@misc{12876,
  abstract     = {{Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing
to preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting
optimization to enhance product quality and resource efficiency. This study investigated the impact of
varying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.
While other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405
mg/L over downtimes, highlighting the influence of external factors that could not be influenced within the
investigations. Lower heating temperatures compromised microbiological stability, with spore-forming
bacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed
minimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes
out of 19 across the factors experimental parameter setting and technical repetition. The quality of raw
materials had a more pronounced impact on sensory outcomes than the heating temperature. This study
concludes that adjusting the first heating temperature has limited benefits for sensory quality but risks
microbiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and
consistent raw juice properties to maintain product quality.}},
  author       = {{Weishaupt, Imke and Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}},
  booktitle    = {{Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft}},
  issn         = {{1866-5195 }},
  keywords     = {{fractionated sterilization, carrot juice, descriptive analysis, microbiological stability}},
  number       = {{3/4}},
  pages        = {{17--26}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties}}},
  doi          = {{10.23763/BrSc25-04weishaupt}},
  volume       = {{78}},
  year         = {{2025}},
}

@misc{13084,
  abstract     = {{Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.}},
  author       = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}},
  booktitle    = {{European Food Research and Technology}},
  issn         = {{1438-2385}},
  keywords     = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}},
  number       = {{251}},
  pages        = {{3649--3668}},
  publisher    = {{Springer}},
  title        = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}},
  doi          = {{https://doi.org/10.1007/s00217-025-04860-5}},
  year         = {{2025}},
}