---
_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'
...