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Comparisons Of Physicochemical Properties Of Watermelon Juice Treated With Pulsed Electric Fields And Thermal Pasteurization, Lauren Nicole Cook
Comparisons Of Physicochemical Properties Of Watermelon Juice Treated With Pulsed Electric Fields And Thermal Pasteurization, Lauren Nicole Cook
LSU Master's Theses
Pulsed electric field (PEF) treatment is a non-thermal and alternative pasteurization treatment for fruit juices. PEF applies short pulses of electricity to a liquid food sample which inactivates microorganisms and enzymes. Thermal pasteurization is commonly used to pasteurize juice in the fruit juice industry but the process tends to deteriorate color, nutrients, and overall juice appearance. The overall goal of this study was to determine the effects of PEF treatment (30 kv/cm for 57 ìs in bipolar 2 ìs pulses at 22°C) on color, lycopene content, vitamin C content, pH, °Brix, and microbial count when compared with the effects of …