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| Non-thermal processing of orange juice by PEF in continuous chamber |
| 1.Institute of Power Electronics,Dalian University of Technology,Dalian,Liaoning 116024,China;2.College of Food Science and Technology,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China |
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Abstract A Pulsed Electric Fields（PEF） system self-designed with a square pulse generator and continuous chambers was described.The dielectric breakdown of gas bubbles entrapped in orange juice,as a limiting factor in PEF preservation,was investigated.A new electrode system was developed to reduce bubbles in chambers,which made it possible to work long time avoiding discharging and keeping process non-thermal.Pure naturally contaminated orange juice was pasteurized using PEF treatment at the electric field strength of 12.5 kV/cm for 340 μs pulsed treatment time.There are reductions in bacteria counts from 2 200 cfu/mL and 1 500 cfu/mL to 20 cfu/mL and 10 cfu/mL for yeast and mold counts individually.The treated juice,without aseptically filled,can be stored at 0 ℃ for 20 days without any significant microbial growth.Results of experiments show that the color,aroma and flavor of orange treated by PEF are significantly superior to that treated by conventional high temperature and short time method（performed at 90 ℃ for 15 s）.
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2009, Vol. 30 
