{"keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"status":"public","publisher":"Fachverlag Hans Carl GmbH","date_created":"2025-04-29T13:37:19Z","volume":78,"abstract":[{"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.","lang":"eng"}],"author":[{"last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425","first_name":"Imke"},{"first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614"},{"id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","first_name":"Martina"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"citation":{"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>.","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.","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.","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>.","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","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.","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.","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>","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.","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>, .","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>."},"_id":"12876","publication_identifier":{"issn":["1866-5195 "]},"type":"industry_journal_article","year":"2025","issue":"3/4","user_id":"83781","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","main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"department":[{"_id":"DEP4028"}],"title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","publication_status":"published","quality_controlled":"1","date_updated":"2025-04-30T07:20:10Z","page":"17-26","doi":"10.23763/BrSc25-04weishaupt","place":"Nürnberg","language":[{"iso":"eng"}],"intvolume":"        78"}