[{"year":"2020","user_id":"83781","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"status":"public","file":[{"date_created":"2023-01-07T15:52:30Z","file_size":2135707,"file_id":"9288","creator":"schneja","access_level":"closed","date_updated":"2024-07-19T12:41:51Z","relation":"main_file","content_type":"application/pdf","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess"}],"abstract":[{"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.","lang":"eng"}],"page":"85 - 94","type":"scientific_journal_article","publisher":"Fachverlag Hans Carl GmbH","issue":"7/8","article_type":"original","date_updated":"2024-07-19T12:41:52Z","doi":"https://doi.org/10.23763/BrSc20-13katsch","file_date_updated":"2024-07-19T12:41:51Z","quality_controlled":"1","publication":"BrewingScience","_id":"5418","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch"},{"last_name":"Methner","full_name":"Methner, F.-J.","first_name":"F.-J."},{"first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","orcid":"0000-0001-6401-8873"}],"intvolume":"        73","ddc":["570"],"publication_identifier":{"eissn":["1613-2041"],"issn":["0723-1520"]},"place":"Nürnberg","citation":{"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>.","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>","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.","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.","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","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>.","havard":"L. 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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>, ."},"language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","volume":73,"publication_status":"published","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"has_accepted_license":"1","title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants"},{"type":"journal_article","publisher":"Carl","issue":"3","date_updated":"2023-03-15T13:49:47Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"user_id":"15514","year":2008,"status":"public","page":"105-112","publication_identifier":{"issn":["0723-1520"]},"ddc":["600"],"intvolume":"        61","author":[{"full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"},{"first_name":"I.","last_name":"Weber","full_name":"Weber, I."},{"first_name":"R.","last_name":"Pahl","full_name":"Pahl, R."}],"date_created":"2020-09-22T12:10:32Z","language":[{"iso":"eng"}],"publication_status":"published","volume":61,"citation":{"short":"J. Schneider, I. Weber, R. Pahl, Brewing Science 61 (2008) 105–112.","apa":"Schneider, J., Weber, I., &#38; Pahl, R. (2008). Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation. <i>Brewing Science</i>, <i>61</i>(3), 105–112.","mla":"Schneider, Jan, et al. “Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation.” <i>Brewing Science</i>, vol. 61, no. 3, Carl, 2008, pp. 105–12.","ufg":"<b>Schneider, Jan et. al. (2008)</b>: Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation, in: <i>Brewing science</i> <i>61</i> (<i>3</i>), S. 105–112.","chicago-de":"Schneider, Jan, I. Weber und R. Pahl. 2008. Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation. <i>Brewing science</i> 61, Nr. 3: 105–112.","havard":"J. Schneider, I. Weber, R. Pahl, Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation, Brewing Science. 61 (2008) 105–112.","bjps":"<b>Schneider J, Weber I and Pahl R</b> (2008) Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation. <i>Brewing science</i> <b>61</b>, 105–112.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Weber, I.</span> ; <span style=\"font-variant:small-caps;\">Pahl, R.</span>: Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation. In: <i>Brewing science</i> Bd. 61, Carl (2008), Nr. 3, S. 105–112","chicago":"Schneider, Jan, I. Weber, and R. Pahl. “Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation.” <i>Brewing Science</i> 61, no. 3 (2008): 105–12.","ieee":"J. Schneider, I. Weber, and R. 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Brewing science. 2008;61(3):105–12."},"title":"Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation","main_file_link":[{"url":"https://www.researchgate.net/publication/297164999_Measurement_of_water_vapour_ingress_in_PET_bottles_and_correlation_with_oxygen_and_carbon_dioxide_permeation","open_access":"1"}],"publication":"Brewing science","_id":"3530","oa":"1"},{"ddc":["600"],"publication_identifier":{"issn":["0723-1520"]},"author":[{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"},{"first_name":"R.","last_name":"Pahl","full_name":"Pahl, R."},{"first_name":"F.-J.","last_name":"Methner","full_name":"Methner, F.-J."},{"first_name":"J.","full_name":"Kowalczyk, J.","last_name":"Kowalczyk"},{"full_name":"Hausmanns, S.","last_name":"Hausmanns","first_name":"S."},{"first_name":"A.","last_name":"Radowski","full_name":"Radowski, A."}],"intvolume":"        61","publication_status":"published","volume":61,"date_created":"2020-09-22T12:13:05Z","language":[{"iso":"eng"}],"citation":{"van":"Schneider J, Pahl R, Methner F-J, Kowalczyk J, Hausmanns S, Radowski A. Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties. Brewing science. 2008;61(2):49–55.","ama":"Schneider J, Pahl R, Methner F-J, Kowalczyk J, Hausmanns S, Radowski A. Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties. <i>Brewing science</i>. 2008;61(2):49-55.","ieee":"J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, and A. Radowski, “Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties,” <i>Brewing science</i>, vol. 61, no. 2, pp. 49–55, 2008.","havard":"J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, A. Radowski, Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties, Brewing Science. 61 (2008) 49–55.","chicago-de":"Schneider, Jan, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns und A. Radowski. 2008. 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(2008)</b>: Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties, in: <i>Brewing science</i> <i>61</i> (<i>2</i>), S. 49–55.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Pahl, R.</span> ; <span style=\"font-variant:small-caps;\">Methner, F.-J.</span> ; <span style=\"font-variant:small-caps;\">Kowalczyk, J.</span> ; <span style=\"font-variant:small-caps;\">Hausmanns, S.</span> ; <span style=\"font-variant:small-caps;\">Radowski, A.</span>: Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties. In: <i>Brewing science</i> Bd. 61, Carl (2008), Nr. 2, S. 49–55","mla":"Schneider, Jan, et al. “Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties.” <i>Brewing Science</i>, vol. 61, no. 2, Carl, 2008, pp. 49–55.","apa":"Schneider, J., Pahl, R., Methner, F.-J., Kowalczyk, J., Hausmanns, S., &#38; Radowski, A. (2008). Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties. <i>Brewing Science</i>, <i>61</i>(2), 49–55.","short":"J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, A. Radowski, Brewing Science 61 (2008) 49–55.","bjps":"<b>Schneider J <i>et al.</i></b> (2008) Study on the Applicability of Isomaltulose (Palatinose<sup>TM</sup> ) in Beer and Beer Specialties. <i>Brewing science</i> <b>61</b>, 49–55."},"title":"Study on the Applicability of Isomaltulose (Palatinose™ ) in Beer and Beer Specialties","main_file_link":[{"url":"https://www.researchgate.net/publication/289347283_Study_on_the_applicability_of_isomaltulose_PalatinoseTM_in_beer_and_beer_specialties_and_its_remarkable_Results","open_access":"1"}],"publication":"Brewing science","_id":"3531","oa":"1","type":"journal_article","publisher":"Carl","issue":"2","date_updated":"2023-03-15T13:49:47Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"user_id":"15514","year":2008,"status":"public","page":"49-55"}]