[{"abstract":[{"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.","lang":"eng"}],"publication_status":"published","author":[{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","id":"13209"}],"publisher":"Carl","issue":"1/2","publication":"Brewing science","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","external_id":{"isi":["000858906600001"]},"intvolume":"        75","volume":75,"publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"_id":"7090","language":[{"iso":"eng"}],"page":"1-8","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"doi":"10.23763/BrSc21-20weishaupt","date_created":"2022-02-28T10:50:48Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2026-03-12T11:52:14Z","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"}],"user_id":"83778","type":"journal_article","citation":{"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.","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-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>, .","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.","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>","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","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","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>","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>.","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>.","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>.","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."},"oa":"1","isi":"1","year":"2022"},{"volume":73,"intvolume":"        73","has_accepted_license":"1","publication_identifier":{"eissn":["1613-2041"],"issn":["0723-1520"]},"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","article_type":"original","ddc":["570"],"issue":"7/8","publication":"BrewingScience","status":"public","abstract":[{"lang":"eng","text":"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."}],"publication_status":"published","publisher":"Fachverlag Hans Carl GmbH","author":[{"id":"71614","first_name":"Linda","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch"},{"first_name":"F.-J.","full_name":"Methner, F.-J.","last_name":"Methner"},{"full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209"}],"citation":{"short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94.","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants,” <i>BrewingScience</i>, vol. 73, no. 7/8, pp. 85–94, 2020, doi: <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","chicago":"Katsch, Linda, F.-J. Methner, and Jan Schneider. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” <i>BrewingScience</i> 73, no. 7/8 (2020): 85–94. <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” <i>BrewingScience</i>, vol. 73, no. 7/8, 2020, pp. 85–94, <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i>. 2020;73(7/8):85-94. doi:<a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>","apa":"Katsch, L., Methner, F.-J., &#38; Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i>, <i>73</i>(7/8), 85–94. <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>","bjps":"<b>Katsch L, Methner F-J and Schneider J</b> (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. <i>BrewingScience</i> <b>73</b>, 85–94.","ufg":"<b>Katsch, Linda/Methner, F.J./Schneider, Jan</b>: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: <i>BrewingScience</i> 73 (2020), H. 7/8,  S. 85–94.","chicago-de":"Katsch, Linda, F.-J. Methner und Jan Schneider. 2020. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i> 73, Nr. 7/8: 85–94. doi:<a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>, .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Methner, F.-J.</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: <i>BrewingScience</i> Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94."},"type":"scientific_journal_article","file_date_updated":"2024-07-19T12:41:51Z","year":"2020","doi":"https://doi.org/10.23763/BrSc20-13katsch","date_updated":"2024-07-19T12:41:52Z","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"date_created":"2021-04-08T05:51:47Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"user_id":"83781","file":[{"creator":"schneja","access_level":"closed","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","content_type":"application/pdf","file_size":2135707,"date_updated":"2024-07-19T12:41:51Z","date_created":"2023-01-07T15:52:30Z","file_id":"9288","relation":"main_file","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf"}],"page":"85 - 94","language":[{"iso":"eng"}],"_id":"5418","place":"Nürnberg","quality_controlled":"1"},{"publisher":"Carl","author":[{"last_name":"Dammann","full_name":"Dammann, Anna","first_name":"Anna"},{"id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut","last_name":"Schwarzer"},{"last_name":"Vullriede","full_name":"Vullriede, T.","first_name":"T."},{"id":"12119","last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider"}],"publication_status":"published","status":"public","issue":"9/10","publication":"Brewing science","title":"Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization","publication_identifier":{"eissn":["1613-2041"]},"volume":65,"intvolume":"        65","language":[{"iso":"eng"}],"_id":"2750","page":"134 - 139","date_updated":"2023-03-15T13:49:42Z","main_file_link":[{"url":"https://www.researchgate.net/publication/286880751_Determination_of_the_Kinetic_parameters_of_a_time-temperature_integrator_for_the_flash_pasteurization","open_access":"1"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4018"},{"_id":"DEP4023"}],"date_created":"2020-06-02T10:29:22Z","user_id":"15514","year":2012,"oa":"1","citation":{"ieee":"A. Dammann, K. Schwarzer, T. Vullriede, U. Müller, and J. Schneider, “Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization,” <i>Brewing science</i>, vol. 65, no. 9/10, pp. 134–139, 2012.","van":"Dammann A, Schwarzer K, Vullriede T, Müller U, Schneider J. Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. Brewing science. 2012;65(9/10):134–9.","ama":"Dammann A, Schwarzer K, Vullriede T, Müller U, Schneider J. Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. <i>Brewing science</i>. 2012;65(9/10):134-139.","chicago":"Dammann, Anna, Knut Schwarzer, T. Vullriede, Ulrich Müller, and Jan Schneider. “Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization.” <i>Brewing Science</i> 65, no. 9/10 (2012): 134–39.","mla":"Dammann, Anna, et al. “Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization.” <i>Brewing Science</i>, vol. 65, no. 9/10, Carl, 2012, pp. 134–39.","short":"A. Dammann, K. Schwarzer, T. Vullriede, U. Müller, J. Schneider, Brewing Science 65 (2012) 134–139.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Dammann, Anna</span> ; <span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Vullriede, T.</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. In: <i>Brewing science</i> Bd. 65, Carl (2012), Nr. 9/10, S. 134–139","havard":"A. Dammann, K. Schwarzer, T. Vullriede, U. Müller, J. Schneider, Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization, Brewing Science. 65 (2012) 134–139.","apa":"Dammann, A., Schwarzer, K., Vullriede, T., Müller, U., &#38; Schneider, J. (2012). Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. <i>Brewing Science</i>, <i>65</i>(9/10), 134–139.","chicago-de":"Dammann, Anna, Knut Schwarzer, T. Vullriede, Ulrich Müller und Jan Schneider. 2012. Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. <i>Brewing science</i> 65, Nr. 9/10: 134–139.","bjps":"<b>Dammann A <i>et al.</i></b> (2012) Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization. <i>Brewing science</i> <b>65</b>, 134–139.","ufg":"<b>Dammann, Anna et. al. (2012)</b>: Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization, in: <i>Brewing science</i> <i>65</i> (<i>9/10</i>), S. 134–139."},"type":"journal_article"}]