@misc{12876, abstract = {{Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing to preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting optimization to enhance product quality and resource efficiency. This study investigated the impact of varying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters. While other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405 mg/L over downtimes, highlighting the influence of external factors that could not be influenced within the investigations. Lower heating temperatures compromised microbiological stability, with spore-forming bacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed minimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes out of 19 across the factors experimental parameter setting and technical repetition. The quality of raw materials had a more pronounced impact on sensory outcomes than the heating temperature. This study concludes that adjusting the first heating temperature has limited benefits for sensory quality but risks microbiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and consistent raw juice properties to maintain product quality.}}, author = {{Weishaupt, Imke and Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}}, booktitle = {{Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft}}, issn = {{1866-5195 }}, keywords = {{fractionated sterilization, carrot juice, descriptive analysis, microbiological stability}}, number = {{3/4}}, pages = {{17--26}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties}}}, doi = {{10.23763/BrSc25-04weishaupt}}, volume = {{78}}, year = {{2025}}, } @misc{13084, abstract = {{Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.}}, author = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}}, booktitle = {{European Food Research and Technology}}, issn = {{1438-2385}}, keywords = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}}, number = {{251}}, pages = {{3649--3668}}, publisher = {{Springer}}, title = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}}, doi = {{https://doi.org/10.1007/s00217-025-04860-5}}, year = {{2025}}, } @misc{13094, author = {{Katsch, Linda and Steinmetzler, Arthur and Sokolowsky, Martina and Schneider, Jan}}, location = {{Halle (Saale)}}, title = {{{Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests}}}, doi = {{10.1002/lemi.202559165}}, year = {{2025}}, } @misc{13271, abstract = {{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.}}, author = {{Katsch, Linda and Sokolowsky, Martina and Gibson, Brian and Schneider, Jan}}, booktitle = {{Applied Food Research}}, issn = {{2772-5022}}, keywords = {{Cloudy apple juice, HTST, juice pasteurization, sensory analysis, process optimization, equivalent microbial lethality}}, number = {{2}}, publisher = {{Elsevier}}, title = {{{Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice}}}, doi = {{10.1016/j.afres.2025.101471}}, volume = {{5}}, year = {{2025}}, } @misc{11537, author = {{Katsch, Linda and Trilling-Haasler, Marc and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Lille}}, title = {{{Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles}}}, year = {{2024}}, } @misc{11860, author = {{Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}}, location = {{Freising}}, title = {{{Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft}}}, year = {{2024}}, } @misc{11978, author = {{Gossen, Arthur and Katsch, Linda and Meyer, Mandy Isabel and Zimmer, Manuel and Bator, Martyna and Darvishi, Masoumeh and Holst, Christoph-Alexander and Lohweg, Volker and Schneider, Jan}}, location = {{Lemgo}}, title = {{{FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken}}}, year = {{2024}}, } @misc{11981, author = {{Katsch, Linda and Gossen, Arthur and Bator, Martyna and Schneider, Jan}}, location = {{Bruges}}, title = {{{Shelf life prediction of beverage bases with multivariate accelerated shelf life testing}}}, year = {{2024}}, } @misc{11994, author = {{Gossen, Arthur and Katsch, Linda and Zimmer, Manuel and Bator, Martyna and Lohweg, Volker and Schneider, Jan}}, location = {{Köln}}, title = {{{FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients}}}, year = {{2024}}, } @misc{11996, author = {{Katsch, Linda and Trilling-Haasler, Marc and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Köln}}, title = {{{PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods}}}, year = {{2024}}, } @misc{12013, author = {{Trilling-Haasler, Marc and Katsch, Linda and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Der rPET Gehalt in Flaschen - eine Frage des Glaubens? }}}, year = {{2024}}, } @misc{12138, author = {{Gossen, Arthur and Katsch, Linda and Schneider, Jan}}, location = {{Brügge}}, title = {{{Assessment of turbidity in beverage emulsions using computer vision}}}, year = {{2024}}, } @misc{11546, author = {{Trilling-Haasler, Marc and Katsch, Linda and Schneider, Jan}}, location = {{Kaiserslautern}}, title = {{{PETauthent}}}, year = {{2023}}, } @misc{11545, author = {{Katsch, Linda and Trilling-Haasler, Marc and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Recyclate Transparency}}}, year = {{2022}}, } @misc{8424, author = {{Katsch, Linda and Conradi, Florian and Wefing, Patrick and Schneider, Jan}}, booktitle = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain }}, isbn = {{978-1-7138-7038-8 }}, location = {{Madrid}}, publisher = {{Curran Associates, Inc.}}, title = {{{Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy}}}, year = {{2022}}, } @misc{8425, author = {{Katsch, Linda and Schneider, Jan}}, booktitle = {{Brauwelt international : special journal covering the brewing and beverage industries}}, issn = {{0934-9340}}, number = {{3}}, pages = {{182--185}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Potential for gentler pasteurization}}}, year = {{2022}}, } @misc{9195, author = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Recyclat Transparency}}}, year = {{2022}}, } @misc{9196, author = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}}, location = {{Bregenz}}, title = {{{Recyclat Transparency}}}, year = {{2022}}, } @misc{5423, abstract = {{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.}}, author = {{Katsch, Linda and Methner, Frank-Jürgen and Schneider, Jan}}, booktitle = {{International Journal of Food Engineering }}, issn = {{1556-3758}}, keywords = {{absorption at 420 nm, HMF, kinetic figures, line of equal effect, pasteurization.}}, number = {{9}}, pages = {{703--713}}, publisher = {{Walter de Gruyter GmbH}}, 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 }}}, doi = {{https://doi.org/10.1515/ijfe-2020-0324}}, volume = {{17}}, year = {{2021}}, } @misc{5504, author = {{Katsch, Linda and Schneider, Jan}}, booktitle = {{Brauwelt}}, issn = {{1439-5177}}, number = {{14}}, pages = {{340--343}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Potential für eine schonendere Pasteurisation}}}, year = {{2021}}, } @misc{5418, abstract = {{Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.}}, author = {{Katsch, Linda and Methner, F.-J. and Schneider, Jan}}, booktitle = {{BrewingScience}}, issn = {{1613-2041}}, number = {{7/8}}, pages = {{85 -- 94}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants}}}, doi = {{https://doi.org/10.23763/BrSc20-13katsch}}, volume = {{73}}, year = {{2020}}, } @inproceedings{5437, author = {{Schwarzer, Knut and Katsch, Linda and Weishaupt, Imke and Schneider, Jan}}, location = {{München}}, title = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}}, year = {{2019}}, } @inproceedings{5465, author = {{Schneider, Jan and Weishaupt, Imke and Schwarzer, Knut and Katsch, Linda}}, location = {{München}}, title = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}}, year = {{2019}}, } @misc{5470, author = {{Katsch, Linda and Schneider, Jan}}, location = {{Dresden}}, number = {{S1}}, pages = {{127}}, title = {{{Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe}}}, doi = {{ https://doi.org/10.1002/lemi.201951127}}, volume = {{73}}, year = {{2019}}, }