attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye

Pulsed light technology was used to inactivate moulds, naturally present on rye. The experiments were performed on samples containing 3.5·104 CFU/g and 4.3·103 CFU/g. Treatments of different duration (5, 10, 15, 20, 30, and 40 pulses) at intensity of 0.4 J·cm-2 per pulse were applied and mould inactivation was evaluated. Besides confirming the utilisation of pulsed light as decontamination method for cereals, this work contributes with new information regarding the effects of the spectral range of pulsed light, proving that the whole UV range of the spectrum accounts for the lethal effect against moulds. This research supports pulsed light as emerging technology in food preservation.