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Food Science and Technology International
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Inactivation of Microorganisms in Cloudy Ginkgo (Ginkgo biloba Linn.) Juice by Pulsed Electric Fields

H. Zhang

Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science & Technology, Southern Yangtze University,Wuxi, Jiangsu, P.R. China

Z. Wang

Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science & Technology, Southern Yangtze University,Wuxi, Jiangsu, P.R. China, zw{at}syiu.edu.cn

R.-J. Yang

Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science & Technology, Southern Yangtze University,Wuxi, Jiangsu, P.R. China

S.-Y. Xu

Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science & Technology, Southern Yangtze University,Wuxi, Jiangsu, P.R. China

Pulsed electric fields (PEF) were applied to neutral ginkgo cloudy juice to study the influence of the electric field strength, the treatment time and temperature on microbial inactivation. The results showed that microbial inactivation increased with the electric field strength, the treatment time and temperature. PEF treatment caused 3.39 and 4.44-log cycles reduction of coliforms and total plate counts, respectively, when pulse duration was 3 µs, the electric field strength 30 kV/cm, the treatment time 520 µs and the water bath temperature 15°C. Under the same conditions, the microbial shelf life of ginkgo cloudy juice was extended to 24 days at 4°C and 18 days at room temperature. A 3.7-log cycles reduction of the total yeast and mould counts was obtained by applying 390 µs of 30 kV/cm at 15°C.Yeast and mould cells were less resistant to PEF process than bacteria cells. The effect of heat generated during the PEF treatment was limited on microbial inactivation. Temperature and the induced heat by PEF had synergistic effects to microbial inactivation in cloudy ginkgo juice.

Key Words: pulsed electric fields • microbial inactivation • neutral cloudy juice • ginkgo • shelf life

Food Science and Technology International, Vol. 13, No. 2, 83-90 (2007)
DOI: 10.1177/1082013207078522
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