Characterization of Fruit juices treated with Electrical Pulses

Abstract

Non-thermal pasteurization of fruit juices, such as orange juice using electrical pulses is gaining momentum due to their attractive attributes, such as less heating and more retention of taste, flavor and color. Using electrical pusles of suitable intensity (V/cm) and duration or pulsewidth (milli/micro/nano seconds), it is possible to pasteurize the juices to enhance their longevity (at room temperatures). This paper presents the results of a juice study using milli and micro pulses. Multiple pulses with optimal intervals are in general used in these applications to reduce the heat generated. Various juices including orange and lime were tested in this study. Analyses were made using microbial study and impedance spectroscopy measurements of the pulsed and the unpulsed (control) juices. Preliminary results indicate that there is a reduction in the amount of lactic acid bacterial count of the pulsed orange juice compared to the unpulsed orange juice. Impedance spectroscopy measurements also showed difference in impedance values between the pulsed and unpulsed juices. This study will shine more light on the characteristics of electrically pulsed juices and extending their shelf-life.