Effect of Electric Field Strength on Quality of Milk Tea Undergone Pulsed Electric Field Microbial Inactivation Process
Main Article Content
Abstract
The aim of this research project was to study the effect of intensity of electric field to inactivate microorganism and quality of milk tea after pulsed electric field pasteurization. The experimental results were compared with these belonging to thermal pasteurization. Quality analysis of milk tea including physical properties which were color, viscosity and sensory, chemical properties which were pH, total soluble solid, fat and protein content and biological properties in term of E. coli reduction. The results showed that the electric field intensity of 20 kV/cm with pulse number of 1,250 was optimum. This setting could inactivate E. coli for 5 log reduction. The results from the analysis of physical quality including color and viscosity showed that both pasteurization gave similar value. Chemical properties results including fat and protein contents showed that the amount of fat in milk tea by thermal pasteurization was more than the pulsed electric field while the protein contents were similar.
Article Details
The articles published are the opinion of the author only. The author is responsible for any legal consequences. That may arise from that article.
References
[2] Pasteurization (2014, June 10). [Online]. Available: http://web.ku.ac.th/schoolnet/snet4/cell/past.htm (in Thai).
[3] T. Kungsadan, “Food preservation using high electrical field pulse (HELP) technique,” Journal of King Mongkut’s University of Technology North Bangkok, vol. 21, no. 1, pp. 198–207, 2011 (in Thai).
[4] J. Mosqueda−Melgar, R. M. Raybaudi−Massilia, and O. Martín−Belloso, “Non−thermal pasteur −ization of fruit juices by combining high−intensity pulsed electric fields with natural antimicrobials,” Innovative Food Science and Engineering Technologies, vol. 9, pp. 328–340, 2008.
[5] V. Heinz, S. Toepfl, and D. Knorr, “Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment,” Innovative Food Science and Engineering Technologies, vol. 4, pp. 167–175, 2003.
[6] M. Gao, J. Tang, R. Villa−Rojas, Y. Wang, and S. Wang “Pasteurization process development for controlling salmonella in in−shell almonds using radio frequency energy,” Journal of Food Engineering, vol. 104, no. 2, pp. 299–306, 2011.
[7] G. A. Evrendilek, S. Li, W.R. Dantzer, and Q.H. Zhang, “Pulsed electric field processing of beer: Microbial, sensory, and quality analyses,” Journal of Food Science, vol. 69, no. 8, pp. M228–M232, 2004.
[8] M. Oziemblowski and W. Kopec, “Pulsed Electric Fields (PEF) as an unconventional method of food preservation,” Polish Journal of Food and Nutrition Sciences, vol. 14/55, pp. 31–35, 2005.
[9] K. Miyahara, “Method of and apparatus for producing processed foodstuffs by passing an electric current,” U.S. Patent, US4612199 A, 1986.
[10] E. Ortega−Rivas, E. Zárate−Rodríguez, and G.V. Barbosa−Cánovas “Apple juice pasteurization using ultrafiltration and pulsed electric fields,” Food and Bioproducts Processing, vol. 76, no. 4, pp. 193–198, 1998.
[11] S. Jeyamkondan, D.S. Jayas, and R.A. Holley, “Pulsed electric field processing of foods: A review,” Journal of Food Products Marketing, vol. 62, pp. 1088–1096, 1999.
[12] R.W. Childers, J.R. Rickloff, T.J. Mielnik, and K.J. Klobusnik, “Sterilization apparatus and method for multicomponent sterilant,” U.S. Patent, US5492672A, 1984.
[13] Q. Zhang, B. L. Qin, G. V. Barbosa−Canovas, B. G. Swanson, and P. D. Pedrow, “Batch mode food treatment using pulsed electric fields,” U.S. Patent, US5549041A, 1996.
[14] K. M. Addeo, “Process for the use of pulsed electric fields coupled with rotational retorting in processing meals ready to eat (MRE),” U.S. Patent, US6083544A, 2000.
[15] B. L. Qin, G. V. Barbosa−Canovas, B. G. Swanson, P. D. Pedrow, R. G. Olsen, and Q. Zhang, “Continuous flow electrical treatment of flowable food products,” U.S. Patent, US5776529A, 1998.
[16] Y. Yin, Q. H. Zhang, and S. K. Sastry, “Device for the inactivation of bacterial spores,” U.S. Patent, US5690978A, 1997.
[17] P. Sen−in, P. Pinchai, O. Chaekoe, A. Yawootti, and P. Intra, “Design of a pulsed electric field treatment chamber for a liquid foods pasteurization process,” King Mongkut’s University of Technology Thonburi Research and Development Journal, vol. 35, no. 2, pp. 253–267, 2012 (in Thai).
[18] V. Panyamuangjai, S. Janthara, R. Kusuya, A. Yawootti, and P. Intra, “Application of pulsed electric field for milk pasteurization,” King Mongkut’s University of Technology Thonburi Research and Development Journal, vol. 35, no. 4, pp. 469–484, 2012 (in Thai).
[19] G. V. Barbosa–canovas, U.R. Pothakamury, E. Palou, and B.G. Swanson, Non−thermal Preservation of Food, New York: Marcel Dekker,1998.
[20] Diversified Technologies’ PEF Pasteurization System Eliminates Use of Heat and Chemicals (2014, June 10). [Online].Available: http://www.marketwire.com/press−release/diversified−technologies−pef−pasteurization−system−eliminates−use−heat−chemicals−1644854.htm
[21] P. Intra, P. Manopian, C. Pengmanee, A. Yawootti, V. Asanavijit, and N. Somsri, “Inactivation of E. coli for milk tea pasteurization by pulsed electric field,” Journal of King Mongkut’s University of Technology North Bangkok, vol. 25, pp. 425–437, 2015 (in Thai).
[22] The Roster of Certified Community Standard (2014, June 10). [Online]. Available: http://app.tisi.go.th/otop/namelist/certified.html (in Thai).
