ABSTRACT
Application of nonthermal processing in food nutrition and safety has gained a considerable attention of researchers in last few years. Pulsed light as one of the promising nonthermal technologies has been extensively practiced for the decontamination of microbes, nutritional and bioactive enhancement, and enzyme inactivation in different food materials. Pulsed light is a technique to treat the food materials using UV-C light having an intense broad spectrum pulses. For solid and liquid foods, this technology can replace continuous UV light treatments. This chapter provides a general principle of pulsed light, factors affecting its efficacy for reduction in surface microbial load, stimulating bioactive compound production and inactivation of polyphenol oxidase in different foods.
