High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice.
Research
RF Safe Research Library
Jan 1, 2010
This study evaluated high-intensity pulsed electric fields (HIPEF) as a processing method to inactivate polyphenoloxidase (PPO) in strawberry juice. Using response surface methodology at a constant electric field of 35 kV/cm, the authors report strong PPO reductions across tested parameter ranges. Bipolar mode,…
Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation.
Research
RF Safe Research Library
Jan 1, 2008
This laboratory study evaluated pulsed electric fields (PEF) combined with preheating to inactivate peroxidase (POD) and polyphenoloxidase (PPO) in freshly prepared apple juice. The highest reported inactivation occurred with preheating to 50°C and PEF at 40 kV/cm for 100 μs, exceeding the reductions seen with…