Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization

El Sayed, G. A.; Osman, M. A.; Abd El-Hamied, A. A.; Ghanem, T. H.

doi:10.21608/aasj.2020.130348

Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization

Document Type : Research article

Authors

¹ Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assuit, Egypt

² Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

³ Department of Agriculture Products Process Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt

10.21608/aasj.2020.130348

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 (90^оC / 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.

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