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Extending Shelf Life of Juice Products by Pulsed Electric Fields

Min, Seacheol
http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424

Abstract Details

2003, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Effects of commercial scale pulsed electric field (PEF) processing on the qualities of tomato juice and orange juice were studied and compared with those of thermal processing. The inactivation of tomato juice lipoxygenase (LOX) by PEF was studied using kinetic models. Tomato juice was prepared by hot break at 88 C for 2min or cold break at 68C for 2min and then thermally processed at 92C for 90s or PEF processed at 40kV/cm for 57micros. Freshly squeezed orange juice was thermally processed at 90C for 90s or processed by PEF at 40kV/cm for 97micros. Tomato juice was treated by a laboratory scale PEF system with the combinations of electric field strength (0, 10, 15, 20, 30, 35kV/cm), PEF treatment time (20, 30, 50, 60, 70micros), and PEF treatment temperature (10, 20, 30, 40, 50C) to study inactivation kinetics of tomato juice LOX by PEF. Both thermally and PEF processed tomato juices maintained microbial shelf life at 4C for 112d. PEF processed tomato juice retained more flavor compounds than thermally processed or unprocessed control juice (p<0.05). The lipoxygenase activities of thermally and PEF processed tomato juices were 0 and 47%, respectively. PEF processed tomato juice retained more ascorbic acid than thermally processed juice at 4C for 42d (p<0.05). PEF processed tomato juice had significantly lower nonenzymatic browning than thermally processed or control juice (p<0.05). Sensory evaluations indicated that PEF processed tomato juice had more preferred flavor and higher overall acceptability than thermally processed juice (p<0.01). Thermally and PEF processed orange juices maintained microbial shelf life at 4C for 196d. PEF processed orange juice retained more ascorbic acid, flavor, and color than thermally processed juice (p<0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control orange juice, followed by PEF processed juice and then by thermally processed juice (p<0.01). Laboratory scale PEF treatment at 30 kV/cm for 60micros at 50C inactivated 88.1% of LOX. The first-order kinetic models, the Hulsheger’s model, and the Fermi’s model adequately described the LOX inactivation by PEF. Applied electric field strength was the primary variable for the inactivation of LOX by PEF.
Qinghua Zhang (Advisor)
216 p.
Pulsed Electric Field; Tomato juice; Orange juice; Shelf life; Enzyme inactivation by PEF

Recommended Citations

Citations

  • Min, S. (2003). Extending Shelf Life of Juice Products by Pulsed Electric Fields [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424

    APA Style (7th edition)

  • Min, Seacheol. Extending Shelf Life of Juice Products by Pulsed Electric Fields. 2003. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424.

    MLA Style (8th edition)

  • Min, Seacheol. "Extending Shelf Life of Juice Products by Pulsed Electric Fields." Doctoral dissertation, Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046317424

    Chicago Manual of Style (17th edition)

osu1046317424
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This open access ETD is published by The Ohio State University and OhioLINK.
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