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Kiwifruit 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 controls, 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 moderate 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 fruit juice. • Induced electric field was utilized for direct heating of kiwifruit juice. • Contact-less thermal effect and temperature rise on kiwifruit juice was evaluated. • The microbe and enzyme could be inactivated within 7.7 s via continuous-flow treatment. • The minimal loss of total phenols and flavonoid was achieved via induced electric field. [ABSTRACT FROM AUTHOR]

The novel, previous unreported induction heating technique developed here uses the inverse process of the existing induction heating techniques. The theoretical basis for developing this technique is to determine whether the induced current passing through a winding food coil would induce a magnetic flux or cause an increase in primary current. Therefore, to develop this technique and implement it in the food industry, it is necessary to understand its technical details and engineering characteristics. This study presents the design and development process of the technique, as well as the calculation formulas, including load voltage, induced electric field, induced current density, heating power and energy utilization rate during the heating process. The results reveal that although the application of this innovative inner heating technique has been achieved, the energy efficiency of the current system is low. The thermal effect and non-thermal effect of the induced electric field decreased the total bacterial counts in the samples of grapefruit juice and raw milk. Image 10083 • Innovative induction heating is a sister technology to ohmic heating in the food industry. • Liquid food can act as the secondary winding of a transformer for inner heating. • A thermal effect on liquid foods by an alternating magnetic field was observed. • The development and design process of this novel technique are presented. • Continuous-flow pasteurization of liquid food was achieved by an induced electric field. [ABSTRACT FROM AUTHOR]

Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL−1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing. • The inactivation mechanism of induced electric field on E.coli was investigated. • A reduction of 4.5 log CFU·mL−1 of E.coli was realized by applying the IEF. • IEF treatment retains bio-active components in fresh apple juice. • The storage stability of apple juice was improved through IEF treatment. [ABSTRACT FROM AUTHOR]