PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE

Abstract

Cranberry juice was treated either by high voltage pulsed electric field (PEF) at 20 kV/cm and 40 kV/cm for 50 and 150°s, or by thermal treatment at 90C for 90s. Higher field strength and longer treatment time reduced more viable microbial cells. the overall volatile profile of the juice was not affected by PEF treatment but it was affected by thermal treatment. No Significant difference in color was observed between the control and PEF treated samples. the application of 40kV/cm for 150 1ts resulted in no growth of molds and yeasts during storage at 22 and 4C, and no growth of aerobic bacteria during storage at 4C. PEF is an alternative process to thermal pasteurization for cranberry juice.