Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk

Anugerah Dany Priyanto (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur)
Teti Estiasih (Universitas Brawijaya)
Angky Wahyu Putranto (Universitas Brawijaya)
Widyasari Widyasari (Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia)
Pardi Sampe Tola (Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur)

Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 6, No 2 (2023)

The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are  electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.