[{"department":[{"_id":"DEP4009"},{"_id":"DEP1308"}],"user_id":"81304","year":"2021","status":"public","_id":"6158","conference":{"location":"Bonn","start_date":"2021-04-20 + 2021-04-27","name":"Digitale Tagung des FEI e.V."},"author":[{"first_name":"Ulrich","full_name":"Müller, Ulrich","id":"12119","last_name":"Müller"},{"full_name":"Blome, André","last_name":"Blome","id":"62117","first_name":"André"},{"last_name":"Luttmann","id":"68637","full_name":"Luttmann, Mario","first_name":"Mario"}],"type":"conference","language":[{"iso":"eng"}],"date_created":"2021-09-07T07:19:17Z","citation":{"havard":"U. Müller, A. Blome, M. Luttmann, Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: 2021.","chicago-de":"Müller, Ulrich, André Blome und Mario Luttmann. 2021. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: .","ufg":"Müller, Ulrich/Blome, André/Luttmann, Mario: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: o. Hg.: o. O. 2021.","mla":"Müller, Ulrich, et al. Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung. 2021.","apa":"Müller, U., Blome, A., & Luttmann, M. (2021). Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. Digitale Tagung des FEI e.V., Bonn.","short":"U. Müller, A. Blome, M. Luttmann, in: 2021.","ama":"Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: ; 2021.","van":"Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In 2021.","ieee":"U. Müller, A. Blome, and M. Luttmann, “Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung,” presented at the Digitale Tagung des FEI e.V., Bonn, 2021.","chicago":"Müller, Ulrich, André Blome, and Mario Luttmann. “Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung,” 2021.","din1505-2-1":"Müller, Ulrich ; Blome, André ; Luttmann, Mario: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: , 2021","bjps":"Müller U, Blome A and Luttmann M (2021) Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung."},"alternative_title":["Vortrag beim FEI-Kooperationsforum 2021 – „Big Data, Digitalisierung und Smart Factory – Chancen für eine intelligente Lebensmittelproduktion der Zukunft“"],"title":"Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung","date_updated":"2024-04-15T08:00:42Z"},{"date_updated":"2025-01-30T15:43:35Z","title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","citation":{"havard":"J. 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.","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.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, 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.","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.","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.","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.","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."},"date_created":"2021-09-07T08:49:23Z","language":[{"iso":"eng"}],"type":"conference","author":[{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"full_name":"Dammann_, Anna","id":"43899","last_name":"Dammann_","first_name":"Anna"},{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller","id":"12119"}],"conference":{"start_date":"2012-03-05","end_date":"2012-03-05","name":"Technisch-wissenschaftlicher Ausschuss der VLB","location":"Siegen"},"_id":"6171","status":"public","year":"2021","user_id":"83781","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}]},{"oa":"1","_id":"6689","publication":"Brewing science ","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"}],"title":"Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms","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.","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.","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","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 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, .","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.","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.","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","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.","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","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.","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."},"publication_status":"published","volume":74,"date_created":"2021-11-02T10:06:04Z","language":[{"iso":"eng"}],"intvolume":" 74","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"full_name":"Conradi, Florian","last_name":"Conradi","id":"68967","first_name":"Florian"},{"first_name":"Johannes","last_name":"Rämisch","full_name":"Rämisch, Johannes"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"abstract":[{"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.","lang":"eng"}],"page":"107 - 121","keyword":["mashing","NIR","machine learning","FAN"],"status":"public","year":"2021","user_id":"83781","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-01-30T15:43:53Z","doi":"https://doi.org/10.23763/BrSc21-10wefing","quality_controlled":"1","issue":"9/10","article_type":"original","publisher":"Carl","type":"journal_article"},{"conference":{"location":"Magdeburg","name":"Proteina","start_date":"2021-11.04","end_date":"2021-11.05"},"_id":"6734","status":"public","user_id":"83781","year":"2021","department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-01-30T15:45:00Z","title":"Einsatz von technischer Sensorik im Projekt DproFood ","citation":{"ieee":"D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021.","havard":"D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.","van":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021.","ama":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 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.","short":"D. Pauli, M. Neumaier, in: 2021.","bjps":"Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood .","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."},"language":[{"iso":"eng"}],"date_created":"2021-11-15T08:38:39Z","publication_status":"published","type":"conference","author":[{"id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel","first_name":"Daniel","orcid":" 0000-0003-0860-4696 "},{"last_name":"Neumaier","id":"77059","full_name":"Neumaier, Michael","first_name":"Michael"}]},{"type":"conference_abstract","author":[{"first_name":"Florian","last_name":"Conradi","id":"68967","full_name":"Conradi, Florian"}],"citation":{"havard":"F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 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.","ama":"Conradi F. 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.","short":"F. Conradi, in: 2021.","bjps":"Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET.","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.","din1505-2-1":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021","ufg":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 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."},"language":[{"iso":"eng"}],"date_created":"2021-11-30T07:11:07Z","date_updated":"2024-04-17T08:47:25Z","title":"Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET","year":"2021","user_id":"83778","department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public","_id":"6824","conference":{"location":"Köln","name":"Professoren-Treff Baumann-Gonser-Stiftung","end_date":"2021-11-25","start_date":"2021-11-25"}},{"conference":{"name":"62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen","end_date":"2021-11-24","start_date":"2021-11-23","location":"Hard"},"_id":"6825","status":"public","user_id":"83779","year":"2021","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"date_updated":"2024-05-22T09:48:34Z","title":"Rezyklaterkennung in PET-Preforms","citation":{"ama":"Conradi F. Rezyklaterkennung in PET-Preforms. In: ; 2021.","van":"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.","chicago":"Conradi, Florian. “Rezyklaterkennung in PET-Preforms,” 2021.","din1505-2-1":"Conradi, Florian: Rezyklaterkennung in PET-Preforms. In: , 2021","bjps":"Conradi F (2021) Rezyklaterkennung in PET-Preforms.","havard":"F. Conradi, Rezyklaterkennung in PET-Preforms, in: 2021.","chicago-de":"Conradi, Florian. 2021. Rezyklaterkennung in PET-Preforms. In: .","ufg":"Conradi, Florian: Rezyklaterkennung in PET-Preforms, in: o. Hg.: o. O. 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.","short":"F. Conradi, in: 2021."},"language":[{"iso":"eng"}],"date_created":"2021-11-30T07:17:08Z","type":"conference_abstract","author":[{"first_name":"Florian","full_name":"Conradi, Florian","id":"68967","last_name":"Conradi"}]},{"conference":{"end_date":"23.04.2021","start_date":"23.04.2021","name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","location":"Online"},"_id":"6840","status":"public","year":"2021","user_id":"83781","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-01-30T15:45:25Z","title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln","citation":{"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.","din1505-2-1":"Pauli, Daniel ; Wisser, Stephanie: 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.","short":"D. Pauli, S. Wisser, in: 2021.","bjps":"Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln.","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In 2021.","ama":"Pauli D, Wisser S. 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.","havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: 2021."},"date_created":"2021-12-03T13:24:32Z","language":[{"iso":"eng"}],"type":"conference","author":[{"orcid":" 0000-0003-0860-4696 ","last_name":"Pauli","id":"75850","full_name":"Pauli, Daniel","first_name":"Daniel"},{"last_name":"Wisser","id":"76627","full_name":"Wisser, Stephanie","first_name":"Stephanie"}]},{"date_created":"2021-12-03T13:38:13Z","language":[{"iso":"eng"}],"citation":{"havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","mla":"Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 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.","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: .","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.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. 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.","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","chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 2021."},"author":[{"orcid":" 0000-0003-0860-4696 ","id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel","first_name":"Daniel"},{"first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier","id":"77059"},{"full_name":"Scharf, Matthias","id":"65179","last_name":"Scharf","first_name":"Matthias"},{"first_name":"Carsten","full_name":"Funke, Carsten","last_name":"Funke","id":"74167"}],"type":"conference","title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","date_updated":"2025-01-30T15:45:45Z","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2021","conference":{"location":"Online","start_date":"02.03.2021","end_date":"02.03.2021","name":"Fokustag where food meets IT"},"_id":"6842"},{"publication":"International Journal of Food Engineering ","_id":"5423","author":[{"first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"last_name":"Methner","full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"intvolume":" 17","isi":"1","publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"citation":{"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","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.","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.","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","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.","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","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 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, .","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.","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."},"place":"Berlin ; Boston, Mass. ","volume":17,"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","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 ","year":"2021","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"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","type":"scientific_journal_article","publisher":"Walter de Gruyter GmbH","issue":"9","article_type":"original","doi":"https://doi.org/10.1515/ijfe-2020-0324","date_updated":"2025-06-26T13:31:14Z","external_id":{"isi":["000699893400004"]},"quality_controlled":"1"},{"status":"public","publication":"Brauwelt","year":"2021","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"page":"340-343","_id":"5504","citation":{"ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 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.","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","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343."},"place":"Nürnberg","publication_status":"published","publisher":"Fachverlag Hans Carl GmbH","date_created":"2021-04-13T12:03:12Z","language":[{"iso":"eng"}],"author":[{"first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","orcid":"0000-0001-6628-3929 "},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"type":"industry_journal_article","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]},"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"},{"status":"public","user_id":"83781","year":"2020","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"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"}],"page":"85 - 94","file":[{"date_updated":"2024-07-19T12:41:51Z","access_level":"closed","creator":"schneja","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","content_type":"application/pdf","relation":"main_file","file_id":"9288","file_size":2135707,"date_created":"2023-01-07T15:52:30Z"}],"publisher":"Fachverlag Hans Carl GmbH","type":"scientific_journal_article","date_updated":"2024-07-19T12:41:52Z","doi":"https://doi.org/10.23763/BrSc20-13katsch","file_date_updated":"2024-07-19T12:41:51Z","quality_controlled":"1","issue":"7/8","article_type":"original","publication":"BrewingScience","_id":"5418","place":"Nürnberg","citation":{"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.","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","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.","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","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.","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.","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, .","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.","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.","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","short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94."},"language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","volume":73,"publication_status":"published","intvolume":" 73","author":[{"first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","orcid":"0000-0001-6628-3929 "},{"first_name":"F.-J.","full_name":"Methner, F.-J.","last_name":"Methner"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"ddc":["570"],"main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","has_accepted_license":"1"},{"citation":{"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.","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).","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.","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","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.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020).","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)","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","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.","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).","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, .","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."},"publication_status":"published","volume":164,"date_created":"2021-04-08T05:59:08Z","language":[{"iso":"eng"}],"author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"first_name":"Florian","id":"68967","last_name":"Conradi","full_name":"Conradi, Florian"},{"last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"intvolume":" 164","type":"journal_article","date_updated":"2024-07-03T07:08:55Z","doi":"10.1016/j.bej.2020.107765","quality_controlled":"1","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","article_type":"original","status":"public","publication":"Biochemical Engineering Journal ","year":"2020","user_id":"83780","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","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."}],"article_number":"107765","_id":"5419","keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"]},{"title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","isi":"1","intvolume":" 85","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"full_name":"Zimmer, Manuel","last_name":"Zimmer","id":"71613","first_name":"Manuel","orcid":"0000-0002-9974-2543"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"publication_identifier":{"eissn":["1750-3841"],"isbn":["0022-1147"]},"citation":{"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.","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","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.","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"},"date_created":"2021-04-08T06:37:30Z","language":[{"iso":"eng"}],"pmid":"1","volume":85,"publication_status":"published","_id":"5424","publication":"Journal of Food Science","issue":"7","doi":"10.1111/1750-3841.15307","date_updated":"2025-06-26T13:30:26Z","external_id":{"isi":["000543977000001"],"pmid":["32602154"]},"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","user_id":"83781","year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public"},{"title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","date_updated":"2024-05-24T07:44:55Z","language":[{"iso":"eng"}],"date_created":"2021-04-08T06:42:44Z","citation":{"havard":"M. Zimmer, J. Schneider, Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: 2020.","mla":"Zimmer, Manuel, and Jan Schneider. Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems. 2020.","apa":"Zimmer, M., & Schneider, J. (2020). Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. BVAu Jahreskolloquium 2020 (online), Lemgo.","short":"M. Zimmer, J. Schneider, in: 2020.","chicago-de":"Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .","ufg":"Zimmer, Manuel/Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: o. Hg.: o. O. 2020.","ieee":"M. Zimmer and J. Schneider, “Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems,” presented at the BVAu Jahreskolloquium 2020 (online), Lemgo, 2020.","van":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In 2020.","ama":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: ; 2020.","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020","bjps":"Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020."},"author":[{"orcid":"0000-0002-9974-2543","id":"71613","last_name":"Zimmer","full_name":"Zimmer, Manuel","first_name":"Manuel"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"type":"conference_abstract","conference":{"location":"Lemgo","name":"BVAu Jahreskolloquium 2020 (online)"},"_id":"5426","status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2020","user_id":"83779"},{"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83779","year":"2020","status":"public","_id":"5427","conference":{"name":"1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"type":"conference_abstract","author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976"},{"first_name":"C.","full_name":"Conradi, C.","last_name":"Conradi"},{"first_name":"St.-Bumke","full_name":"Beckhoff, St.-Bumke","last_name":"Beckhoff"}],"publication_status":"published","date_created":"2021-04-08T06:47:18Z","language":[{"iso":"ger"}],"citation":{"ama":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: ; 2020.","van":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In 2020.","ieee":"P. Wefing, C. Conradi, and St.-B. Beckhoff, “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” presented at the 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, 2020.","chicago":"Wefing, Patrick, C. Conradi, and St.-Bumke Beckhoff. “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” 2020.","bjps":"Wefing P, Conradi C and Beckhoff St-B (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage.","din1505-2-1":"Wefing, Patrick ; Conradi, C. ; Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: , 2020","havard":"P. Wefing, C. Conradi, St.-B. Beckhoff, Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage, in: 2020.","ufg":"Wefing, Patrick/Conradi, C./Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage, in: o. Hg.: o. O. 2020.","chicago-de":"Wefing, Patrick, C. Conradi und St.-Bumke Beckhoff. 2020. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: .","short":"P. Wefing, C. Conradi, St.-B. Beckhoff, in: 2020.","mla":"Wefing, Patrick, et al. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020.","apa":"Wefing, P., Conradi, C., & Beckhoff, St.-B. (2020). Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis."},"title":"Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage","date_updated":"2024-05-24T07:52:50Z"},{"status":"public","publication":"elektroniknet.de","year":"2020","user_id":"81304","department":[{"_id":"DEP4017"},{"_id":"DEP1308"}],"_id":"5428","citation":{"din1505-2-1":"Schneider, Jan ; Beckhoff-Bumke, S. ; Ali, W.: Digitalisierung - Bierbrauen 4.0. In: elektroniknet.de (2020)","bjps":"Schneider J, Beckhoff-Bumke S and Ali W (2020) Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","chicago":"Schneider, Jan, S. Beckhoff-Bumke, and W. Ali. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","ieee":"J. Schneider, S. Beckhoff-Bumke, and W. Ali, “Digitalisierung - Bierbrauen 4.0,” elektroniknet.de, 2020.","van":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 2020;","ama":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. Published online 2020.","mla":"Schneider, Jan, et al. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","apa":"Schneider, J., Beckhoff-Bumke, S., & Ali, W. (2020). Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","short":"J. Schneider, S. Beckhoff-Bumke, W. Ali, elektroniknet.de (2020).","chicago-de":"Schneider, Jan, S. Beckhoff-Bumke und W. Ali. 2020. 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(2020)."},"publication_status":"published","language":[{"iso":"ger"}],"date_created":"2021-04-08T06:51:01Z","type":"journal_article","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"},{"last_name":"Beckhoff-Bumke","full_name":"Beckhoff-Bumke, S.","first_name":"S."},{"first_name":"W.","last_name":"Ali","full_name":"Ali, W."}],"date_updated":"2024-04-15T07:37:36Z","title":"Digitalisierung - Bierbrauen 4.0","related_material":{"link":[{"url":"https://www.elektroniknet.de/elektronik-neo/bierbrauen-4-0.176023.html","relation":"confirmation"}]}},{"issue":"15 - 16","title":"Maischen 4.0 – kontinuierliche Maischanlage","date_updated":"2024-07-03T07:09:19Z","type":"journal_article","author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"last_name":"Conradi","id":"68967","full_name":"Conradi, Florian","first_name":"Florian"},{"full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","id":"81622","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"first_name":"Rudolf","last_name":"Schuster","id":"68525","full_name":"Schuster, Rudolf"},{"first_name":"Arthur","full_name":"Gossen, Arthur","last_name":"Gossen","id":"76446"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"language":[{"iso":"ger"}],"date_created":"2021-04-08T06:55:39Z","publisher":"Carl Hanser Verlag","publication_status":"published","citation":{"van":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15–16):413–6.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15-16):413-416.","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, and J. Schneider, “Maischen 4.0 – kontinuierliche Maischanlage,” Brauwelt, no. 15–16, pp. 413–416, 2020.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 413–416.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen, and Jan Schneider. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16 (2020): 413–16.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen und Jan Schneider. 2020. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, Nr. 15–16: 413–416.","ufg":"Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (2020), H. 15–16, S. 413–416.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Schuster, Rudolf ; Gossen, Arthur ; Schneider, Jan: Maischen 4.0 – kontinuierliche Maischanlage. In: Brauwelt, Carl Hanser Verlag (2020), Nr. 15–16, S. 413–416","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Schuster, R., Gossen, A., & Schneider, J. (2020). Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, 15–16, 413–416.","mla":"Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416.","bjps":"Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416."},"_id":"5429","page":"413 - 416","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83780","year":"2020","publication":"Brauwelt","status":"public"},{"date_updated":"2024-04-15T07:23:52Z","title":"Closed Loop Systems Engineering","citation":{"havard":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.","chicago-de":"Wefing, Patrick, Florian Conradi und Steffen Beckhoff-Bumbke. 2020. Closed Loop Systems Engineering.","ufg":"Wefing, Patrick/Conradi, Florian/Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, o. O. 2020.","apa":"Wefing, P., Conradi, F., & Beckhoff-Bumbke, S. (2020). Closed Loop Systems Engineering. owl Maschinenbau - Digitaler Fachkongress, Bielefeld.","mla":"Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020.","short":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.","van":"Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering. 2020.","ama":"Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering.; 2020.","ieee":"P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering. 2020.","chicago":"Wefing, Patrick, Florian Conradi, and Steffen Beckhoff-Bumbke. Closed Loop Systems Engineering, 2020.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, 2020","bjps":"Wefing P, Conradi F and Beckhoff-Bumbke S (2020) Closed Loop Systems Engineering. ."},"date_created":"2022-06-30T17:11:01Z","language":[{"iso":"eng"}],"author":[{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"first_name":"Florian","full_name":"Conradi, Florian","last_name":"Conradi","id":"68967"},{"full_name":"Beckhoff-Bumbke, Steffen","last_name":"Beckhoff-Bumbke","first_name":"Steffen"}],"type":"conference_speech","conference":{"start_date":"2020-08-31","end_date":"2020-09-10","name":"owl Maschinenbau - Digitaler Fachkongress","location":"Bielefeld"},"_id":"8405","status":"public","user_id":"81304","year":"2020","department":[{"_id":"DEP4023"},{"_id":"DEP1308"}]},{"department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"user_id":"83781","year":"2019","publication":"24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) ","status":"public","_id":"1994","conference":{"end_date":"2019-09-13","start_date":"2019-09-10","name":"24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA)","location":" Zaragoza, Spain "},"abstract":[{"text":"In the filling and packaging industry, the trend is towards self-diagnosis, optimization, and quality monitoring of processes. 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.","lang":"eng"}],"publication_identifier":{"eisbn":["978-1-7281-0303-7","978-1-7281-0302-0"],"issn":["1946-0759"],"isbn":["978-1-7281-0304-4"]},"author":[{"last_name":"Bator","id":"46440","full_name":"Bator, Martyna","first_name":"Martyna"},{"first_name":"Alexander","full_name":"Dicks, Alexander","last_name":"Dicks","id":"1853"},{"first_name":"Sahar","last_name":"Deppe","id":"52121","full_name":"Deppe, Sahar"},{"orcid":"0000-0002-3325-7887","id":"1804","last_name":"Lohweg","full_name":"Lohweg, Volker","first_name":"Volker"}],"type":"conference","publication_status":"published","publisher":"IEEE","language":[{"iso":"eng"}],"date_created":"2019-11-22T12:51:15Z","citation":{"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","bjps":"Bator M et al. (2019) Anomaly Detection with Root Cause Analysis for Bottling Process. 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . Piscataway, NJ: IEEE.","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. 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.","ama":"Bator M, Dicks A, Deppe S, Lohweg V. Anomaly Detection with Root Cause Analysis for Bottling Process. In: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . IEEE; 2019. doi:10.1109/ETFA.2019.8869514","apa":"Bator, M., Dicks, A., Deppe, S., & Lohweg, V. (2019). Anomaly Detection with Root Cause Analysis for Bottling Process. 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . 24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Zaragoza, Spain . https://doi.org/10.1109/ETFA.2019.8869514","mla":"Bator, Martyna, et al. “Anomaly Detection with Root Cause Analysis for Bottling Process.” 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , IEEE, 2019, https://doi.org/10.1109/ETFA.2019.8869514.","short":"M. Bator, A. Dicks, S. Deppe, V. Lohweg, in: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , IEEE, Piscataway, NJ, 2019.","chicago-de":"Bator, Martyna, Alexander Dicks, Sahar Deppe und Volker Lohweg. 2019. Anomaly Detection with Root Cause Analysis for Bottling Process. In: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . 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Lohweg, Anomaly Detection with Root Cause Analysis for Bottling Process, in: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , IEEE, Piscataway, NJ, 2019."},"place":"Piscataway, NJ","title":"Anomaly Detection with Root Cause Analysis for Bottling Process","date_updated":"2024-04-15T12:43:21Z","doi":"10.1109/ETFA.2019.8869514"},{"status":"public","publication":"Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018","year":"2019","user_id":"83778","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"conference":{"location":"Lemgo","start_date":"2018-11-20","end_date":"2018-11-21","name":"Jahreskolloquien KommA und BVAu 2018"},"page":"331-345","_id":"2001","place":"Berlin, Heidelberg","citation":{"bjps":"Dicks A et al. (2019) Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen. Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018. Berlin, Heidelberg: Springer, pp. 331–345.","din1505-2-1":"Dicks, Alexander ; Wissel, Christian ; Bator, Martyna ; Lohweg, Volker: Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018. Berlin, Heidelberg : Springer, 2019, S. 331–345","chicago":"Dicks, Alexander, Christian Wissel, Martyna Bator, and Volker Lohweg. “Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen.” In Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, 331–45. Berlin, Heidelberg: Springer, 2019. https://doi.org/10.1007/978-3-662-59895-5_24.","ieee":"A. Dicks, C. Wissel, M. Bator, and V. Lohweg, “Bildverarbeitung im industriellen Umfeld von Abfüllanlagen,” in Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, Lemgo, 2019, pp. 331–345. doi: 10.1007/978-3-662-59895-5_24.","ama":"Dicks A, Wissel C, Bator M, Lohweg V. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018. Springer; 2019:331-345. doi:10.1007/978-3-662-59895-5_24","van":"Dicks A, Wissel C, Bator M, Lohweg V. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018. Berlin, Heidelberg: Springer; 2019. p. 331–45.","short":"A. Dicks, C. Wissel, M. Bator, V. Lohweg, in: Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, Springer, Berlin, Heidelberg, 2019, pp. 331–345.","mla":"Dicks, Alexander, et al. “Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen.” Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, Springer, 2019, pp. 331–45, https://doi.org/10.1007/978-3-662-59895-5_24.","apa":"Dicks, A., Wissel, C., Bator, M., & Lohweg, V. (2019). Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, 331–345. https://doi.org/10.1007/978-3-662-59895-5_24","ufg":"Dicks, Alexander u. a.: Bildverarbeitung im industriellen Umfeld von Abfüllanlagen, in: o. Hg.: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, Berlin, Heidelberg 2019, S. 331–345.","chicago-de":"Dicks, Alexander, Christian Wissel, Martyna Bator und Volker Lohweg. 2019. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, 331–345. Berlin, Heidelberg: Springer. doi:10.1007/978-3-662-59895-5_24, .","havard":"A. Dicks, C. Wissel, M. Bator, V. 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In: , 2019","bjps":"Schneider J et al. (2019) Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","chicago":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer, and Knut Schwarzer. “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” 2019.","ieee":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, and K. Schwarzer, “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” presented at the Montagsreihe des IWD, Cafe Vielfalt, Lemgo, 2019.","ama":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: ; 2019.","van":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In 2019.","mla":"Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019.","apa":"Schneider, J., Conradi, F., Wefing, P., Weishaupt, I., Zimmer, M., & Schwarzer, K. (2019). Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? Montagsreihe des IWD, Cafe Vielfalt, Lemgo.","short":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, in: 2019.","chicago-de":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer und Knut Schwarzer. 2019. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: .","ufg":"Schneider, Jan u. a.: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: o. Hg.: o. O. 2019.","havard":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: 2019."},"title":"Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","date_updated":"2024-05-24T08:38:59Z"},{"title":"Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ","date_updated":"2024-05-24T08:40:18Z","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"},{"first_name":"Manuel","id":"71613","last_name":"Zimmer","full_name":"Zimmer, Manuel","orcid":"0000-0002-9974-2543"},{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"full_name":"Schattenberg, Britta","id":"74227","last_name":"Schattenberg","first_name":"Britta"},{"first_name":"Florian","last_name":"Conradi","id":"68967","full_name":"Conradi, Florian"},{"first_name":"Knut","id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut"}],"type":"conference_abstract","language":[{"iso":"ger"}],"date_created":"2021-04-08T10:39:06Z","citation":{"short":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, in: 2019.","mla":"Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . 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.","ufg":"Schneider, Jan u. a.: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: o. Hg.: o. O. 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: .","havard":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: 2019.","bjps":"Schneider J et al. (2019) Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? .","din1505-2-1":"Schneider, Jan ; Zimmer, Manuel ; Weishaupt, Imke ; Schattenberg, Britta ; Conradi, Florian ; Schwarzer, Knut: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: , 2019","chicago":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” 2019.","ieee":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, and K. Schwarzer, “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019.","ama":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: ; 2019.","van":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In 2019."},"_id":"5476","conference":{"start_date":"2019-09-25","end_date":"2019-09-25","name":"Focustag Food and Farming Technologietrends","location":"Bielefeld"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83779","year":"2019","status":"public"},{"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"}],"conference":{"location":"Torino, Italy","start_date":"2018-09-04","end_date":"2018-09-07","name":" 23rd International Conference on Emerging Technologies and Factory Automation (ETFA)"},"_id":"2006","status":"public","publication":"23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA)","user_id":"83778","year":"2018","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"main_file_link":[{"url":"https://ieeexplore.ieee.org/abstract/document/8502472"}],"doi":" 10.1109/ETFA.2018.8502472","date_updated":"2024-04-15T12:53:42Z","title":"Feature Extraction for a Conditioning Monitoring System in a Bottling Process.","place":"Torino, Italy","citation":{"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.","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","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.","short":"M. Bator, C. Wissel, A. Dicks, V. Lohweg, in: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018.","havard":"M. Bator, C. Wissel, A. Dicks, V. 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