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- W2005476853 abstract "Abstract The influence of ultraviolet irradiation (UV) and pulsed electric fields (PEF) on microbial inactivation, selected quality attributes (colour, pH, Brix, non-enzymatic browning index (NEBI) and antioxidant capacity) and enzymatic activity (polyphenol oxidase (PPO) and peroxidase (POD)) of fresh apple juice was investigated. The two technologies were applied as stand-alone treatments ( T UV or T PEF ) or in combination ( T UV+PEF or T PEF+UV ). T UV was a batch process while T PEF was continuous and consisted of 100 square-wave pulses (1 μs, 15 Hz) at 40 kV/cm. Apple juice samples processed by a heat exchanger at 72 °C ( T H72 ) or 94 °C ( T H94 ) for 26 s were used as controls. T UV and T PEF resulted in a 2.2 and 5.4 log reduction respectively, while the respective reductions for T H72 and T H94 were 6.0 and 6.7 log cycles. T PEF+UV and T UV+PEF achieved similar reduction to T H94 (6.2 and 7.1 log cycles, respectively) on an incubated sample (48 h at 37 °C), with T UV+PEF producing a greater microbial reduction than T PEF . Juice colour and level of phenolic compounds were less affected by the alternative treatments than by heat pasteurisation. Reduction of PPO and POD activity was greater ( P T PEF , T UV+PEF or T PEF+UV than in T H72 . This experiment showed the potential of a combination of UV irradiation and PEF to obtain satisfactory total microbial inactivation and improved product quality compared to heat pasteurisation." @default.
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- W2005476853 date "2008-03-01" @default.
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- W2005476853 title "Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice" @default.
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- W2005476853 doi "https://doi.org/10.1016/j.jfoodeng.2007.07.011" @default.
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