Abstract
The effect of pulsed electric field (PEF) treatment on the inactivation of E. coli O157:H7 (bench scale) and shelf-life evaluation of aseptically packaged apple juice and cider (pilot plant scale) were investigated. Apple juice samples inoculated with E. coli O157:H7 were processed through a bench scale PEF system with electric field strengths of 34, 31, 28, 25, and 22 kV/cm and a mean total treatment time of 166 μs. Through a pilot-plant scale PEF system, fresh apple cider and reconstituted apple juice were processed using a 35-kV/cm electric field strength and 94 μs mean total treatment time, aseptically packed into 213-g (6 oz) plastic cup containers and stored at 4, 22, and 37°C for 70 days. PEF and heating (60°C for 30 s) were combined to process fresh apple cider. The inactivation of E. coli O157:H7 by the bench scale PEF system resulted in a 4.5 log reduction ( P<0.01). The pilot plant scale PEF system improved the microbial shelf-life of apple cider ( P<0.05), and did not alter the natural food color and vitamin C for both samples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Innovative Food Science & Emerging Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
