Development of a industrial scale pulsed electric field processing for microbial inactivation of orange juice

The study aims to develop and examine a Pulsed Electric Field (PEF), a procedure for microorganisms’ inactivation in orange juice (OJ). The inactivation of microorganisms Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in OJ was thoroughly examined according to the method used of total plate count electric field energy between 20 to 40 kV/cm and the pulses number between 10 to 50 of the compared to OJ treated by conventional thermal treatment (CTP). The quality of the OJ evaluated by the spectrophotometric colorimeter has illustrated that these PEF and conventional thermal treatments decreased the population of the S. aureus and E. coli inoculated in the OJ. Furthermore, no remained cells were detected after the conventional thermal processing was conducted. However, PEF treatment achieved 5 logarithmic cycles slight of the microbial feasibility with the electric field energy of up to 30 kV/cm and the pulse numbers of about 20 pulses. Lastly, the CIE, DE, pH, viscosity, and TSS (°Brix), vitamin C, sucrose, glucose, fructose, Lithium, Sodium, Potassium Magnesium and Calcium values of non-experiment OJ (control), OJ examined by PEF and CTP treatment the PEF has more than quality CTP.