---
res:
  bibo_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.@eng
  bibo_authorlist:
  - foaf_Person:
      foaf_givenName: Imke
      foaf_name: Weishaupt, Imke
      foaf_surname: Weishaupt
      foaf_workInfoHomepage: http://www.librecat.org/personId=58425
  - foaf_Person:
      foaf_givenName: Peter
      foaf_name: Neubauer, Peter
      foaf_surname: Neubauer
  - foaf_Person:
      foaf_givenName: Jan
      foaf_name: Schneider, Jan
      foaf_surname: Schneider
      foaf_workInfoHomepage: http://www.librecat.org/personId=13209
    orcid: 0000-0001-6401-8873
  bibo_doi: 10.23763/BrSc21-20weishaupt
  bibo_issue: 1/2
  bibo_volume: 75
  dct_date: 2022^xs_gYear
  dct_identifier:
  - UT:000858906600001
  dct_isPartOf:
  - 'http://id.crossref.org/issn/1866-5195 '
  - http://id.crossref.org/issn/1613-2041
  dct_language: eng
  dct_publisher: Carl@
  dct_subject:
  - near infrared spectroscopy
  - apple juice
  - pasteurisation
  - acid hydrolytic sucrose degradation
  - inline measure-ment of heat input
  - pasteurisation units
  dct_title: 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@
...