@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}},
}