Pasteurization of pomegranate juice using high-intensity pulsed electric fields

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.