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. 2018 Jan 25;27(3):669-675.
doi: 10.1007/s10068-018-0311-7. eCollection 2018 Jun.

Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat

Seung Jo Lee  1 , In Hee Bang  1 , Hyuk-Joon Choi  2 , Sea C Min  1
Affiliations

Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat

Seung Jo Lee et al. Food Sci Biotechnol. .

Abstract

Effects of pulsed electric filed (PEF) processing combined with heating (H-PEF processing) on the inactivation of microorganisms and the physicochemical properties of mixed mandarin and Hallabong tangor (MH) juice were studied. Using a pilot-scale PEF system, MH juice, pre-heated at 55 °C, was PEF-treated at 19 kV/cm of electric field and 170 kJ/L of specific energy and the juice, pre-heated at 70 °C, was PEF-treated at 16 kV/cm and 100 kJ/L or 12 kV/cm and 150 kJ/L. H-PEF processing at 70 °C-16 kV/cm-100 kJ/L reduced the aerobe, yeast/mold, and coliform counts of MH juice by 3.9, 4.3, and 0.8 log CFU/mL, respectively, without affecting the ascorbic acid concentration and antioxidant capacity of juice. H-PEF processing changed juice color and browning degree (p < 0.05), but not total soluble solid content or pH. By controlling initial juice temperature and electric field strength, H-PEF processing can be an effective pasteurization method for mixed juice with minimal changes in quality.

Keywords: Citrus juice; Combined treatment; Mixed fruit juice; Pasteurization; Pulsed electric field.

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Figures

Fig. 1
Fig. 1
Effects of pulsed electric field treatments combined with heating (H-PEF) on the inactivation of total mesophilic aerobes, yeast and molds, and coliforms in mixed mandarin-Hallabong tangor (MH) juice
See this image and copyright information in PMC

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