Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields

2007 ◽  
pp. 95-114 ◽  
Author(s):  
Zs. Cserhalmi
Keyword(s):  
Electric Fields ◽  
High Voltage ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Thermal Pasteurization

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

scholarly journals Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

2019 ◽  
Vol 298 ◽  
pp. 63-73 ◽  
Author(s):  
R.A.H. Timmermans ◽  
H.C. Mastwijk ◽  
L.B.J.M. Berendsen ◽  
A.L. Nederhoff ◽  
A.M. Matser ◽  
...  
Keyword(s):  
Electric Fields ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Moderate Intensity ◽  
Preservation Technology

Combined Effect of Nisin and Pulsed Electric Fields on the Inactivation of Escherichia coli

2000 ◽  
Vol 63 (6) ◽  
pp. 741-746 ◽  
Author(s):  
MAURICIO R. TEREBIZNIK ◽  
ROSA J. JAGUS ◽  
PATRICIA CERRUTTI ◽  
MARTA S. DE HUERGO ◽  
ANA M. R. PILOSOF
Keyword(s):  
Escherichia Coli ◽  
Protective Effect ◽  
Electric Fields ◽  
High Voltage ◽  
Combined Treatment ◽  
Action Spectrum ◽  
Pulsed Electric Fields ◽  
Combined Effect ◽  
Bacterial Cells ◽  
Doehlert Design

The Doehlert design was applied in order to investigate the combined effect of nisin and high voltage pulsed electric fields (PEF) on the inactivation of Escherichia coli in simulated milk ultrafiltrate media. Nisin alone was totally inactivated by PEF, but in the presence of bacterial cells a protective effect was observed. However, the effectiveness of nisin was still decreased when bacterial cells were subjected to the combined treatment. In spite of this phenomenon, an almost additive response emerged as a consequence of the combined treatment. A 4-log cycle reduction may be accomplished with around 1,000 IU/ml (7.15 μM) of nisin and three pulses of 11.25 kV/cm or 500 IU/ml for five pulses of the same intensity. The observed efficacy arising from the combination of both treatments suggests the possibility of using PEF for improving the action spectrum of natural antimicrobials.

Nonthermal Pasteurization of Takju using Batch High Voltage Pulsed Electric Fields with Exponential Decay Pulse

2013 ◽  
Vol 17 (2) ◽  
pp. 179-184
Author(s):  
Bo-Ra Kim ◽  
◽  
Tae-Bum Chung ◽  
Hee Joung Hong ◽  
Jin-Seon Kim ◽  
...  
Keyword(s):  
Electric Fields ◽  
Exponential Decay ◽  
High Voltage ◽  
Pulsed Electric Fields

scholarly journals Review of the Dynamics of Coalescence and Demulsification by High-Voltage Pulsed Electric Fields

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Ye Peng ◽  
Tao Liu ◽  
Haifeng Gong ◽  
Xianming Zhang
Keyword(s):  
Electric Field ◽  
Electric Fields ◽  
High Voltage ◽  
Industrial Application ◽  
Voltage Pulse ◽  
Pulse Electric Field ◽  
Pulsed Electric Fields ◽  
High Voltage Pulse ◽  
Technological Method ◽  
Pulse Electric

The coalescence of droplets in oil can be implemented rapidly by high-voltage pulse electric field, which is an effective demulsification dehydration technological method. At present, it is widely believed that the main reason of pulse electric field promoting droplets coalescence is the dipole coalescence and oscillation coalescence in pulse electric field, and the optimal coalescence pulse electric field parameters exist. Around the above content, the dynamics of high-voltage pulse electric field promoting the coalescence of emulsified droplets is studied by researchers domestically and abroad. By review, the progress of high-voltage pulse electric field demulsification technology can get a better understanding, which has an effect of throwing a sprat to catch a whale on promoting the industrial application.

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

Food Control ◽  
2011 ◽  
Vol 22 (10) ◽  
pp. 1639-1646 ◽  
Author(s):  
Laura Salvia-Trujillo ◽  
Mariana Morales-de la Peña ◽  
M. Alejandra Rojas-Graü ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage ◽  
Enzymatic Stability
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