Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice.
Food Chem
; 463(Pt 1): 141137, 2024 Sep 04.
Article
em En
| MEDLINE
| ID: mdl-39255704
ABSTRACT
Recently, unconventional techniques like induced electric field (IEF) for continuous pasteurization of liquid food have received great attention. In this study, the effect of IEF on temperature rise, microbiological and quality characteristics of bayberry juice was investigated. Voltage, current, and flow rate affected the terminal temperature. Both IEF (600 V, 4 L/h; 700 V, 6 L/h) and thermal pasteurization (95 °C, 2 min) completely inactivated total plate count, coliforms, yeast and mold in bayberry juice. The pH, total soluble solid and titratable acidity did not vary significantly post-IEF, but conductivity changed slightly. IEF-treated samples exhibited the lowest ΔE values without exceeding 3. Thermal pasteurization (95 °C, 2 min) scored the lowest in color, flavor, odor, and acceptance. GC-MS results demonstrated a significant increase in the content of total volatile compounds following IEF treatments, with the maximum increment reaching 10.65 %. Generally, IEF is a potential technology for processing liquid beverages.
Texto completo:
1
Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article