[{"publisher":"Springer","type":"scientific_journal_article","quality_controlled":"1","doi":"https://doi.org/10.1007/s00217-025-04860-5","date_updated":"2025-10-29T10:07:41Z","issue":"251","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"user_id":"83781","year":"2025","page":"3649-3668","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."}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"publication_status":"published","date_created":"2025-07-25T17:15:07Z","language":[{"iso":"eng"}],"citation":{"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>.","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.","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","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.","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>","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>.","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.","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>, .","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","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>.","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."},"place":"Berlin ; Heidelberg","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"author":[{"full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"first_name":"Imke","id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke"},{"id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","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"}],"title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","publication":"European Food Research and Technology","_id":"13084"},{"publisher":"MDPI","type":"scientific_journal_article","quality_controlled":"1","external_id":{"pmid":["38894312"],"isi":["001245424000001"]},"date_updated":"2025-06-25T13:00:14Z","doi":"10.3390/s24113520","article_type":"original","issue":"11","status":"public","department":[{"_id":"DEP4028"}],"user_id":"83781","year":"2024","abstract":[{"lang":"eng","text":"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. "}],"keyword":["multidimensional sensor arrays","MOS sensors","beer fermentation","process control","gas analysis","metal oxide semiconductors","intentional data analysis","chemometrics","PLSR","PCA","first-order calibration"],"publication_status":"published","volume":24,"pmid":"1","date_created":"2024-06-03T07:43:48Z","language":[{"iso":"eng"}],"citation":{"chicago-de":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen und Miriam Pein-Hackelbusch. 2024. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i> 24, Nr. 11. doi:<a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>, .","ufg":"<b>Kruse, Julia u. a.</b>: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , in: <i>Sensors</i> 24 (2024), H. 11.","mla":"Kruse, Julia, et al. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” <i>Sensors</i>, vol. 24, no. 11, 3520, 2024, <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>.","apa":"Kruse, J., Wörner, J., Schneider, J., Dörksen, H., &#38; Pein-Hackelbusch, M. (2024). Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i>, <i>24</i>(11), Article 3520. <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>","short":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Sensors 24 (2024).","havard":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , Sensors. 24 (2024).","chicago":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen, and Miriam Pein-Hackelbusch. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” <i>Sensors</i> 24, no. 11 (2024). <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Kruse, Julia</span> ; <span style=\"font-variant:small-caps;\">Wörner, Julius</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Dörksen, Helene</span> ; <span style=\"font-variant:small-caps;\">Pein-Hackelbusch, Miriam</span>: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . In: <i>Sensors</i> Bd. 24, MDPI (2024), Nr. 11","bjps":"<b>Kruse J <i>et al.</i></b> (2024) Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i> <b>24</b>.","ama":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i>. 2024;24(11). doi:<a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>","van":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11).","ieee":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, and M. Pein-Hackelbusch, “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ,” <i>Sensors</i>, vol. 24, no. 11, Art. no. 3520, 2024, doi: <a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>."},"publication_identifier":{"issn":["1424-8220 "]},"intvolume":"        24","author":[{"first_name":"Julia","last_name":"Kruse","id":"82298","full_name":"Kruse, Julia"},{"first_name":"Julius","last_name":"Wörner","id":"79011","full_name":"Wörner, Julius"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"first_name":"Helene","full_name":"Dörksen, Helene","last_name":"Dörksen","id":"46416"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","id":"64952","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam"}],"isi":"1","title":"Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ","main_file_link":[{"url":"https://www.mdpi.com/1424-8220/24/11/3520","open_access":"1"}],"publication":"Sensors","article_number":"3520","oa":"1","_id":"11495"},{"doi":"10.1109/indin51400.2023.10218318","date_updated":"2025-03-13T14:44:34Z","quality_controlled":"1","type":"conference_editor_article","publisher":"IEEE","editor":[{"id":"46416","last_name":"Dörksen","full_name":"Dörksen, Helene","first_name":"Helene"},{"last_name":"Scanzio","full_name":"Scanzio, Stefano ","first_name":"Stefano "},{"last_name":"Jasperneite","id":"1899","full_name":"Jasperneite, Jürgen","first_name":"Jürgen"},{"full_name":"Wisniewski, Lukasz","id":"1710","last_name":"Wisniewski","first_name":"Lukasz"},{"first_name":"Kim Fung ","full_name":"Man, Kim Fung ","last_name":"Man"},{"first_name":"Thilo ","last_name":"Sauter","full_name":"Sauter, Thilo "},{"full_name":"Seno, Lucia ","last_name":"Seno","first_name":"Lucia "},{"orcid":"0000-0002-0133-0656","last_name":"Trsek","id":"1486","full_name":"Trsek, Henning","first_name":"Henning"},{"first_name":"Valeriy ","last_name":"Vyatkin","full_name":"Vyatkin, Valeriy "}],"keyword":["multimodal sensing","crystalline materials","microstructure","rotation measurement","PCA","calorimetry","pharmaceuticals","European Pharmacopoeia"],"abstract":[{"text":"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.","lang":"eng"}],"conference":{"end_date":"2023-07-20","start_date":"2023-07-18","name":"21st International Conference on Industrial Informatics (INDIN 2023)","location":"Lemgo"},"user_id":"83781","year":"2023","department":[{"_id":"DEP5019"},{"_id":"DEP5023"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"status":"public","title":"A Novel Spectroscopic Approach for Vaseline Quality Discrimination","author":[{"first_name":"Niels Hendrik","last_name":"Fliedner","full_name":"Fliedner, Niels Hendrik"},{"last_name":"Lohweg","full_name":"Lohweg, Volker","first_name":"Volker"},{"full_name":"Al-Karawi, Claudia","last_name":"Al-Karawi","first_name":"Claudia"},{"first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"}],"publication_identifier":{"isbn":["978-1-6654-9314-7"],"eisbn":["978-1-6654-9313-0"]},"place":"[Piscataway, NJ] ","citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Fliedner, Niels Hendrik</span> ; <span style=\"font-variant:small-caps;\">Lohweg, Volker</span> ; <span style=\"font-variant:small-caps;\">Al-Karawi, Claudia</span> ; <span style=\"font-variant:small-caps;\">Pein-Hackelbusch, Miriam</span> ; <span style=\"font-variant:small-caps;\"><span style=\"font-variant:small-caps;\">Dörksen, H.</span> ; <span style=\"font-variant:small-caps;\">Scanzio, S.</span> ; <span style=\"font-variant:small-caps;\">Jasperneite, J.</span> ; <span style=\"font-variant:small-caps;\">Wisniewski, L.</span> ; <span style=\"font-variant:small-caps;\">Man, K. F.</span> ; <span style=\"font-variant:small-caps;\">Sauter, T.</span> ; <span style=\"font-variant:small-caps;\">Seno, L.</span> ; <span style=\"font-variant:small-caps;\">Trsek, H.</span> ; u. a.</span> (Hrsg.): <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>. [Piscataway, NJ]  : IEEE, 2023","apa":"Fliedner, N. H., Lohweg, V., Al-Karawi, C., &#38; Pein-Hackelbusch, M. (2023). A Novel Spectroscopic Approach for Vaseline Quality Discrimination. In H. Dörksen, S. Scanzio, J. Jasperneite, L. Wisniewski, K. F. Man, T. Sauter, L. Seno, H. Trsek, V. Vyatkin, &#38; Institute of Electrical and Electronics Engineers  (Eds.), <i>2023 IEEE 21st International Conference on Industrial Informatics (INDIN)</i>. IEEE. <a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">https://doi.org/10.1109/indin51400.2023.10218318</a>","mla":"Fliedner, Niels Hendrik, et al. “A Novel Spectroscopic Approach for Vaseline Quality Discrimination.” <i>2023 IEEE 21st International Conference on Industrial Informatics (INDIN)</i>, edited by Helene Dörksen et al., IEEE, 2023, <a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">https://doi.org/10.1109/indin51400.2023.10218318</a>.","bjps":"<b>Fliedner NH <i>et al.</i></b> (2023) <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>, Dörksen H et al. (eds). [Piscataway, NJ] : IEEE.","short":"N.H. Fliedner, V. Lohweg, C. Al-Karawi, M. Pein-Hackelbusch, A Novel Spectroscopic Approach for Vaseline Quality Discrimination, IEEE, [Piscataway, NJ] , 2023.","chicago":"Fliedner, Niels Hendrik, Volker Lohweg, Claudia Al-Karawi, and Miriam Pein-Hackelbusch. <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>. Edited by Helene Dörksen, Stefano  Scanzio, Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung  Man, Thilo  Sauter, Lucia  Seno, Henning Trsek, Valeriy  Vyatkin, and Institute of Electrical and Electronics Engineers . <i>2023 IEEE 21st International Conference on Industrial Informatics (INDIN)</i>. [Piscataway, NJ] : IEEE, 2023. <a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">https://doi.org/10.1109/indin51400.2023.10218318</a>.","chicago-de":"Fliedner, Niels Hendrik, Volker Lohweg, Claudia Al-Karawi und Miriam Pein-Hackelbusch. 2023. <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>. Hg. von Helene Dörksen, Stefano  Scanzio, Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung  Man, Thilo  Sauter, Lucia  Seno, Henning Trsek, Valeriy  Vyatkin, und Institute of Electrical and Electronics Engineers . <i>2023 IEEE 21st International Conference on Industrial Informatics (INDIN)</i>. [Piscataway, NJ] : IEEE. doi:<a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">10.1109/indin51400.2023.10218318</a>, .","ufg":"<b>Fliedner, Niels Hendrik u. a.</b>: A Novel Spectroscopic Approach for Vaseline Quality Discrimination, hg. von Dörksen, Helene u. a., [Piscataway, NJ]  2023.","ieee":"N. H. Fliedner, V. Lohweg, C. Al-Karawi, and M. Pein-Hackelbusch, <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>. [Piscataway, NJ] : IEEE, 2023. doi: <a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">10.1109/indin51400.2023.10218318</a>.","havard":"N.H. Fliedner, V. Lohweg, C. Al-Karawi, M. Pein-Hackelbusch, A Novel Spectroscopic Approach for Vaseline Quality Discrimination, IEEE, [Piscataway, NJ] , 2023.","van":"Fliedner NH, Lohweg V, Al-Karawi C, Pein-Hackelbusch M. A Novel Spectroscopic Approach for Vaseline Quality Discrimination. Dörksen H, Scanzio S, Jasperneite J, Wisniewski L, Man KF, Sauter T, et al., editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ] : IEEE; 2023.","ama":"Fliedner NH, Lohweg V, Al-Karawi C, Pein-Hackelbusch M. <i>A Novel Spectroscopic Approach for Vaseline Quality Discrimination</i>. (Dörksen H, Scanzio S, Jasperneite J, et al., eds.). IEEE; 2023. doi:<a href=\"https://doi.org/10.1109/indin51400.2023.10218318\">10.1109/indin51400.2023.10218318</a>"},"date_created":"2025-03-13T13:48:58Z","language":[{"iso":"eng"}],"publication_status":"published","_id":"12706","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)"}]