Effects of pulsed electric fields on physicochemical properties and microbial inactivation of carrot juice

Document Type

Article

Publication Date

1-1-2014

Abstract

Carrot juice samples treated with pulsed electric fields (PEF) of electric field intensity of 25kV/cm and treatment time of 144.6μs (PEF1) and 433.8μs (PEF2) and thermal pasteurization (TP) treatment of 90C for 1min were evaluated for physicochemical properties and microbial inactivation. The PEF1 and PEF2 treated carrot juice retained higher amounts of ascorbic acid, α-carotene, β-carotene and lutein than the TP-treated carrot juice. The PEF-treated carrot juices were not significantly (P>0.05) different in pH and °Brix compared to the control, while the TP-treated juices were significantly different in °Brix and total acidity compared to the control. The PEF2 was comparable with the TP for inactivation of aerobic bacteria and mold in carrot juice. © 2013 Wiley Periodicals, Inc.

Publication Source (Journal or Book title)

Journal of Food Processing and Preservation

First Page

1556

Last Page

1564

This document is currently not available here.

Share

COinS