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


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.


  1. Ogunlesi AT, Lee CY. Effect of thermal processing on the stereoisomerization of major carotenoids and vitamin A value of carrot. Food Chem. 4: 311-320 (1979)
  2. Ray B. Control by New Nonthermal Methods. In: Fundamental Food Microbiology. CRC Press, New York, NY, USA. pp. 441- 460 (1996)
  3. Oshima T, Sato K, Terauchi H, Sato M. Physical and chemical modification of high-voltage pulse sterilization. J. Electrostat. 42: 159-166 (1997)
  4. Jung TB. Nonthermal sterilization of takju by high voltage pulsed electric field. MD thesis. Yonsei University, Seoul, Korea (1996)
  5. Lim SB, Jwa MK. Effect of blanching condition on the quality of carrot juice. J. Korean Soc. Food Sci. Nutr. 25: 680-686 (1996)
  6. Vega H, Powers JR, Barbosa-Canovas GV, Swanson BG. Plasmin inactivation with pulsed electric fields. J. Food Sci. 60: 1143- 1148 (1995)
  7. Zhang Q, Monsalve-Gonzalez A, Oin BL, Barbosa-Canovas GV, Swanson BG. Inactivation of Saccharomyces cerevisiae by square wave and exponential decay pulsed electric field. J. Food Process Eng. 17: 469-478 (1994)
  8. Mertens B, Knorr D. Developments of nonthermal processes for food preservation. Food Technol.-Chicago 46: 124-133 (1992)
  9. Aibara S, Hisaki K, Watanabe K. Effects of high-voltage field treatment on wheat dough and bread-making properties. Cereal Chem. 69: 465-467 (1992)
  10. Dimirtrov DS. Electric field-induced breakdown of lipid bilayers and cell membranes: A thin viscoelastic model. J. Membrane Biol. 78: 53-60 (1984)
  11. Vega-Mercado H, Pothakamury UR, Chang FJ, Barbosa-Canovas GV, Swanson BG. Inactivation of Escherichia coli by combining pH, ionic strength, and pulsed electric field hurdles. Food Res. Int. 29: 117-121 (1996)
  12. Chen BH, Peng HY, Chen HE. Changes of carotenoids, color, and vitamin A contents during processing of carrot juice. J. Agr. Food Chem. 43: 1912-1918 (1995)
  13. Qin B, Pothakamury UR, Vega H, Martin O, Barbosa-Canovas GV, Swanson BG. Food pasteurization using high-intensity pulsed electric fields. Food Technol.-Chicago 49: 55-60 (1995)
  14. Chernomordik LV, Sukharev SI, Popov SV, Pastushenko VF, Sokirko AV, Abidor IG, Chizmadzhev YA. The electrical breakdown of cell and lipid membranes: The similarity of phenomenologies. Biochim. Biophys. Acta 902: 360-373 (1987)
  15. Shin JK. Inactivaion of Saccharomyces cereivsiae by high voltage pulsed electric fields. PhD thesis, Yonsei University, Seoul, Korea (2000)
  16. Panalaks T, Murray YK. Effect of processing on the content of carotenoids isomers in vegetables and peaches. J. Inst. Can. Technol. 3: 145-152 (1970)
  17. Vega H, Powers JR, Martin-Belloso O, Leudecke L, Barbosa- Canovas GV, Swanson BG. Effect of pulsed electric fields on the susceptibility of protein to proteolysis and inactivation of an extra cellular protease from Pseudomonas fluorescens M3/6V. pp. C73- 77. In: International Congress on Engineering and Food. April 13-17, Brighton, UK (1997)
  18. Coster HGL, Zimmerman U. The mechanism of electrical breakdown in the membranes of Valonia utricularis. J. Membrane Biol. 22: 73-90 (1975)
  19. Qin BL, Pothakamury UR, Vega H, Martin O, Barbosa-Canovas GV, Swanson BG. Nonthermal pasteurization of liquid foods using high intensity pulsed electric fields. Crit. Rev. Food Sci. 36: 603-627 (1996)
  20. Rogob EA. Electroplasmolysis. p. 86. In: Electrical and Physical Process of Food. Agriculture Production, Moscow, Russia (1988)