Modeling non‐isothermal pathogen inactivation during liquid foods processing by pulsed light technology

Abstract

AbstractPulsed light (PL) technology has received significant attention as a sustainable alternative for food processing. PL involves a photochemical and photothermal mechanism for microbial inactivation. However, the simultaneous description of both effects to evaluate the technology's efficiency remains unexplored. Furthermore, the process efficiency strongly depends on the optical properties of treated food products. This work evaluated the performance of a non‐isothermal model, previously reported in the literature for different emergent technologies, compared to the conventional Weibull model to describe the inactivation of Escherichia coli ATTC 25922 and Listeria monocytogenes Scott A by pulsed light (from 0 to 300 J/cm2) inoculated in the tested systems. Five food products and two model solutions with different optical characteristics were treated, and their optical properties were correlated to both microbial inactivation and temperature increase, resulting from the photothermal effect. The non‐isothermal mathematical model effectively captures both aspects within the PL mechanism. The inclusion of ascorbic acid in the analyzed samples significantly (p < 0.05) reduced the efficiency of microbial inactivation.Practical applicationsUsing pulsed light technology in food processing is a remarkable innovation that harnesses the potential to amplify and optimize natural resources while reducing energy consumption and time processing. This approach harnesses the controlled application of short, intense light bursts to perform various tasks such as preservation, disinfection, and decontamination. By effectively targeting and inactivating harmful microorganisms, pulsed light avoids the need for excessive chemical treatments or prolonged exposure to high temperatures, thus preserving the innate nutritional value, flavor, and texture of food products. This method avoids the generation of hazardous by‐products or excess waste, aligning perfectly with sustainable practices.