---
_id: '13271'
abstract:
- lang: eng
  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.
article_number: '101471'
author:
- first_name: Linda
  full_name: Katsch, Linda
  id: '71614'
  last_name: Katsch
  orcid: '0000-0001-6628-3929 '
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Brian
  full_name: Gibson, Brian
  last_name: Gibson
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  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>
  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>
  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>.
  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>.
  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>,
    .
  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'
  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).
  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>.'
  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>.
  short: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research
    5 (2025).
  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.'
  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).
date_created: 2025-10-27T16:10:29Z
date_updated: 2025-11-05T08:17:40Z
department:
- _id: DEP4023
- _id: DEP4018
doi: 10.1016/j.afres.2025.101471
intvolume: '         5'
issue: '2'
keyword:
- Cloudy apple juice
- HTST
- juice pasteurization
- sensory analysis
- process optimization
- equivalent microbial lethality
language:
- iso: eng
place: Amsterdam
publication: Applied Food Research
publication_identifier:
  eissn:
  - 2772-5022
publication_status: published
publisher: Elsevier
quality_controlled: '1'
status: public
title: Influence of different pasteurization conditions with equivalent pasteurization
  units on chemical, physical, and sensory properties of cloudy apple juice
type: scientific_journal_article
user_id: '83781'
volume: 5
year: '2025'
...
---
_id: '11607'
abstract:
- lang: eng
  text: Pasteurization of bottles and cans is an important technique for biological
    stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic
    beers. Despite recuperation, the heat requirement is very high and can be significantly
    reduced by lowering the maximum temperature in the pasteurizer. The current practice
    of calculating the lethal heat effect is based on the so-called beer formula using
    a globalized z-value for the temperature dependence of the inactivation. The premise
    experiments here is that for products containing sugar, such as malt beer, yeast
    cells pose the greatest danger. Therefore, the D values at various temperatures
    and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting
    and top-fermenting) were determined in the laboratory using the capillary method.
    In a challenge test in the brewery, bottles with different products were inoculated
    with these yeasts and samples were taken from the industrial pasteurizer every
    two minutes and examined for viable cell counts. Accordingly, using specific D/z
    values, precise pasteurization can be achieved, the treatment temperature can
    be reduced to 55° C and 20-25% of energy can be saved.
author:
- first_name: Jannik
  full_name: Nolte, Jannik
  last_name: Nolte
- first_name: 'Ludger '
  full_name: 'Hense, Ludger '
  last_name: Hense
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Nolte J, Hense L, Weishaupt I, Schneider J. <i>How Do You Turn a Shotgun into
    a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory
    Data (D/z Values) in Large-Scale Pasteurization</i>.; 2024.
  apa: Nolte, J., Hense, L., Weishaupt, I., &#38; Schneider, J. (2024). <i>How do
    you turn a shotgun into a precision rifle - significant heat savings through the
    use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>.
    39th EBC Congress 2024, Lille.
  bjps: <b>Nolte J <i>et al.</i></b> (2024) <i>How Do You Turn a Shotgun into a Precision
    Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z
    Values) in Large-Scale Pasteurization</i>. .
  chicago: Nolte, Jannik, Ludger  Hense, Imke Weishaupt, and Jan Schneider. <i>How
    Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through
    the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization</i>,
    2024.
  chicago-de: Nolte, Jannik, Ludger  Hense, Imke Weishaupt und Jan Schneider. 2024.
    <i>How do you turn a shotgun into a precision rifle - significant heat savings
    through the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>.
  din1505-2-1: '<span style="font-variant:small-caps;">Nolte, Jannik</span> ; <span
    style="font-variant:small-caps;">Hense, Ludger </span> ; <span style="font-variant:small-caps;">Weishaupt,
    Imke</span> ; <span style="font-variant:small-caps;">Schneider, Jan</span>: <i>How
    do you turn a shotgun into a precision rifle - significant heat savings through
    the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>,
    2024'
  havard: J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun
    into a precision rifle - significant heat savings through the use of kinetic laboratory
    data (D/z values) in large-scale pasteurization, 2024.
  ieee: J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, <i>How do you turn a shotgun
    into a precision rifle - significant heat savings through the use of kinetic laboratory
    data (D/z values) in large-scale pasteurization</i>. 2024.
  mla: Nolte, Jannik, et al. <i>How Do You Turn a Shotgun into a Precision Rifle -
    Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values)
    in Large-Scale Pasteurization</i>. 2024.
  short: J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun
    into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory
    Data (D/z Values) in Large-Scale Pasteurization, 2024.
  ufg: '<b>Nolte, Jannik u. a.</b>: How do you turn a shotgun into a precision rifle
    - significant heat savings through the use of kinetic laboratory data (D/z values)
    in large-scale pasteurization, o. O. 2024.'
  van: Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into
    a precision rifle - significant heat savings through the use of kinetic laboratory
    data (D/z values) in large-scale pasteurization. 2024.
conference:
  end_date: 2024-05-30
  location: Lille
  name: 39th EBC Congress 2024
  start_date: 2024-05-26
date_created: 2024-06-28T13:02:59Z
date_updated: 2024-07-01T08:30:08Z
department:
- _id: DEP4028
- _id: DEP4018
keyword:
- pasteurization
- D value
- z-value
- heat energy savings
- large scale trials
- biological stability
- yeast
language:
- iso: eng
publication_status: published
status: public
title: How do you turn a shotgun into a precision rifle - significant heat savings
  through the use of kinetic laboratory data (D/z values) in large-scale pasteurization
type: conference_poster
user_id: '83781'
year: '2024'
...
---
_id: '13335'
abstract:
- lang: eng
  text: "The process of thermal preservation of liquid foods is a safety-relevant
    process step in the processing of products such as fruit juices and is associated
    with a high-energy expenditure and safety margin. There are already various approaches
    to improve this conventionally managed process step in terms of product and resource
    preservation. Compared to these novel technologies, the use of real-time process
    analytics offers great potential to improve already existing process plants by
    implementing inline capable process analytical tools. This allows direct control
    of the reactions taking place and changes during the running process. Instead
    of post process, random product control, quality control during the process can
    be made rendered. The chemical and pharmaceutical industry serves as a reference
    industry for the use of process analytical tools, although the reactions and product
    matrices are less complex. In the food industry, on the other hand, there is a
    greater variation in raw materials and intermediate products. In addition, a large
    number of reactions can take place in parallel within a process, and the physical
    states and properties of the individual components can vary. A uniform set of
    rules for the use of process analytical tools does not exist here. Each product,
    each process provides its own research potential, so that a large research gap
    opens up in the area of the food industry.\r\nIn order to contribute to closing
    this gap, this thesis presents a novel approach to improve the process of pasteurization
    of liquid food. For fruit juices as an application, near infrared spectroscopy
    in combination with chemometric methods was applied to make the process more product
    specific. Based on known weaknesses of the process, the relevant aspects for a
    product-specific treatment were identified. In the further course, the suitability
    of near infrared spectroscopy as a process analytical tool in the process of pasteurization
    was verified. Moreover, it was investigated whether a sufficiently accurate identification
    of the product type as well as the microbiologically relevant properties can be
    achieved by the application of chemometric methods. In the course of this, the
    suitability of the measurement methodology was confirmed and solutions were established
    for any process influences. The product classification and description of the
    microbiologically relevant parameters extract content and pH value were also implemented
    with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms,
    the product-specific determination of target values for the necessary lethal heat
    input could be realized. In addition, an analysis of the actual values was carried
    out on the basis of a chemometric regression method by inferring the microbiological
    pasteurization effect through the chemical reaction of acid hydrolytic sucrose
    degradation by means of the indirect approach. This required knowledge of the
    chemical reaction kinetics and mahematical modeling of the degradation behavior.
    The novel approach could be confirmed by calculations using results from off-line
    analysis, whereas the use of near infrared spectroscopy as an inline method still
    revealed potential for optimization with respect to measurement accuracies.\r\nIn
    summary, the results of this work provide a promising opportunity to make conventional
    processes for the preservation of liquid foods more product-specific by using
    near-infrared spectroscopy as an inline-capable and multimodal sensor technique,
    leading to an increase in process efficiency and product quality."
- lang: ger
  text: "Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist
    ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie
    Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag
    verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt-
    und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im
    Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik
    großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger
    Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender
    Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle
    kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des
    Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen
    und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie
    gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem
    können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen
    und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren.
    Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht.
    Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich
    im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm
    einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen
    neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel
    zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie
    in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer
    zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die
    relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung
    relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie
    als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine
    Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften
    durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte
    eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse
    Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung
    der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend
    genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter
    Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen
    letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte
    auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels
    des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation
    auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die
    Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung
    des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung
    von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie
    als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der
    Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine
    vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen
    Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige,
    multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung
    der Prozesseffizienz und Produktqualität führt."
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
citation:
  ama: Weishaupt I. <i>Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
    the Pasteurization Process of Liquid Foods</i>. Technische Universität Berlin;
    2023. doi:<a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>
  apa: Weishaupt, I. (2023). <i>Near infrared spectroscopy as inline analytical tool
    to optimize the pasteurization process of liquid foods</i>. Technische Universität
    Berlin. <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>
  bjps: '<b>Weishaupt I</b> (2023) <i>Near Infrared Spectroscopy as Inline Analytical
    Tool to Optimize the Pasteurization Process of Liquid Foods</i>. Berlin: Technische
    Universität Berlin.'
  chicago: 'Weishaupt, Imke. <i>Near Infrared Spectroscopy as Inline Analytical Tool
    to Optimize the Pasteurization Process of Liquid Foods</i>. Berlin: Technische
    Universität Berlin, 2023. <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.'
  chicago-de: 'Weishaupt, Imke. 2023. <i>Near infrared spectroscopy as inline analytical
    tool to optimize the pasteurization process of liquid foods</i>. Berlin: Technische
    Universität Berlin. doi:<a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span>: <i>Near
    infrared spectroscopy as inline analytical tool to optimize the pasteurization
    process of liquid foods</i>. Berlin : Technische Universität Berlin, 2023'
  havard: I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize
    the pasteurization process of liquid foods, Technische Universität Berlin, Berlin,
    2023.
  ieee: 'I. Weishaupt, <i>Near infrared spectroscopy as inline analytical tool to
    optimize the pasteurization process of liquid foods</i>. Berlin: Technische Universität
    Berlin, 2023. doi: <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.'
  mla: Weishaupt, Imke. <i>Near Infrared Spectroscopy as Inline Analytical Tool to
    Optimize the Pasteurization Process of Liquid Foods</i>. Technische Universität
    Berlin, 2023, <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.
  short: I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
    the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin,
    2023.
  ufg: '<b>Weishaupt, Imke</b>: Near infrared spectroscopy as inline analytical tool
    to optimize the pasteurization process of liquid foods, Berlin 2023.'
  van: 'Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize
    the pasteurization process of liquid foods. Berlin: Technische Universität Berlin;
    2023. 144 p.'
date_created: 2026-01-09T11:56:40Z
date_updated: 2026-01-12T08:47:34Z
defense_date: 2023-05-05
department:
- _id: DEP4028
doi: https://doi.org/10.14279/depositonce-17804
keyword:
- fruit juice pasteurization
- near infrared spectroscopy
- process optimization
- multivariate statistics
- inline process analytics
- Fruchtsaftpasteurisation
- Prozessoptimierung
- Nahinfrarotspektroskopie
- multivariate Statistik
- Inline-Prozessanalytik
language:
- iso: eng
page: '144'
place: Berlin
publication_status: published
publisher: Technische Universität Berlin
status: public
supervisor:
- first_name: 'Juri '
  full_name: 'Rappsilber, Juri '
  last_name: Rappsilber
- first_name: 'Peter '
  full_name: 'Neubauer, Peter '
  last_name: Neubauer
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
- first_name: 'Leif-Alexander '
  full_name: 'Garbe, Leif-Alexander '
  last_name: Garbe
title: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization
  process of liquid foods
type: dissertation
user_id: '83781'
year: '2023'
...
---
_id: '8447'
author:
- first_name: Knut
  full_name: Schwarzer, Knut
  id: '13329'
  last_name: Schwarzer
- first_name: Ulrich
  full_name: Müller, Ulrich
  id: '12119'
  last_name: Müller
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Schwarzer K, Müller U, Schneider J. <i>Rethink Beer Pasteurization – Safety,
    Sustainability and Quality</i>.; 2022.
  apa: Schwarzer, K., Müller, U., &#38; Schneider, J. (2022). <i>Rethink Beer Pasteurization
    – Safety, Sustainability and Quality</i>. 38th European Brewery Convention, Madrid.
  bjps: <b>Schwarzer K, Müller U and Schneider J</b> (2022) <i>Rethink Beer Pasteurization
    – Safety, Sustainability and Quality</i>. .
  chicago: Schwarzer, Knut, Ulrich Müller, and Jan Schneider. <i>Rethink Beer Pasteurization
    – Safety, Sustainability and Quality</i>, 2022.
  chicago-de: Schwarzer, Knut, Ulrich Müller und Jan Schneider. 2022. <i>Rethink Beer
    Pasteurization – Safety, Sustainability and Quality</i>.
  din1505-2-1: '<span style="font-variant:small-caps;">Schwarzer, Knut</span> ; <span
    style="font-variant:small-caps;">Müller, Ulrich</span> ; <span style="font-variant:small-caps;">Schneider,
    Jan</span>: <i>Rethink Beer Pasteurization – Safety, Sustainability and Quality</i>,
    2022'
  havard: K. Schwarzer, U. Müller, J. Schneider, Rethink Beer Pasteurization – Safety,
    Sustainability and Quality, 2022.
  ieee: K. Schwarzer, U. Müller, and J. Schneider, <i>Rethink Beer Pasteurization
    – Safety, Sustainability and Quality</i>. 2022.
  mla: Schwarzer, Knut, et al. <i>Rethink Beer Pasteurization – Safety, Sustainability
    and Quality</i>. 2022.
  short: K. Schwarzer, U. Müller, J. Schneider, Rethink Beer Pasteurization – Safety,
    Sustainability and Quality, 2022.
  ufg: '<b>Schwarzer, Knut/Müller, Ulrich/Schneider, Jan</b>: Rethink Beer Pasteurization
    – Safety, Sustainability and Quality, o. O. 2022.'
  van: Schwarzer K, Müller U, Schneider J. Rethink Beer Pasteurization – Safety, Sustainability
    and Quality. 2022.
conference:
  end_date: 2022-06-01
  location: Madrid
  name: 38th European Brewery Convention
  start_date: 2022-05-29
date_created: 2022-07-12T10:28:12Z
date_updated: 2025-01-30T15:42:30Z
ddc:
- '570'
department:
- _id: DEP4009
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
file:
- access_level: closed
  content_type: application/pdf
  creator: kschwarz
  date_created: 2022-07-12T10:23:37Z
  date_updated: 2024-08-06T08:54:06Z
  file_id: '8449'
  file_name: 2022_05_29_EBC_KSc.pdf
  file_size: 568074
  relation: main_file
file_date_updated: 2024-08-06T08:54:06Z
has_accepted_license: '1'
keyword:
- Pasteurization
- minimal processing
language:
- iso: eng
publication_status: published
status: public
title: Rethink Beer Pasteurization – Safety, Sustainability and Quality
type: conference_poster
user_id: '83781'
year: '2022'
...
---
_id: '5425'
abstract:
- lang: eng
  text: The feasibility of inline classification and characterization of seven fruit
    juice varieties was investigated by the application of near-infrared spectroscopy
    (NIRS) combined with chemometrics. The findings are intended to be used to optimize
    the flash pasteurization of liquid foods. More precise information of the kind
    of product in real time had to be achieved to enable a more product-specific process.
    Using the method of partial least squares discriminant analysis, the fruit juice
    varieties were classified, showing a classification rate of 100% regarding an
    internal and 69% regarding an external test sets. A characterization by the extract
    content, pH value, turbidity, and viscosity was made by fitting a partial least
    squares regression model. The percentage prediction error of the pH value was
    <3% for internal and external test sets, and for the Brix value prediction errors
    were about 4% (internal) and 20% (external). The parameters viscosity and turbidity
    were found to be unsuitable. Despite this, the strategy applied to gain more product-specific
    information in real time showed to be feasible. By linking the results to a database
    containing potentially harmful microorganisms for various types of fruit juices,
    a more product-specific calculation of the necessary heat input can be performed.
    To demonstrate the practical relevance, a comparison between conventional and
    product-adapted process control was performed using two fruit varieties as examples
    in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product
    information, achieved through the use of NIRS with chemometrics, a more precise
    calculation of the heat input can be achieved.
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Peter
  full_name: Neubauer, Peter
  last_name: Neubauer
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline
    classification and characterization of fruit juices for a product-customized flash
    pasteurization. <i>Food Science &#38; Nutrition</i>. 2022;10(3):800-812. doi:<a
    href="https://doi.org/ https://doi.org/10.1002/fsn3.2709"> https://doi.org/10.1002/fsn3.2709</a>
  apa: Weishaupt, I., Neubauer, P., &#38; Schneider, J. (2022). Near-infrared spectroscopy
    for the inline classification and characterization of fruit juices for a product-customized
    flash pasteurization. <i>Food Science &#38; Nutrition</i>, <i>10</i>(3), 800–812.
    <a href="https://doi.org/ https://doi.org/10.1002/fsn3.2709">https://doi.org/
    https://doi.org/10.1002/fsn3.2709</a>
  bjps: <b>Weishaupt I, Neubauer P and Schneider J</b> (2022) Near-Infrared Spectroscopy
    for the Inline Classification and Characterization of Fruit Juices for a Product-Customized
    Flash Pasteurization. <i>Food Science &#38; Nutrition</i> <b>10</b>, 800–812.
  chicago: 'Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Near-Infrared Spectroscopy
    for the Inline Classification and Characterization of Fruit Juices for a Product-Customized
    Flash Pasteurization.” <i>Food Science &#38; Nutrition</i> 10, no. 3 (2022): 800–812.
    <a href="https://doi.org/ https://doi.org/10.1002/fsn3.2709">https://doi.org/
    https://doi.org/10.1002/fsn3.2709</a>.'
  chicago-de: 'Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Near-infrared
    spectroscopy for the inline classification and characterization of fruit juices
    for a product-customized flash pasteurization. <i>Food Science &#38; Nutrition</i>
    10, Nr. 3: 800–812. doi:<a href="https://doi.org/ https://doi.org/10.1002/fsn3.2709">
    https://doi.org/10.1002/fsn3.2709</a>, .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span
    style="font-variant:small-caps;">Neubauer, Peter</span> ; <span style="font-variant:small-caps;">Schneider,
    Jan</span>: Near-infrared spectroscopy for the inline classification and characterization
    of fruit juices for a product-customized flash pasteurization. In: <i>Food Science
    &#38; Nutrition</i> Bd. 10, Wiley (2022), Nr. 3, S. 800–812'
  havard: I. Weishaupt, P. Neubauer, J. Schneider, Near-infrared spectroscopy for
    the inline classification and characterization of fruit juices for a product-customized
    flash pasteurization, Food Science &#38; Nutrition. 10 (2022) 800–812.
  ieee: 'I. Weishaupt, P. Neubauer, and J. Schneider, “Near-infrared spectroscopy
    for the inline classification and characterization of fruit juices for a product-customized
    flash pasteurization,” <i>Food Science &#38; Nutrition</i>, vol. 10, no. 3, pp.
    800–812, 2022, doi: <a href="https://doi.org/ https://doi.org/10.1002/fsn3.2709">
    https://doi.org/10.1002/fsn3.2709</a>.'
  mla: Weishaupt, Imke, et al. “Near-Infrared Spectroscopy for the Inline Classification
    and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.”
    <i>Food Science &#38; Nutrition</i>, vol. 10, no. 3, 2022, pp. 800–12, <a href="https://doi.org/
    https://doi.org/10.1002/fsn3.2709">https://doi.org/ https://doi.org/10.1002/fsn3.2709</a>.
  short: I. Weishaupt, P. Neubauer, J. Schneider, Food Science &#38; Nutrition 10
    (2022) 800–812.
  ufg: '<b>Weishaupt, Imke/Neubauer, Peter/Schneider, Jan</b>: Near-infrared spectroscopy
    for the inline classification and characterization of fruit juices for a product-customized
    flash pasteurization, in: <i>Food Science &#38; Nutrition</i> 10 (2022), H. 3, 
    S. 800–812.'
  van: Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline
    classification and characterization of fruit juices for a product-customized flash
    pasteurization. Food Science &#38; Nutrition. 2022;10(3):800–12.
date_created: 2021-04-08T06:37:30Z
date_updated: 2025-06-26T13:32:36Z
department:
- _id: DEP4000
- _id: DEP1308
doi: ' https://doi.org/10.1002/fsn3.2709'
external_id:
  isi:
  - '000739093400001'
  pmid:
  - '35311170'
intvolume: '        10'
isi: '1'
issue: '3'
keyword:
- flash pasteurization
- fruit juice characterization and classification
- inline near-infrared spectroscopy
- multivariate data analysis
language:
- iso: eng
page: 800-812
pmid: '1'
publication: Food Science & Nutrition
publication_identifier:
  issn:
  - 2048-7177
publication_status: published
publisher: Wiley
status: public
title: Near-infrared spectroscopy for the inline classification and characterization
  of fruit juices for a product-customized flash pasteurization
type: journal_article
user_id: '83781'
volume: 10
year: '2022'
...
---
_id: '7981'
abstract:
- lang: eng
  text: 'The main purpose of bovine colostrum, being the milk secreted by a cow after
    giving birth, is to transfer passive immunity to the calf. The calves have an
    immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply
    of good quality bovine colostrum is required. The quality of colostrum is classified
    by low bacterial counts and adequate Ig concentrations. Bacterial contamination
    can contain a variety of human pathogens or high counts of spoilage bacteria,
    which has become more challenging with the emerging use of bovine colostrum as
    food and food supplements. There is also a growing risk for the spread of zoonotic
    diseases originating from bovines. For this reason, processing based on heat treatment
    or other feasible techniques is required. This review provides an overview of
    literature on the microbial quality of bovine colostrum and processing methods
    to improve its microbial quality and keep its nutritional values as food. The
    highlights of this review are as follows: high quality colostrum is a valuable
    raw material in food products and supplements; the microbial safety of bovine
    colostrum is increased using an appropriate processing-suitable effective heat
    treatment which does not destroy the high nutrition value of colostrum; the heat
    treatment processes are cost-effective compared to other methods; and heat treatment
    can be performed in both small- and large-scale production.'
author:
- first_name: Sylvia
  full_name: Fasse, Sylvia
  last_name: Fasse
- first_name: Jarmo
  full_name: Alarinta, Jarmo
  last_name: Alarinta
- first_name: Björn
  full_name: Frahm, Björn
  id: '45666'
  last_name: Frahm
- first_name: Gun
  full_name: Wirtanen, Gun
  last_name: Wirtanen
citation:
  ama: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i>. 2021;2(4):556-575. doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>
  apa: Fasse, S., Alarinta, J., Frahm, B., &#38; Wirtanen, G. (2021). Bovine Colostrum
    for Human Consumption - Improving Microbial Quality and Maintaining Bioactive
    Characteristics through Processing. <i>Dairy</i>, <i>2</i>(4), 556–575. <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>
  bjps: <b>Fasse S <i>et al.</i></b> (2021) Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i> <b>2</b>, 556–575.
  chicago: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing.” <i>Dairy</i> 2, no. 4 (2021): 556–75.
    <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.'
  chicago-de: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2021.
    Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. <i>Dairy</i> 2, Nr. 4: 556–575.
    doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>, .'
  din1505-2-1: '<span style="font-variant:small-caps;">Fasse, Sylvia</span> ; <span
    style="font-variant:small-caps;">Alarinta, Jarmo</span> ; <span style="font-variant:small-caps;">Frahm,
    Björn</span> ; <span style="font-variant:small-caps;">Wirtanen, Gun</span>: Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. In: <i>Dairy</i> Bd. 2. Basel, MDPI
    (2021), Nr. 4, S. 556–575'
  havard: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing, Dairy. 2 (2021) 556–575.
  ieee: 'S. Fasse, J. Alarinta, B. Frahm, and G. Wirtanen, “Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing,” <i>Dairy</i>, vol. 2, no. 4, pp. 556–575, 2021, doi: <a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>.'
  mla: Fasse, Sylvia, et al. “Bovine Colostrum for Human Consumption - Improving Microbial
    Quality and Maintaining Bioactive Characteristics through Processing.” <i>Dairy</i>,
    vol. 2, no. 4, 2021, pp. 556–75, <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.
  short: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Dairy 2 (2021) 556–575.
  ufg: '<b>Fasse, Sylvia u. a.</b>: Bovine Colostrum for Human Consumption - Improving
    Microbial Quality and Maintaining Bioactive Characteristics through Processing,
    in: <i>Dairy</i> 2 (2021), H. 4,  S. 556–575.'
  van: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. Dairy. 2021;2(4):556–75.
date_created: 2022-05-05T12:51:45Z
date_updated: 2025-06-26T08:58:30Z
department:
- _id: DEP4021
doi: 10.3390/dairy2040044
external_id:
  isi:
  - '001178458700001'
intvolume: '         2'
isi: '1'
issue: '4'
keyword:
- bovine colostrum
- bacteria
- pathogens
- probiotic bacteria
- cost-effective processing
- heat treatment
- pasteurization
- contamination control
- immunoglobulins
- enzymes
language:
- iso: eng
page: 556-575
place: Basel
publication: Dairy
publication_identifier:
  eissn:
  - '2624-862X '
publication_status: published
publisher: MDPI
quality_controlled: '1'
status: public
title: Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
  Bioactive Characteristics through Processing
type: scientific_journal_article
user_id: '83781'
volume: 2
year: '2021'
...
---
_id: '6839'
abstract:
- lang: eng
  text: 'Pasteurization is a crucial processing method in the food industry to ensure
    the safety of consumables. A major part of contemporary pasteurization processes
    involves using flash pasteurizer systems, where liquids are pumped through a pipe
    system to heat them for a predefined time. Accurately monitoring the amount of
    heat treatment applied to a product is challenging. This monitoring helps ensure
    that the correct heat impact (expressed in pasteurization units) is applied, which
    is commonly calculated as a product of time and temperature, taking achievability
    of the inactivation of the microorganisms into account. The state-of-the-art method
    involves a calculation of the applied pasteurization units using a one-point temperature
    measurement and the holding time for this temperature. Concerns about accuracy
    lead to high safety margins, reducing the quality of the pasteurized product.
    In this study, the applied pasteurization level was estimated using regression
    models trained with NIR spectroscopy data collected while pasteurizing fruit juices
    of different types and brands. Several conventional regression models were trained
    in combination with different preprocessing methods, including a novel prediction
    outlier detection method. Generalized juice models trained with the concatenated
    data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78
    ± 0.09 and r<jats:sup>2</jats:sup> 0.96 ± 0.01, while separate juice models displayed
    averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r<jats:sup>2</jats:sup>
    0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety
    margins. '
author:
- first_name: Baris Gün
  full_name: Sürmeli, Baris Gün
  id: '73806'
  last_name: Sürmeli
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Knut
  full_name: Schwarzer, Knut
  id: '13329'
  last_name: Schwarzer
- first_name: Natalia
  full_name: Moriz, Natalia
  id: '44238'
  last_name: Moriz
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control
    in flash pasteurization by estimation of applied pasteurization units using near
    infrared spectroscopy. <i>Journal of Near Infrared Spectroscopy</i>. 2021;29(6):339-351.
    doi:<a href="https://doi.org/10.1177/09670335211057233">10.1177/09670335211057233</a>
  apa: Sürmeli, B. G., Weishaupt, I., Schwarzer, K., Moriz, N., &#38; Schneider, J.
    (2021). Heat impact control in flash pasteurization by estimation of applied pasteurization
    units using near infrared spectroscopy. <i>Journal of Near Infrared Spectroscopy</i>,
    <i>29</i>(6), 339–351. <a href="https://doi.org/10.1177/09670335211057233">https://doi.org/10.1177/09670335211057233</a>
  bjps: <b>Sürmeli BG <i>et al.</i></b> (2021) Heat Impact Control in Flash Pasteurization
    by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.
    <i>Journal of Near Infrared Spectroscopy</i> <b>29</b>, 339–351.
  chicago: 'Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz, and
    Jan Schneider. “Heat Impact Control in Flash Pasteurization by Estimation of Applied
    Pasteurization Units Using near Infrared Spectroscopy.” <i>Journal of Near Infrared
    Spectroscopy</i> 29, no. 6 (2021): 339–51. <a href="https://doi.org/10.1177/09670335211057233">https://doi.org/10.1177/09670335211057233</a>.'
  chicago-de: 'Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz und
    Jan Schneider. 2021. Heat impact control in flash pasteurization by estimation
    of applied pasteurization units using near infrared spectroscopy. <i>Journal of
    Near Infrared Spectroscopy</i> 29, Nr. 6: 339–351. doi:<a href="https://doi.org/10.1177/09670335211057233">10.1177/09670335211057233</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Sürmeli, Baris Gün</span> ;
    <span style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span style="font-variant:small-caps;">Schwarzer,
    Knut</span> ; <span style="font-variant:small-caps;">Moriz, Natalia</span> ; <span
    style="font-variant:small-caps;">Schneider, Jan</span>: Heat impact control in
    flash pasteurization by estimation of applied pasteurization units using near
    infrared spectroscopy. In: <i>Journal of Near Infrared Spectroscopy</i> Bd. 29,
    Sage Publishing (2021), Nr. 6, S. 339–351'
  havard: B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Heat impact
    control in flash pasteurization by estimation of applied pasteurization units
    using near infrared spectroscopy, Journal of Near Infrared Spectroscopy. 29 (2021)
    339–351.
  ieee: 'B. G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, and J. Schneider, “Heat
    impact control in flash pasteurization by estimation of applied pasteurization
    units using near infrared spectroscopy,” <i>Journal of Near Infrared Spectroscopy</i>,
    vol. 29, no. 6, pp. 339–351, 2021, doi: <a href="https://doi.org/10.1177/09670335211057233">10.1177/09670335211057233</a>.'
  mla: Sürmeli, Baris Gün, et al. “Heat Impact Control in Flash Pasteurization by
    Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.”
    <i>Journal of Near Infrared Spectroscopy</i>, vol. 29, no. 6, 2021, pp. 339–51,
    <a href="https://doi.org/10.1177/09670335211057233">https://doi.org/10.1177/09670335211057233</a>.
  short: B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal
    of Near Infrared Spectroscopy 29 (2021) 339–351.
  ufg: '<b>Sürmeli, Baris Gün u. a.</b>: Heat impact control in flash pasteurization
    by estimation of applied pasteurization units using near infrared spectroscopy,
    in: <i>Journal of Near Infrared Spectroscopy</i> 29 (2021), H. 6,  S. 339–351.'
  van: Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control
    in flash pasteurization by estimation of applied pasteurization units using near
    infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339–51.
date_created: 2021-11-30T12:39:27Z
date_updated: 2025-06-26T13:35:56Z
department:
- _id: DEP5023
- _id: DEP4028
doi: 10.1177/09670335211057233
external_id:
  isi:
  - '000726007200001'
intvolume: '        29'
isi: '1'
issue: '6'
keyword:
- Beverage pasteurization
- heat impact control
- prediction outlier elimination
language:
- iso: eng
page: 339-351
publication: Journal of Near Infrared Spectroscopy
publication_identifier:
  eissn:
  - 1751-6552
  issn:
  - 0967-0335
publication_status: published
publisher: Sage Publishing
status: public
title: Heat impact control in flash pasteurization by estimation of applied pasteurization
  units using near infrared spectroscopy
type: journal_article
user_id: '83781'
volume: 29
year: '2021'
...
---
_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 . <i>International Journal of Food Engineering </i>.
    2021;17(9):703-713. doi:<a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>
  apa: Katsch, L., Methner, F.-J., &#38; 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 . <i>International Journal
    of Food Engineering </i>, <i>17</i>(9), 703–713. <a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>
  bjps: <b>Katsch L, Methner F-J and Schneider J</b> (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 . <i>International Journal of Food Engineering </i> <b>17</b>,
    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 .” <i>International
    Journal of Food Engineering </i> 17, no. 9 (2021): 703–13. <a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>.'
  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 . <i>International
    Journal of Food Engineering </i> 17, Nr. 9: 703–713. doi:<a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Katsch, Linda</span> ; <span
    style="font-variant:small-caps;">Methner, Frank-Jürgen</span> ; <span style="font-variant:small-caps;">Schneider,
    Jan</span>: 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: <i>International Journal of Food Engineering </i> 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 ,” <i>International Journal of Food Engineering </i>,
    vol. 17, no. 9, pp. 703–713, 2021, doi: <a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>.'
  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 .” <i>International Journal of Food Engineering </i>, vol.
    17, no. 9, 2021, pp. 703–13, <a href="https://doi.org/10.1515/ijfe-2020-0324">https://doi.org/10.1515/ijfe-2020-0324</a>.
  short: L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering  17
    (2021) 703–713.
  ufg: '<b>Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan</b>: 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: <i>International
    Journal of Food Engineering </i> 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'
...
---
_id: '5424'
abstract:
- lang: eng
  text: Near infrared spectroscopy in combination with a transflection probe was investigated
    as inline measurement in a continuous flash pasteurizer system with a sugar-water
    model solution. Robustness and reproducibility of fluctuations of recorded spectra
    as well as trueness of the chemometric analysis were compared under different
    process parameter settings. Variable parameters were the flow rate (from laminar
    flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 degrees C)
    and the path length of the transflection probe (2 and 4 mm) while the pressure
    was kept constant at 2.5 bar. Temperature and path length were identified as the
    most affecting parameters, in case of homogenous test medium. In case of particle
    containing systems, the flow rate could have an impact as well. However, the application
    of a PLS model, which includes a broad temperature range, and the correction of
    prediction results by applying a polynomial regression function for prediction
    errors, was able to compensate these effects. Also, a path length of 2 mm leads
    to a higher accuracy. The applied strategy shows that by the identification of
    relevant process parameters and settings as well as the establishment of a compensation
    strategy, near infrared spectroscopy is a powerful process analytical tool for
    continuous flash pasteurization systems.
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Manuel
  full_name: Zimmer, Manuel
  id: '71613'
  last_name: Zimmer
  orcid: 0000-0002-9974-2543
- first_name: Peter
  full_name: Neubauer, Peter
  last_name: Neubauer
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of
    transflection near infrared spectroscopy as a process analytical tool in a continuous
    flash pasteurizer. <i>Journal of Food Science</i>. 2020;85(7):2020-2031. doi:<a
    href="https://doi.org/10.1111/1750-3841.15307">10.1111/1750-3841.15307</a>
  apa: Weishaupt, I., Zimmer, M., Neubauer, P., &#38; Schneider, J. (2020). Model
    based optimization of transflection near infrared spectroscopy as a process analytical
    tool in a continuous flash pasteurizer. <i>Journal of Food Science</i>, <i>85</i>(7),
    2020–2031. <a href="https://doi.org/10.1111/1750-3841.15307">https://doi.org/10.1111/1750-3841.15307</a>
  bjps: <b>Weishaupt I <i>et al.</i></b> (2020) Model Based Optimization of Transflection
    near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash
    Pasteurizer. <i>Journal of Food Science</i> <b>85</b>, 2020–2031.
  chicago: 'Weishaupt, Imke, Manuel Zimmer, Peter Neubauer, and Jan Schneider. “Model
    Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical
    Tool in a Continuous Flash Pasteurizer.” <i>Journal of Food Science</i> 85, no.
    7 (2020): 2020–31. <a href="https://doi.org/10.1111/1750-3841.15307">https://doi.org/10.1111/1750-3841.15307</a>.'
  chicago-de: 'Weishaupt, Imke, Manuel Zimmer, Peter Neubauer und Jan Schneider. 2020.
    Model based optimization of transflection near infrared spectroscopy as a process
    analytical tool in a continuous flash pasteurizer. <i>Journal of Food Science</i>
    85, Nr. 7: 2020–2031. doi:<a href="https://doi.org/10.1111/1750-3841.15307">10.1111/1750-3841.15307</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span
    style="font-variant:small-caps;">Zimmer, Manuel</span> ; <span style="font-variant:small-caps;">Neubauer,
    Peter</span> ; <span style="font-variant:small-caps;">Schneider, Jan</span>: Model
    based optimization of transflection near infrared spectroscopy as a process analytical
    tool in a continuous flash pasteurizer. In: <i>Journal of Food Science</i> Bd.
    85 (2020), Nr. 7, S. 2020–2031'
  havard: I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Model based optimization
    of transflection near infrared spectroscopy as a process analytical tool in a
    continuous flash pasteurizer, Journal of Food Science. 85 (2020) 2020–2031.
  ieee: 'I. Weishaupt, M. Zimmer, P. Neubauer, and J. Schneider, “Model based optimization
    of transflection near infrared spectroscopy as a process analytical tool in a
    continuous flash pasteurizer,” <i>Journal of Food Science</i>, vol. 85, no. 7,
    pp. 2020–2031, 2020, doi: <a href="https://doi.org/10.1111/1750-3841.15307">10.1111/1750-3841.15307</a>.'
  mla: Weishaupt, Imke, et al. “Model Based Optimization of Transflection near Infrared
    Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.”
    <i>Journal of Food Science</i>, vol. 85, no. 7, 2020, pp. 2020–31, <a href="https://doi.org/10.1111/1750-3841.15307">https://doi.org/10.1111/1750-3841.15307</a>.
  short: I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science
    85 (2020) 2020–2031.
  ufg: '<b>Weishaupt, Imke u. a.</b>: Model based optimization of transflection near
    infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer,
    in: <i>Journal of Food Science</i> 85 (2020), H. 7,  S. 2020–2031.'
  van: Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of
    transflection near infrared spectroscopy as a process analytical tool in a continuous
    flash pasteurizer. Journal of Food Science. 2020;85(7):2020–31.
date_created: 2021-04-08T06:37:30Z
date_updated: 2025-06-26T13:30:26Z
department:
- _id: DEP1308
- _id: DEP4018
doi: 10.1111/1750-3841.15307
external_id:
  isi:
  - '000543977000001'
  pmid:
  - '32602154'
intvolume: '        85'
isi: '1'
issue: '7'
keyword:
- flash pasteurization
- inline near infrared spectroscopy
- multivariate data analysis
- process condition influences
- sugar-water-solution model beverage
language:
- iso: eng
page: 2020 - 2031
pmid: '1'
publication: Journal of Food Science
publication_identifier:
  eissn:
  - 1750-3841
  isbn:
  - 0022-1147
publication_status: published
status: public
title: Model based optimization of transflection near infrared spectroscopy as a process
  analytical tool in a continuous flash pasteurizer
type: journal_article
user_id: '83781'
volume: 85
year: '2020'
...