---
_id: '5423'
abstract:
- lang: eng
text: Preservation of juices is essential to obtain microbial safe products. There
are various established methods as pasteurization. Heretofore, only the kinetic
figures of microbial inactivation were considered but not those of reaction impairing
the chemical quality. For a gentler processing, knowledge of the kinetics of relevant
chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation
and the color change of juices are important attributes. The non-isothermal Rhim
method was used to determine the activation energy and pre-exponential factor
for HMF formation in different juices and an isothermal method for the reaction
order. Values for the activation energy from 133 to 303 kJ/mol were obtained with
a zeroth reaction order. A correlation between HMF and the color change could
be found. Based on the kinetic figures, lines with equal effects for the chemical
changes and for the lethal effect on microorganisms were calculated. Time-temperature
settings for the gentlest treatment could be found.
article_type: original
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Frank-Jürgen
full_name: Methner, Frank-Jürgen
last_name: Methner
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants . International Journal of Food Engineering .
2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324
apa: Katsch, L., Methner, F.-J., & Schneider, J. (2021). Kinetic studies of
5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in
fruit juices for the improvement of pasteurization plants . International Journal
of Food Engineering , 17(9), 703–713. https://doi.org/10.1515/ijfe-2020-0324
bjps: Katsch L, Methner F-J and Schneider J (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural
Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement
of Pasteurization Plants . International Journal of Food Engineering 17,
703–713.
chicago: 'Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies
of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm
in Fruit Juices for the Improvement of Pasteurization Plants .” International
Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324.'
chicago-de: 'Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic
studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at
420 nm in fruit juices for the improvement of pasteurization plants . International
Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324,
.'
din1505-2-1: 'Katsch, Linda ; Methner, Frank-Jürgen ; Schneider,
Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change
of the absorption at 420 nm in fruit juices for the improvement of pasteurization
plants . In: International Journal of Food Engineering Bd. 17. Berlin ;
Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713'
havard: L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants , International Journal of Food Engineering . 17 (2021)
703–713.
ieee: 'L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants ,” International Journal of Food Engineering ,
vol. 17, no. 9, pp. 703–713, 2021, doi: https://doi.org/10.1515/ijfe-2020-0324.'
mla: Katsch, Linda, et al. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation
and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of
Pasteurization Plants .” International Journal of Food Engineering , vol.
17, no. 9, 2021, pp. 703–13, https://doi.org/10.1515/ijfe-2020-0324.
short: L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17
(2021) 703–713.
ufg: 'Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan: Kinetic studies
of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm
in fruit juices for the improvement of pasteurization plants , in: International
Journal of Food Engineering 17 (2021), H. 9, S. 703–713.'
van: Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703–13.
date_created: 2021-04-08T05:51:47Z
date_updated: 2025-06-26T13:31:14Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
doi: https://doi.org/10.1515/ijfe-2020-0324
external_id:
isi:
- '000699893400004'
intvolume: ' 17'
isi: '1'
issue: '9'
keyword:
- absorption at 420 nm
- HMF
- kinetic figures
- line of equal effect
- pasteurization.
language:
- iso: eng
page: 703-713
place: 'Berlin ; Boston, Mass. '
publication: 'International Journal of Food Engineering '
publication_identifier:
eissn:
- 1556-3758
issn:
- 2194-5764
publication_status: published
publisher: Walter de Gruyter GmbH
quality_controlled: '1'
status: public
title: 'Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the
absorption at 420 nm in fruit juices for the improvement of pasteurization plants '
type: scientific_journal_article
user_id: '83781'
volume: 17
year: '2021'
...