Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Technique

PEF 살균포장 야채주스 제조를 위한 조건설정

Choi, Mun-Sil;Shin, Jung-Kue;Chung, Myong-Soo
최문실;신정규;정명수

  • Published : 20070800
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Abstract

One of the effective non-thermal sterilization method, pulsed electric field(PEF) technique, was applied for manufacturing commercial vegetable juice which is originally produced by conventional thermal processing. Experiments were conducted through 23ⅹ32 factorial design with independent variables such as electric field, frequency, flow rate, temperature, and pulse width, and dependent variables or yields such as viable number of microorganisms, sensory evaluated color and taste, and retention of vitamin C. Treatment temperature and pulse width were main factors affecting to an effectiveness of sterilization and sensory qualities. Optimum treatment temperature and pulse width for manufacturing vegetable juice using the PEF technique were found to be 40 ~ 50oC and 3 s, respectively, regardless of electric field, frequency and flow rate. Quality of samples produced by the PEF under the selected conditions is superior to that by the thermal processing in terms of not only retention of vitamin C but also sensory attributes.

Keywords

References

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