In a guest column for Food Online, food safety researcher Tatiana Koutchma outlines several types of light-based technologies for preserving food and eliminating pathogens.
Her article compares the relative effectiveness of continuous UV and LED treatments versus pulsed UV and pulsed light alternatives. The performance comparison chart she presents accounts for sources, wavelength, spectrum, efficiency, intensity, and treatment time.
Koutchma admonishes careful case-by-case analysis of opportunities for energy consumption, water processing, and safety benefits of light-based options to assure positive and desirable outcomes.
