{"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","publication":"BrewingScience","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"status":"public","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"full_name":"Methner, F.-J.","last_name":"Methner","first_name":"F.-J."},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"ddc":["570"],"file_date_updated":"2024-07-19T12:41:51Z","user_id":"83781","citation":{"mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” <i>BrewingScience</i>, vol. 73, no. 7/8, 2020, pp. 85–94, <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","bjps":"<b>Katsch L, Methner F-J and Schneider J</b> (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. <i>BrewingScience</i> <b>73</b>, 85–94.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Methner, F.-J.</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: <i>BrewingScience</i> Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i>. 2020;73(7/8):85-94. doi:<a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>","chicago":"Katsch, Linda, F.-J. Methner, and Jan Schneider. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” <i>BrewingScience</i> 73, no. 7/8 (2020): 85–94. <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","ufg":"<b>Katsch, Linda/Methner, F.J./Schneider, Jan</b>: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: <i>BrewingScience</i> 73 (2020), H. 7/8,  S. 85–94.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94.","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants,” <i>BrewingScience</i>, vol. 73, no. 7/8, pp. 85–94, 2020, doi: <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>.","chicago-de":"Katsch, Linda, F.-J. Methner und Jan Schneider. 2020. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i> 73, Nr. 7/8: 85–94. doi:<a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>, .","short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","apa":"Katsch, L., Methner, F.-J., &#38; Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. <i>BrewingScience</i>, <i>73</i>(7/8), 85–94. <a href=\"https://doi.org/10.23763/BrSc20-13katsch\">https://doi.org/10.23763/BrSc20-13katsch</a>","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94."},"page":"85 - 94","volume":73,"publication_status":"published","intvolume":"        73","file":[{"file_size":2135707,"file_id":"9288","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","creator":"schneja","date_created":"2023-01-07T15:52:30Z","content_type":"application/pdf","access_level":"closed","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","date_updated":"2024-07-19T12:41:51Z","relation":"main_file"}],"has_accepted_license":"1","abstract":[{"text":"Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.","lang":"eng"}],"article_type":"original","_id":"5418","type":"scientific_journal_article","issue":"7/8","year":"2020","publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"date_created":"2021-04-08T05:51:47Z","doi":"https://doi.org/10.23763/BrSc20-13katsch","quality_controlled":"1","place":"Nürnberg","language":[{"iso":"eng"}],"date_updated":"2024-07-19T12:41:52Z","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"publisher":"Fachverlag Hans Carl GmbH"}