Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Light as Energy

Light as Energy

The energy required to carry out photosynthesis is light— typically electromagnetic radiation from the sun. The range of all possible wavelengths is known as the electromagnetic spectrum.
Photons
A photon is a discrete electromagnetic particle or bundle of energy. Photons are characterized by their frequency, wavelength, and amplitude, similar to the properties of a wave. Waves with higher frequencies transmit more energy and have shorter wavelengths than longer wavelengths that transmit less...

Photoluminescence: Applications

Photoluminescence: Applications

Photoluminescence offers a wide range of applications due to its inherent sensitivity and selectivity. This technique allows for both direct and indirect analyses of the analyte. Direct quantitative analysis is possible when the analyte exhibits a favorable quantum yield for fluorescence or phosphorescence. However, an indirect analysis may be feasible if the analyte is not fluorescent or phosphorescent, or if the quantum yield is unfavorable. Indirect methods include reacting the analyte with...

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.

Pasteurization and Food Preservation

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Characterization of Nutritional and Flavor Profiles of Aromatic Black Rice, India.

International journal of food science·2026

Same author

Antimicrobial susceptibility, molecular characterization and multilocus sequence typing of Staphylococcus aureus isolates associated with subclinical mastitis in buffaloes (Bubalus bubalis) in Haryana, India.

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]·2026

Same author

Mapping the TAR vRNA Interaction with HIV-1 Integrase.

Viruses·2026

Same author

Spray Drying of Aonla Juice Mixed With Giloy Extract for Process Optimization, Product Development and Characterization.

Food science & nutrition·2026

Same author

Unravelling the conformational dynamics of pathogenic mutations of apolipoprotein M: an integrative computational and molecular dynamics simulation approach.

Journal of biomolecular structure & dynamics·2026

Same author

Macular hole closure following spontaneous resolution of inadvertently retained perfluorocarbon droplet at fovea.

BMJ case reports·2026

Search research articles

Related Experiment Video

Updated: Jul 16, 2026

A Rapid Laser Probing Method Facilitates the Non-invasive and Contact-free Determination of Leaf Thermal Properties

A Rapid Laser Probing Method Facilitates the Non-invasive and Contact-free Determination of Leaf Thermal Properties

Published on: January 7, 2017

Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing.

Prasad Chavan¹, Rahul Yadav², Pallavi Sharma³

¹Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India.

Foods (Basel, Switzerland)

|August 26, 2023

Summary

Laser technology offers innovative solutions for food processing, including contaminant removal, microbial inactivation, and eco-friendly packaging. Further research is needed to optimize equipment and address limitations for wider industrial adoption.

Keywords:

backscattering imaging food packaging laser ablation microbial inactivation non-destructive testing

More Related Videos

Subsurface Defect Localization by Structured Heating Using Laser Projected Photothermal Thermography

Subsurface Defect Localization by Structured Heating Using Laser Projected Photothermal Thermography

Published on: May 15, 2017

Laser-Induced Fluorescence Emission L.I.F.E. as Novel Non-Invasive Tool for In-Situ Measurements of Biomarkers in Cryospheric Habitats

Laser-Induced Fluorescence Emission L.I.F.E. as Novel Non-Invasive Tool for In-Situ Measurements of Biomarkers in Cryospheric Habitats

Published on: October 26, 2019

Related Experiment Videos

Last Updated: Jul 16, 2026

A Rapid Laser Probing Method Facilitates the Non-invasive and Contact-free Determination of Leaf Thermal Properties

A Rapid Laser Probing Method Facilitates the Non-invasive and Contact-free Determination of Leaf Thermal Properties

Published on: January 7, 2017

Subsurface Defect Localization by Structured Heating Using Laser Projected Photothermal Thermography

Subsurface Defect Localization by Structured Heating Using Laser Projected Photothermal Thermography

Published on: May 15, 2017

Laser-Induced Fluorescence Emission L.I.F.E. as Novel Non-Invasive Tool for In-Situ Measurements of Biomarkers in Cryospheric Habitats

Laser-Induced Fluorescence Emission L.I.F.E. as Novel Non-Invasive Tool for In-Situ Measurements of Biomarkers in Cryospheric Habitats

Published on: October 26, 2019

Area of Science:

Food Science and Technology
Applied Physics
Biotechnology

Background:

Traditional food processing methods face challenges in efficiency, safety, and sustainability.
Emerging technologies are crucial for enhancing food quality, safety, and shelf-life.
Laser applications present a novel frontier in food science and industry.

Purpose of the Study:

To systematically review diverse applications of laser technology in food processing.
To assess laser ablation, microbial inactivation, packaging, and non-destructive testing methods.
To identify current limitations and future research directions for laser technology in food.

Main Methods:

Systematic literature review of laser applications in food processing.
Analysis of techniques including laser ablation, microbial inactivation, laser packaging, and non-destructive testing.
Evaluation of financial, safety, and quality implications of laser technologies.

Main Results:

Laser ablation can remove surface contaminants, but industrial-scale implementation has cost and safety considerations.
Laser microbial inactivation shows potential for reducing microbial load, with some concerns about fruit quality.
Laser-based packaging (perforation, welding) offers sustainable alternatives and extends shelf-life.
Non-destructive testing using lasers can enhance quality control.

Conclusions:

Laser technology holds significant promise for revolutionizing food processing, packaging, and testing.
Addressing current limitations and optimizing laser equipment are critical for industrial adoption.
Future research should focus on mathematical modeling and technological refinement for enhanced applications.