---
_id: '12021'
author:
- first_name: Jan
  full_name: Segermann, Jan
  id: '81965'
  last_name: Segermann
- first_name: Mario
  full_name: Luttmann, Mario
  id: '63215'
  last_name: Luttmann
- first_name: André
  full_name: Blome, André
  id: '62117'
  last_name: Blome
- first_name: Sebastian
  full_name: Feldt, Sebastian
  id: '61469'
  last_name: Feldt
- first_name: Sujee
  full_name: Sivanesan, Sujee
  last_name: Sivanesan
- first_name: Christoph-Alexander
  full_name: Holst, Christoph-Alexander
  id: '64782'
  last_name: Holst
- first_name: Volker
  full_name: Lohweg, Volker
  id: '1804'
  last_name: Lohweg
  orcid: 0000-0002-3325-7887
- first_name: Björn
  full_name: Frahm, Björn
  id: '45666'
  last_name: Frahm
- first_name: Ulrich
  full_name: Müller, Ulrich
  id: '12119'
  last_name: Müller
citation:
  ama: 'Segermann J, Luttmann M, Blome A, et al. <i>Die Rolle von ML-Modellen in der
    Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>.;
    2024.'
  apa: 'Segermann, J., Luttmann, M., Blome, A., Feldt, S., Sivanesan, S., Holst, C.-A.,
    Lohweg, V., Frahm, B., &#38; Müller, U. (2024). <i>Die Rolle von ML-Modellen in
    der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>.
    10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.'
  bjps: '<b>Segermann J <i>et al.</i></b> (2024) <i>Die Rolle von ML-Modellen in der
    Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>.
    .'
  chicago: 'Segermann, Jan, Mario Luttmann, André Blome, Sebastian Feldt, Sujee Sivanesan,
    Christoph-Alexander Holst, Volker Lohweg, Björn Frahm, and Ulrich Müller. <i>Die
    Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation
    mit NIR-Spektroskopie</i>, 2024.'
  chicago-de: 'Segermann, Jan, Mario Luttmann, André Blome, Sebastian Feldt, Sujee
    Sivanesan, Christoph-Alexander Holst, Volker Lohweg, Björn Frahm und Ulrich Müller.
    2024. <i>Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie
    zur Sauerteigfermentation mit NIR-Spektroskopie</i>.'
  din1505-2-1: '<span style="font-variant:small-caps;"><span style="font-variant:small-caps;">Segermann,
    Jan</span> ; <span style="font-variant:small-caps;">Luttmann, Mario</span> ; <span
    style="font-variant:small-caps;">Blome, André</span> ; <span style="font-variant:small-caps;">Feldt,
    Sebastian</span> ; <span style="font-variant:small-caps;">Sivanesan, Sujee</span>
    ; <span style="font-variant:small-caps;">Holst, Christoph-Alexander</span> ; <span
    style="font-variant:small-caps;">Lohweg, Volker</span> ; <span style="font-variant:small-caps;">Frahm,
    Björn</span> ; u. a.</span>: <i>Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>, 2024'
  havard: 'J. Segermann, M. Luttmann, A. Blome, S. Feldt, S. Sivanesan, C.-A. Holst,
    V. Lohweg, B. Frahm, U. Müller, Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024.'
  ieee: 'J. Segermann <i>et al.</i>, <i>Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>. 2024.'
  mla: 'Segermann, Jan, et al. <i>Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie</i>. 2024.'
  short: 'J. Segermann, M. Luttmann, A. Blome, S. Feldt, S. Sivanesan, C.-A. Holst,
    V. Lohweg, B. Frahm, U. Müller, Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, 2024.'
  ufg: '<b>Segermann, Jan u. a.</b>: Die Rolle von ML-Modellen in der Lebensmitteltechnologie:
    Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie, o. O. 2024.'
  van: 'Segermann J, Luttmann M, Blome A, Feldt S, Sivanesan S, Holst CA, et al. Die
    Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation
    mit NIR-Spektroskopie. 2024.'
conference:
  end_date: 2024-10-12
  location: Lemgo
  name: 10. GDL Kongress Lebensmitteltechnologie 2024
  start_date: 2024-10-10
date_created: 2024-11-06T16:53:13Z
date_updated: 2025-10-17T18:22:39Z
department:
- _id: DEP4028
- _id: DEP5023
- _id: DEP4000
- _id: DEP1308
keyword:
- sourdough
- fermentation
- near-infrared spectroscopy
- support vector machine
language:
- iso: ger
publication_status: published
status: public
title: 'Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie
  zur Sauerteigfermentation mit NIR-Spektroskopie'
type: conference_speech
user_id: '81304'
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: '7090'
abstract:
- lang: eng
  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.
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. 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>
  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>
  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.
  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>.'
  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'
  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.
  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>.'
  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>.
  short: I. Weishaupt, P. Neubauer, J. Schneider, 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.'
  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.
date_created: 2022-02-28T10:50:48Z
date_updated: 2026-03-12T11:52:14Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
doi: 10.23763/BrSc21-20weishaupt
external_id:
  isi:
  - '000858906600001'
intvolume: '        75'
isi: '1'
issue: 1/2
keyword:
- near infrared spectroscopy
- apple juice
- pasteurisation
- acid hydrolytic sucrose degradation
- inline measure-ment of heat input
- pasteurisation units
language:
- iso: eng
main_file_link:
- open_access: '1'
  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
oa: '1'
page: 1-8
publication: Brewing science
publication_identifier:
  eissn:
  - 1613-2041
  issn:
  - '1866-5195 '
publication_status: published
publisher: Carl
status: public
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
type: journal_article
user_id: '83778'
volume: 75
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: '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'
...