title: Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
abstract: Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0.05). The PEF-treated orange juice had lower browning index, higher whiteness (L), and higher hue angle (theta) values than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0. 05). The PEF-treated orange juice had a smaller particle size than the heat-pasteurized orange juice (p < 0.05). degrees Brix and pH values were not significantly affected by processing methods (p > 0. 05).
authors.affiliation: Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210, USA.
authors.forename: H W
authors.initials: HW
authors.lastname: Yeom
authors.forename: C B
authors.initials: CB
authors.lastname: Streaker
authors.forename: Q H
authors.initials: QH
authors.lastname: Zhang
authors.forename: D B
authors.initials: DB
authors.lastname: Min
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D004574:Electromagnetic Fields; D005519:Food Preservation; D013242:Sterilization
chemical_list: D001205:Ascorbic Acid