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Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices

Abinaya V, Soumitra Banerjee, Madhu Palati

Pulsed electric field (PEF) treatment is one of the non-thermal methods of food processing. PEF technology has been reported and recognized by a number of food researchers as an alternate method of conventional thermal processing for fluid and semi-fluid foods. Recently, the PEF technique application has been exploited in the field of extraction of bio-molecules, drying enhancement and enzyme activity modification. PEF has also proved significant and more effective application with moderate thermal treatment for food preservation as hurdle technology. Although significant work was found in the domain of milk and fruit juice processing and preservation, but limited reported work was found in the area of application of PEF for vegetable juice processing while no reported work was found on PEF treatment of mint and curry leaves juices. This paper reports about application of PEF and its effects in sensory qualities of the vegetable juices after a specified treatment. Few vegetable juices were treated, i.e. cabbage, cucumber, bitter gourd along with mint leaves and curry leaves. No changes in sensory properties were found between treated and untreated samples.