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Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization

Author:
Yeom, H.W., Streaker, C.B., Zhang, Q.H., Min, D.B.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.10 pp. 4597-4605
ISSN:
0021-8561
Subject:
orange juice, juice quality, electrical treatment, pasteurization, pectinesterase, inactivation, ascorbic acid, vitamin content, flavor compounds, electric field
Abstract:
Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 microsecond 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).
Agid:
1361782