Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization
El Sayed, G., Osman, M., Abd El-Hamied, A., Ghanem, T. (2020). Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization. EKB Journal Management System, 3(3), 148-167. doi: 10.21608/aasj.2020.130348
G. A. El Sayed; M. A. Osman; A. A. Abd El-Hamied; T. H. Ghanem. "Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization". EKB Journal Management System, 3, 3, 2020, 148-167. doi: 10.21608/aasj.2020.130348
El Sayed, G., Osman, M., Abd El-Hamied, A., Ghanem, T. (2020). 'Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization', EKB Journal Management System, 3(3), pp. 148-167. doi: 10.21608/aasj.2020.130348
El Sayed, G., Osman, M., Abd El-Hamied, A., Ghanem, T. Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization. EKB Journal Management System, 2020; 3(3): 148-167. doi: 10.21608/aasj.2020.130348

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, Page 148-167  XML PDF (640.49 K)
Document Type: Research article
DOI: 10.21608/aasj.2020.130348
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Authors
G. A. El Sayed email 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
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