→ 한국식품과학회지2017 ; 49(04): 408-414
Pulsed electric field pasteurization of mandarin and carrot juices
Pulsed electric field 공정을 이용한 감귤 주스와 당근 주스 살균
Seung Jo Lee, Hyuk Joon Choi1, and Sea Cheol Min*
Department of Food Science and Technology, Seoul Women’s University 1BK bio
서울여자대학교 식품공학과, 1비케이바이오
Effects of pulsed electric field (PEF) processing on growth inhibition of indigenous aerobic microorganisms and the quality of mandarin and carrot juices were investigated. Mandarin juice was PEF-treated at 15-23 kV/cm for 23-241 μs, whereas carrot juice was treated at 13-14 kV/cm for 127-198 s. At 25oC (inlet temperature), PEF treatments at 23 kV/cm for 104 μs and 14 kV/cm for 198 μs reduced the numbers of total mesophilic aerobes by 6.3±0.8 and 5.5±0.9 log CFU/mL in mandarin juice and carrot juice, respectively. Elevation of inlet temperature to 40oC increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and 40oC did not alter the physicochemical and nutritional properties of both juices (p>0.05). PEF is a feasible technology to pasteurize mandarin and carrot juices commercially, with minimal quality deterioration.
non-thermal treatment, pulsed electric field, mandarin juice, carrot juice, pasteurization
한국식품과학회지 2017 Aug; 49(04): 408 - 414