Description
Pulsed‑light sterilization uses high‑intensity UV‑C pulses to inactivate microorganisms on food surfaces while keeping temperature rise below 5 °C.
Technical
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.
Science
Primary Reaction
UV‑C photon absorption leading to DNA photoproduct formation (cyclobutane pyrimidine dimers, 6‑4 photoproducts) and protein cross‑linking.
Sensory Profile
Aroma ()
neutralslight ozoneno strong odor
Origin & History
Civilization
University of Illinois
Era
1990s
Region
United States