International Journal of Environment Science and Technology
Center for Environment and Energy Research and Studies (CEERS)
Vol. 12, No. 12, 2015, pp. 3767-3772
Bioline Code: st15352
Full paper language: English
Document type: Research Article
Document available free of charge
International Journal of Environment Science and Technology, Vol. 12, No. 12, 2015, pp. 3767-3772
© Copyright 2015 - International Journal of Environment Science and Technology
Effects of non-thermal plasma sterilization on volatile components of tomato juice|
Ma, T. J. & Lan, W. S.
Pasteurization is an important issue to keep
from fruit decay due to microbes for fruit preservation.
Conventional heat sterilization is based on thermal process.
However, the flavor and nutrition components can be
changed by heat damage. In this study, an apparatus was
designed to produce non-thermal plasma (NTP), which can
be applied in fruit sterilization. NTP can be generated
through electric discharge in gaseous chamber. A simple
NTP reactor may consist of two electrodes with a chamber
and connected to a high-voltage power supply. The new
technique of NTP was applied to keep fruit fresh. After the
tomatoes were treated by NTP, the volatile flavor components
were analyzed by GC–MS and were compared to
heat treatment and non-treatment. The results showed that
the quality of fresh tomato fruit was unaffected by plasma
disinfection treatment, and the contents of trans-2-hexenal
and n-hexanal were significantly higher than that by heat
processes. NTP has less effect on volatile chemical compositions
of tomato juice. NTP technology is a promising
method for food pasteurization in the future.
Non-thermal plasma; Tomato juice; Sterilization; Volatile component
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