Ayhan Z, Yeom H W, Zhang Q H, Min D B
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
J Agric Food Chem. 2001 Feb;49(2):669-74. doi: 10.1021/jf000984b.
Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 micros using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degrees C for 112 days. Packaging material had a significant effect (p < or = 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degrees C.
研究了包装材料、储存温度和时间对脉冲电场（PEF）处理橙汁稳定性的影响。使用集成中试规模的PEF加工和手套箱包装系统，以35 kV/cm的电场强度对单倍浓缩橙汁进行59微秒的PEF处理。在4℃和22℃下对玻璃、聚对苯二甲酸乙二酯（PET）、高密度聚乙烯和低密度聚乙烯中8种橙汁香气成分、颜色和维生素C的保留情况进行了112天的评估。包装材料对橙汁香气成分、颜色和维生素C的保留有显著影响（p≤0.05）。经PEF处理的橙汁在4℃下于玻璃和PET包装中的货架期>16周。
