Date of Presentation:

Date of Presentation: 09th May, 2015TECHNICAL SEMINAR

PRESENTATION BY SUBMITTED TOKumuda J. Dept. of Biotechnology1RV14BBT06 R. V. College of EngineeringII Semester, M.Tech Pulsed Light Technology: A Novel Method For Food Preservation

OUTLINEABSTRACTINTRODUCTIONMECHANISMS OF MICROBIAL INACTIVATIONFACTORS AFFECTING MICROBIAL INACTIVATIONPULSED LIGHT SYSTEMAPPLICATIONSADVANTAGES AND DISADVANTAGESCONCLUSIONREFERENCES1. ABSTRACT2.INTRODUCTIONFigure 01: Pulsed light spectrum

3. MECHANISMS OF MICROBIAL INACTIVATIONFigure 02: Photo-chemical Mechanism of Microbial Inactivation

4. FACTORS AFFECTING MICROBIAL INACTIVATION BY PULSE LIGHTFigure 03: High intensity pulsed-light system [7]

Figure 04: Batch and continuous mode of pulsed light system

5.1. Mechanism in the flash lamp6. APPLICATIONS7. ADVANTAGES AND DISADVANTAGESADVANTAGESThe intensity of light is 20,000 times brighter than sunlight and there is no thermal effect.The xenon-flash lamps used in pulsed light treatment are more eco-friendly than the mercury vapour lamps used in ultraviolet treatment [10].DISADVANTAGESThis technique for decontamination of micro-organisms is useful mostly in case of liquid foods and surface of solid foods.Folds or fissures in the food may protect microbes from being exposed to the pulsed light [11].8. CONCLUSION9.REFERENCESAngersbach, A., Heinz, V. and Knorr, D. 2009. Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies 1(2): 135-149. Munoz, A., Palgan, I., Noci, F., Morgan, D. J., Cronin, D. A., Whyte, P., and Lyng, J. G. 2012. Processing lines and alternative preservation techniques to prolong the shelf life of minimally processed leafy vegetables. Food Microbiology 28: 1200-1204.Lasagabster, A., Arboleya, J. C. and Martinez, D. M. 2011. Bactericidal effectiveness of Modulated Ultravoilet Light. Innovative Food Science and Emerging Technologies 12 (2): 124-128.Oms-Oliu, G., Aguilo-Aguayo, I., Martin-Belloso, O. and Soliva-Fortuny, R. 2010. Pulsed light for food decontamination: A review. Postharvest Biology and Technology 60 (3): 216-222.Turtoi, M. and Nicolau, A. 2012. Sequence specificity of cyclobutane pyrimidine dimers in DNA treated with solar (ultraviolet B) radiation. Journal of Food Engineering 83: 47-53.

6. Palgan, I., Caminiti, I. M., Munoz, A., Noci, F., Whyte, P., Morgan, D. J., Cronin, D. A. and Lyng, J. G. 2013. Pulse Ultravoilet disintegration (PUVD): a new sterilisation mechanism for packaging and broad medical hospital applications. Food Microbiology 28 (1): 14-20.7. Woodling, S. E. and Moraru, C. I. 2005. Achieving faster cure time with pulsed ultraviolet Journal of Food Science 70: 3453518. Ethan, S. 2014. Alternatives to Conventional Food Processing. In Gerald M. S., Matthews, K. R. (Eds), p. 280. Academic Press.9. Rowan, N. J., MacGregor, S. J., Anderson, J. G., Fouracre, R . A., Mcllvaney, L. and Farish, O. 2011. Pulsed-light inactivation of food-related microorganisms. Applied and Environmental Microbiology 65: 1312-1315. 10. Gomez-Lopez, V. M., Ragaerta, P., Debevere, J. and Devlieghere, F. 2014. Pulsed light for food decontamination: A review. Trends in Food Science and Technology 18: 464-473.11. Brown, A. C. 2013. Understanding Food: Principles and Preparation. In Brown, A.C. (3rd Eds). Belmont, CA : Thompson/Wadsworth publishing, p. 47.