Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm |
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| Authors: | CJ McDonald SW Lloyd MA Vitale K Petersson F Innings |
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| Affiliation: | Author McDonald is with Jack in the Box, Inc., 9330 Balboa Ave., San Diego, CA 92123. Authors Lloyd and Vitale are with PurePulse Technologies, 4241 Ponderosa Ave., San Diego, CA 92123. Authors Petersson and Innings are with TetraPak Processing, Ruben Rausings gata, S-221 86, Lund, Sweden. |
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| Abstract: | ABSTRACT: Inactivation of 4 microorganisms in orange juice was investigated in a 100 L/h flowing pulsed electric field (PEF) system. Electric field levels of 30 kV/cm and 50 kV/cm were applied, and Leuconostoc mesenteroides, E. coli , and Listeria innocua were inactivated by as much as 5 log cycles at 30 kV/cm and 50 °C. Saccharomyces cerevisiae ascospores were the least susceptible to PEF at all treatment levels, and a maximum of 2.5 log reduction was achieved at 50 kV/cm and 50 °C. Both electric field levels were effective in inactivating microorganisms at temperatures below standard thermal treatment, however, the number of pulses applied was particularly important in inactivation. |
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| Keywords: | pulsed electric fields orange juice nonthermal technology |
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