期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 4, 页码 1987-1995出版社
WILEY
DOI: 10.1111/ijfs.14830
关键词
Electrical field frequency; Lactobacillus plantarum; ohmic heating; pectin methylesterase; pomelo juice
资金
- Ho Chi Minh City University of Technology, VNU-HCM [BK-SDH-2020-1680945]
The use of ohmic heating was evaluated for inactivating damaging elements in pomelo juice. The study found that frequency did not affect PME inactivation but did affect bacterial reduction, with the most efficiency at 60 Hz. The nonthermal factors contributed to the inactivation enhancement of L. plantarum and reduced the necessary treatment temperature and time.
The use of ohmic heating (OH) to inactivate damaging elements in pomelo juice was evaluated. The work investigated the effect of frequencies (50-20 000 Hz) on pectin methylesterase (PME) and Lactobacillus plantarum (L. plantarum) in pomelo juice at 30 V cm(-1) of electric field strength. The results show that frequency does not affect PME inactivation (P > 0.05) but affects bacterial reduction and has the most efficiency at 60 Hz, followed by 50 Hz, and in the frequency range at or higher than 500 Hz (P < 0.05). Additionally, the inactivation kinetics of PME and L. plantarum and the impact of nonthermal factors were given. The nonthermal element has contributed to the inactivation enhancement of L. plantarum and PME to reduce the necessary treatment temperature and time. The major spoilage bacteria and enzyme destruction in pomelo juice occurred faster under OH than under conventional heating (CH) suggesting that OH can be effectively used to pasteurise pomelo juice.
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