Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

2011 ◽  
Vol 12 (3) ◽  
pp. 255-260 ◽  
Author(s):  
Piroska Hartyáni ◽  
István Dalmadi ◽  
Zsuzsanna Cserhalmi ◽  
Dávid-Balázs Kántor ◽  
Marianna Tóth-Markus ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Field ◽  
High Hydrostatic Pressure ◽  
Pulsed Electric Field ◽  
Sensory Properties ◽  
Physical Chemical ◽  
Citrus Juices

scholarly journals Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

2017 ◽  
Vol 24 (2) ◽  
pp. 145-160 ◽  
Author(s):  
J García-Parra ◽  
F González-Cebrino ◽  
J Delgado-Adámez ◽  
R Cava ◽  
O Martín-Belloso ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Field ◽  
High Hydrostatic Pressure ◽  
Pulsed Electric Field ◽  
Moderate Intensity

Pulsed Electric Fields Versus Thermal Treatment: Equivalent Processes To Obtain Equally Acceptable Citrus Juices

2006 ◽  
Vol 69 (8) ◽  
pp. 2016-2018 ◽  
Author(s):  
E. SENTANDREU ◽  
L. CARBONELL ◽  
D. RODRIGO ◽  
J. V. CARBONELL
Keyword(s):  
Thermal Treatment ◽  
Electric Field ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Pectin Methylesterase ◽  
Pulsed Electric Field ◽  
Citrus Juices ◽  
Pulsed Electric Field Treatment ◽  
Electric Field Treatment

Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus juices than those obtained by conventional thermal treatment. The pectin methylesterase activity and the acceptability of nine juices obtained from Clementine mandarins, Valencia oranges, and Ortanique fruits (hybrid of mandarin and orange), untreated, pasteurized (85°C for 10 s), and treated by pulsed electric fields (25 kV/cm for 330 μs), were evaluated. The treatments, selected to reach a similar level of pectin methylesterase inactivation, produced juices that did not differ in acceptability from each other for the three varieties and in all cases were less acceptable than the untreated juice.

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