Application of Pulsed Ultra Violet light in Food Processing.

      Аннотация: Consumers are increasingly aware of the health bene?ts and risks associated with consumption of food. To meet consumer’s expectations, the food industry is devoting considerable resources and expertise to the production of wholesome and safe products. Pulsed light is one of the non thermal method of Food preservation. Pulsed light (PL) consists of a successive repetition of short duration and high power ?ashes of broadband emission light (200–1000 nm), could be a suitable for inactivating pathogenic and spoilage microorganisms.

Ключевые слова: UV light, Sterilization, Pulsed Light, Non thermal Processing, Microbial inactivation