---
_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. Applied Food Research. 2025;5(2). doi:10.1016/j.afres.2025.101471
apa: Katsch, L., Sokolowsky, M., Gibson, B., & Schneider, J. (2025). Influence
of different pasteurization conditions with equivalent pasteurization units on
chemical, physical, and sensory properties of cloudy apple juice. Applied Food
Research, 5(2), Article 101471. https://doi.org/10.1016/j.afres.2025.101471
bjps: Katsch L et al. (2025) Influence of Different Pasteurization
Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory
Properties of Cloudy Apple Juice. Applied Food Research 5.
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.” Applied
Food Research 5, no. 2 (2025). https://doi.org/10.1016/j.afres.2025.101471.
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. Applied
Food Research 5, Nr. 2. doi:10.1016/j.afres.2025.101471,
.
din1505-2-1: 'Katsch, Linda ; Sokolowsky, Martina ; Gibson,
Brian ; Schneider, Jan: Influence
of different pasteurization conditions with equivalent pasteurization units on
chemical, physical, and sensory properties of cloudy apple juice. In: Applied
Food Research 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,” Applied Food Research, vol.
5, no. 2, Art. no. 101471, 2025, doi: 10.1016/j.afres.2025.101471.'
mla: Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with
Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties
of Cloudy Apple Juice.” Applied Food Research, vol. 5, no. 2, 101471, 2025,
https://doi.org/10.1016/j.afres.2025.101471.
short: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research
5 (2025).
ufg: 'Katsch, Linda u. a.: Influence of different pasteurization conditions
with equivalent pasteurization units on chemical, physical, and sensory properties
of cloudy apple juice, in: Applied Food Research 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: '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. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
the Pasteurization Process of Liquid Foods. Technische Universität Berlin;
2023. doi:https://doi.org/10.14279/depositonce-17804
apa: Weishaupt, I. (2023). Near infrared spectroscopy as inline analytical tool
to optimize the pasteurization process of liquid foods. Technische Universität
Berlin. https://doi.org/10.14279/depositonce-17804
bjps: 'Weishaupt I (2023) Near Infrared Spectroscopy as Inline Analytical
Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische
Universität Berlin.'
chicago: 'Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool
to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische
Universität Berlin, 2023. https://doi.org/10.14279/depositonce-17804.'
chicago-de: 'Weishaupt, Imke. 2023. Near infrared spectroscopy as inline analytical
tool to optimize the pasteurization process of liquid foods. Berlin: Technische
Universität Berlin. doi:https://doi.org/10.14279/depositonce-17804,
.'
din1505-2-1: 'Weishaupt, Imke: Near
infrared spectroscopy as inline analytical tool to optimize the pasteurization
process of liquid foods. 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, Near infrared spectroscopy as inline analytical tool to
optimize the pasteurization process of liquid foods. Berlin: Technische Universität
Berlin, 2023. doi: https://doi.org/10.14279/depositonce-17804.'
mla: Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to
Optimize the Pasteurization Process of Liquid Foods. Technische Universität
Berlin, 2023, https://doi.org/10.14279/depositonce-17804.
short: I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin,
2023.
ufg: 'Weishaupt, Imke: 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'
...