Study of pulsed electric field treated citrus juices

Cserhalmi, Zs.; Sass-Kiss, Á.; Tóth-Markus, M.; Lechner, N.

doi:10.1016/j.ifset.2005.07.001

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Study of pulsed electric field treated citrus juices

Author(s): Zs. Cserhalmi , Á. Sass-Kiss , M. Tóth-Markus , N. Lechner

Publication date Created: June 2006

Publication date (Print): June 2006

Journal: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

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Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts

W. Hamilton, A. Sale (1967)

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Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.

Hye Yeom, Charles Streaker, Q. Howard Zhang … (2000)

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p 0. 05).