Pasteurization of pomegranate juice using high-intensity pulsed electric fields

Cui Xiaomei; Yang Ruijin; Zhao Wei; Sun Zhongguo; Yu Quanfeng

Volume 23 Issue 3

Mar. 2007

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Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE) > 2007 > 23(3): 252-256.

Cui Xiaomei, Yang Ruijin, Zhao Wei, Sun Zhongguo, Yu Quanfeng. Pasteurization of pomegranate juice using high-intensity pulsed electric fields[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(3): 252-256.

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Pasteurization of pomegranate juice using high-intensity pulsed electric fields

1.
Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China
2.
School of Food Science and Technolgy, Southern Yangtze University, Wuxi 214036, China
3.
Shandong Fengyuan Zhongke Ecolgy Technolgy Co. , Zaozhuang 277300, China

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Received Date: May 22, 2006
Revised Date: November 09, 2006
Published Date: March 30, 2007

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Abstract

Abstract

Pulsed electric fields(PEF) was applied to analyze the pasteurization of pomegranate juice. And the changes in the physico-chemical properties of the juice were researched. Results show that electric field intensity and treatment time are main influence factors. About 3.62 lgs reduction of E. coli is achieved at 35 kV/cm for 200 microseconds(2 μs pulse width, 100 Hz). Under the same condition, 2.34 and 0.74 lgs reduction of yeast and A. niger are found. While the temperature in the treatment chamber is raised to 50℃ with the change of frequency, 1.82 lgs reduction of A. niger is achieved. No significant changes in the color, content of polyphenosl and clarity are observed after PEF treatment at above conditions.
- high intensity pulsed electric fields,
- microorganism inactivation,
- pomegranate juice,
- physico-chemical property

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