پالس های نوری

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Food Packaging and Shelf Life Volume 21, September 2019, 100353 ELSEVIER Inactivation of Listeria innocua on packaged meat products by pulsed light 8. Kramer & . Wunderlich, P. Muranyi Show more https/doi.org/10.1016ffps1.2019.100353 Get rights and content 

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the applicability of PL for disinfection of packaged meat products Materials and methods packaged frankfurter sausages,sliced boiled ham and chicken cold cuts 20 wl of bacterial suspension was then | individually sprayed on the samples Discharge voltages of 1.5, 2.0, 2.5, 3.0 kV were applied. The samples were placed under the flash lamp at a distance of 5 cm which resulted in fluences ‏؟‎ ‎ranging from 0.35 to 3.6J/cm? per light flash on the packaging surface. 

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It was shown that PL treatments allow reductions of L.innocua by about 1 log on the surface of sliced boiled ham and chicken cold cuts while 3-4 log can be achieved on frankfurter sausages. However, in both cases, significant bacterial | inactivation by about 2-3 log (frankfurter sausages) and about 0.8 log (ham, chicken cold cuts) can be provided with a comparably low fluence of 0.35 J/cm?, which is more than 20 times beneath the limit permitted by the FDA. The initial count reduction was maintained over 12 days of chilled storage (5 °C) and no impact on product color and appearance was observed. 

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LWT Volume 112, September 2019, 108231 ELSEVIER Effect of Pulsed Light treatment on B-lactoglobulin immunoreactivity Janire Orajo, Marfa Lavilla& %, Ifigo Martinez-de-Marafién| & Show more j.lwt.2019.05.129 Get rights and content https; 

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Effect of Pulsed Light treatment on lactoglobulin immuno Obevive This study investigates the effects of different Pulsed Light (PL) treatments on _ the immunoreactivity and digestibility of 8- lactoglobulin (B-lg), one of the main allergens in! milk Ontertas ved wethods ۱ B-lactoglobulin lyophilized powder (L0130) from! bovine milk Protein solutions of 2000 pg/mL of B- lactoglobulin (B-lg) were prepared with PH (4.6 /| 6.8/ 7.4) 300 pL of the different B-lg solutions were poured in a quartz cuvette and were placed at 6 cm from the upper Xenon lamp 

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Effect of Pulsed Light treatment on © findings show that PL significantly decreases the recognition of B-lg by both IgG and IgE, up to an average 85% and 45% of reduction, respectively, compared to the untreated protein, especially when the protein is treated in a solution at pH 6.8. 

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2 Springer Link Original Paper | Published: 01 December 2017] Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study José Antonio Pellicer, Patricia Navarro & Vicente M. Gomez-Lopez Food and Bioprocess Technology 11, 603-609(2018) | Cite this article 324 Accesses | 6 Citations 9 

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Pulsed Light Inactivation of Mushroom ‏ی‎ Oxidase: The aim of this work was to gain insight into the mechanism of PPO inactivation by PL Materials and methods Mushroom PPO isolated from the mushroom Agaricus bisporus A stock PPO solution (31.5 pg/ml) was prepared in 0.1 M phosphate buffer pH 6.5 A Petri dish without cover with 20 mL of PPO solution was placed on the stirrer below the center of the lamp.Th distance between the lamp and the sample surface was 6.7 cm PPO activity was measured at 400 nm 

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Pulsed Light Inactivation of Mushroom ‏ی‎ Oxidase: The inactivation of PPO by PL was studied by means of fluorometric and spectrophotometric techniques. The loss of PPO activity was highly correlated to protein unfolding as measured by Trp intrinsic fluorescence. Enzyme inactivation followed theWeibull model. 

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Food and Bioproducts Processing Volume 114, March 2019, Pages 95-102 ELSEVIER Drying of mangoes (Mangifera indica L.) applying pulsed UV light as pretreatment Thayane R. Braga ?, Ebenezer O. Silva, Sueli Rodrigues, Fabiano AN. Femandes? & & E Show more https: {/doi.org/10.1016j;fp.2018.11.013 Get rights and gantent 

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Drying of Mangoes (Mangifera indica L.) ۰ ‏عشسان‎ ‎applied high-intensity pulsed UV light as a pretreatment for convective air-drying evaluating its advantages and disadvantages on the drying process and nutritional quality of the dried product. Oxtertds und wetods Mangoes were subjected to pulses of UV light and dried in a convective oven-drier. The samples (12 g + 1 g) were placed inside the treatment chamber of the equipment and subjected to UV light pulses The samples were subjected to 10, 20, 30, 40 and 50 pulses of UV light and were illuminated at 6.5 cm distance beneath the lamp Therelative amount of vitamins B1, B3, B5, and 

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Drying of Mangoes (Mangifera indica L.) Result Pulsed UV light decreased the initial moisture content of the mangoes samples but did not increase the water apparent diffusion of mangoes nor reduced its drying time The application of pulsed UV light increased the availability of vitamins B1, B3, and B5, vitamin C, and carotenoids in the dried product ۱ The concentration of vitamin C and carotenoids in dried mangoes subjected to fluences between 3.6 and 10.8 J/cm2 in the pretreatment were between 10 and 40% higher than the untreated dried mango The concentration of vitamins B1, B3 and B5 ? increased by 10 to 25% in dried mangoes subjected to fluences between 3.6 and 7.2 J/cm2, in comparison with the untreated dried 

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Innovative Food Science & Emerging Technologies ‏عل‎ Volume 45, February 2018, Pages 29-35 ELSEVIER Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes C. Guillermo Valdivia-Néjar, Olga Martin-Belloso, Robert Soliva-Fortuny & = Show more httpst//doi.org/10.1016).ifset.2017.08.007 Get rights and content ae 

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Impact of pulsed light treatments and storage time o: ۱ ‏تا یت‎ quality of fresh-cut tomatoes = Obevive The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J-cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes QOntertas ved wetods Samples were treated with 10,15 or 20 pulses” | to evaluate the effect of different treatment doses and Hence, the fluences applied were 4, 6 and 8 J cm-2 respectively Rest Microbial counts of PL-treated tomato slices were up to 2 log CFU g lower than those on untreated samples over storage Fresh-cut tomatoes exhibited slight firmness 

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