Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice

被引：29

作者：

Kantala, Chatchawan ^{[1
]}

Supasin, Supakiat ^{[1
]}

Intra, Panich ^{[2
]}

Rattanadecho, Phadungsak ^{[1
]}

机构：

[1] Thammasat Univ, Fac Engn, Dept Mech Engn, Rangsit Ctr, Pathum Thani 12121, Thailand

[2] Rajamangala Univ Technol Lanna, Res Unit Appl Elect Field Engn RUEE, Coll Integrated Sci & Technol, Chiang Mai 50220, Thailand

来源：

FOODS | 2022年 / 11卷 / 08期

关键词：

Thai orange juice; pulsed electric field; microbial inactivation; conventional thermal pasteurization; HIGH-PRESSURE; REFRIGERATED STORAGE; BIOACTIVE COMPOUNDS; FRUIT JUICES; QUALITY; IMPACT; PASTEURIZATION; PARAMETERS; PEF;

D O I：

10.3390/foods11081102

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of Staphylococcus aureus and Escherichia coli in TOJ. A 5-log reduction was obtained after 10 pulses of PEF treatment when using and electrical field strength of 30 kV cm(-1), and the microbial inactivation by the PEF treatment resulted from the electroporation more than the temperature. Moreover, PEF treatment affects the quality parameters less than CTP. Moreover, PEF treatment did not affect the TOJ quality parameters such as pH, commission international de l'eclairage (CIE), viscosity, and total soluble solid (TSS), but saved vitamin C and all sugar and all mineral (sucrose, glucose, fructose, sodium, lithium, potassium, magnesium, and calcium) values more than CTP treatment.

引用

页数：10

共 30 条

[1] Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation [J].