LAUSR

Abstract Kiwi fruit juice is a popular liquid food with a large consumption. It usually needs high temperature sterilization before packaging and selling. Alternating magnetic field can produce alternating induced electric field, then a thermal effect is triggered. This study aims to explore the inner heating of kiwifruit juice via induced electric field and its impact on the physicochemical properties. Meanwhile, ultra-high temperature instantaneous sterilization (121°C, 5 s), and conventional heat treatment (93°C, 2 min) were conducted as control, then effects were compared between these treatments. The results showed that the bacterial, mold and yeast colonies were completely eliminated, polyphenol oxidase activity decreased by 94.8%, and peroxidase activity decreased by 92.7%, at 1800 V and 6 mL/min. The induced electric field treatment and ultra-high temperature instantaneous sterilization had no significant effect on pH and titratable acid (P≥0.05). Conventional heat treatment increased soluble solid content by 5.3%. The induced electric field treatment resulted in the closest color and browning index to the fresh juice owing to appropriate thermal effect. It also demonstrated minimal loss on total phenols and flavonoids contents after induced electric field treatment (7.1% and 2.7%, respectively). The heating effect caused by induced electric field has great application potential for the treatment of kiwifruit juice.