A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields

作者：Yin Yongguang^*; Han Yong; Liu Jingbo

来源：Journal of Food Engineering, 2007, 79(4): 1256-1260.

DOI：10.1016/j.jfoodeng.2006.04.031

• spinach puree
• high intensity pulsed electric fields
• zinc salt
• protect green color

Green vegetables is easily to lose green color during processing and storage. In this paper a novel high intensity pulsed electric field (PEF) technique is applied to process spinach puree with dissoluble zinc salt. Various experimental conditions of the PEF process, such as water-soluble Zn2+ ion concentration (20-200 ppm), electric field strength (20-100 kV/cm) and storing temperature (25 degrees C and 37 degrees C), were investigated to optimize the process. Result shows: PEF method can increase the stability of chlorophyll by way of increasing electric fields, adding zinc ion and stabilizers. Spinach puree treated by PEF with acetate zinc below 75 ppm can be stored for a long time at room temperature, and visual green color in spinach puree treated by PEF (25 degrees C, several nanoseconds) can reach the similar effect of the thermal processing (121 degrees C, 60 min). From the viewpoints of energy, flavor and vegetable quality and process time, this method is more effective than thermal processing.

• 出版日期2007-4
• 单位吉林大学