Lead Paint Removal with High-Intensity Light Pulses

2006 ◽  
Vol 40 (24) ◽  
pp. 7925-7929 ◽  
Author(s):  
Michael J. Grapperhaus ◽  
Raymond B. Schaefer
Keyword(s):  
High Intensity ◽  
Light Pulses ◽  
Lead Paint ◽  
Paint Removal ◽  
High Intensity Light

Notizen: Weak and Strong Phase Shifting in the Activity Rhythm of Leucophaea maderae (Blaberidae)after Light Pulses of High Intensity

1977 ◽  
Vol 32 (5-6) ◽  
pp. 464-465 ◽  
Author(s):  
Gottfried Wiedenmann
Keyword(s):  
High Intensity ◽  
Response Curve ◽  
Phase Response Curve ◽  
Activity Rhythm ◽  
Phase Response ◽  
Strong Phase ◽  
Light Pulses ◽  
Leucophaea Maderae ◽  
Running Activity ◽  
High Intensity Light

Abstract In the running activity of the cockroach Leucophaea maderae a strong phase response curve is found when using high intensity light pulses (80 000 lx and about 12 hours duration). The phase response curve has an unsymmetric shape: delays are larger than advances. The phase jump lies about 2 hours after subjective midnight.

On thermal self-action of high-intensity light pulses

1968 ◽  
Vol 4 (5) ◽  
pp. 331-331
Author(s):  
S. Akhmanov ◽  
D. Krindach ◽  
A. Migulin ◽  
A. Sukhorukov ◽  
R. Khokhlov
Keyword(s):  
High Intensity ◽  
Light Pulses ◽  
High Intensity Light

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

2011 ◽  
Vol 28 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
A. Muñoz ◽  
I. Palgan ◽  
F. Noci ◽  
D.J. Morgan ◽  
D.A. Cronin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Orange Juice ◽  
High Intensity ◽  
Light Pulses ◽  
High Intensity Light

High intensity light pulses to reduce microbial load in fresh cheese

2018 ◽  
Vol 85 (2) ◽  
pp. 232-237 ◽  
Author(s):  
Valentina Lacivita ◽  
Amalia Conte ◽  
James G Lyng ◽  
Cristina Arroyo ◽  
Vittorio A Zambrini ◽  
...  
Keyword(s):  
High Intensity ◽  
Microbial Growth ◽  
Microbial Reduction ◽  
Microbial Inactivation ◽  
Mozzarella Cheese ◽  
Light Pulses ◽  
Transparent Liquid ◽  
Fresh Cheese ◽  
High Intensity Light

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.

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