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http://dx.doi.org/10.11002/kjfp.2013.20.5.650

Effect of continuous pulsed electric fields treatments on quality of apple juice  

Ahn, Seong-Hwan (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Kim, Young-Ho (Korea Food Research Institute)
Chung, Suk Jin (Department of Food Science and Technology, Seoul National University of Science and Technology)
Park, Kee-Jai (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.20, no.5, 2013 , pp. 650-658 More about this Journal
Abstract
Apple juices were sterilized by continuous pulsed electric field (PEF) treatments of pulse width of 25 ${\mu}s$ at electric field intensity of 20.0 kV/cm, and with the varied pulse frequencies of 35 Hz (40 kJ/L), 55 Hz (70 kJ/L), 72 Hz (100 kJ/L) and 85 Hz (130 kJ/L). The PEF treatments of apple juice reduced the microbial counts from 5.3 log CFU/mL of initial state to 3.0 log CFU/mL after PEF treatment at energy density of 130 kJ/L. Also yeast and fungi after PEF treatments were reduced from 5.3 log CFU/mL to 3.0 log CFU/mL and Escherichia coli were from 5.3 log CFU/mL of initial state to 4.7 log CFU/mL to < $10^1$ CFU/mL. The soluble solids and free sugars did not significantly differ (p<0.05) depending on conditions of PEF treatment. The total phenolic contents and antioxidant activity such as the DPPH and ferric reducing antioxidant power (FRAP) by PEF treatments were significantly partly reduced, but the PEF-reduced value came in smaller quantities than the heat treatment at $65^{\circ}C$. The iterative PEF treatments with pulse width of 25 ${\mu}s$ and pulse frequency of 85 Hz at electric field intensity of 20.0 kV/cm showed limited in microbial reduction. Also, total phenolic contents and antioxidant activity such as DPPH and FRAP, significantly decreased depending on treatment numbers of PEF (p<0.05).
Keywords
pulsed electric fields; processing; sterilization; quality; antioxidant activity;
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Times Cited By KSCI : 4  (Citation Analysis)
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