---
_id: '13084'
abstract:
- lang: eng
  text: Thermal preservation is widely used for the stabilization of fruit and vegetable
    juices. However, this method can potentially impair product quality and it is
    necessary to categorize and quantify these changes in order to optimize the treatment
    process. Here, carrot juice was treated with different time temperature combinations
    selected to achieve equivalent microbiological lethality. Different temperatures
    were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature
    short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant
    differences in physical, chemical and sensory parameters in contrast to untreated
    juice. HTST treatment had less of a negative effect on the juice. A significant
    deterioration in odor, appearance and taste was observed after the LTLT treatment
    compared to an untreated reference juice. The juice exhibited elevated acid taste,
    a shift in olfactory profile from white to red vegetables and diminished homogeneity.
    Significant changes in sugar composition, pH, carotenoids and color were also
    observed during this treatment. The juice that had been treated with LTLT exhibited
    a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids
    and a perceptible difference in color in comparison to the untreated and fresh
    juice. Therefore, it can be concluded that varying temperatures show different
    effects on juice quality, despite the same microbiological lethal effect. This
    must be taken into account when designing the pasteurization process.
author:
- first_name: Linda
  full_name: Katsch, Linda
  id: '71614'
  last_name: Katsch
  orcid: '0000-0001-6628-3929 '
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Brian R.
  full_name: Gibson, Brian R.
  last_name: Gibson
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. <i>European Food Research and
    Technology</i>. 2025;(251):3649-3668. doi:<a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>
  apa: Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., &#38; Schneider,
    J. (2025). Impact of equivalent sterilization processes with different time- temperature
    combinations on the chemical, physical and sensory properties of carrot juice.
    <i>European Food Research and Technology</i>, <i>251</i>, 3649–3668. <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>
  bjps: <b>Katsch L <i>et al.</i></b> (2025) Impact of Equivalent Sterilization Processes
    with Different Time- Temperature Combinations on the Chemical, Physical and Sensory
    Properties of Carrot Juice. <i>European Food Research and Technology</i> 3649–3668.
  chicago: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and
    Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time-
    Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot
    Juice.” <i>European Food Research and Technology</i>, no. 251 (2025): 3649–68.
    <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.'
  chicago-de: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson
    und Jan Schneider. 2025. Impact of equivalent sterilization processes with different
    time- temperature combinations on the chemical, physical and sensory properties
    of carrot juice. <i>European Food Research and Technology</i>, Nr. 251: 3649–3668.
    doi:<a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Katsch, Linda</span> ; <span
    style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span style="font-variant:small-caps;">Sokolowsky,
    Martina</span> ; <span style="font-variant:small-caps;">Gibson, Brian R.</span>
    ; <span style="font-variant:small-caps;">Schneider, Jan</span>: Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. In: <i>European Food Research
    and Technology</i>. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668'
  havard: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact
    of equivalent sterilization processes with different time- temperature combinations
    on the chemical, physical and sensory properties of carrot juice, European Food
    Research and Technology. (2025) 3649–3668.
  ieee: 'L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact
    of equivalent sterilization processes with different time- temperature combinations
    on the chemical, physical and sensory properties of carrot juice,” <i>European
    Food Research and Technology</i>, no. 251, pp. 3649–3668, 2025, doi: <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.'
  mla: Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different
    Time- Temperature Combinations on the Chemical, Physical and Sensory Properties
    of Carrot Juice.” <i>European Food Research and Technology</i>, no. 251, 2025,
    pp. 3649–68, <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.
  short: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European
    Food Research and Technology (2025) 3649–3668.
  ufg: '<b>Katsch, Linda u. a.</b>: Impact of equivalent sterilization processes with
    different time- temperature combinations on the chemical, physical and sensory
    properties of carrot juice, in: <i>European Food Research and Technology</i> (2025),
    H. 251,  S. 3649–3668.'
  van: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. European Food Research and Technology.
    2025;(251):3649–68.
date_created: 2025-07-25T17:15:07Z
date_updated: 2025-10-29T10:07:41Z
department:
- _id: DEP4023
- _id: DEP4018
doi: https://doi.org/10.1007/s00217-025-04860-5
issue: '251'
keyword:
- Carrot juice
- Sterilization
- Carotenoids
- Descriptive analysis
- PCA
- HTST
language:
- iso: eng
page: 3649-3668
place: Berlin ; Heidelberg
publication: European Food Research and Technology
publication_identifier:
  eissn:
  - 1438-2385
  issn:
  - 1438-2377
publication_status: published
publisher: Springer
quality_controlled: '1'
status: public
title: Impact of equivalent sterilization processes with different time- temperature
  combinations on the chemical, physical and sensory properties of carrot juice
type: scientific_journal_article
user_id: '83781'
year: '2025'
...