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

Piroska Hartyáni, István Dalmadi, Zsuzsanna Cserhalmi, Dávid Balázs Kántor, Marianna Tóth-Markus, A. Sass-Kiss

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

The consumers have increasing desire towards fresh, long shelf-life and healthy products by consisting favourable sensory properties. As an ambivalent fact appears that the product should meet all these requirements and should be consumable long time. All these demands lead to the importance of the minimal processing methods. The properties of widely common citrus juices (100% orange, - grapefruit, - and tangerine juice) were analyzed by measuring the possible changes in the physical-chemical parameters (pH, Brix°, electric conductivity, colour) respectively the aroma and acid content. The applied technology was pulsed electric field (in furthers: PEF) treatment with the parameters of 28 kV/cm with 50 pulses; respectively high hydrostatic pressure (HHP) technology with the parameter of 600 MPa pressure for 10 min treatment time. The sensory properties of the juices were analyzed with electronic-nose and -tongue to measure the possible changes of the treated juices compared to the untreated (control) samples with the help of these electronic tools, which can serve as a potential detection system for the differentiation of the treatments mentioned above. Industrial relevance: Fruit juices are preserved mainly by heat treatment which can change many prosperous flavour-, acid and sensory properties. The present work shows in case of citrus juices the application of pulsed electric field treatment and high hydrostatic pressure techniques as non-thermal preservation possibilities and the use of electronic tongue and - nose as a new method for sensory testing.

Original languageEnglish
Pages (from-to)255-260
Number of pages6
JournalInnovative Food Science and Emerging Technologies
Volume12
Issue number3
DOIs
Publication statusPublished - Jul 2011

Fingerprint

Electronic Nose
citrus juices
Hydrostatic Pressure
pulsed electric fields
Citrus
Hydrostatic pressure
sensory properties
juices
physicochemical properties
Electronic tongues
Electric fields
Fruit juices
Acids
Flavors
electronic tongue
tangerines
electronic nose
grapefruits
acids
Heat treatment

Keywords

  • Citrus juices
  • Electronic nose
  • Electronic tongue
  • High hydrostatic pressure
  • Minimal processing
  • Pulsed electric fields

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemistry(all)

Cite this

Physical-chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. / Hartyáni, Piroska; Dalmadi, István; Cserhalmi, Zsuzsanna; Kántor, Dávid Balázs; Tóth-Markus, Marianna; Sass-Kiss, A.

In: Innovative Food Science and Emerging Technologies, Vol. 12, No. 3, 07.2011, p. 255-260.

Research output: Contribution to journalArticle

Hartyáni, Piroska ; Dalmadi, István ; Cserhalmi, Zsuzsanna ; Kántor, Dávid Balázs ; Tóth-Markus, Marianna ; Sass-Kiss, A. / Physical-chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. In: Innovative Food Science and Emerging Technologies. 2011 ; Vol. 12, No. 3. pp. 255-260.
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