Abstract: Methods and apparatuses are described for food product preservation by deactivation of microorganisms and enzymes by applying high-intensity, short-duration pulses of polychromatic light in a broad spectrum to packaging material surfaces. In some embodiments, a photodiode is employed for detecting the intensity of the light, and a control circuit is used to adjust power delivered to a flashlamp if the intensity of the light needs adjustment. In some embodiments, an outer safety glass is employed to protect the flashlamps. The outer safety glass may include coating materials at ends thereof. In addition, several variations of lamp assembly geometries accommodate small diameter packaging material tubes by, for example, using an fill pipe having offset first and second portions with a transitional region thereinbetween, or be eliminating the water jackets and using an outer safety glass to contain water as it is passed over flashlamps.

Abstract: An improved method and apparatus for deactivating contaminants involves illuminating one portion of the contaminants with light having frequencies within a first prescribed frequency range, resulting in the deactivating of the one portion of the contaminants, and illuminating another portion of the contaminants with light having frequencies within a second prescribed frequency range, the other portion being at a titanium dioxide supplemented surface, so as to initiate the release of a highly reactive agent in a reaction in which titanium dioxide serves as a catalyst. The highly reactive agent deactivates the other portion of the contaminants.

Abstract: A method for prolonging the shelf-life of perishable food products includes applying a fluid coating to a surface of the food product. The fluid coating adheres to the surface and forms a solid coating that covers the surface. The solid coating is preferably an edible coating and is at least partially transparent to light having a frequency within a prescribed frequency range, and the solid coating reduces the accessibility of the surface of the food product to microorganisms. Next, the solid coating is illuminated with light within the prescribed frequency range. At least a portion of the light passes through the solid coating and deactivates microorganisms at and near the surface of the food product thereby increasing the shelf-life of the food product. An apparatus for carrying out the above method has an application device that applies the fluid coating material to the surface; a light source that illuminates the solid coating with light; and a energizing device that energizes the light source.

Abstract: Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.