[{"title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","volume":5,"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>","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).","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).","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>.","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>.","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.","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>.","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>","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>.","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","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"},"year":"2025","author":[{"id":"71614","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"id":"76708","first_name":"Martina","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky"},{"last_name":"Gibson","full_name":"Gibson, Brian","first_name":"Brian"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public","publication":"Applied Food Research","publication_identifier":{"eissn":["2772-5022"]},"date_created":"2025-10-27T16:10:29Z","date_updated":"2025-11-05T08:17:40Z","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"language":[{"iso":"eng"}],"publication_status":"published","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"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."}],"issue":"2","publisher":"Elsevier","quality_controlled":"1","type":"scientific_journal_article","user_id":"83781","intvolume":"         5","place":"Amsterdam","_id":"13271","article_number":"101471","doi":"10.1016/j.afres.2025.101471"},{"language":[{"iso":"eng"}],"keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"oa":"1","date_updated":"2026-03-12T11:52:14Z","date_created":"2022-02-28T10:50:48Z","publication":"Brewing science","publication_identifier":{"eissn":["1613-2041"],"issn":["1866-5195 "]},"page":"1-8","status":"public","external_id":{"isi":["000858906600001"]},"year":"2022","author":[{"full_name":"Weishaupt, Imke","id":"58425","first_name":"Imke","last_name":"Weishaupt"},{"last_name":"Neubauer","first_name":"Peter","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"main_file_link":[{"url":"https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker","open_access":"1"}],"citation":{"ama":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. <i>Brewing science</i>. 2022;75(1/2):1-8. doi:<a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">10.23763/BrSc21-20weishaupt</a>","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” <i>Brewing science</i>, vol. 75, no. 1/2, pp. 1–8, 2022, doi: <a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">10.23763/BrSc21-20weishaupt</a>.","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. <i>Brewing science</i> 75, Nr. 1/2: 1–8. doi:<a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">10.23763/BrSc21-20weishaupt</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>: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: <i>Brewing science</i> Bd. 75, Carl (2022), Nr. 1/2, S. 1–8","van":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8.","mla":"Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” <i>Brewing Science</i>, vol. 75, no. 1/2, 2022, pp. 1–8, <a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">https://doi.org/10.23763/BrSc21-20weishaupt</a>.","bjps":"<b>Weishaupt I, Neubauer P and Schneider J</b> (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. <i>Brewing science</i> <b>75</b>, 1–8.","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8.","ufg":"<b>Weishaupt, Imke/Neubauer, Peter/Schneider, Jan</b>: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: <i>Brewing science</i> 75 (2022), H. 1/2,  S. 1–8.","apa":"Weishaupt, I., Neubauer, P., &#38; Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. <i>Brewing Science</i>, <i>75</i>(1/2), 1–8. <a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">https://doi.org/10.23763/BrSc21-20weishaupt</a>","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” <i>Brewing Science</i> 75, no. 1/2 (2022): 1–8. <a href=\"https://doi.org/10.23763/BrSc21-20weishaupt\">https://doi.org/10.23763/BrSc21-20weishaupt</a>."},"volume":75,"title":"Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker","doi":"10.23763/BrSc21-20weishaupt","_id":"7090","intvolume":"        75","user_id":"83778","type":"journal_article","publisher":"Carl","abstract":[{"text":"The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising.","lang":"eng"}],"issue":"1/2","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publication_status":"published","isi":"1"}]