advantages and shortcomings in terms of their impact on the safety, nutritional, and health properties of food products. Moreover, the general discussion also covers the analysis of the energy consumption and sustainability aspects associate to PL technology, and conclude with the recent advancements and future perspectives.

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Authors and Affiliations

  1. Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy

    Gianpiero Pataro & Giovanna Ferrari

  2. ProdAl Scarl – University of Salerno, Fisciano (SA), Italy

    Giovanna Ferrari

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  1. Gianpiero Pataro
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  2. Giovanna Ferrari
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Correspondence to Gianpiero Pataro .

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  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

    Anet ­Režek ­Jambrak

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Pataro, G., Ferrari, G. (2022). Non-electro-Technologies: Pulsed Light. In: ­Režek ­Jambrak, A. (eds) Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-92415-7_7

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