Pulsed electric field pasteurization of mandarin and carrot juices

Seung Jo Lee; Hyuk Joon Choi; Sea Cheol Min

Pulsed electric field pasteurization of mandarin and carrot juices

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Pulsed electric field 공정을 이용한 감귤 주스와 당근 주스 살균

Type: Academic journal

Author: Seung Jo Lee (서울여자대학교) Hyuk Joon Choi (비케이바이오) Sea Cheol Min (서울여자대학교)

Journal: Korean Society of Food Science and Technology Korean journal of food science and technology Vol.49 No.4 KCI Accredited Journals SCOPUS

Published: 2017.8

Pages: 408 - 414 (7page)

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Pulsed electric field pasteurization of mandarin and carrot juices

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2017

Pulsed electric field pasteurization of mandarin and carrot juices

Seung Jo Lee , Hyuk Joon Choi , Sea Cheol Min Korean journal of food science and technology 2017.08 Academic journal

Fruit-Vegetable Juice Pasteurization Using Pulsed Electric Field Processing

이승조 자연계열 식품공학과 2017.01 Thesis

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Effects of pulsed electric field (PEF) processing on growth inhibition of indigenous aerobic microorganisms and the quality of mandarin and carrot juices were investigated. Mandarin juice was PEF-treated at 15-23 kV/cm for 23-241 μs, whereas carrot juice was treated at 13-14 kV/cm for 127-198 s. At 25oC (inlet temperature), PEF treatments at 23 kV/cm for 104 μs and 14 kV/cm for 198 μs reduced the numbers of total mesophilic aerobes by 6.3±0.8 and 5.5±0.9 log CFU/mL in mandarin juice and carrot juice, respectively. Elevation of inlet temperature to 40℃ increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and 40℃ did not alter the physicochemical and nutritional properties of both juices (p>0.05). PEF is a feasible technology to pasteurize mandarin and carrot juices commercially, with minimal quality deterioration.

#non-thermal treatment #pulsed electric field #mandarin juice #carrot juice #pasteurization

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[학술지(정기간행물)] - Beltrán-González F / 2008 / Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina / J. Sci. Food Agric 88 : 1731 ~ 1738

[학술지(정기간행물)] - Martínez-Flores HE / 2015 / Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage / Food Chem 172 : 650 ~ 656

[학술지(정기간행물)] - Min S / 2003 / Commercial-scale pulsed electric field processing of orange juice / J. Food Sci 68 : 1265 ~ 1271

[학술지(정기간행물)] - Xiang B / 2014 / Effects of pulsed electric fields on physicochemical properties and microbial inactivation of carrot juice / J. Food Process. Preserv 38 : 1556 ~ 1564

[학술지(정기간행물)] - Vervoort L / 2011 / Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters / Innov. Food Sci. Emerg. Technol 12 : 466 ~ 477

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