Abstract:

The current study was conducted to evaluate the efficacy of pulsed light (PL) treatment for inactivating molds
on pancakes. The experimental conditions were optimized by response surface methodology, and the flavor of pancake was
compared before and after the treatment using an electronic nose. The molds on pancakes was effectively killed by using
pulsed light. The mold count was reduced by 1.65 (lgS) and approximately 97.7% of the molds were inactivated when 27
pulses were continuously carried out with an energy level of 500 J at a distance of 10.9 cm. Electronic nose was not able to
distinguish between the experimental and control groups very well, indicating that pulsed light had little influence on the
flavor of pancake and was suitable for pancake sterilization.

Key words: pulsed light, pancake, mold, sterilization conditions, flavor evaluation