Pulse Light Food

Preservation
P R ESENTEED BY: RYA N DE LOS R E YES,
DHARYLLE S I N ANGOTE ,
A N D D I E U DAO
Introduction
Commonly, to guarantee production of safe foods with
long shelf life, processing of foods depends on high temperature
which are considered as traditional- based food processing
methods such as appertization, pasteurization, and canning.

It is true that the method of using high temperature is

effective, however, it causes changes that are unwanted which
make the food unpalatable.
Introduction
Thermal processes contribute to undesirable changes in
food matrix such as structural alteration of proteins and
polysaccharides, production of free radicals, affecting the
functionality of food and flavour, textural softening, and
destruction of colours and vitamins.

As a result, different processes have been innovated as an

alternative to high-temperature processing.
Introduction
Pulse light food processing is one of the emerging
technologies which are used for the replacement of traditional
thermal pasteurization among non-thermal processes It is a
decontamination technique which aims at reducing the pests,
spoilage microorganisms and pathogens from food without
much effect on its quality.

Pulse light food processing has numerous names such as,

Pulsed ultraviolet light, high intensity broad-spectrum pulsed
light, Pulsed light, and pulsed white light.
Principles
Mechanism of microbial inactivation
Pulse intense light involves the use of intense and short
duration pulses of broad spectrum of light in the purpose of
microbial decontamination of either foods or packaging
materials.

The extent of microbial inactivation depends on the light

intensity (measured in Joules/cm2) and the number of pulses
delivered.
Principles
Mechanism of microbial inactivation

The light produced by the lamp includes wavelengths from

ultraviolet to near-infrared. The wavelength distribution ranges
from 180 to 1100 nm: UV (180 to 380 nm), Visible light (380 to
700 nm), and Infrared (700 to 1100). During the pulse, the
system delivers a spectrum 20,000 times more intense than
sunlight at the earth surface.
Principles
Mechanism of microbial inactivation

Photochemical effect
the deadly effect of the pulsed light to microorganisms is
due to its photochemical mechanism; the pulse light attacks the
nucleic acid of the targeted cell. The bactericidal effect is
caused by changing the DNA and RNA of the cell by the ultra
violet light which is absorbed by the carbon-carbon double
bond in proteins and nucleic acids.
Principles
Factors affecting microbial inactivation

Type of microorganism
The optical properties of the cell of microorganisms may
affect the pulse light; the pulse lights may refract, scatter, or be
fully absorbed depending on what kind of cell. Moreover, some
microorganisms are resistant to pulse light.
Principles
Factors affecting microbial inactivation

Type of microorganism
The optical properties of the cell of microorganisms may
affect the pulse light; the pulse lights may refract, scatter, or be
fully absorbed depending on what kind of cell. Moreover, some
microorganisms are resistant to pulse light.
Principles
Factors affecting microbial inactivation

Distance from the light source

As the distance from light source and depth of the
substrate increases, the absorption and scattering diminishes.
This is because the light intensity decreases as it travels through
the substrate.
 Application- Pulse light food products
Pulsed light eggs
In the U.S.A. salmonella
outbreaks are commonly
caused by eggs. Hence, it is
being treated with pulsed
light.
 Application- Pulse light food products
Pulsed light eggs
With a 2.1 joule/cm2 of pulse
light, the salmonella on the
surface of the eggs are
destroyed, and with a 10.5
joule/cm2 of pulse light, the
content of the eggs is
protected from the cells of the
salmonella.
 Application - Pulse light food products
Pulsed light
Mushrooms treated with
pulse lights last longer for
about 2-3 days more than
the untreated mushrooms.
 Application - Pulse light food products
Pulsed light chicken
Raw chickens are treated with
pulsed light to destroy the
pathogens on its surface,
particularly Salmonella
typhimurium and Listeria
monocytogenes; high-powered
pulsed light of 1000 pulses for over
200 seconds and a dose of 5.4
Joule/cm2 ultraviolet light.
 Conclusion
In today’s generation, the growth of population increases.
And due to the growth in population, the demands on food
grow as well. With the goal of producing food in large
quantities, some compromise the quality of the food and
sometimes lead to food outbreak. Fortunately, technology also
develops as fast as the population, and now that there are food
processing methods like pule light food preservation,
consumers are now guaranteed to acquire foods that are safe
and delicious.