Yeom H W, Streaker C B, Zhang Q H, Min D B
Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210, USA.
J Agric Food Chem. 2000 Oct;48(10):4597-605. doi: 10.1021/jf000306p.
Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0.05). The PEF-treated orange juice had lower browning index, higher whiteness (L), and higher hue angle (theta) values than the heat-pasteurized orange juice during storage at 4 degrees C (p < 0. 05). The PEF-treated orange juice had a smaller particle size than the heat-pasteurized orange juice (p < 0.05). degrees Brix and pH values were not significantly affected by processing methods (p > 0. 05).
研究了35 kV/cm的脉冲电场（PEF）处理59微秒对橙汁品质的影响，并与94.6℃加热30秒的热巴氏杀菌处理进行了比较。PEF处理可在4、22和37℃下抑制微生物生长112天，并使88%的果胶甲酯酶（PME）失活。在4℃储存期间，PEF处理的橙汁比热巴氏杀菌处理的橙汁保留了更多的维生素C和五种代表性风味化合物（p<0.05）。在4℃储存期间，PEF处理的橙汁比热巴氏杀菌处理的橙汁具有更低的褐变指数、更高的白度（L）和更高的色相角（θ）值（p<0.05）。PEF处理的橙汁比热巴氏杀菌处理的橙汁粒径更小（p<0.05）。糖度和pH值不受加工方法的显著影响（p>0.05）。
