Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumila Niedzwetzkyana (Dieck))

• Published in: Journal of food safety Vol. 37; no. 4
• Main Authors: Katiyo, Wendy, Yang, Ruijin, Zhao, Wei
• Format: Journal Article
• Language: English
• Published: Westport Blackwell Publishers Inc 01.11.2017
• Subjects: Acidity; anthocyanins; apple juice; Apples; Conductivity; consumer demand; Cultivars; Deactivation; E coli; electric field; Electric field strength; Electric fields; Escherichia coli; Food and Drug Administration Food Code; Food safety; Fruit juices; Fruits; Fungi; heat; Inactivation; industrial applications; juice industry; Malus pumila; Microorganisms; Particle size; Pasteurization; pH effects; Physicochemical properties; Preservation; Product development; pulsed electric fields; Quality management; Regulatory agencies; Saccharomyces cerevisiae; Salmonella; Salmonella Enteritidis; temperature; Temperature effects; titratable acidity; total soluble solids

The influence of combined pulsed electric fields (PEF) and mild temperature on the inactivation of Escherichia coli, Salmonella enteritidis, and Saccharomyces cerevisiae suspended in a novel cloudy red apple juice (Malus pumila Niedzwetzkyana (Dieck)) was investigated to define treatment conditions...