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Pulsed electric field processing of formulated rice pudding

Ratanatriwong, P., Evrendilek, G. A., Zhang, Q.H.
Journal of food safety 2008 v.28 no.1 pp. 126-141
rice products, puddings, pulsed electric fields, electric field, electrical treatment, electric current, food processing quality, color, plate count, aerobes, molds (fungi), yeasts, shelf life, pH
The objectives of the study were to formulate a rice pudding to be processed by pulsed electric fields (PEF), define suitable PEF parameters and measure the shelf life of PEF-treated rice pudding. Rice pudding was processed by a combination of mild heat (55C for 30 s) and PEF. PEF processing parameters were 33 kV/cm electric field strength, 100 L/h flow rate, 1.47 μs pulse duration and 500 pps repetition rate. The samples were then aseptically packed and kept at 4C for 94 days. pH, color, total aerobic plate count (TPC) and total mold and yeast count (TMY) were measured during shelf life study. pH, TPC and TMY counts showed the effectiveness of PEF system in that 55C+PEF-treated products had significantly longer shelf life than that of control group (P < 0.05). L, a, and b values for color measurement of the control and the 55C+PEF-treated samples were not significantly different (P > 0.05). The extension of pulsed electric field (PEF) technology to high-viscosity low-acidity particulate food requires better understanding of product characteristics and PEF systems. This study is another approach to present the applicability of PEFs to particulate foods. In order to process rice pudding, a mild heat treatment at 55C for 30 s was combined with PEFs. In this frame, reformulation of rice pudding, determination of PEF processing parameters and shelf life study of PEF-processed rice pudding was studied. It was demonstrated that 55C+PEF treatment of rice pudding is a viable option for food industry.