Application of High Voltage Pulses in the Preservation of Orange Juice

High voltage Engineering has stretched its tentacles in all brnaches of science. This paper is about the High Voltage application in food processing in particular reference to preservation of Orange Juice. The main purpose of food processing is food preservation, which involves maintaining the high quality properties of the food for as long as possible. Thus the study titled "Application of High Voltage pulses in the preservation of orange juice" was carried out to estimate the effect of various types of voltage on the bacterial cells of Bacillus subtilis in orange juice. 100 micro litre of Bacillus subtilis a micro organism which contaminates the food product was inoculated into a seterilized 50 ml of Luria Broth medium and incubated at 37° C. On application of electric field at various magnitude ranging from 15kV/Cm upto 80kV/Cm and time duration of 1.2 micro second to 100 micro second at a constant impulse, it was found that the medium exhibited high inhibition in the growth rate of Bacillus subtilis in orange juice at an optimal voltage of 50kV/Cm, thereby extending the shelf life of the orange juice.