Details

Autor(en) / Beteiligte

• Yeom, H.W.
• Streaker, C.B.
• Zhang, Q.H.
• Min, D.B.

Titel

Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice

Ist Teil von

• Journal of food science, 2000-11, Vol.65 (8), p.1359-1363

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

2000

Quelle

Access via Wiley Online Library

Beschreibungen/Notizen

• Orange juice was treated with pulsed electric fields (PEF) in a pilot‐plant system to optimize PEF‐processing conditions for maximum microbial inactivation and to investigate the effects of PEF on pectin methyl esterase (PME) activity. Electric‐field strengths of 20,25,30, and 35 kV/cm and total treatment times of 39, 49, and 59 μs were used. Higher electric‐field strengths and longer total treatment times were more effective to inactivate microorganisms and PME (p < 0.05). PEF treatment of orange juice at 35 kV/cm for 59 μs caused 7–log reductions in total aerobic plate count and yeast and mold counts. About 90% of PME activity was inactivated by PEF treatment at 35 kV/cm for 59 μs. PEF‐treated orange juice at 35 kV/cm for 59 ms did not allow growth of microorganisms and recovery of PME at 4, 22, and 37 °C for 112 d.