---
_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: '3530'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
- first_name: I.
full_name: Weber, I.
last_name: Weber
- first_name: R.
full_name: Pahl, R.
last_name: Pahl
citation:
ama: Schneider J, Weber I, Pahl R. Measurement of Water Vapour Ingress in PET Bottles
and Correlation with Oxygen and Carbon Dioxide Permeation. Brewing science.
2008;61(3):105-112.
apa: Schneider, J., Weber, I., & Pahl, R. (2008). Measurement of Water Vapour
Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation.
Brewing Science, 61(3), 105–112.
bjps: Schneider J, Weber I and Pahl R (2008) Measurement of Water Vapour
Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation.
Brewing science 61, 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.” Brewing
Science 61, no. 3 (2008): 105–12.'
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.
Brewing science 61, Nr. 3: 105–112.'
din1505-2-1: 'Schneider, Jan ; Weber, I. ; Pahl,
R.: Measurement of Water Vapour Ingress in PET Bottles and Correlation
with Oxygen and Carbon Dioxide Permeation. In: Brewing science Bd. 61,
Carl (2008), Nr. 3, S. 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.
ieee: J. Schneider, I. Weber, and R. Pahl, “Measurement of Water Vapour Ingress
in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation,” Brewing
science, vol. 61, no. 3, pp. 105–112, 2008.
mla: Schneider, Jan, et al. “Measurement of Water Vapour Ingress in PET Bottles
and Correlation with Oxygen and Carbon Dioxide Permeation.” Brewing Science,
vol. 61, no. 3, Carl, 2008, pp. 105–12.
short: J. Schneider, I. Weber, R. Pahl, Brewing Science 61 (2008) 105–112.
ufg: 'Schneider, Jan et. al. (2008): Measurement of Water Vapour Ingress
in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation, in:
Brewing science 61 (3), S. 105–112.'
van: Schneider J, Weber I, Pahl R. Measurement of Water Vapour Ingress in PET Bottles
and Correlation with Oxygen and Carbon Dioxide Permeation. Brewing science. 2008;61(3):105–12.
date_created: 2020-09-22T12:10:32Z
date_updated: 2023-03-15T13:49:47Z
ddc:
- '600'
department:
- _id: DEP4023
- _id: DEP4018
intvolume: ' 61'
issue: '3'
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/297164999_Measurement_of_water_vapour_ingress_in_PET_bottles_and_correlation_with_oxygen_and_carbon_dioxide_permeation
oa: '1'
page: 105-112
publication: Brewing science
publication_identifier:
issn:
- 0723-1520
publication_status: published
publisher: Carl
status: public
title: Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen
and Carbon Dioxide Permeation
type: journal_article
user_id: '15514'
volume: 61
year: 2008
...
---
_id: '3531'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
- first_name: R.
full_name: Pahl, R.
last_name: Pahl
- first_name: F.-J.
full_name: Methner, F.-J.
last_name: Methner
- first_name: J.
full_name: Kowalczyk, J.
last_name: Kowalczyk
- first_name: S.
full_name: Hausmanns, S.
last_name: Hausmanns
- first_name: A.
full_name: Radowski, A.
last_name: Radowski
citation:
ama: Schneider J, Pahl R, Methner F-J, Kowalczyk J, Hausmanns S, Radowski A. Study
on the Applicability of Isomaltulose (PalatinoseTM ) in Beer and Beer
Specialties. Brewing science. 2008;61(2):49-55.
apa: Schneider, J., Pahl, R., Methner, F.-J., Kowalczyk, J., Hausmanns, S., &
Radowski, A. (2008). Study on the Applicability of Isomaltulose (PalatinoseTM
) in Beer and Beer Specialties. Brewing Science, 61(2), 49–55.
bjps: Schneider J et al. (2008) Study on the Applicability of Isomaltulose
(PalatinoseTM ) in Beer and Beer Specialties. Brewing science
61, 49–55.
chicago: 'Schneider, Jan, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, and
A. Radowski. “Study on the Applicability of Isomaltulose (PalatinoseTM
) in Beer and Beer Specialties.” Brewing Science 61, no. 2 (2008): 49–55.'
chicago-de: 'Schneider, Jan, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns
und A. Radowski. 2008. Study on the Applicability of Isomaltulose (PalatinoseTM
) in Beer and Beer Specialties. Brewing science 61, Nr. 2: 49–55.'
din1505-2-1: 'Schneider, Jan ; Pahl, R. ; Methner,
F.-J. ; Kowalczyk, J. ; Hausmanns, S. ; Radowski,
A.: Study on the Applicability of Isomaltulose (PalatinoseTM
) in Beer and Beer Specialties. In: Brewing science Bd. 61, Carl (2008),
Nr. 2, S. 49–55'
havard: J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, A. Radowski,
Study on the Applicability of Isomaltulose (PalatinoseTM ) in Beer
and Beer Specialties, Brewing Science. 61 (2008) 49–55.
ieee: J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, and A. Radowski,
“Study on the Applicability of Isomaltulose (PalatinoseTM ) in Beer
and Beer Specialties,” Brewing science, vol. 61, no. 2, pp. 49–55, 2008.
mla: Schneider, Jan, et al. “Study on the Applicability of Isomaltulose (PalatinoseTM
) in Beer and Beer Specialties.” Brewing Science, vol. 61, no. 2, Carl,
2008, pp. 49–55.
short: J. Schneider, R. Pahl, F.-J. Methner, J. Kowalczyk, S. Hausmanns, A. Radowski,
Brewing Science 61 (2008) 49–55.
ufg: 'Schneider, Jan et. al. (2008): Study on the Applicability of Isomaltulose
(PalatinoseTM ) in Beer and Beer Specialties, in: Brewing science
61 (2), S. 49–55.'
van: Schneider J, Pahl R, Methner F-J, Kowalczyk J, Hausmanns S, Radowski A. Study
on the Applicability of Isomaltulose (PalatinoseTM ) in Beer and Beer
Specialties. Brewing science. 2008;61(2):49–55.
date_created: 2020-09-22T12:13:05Z
date_updated: 2023-03-15T13:49:47Z
ddc:
- '600'
department:
- _id: DEP4023
- _id: DEP4018
intvolume: ' 61'
issue: '2'
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/289347283_Study_on_the_applicability_of_isomaltulose_PalatinoseTM_in_beer_and_beer_specialties_and_its_remarkable_Results
oa: '1'
page: 49-55
publication: Brewing science
publication_identifier:
issn:
- 0723-1520
publication_status: published
publisher: Carl
status: public
title: Study on the Applicability of Isomaltulose (Palatinose™ ) in Beer and Beer
Specialties
type: journal_article
user_id: '15514'
volume: 61
year: 2008
...