title: Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
abstract: The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days.
authors.affiliation: Department of Food Science and Technology, Ohio State University, Columbus 43210, USA.
authors.forename: Z
authors.initials: Z
authors.lastname: Ayhan
authors.forename: Q H
authors.initials: QH
authors.lastname: Zhang
authors.forename: D B
authors.initials: DB
authors.lastname: Min
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000382:microbiology*; D002957:Citrus; D015169:Colony Count, Microbial; D003116:Color; D004574:Electromagnetic Fields; D019453:Escherichia coli O157 / Q000254:growth & development; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008089:Listeria monocytogenes / Q000254:growth & development; D013649:Taste; D013696:Temperature; D013997:Time Factors