APRICOT NECTAR PROCESSING BY PULSED ELECTRIC FIELDS

作者：Evrendilek Gulsun Akdemir^*; Altuntas Julide; Sangun Mustafa Kemal; Zhang Howard Q

来源：International Journal of Food Properties, 2013, 16(1): 216-227.

DOI：10.1080/10942912.2010.551307

• Apricot nectar
• Food quality
• Foodborne pathogens
• Food spoilage fungi
• Microbial inactivation
• Pulsed electric fields

Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p <= 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.

• 出版日期2013