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Types of Non-Thermal Process Validation

Pulsed Electrical Fields

A pulsed electric field is very high intensity variable electric field through which the food is passed. It is the predominant non-thermal process in use today for acid-based fluids, or fruit juices. Combined with mild heating, it enhances the effectiveness of microbial inactivation and extends shelf life of foods. The pathogens are destroyed through destruction of the cell membranes. Tests have shown anywhere from a five- to nine-log reduction.

Pulsed Light

Pulsed light is a surface irradiation system and not a penetration system. It is primarily useful for surface kill of microorganisms, or for liquids if you can run liquids through as a very thin film. Pulsed light consists of very intense and short flashes of light with wavelengths from UV to NIR, emitted by Xenon discharge lamps. Despite its approval for surface microorganism control in foods by FDA, PL is not yet commercially used, mostly due to the lack of knowledge regarding the critical factors of influence and the inactivation mechanisms.

Ultraviolet

Ultraviolet apparatus may consist of a low pressure mercury lamp surrounded by a coil of UV transparent tubing. The juice being proccessed can be pumped through the tubing and exposed to UV radiation. The electrical energy is around 34 J/ml and is similar to that for conventional thermal processing. UV processing has the potential to improve the safety and extend the shelf life of some juices while maintaining more of the fresh-like qualities of the cider compared to thermal processing.

High Hydrostatic Pressure Processing

High hydrostatic pressure, in which foods are treated under high pressure, up to 6000 atm, by placing them in a medium, usually water in a thick-walled vessel, and compressing the medium.

Irradiation

Radio Frequency Electric Fields

Filtration

Cold Plasma

Supercritical Carbon Dioxide

Supercritical carbon dioxide (scCO₂) at greater than 31.1^oC and pressures exceeding 7.38 MPa exists in a dense liquid state where the CO₂ retains the lower surface tension of a gaseous phase and the increased solubility of a liquid phase. This supercritical state enables CO₂ to extract various organic and inorganic molecules while inactivating numerous microorganisms. This technology has been enhanced using a microporous polypropylene membrane contactor system to saturate pumpable liquids rapidly with dense CO₂. The dense CO₂ is continuously recirculated without depressurization. The nonthermal process effectively inactivated a wide range of spoilage and pathogenic vegetative microorganisms,

fresh juice flavors, economic, and without solvent disposal problems.

For More Information

For help with your Non-Thermal Process Validation, contact us.