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SHELF‐LIFE EVALUATIONS OF LIQUID FOODS TREATED BY PILOT PLANT PULSED ELECTRIC FIELD SYSTEM
Author(s) -
EVRENDILEK G. AKDEMIR,
DANTZER W. R.,
STREAKER C. B.,
RATANATRIWONG P.,
ZHANG Q. H.
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00461.x
Subject(s) - shelf life , milk chocolate , food science , cranberry juice , chemistry , fruit juice , biology , urinary system , endocrinology
There is a pressing need to validate the shelf‐life extension of Pulsed Electric Field (PEF) treated foods. This study was designed to evaluate the shelf‐lives of cranberry juice and chocolate milk as a function of PEF and the interaction of PEF+heat treatments. Cranberry juice was exposed to PEF and PEF+heat (60C), and chocolate milk to PEF+heat (105 and 112C). Microbial analysis and color measurement were performed on untreated and treated cranberry juice and chocolate milk aseptically packaged and stored at 4, 22, and 37 C for 197 and 119 days, respectively. Microbial analysis of cranberry juices demonstrated that the shelf‐life of PEF and PEF+heat treated juices stored at 22 and 37 C increased significantly during 197 days (p<0.05). The shelf‐life of chocolate milk treated by PEF+105C and PEF+112C increased significantly at all storage temperatures (p<0.05). The PEF nor PEF+heat treatments did not result in any significant differences in color retention of either cranberry juice or chocolate milk (p>0.05). This study presented that PEF and PEF+heat treatments were very effective to increase shelf‐lives of cranberry juice and chocolate milk.