---
_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. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt
apa: Weishaupt, I., Neubauer, P., & 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. Brewing Science, 75(1/2),
1–8. https://doi.org/10.23763/BrSc21-20weishaupt
bjps: Weishaupt I, Neubauer P and 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. Brewing science 75,
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.” Brewing Science 75, no. 1/2
(2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.'
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. Brewing science 75,
Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt,
.'
din1505-2-1: 'Weishaupt, Imke ; Neubauer, Peter ; Schneider,
Jan: 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: Brewing
science 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,” Brewing science, vol. 75, no. 1/2,
pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.'
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.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.
short: I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.
ufg: 'Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: 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: Brewing science 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: '5418'
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.
article_type: original
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: F.-J.
full_name: Methner, F.-J.
last_name: Methner
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 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. doi:https://doi.org/10.23763/BrSc20-13katsch
apa: Katsch, L., Methner, F.-J., & Schneider, J. (2020). Kinetic studies of
L-ascorbic acid degradation in fruit juices for the improvement of pasteurization
plants. BrewingScience, 73(7/8), 85–94. https://doi.org/10.23763/BrSc20-13katsch
bjps: Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic
Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.
BrewingScience 73, 85–94.
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.”
BrewingScience 73, no. 7/8 (2020): 85–94. https://doi.org/10.23763/BrSc20-13katsch.'
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. BrewingScience 73, Nr. 7/8: 85–94. doi:https://doi.org/10.23763/BrSc20-13katsch,
.'
din1505-2-1: 'Katsch, Linda ; Methner, F.-J. ; Schneider,
Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for
the improvement of pasteurization plants. In: BrewingScience 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.
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,”
BrewingScience, vol. 73, no. 7/8, pp. 85–94, 2020, doi: https://doi.org/10.23763/BrSc20-13katsch.'
mla: Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit
Juices for the Improvement of Pasteurization Plants.” BrewingScience, vol.
73, no. 7/8, 2020, pp. 85–94, https://doi.org/10.23763/BrSc20-13katsch.
short: L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.
ufg: 'Katsch, Linda/Methner, F.J./Schneider, Jan: Kinetic studies of L-ascorbic
acid degradation in fruit juices for the improvement of pasteurization plants,
in: BrewingScience 73 (2020), H. 7/8, S. 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.
date_created: 2021-04-08T05:51:47Z
date_updated: 2024-07-19T12:41:52Z
ddc:
- '570'
department:
- _id: DEP4023
- _id: DEP4018
- _id: DEP1308
doi: https://doi.org/10.23763/BrSc20-13katsch
file:
- access_level: closed
content_type: application/pdf
creator: schneja
date_created: 2023-01-07T15:52:30Z
date_updated: 2024-07-19T12:41:51Z
description: Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI
nicht open Acess
file_id: '9288'
file_name: 2020 Kinetic studies of L-ascorbic acid.pdf
file_size: 2135707
relation: main_file
file_date_updated: 2024-07-19T12:41:51Z
has_accepted_license: '1'
intvolume: ' 73'
issue: 7/8
language:
- iso: eng
main_file_link:
- url: https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008
page: 85 - 94
place: Nürnberg
publication: BrewingScience
publication_identifier:
eissn:
- 1613-2041
issn:
- 0723-1520
publication_status: published
publisher: Fachverlag Hans Carl GmbH
quality_controlled: '1'
status: public
title: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement
of pasteurization plants
type: scientific_journal_article
user_id: '83781'
volume: 73
year: '2020'
...
---
_id: '2750'
author:
- first_name: Anna
full_name: Dammann, Anna
last_name: Dammann
- first_name: Knut
full_name: Schwarzer, Knut
id: '13329'
last_name: Schwarzer
- first_name: T.
full_name: Vullriede, T.
last_name: Vullriede
- first_name: Ulrich
full_name: Müller, Ulrich
id: '12119'
last_name: Müller
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
citation:
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.
Brewing science. 2012;65(9/10):134-139.
apa: Dammann, A., Schwarzer, K., Vullriede, T., Müller, U., & Schneider, J.
(2012). Determination of the Kinetic Parameters of a Time-Temperature Integrator
for the Flash Pasteurization. Brewing Science, 65(9/10), 134–139.
bjps: Dammann A et al. (2012) Determination of the Kinetic Parameters
of a Time-Temperature Integrator for the Flash Pasteurization. Brewing science
65, 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.” Brewing Science 65, no. 9/10 (2012): 134–39.'
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. Brewing science 65, Nr. 9/10:
134–139.'
din1505-2-1: 'Dammann, Anna ; Schwarzer, Knut ; Vullriede,
T. ; Müller, Ulrich ; Schneider, Jan: Determination of the Kinetic
Parameters of a Time-Temperature Integrator for the Flash Pasteurization. In:
Brewing science 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.
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,”
Brewing science, vol. 65, no. 9/10, pp. 134–139, 2012.
mla: Dammann, Anna, et al. “Determination of the Kinetic Parameters of a Time-Temperature
Integrator for the Flash Pasteurization.” Brewing Science, 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.
ufg: 'Dammann, Anna et. al. (2012): Determination of the Kinetic Parameters
of a Time-Temperature Integrator for the Flash Pasteurization, in: Brewing
science 65 (9/10), S. 134–139.'
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.
date_created: 2020-06-02T10:29:22Z
date_updated: 2023-03-15T13:49:42Z
department:
- _id: DEP4009
- _id: DEP4018
- _id: DEP4023
intvolume: ' 65'
issue: 9/10
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/286880751_Determination_of_the_Kinetic_parameters_of_a_time-temperature_integrator_for_the_flash_pasteurization
oa: '1'
page: 134 - 139
publication: Brewing science
publication_identifier:
eissn:
- 1613-2041
publication_status: published
publisher: Carl
status: public
title: Determination of the Kinetic Parameters of a Time-Temperature Integrator for
the Flash Pasteurization
type: journal_article
user_id: '15514'
volume: 65
year: 2012
...