Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
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).
Yeom
H W
HW
Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210, USA.
Streaker
C B
CB
Zhang
Q H
QH
Min
D B
DB
D001205:Ascorbic Acid / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D004574:Electromagnetic Fields; D005519:Food Preservation; D013242:Sterilization
D001205:Ascorbic Acid