Commercial scale pulsed electric field processing of tomato juice.
Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p < 0.05). No significant differences were observed in the concentration of lycopene, degrees Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).
Department of Food Science and Technology, 110 Parker Food Science and Technology Building, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
Seacheol
S
Min
Z Tony
ZT
Jin
Q Howard
QH
Zhang
D001205:Ascorbic Acid / Q000032:analysis; D001628:Beverages / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry; D013649:Taste; D014783:Viscosity
D002338:Carotenoids; D001205:Ascorbic Acid; D000077276:Lycopene