---
_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: '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'
...