---
_id: '12876'
abstract:
- lang: eng
  text: "Carrot juice is valued for its high vitamin and antioxidant content, necessitating
    gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic
    pH value requires a two-step heating process, warranting\r\noptimization to enhance
    product quality and resource efficiency. This study investigated the impact of\r\nvarying
    the first heating step between 100 and 130 °C on chemical, sensory, and microbiological
    parameters.\r\nWhile other chemical parameters remained stable, lactic acid content
    increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the
    influence of external factors that could not be influenced within the\r\ninvestigations.
    Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria
    (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory
    quality showed\r\nminimal change, with descriptive analysis identifying only 3
    respectively 4 significantly different attributes\r\nout of 19 across the factors
    experimental parameter setting and technical repetition. The quality of raw\r\nmaterials
    had a more pronounced impact on sensory outcomes than the heating temperature.
    This study\r\nconcludes that adjusting the first heating temperature has limited
    benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should
    therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw
    juice properties to maintain product quality."
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Linda
  full_name: Katsch, Linda
  id: '71614'
  last_name: Katsch
  orcid: '0000-0001-6628-3929 '
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: 'Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the
    effect of mild temperature conditions in fractionated sterilization of carrot
    juice on microbiological stability and sensory properties. <i>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</i>. 2025;78(3/4):17-26.
    doi:<a href="https://doi.org/10.23763/BrSc25-04weishaupt">10.23763/BrSc25-04weishaupt</a>'
  apa: 'Weishaupt, I., Katsch, L., Sokolowsky, M., &#38; Schneider, J. (2025). Comparative
    study on the effect of mild temperature conditions in fractionated sterilization
    of carrot juice on microbiological stability and sensory properties. <i>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</i>,
    <i>78</i>(3/4), 17–26. <a href="https://doi.org/10.23763/BrSc25-04weishaupt">https://doi.org/10.23763/BrSc25-04weishaupt</a>'
  bjps: '<b>Weishaupt I <i>et al.</i></b> (2025) Comparative Study on the Effect of
    Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological
    Stability and Sensory Properties. <i>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</i> <b>78</b>, 17–26.'
  chicago: 'Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider.
    “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated
    Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.”
    <i>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</i>
    78, no. 3/4 (2025): 17–26. <a href="https://doi.org/10.23763/BrSc25-04weishaupt">https://doi.org/10.23763/BrSc25-04weishaupt</a>.'
  chicago-de: 'Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider.
    2025. Comparative study on the effect of mild temperature conditions in fractionated
    sterilization of carrot juice on microbiological stability and sensory properties.
    <i>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</i>
    78, Nr. 3/4: 17–26. doi:<a href="https://doi.org/10.23763/BrSc25-04weishaupt">10.23763/BrSc25-04weishaupt</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span
    style="font-variant:small-caps;">Katsch, Linda</span> ; <span style="font-variant:small-caps;">Sokolowsky,
    Martina</span> ; <span style="font-variant:small-caps;">Schneider, Jan</span>:
    Comparative study on the effect of mild temperature conditions in fractionated
    sterilization of carrot juice on microbiological stability and sensory properties.
    In: <i>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</i> Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4,
    S. 17–26'
  havard: 'I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study
    on the effect of mild temperature conditions in fractionated sterilization of
    carrot juice on microbiological stability and sensory properties, 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. 78 (2025) 17–26.'
  ieee: 'I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study
    on the effect of mild temperature conditions in fractionated sterilization of
    carrot juice on microbiological stability and sensory properties,” <i>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</i>,
    vol. 78, no. 3/4, pp. 17–26, 2025, doi: <a href="https://doi.org/10.23763/BrSc25-04weishaupt">10.23763/BrSc25-04weishaupt</a>.'
  mla: 'Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature
    Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability
    and Sensory Properties.” <i>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</i>, vol. 78, no. 3/4, 2025, pp. 17–26, <a href="https://doi.org/10.23763/BrSc25-04weishaupt">https://doi.org/10.23763/BrSc25-04weishaupt</a>.'
  short: 'I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, 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 78 (2025) 17–26.'
  ufg: '<b>Weishaupt, Imke u. a.</b>: Comparative study on the effect of mild temperature
    conditions in fractionated sterilization of carrot juice on microbiological stability
    and sensory properties, in: <i>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</i> 78 (2025), H. 3/4,  S. 17–26.'
  van: 'Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the
    effect of mild temperature conditions in fractionated sterilization of carrot
    juice on microbiological stability and sensory properties. 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. 2025;78(3/4):17–26.'
date_created: 2025-04-29T13:37:19Z
date_updated: 2025-06-24T12:17:41Z
department:
- _id: DEP4028
doi: 10.23763/BrSc25-04weishaupt
intvolume: '        78'
issue: 3/4
keyword:
- fractionated sterilization
- carrot juice
- descriptive analysis
- microbiological stability
language:
- iso: eng
main_file_link:
- url: https://doi.org/10.23763/BrSc25-04weishaupt
page: 17-26
place: Nürnberg
publication: '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'
publication_identifier:
  issn:
  - '1866-5195 '
publication_status: published
publisher: Fachverlag Hans Carl GmbH
quality_controlled: '1'
status: public
title: Comparative study on the effect of mild temperature conditions in fractionated
  sterilization of carrot juice on microbiological stability and sensory properties
type: scientific_journal_article
user_id: '83781'
volume: 78
year: '2025'
...
---
_id: '13084'
abstract:
- lang: eng
  text: 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:
- first_name: Linda
  full_name: Katsch, Linda
  id: '71614'
  last_name: Katsch
  orcid: '0000-0001-6628-3929 '
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Brian R.
  full_name: Gibson, Brian R.
  last_name: Gibson
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. <i>European Food Research and
    Technology</i>. 2025;(251):3649-3668. doi:<a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>
  apa: Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., &#38; Schneider,
    J. (2025). Impact of equivalent sterilization processes with different time- temperature
    combinations on the chemical, physical and sensory properties of carrot juice.
    <i>European Food Research and Technology</i>, <i>251</i>, 3649–3668. <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>
  bjps: <b>Katsch L <i>et al.</i></b> (2025) Impact of Equivalent Sterilization Processes
    with Different Time- Temperature Combinations on the Chemical, Physical and Sensory
    Properties of Carrot Juice. <i>European Food Research and Technology</i> 3649–3668.
  chicago: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and
    Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time-
    Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot
    Juice.” <i>European Food Research and Technology</i>, no. 251 (2025): 3649–68.
    <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.'
  chicago-de: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson
    und Jan Schneider. 2025. Impact of equivalent sterilization processes with different
    time- temperature combinations on the chemical, physical and sensory properties
    of carrot juice. <i>European Food Research and Technology</i>, Nr. 251: 3649–3668.
    doi:<a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Katsch, Linda</span> ; <span
    style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span style="font-variant:small-caps;">Sokolowsky,
    Martina</span> ; <span style="font-variant:small-caps;">Gibson, Brian R.</span>
    ; <span style="font-variant:small-caps;">Schneider, Jan</span>: Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. In: <i>European Food Research
    and Technology</i>. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668'
  havard: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact
    of equivalent sterilization processes with different time- temperature combinations
    on the chemical, physical and sensory properties of carrot juice, European Food
    Research and Technology. (2025) 3649–3668.
  ieee: 'L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact
    of equivalent sterilization processes with different time- temperature combinations
    on the chemical, physical and sensory properties of carrot juice,” <i>European
    Food Research and Technology</i>, no. 251, pp. 3649–3668, 2025, doi: <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.'
  mla: Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different
    Time- Temperature Combinations on the Chemical, Physical and Sensory Properties
    of Carrot Juice.” <i>European Food Research and Technology</i>, no. 251, 2025,
    pp. 3649–68, <a href="https://doi.org/10.1007/s00217-025-04860-5">https://doi.org/10.1007/s00217-025-04860-5</a>.
  short: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European
    Food Research and Technology (2025) 3649–3668.
  ufg: '<b>Katsch, Linda u. a.</b>: Impact of equivalent sterilization processes with
    different time- temperature combinations on the chemical, physical and sensory
    properties of carrot juice, in: <i>European Food Research and Technology</i> (2025),
    H. 251,  S. 3649–3668.'
  van: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
    sterilization processes with different time- temperature combinations on the chemical,
    physical and sensory properties of carrot juice. European Food Research and Technology.
    2025;(251):3649–68.
date_created: 2025-07-25T17:15:07Z
date_updated: 2025-10-29T10:07:41Z
department:
- _id: DEP4023
- _id: DEP4018
doi: https://doi.org/10.1007/s00217-025-04860-5
issue: '251'
keyword:
- Carrot juice
- Sterilization
- Carotenoids
- Descriptive analysis
- PCA
- HTST
language:
- iso: eng
page: 3649-3668
place: Berlin ; Heidelberg
publication: European Food Research and Technology
publication_identifier:
  eissn:
  - 1438-2385
  issn:
  - 1438-2377
publication_status: published
publisher: Springer
quality_controlled: '1'
status: public
title: Impact of equivalent sterilization processes with different time- temperature
  combinations on the chemical, physical and sensory properties of carrot juice
type: scientific_journal_article
user_id: '83781'
year: '2025'
...