The effect of intense pulsed light on the sensory properties of nonfat dry milk

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality.

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

Effects of Electrical Pulse Width and Output Irradiance on Intense Pulse Light Inactivation

The effects of electrical pulse width and output irradiance on the inactivation effect of intense pulse light (IPL) are studied in this paper. The measured radiant efficiency of pulsed xenon lamp can be more than 50%, and its irradiance can reach levels 100-times greater than that of a low-pressure mercury lamp. Staphylococcus aureus is used in inactivation experiments. When the irradiance and dose are both constant, there is no significant difference in inactivation efficiency when the pulse width is changed. However, a narrow pulse width corresponding to high irradiance at the same single-pulsed dose displays better inactivation effect. Experimental results are compared between the xenon lamp and low-pressure mercury lamp. The reduction factor (RF) value of the xenon lamp is more than 1.0 higher under the condition of both the same dose and irradiance. In order to achieve the same RF value, the dose of continuous-wave light must be at least three-times greater than that of pulsed light. The spectral action of the pulsed light is also studied. It is confirmed that UVC plays a major role across the whole spectrum. The experimental results show that extreme high-pulsed irradiance presents the main contributing factor behind the excellent bactericidal effect of IPL.