[{"publication":"Journal of The Institute of Brewing","oa":"1","_id":"9697","author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"first_name":"Marc","full_name":"Trilling, Marc","id":"81622","last_name":"Trilling","orcid":"0000-0002-3685-6383"},{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"intvolume":" 129","ddc":["600"],"citation":{"din1505-2-1":"Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","chicago":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7.","ieee":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.","van":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23.","ama":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7","mla":"Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.","apa":"Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","chicago-de":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .","ufg":"Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1, S. 1–23.","havard":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23."},"language":[{"iso":"eng"}],"date_created":"2023-04-12T07:26:12Z","volume":129,"publication_status":"published","main_file_link":[{"open_access":"1"}],"has_accepted_license":"1","title":"A continuous mashing plant controlled by mean residence time","user_id":"83781","year":"2023","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"abstract":[{"text":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters","lang":"eng"}],"page":"1-23","type":"scientific_journal_article","publisher":"Wiley","issue":"1","doi":"10.58430/jib.v129i1.7","date_updated":"2025-01-30T15:33:02Z","quality_controlled":"1"},{"conference":{"end_date":"2022-09-19","start_date":"2022-09-19","name":"AIMonday NRW KI und Kreislaufwirtschaft","location":"Lemgo"},"_id":"11545","status":"public","year":"2022","user_id":"81304","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"date_updated":"2025-10-17T18:28:42Z","title":"Recyclate Transparency","citation":{"havard":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022.","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","ufg":"Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.","ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","bjps":"Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. .","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022."},"date_created":"2024-06-20T14:28:24Z","language":[{"iso":"eng"}],"publication_status":"published","author":[{"full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0002-3685-6383","first_name":"Marc","id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"type":"conference_speech"},{"isi":"1","intvolume":" 75","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"citation":{"chicago":"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 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.","bjps":"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 75, 1–8.","din1505-2-1":"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 Bd. 75, Carl (2022), Nr. 1/2, S. 1–8","van":"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. 2022;75(1/2):1–8.","ama":"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. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt","ieee":"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, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.","ufg":"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 75 (2022), H. 1/2, S. 1–8.","chicago-de":"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 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","mla":"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, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.","apa":"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, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt","havard":"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. 75 (2022) 1–8."},"language":[{"iso":"eng"}],"date_created":"2022-02-28T10:50:48Z","volume":75,"publication_status":"published","main_file_link":[{"url":"https://www.researchgate.net/publication/360806853_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","open_access":"1"}],"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","publication":"Brewing science","_id":"7090","oa":"1","type":"journal_article","publisher":"Carl","issue":"1/2","date_updated":"2026-03-12T11:52:14Z","doi":"10.23763/BrSc21-20weishaupt","external_id":{"isi":["000858906600001"]},"year":"2022","user_id":"83778","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"abstract":[{"text":"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.","lang":"eng"}],"page":"1-8"},{"page":"304-308","_id":"7443","publication":"Brauwelt","status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2022","title":"FAN-Messung während des Maischens","date_updated":"2025-01-30T15:35:32Z","issue":"22","publication_status":"published","volume":"12-13","publisher":"Fachverlag Hans Carl GmbH","language":[{"iso":"ger"}],"date_created":"2022-04-01T11:07:17Z","citation":{"ama":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12-13(22):304-308.","van":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12–13(22):304–8.","ieee":"P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt 12–13, no. 22 (2022): 304–8.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN-Messung während des Maischens. In: Brauwelt Bd. 12–13. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 22, S. 304–308","bjps":"Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308.","havard":"P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308.","chicago-de":"Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.","ufg":"Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22, S. 304–308.","mla":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.","apa":"Wefing, P., & Schneider, J. (2022). FAN-Messung während des Maischens. Brauwelt, 12–13(22), 304–308.","short":"P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308."},"place":"Nürnberg","publication_identifier":{"issn":["1866-5195 "]},"type":"industry_journal_article","author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}]},{"date_updated":"2025-01-30T15:35:55Z","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","citation":{"bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance : Curran Associates, Inc., 2022","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.","mla":"Wefing, Patrick, et al. “Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain, Curran Associates, Inc., 2022.","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022.","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.; 2022.","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.; 2022."},"publication_status":"published","publisher":"Curran Associates, Inc.","date_created":"2022-04-01T11:29:28Z","language":[{"iso":"eng"}],"author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"first_name":"Florian","full_name":"Conradi, Florian","id":"68967","last_name":"Conradi"},{"first_name":"Johannes","full_name":"Rämisch, Johannes","last_name":"Rämisch"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"type":"conference_speech","publication_identifier":{"isbn":["978-1-7138-7038-8"]},"conference":{"start_date":"2022-05-30","end_date":"2022-06-01","name":"European Brewery Convention 2022","location":"Madrid"},"_id":"7444","status":"public","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","user_id":"83781","year":"2022","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}]},{"citation":{"ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022.","van":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022.","ieee":"A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","havard":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022.","chicago-de":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion.","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","apa":"Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln.","short":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022."},"language":[{"iso":"eng"}],"date_created":"2022-05-04T14:24:04Z","publication_status":"published","type":"conference_speech","author":[{"first_name":"Arthur","full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen"},{"id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut"},{"full_name":"Weishaupt, Imke","last_name":"Weishaupt","id":"58425","first_name":"Imke"},{"first_name":"Baris Gün","last_name":"Sürmeli","id":"72560","full_name":"Sürmeli, Baris Gün"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"date_updated":"2025-01-30T15:39:43Z","title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","status":"public","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","user_id":"83781","year":"2022","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"start_date":"2022-04-25","end_date":"2022-04-29","name":"Anuga Foodtec 2022","location":"Köln"},"_id":"7917"},{"status":"public","year":"2022","user_id":"83781","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"abstract":[{"lang":"eng","text":"The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near-infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise information of the kind of product in real time had to be achieved to enable a more product-specific process. Using the method of partial least squares discriminant analysis, the fruit juice varieties were classified, showing a classification rate of 100% regarding an internal and 69% regarding an external test sets. A characterization by the extract content, pH value, turbidity, and viscosity was made by fitting a partial least squares regression model. The percentage prediction error of the pH value was <3% for internal and external test sets, and for the Brix value prediction errors were about 4% (internal) and 20% (external). The parameters viscosity and turbidity were found to be unsuitable. Despite this, the strategy applied to gain more product-specific information in real time showed to be feasible. By linking the results to a database containing potentially harmful microorganisms for various types of fruit juices, a more product-specific calculation of the necessary heat input can be performed. To demonstrate the practical relevance, a comparison between conventional and product-adapted process control was performed using two fruit varieties as examples in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product information, achieved through the use of NIRS with chemometrics, a more precise calculation of the heat input can be achieved."}],"page":"800-812","keyword":["flash pasteurization","fruit juice characterization and classification","inline near-infrared spectroscopy","multivariate data analysis"],"publisher":"Wiley","type":"journal_article","doi":" https://doi.org/10.1002/fsn3.2709","date_updated":"2025-06-26T13:32:36Z","external_id":{"isi":["000739093400001"],"pmid":["35311170"]},"issue":"3","publication":"Food Science & Nutrition","_id":"5425","citation":{"havard":"I. Weishaupt, P. Neubauer, J. Schneider, Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, Food Science & Nutrition. 10 (2022) 800–812.","mla":"Weishaupt, Imke, et al. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition, vol. 10, no. 3, 2022, pp. 800–12, https://doi.org/ https://doi.org/10.1002/fsn3.2709.","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition, 10(3), 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709","short":"I. Weishaupt, P. Neubauer, J. Schneider, Food Science & Nutrition 10 (2022) 800–812.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. 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Schneider, A. Dammann_, K. Schwarzer, U. Müller, Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: 2021.","chicago-de":"Schneider, Jan, Anna Dammann_, Knut Schwarzer und Ulrich Müller. 2021. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: .","ufg":"Schneider, Jan u. a.: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: o. Hg.: o. O. 2021.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","apa":"Schneider, J., Dammann_, A., Schwarzer, K., & Müller, U. (2021). Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. Technisch-wissenschaftlicher Ausschuss der VLB, Siegen.","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.","ama":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: ; 2021.","van":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In 2021.","ieee":"J. Schneider, A. Dammann_, K. Schwarzer, and U. Müller, “Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen,” presented at the Technisch-wissenschaftlicher Ausschuss der VLB, Siegen, 2021.","chicago":"Schneider, Jan, Anna Dammann_, Knut Schwarzer, and Ulrich Müller. “Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen,” 2021.","din1505-2-1":"Schneider, Jan ; Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen."},"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","date_updated":"2025-01-30T15:43:35Z"},{"publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"first_name":"Florian","full_name":"Conradi, Florian","id":"68967","last_name":"Conradi"},{"first_name":"Johannes","full_name":"Rämisch, Johannes","last_name":"Rämisch"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209"}],"intvolume":" 74","volume":74,"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2021-11-02T10:06:04Z","citation":{"havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, Brewing Science . 74 (2021) 107–121.","ufg":"Wefing, Patrick u. a.: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, in: Brewing science 74 (2021), H. 9/10, S. 107–121.","chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing, .","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2021). Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing Science , 74(9/10), 107–121. https://doi.org/10.23763/BrSc21-10wefing","mla":"Wefing, Patrick, et al. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science , vol. 74, no. 9/10, 2021, pp. 107–21, https://doi.org/10.23763/BrSc21-10wefing.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107–21.","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107-121. doi:https://doi.org/10.23763/BrSc21-10wefing","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, “Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms,” Brewing science , vol. 74, no. 9/10, pp. 107–121, 2021, doi: https://doi.org/10.23763/BrSc21-10wefing.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.","bjps":"Wefing P et al. (2021) Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms. Brewing science 74, 107–121.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. In: Brewing science Bd. 74, Carl (2021), Nr. 9/10, S. 107–121"},"title":"Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms","main_file_link":[{"open_access":"1","url":"https://www.researchgate.net/publication/355735532_Determination_of_free_amino_nitrogen_in_beer_mash_with_an_inline_NIR_transflectance_probe_and_data_evaluation_by_machine_learning_algorithms"}],"publication":"Brewing science ","_id":"6689","oa":"1","type":"journal_article","publisher":"Carl","article_type":"original","issue":"9/10","quality_controlled":"1","date_updated":"2025-01-30T15:43:53Z","doi":"https://doi.org/10.23763/BrSc21-10wefing","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","user_id":"83781","status":"public","keyword":["mashing","NIR","machine learning","FAN"],"page":"107 - 121","abstract":[{"lang":"eng","text":"Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms\r\nfrom near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and\r\nallows for the application of inline process quality control. This study investigates the capabilities of\r\ndifferent machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree\r\nRegressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)\r\nregression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR\r\nspectra. Various pre-processing strategies such as principal component analysis (PCA) and data\r\nstandardization were used to process NIR data that were used to train the machine learning algorithms.\r\nAlgorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN\r\nconcentrations. The trained models were then validated with 4 beer mashes that were not used for model\r\ntraining. Machine learning algorithms based on linear regression showed the highest prediction accuracy on\r\nunpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96)\r\nand a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated\r\nsamples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative\r\nto classical chemical FAN level determination methods and can also be used as inline sensor system."}]},{"_id":"6734","conference":{"name":"Proteina","start_date":"2021-11.04","end_date":"2021-11.05","location":"Magdeburg"},"user_id":"83781","year":"2021","department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","date_updated":"2025-01-30T15:45:00Z","title":"Einsatz von technischer Sensorik im Projekt DproFood ","author":[{"orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","full_name":"Pauli, Daniel","last_name":"Pauli","id":"75850"},{"first_name":"Michael","full_name":"Neumaier, Michael","id":"77059","last_name":"Neumaier"}],"type":"conference","citation":{"chicago":"Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021.","chicago-de":"Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .","ufg":"Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021.","apa":"Pauli, D., & Neumaier, M. (2021). Einsatz von technischer Sensorik im Projekt DproFood . Proteina, Magdeburg.","mla":"Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021","bjps":"Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood .","short":"D. Pauli, M. Neumaier, in: 2021.","ama":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.","van":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021.","havard":"D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.","ieee":"D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021."},"language":[{"iso":"eng"}],"date_created":"2021-11-15T08:38:39Z","publication_status":"published"},{"conference":{"start_date":"2021-11-25","end_date":"2021-11-25","name":"Professoren-Treff Baumann-Gonser-Stiftung","location":"Köln"},"_id":"6824","status":"public","year":"2021","user_id":"83778","department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"date_updated":"2024-04-17T08:47:25Z","title":"Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET","citation":{"din1505-2-1":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021","mla":"Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021.","apa":"Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln.","bjps":"Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET.","short":"F. Conradi, in: 2021.","chicago-de":"Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .","chicago":"Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET,” 2021.","ufg":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.","ieee":"F. Conradi, “Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET,” presented at the Professoren-Treff Baumann-Gonser-Stiftung, Köln, 2021.","havard":"F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 2021.","van":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In 2021.","ama":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 2021."},"date_created":"2021-11-30T07:11:07Z","language":[{"iso":"eng"}],"author":[{"full_name":"Conradi, Florian","id":"68967","last_name":"Conradi","first_name":"Florian"}],"type":"conference_abstract"},{"status":"public","user_id":"83779","year":"2021","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"conference":{"location":"Hard","end_date":"2021-11-24","start_date":"2021-11-23","name":"62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen"},"_id":"6825","citation":{"chicago":"Conradi, Florian. “Rezyklaterkennung in PET-Preforms,” 2021.","bjps":"Conradi F (2021) Rezyklaterkennung in PET-Preforms.","din1505-2-1":"Conradi, Florian: Rezyklaterkennung in PET-Preforms. In: , 2021","van":"Conradi F. Rezyklaterkennung in PET-Preforms. In 2021.","ama":"Conradi F. Rezyklaterkennung in PET-Preforms. In: ; 2021.","ieee":"F. Conradi, “Rezyklaterkennung in PET-Preforms,” presented at the 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard, 2021.","ufg":"Conradi, Florian: Rezyklaterkennung in PET-Preforms, in: o. Hg.: o. O. 2021.","chicago-de":"Conradi, Florian. 2021. Rezyklaterkennung in PET-Preforms. In: .","short":"F. Conradi, in: 2021.","apa":"Conradi, F. (2021). Rezyklaterkennung in PET-Preforms. 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard.","mla":"Conradi, Florian. Rezyklaterkennung in PET-Preforms. 2021.","havard":"F. Conradi, Rezyklaterkennung in PET-Preforms, in: 2021."},"language":[{"iso":"eng"}],"date_created":"2021-11-30T07:17:08Z","type":"conference_abstract","author":[{"full_name":"Conradi, Florian","last_name":"Conradi","id":"68967","first_name":"Florian"}],"date_updated":"2024-05-22T09:48:34Z","title":"Rezyklaterkennung in PET-Preforms"},{"status":"public","user_id":"83781","year":"2021","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","end_date":"23.04.2021","start_date":"23.04.2021","location":"Online"},"_id":"6840","citation":{"havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: 2021.","ieee":"D. Pauli and S. Wisser, “Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln,” presented at the SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online, 2021.","ama":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: ; 2021.","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In 2021.","mla":"Pauli, Daniel, and Stephanie Wisser. Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln. 2021.","apa":"Pauli, D., & Wisser, S. (2021). Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online.","din1505-2-1":"Pauli, Daniel ; Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: , 2021","bjps":"Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln.","short":"D. Pauli, S. Wisser, in: 2021.","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: .","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln,” 2021.","ufg":"Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021."},"date_created":"2021-12-03T13:24:32Z","language":[{"iso":"eng"}],"type":"conference","author":[{"orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel"},{"first_name":"Stephanie","last_name":"Wisser","id":"76627","full_name":"Wisser, Stephanie"}],"date_updated":"2025-01-30T15:45:25Z","title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln"},{"title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","date_updated":"2025-01-30T15:45:45Z","language":[{"iso":"eng"}],"date_created":"2021-12-03T13:38:13Z","citation":{"ufg":"Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","chicago-de":"Pauli, Daniel, Michael Neumaier, Matthias Scharf und Carsten Funke. 2021. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: .","short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","apa":"Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. Fokustag where food meets IT, Online.","mla":"Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 2021.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 2021.","bjps":"Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael ; Scharf, Matthias ; Funke, Carsten: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021","van":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.","ieee":"D. Pauli, M. Neumaier, M. Scharf, and C. Funke, “Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik,” presented at the Fokustag where food meets IT, Online, 2021."},"type":"conference","author":[{"first_name":"Daniel","full_name":"Pauli, Daniel","id":"75850","last_name":"Pauli","orcid":" 0000-0003-0860-4696 "},{"first_name":"Michael","last_name":"Neumaier","id":"77059","full_name":"Neumaier, Michael"},{"first_name":"Matthias","full_name":"Scharf, Matthias","id":"65179","last_name":"Scharf"},{"first_name":"Carsten","full_name":"Funke, Carsten","id":"74167","last_name":"Funke"}],"conference":{"location":"Online","end_date":"02.03.2021","start_date":"02.03.2021","name":"Fokustag where food meets IT"},"_id":"6842","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2021"},{"status":"public","user_id":"83781","year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found."}],"page":"703-713","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"publisher":"Walter de Gruyter GmbH","type":"scientific_journal_article","date_updated":"2025-06-26T13:31:14Z","doi":"https://doi.org/10.1515/ijfe-2020-0324","external_id":{"isi":["000699893400004"]},"quality_controlled":"1","issue":"9","article_type":"original","publication":"International Journal of Food Engineering ","_id":"5423","place":"Berlin ; Boston, Mass. ","citation":{"havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , International Journal of Food Engineering . 17 (2021) 703–713.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713.","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2021). Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering , 17(9), 703–713. https://doi.org/10.1515/ijfe-2020-0324","mla":"Katsch, Linda, et al. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” International Journal of Food Engineering , vol. 17, no. 9, 2021, pp. 703–13, https://doi.org/10.1515/ijfe-2020-0324.","ufg":"Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , in: International Journal of Food Engineering 17 (2021), H. 9, S. 703–713.","chicago-de":"Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324, .","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants ,” International Journal of Food Engineering , vol. 17, no. 9, pp. 703–713, 2021, doi: https://doi.org/10.1515/ijfe-2020-0324.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703–13.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324","bjps":"Katsch L, Methner F-J and Schneider J (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants . International Journal of Food Engineering 17, 703–713.","din1505-2-1":"Katsch, Linda ; Methner, Frank-Jürgen ; Schneider, Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . In: International Journal of Food Engineering Bd. 17. Berlin ; Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713","chicago":"Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” International Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324."},"language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","publication_status":"published","volume":17,"isi":"1","intvolume":" 17","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda"},{"first_name":"Frank-Jürgen","last_name":"Methner","full_name":"Methner, Frank-Jürgen"},{"first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","orcid":"0000-0001-6401-8873"}],"publication_identifier":{"issn":["2194-5764"],"eissn":["1556-3758"]},"title":"Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants "},{"page":"340-343","_id":"5504","status":"public","publication":"Brauwelt","user_id":"83781","year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"date_updated":"2025-02-10T07:07:05Z","title":"Potential für eine schonendere Pasteurisation","issue":"14","citation":{"bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Potential für eine schonendere Pasteurisation. In: Brauwelt. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343."},"place":"Nürnberg","publication_status":"published","date_created":"2021-04-13T12:03:12Z","language":[{"iso":"eng"}],"publisher":"Fachverlag Hans Carl GmbH","author":[{"first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209"}],"type":"industry_journal_article","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]}},{"status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"year":"2020","user_id":"83781","page":"85 - 94","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"}],"file":[{"date_created":"2023-01-07T15:52:30Z","file_size":2135707,"file_id":"9288","relation":"main_file","content_type":"application/pdf","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","creator":"schneja","access_level":"closed","date_updated":"2024-07-19T12:41:51Z"}],"publisher":"Fachverlag Hans Carl GmbH","type":"scientific_journal_article","file_date_updated":"2024-07-19T12:41:51Z","quality_controlled":"1","date_updated":"2024-07-19T12:41:52Z","doi":"https://doi.org/10.23763/BrSc20-13katsch","article_type":"original","issue":"7/8","publication":"BrewingScience","_id":"5418","date_created":"2021-04-08T05:51:47Z","language":[{"iso":"eng"}],"volume":73,"publication_status":"published","place":"Nürnberg","citation":{"ama":"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. doi:https://doi.org/10.23763/BrSc20-13katsch","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.","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,” BrewingScience, vol. 73, no. 7/8, pp. 85–94, 2020, doi: https://doi.org/10.23763/BrSc20-13katsch.","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.” BrewingScience 73, no. 7/8 (2020): 85–94. https://doi.org/10.23763/BrSc20-13katsch.","bjps":"Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. BrewingScience 73, 85–94.","din1505-2-1":"Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 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.","ufg":"Katsch, Linda/Methner, F.J./Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: BrewingScience 73 (2020), H. 7/8, S. 85–94.","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. BrewingScience 73, Nr. 7/8: 85–94. doi:https://doi.org/10.23763/BrSc20-13katsch, .","short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience, 73(7/8), 85–94. https://doi.org/10.23763/BrSc20-13katsch","mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience, vol. 73, no. 7/8, 2020, pp. 85–94, https://doi.org/10.23763/BrSc20-13katsch."},"publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"ddc":["570"],"intvolume":" 73","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"last_name":"Methner","full_name":"Methner, F.-J.","first_name":"F.-J."},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","has_accepted_license":"1","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}]},{"article_type":"original","title":"Approach for modelling the extract formation in continuous conducted \"beta-amylase rest\" as part of the production of beer mash with targeted sugar content","quality_controlled":"1","date_updated":"2024-07-03T07:08:55Z","doi":"10.1016/j.bej.2020.107765","type":"journal_article","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"id":"68967","last_name":"Conradi","full_name":"Conradi, Florian","first_name":"Florian"},{"first_name":"Marc","last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc","orcid":"0000-0002-3685-6383"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"intvolume":" 164","date_created":"2021-04-08T05:59:08Z","language":[{"iso":"eng"}],"volume":164,"publication_status":"published","citation":{"mla":"Wefing, Patrick, et al. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal , vol. 164, 107765, 2020, https://doi.org/10.1016/j.bej.2020.107765.","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Neubauer, P., & Schneider, J. (2020). Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal , 164, Article 107765. https://doi.org/10.1016/j.bej.2020.107765","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Neubauer, Peter ; Schneider, Jan: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. In: Biochemical Engineering Journal Bd. 164 (2020)","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020).","bjps":"Wefing P et al. (2020) Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content. Biochemical Engineering Journal 164.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer, and Jan Schneider. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal 164 (2020). https://doi.org/10.1016/j.bej.2020.107765.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer und Jan Schneider. 2020. Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal 164. doi:10.1016/j.bej.2020.107765, .","ufg":"Wefing, Patrick u. a.: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content, in: Biochemical Engineering Journal 164 (2020).","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content, Biochemical Engineering Journal . 164 (2020).","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, and J. Schneider, “Approach for modelling the extract formation in continuous conducted ‘beta-amylase rest’ as part of the production of beer mash with targeted sugar content,” Biochemical Engineering Journal , vol. 164, Art. no. 107765, 2020, doi: 10.1016/j.bej.2020.107765.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164. doi:10.1016/j.bej.2020.107765","van":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164."},"keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"_id":"5419","article_number":"107765","abstract":[{"text":"Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.","lang":"eng"}],"department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83780","year":"2020","publication":"Biochemical Engineering Journal ","status":"public"},{"issue":"7","date_updated":"2025-06-26T13:30:26Z","doi":"10.1111/1750-3841.15307","external_id":{"pmid":["32602154"],"isi":["000543977000001"]},"type":"journal_article","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"abstract":[{"text":"Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar-water model solution. Robustness and reproducibility of fluctuations of recorded spectra as well as trueness of the chemometric analysis were compared under different process parameter settings. Variable parameters were the flow rate (from laminar flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 degrees C) and the path length of the transflection probe (2 and 4 mm) while the pressure was kept constant at 2.5 bar. Temperature and path length were identified as the most affecting parameters, in case of homogenous test medium. In case of particle containing systems, the flow rate could have an impact as well. However, the application of a PLS model, which includes a broad temperature range, and the correction of prediction results by applying a polynomial regression function for prediction errors, was able to compensate these effects. Also, a path length of 2 mm leads to a higher accuracy. The applied strategy shows that by the identification of relevant process parameters and settings as well as the establishment of a compensation strategy, near infrared spectroscopy is a powerful process analytical tool for continuous flash pasteurization systems.","lang":"eng"}],"page":"2020 - 2031","year":"2020","user_id":"83781","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public","title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","isi":"1","author":[{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","last_name":"Zimmer","id":"71613","first_name":"Manuel"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"intvolume":" 85","publication_identifier":{"isbn":["0022-1147"],"eissn":["1750-3841"]},"citation":{"chicago":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer, and Jan Schneider. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science 85, no. 7 (2020): 2020–31. https://doi.org/10.1111/1750-3841.15307.","bjps":"Weishaupt I et al. (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. Journal of Food Science 85, 2020–2031.","din1505-2-1":"Weishaupt, Imke ; Zimmer, Manuel ; Neubauer, Peter ; Schneider, Jan: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. In: Journal of Food Science Bd. 85 (2020), Nr. 7, S. 2020–2031","van":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020–31.","ama":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020-2031. doi:10.1111/1750-3841.15307","ieee":"I. Weishaupt, M. Zimmer, P. Neubauer, and J. Schneider, “Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer,” Journal of Food Science, vol. 85, no. 7, pp. 2020–2031, 2020, doi: 10.1111/1750-3841.15307.","ufg":"Weishaupt, Imke u. a.: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, in: Journal of Food Science 85 (2020), H. 7, S. 2020–2031.","chicago-de":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer und Jan Schneider. 2020. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science 85, Nr. 7: 2020–2031. doi:10.1111/1750-3841.15307, .","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 2020–2031.","mla":"Weishaupt, Imke, et al. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science, vol. 85, no. 7, 2020, pp. 2020–31, https://doi.org/10.1111/1750-3841.15307.","apa":"Weishaupt, I., Zimmer, M., Neubauer, P., & Schneider, J. (2020). Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science, 85(7), 2020–2031. https://doi.org/10.1111/1750-3841.15307","havard":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, Journal of Food Science. 85 (2020) 2020–2031."},"date_created":"2021-04-08T06:37:30Z","language":[{"iso":"eng"}],"volume":85,"publication_status":"published","pmid":"1","_id":"5424","publication":"Journal of Food Science"},{"title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","date_updated":"2024-05-24T07:44:55Z","date_created":"2021-04-08T06:42:44Z","language":[{"iso":"eng"}],"citation":{"chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020.","bjps":"Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. 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Piscataway, NJ: IEEE.","din1505-2-1":"Bator, Martyna ; Dicks, Alexander ; Deppe, Sahar ; Lohweg, Volker: Anomaly Detection with Root Cause Analysis for Bottling Process. In: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . Piscataway, NJ : IEEE, 2019","chicago":"Bator, Martyna, Alexander Dicks, Sahar Deppe, and Volker Lohweg. “Anomaly Detection with Root Cause Analysis for Bottling Process.” In 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . Piscataway, NJ: IEEE, 2019. https://doi.org/10.1109/ETFA.2019.8869514.","ieee":"M. Bator, A. Dicks, S. Deppe, and V. Lohweg, “Anomaly Detection with Root Cause Analysis for Bottling Process,” presented at the 24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Zaragoza, Spain , 2019. doi: 10.1109/ETFA.2019.8869514.","van":"Bator M, Dicks A, Deppe S, Lohweg V. 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The aim is to increase production volumes and the quality. These concepts require continuous monitoring and anomaly detection of the filling process. In addition, a root cause analysis of the failure is required because not every failure can be simulated or measured previously. Standard anomaly detection methods have no integrated root cause analysis. In this paper a fusion system is utilises for the detection of different unknown anomalies and also the failure source of them. The performance of this method is benchmarked with a real-word filling process."}],"conference":{"name":"24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA)","end_date":"2019-09-13","start_date":"2019-09-10","location":" Zaragoza, Spain "},"_id":"1994","status":"public","publication":"24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) ","user_id":"83781","year":"2019","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}]},{"title":"Bildverarbeitung im industriellen Umfeld von Abfüllanlagen","date_updated":"2024-04-15T12:51:59Z","doi":"10.1007/978-3-662-59895-5_24","type":"conference","author":[{"first_name":"Alexander","last_name":"Dicks","id":"1853","full_name":"Dicks, Alexander"},{"full_name":"Wissel, Christian","id":"59157","last_name":"Wissel","first_name":"Christian"},{"first_name":"Martyna","full_name":"Bator, Martyna","id":"46440","last_name":"Bator"},{"full_name":"Lohweg, Volker","id":"1804","last_name":"Lohweg","first_name":"Volker","orcid":"0000-0002-3325-7887"}],"date_created":"2019-11-22T12:51:24Z","language":[{"iso":"eng"}],"publisher":"Springer","place":"Berlin, Heidelberg","citation":{"apa":"Dicks, A., Wissel, C., Bator, M., & Lohweg, V. 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(2019) Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? .","chicago":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” 2019.","havard":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: 2019.","apa":"Schneider, J., Zimmer, M., Weishaupt, I., Schattenberg, B., Conradi, F., & Schwarzer, K. (2019). Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . Focustag Food and Farming Technologietrends, Bielefeld.","mla":"Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . 2019.","short":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, in: 2019.","chicago-de":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi und Knut Schwarzer. 2019. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: .","ufg":"Schneider, Jan u. a.: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: o. Hg.: o. O. 2019."}},{"title":"Feature Extraction for a Conditioning Monitoring System in a Bottling Process.","doi":" 10.1109/ETFA.2018.8502472","main_file_link":[{"url":"https://ieeexplore.ieee.org/abstract/document/8502472"}],"date_updated":"2024-04-15T12:53:42Z","language":[{"iso":"eng"}],"date_created":"2019-11-25T08:35:46Z","place":"Torino, Italy","citation":{"havard":"M. Bator, C. Wissel, A. Dicks, V. Lohweg, Feature Extraction for a Conditioning Monitoring System in a Bottling Process., in: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018.","mla":"Bator, Martyna, et al. “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.” 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), 2018, https://doi.org/ 10.1109/ETFA.2018.8502472.","apa":"Bator, M., Wissel, C., Dicks, A., & Lohweg, V. (2018). Feature Extraction for a Conditioning Monitoring System in a Bottling Process. 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). 23rd International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy. https://doi.org/ 10.1109/ETFA.2018.8502472","short":"M. Bator, C. Wissel, A. Dicks, V. Lohweg, in: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018.","chicago-de":"Bator, Martyna, Christian Wissel, Alexander Dicks und Volker Lohweg. 2018. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy. doi: 10.1109/ETFA.2018.8502472, .","ufg":"Bator, Martyna u. a.: Feature Extraction for a Conditioning Monitoring System in a Bottling Process., in: o. Hg.: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy 2018.","ieee":"M. Bator, C. Wissel, A. Dicks, and V. Lohweg, “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.,” presented at the 23rd International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018. doi: 10.1109/ETFA.2018.8502472.","van":"Bator M, Wissel C, Dicks A, Lohweg V. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy; 2018.","ama":"Bator M, Wissel C, Dicks A, Lohweg V. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). ; 2018. doi: 10.1109/ETFA.2018.8502472","din1505-2-1":"Bator, Martyna ; Wissel, Christian ; Dicks, Alexander ; Lohweg, Volker: Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy, 2018","bjps":"Bator M et al. (2018) Feature Extraction for a Conditioning Monitoring System in a Bottling Process. 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy.","chicago":"Bator, Martyna, Christian Wissel, Alexander Dicks, and Volker Lohweg. “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.” In 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy, 2018. https://doi.org/ 10.1109/ETFA.2018.8502472."},"type":"conference","author":[{"last_name":"Bator","id":"46440","full_name":"Bator, Martyna","first_name":"Martyna"},{"full_name":"Wissel, Christian","id":"59157","last_name":"Wissel","first_name":"Christian"},{"last_name":"Dicks","id":"1853","full_name":"Dicks, Alexander","first_name":"Alexander"},{"id":"1804","last_name":"Lohweg","full_name":"Lohweg, Volker","first_name":"Volker","orcid":"0000-0002-3325-7887"}],"conference":{"location":"Torino, Italy","end_date":"2018-09-07","start_date":"2018-09-04","name":" 23rd International Conference on Emerging Technologies and Factory Automation (ETFA)"},"abstract":[{"text":"We present an approach for feature extraction in the context of condition monitoring of a bottling process. A special focus lies on the characterisation and evaluation of liquid textures. The approach will feed into a sensor and information fusion system to monitor a bottling process. Requirements like real-time capabilities, data reduction and resource limitations necessitate a fusion approach which capture physical effects of different sensors, extract appropriate features and combine them into one state for the complete filling process. Special attention is paid to the feature extraction of the visual sensor signals to monitor the filling level, the amount of foam and the degree of turbulence in the liquid.","lang":"eng"}],"_id":"2006","publication":"23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA)","status":"public","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"year":"2018","user_id":"83778"},{"department":[{"_id":"DEP4009"},{"_id":"DEP1308"}],"year":"2018","user_id":"81304","status":"public","_id":"6160","conference":{"location":"Lemgo","start_date":"2018-10-12","name":"DLG-Studierenden-Workshop \"Lebensmittelindustrie 4.0 & Start-Up Gründung\""},"type":"conference_abstract","author":[{"first_name":"André","last_name":"Blome","id":"62117","full_name":"Blome, André"},{"full_name":"Meyer, A.","last_name":"Meyer","first_name":"A."},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"date_created":"2021-09-07T07:22:10Z","language":[{"iso":"eng"}],"citation":{"ieee":"A. Blome, A. Meyer, and U. Müller, “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen,” presented at the DLG-Studierenden-Workshop “Lebensmittelindustrie 4.0 & Start-Up Gründung,” Lemgo, 2018.","van":"Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In 2018.","ama":"Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: ; 2018.","bjps":"Blome A, Meyer A and Müller U (2018) Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen.","din1505-2-1":"Blome, André ; Meyer, A. ; Müller, Ulrich: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: , 2018","chicago":"Blome, André, A. Meyer, and Ulrich Müller. “Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen,” 2018.","havard":"A. Blome, A. Meyer, U. 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In: ."},"alternative_title":["Vortrag auf dem DLG-Studierenden-Workshop \"Lebensmittelindustrie 4.0 & Start-Up Gründung\""],"title":"Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen","date_updated":"2024-04-15T08:01:56Z"},{"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83779","year":"2018","status":"public","_id":"5630","conference":{"location":"Gent","end_date":"2018-04-12","start_date":"2018-04-08","name":"13th Trends in Brewing 2018"},"type":"conference_abstract","author":[{"first_name":"F. P. ","full_name":"Conradi, F. P. 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