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Food Qual Safet
Food Qual Safet
    
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.
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Abstract  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.

Key words： Pulsed light      Food safety      Non-thermal processing      Minimally processed      Microbial load     
Received: 24 April 2017      Published: 01 September 2017
Corresponding Authors: H. Umesh Hebbar     E-mail: hebbar@cftri.res.in
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M. L. Bhavya
H. Umesh Hebbar
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M. L. Bhavya, H. Umesh Hebbar. Pulsed light processing of foods for microbial safety. Food Qual Safet, 2017, 1(3): 187-201.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyx017     OR     http://www.zjujournals.com/fqs/Y2017/V1/I3/187


脉冲光处理食品微生物安全

消费者对加工食品的需求和对食品质量和安全意识的增长，对鲜切食品的需求和市场竞争日益激烈，使得食品工业采用向新兴的非热技术，可尽量保留产品的营养和感官特性。通常，食品经过热处理来将原料增值，同时减少或消除微生物，以提高食品安全性，延长保质期。而热处理技术存在的一些局限性可以通过采用非热处理来克服。超高压技术、脉冲电场、超声波、等离子体、高密度二氧化碳、臭氧和脉冲光（PL）处理在食品加工中越来越受欢迎。 PL技术是一种非热技术，通过在食品和高传输液体表面上照射短时高强度光脉冲来实现灭菌和去污。PL技术在商业层面需要进行深入研究。本综述概述了食品的基于脉冲光的加工过程，涵盖了用于加工食品的不同PL系统，PL对微生物的作用方式，PL对液体食品的影响等。随着非热处理技术在光领域技术进步的需求不断增长，脉冲光将成为降低微生物的有前景的技术。

关键词： 脉冲光,  食品安全,  非热处理,  鲜切加工,  微生物 
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