Inactivation of Escherichia coli in Orange Juice Using Pulsed Light(PL): Effect of Process Parameters and Physical Property

This work studies the effect of imput voltage, number of pulsed,juice thickness, total soluble solids and suspended pulp on the inactivation of E. coli inoculated in an orange juice. The levels of microbial reduction was a direct correlation with the imput voltage and number of pulsed,a negative correlation with the juice thickness and the suspended pulp. In orange juice E. coli decreased by 2.3 log and 1.6 log after number of pulsed of 256 or 64,imput voltage of 4kV,respectively. These results indicate that this PL device could be used to improve microbial safety of orange juice.

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