|
KMID : 0380620170490040408
|
|
Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.408 ~ p.414
|
|
|
Pulsed electric field pasteurization of mandarin and carrot juices
|
|
Lee Seung-Jo
Choi Hyuk-Joon
Min Sea-Cheol
|
|
|
Abstract
|
|
|
|
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 40oC increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and 40oC 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.
|
|
|
KEYWORD
|
|
|
non-thermal treatment, pulsed electric field, mandarin juice, carrot juice, pasteurization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|