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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pulsed‑light sterilization uses high‑intensity UV‑C pulses to inactivate microorganisms on food surfaces while keeping temperature rise below 5 °C.
Origin: University of Illinois (1990s) — United States
See full technique reference →The process delivers 0.1–10 J cm⁻² in pulses of 100–500 µs at 100–200 Hz, generating photochemical lesions such as cyclobutane pyrimidine dimers that irreversibly damage DNA and proteins. The short exposure limits heat transfer, preserving nutrients and sensory attributes.
Primary Reaction
UV‑C photon absorption leading to DNA photoproduct formation (cyclobutane pyrimidine dimers, 6‑4 photoproducts) and protein cross‑linking.
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