Accessible Requires Authentication Published by De Gruyter July 23, 2021

Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants

Linda Katsch ORCID logo, Frank-Jürgen Methner and Jan Schneider


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.

Corresponding author: Linda Katsch, Institute of Food Technology (ILT.NRW), OWL University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany, E-mail:

Funding source: Ministry of Culture and Science of the German State of North Rhine-Westphalia

Award Identifier / Grant number: 005-1703-0012

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: The project 005-1703-0012 is funded by the Ministry of Culture and Science of the German State of North Rhine-Westphalia.

  3. Conflict of interest statement: The Authors declare that there is no conflict of interest.


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Received: 2020-12-03
Accepted: 2021-06-18
Published Online: 2021-07-23

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