Pulsed electric field 공정을 이용한 감귤 주스와 당근 주스 살균

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 4; pp. 408 - 414
• Main Authors: 이승조(Seung Jo Lee), 최혁준(Hyuk Joon Choi), 민세철(Sea Cheol Min)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2017; Korean Society of Food Science & Technology
• Subjects: Aerobes; Aerobic microorganisms; Electric fields; Inlet temperature; Juices; Microorganisms; Pasteurization; Vegetable juices; Vegetables; 식품과학; pasteurization; pulsed electric field; non-thermal treatment; mandarin juice; carrot juice
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.4.408

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 25°C (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 40°C increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and 40°C 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.