Certified Food Safety Center
Types of Non-Thermal Process Validation
Pulsed Electrical Fields
Supercritical Carbon Dioxide
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.
High Hydrostatic Pressure Processing (HPP)
High hydrostatic pressure processing (also known as high pressure processing (HPP) and ultra-high-pressure processing (UHP) is a method of food processing in which foods are treated under high pressure (up to 6000 atm) to achieve microbial inactivation. Typically, the food product is packaged into flexible containers which are then placed into a high pressure chamber filled with a pressure-transmitting medium (usually water). The fluid filled chamber is then pressurized with the pressure being transmitted through the package and into the food itself. Because HPP causes minimal changes in the freshness characteristics of foods by eliminating thermal degradation, HPP results in foods with a fresher flavor profile and better appearance, texture, and nutrition compared to thermally processed products.