Skip to main content
ARS Home » Research » Publications at this Location » Publication #187581
Title: QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION

Author
item Jin, Zhonglin
item Zhang, Howard
item LI, S - OHIO STATE UNIVERSITY
item KIM, M - CARGILL DRESSING

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/8/2008
Publication Date: 3/16/2009
Citation: Jin, Z.T., Zhang, H.Q., Li, S., Kim, M. 2009. QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION. International Journal of Food Science and Technology. 44:829-839.

Interpretive Summary: Applesauce freshly made from Fuji apples and applesauce with blueberry puree was processed with pulsed electric fields followed by high temperature short time pasteurization. The processed applesauces were aseptically packed into 113 mL plastic cups and stored at room temperature. Sensory evaluations indicated that the processed Fuji applesauce maintained high sensory quality during the storage of 470 days. The consumer acceptability of processed blueberry applesauce was relatively unchanged over 580 days. There were no microbial growths of the processed applesuaces during storage. Other physical properties did not change throughout the period of storage. This research demonstrated that the pulse electric fields plus high temperature short time pasteurization may produce high quality shelf stable applesauce products.

Technical Abstract: A pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic packaging machine. Applesauce freshly made from Fuji apples and applesauce with blueberry puree was processed with pulsed electric fields followed by high temperature short time pasteurization (PEF+HTST). The PEF+HTST processed applesauces were aseptically packed into 113 mL plastic cups and stored at 22 degree C for sensory quality and microbial shelf life evaluations. Meals-Ready-to-Eat (MRE) and commercial brand applesauces were used as benchmarks to compare sensory quality. Sensory evaluations indicated that the PEF+HTST processed Fuji applesauce maintained high sensory quality during the storage of 470 days. The consumer acceptability of processed blueberry applesauce was relatively unchanged over time where the benchmarks dropped. No colony of aerobic microbes or mold and yeast was observed in non-diluted PEF-treated Fuji applesauce and blueberry applesauce during storage. Electrical conductivity, pH, and 'Brix were not significantly changed throughout the period of storage. This research demonstrated that the PEF+HTST processing may produce high quality shelf stable applesauce products.