a) arándanos (Barba et al., 2012) b) ciruela (Cendres et al., 2011 c) fruta de la pasión (Seixas et al., 2014) d) tomate (Terefe et al., 2009 Giner-Seguí et al., 2009 Vallverdú-Queralt et al., 2013 Cendres et al., 2014) e) frutilla (Odriozola-Serrano et al., 2007 García-Noguera et al., 2010 Aday et al., 2013) f) manzana Granny Smith (Turk et al., 2012) g) papaya (Fernandes et al., 2008b) h) uva (Ghafoor et al., 2009 Morelli y Prado, 2012 González-Centeno et al., 2014) i) pomelo (Igual et al., 2010 Bagherian et al., 2011) j) piña ). Frutas típicas utilizadas para evaluar el impacto de las tecnologías emergentes. On the contrary, a significant depletion of fructose and glucose was noted for the pomace from treated mash as compared to the control. The chemical composition (Fructose, Glucose and Malic acid) of juice did not vary despite a significant increase of the dry matter for treated samples. Similarly, the overall and typical taste of apple juice were significantly more intense.
The juice from treated mash was less turbid and was described by odour intensity and typical odour of apple significantly higher than the untreated sample. The saturation in the yellow rose significantly from 17.9 to 26.8. Juice colour was significantly altered by the PEF treatment. A significant increase of 8.8% was also observed for the native polyphenols concentration when an inhibitor of the enzymatic oxidation was added. Juice yield significantly increased from 71.1% to 76.3% due to PEF treatment. PEF treatment (E = 650 V/cm, t(PEF) = 23.2 ms, q = 32 kJ/kg) was applied to apple mash at the flow rate of 4400 kg/h in a module of colinear design made of four treatment chambers. This study investigated the Pulsed Electric field (PEF) effect on apple mash, regarding quantitative, qualitative and sensory attributes, on an industrial scale.