Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields

被引：55
|
作者：
Rodrigo, D
Barbosa-Cánovas, GV
Martínez, A
Rodrigo, M
机构：
[1] CSIC, Inst Agroquim & Tecnol Alimentos, E-46100 Burjassot, Spain
[2] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
来源：
JOURNAL OF FOOD PROTECTION | 2003年 / 66卷 / 12期
关键词：
D O I：
10.4315/0362-028X-66.12.2336
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effects of pulsed electric fields (PEFs) on pectin methyl esterase (PME), molds and yeast, and total flora in fresh (nonpasteurized) mixed orange and carrot juice were studied. The PEF effect was more extensive when juices with high levels of initial PME activity were subjected to treatment and when PEF treatment (at 25 kV/cm for 340 mus) was combined with a moderate temperature (63degreesC), with the maximum level of PME inactivation being 81.4%. These conditions produced 3.7 decimal reductions in molds and yeast and 2.4 decimal reductions in total flora. Experimental inactivation data for PME, molds and yeast, and total flora were fitted to Bigelow, Hulsheger, and Weibull inactivation models by nonlinear regression. The best fit (lowest mean square error) was obtained with the Weibull model.
引用
收藏
页码：2336 / 2342
页数：7
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