Kramer B, Wunderlich J, Muranyi P
Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
Technical University of Munich, Chair of Food Packaging Technology, Freising-Weihenstephan, Germany.
J Appl Microbiol. 2017 Apr;122(4):830-856. doi: 10.1111/jam.13389. Epub 2017 Feb 15.
Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh-cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.
为了提高微生物安全性或延长保质期，非热消毒技术在最少加工食品领域正越来越受到关注。特别是鲜切农产品或肉类及鱼类产品容易受到微生物腐败的影响，但由于它们的敏感性，需要采取温和的保鲜措施。目前正在研究应用包含紫外线、可见光和近红外辐射的宽光谱范围的强光脉冲，作为一种潜在合适的技术来减少不同食品表面或饮料中的微生物负荷。在过去二十年中已经进行了大量研究，其中研究了各种工艺参数的影响、微生物反应以及脉冲光（PL）在食品应用中的适用性。这篇综述总结了关于各种食品处理的最新研究成果，包括脉冲光对食品特性的影响以及关于杀菌作用和相关工艺参数的最新发现。
