@misc{13084,
  abstract     = {{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       = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}},
  booktitle    = {{European Food Research and Technology}},
  issn         = {{1438-2385}},
  keywords     = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}},
  number       = {{251}},
  pages        = {{3649--3668}},
  publisher    = {{Springer}},
  title        = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}},
  doi          = {{https://doi.org/10.1007/s00217-025-04860-5}},
  year         = {{2025}},
}

@misc{11495,
  abstract     = {{To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. }},
  author       = {{Kruse, Julia and Wörner, Julius and Schneider, Jan and Dörksen, Helene and Pein-Hackelbusch, Miriam}},
  booktitle    = {{Sensors}},
  issn         = {{1424-8220 }},
  keywords     = {{multidimensional sensor arrays, MOS sensors, beer fermentation, process control, gas analysis, metal oxide semiconductors, intentional data analysis, chemometrics, PLSR, PCA, first-order calibration}},
  number       = {{11}},
  publisher    = {{MDPI}},
  title        = {{{Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses }}},
  doi          = {{10.3390/s24113520}},
  volume       = {{24}},
  year         = {{2024}},
}

@misc{12706,
  abstract     = {{Vaseline, also referred to as petrolatum, is a colloidal dispersion of liquid-crystalline structures of hydrocarbons derived from petroleum. It has long been recognized for its versatile applications in the pharmaceutical industry, with its use in the formulation of various topical medications, wound care products, and drug delivery systems. For pharmaceutical use, petrolatum has to meet the quality standards described in its Pharmacopoeia monograph. The comprised test ranges allow for a broad range of Vaseline qualities on the market, while the tests themselves only poorly discriminate between grades. The only differentiating properties are related to the melting behavior, which is tested via drop point analysis, and the consistency, addressed in the functionality-related characteristics section. In this study, we propose the hypothesis that Near-infrared spectroscopy (NIRS) could be a comparably simple method to evaluate the crystalline behavior of Vaseline qualities. We expect such information to provide additional details for Vaseline quality discrimination. This discrimination would allow the most suitable petroleum jelly to be selected for an existing formulation when the previous one needs to be replaced; for example, due to a manufacturer change. We demonstrate that NIRS in transmission and reflectance mode obtained by traditional continuous spectra acquisition and fragmented NIR spectra acquisition through multi-optical, multi-modal excitation, respectively, can both serve as a basis for detecting Vaseline quality differences, which we have further proven by thermal analysis and tests with semisolid formulations. Additionally, we demonstrate that a lower-cost multi-optical spectrometer in reflectance mode can detect Vaseline quality differences in rotated samples.}},
  author       = {{Fliedner, Niels Hendrik and Lohweg, Volker and Al-Karawi, Claudia and Pein-Hackelbusch, Miriam}},
  booktitle    = {{2023 IEEE 21st International Conference on Industrial Informatics (INDIN)}},
  editor       = {{Dörksen, Helene and Scanzio, Stefano  and Jasperneite, Jürgen and Wisniewski, Lukasz and Man, Kim Fung  and Sauter, Thilo  and Seno, Lucia  and Trsek, Henning and Vyatkin, Valeriy }},
  isbn         = {{978-1-6654-9314-7}},
  keywords     = {{multimodal sensing, crystalline materials, microstructure, rotation measurement, PCA, calorimetry, pharmaceuticals, European Pharmacopoeia}},
  location     = {{Lemgo}},
  publisher    = {{IEEE}},
  title        = {{{A Novel Spectroscopic Approach for Vaseline Quality Discrimination}}},
  doi          = {{10.1109/indin51400.2023.10218318}},
  year         = {{2023}},
}