Effect of Voltage and Frequency in Pasteurization Pulsed Electric Field (PEF) Continous System of Pineapple (Ananas comosus [L.] Merr) Juice

Abstract

Pineapple which is one of the perishable commodities with high water content about 90.73% in 100 gr of fresh material. Thermal pasteurization has a weakness that can degrade the quality of fruit juice products. In contrast, non thermal processes have expectations which is don’t make decreasing quality of the product. One of the non-thermal pasteurization type called Pulsed Electric Field (PEF). Nowadays, PEF system have two type batch and continous, which respectively used in this research is PEF continous system. This study uses research methods group random design (GRD) with two factorial that voltage (20, 30 and 40 kV) and frequency (10, 20, 30 and 40 kHz). Based on these studies it is known that the voltage and frequency is significantly different to the value of Total Plate Count (TPC), and absorbance. However there aren’t significantly different with the pH, vitamin C, viscosity, total dissolved solid (TDS), total sugar and color. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 40 kHz which can reduce bacteria significantly 1.01x103 cfu/mL or 0.94 by log cycle with the effectiveness of microbial death by 88.5%. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 30 kHz which The result indicates that physical and chemical characteristic of pineapple juice become 3.98 of pH, total dissolved solid (TDS) of 6.25 °brix, total sugar of 14.75 % viscosity of 3 cp, vitamin C of 7.6 mg/100ml, absorbance of 0.67, color on the brightness (L*) value of 24.05, redness (a*) of 6.35, and yellowish (b*) of 7.5. This result shows that PEF continuous respectively work system to pasteurize the pineapple juice.

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

“…Indriani et al. (2019) studied the effect of voltage and frequency on PEF‐pasteurized pineapple juice (continuous system) and achieved microbial mortality of 0.94 log cycles at 40 kV voltage and 40 kHz frequency. The color profile of the juice remained unaffected at this PEF intensity.…”

“…So, to establish the potential of various nonthermal technologies, the various attributes of pineapple juice were compared at equivalent processing conditions. Table 4 summarizes the efficiency of HPP (Wu et al., 2021), PL (Vollmer, Chakraborty, et al., 2020), PCT (Vollmer, Santarelli, et al., 2020), PEF (Indriani et al., 2019), and UV (Mansor et al., 2017) based on microbial inactivation, enzymatic stability, vitamin C retention, and its shelf life. From a microbial safety perspective, complete inactivation of aerobic bacteria, yeasts, and molds was achieved by HPP (500 MPa/10 min) whereas PL treatment (2.4 kV/187 pulses/120 s) concluded with below detection limit aerobic mesophiles, yeasts, and molds counts.…”

“…In the last decade, pasteurization of pineapple juice was explored using various nonthermal treatments. These include PEF (Abu et al, 2020;Dastgheib et al, 2014;Evelyn et al, 2021;Indriani et al, 2019), ultrasound (US) treatment (Bevilacqua et al, 2014;Paniagua-Martínez et al, 2018;Yeoh & Ali, 2017), pulsed light (PL) (Preetha et al, 2016(Preetha et al, , 2021Vollmer, Chakraborty, et al, 2020), high-pressure processing (HPP) (Wu et al, 2021), and pressure change technology (PCT) (Vollmer et al, 2021;Vollmer, Santarelli, et al, 2020). To add more, some of the researchers also explored kinetic modeling of degradation of bioactive compounds.…”

The application of PEF technology in food processing and human nutrition

“…They have shown that PEF treatment can be regarded as safe for such bioactive compounds as vitamins, carothenoids and polyphenols. No significant changes in content of vitamin C were reported for apple juice (200, 300, and 400 pulses, electric field strength 30 kV/cm) (Dziadek et al 2019 ), pineapple juice (20, 30 and 40 kV and frequency 10, 20, 30 and 40 kHz) (Indriani et al 2019 ) or blueburry juice (350 V) (Zhu et al 2019 ). It seems that PEF has no impact on the bioaccessibility of this vitamin (Rodríguez-Roque et al 2015 ).…”

Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

“…However, heat treatment can affect nutritional and sensory quality attribute: vitamin C losses and nonenzymatic browning are reported as the main consequences of thermal treatment on pineapple juice (Rattanathanalerk et al, 2005;Wurlitzer et al, 2019). Nowadays, new technologies are being developed to avoid nutritional and sensorial losses, such as ultrasound, high pressure, ultraviolet radiation, pulsed light and pulsed electric fields (Gopal et al, 2017;Zhang et al, 2018;Indriani et al, 2018). However, thermal pasteurization remains important because it is a simple and inexpensive technique for small agro-industries.…”