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. Weishaupt, P. Neubauer, J. Schneider, Brewing Science = Monatsschrift Für Brauwissenschaft 75 (2022) 1–8.

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Zeitschriftenaufsatz | Veröffentlicht | Englisch
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Abstract
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.
Erscheinungsjahr
Zeitschriftentitel
Brewing Science = Monatsschrift für Brauwissenschaft
Band
75
Zeitschriftennummer
1/2
Seite
1-8
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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 = Monatsschrift für Brauwissenschaft . 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt
Weishaupt, I., Neubauer, P., & 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. Brewing Science = Monatsschrift Für Brauwissenschaft , 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt
Weishaupt I, Neubauer P and 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. Brewing Science = Monatsschrift für Brauwissenschaft 75, 1–8.
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.” Brewing Science = Monatsschrift Für Brauwissenschaft 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.
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. Brewing Science = Monatsschrift für Brauwissenschaft 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .
Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: 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: Brewing Science = Monatsschrift für Brauwissenschaft Bd. 75. Nürnberg, Carl (2022), Nr. 1/2, S. 1–8
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 = Monatsschrift Für Brauwissenschaft . 75 (2022) 1–8.
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,” Brewing Science = Monatsschrift für Brauwissenschaft , vol. 75, no. 1/2, pp. 1–8, 2022.
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.” Brewing Science = Monatsschrift Für Brauwissenschaft , vol. 75, no. 1/2, Carl, 2022, pp. 1–8, doi:10.23763/BrSc21-20weishaupt.
Weishaupt, Imke et. al. (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, in: Brewing Science = Monatsschrift für Brauwissenschaft 75 (1/2), S. 1–8.
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 = Monatsschrift für Brauwissenschaft . 2022;75(1/2):1–8.

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