Abstract
The application of high voltage electric field for preservation of fruits/juices has a promising scope in food industry. The high voltage electric field processing (EFP) is an innovative non-thermal technique and free from bio-toxic effects. The technique has a viable solution of the problem yet faced in food industry to prolong life and to preserve and maintain quality with natural properties of the food. In this study, we have treated the pineapple samples by different strengths of high voltages AC such as 0.67 kV/cm, 1.33 kV/cm and 2.0 kV/cm for 3 hours in each test. In these experiments, all samples were kept in normal condition for seven days and observations were recorded by visual inspection of color, odors, cover hardness and taste for all samples before and after test. Based on results obtained by the physical and biochemical parameters suggest that the electric field of 2.0 kV/cm of high voltage AC stress has the best effect on the pineapple characteristics as compare to the values 0.67 kV/cm and 1.33 kV/cm of the applied electric field. The results of this experiment are encouraging and supportive for mass scale application to preserve and prolong life of fruits/juices.
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