Details

Autor(en) / Beteiligte

• Wu, Shilin
• Yang, Na
• Jin, Yamei
• Xu, Xueming
• Jin, Zhengyu
• Xie, Zhengjun

Titel

Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice

Ist Teil von

• Food chemistry, 2020-09, Vol.325, p.126943-126943, Article 126943

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •A novel technique-Induced Electrical Field (IEF) for liquid sterilization was proposed.•The sterilization effects of IEF could be amplified with special structure.•The IEF treatment with moderate heat kept higher total phenol and reducing sugar.•A significant thermal effect and reduction of S. cerevisiae about 4.6 log (CFU/mL) were observed. The non-conventional technologies about continuous sterilization of liquid food were focused on recently, which is benefits for industrialization. In this study, the machine with an induced electric field was used to sterilize S. cerevisiae in apple juice and the juice quality also was researched. The optimal condition is 800 V, 400 Hz, 5 rpm and 2 mm. Furthermore, the sterilization of the IEF was attributed to non-thermal and thermal effects. The IEF treatment group has a reduction of about 4.6 logs (CFU/mL) in S. cerevisiae at 400 Hz, 800 V, and 2 mm, while the non-thermal group is nearly 2 logs (CFU/mL). The improvement of conductivity and the reduction of pH value imply that IEF might destroy the cell structure. Meanwhile, polyphenol compounds and amino acids in the IEF group were protected well than other groups. Generally, IEF is a potential technology for industrial sterilization of liquid beverages.