Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization | ||
| Archives of Agriculture Sciences Journal | ||
| Article 10, Volume 3, Issue 3, December 2020, Pages 148-167 PDF (640.49 K) | ||
| Document Type: Research article | ||
| DOI: 10.21608/aasj.2020.130348 | ||
| Authors | ||
| G. A. El Sayed* 1; M. A. Osman2; A. A. Abd El-Hamied1; T. H. Ghanem3 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assuit, Egypt | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt | ||
| 3Department of Agriculture Products Process Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt | ||
| Abstract | ||
| The aim of this study was to investigate the efficiency test of a laboratory scale of pulsed electric field (PEF) device, on strawberry juices treated in a batch system. strength was (18.5 kV/cm for 500 µs at 100 Hz) for 60 sec. or 90 seconds as alternative physical and non-thermal method compared with those of thermal traditional method of pasteurization used Indirect heating by double jacket suit at (90оC / 5 min) and unprocessed juice (Fresh juice) as a reference (Control) was studied in terms of effect of these treatments’ physico-chemical characteristics, (TSS, pH, acidity and color), ascorbic acid, microbial stability and shelf life, of treated strawberry juices. After treatments and whether storage at room temperature at (22°C ±3) for 45 days or in refrigerator at (4°C ±1) for 105 days. Pulsed electric field device subject of study was effective as thermal pasteurization not only to achieve microbial stability juices, but also to obtain juices with a high content of vitamin C like fresh, perfectly. | ||
| Keywords | ||
| pulsed electric field device; thermal pasteurization; strawberry juices; microbial stability; shelf life | ||
|
Statistics Article View: 380 PDF Download: 937 |
||
