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KMID : 0380620070390050506
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 5 p.506 ~ p.514
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Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Square Wave Pulse and Quality Change during Storage
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Shin Jung-Kue
Ha Koo-Yong
Pyun Yu-Ryang
Choi Mun-Sil
Chung Myong-Soo
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Abstract
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In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at 4°C and 25°C were investigated. The sterility for bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65 kV/cm with a treatment time of 200 μs in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature (20°C), no significant physical and chemical changes were found at the cold storage temperature (4°C) during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.
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KEYWORD
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high voltage pulsed electric fields, sterility, square wave pulse, carrot juice, physical and chemical changes
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