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Commercial scale pulsed electric field processing of tomato juice.
J Agric Food Chem. 2003 May 21; 51(11):3338-44.JA

Abstract

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p < 0.05). No significant differences were observed in the concentration of lycopene, degrees Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).

Authors+Show Affiliations

Department of Food Science and Technology, 110 Parker Food Science and Technology Building, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12744664

Citation

Min, Seacheol, et al. "Commercial Scale Pulsed Electric Field Processing of Tomato Juice." Journal of Agricultural and Food Chemistry, vol. 51, no. 11, 2003, pp. 3338-44.
Min S, Jin ZT, Zhang QH. Commercial scale pulsed electric field processing of tomato juice. J Agric Food Chem. 2003;51(11):3338-44.
Min, S., Jin, Z. T., & Zhang, Q. H. (2003). Commercial scale pulsed electric field processing of tomato juice. Journal of Agricultural and Food Chemistry, 51(11), 3338-44.
Min S, Jin ZT, Zhang QH. Commercial Scale Pulsed Electric Field Processing of Tomato Juice. J Agric Food Chem. 2003 May 21;51(11):3338-44. PubMed PMID: 12744664.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Commercial scale pulsed electric field processing of tomato juice. AU - Min,Seacheol, AU - Jin,Z Tony, AU - Zhang,Q Howard, PY - 2003/5/15/pubmed PY - 2003/7/18/medline PY - 2003/5/15/entrez SP - 3338 EP - 44 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 11 N2 - Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p < 0.05). No significant differences were observed in the concentration of lycopene, degrees Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12744664/Commercial_scale_pulsed_electric_field_processing_of_tomato_juice_ L2 - https://doi.org/10.1021/jf0260444 DB - PRIME DP - Unbound Medicine ER -