---
_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. <i>Brewing science</i>. 2022;75(1/2):1-8. doi:<a href="https://doi.org/10.23763/BrSc21-20weishaupt">10.23763/BrSc21-20weishaupt</a>
  apa: Weishaupt, I., Neubauer, P., &#38; 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. <i>Brewing Science</i>, <i>75</i>(1/2),
    1–8. <a href="https://doi.org/10.23763/BrSc21-20weishaupt">https://doi.org/10.23763/BrSc21-20weishaupt</a>
  bjps: <b>Weishaupt I, Neubauer P and Schneider J</b> (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. <i>Brewing science</i> <b>75</b>,
    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.” <i>Brewing Science</i> 75, no. 1/2
    (2022): 1–8. <a href="https://doi.org/10.23763/BrSc21-20weishaupt">https://doi.org/10.23763/BrSc21-20weishaupt</a>.'
  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. <i>Brewing science</i> 75,
    Nr. 1/2: 1–8. doi:<a href="https://doi.org/10.23763/BrSc21-20weishaupt">10.23763/BrSc21-20weishaupt</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span> ; <span
    style="font-variant:small-caps;">Neubauer, Peter</span> ; <span style="font-variant:small-caps;">Schneider,
    Jan</span>: 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: <i>Brewing
    science</i> 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,” <i>Brewing science</i>, vol. 75, no. 1/2,
    pp. 1–8, 2022, doi: <a href="https://doi.org/10.23763/BrSc21-20weishaupt">10.23763/BrSc21-20weishaupt</a>.'
  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.” <i>Brewing Science</i>, vol. 75, no. 1/2, 2022, pp. 1–8, <a
    href="https://doi.org/10.23763/BrSc21-20weishaupt">https://doi.org/10.23763/BrSc21-20weishaupt</a>.
  short: I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.
  ufg: '<b>Weishaupt, Imke/Neubauer, Peter/Schneider, Jan</b>: 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: <i>Brewing science</i> 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'
...