Application of pulsed electric field in pasteurization of orange juice of siam cultivar: study on nutritional, physical, chemical properties, and total microorganism

Abstract

Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange juice after pasteurization. The research was conducted from June until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, density, pH, total soluble and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional, physical and chemical properties and total microbes after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 10 minutes (2 cycles).