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The possibility of microbial reduction by external pulsed electric field (PEF) offers a new application for pulsed power technology. Applying PEF technology to food pasteurization is a promising non-thermal method. One of such application is prevention of microbial growth, an effect that is based on irrreversible permiabilization of cell membranes. The objective of this study was to increase the shelf life of tomato juice using PEF method. It is reported that the microbes present in tomato juice were inactivated by PEF process using co-axial and co-field continuous treatment chambers. The samples were subjected to different electric field intensities (30 and 50 kVcm-1) with the same flow rate (100 mL min-1) and the same pulse number (150 pulses). After treatment, in both co-axial and co-linear chambers, greater reduction in microbial counts were seen at higher intensity of 50 kVcm-1. The co-axial treatment chamber at 150 pulses was more effective than co-linear treatment chamber (1.16 and 0.77 log reduction). Key words: Pulsed electric field, co-field continuous flow treatment chamber, co-axial continuous flow treatment chamber, tomato juice, microbial growth reduction. |
