[{"title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","author":[{"first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","orcid":"0000-0001-6628-3929 "},{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","id":"76708","first_name":"Martina"},{"full_name":"Gibson, Brian R.","last_name":"Gibson","first_name":"Brian R."},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"publication_identifier":{"eissn":["1438-2385"],"issn":["1438-2377"]},"citation":{"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>","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.","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>, .","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.","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.","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","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>.","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>.","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>","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."},"place":"Berlin ; Heidelberg","publication_status":"published","date_created":"2025-07-25T17:15:07Z","language":[{"iso":"eng"}],"_id":"13084","publication":"European Food Research and Technology","issue":"251","date_updated":"2025-10-29T10:07:41Z","doi":"https://doi.org/10.1007/s00217-025-04860-5","quality_controlled":"1","type":"scientific_journal_article","publisher":"Springer","keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"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."}],"page":"3649-3668","year":"2025","user_id":"83781","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"status":"public"},{"_id":"13271","article_number":"101471","publication":"Applied Food Research","title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","publication_identifier":{"eissn":["2772-5022"]},"author":[{"orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","first_name":"Linda"},{"first_name":"Martina","id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina"},{"full_name":"Gibson, Brian","last_name":"Gibson","first_name":"Brian"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"intvolume":"         5","volume":5,"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2025-10-27T16:10:29Z","citation":{"chicago-de":"Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food Research</i> 5, Nr. 2. doi:<a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>, .","ufg":"<b>Katsch, Linda u. a.</b>: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: <i>Applied Food Research</i> 5 (2025), H. 2.","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” <i>Applied Food Research</i>, vol. 5, no. 2, 101471, 2025, <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>.","apa":"Katsch, L., Sokolowsky, M., Gibson, B., &#38; Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food Research</i>, <i>5</i>(2), Article 101471. <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","havard":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).","chicago":"Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” <i>Applied Food Research</i> 5, no. 2 (2025). <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">https://doi.org/10.1016/j.afres.2025.101471</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Gibson, Brian</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: <i>Applied Food Research</i> Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","bjps":"<b>Katsch L <i>et al.</i></b> (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. <i>Applied Food Research</i> <b>5</b>.","van":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2).","ama":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food Research</i>. 2025;5(2). doi:<a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>","ieee":"L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice,” <i>Applied Food Research</i>, vol. 5, no. 2, Art. no. 101471, 2025, doi: <a href=\"https://doi.org/10.1016/j.afres.2025.101471\">10.1016/j.afres.2025.101471</a>."},"place":"Amsterdam","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"abstract":[{"text":"Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes.","lang":"eng"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2025","user_id":"83781","status":"public","issue":"2","quality_controlled":"1","date_updated":"2025-11-05T08:17:40Z","doi":"10.1016/j.afres.2025.101471","type":"scientific_journal_article","publisher":"Elsevier"}]