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Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
J Agric Food Chem. 2000 Oct; 48(10):4597-605.JA

Abstract

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). The PEF-treated orange juice had lower browning index, higher whiteness (L), and higher hue angle (theta) values than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0. 05). The PEF-treated orange juice had a smaller particle size than the heat-pasteurized orange juice (p < 0.05). degrees Brix and pH values were not significantly affected by processing methods (p > 0. 05).

Authors+Show Affiliations

Yeom HW
Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210, USA.
Streaker CB
No affiliation info available
Zhang QH
No affiliation info available
Min DB
No affiliation info available

MeSH

Ascorbic AcidBeveragesCitrusElectromagnetic FieldsFood PreservationSterilization

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

11052706

Citation

Yeom, H W., et al. "Effects of Pulsed Electric Fields On the Quality of Orange Juice and Comparison With Heat Pasteurization." Journal of Agricultural and Food Chemistry, vol. 48, no. 10, 2000, pp. 4597-605.
Yeom HW, Streaker CB, Zhang QH, et al. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem. 2000;48(10):4597-605.
Yeom, H. W., Streaker, C. B., Zhang, Q. H., & Min, D. B. (2000). Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry, 48(10), 4597-605.
Yeom HW, et al. Effects of Pulsed Electric Fields On the Quality of Orange Juice and Comparison With Heat Pasteurization. J Agric Food Chem. 2000;48(10):4597-605. PubMed PMID: 11052706.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. AU - Yeom,H W, AU - Streaker,C B, AU - Zhang,Q H, AU - Min,D B, PY - 2000/10/29/pubmed PY - 2001/2/28/medline PY - 2000/10/29/entrez SP - 4597 EP - 605 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 10 N2 - 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). The PEF-treated orange juice had lower browning index, higher whiteness (L), and higher hue angle (theta) values than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0. 05). The PEF-treated orange juice had a smaller particle size than the heat-pasteurized orange juice (p < 0.05). degrees Brix and pH values were not significantly affected by processing methods (p > 0. 05). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11052706/Effects_of_pulsed_electric_fields_on_the_quality_of_orange_juice_and_comparison_with_heat_pasteurization_ DB - PRIME DP - Unbound Medicine ER -