PL238340B1 - The method of processing fruit juice - Google Patents

Abstract

The method of processing fruit juice consists in feeding a process gas into a nozzle-type reactor with a frequency f from 13.05 to 14.85 MHz and a power P from 40 to 60 W, which, after passing through an electric discharge zone, is directed onto the fruit juice placed on the feeder for a time t from 30 to 600 s.

Description

Description of the invention

The subject of the invention is a method of processing fruit juice, especially unpasteurized, which method extends the shelf life with minimized loss of ascorbic acid content.

In Shailja, J., Sankhal, A., Doshor, P. K. (2003), "Effect of pasteurization, sterilization and storage conditions on quality of sweet orange (Mosambi) juice", J. Food Sci. Technol, 46 (6), pp. 656-659 and Kukułowicz, A. and Steinka, I. (2009), pt. "Influence of pasteurization parameters on microbiological quality of aloe pulp", Brom. Chem. Toxicol, pages 583-587, as well as Malletroit, V., Guinard, JX, Kunkee, RE, Lewis, MJ (1991), "Effect of pasteurization on microbiological and sensory quality of white grape juice and wine", Journal of food processing and preservation, 15 (1), pages 19-29 describes the pasteurization of juices.

In a scientific article by Marszałek, K., Mitek, M., Skąpska, S. (2011), entitled: "The use of high hydrostatic pressures (UHP) to preserve strawberry juices and nectars", Żywn. Science. Technol. Quality, 1 (74), pages 112-123 and in the publication Skapska, S., Sokolowska, B., FonbergBroczek, M., Niezgoda, J., Chotkiewicz, M., Dekowska, A. (2012), entitled: "The use of high pressure passivity to inactivate Alicyclobacillus acidoterrestris spores in apple juice", Food Science Technology Quality, 19 (3), pages 187-196 describes the use of high hydrostatic pressure (UHP).

In scientific publications by: Gómez-López, VM, Orsolani, L., Martinez-Yepez, A., Tapia, MS (2010), entitled: "Microbiological and sensory quality of sonicated calcium-added orange juice", LWT-Food Science and Technology, 43 (5), pages 808-813 I. Ferrario, M., Alzamora, SM, Guerrero, S. (2015), pt. Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound, Food microbiology, 46, pages 635-642 and Abid, M., Jabbar, S., Wu, T., Hashim, MM, Hu, B. , Lei, S., Zeng, X. (2013), pt. Effect of ultrasound on different quality parameters of apple juice, Ultrasonics Sonochemistry, 20 (5), pages 1182-1187, as well as a research paper by Qin, BL, Chang, FJ, Barbosa-Canovas, GV, Swanson, BG (1995 ), Fri: "Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields", LWT-Food Science and Technology, 28 (6), pages 564-568 and Yeom, HW, Streaker, CB, Zhang, QH, Min , DB (2000), pt. "Effects of pulsed electric fields on the activities of microorganisms and pectin methyl esterase in orange juice", Journal of Food Science, 65 (8), pages 1359-1363 describes the use of sonication and pulsed electric field (PEF) to inactivate pathogenic microorganisms.

In the publication of Kowalska, M., Gajewnik, B., Sumińska, T., & Baryga, A. (2016), entitled "Microbiological and physicochemical parameters of raw sugar beet juice before and after ozonation", Food Science Technology Quality, 23 (3) pages 140-152 and in the publication of Williams, R. C., Sumner, S. S., Golden, D. A. (2005), entitled "Inactivation of Escherichia coli O157: H7 and Salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide", Journal of Food Science, 70 (4), M197-M201, pages 197-201, as also in Patil, S., Bourke, P., Frias, JM, Tiwari, BK, Cullen, PJ (2009), entitled "Inactivation of Escherichia coli in orange juice using ozone, Innovative food science & emerging technologies", 10 (4), pages 551-557 presents the process of juice ozonation.

There is a known radio frequency plasma reactor operating in a mixture of helium with nitrogen or air under atmospheric pressure, described in the publication by Pawłat J., entitled "Atmospheric pressure plasma jet for sterilization of heat sensitive surfaces", Przegląd Elektrotechniczny 2012, 10b, pages 139-140.

The aim of the invention is to process fruit juice to extend the shelf life of unpasteurized fruit juice while minimizing loss of ascorbic acid content.

The essence of the juice processing method is that the process gas is fed to the nozzle-type reactor with a frequency of 13.05 to 14.85 MHz and a power of 40 to 60 W, which, after passing through the electric discharge zone, is directed to the fruit juice placed on the feeder. for a period of 30 to 600 seconds. Preferably, the process gas is nitrogen-doped helium or air-doped helium.

The preferred effect of the method according to the invention is the microbiological decontamination of perishable juice while maintaining the nutritional qualities of the juice, in particular ascorbic acid. The use of the juice processing method allows to extend the shelf-life of fruit juice and to reduce the microflora that causes juice spoilage and pathogenic microflora, which in turn

It reduces infections caused by spoiled food and reduces the amount of food waste. Plasma treatment gives real economic savings in the long run, contributes to the improvement of the quality of juices offered on the market.

In the examples, a radio frequency plasma reactor operating at atmospheric pressure was used. It had the structure of a nozzle with a circular cross-section, inside which the power electrode was placed. As a result of the forced gas flow, the plasma generated inside the nozzle was transported outside towards the treated object. The power supply system consisted of a radio frequency generator and an impedance matching circuit allowing for operation in the resonance state.

P r z k ł a d 1

The treatment of unpasteurized apple juice, freshly prepared using a slow-speed juicer, containing the natural microflora responsible for the spoilage of the juice, was carried out as follows: a process gas with a composition of 0.43 m ^{3 was fed to a radio-frequency nozzle-type reactor supplied with a given frequency and power P.} helium h and 0.28 m ³ / h of nitrogen and directed the gas stream leaving the reactor to the apple juice (at 50 ml) at a starting temperature equal to 27 ° C placed on the tray by the predetermined time t.

After plasma exposure, the juice had a temperature of T. Apple juice samples were stored in tightly closed sterile containers at + 4 ° C for 5 days. After this time, serial decimal dilutions of the samples were made, followed by microbiological cultures. These activities were performed in a laminar chamber under aseptic conditions. In order to count the total number of aerobic microorganisms, 100 µl were inoculated onto the surface of the nutrient agar plates, which were then incubated for 72 hours. at 30 ° C (PN-EN ISO 4833-2: 2013-12). Plasma exposure was performed in duplicate under each of the set conditions, and each sample was plated in triplicate. Results are given as mean values (n = 6) log10 cfu / ml ± standard deviation.

The suitability for consumption of juice after 4 and 5 days from plasma treatment was determined on the basis of the acceptable content of mesophilic aerobic microorganisms for pasteurized fruit and vegetable juices, specified in the Regulation of the Minister of Health of 13 January 2003, as amended, on maximum levels of contamination Chemicals and biologicals that may be present in food, food ingredients, permitted additives, processing aids, or on the surface of the food.

The determination of the content of KA ascorbic acid was based on the publication of Hallmann E., 2012, entitled "The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types". J Sci Food Agric, 92, pages 2840-2848.

The set processing parameters and the results obtained after the processing of apple juice in comparison with the untreated juice are given in Table 1.

P r z k ł a d 2

The treatment of unpasteurized apple juice, freshly prepared using a slow-speed juicer, containing the natural microflora responsible for the spoilage of the juice, was carried out as follows: a process gas with a composition of 0.43 m ^{3 was fed to a radio-frequency nozzle-type reactor supplied with a given frequency and power P.} helium h and 0.28 m ³ / h of air and directed the gas stream leaving the reactor to the apple juice (at 50 ml) with inlet temperature equal to 27 ° C placed on the tray by the predetermined time t.

After plasma exposure, the juice had a temperature of T. Apple juice samples were stored in tightly closed sterile containers at + 4 ° C for 5 days. After this time, serial decimal dilutions of the samples were made, followed by microbiological cultures. These activities were performed in a laminar chamber under aseptic conditions. In order to count the total number of aerobic microorganisms, 100 µl were inoculated onto the surface of the nutrient agar plates, which were then incubated for 72 hours. at 30 ° C (PN-EN ISO 4833-2: 2013-12). Plasma exposure was performed in duplicate under each of the set conditions, and each sample was plated in triplicate. Results are given as mean values (n = 6) log10 cfu / ml ± standard deviation.

The suitability for consumption of juice after 4 and 5 days from plasma treatment was determined on the basis of the acceptable content of mesophilic aerobic microorganisms for pasteurized fruit and vegetable juices, specified in the Regulation of the Minister of Health of 13 January 2003,

As amended, on the maximum levels of chemical and biological contaminants that may be present in food, food ingredients, permitted additives, processing aids or on the surface of food.

The determination of the content of KA ascorbic acid was based on the publication of Hallmann E., 2012, entitled "The influence of authority and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types." J Sci Food Agric, 92, pages 2840-2848.

The set processing parameters and the results obtained after processing apple juice in comparison with the untreated juice are given in Table 2.

P r z k ł a d 3

The treatment of unpasteurized orange juice, freshly prepared using a slow-speed juicer, containing the natural microflora responsible for the spoilage of the juice, was carried out as follows: a process gas with a composition of 0.43 m ^{3 was supplied to a radio-frequency nozzle-type reactor supplied with a given frequency and power P.} helium h and 0.28 m ³ / h of nitrogen and directed the gas stream leaving the reactor orange juice (at 50 ml) at a starting temperature equal to 27 ° C placed on the tray by the predetermined time t.

After plasma exposure, the juice had a temperature of T. Orange juice samples were stored in tightly closed sterile containers at + 4 ° C for 5 days. After this time, serial decimal dilutions of the samples were made, followed by microbiological cultures. These activities were performed in a laminar chamber under aseptic conditions. In order to count the total number of aerobic microorganisms, 100 µl were inoculated onto the surface of the nutrient agar plates, which were then incubated for 72 hours. at 30 ° C (PN-EN ISO 4833-2: 2013-12). Plasma exposure was performed in duplicate under each of the set conditions, and each sample was plated in triplicate. Results are given as mean values (n = 6) log10 cfu / ml ± standard deviation.

The suitability for consumption of juice after 4 and 5 days from plasma treatment was determined on the basis of the acceptable content of mesophilic aerobic microorganisms for pasteurized fruit and vegetable juices, specified in the Regulation of the Minister of Health of 13 January 2003, as amended, on maximum levels of contamination Chemicals and biologicals that may be present in food, food ingredients, permitted additives, processing aids, or on the surface of the food.

The determination of the content of KA ascorbic acid was based on the publication of Hallmann E., 2012, entitled "The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types". J Sci Food Agric, 92, pages 2840-2848.

The set processing parameters and the results obtained after processing the orange juice in comparison with the untreated juice are given in Table 3.

P r x l a d 4

The treatment of unpasteurized orange juice, freshly prepared using a slow-speed juicer, containing the natural microflora responsible for the spoilage of the juice, was carried out as follows: a process gas with a composition of 0.43 m ^{3 was supplied to a radio-frequency nozzle-type reactor supplied with a given frequency and power P.} helium h and 0.28 m ³ / h of air and directed the gas stream leaving the reactor orange juice (at 50 ml) with inlet temperature equal to 27 ° C placed on the tray by the predetermined time t.

After plasma exposure, the juice had a temperature of T. Orange juice samples were stored in tightly closed sterile containers at + 4 ° C for 5 days. After this time, serial decimal dilutions of the samples were made, followed by microbiological cultures. These activities were performed in a laminar chamber under aseptic conditions. In order to count the total number of aerobic microorganisms, 100 µl were inoculated onto the surface of the nutrient agar plates, which were then incubated for 72 hours. at 30 ° C (PN-EN ISO 4833-2: 2013-12). Plasma exposure was performed in duplicate under each of the set conditions, and each sample was plated in triplicate. Results are given as mean values (n = 6) log10 cfu / ml ± standard deviation.

The suitability for consumption of juice after 4 and 5 days from plasma treatment was determined on the basis of the acceptable content of mesophilic aerobic microorganisms for pasteurized fruit and vegetable juices, specified in the Regulation of the Minister of Health of 13 January 2003,

EN 238 340 Β1, as amended, on the maximum levels of chemical and biological contaminants that may be present in food, food ingredients, permitted additives, processing aids or on the surface of food.

The determination of the content of KA ascorbic acid was based on the publication of Hallmann E., 2012, entitled "The influence of authority and conventional cultivation Systems on the nutritional value and content of bioactive compounds in selected tomato types". J Sci Food Agric, 92, pages 2840-2848.

The set processing parameters and the results obtained after processing the orange juice in comparison with the untreated juice are given in Table 4.

PL 238 340 Β1 c rS C Ο ο ŁJ) ν 5jj

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Usefulness after 5 days 1 1 + + + 1 Ascorbic acid content KA fmg / 100 g] 6.26 6.13 6.02 5.59 5.22 6.82 The total number of aerobic microorganisms after 5 days [log10jtk / ml] θ ' -Ή At 00 3.28 ± 0.38 2.31 ± 0.27 about about 6.87 ± 0.41 Juice temperature after plasma treatment T rei 28 thirty 32 (Tl about Power P [W] 40 50 45 09 about Power frequency f IMHz] 13.05 13.90 14.55 14.72 14.85 about Plasma treatment time t Is] thirty 09 120 300 009 about No. cl cn X

PL 238 340 Β1

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Usefulness after 5 days AND 1 1 + + and Ascorbic acid content KA [mg / 100g] 27.12 27.05 25.48 25.22 24.61 27.31 The total number of aerobic microorganisms after 5 days [log, ojtk / nil] 4.94 ± 0.16 4.01 ± 0.30 3.34 ± 0.21 0.43 ± 0.42 about 6.65 ± 0.19 Juice temperature after plasma treatment T. rei 27 29 ABOUT 32 cn about Power P [W] 40 55 45 45 09 about Power frequency f [MHz] ABOUT 13.80 13.60 14.70 14.85 about Plasma treatment time t [NS] about 09 120 300 600 about No. 1- ^ ri X

PL 238 340 Β1

Usable after 5 days AND 1 + ± + 1 KA ascorbic acid content [mg / 100g] 27.05 26.74 25.03 24.44 24.02 27.31 The total number of aerobic microorganisms after 5 days [log ₁₀ cfu / ml] 4.74 ± 0.22 3.15 ± 0.24 2.02 ± 0.41 0.30 ± 0.36 about 6.65 ± 0.19 Juice temperature after plasma treatment T. rei o. o thirty CC 32 What what about Power P [W] 40 ABOUT MC mc 09 about Power frequency f ΓΜΗζ] 13.05 13.90 14.55 14.72 14.85 ABOUT Plasma treatment time t [NS] thirty 09 120 300 009 about No. WHAT X

PL 238 340 B1 9

Claims (3)

Patent claims The method of processing fruit juice, characterized in that the process gas is fed to the nozzle-type reactor with a frequency f from 13.05 to 14.85 MHz and a power P from 40 to 60 W, which, after passing through the electric discharge zone, is directed to fruit juice placed on the feeder for t from 30 to 600 s. 2. The method according to p. The process of claim 1, wherein the process gas is helium doped with nitrogen. 3. The method according to p. The process of claim 1, wherein the process gas is helium mixed with air.