Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Square Wave Pulse and Quality Change during Storage

고전압 square wave pulse를 이용한 당근 주스의 살균 및 저장 중 품질 변화

  • Shin, Jung-Kue (Department of Korea Traditional Food Culture, Jeonju University) ;
  • Ha, Koo-Yong (R&D Center, Doosan Coporation) ;
  • Pyun, Yu-Ryang (Department of Biotechnology, Yonsei University) ;
  • Choi, Mun-Sil (Department of Food Science and Technology, Ewha Womans University) ;
  • Chung, Myong-Soo (Department of Food Science and Technology, Ewha Womans University)
  • 신정규 (전주대학교 전통음식문화) ;
  • 하구용 ((주)두산 R&D 센터 주류연구소) ;
  • 변유량 (연세대학교 생명공학과) ;
  • 최문실 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Published : 2007.10.31

Abstract

In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at $4^{\circ}C$ and $25^{\circ}C$ were investigated. The sterility fur bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65kV/cm with a treatment time of $200{\mu}s$ in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature $(20^{\circ}C)$, no significant physical and chemical changes were found at the cold storage temperature $(4^{\circ}C)$ during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.

Keywords

high voltage pulsed electric fields;sterility;square wave pulse;carrot juice;physical and chemical changes

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