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Pulsed Light Treatments for Food Preservation. A Review

  • Gemma Oms-Oliu
  • Olga Martín-Belloso
  • Robert Soliva-Fortuny
Review Paper

Abstract

Consumers demand high-quality processed foods with minimal changes in nutritional and sensory properties. Nonthermal methods are considered to keep food quality attributes better than traditional thermal processing. Pulsed light (PL) is an emerging nonthermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of broad spectrum white light. It is considered an alternative to continuous ultraviolet light treatments for solid and liquid foods. This paper provides a general review of the principles, mechanisms of microbial inactivation, and applications of PL treatments on foods. Critical process parameters that are needed to be optimized for a better efficiency of PL treatments are also discussed. PL has considerable potential to be implemented in the food industry. However, technological problems need to be solved in order to avoid food overheating as well as to achieve better penetration and treatment homogeneity. In addition, a more extensive research is needed to understand how PL affects quality food attributes.

Keywords

Pulsed light Nonthermal technology Microorganisms Food Quality 

Notes

Acknowledgment

This work was supported by the Ministerio de Ciencia y Tecnología (Spain) through the Project AGL2006-04775/ALI.

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Copyright information

© Springer Science + Business Media, LLC 2008

Authors and Affiliations

  • Gemma Oms-Oliu
    • 1
  • Olga Martín-Belloso
    • 1
  • Robert Soliva-Fortuny
    • 1
  1. 1.Department of Food Technology, TPV-XartaUniversity of LleidaLleidaSpain

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