cerevisiae in apple juice with 20 kV/cm and 10.4 square wave pulses. (2000) showed that PEF treatment at 35 kV/cm for 94 μs total treatment time significantly extended the shelf-life of apple juice and apple cider while no change was measured in ascorbic acid content. (1997) reported a shelf-life of PEF-treated apple juice (with 16 pulses) as long as eight weeks when stored at room temperature (22–25 ☌), without any apparent change in physicochemical and sensory properties. cerevisiae inoculated in apple juice by 3 log cycles. (1996) observed that a PEF treatment at 40 kV/cm reduced the number of S. coli O157:H7 and Salmonella food borne illness, associated with consumption of contaminated, unpasteurized apple juice, have caused much concern about the safety of the product as it is currently marketed ( Besser et al., 1993 Steele et al., 1982). More recently, preservatives such as potassium sorbate and sodium benzoate have been employed. Juice producers have traditionally relied upon the acidity of the juice and refrigerated storage for preservation of the product.
Pasteurization is believed by many to adversely affect the flavor and aroma. Much of the appeal of apple juice is due to its fresh apple flavor and aroma as well as to its full-bodied texture. They are also often available in areas of the country where apples are not traditionally grown.
Recent advancement in production and marketing have made year-round consumption of these beverages possible. They are the traditional fall beverages in many parts of the country.
Barbosa-Cánovas, in Food Preservation by Pulsed Electric Fields, 2007 Apple juiceĪpple juice and apple cider have been produced and consumed in most of the apple-producing regions of the United States for many years.
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