Abstract
The possibility of microbial reduction by external pulsed electric field (PEF) offers a new application for pulsed power technology. Applying PEF technology to food pasteurization is a promising non-thermal method. One of such application is prevention of microbial growth, an effect that is based on irrreversible permiabilization of cell membranes. The objective of this study was to increase the shelf life of tomato juice using PEF method. It is reported that the microbes present in tomato juice were inactivated by PEF process using co-axial and co-field continuous treatment chambers. The samples were subjected to different electric field intensities (30 and 50 kVcm-1) with the same flow rate (100 mL min-1) and the same pulse number (150 pulses). After treatment, in both co-axial and co-linear chambers, greater reduction in microbial counts were seen at higher intensity of 50 kVcm-1. The co-axial treatment chamber at 150 pulses was more effective than co-linear treatment chamber (1.16 and 0.77 log reduction). Key words: Pulsed electric field, co-field continuous flow treatment chamber, co-axial continuous flow treatment chamber, tomato juice, microbial growth reduction.
Highlights
Micro obial and phy ysico-c chemic cal cha anges in tom mato juic ce subjected to puls sed ele ectric field trreatme ent
The PEF treatments were carried out on two separate batches of tomato juice on two different days and all chemical, nutritional and microbial analyses were done in duplicates
The chemical properties and vitamin C content did not vary much when fresh tomato juice was subjected to PEF in both co-axial and co-linear continuous treatment chambers
Summary
Micro obial and phy ysico-c chemic cal cha anges in tom mato juic ce subjected to puls sed ele ectric field trreatme ent. Herre co-axial and co-linear c continu uous flow treatm ment chambers eled for simula ation studies using a softw ware have been mode ered during the PEF chamber is Electriic field strength invers ely proportiona al to the cross sectional area of the fluid flow w o the gap distan nce between the e two electrodes.
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