[{"publication_status":"published","date_created":"2025-07-24T10:49:16Z","publisher":"Technische Informationsbibliothek","language":[{"iso":"ger"}],"citation":{"van":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek; 2025.","ama":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek; 2025. doi:https://doi.org/10.34657/19115","ieee":"J. Schneider and N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. doi: https://doi.org/10.34657/19115.","havard":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","ufg":"Schneider, Jan/Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Hannover 2025.","chicago":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. https://doi.org/10.34657/19115.","chicago-de":"Schneider, Jan und Nele Jantz. 2025. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek. doi:https://doi.org/10.34657/19115, .","short":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","bjps":"Schneider J and Jantz N (2025) Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek.","din1505-2-1":"Schneider, Jan ; Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover : Technische Informationsbibliothek, 2025","apa":"Schneider, J., & Jantz, N. (2025). Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek. https://doi.org/10.34657/19115","mla":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek, 2025, https://doi.org/10.34657/19115."},"place":"Hannover","type":"research_paper","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"},{"full_name":"Jantz, Nele","id":"71410","last_name":"Jantz","first_name":"Nele"}],"title":"Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL","date_updated":"2025-07-24T12:44:08Z","doi":"https://doi.org/10.34657/19115","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2025","user_id":"83781","abstract":[{"lang":"ger","text":"Die Lebensmittelindustrie ist in der heutigen Zeit mit vielen Herausforderungen konfrontiert. Aufgrund des Klimawandels sowie durch politische Verhältnisse zunehmend volatilere Weltmärkte sind Ressourcen zunehmend knapper und Qualitätseigenschaften schwankender. Gleichzeitig wächst der Bedarf nach gesunden, sicheren Lebensmittel von hoher Qualität stetig. Die größte Herausforderung besteht darin, nachhaltig produzierte Lebensmittel zu fairen Preisen anzubieten, die dennoch hohe ethische und ökologische Standards erfüllen. Gleichzeitig gilt es, den gestiegenen Anforderungen an Individualisierung und Transparenz gerecht zu werden und die enorme Lebensmittelverschwendung wirksam zu bekämpfen. Unter dem Motto „where food meets IT“ praktizieren die profilbildenden Forschungsinstitute „Institut für industrielle Informationstechnik (inIT)“ und „Institut für Life Science Technologies (ILT.NRW)“ der Technischen Hochschule Ostwestfalen-Lippe den interdisziplinären Schulterschluss, um die Digitalisierung der Lebensmittelindustrie voranzutreiben und zukunftsfähige, innovative Antworten auf die oben genannten Herausforderungen zu geben.\r\nDas Managementprojekt der smartFoodTechnologyOWL Partnerschaft hat sich in der Aufbau-phase als Kernelement der operativen Ebene etabliert und wesentlich zum Erfolg des Vorhabens beigetragen. In der Intensivierungsphase sollte das Managementprojekt weiterhin dazu dienen, übergeordnete strategische Ziele zu verfolgen, das operative Geschäft zu lenken und administrativ zu unterstützen. Im Vordergrund standen dabei insbesondere die Ausweitung der Kommunikation und Marketingaktivitäten, der Science-2-Business-Angebote sowie die Um-setzung der Verstetigung. Das übergeordnete Ziel war die langfristige Verstetigung der Partner-schaft mit Ihren Organen und Aktivitäten."}],"_id":"13083"},{"_id":"11537","conference":{"name":"39th EBC Congress","start_date":"2024-05-26","end_date":"2024-05-30","location":"Lille"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024","user_id":"81304","status":"public","title":"Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles","date_updated":"2025-10-17T18:30:25Z","author":[{"last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0002-3685-6383","id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc"},{"first_name":"Amir","last_name":"Fahmi","full_name":"Fahmi, Amir"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"type":"conference_poster","date_created":"2024-06-18T10:28:05Z","language":[{"iso":"eng"}],"publication_status":"published","citation":{"chicago":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles.","ufg":"Katsch, Linda u. a.: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, o. O. 2024.","apa":"Katsch, L., Trilling-Haasler, M., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 39th EBC Congress, Lille.","mla":"Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024","short":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. .","ama":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles.; 2024.","van":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","havard":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024.","ieee":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024."}},{"ddc":["600"],"type":"conference_poster","author":[{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","id":"81622","first_name":"Marc"},{"first_name":"Jörn","last_name":"Tebbe","id":"85958","full_name":"Tebbe, Jörn"},{"full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann","id":"71761","first_name":"Markus"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"date_created":"2024-06-28T12:57:01Z","language":[{"iso":"eng"}],"publication_status":"published","citation":{"ama":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast .; 2024.","van":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","ieee":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","chicago":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","din1505-2-1":"Trilling-Haasler, Marc ; Tebbe, Jörn ; Lange-Hegermann, Markus ; Schneider, Jan: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024","bjps":"Trilling-Haasler M et al. (2024) Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . .","havard":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024.","chicago-de":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast .","ufg":"Trilling-Haasler, Marc u. a.: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , o. O. 2024.","apa":"Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., & Schneider, J. (2024). Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 39th EBC Congress 2024, Lille.","mla":"Trilling-Haasler, Marc, et al. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . 2024.","short":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024."},"has_accepted_license":"1","title":"Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast ","quality_controlled":"1","date_updated":"2025-10-17T18:36:48Z","department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"user_id":"81304","year":"2024","status":"public","keyword":["surplus yeast","membrane filtration","microfiltration"],"_id":"11605","conference":{"location":"Lille","end_date":"2024-05-30","start_date":"2024-05-26","name":"39th EBC Congress 2024"},"abstract":[{"lang":"eng","text":"The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called \"Inflexion Point\" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery."}]},{"date_created":"2024-06-28T13:06:34Z","language":[{"iso":"eng"}],"publication_status":"published","citation":{"van":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","ama":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions.; 2024.","ieee":"M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","chicago":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","din1505-2-1":"Trilling-Haasler, Marc ; Jürgensmeier, Simon-Elias ; Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024","bjps":"Trilling-Haasler M, Jürgensmeier S-E and Schneider J (2024) Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. .","havard":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024.","chicago-de":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions.","ufg":"Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.","apa":"Trilling-Haasler, M., Jürgensmeier, S.-E., & Schneider, J. (2024). Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 39th EBC Congress 2024, Lille.","mla":"Trilling-Haasler, Marc, et al. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. 2024.","short":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024."},"type":"conference_poster","author":[{"orcid":"0000-0002-3685-6383","id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc"},{"first_name":"Simon-Elias","full_name":"Jürgensmeier, Simon-Elias","last_name":"Jürgensmeier"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions","date_updated":"2025-10-17T18:37:36Z","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"user_id":"81304","year":"2024","conference":{"end_date":"2024-05-30","start_date":"2024-05-26","name":"39th EBC Congress 2024","location":"Lille"},"abstract":[{"text":"The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur.","lang":"eng"}],"keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"_id":"11608"},{"user_id":"81304","year":"2024","department":[{"_id":"DEP4018"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public","_id":"11978","conference":{"name":"GDL Kongress Lebensmitteltechnologie","start_date":"2024-10-10","end_date":"2024-10-12","location":"Lemgo"},"type":"conference_speech","author":[{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch"},{"full_name":"Meyer, Mandy Isabel","id":"71991","last_name":"Meyer","first_name":"Mandy Isabel"},{"orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer","first_name":"Manuel"},{"full_name":"Bator, Martyna","id":"46440","last_name":"Bator","first_name":"Martyna"},{"first_name":"Masoumeh","id":"81495","last_name":"Darvishi","full_name":"Darvishi, Masoumeh"},{"first_name":"Christoph-Alexander","full_name":"Holst, Christoph-Alexander","id":"64782","last_name":"Holst"},{"first_name":"Volker","last_name":"Lohweg","id":"1804","full_name":"Lohweg, Volker","orcid":"0000-0002-3325-7887"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"citation":{"apa":"Gossen, A., Katsch, L., Meyer, M. I., Zimmer, M., Bator, M., Darvishi, M., Holst, C.-A., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. GDL Kongress Lebensmitteltechnologie, Lemgo.","mla":"Gossen, Arthur, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","short":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","chicago-de":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.","ufg":"Gossen, Arthur u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, o. O. 2024.","havard":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Meyer, Mandy Isabel ; Zimmer, Manuel ; Bator, Martyna ; Darvishi, Masoumeh ; Holst, Christoph-Alexander ; Lohweg, Volker ; u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024","bjps":"Gossen A et al. (2024) FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. .","chicago":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","ieee":"A. Gossen et al., FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","van":"Gossen A, Katsch L, Meyer MI, Zimmer M, Bator M, Darvishi M, et al. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","ama":"Gossen A, Katsch L, Meyer MI, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.; 2024."},"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2024-10-09T14:17:04Z","date_updated":"2025-10-17T18:30:10Z","title":"FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken"},{"citation":{"ama":"Katsch L, Gossen A, Bator M, Schneider J. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing.; 2024.","van":"Katsch L, Gossen A, Bator M, Schneider J. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","havard":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024.","ieee":"L. Katsch, A. Gossen, M. Bator, and J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","chicago-de":"Katsch, Linda, Arthur Gossen, Martyna Bator und Jan Schneider. 2024. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing.","chicago":"Katsch, Linda, Arthur Gossen, Martyna Bator, and Jan Schneider. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","ufg":"Katsch, Linda u. a.: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, o. O. 2024.","apa":"Katsch, L., Gossen, A., Bator, M., & Schneider, J. (2024). Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 38th EFFoST International Conference, Bruges.","mla":"Katsch, Linda, et al. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. 2024.","din1505-2-1":"Katsch, Linda ; Gossen, Arthur ; Bator, Martyna ; Schneider, Jan: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024","short":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","bjps":"Katsch L et al. (2024) Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. ."},"date_created":"2024-10-09T14:24:22Z","language":[{"iso":"eng"}],"publication_status":"published","type":"conference_poster","author":[{"first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"first_name":"Arthur","full_name":"Gossen, Arthur","last_name":"Gossen","id":"76446"},{"last_name":"Bator","id":"46440","full_name":"Bator, Martyna","first_name":"Martyna"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"date_updated":"2025-10-17T18:29:53Z","title":"Shelf life prediction of beverage bases with multivariate accelerated shelf life testing","status":"public","user_id":"81304","year":"2024","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"location":"Bruges","name":"38th EFFoST International Conference","end_date":"2024-11-14","start_date":"2024-11-12"},"_id":"11981"},{"date_updated":"2025-10-17T18:29:39Z","title":"FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients","citation":{"havard":"A. 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Wunderlich et al., “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors,” Foods, vol. 12, no. 6, Art. no. 1347, 2023, doi: 10.3390/foods12061347.","chicago":"Wunderlich, Paul, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg, and Helene Dörksen. “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.” Foods 12, no. 6 (2023). https://doi.org/10.3390/foods12061347.","bjps":"Wunderlich P et al. (2023) Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. Foods 12.","din1505-2-1":"Wunderlich, Paul ; Pauli, Daniel ; Neumaier, Michael ; Wisser, Stephanie ; Danneel, Hans-Jürgen ; Lohweg, Volker ; Dörksen, Helene: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. In: Foods Bd. 12. Basel, MDPI (2023), Nr. 6"},"place":"Basel","keyword":["Plant Science","Health Professions (miscellaneous)","Health (social science)","Microbiology","Food Science"],"abstract":[{"text":"food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still edible food due to the expiration of its best-before date. Best-before dates currently include large safety margins, but more precise and cost effective prediction techniques are required. To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. This provides a more accurate and cost-efficient alternative to current best-before date determination methods, reducing food waste, saving resources, and improving food safety by reducing the risk of consumers consuming spoiled food.","lang":"eng"}],"department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"user_id":"83781","year":"2023","status":"public","issue":"6","external_id":{"pmid":["36981272"],"isi":["000967890400001"]},"date_updated":"2025-06-25T13:13:13Z","doi":"10.3390/foods12061347","type":"scientific_journal_article","publisher":"MDPI "},{"abstract":[{"lang":"eng","text":"Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products."}],"conference":{"location":"Lemgo","end_date":"2023-07-20","start_date":"2023-07-17","name":"21st International Conference on Industrial Informatics ; INDIN 2023"},"page":"1-7","keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"],"status":"public","year":"2023","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"doi":"10.1109/INDIN51400.2023.10217913","date_updated":"2025-06-26T07:48:22Z","publisher":"IEEE","editor":[{"first_name":"Jürgen","id":"1899","last_name":"Jasperneite","full_name":"Jasperneite, Jürgen"},{"id":"1710","last_name":"Wisniewski","full_name":"Wisniewski, Lukasz","first_name":"Lukasz"},{"first_name":"Kim","last_name":"Fung Man","full_name":"Fung Man, Kim"}],"type":"conference_editor_article","_id":"10787","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","place":"[Piscataway, NJ]","citation":{"ama":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913","van":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","ieee":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913.","chicago":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913.","bjps":"Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","din1505-2-1":"Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023","havard":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023.","ufg":"Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","chicago-de":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .","short":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023.","apa":"Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913","mla":"Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913."},"date_created":"2023-11-21T08:04:41Z","language":[{"iso":"eng"}],"publication_status":"published","author":[{"id":"79072","last_name":"Tebbe","full_name":"Tebbe, Jörn","first_name":"Jörn"},{"first_name":"Thomas","last_name":"Pawlik","id":"58915","full_name":"Pawlik, Thomas"},{"id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"id":"74097","last_name":"Löbner","full_name":"Löbner, Jannis","first_name":"Jannis"},{"id":"71761","last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","first_name":"Markus"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"publication_identifier":{"issn":["1935-4576"],"isbn":["978-1-6654-9314-7 "],"eisbn":["978-1-6654-9313-0"]}},{"status":"public","year":"2023","user_id":"81304","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","end_date":"2023-03-15","start_date":"2023-03-14","location":"Bochum"},"_id":"11109","citation":{"chicago":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm, and Ulrich Müller. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023","bjps":"Blome A et al. (2023) Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. .","van":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","ama":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.; 2023.","ieee":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, and U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","chicago-de":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.","ufg":"Blome, André u. a.: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, o. O. 2023.","apa":"Blome, A., Luttmann, M., Jekle, M., Frahm, B., & Müller, U. (2023). Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","mla":"Blome, André, et al. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","short":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","havard":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023."},"date_created":"2024-02-23T16:23:17Z","language":[{"iso":"ger"}],"author":[{"first_name":"André","full_name":"Blome, André","id":"62117","last_name":"Blome"},{"full_name":"Luttmann, Mario","last_name":"Luttmann","id":"63215","first_name":"Mario"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"}],"type":"conference_speech","date_updated":"2025-10-17T18:23:17Z","title":"Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung"},{"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"year":"2023","user_id":"81304","status":"public","_id":"11110","conference":{"name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","end_date":"2023-03-15","start_date":"2023-03-14","location":"Bochum"},"type":"conference_poster","author":[{"first_name":"André","full_name":"Blome, André","id":"62117","last_name":"Blome"},{"first_name":"Mario","full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann"},{"first_name":"Jan","full_name":"Segermann, Jan","id":"81965","last_name":"Segermann"},{"full_name":"Jekle, Mario","last_name":"Jekle","first_name":"Mario"},{"id":"45666","last_name":"Frahm","full_name":"Frahm, Björn","first_name":"Björn"},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"date_created":"2024-02-23T16:32:00Z","language":[{"iso":"ger"}],"citation":{"chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","bjps":"Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. .","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.; 2023.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","ufg":"Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","mla":"Blome, André, et al. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023."},"title":"Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung","date_updated":"2025-10-17T18:23:34Z"},{"status":"public","user_id":"81304","year":"2023","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"location":"Kaiserslautern","name":"BGS-Professorentreff","start_date":"2023-11-16","end_date":"2023-11-16"},"_id":"11546","citation":{"mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023.","van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023."},"publication_status":"published","date_created":"2024-06-20T14:32:23Z","language":[{"iso":"ger"}],"type":"conference_speech","author":[{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler","first_name":"Marc"},{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209"}],"date_updated":"2025-10-17T18:28:54Z","title":"PETauthent"},{"title":"FAN measurement during mashing","date_updated":"2025-06-12T13:52:58Z","main_file_link":[{"url":"https://www.wiso-net.de/document/BWI__27265b717c9f07b591a28ea622533b9029cfbf1c"}],"publication_identifier":{"issn":["0934-9340"]},"author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"type":"industry_journal_article","publication_status":"published","volume":"IV","publisher":"Hans Carl Verlag","language":[{"iso":"eng"}],"date_created":"2023-08-29T07:11:43Z","citation":{"short":"P. Wefing, J. Schneider, Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023) 224–227.","bjps":"Wefing P and Schneider J (2023) FAN Measurement during Mashing. Brauwelt international : journal for the brewing and beverage industry IV, 224–227.","mla":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.","apa":"Wefing, P., & Schneider, J. (2023). FAN measurement during mashing. Brauwelt International : Journal for the Brewing and Beverage Industry , IV, 224–227.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN measurement during mashing. In: Brauwelt international : journal for the brewing and beverage industry Bd. IV. Nürnberg, Hans Carl Verlag (2023), S. 224–227","ufg":"Wefing, Patrick/Schneider, Jan: FAN measurement during mashing, in: Brauwelt international : journal for the brewing and beverage industry IV (2023), S. 224–227.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023): 224–27.","chicago-de":"Wefing, Patrick und Jan Schneider. 2023. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry IV: 224–227.","havard":"P. Wefing, J. Schneider, FAN measurement during mashing, Brauwelt International : Journal for the Brewing and Beverage Industry . IV (2023) 224–227.","ieee":"P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international : journal for the brewing and beverage industry , vol. IV, pp. 224–227, 2023.","ama":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224-227.","van":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224–7."},"place":"Nürnberg","_id":"10245","page":"224-227","department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"year":"2023","user_id":"83781","publication":"Brauwelt international : journal for the brewing and beverage industry ","status":"public"},{"citation":{"ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.; 2023.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","bjps":"Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. .","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","ufg":"Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“, Lemgo, Germany.","mla":"Blome, André, et al. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023."},"language":[{"iso":"ger"}],"date_created":"2025-02-19T08:17:09Z","publication_status":"published","author":[{"id":"62117","last_name":"Blome","full_name":"Blome, André","first_name":"André"},{"first_name":"Mario","last_name":"Luttmann","id":"63215","full_name":"Luttmann, Mario"},{"id":"81965","last_name":"Segermann","full_name":"Segermann, Jan","first_name":"Jan"},{"first_name":"Mario","last_name":"Jekle","full_name":"Jekle, Mario"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"type":"conference_poster","date_updated":"2025-10-17T18:20:57Z","title":"Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung","status":"public","year":"2023","user_id":"81304","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"conference":{"start_date":"2023-10-26","end_date":"2023-10-26","name":"smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“","location":"Lemgo, Germany"},"_id":"12483"},{"title":"Teig 4.0 - Promotionsthemen","date_updated":"2025-10-17T18:20:48Z","date_created":"2025-02-19T08:19:45Z","language":[{"iso":"ger"}],"publication_status":"published","citation":{"ama":"Luttmann M, Blome A, Jekle M, Frahm B, Müller U. Teig 4.0 - Promotionsthemen.; 2023.","van":"Luttmann M, Blome A, Jekle M, Frahm B, Müller U. Teig 4.0 - Promotionsthemen. 2023.","ieee":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, and U. Müller, Teig 4.0 - Promotionsthemen. 2023.","chicago":"Luttmann, Mario, André Blome, Mario Jekle, Björn Frahm, and Ulrich Müller. Teig 4.0 - Promotionsthemen, 2023.","bjps":"Luttmann M et al. (2023) Teig 4.0 - Promotionsthemen. .","din1505-2-1":"Luttmann, Mario ; Blome, André ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Teig 4.0 - Promotionsthemen, 2023","havard":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, U. Müller, Teig 4.0 - Promotionsthemen, 2023.","ufg":"Luttmann, Mario u. a.: Teig 4.0 - Promotionsthemen, o. O. 2023.","chicago-de":"Luttmann, Mario, André Blome, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Teig 4.0 - Promotionsthemen.","short":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, U. Müller, Teig 4.0 - Promotionsthemen, 2023.","mla":"Luttmann, Mario, et al. Teig 4.0 - Promotionsthemen. 2023.","apa":"Luttmann, M., Blome, A., Jekle, M., Frahm, B., & Müller, U. (2023). Teig 4.0 - Promotionsthemen. smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“, Lemgo, Germany."},"author":[{"first_name":"Mario","id":"63215","last_name":"Luttmann","full_name":"Luttmann, Mario"},{"full_name":"Blome, André","last_name":"Blome","id":"62117","first_name":"André"},{"full_name":"Jekle, Mario","last_name":"Jekle","first_name":"Mario"},{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"},{"first_name":"Ulrich","id":"12119","last_name":"Müller","full_name":"Müller, Ulrich"}],"type":"conference_poster","conference":{"name":"smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“","end_date":"2023-10-26","start_date":"2023-10-26","location":"Lemgo, Germany"},"_id":"12485","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"year":"2023","user_id":"81304"},{"year":"2023","user_id":"83781","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","date_updated":"2025-01-30T15:33:02Z","doi":"10.58430/jib.v129i1.7","quality_controlled":"1","publication":"Journal of The Institute of Brewing","oa":"1","_id":"9697","intvolume":" 129","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"orcid":"0000-0002-3685-6383","last_name":"Trilling","id":"81622","full_name":"Trilling, Marc","first_name":"Marc"},{"full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen","first_name":"Arthur"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"ddc":["600"],"citation":{"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.","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, .","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","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","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.","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.","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","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","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","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.","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."},"volume":129,"publication_status":"published","date_created":"2023-04-12T07:26:12Z","language":[{"iso":"eng"}],"main_file_link":[{"open_access":"1"}],"title":"A continuous mashing plant controlled by mean residence time","has_accepted_license":"1"},{"date_updated":"2025-10-17T18:28:42Z","title":"Recyclate Transparency","type":"conference_speech","author":[{"id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0002-3685-6383","id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"citation":{"havard":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022.","ufg":"Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022.","bjps":"Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. .","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022."},"publication_status":"published","date_created":"2024-06-20T14:28:24Z","language":[{"iso":"eng"}],"_id":"11545","conference":{"location":"Lemgo","start_date":"2022-09-19","end_date":"2022-09-19","name":"AIMonday NRW KI und Kreislaufwirtschaft"},"year":"2022","user_id":"81304","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public"},{"external_id":{"isi":["000858906600001"]},"date_updated":"2026-03-12T11:52:14Z","doi":"10.23763/BrSc21-20weishaupt","issue":"1/2","publisher":"Carl","type":"journal_article","page":"1-8","abstract":[{"lang":"eng","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."}],"keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","user_id":"83778","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","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"}],"publication_status":"published","volume":75,"language":[{"iso":"eng"}],"date_created":"2022-02-28T10:50:48Z","citation":{"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","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.","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.","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","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.","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.","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","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."},"publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"intvolume":" 75","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"isi":"1","_id":"7090","oa":"1","publication":"Brewing science"},{"page":"304-308","_id":"7443","status":"public","publication":"Brauwelt","year":"2022","user_id":"83781","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-01-30T15:35:32Z","title":"FAN-Messung während des Maischens","issue":"22","place":"Nürnberg","citation":{"havard":"P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308.","ufg":"Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22, S. 304–308.","chicago-de":"Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.","short":"P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 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.","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.","bjps":"Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308.","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"},"date_created":"2022-04-01T11:07:17Z","publisher":"Fachverlag Hans Carl GmbH","language":[{"iso":"ger"}],"volume":"12-13","publication_status":"published","author":[{"full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976","first_name":"Patrick"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"type":"industry_journal_article","publication_identifier":{"issn":["1866-5195 "]}},{"title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","date_updated":"2025-01-30T15:35:55Z","publication_status":"published","language":[{"iso":"eng"}],"publisher":"Curran Associates, Inc.","date_created":"2022-04-01T11:29:28Z","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.","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.","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","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","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.","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.","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.","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.","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.","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."},"publication_identifier":{"isbn":["978-1-7138-7038-8"]},"author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"first_name":"Florian","id":"68967","last_name":"Conradi","full_name":"Conradi, Florian"},{"first_name":"Johannes","full_name":"Rämisch, Johannes","last_name":"Rämisch"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"type":"conference_speech","conference":{"location":"Madrid","end_date":"2022-06-01","start_date":"2022-05-30","name":"European Brewery Convention 2022"},"_id":"7444","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2022"},{"_id":"7917","conference":{"location":"Köln","name":"Anuga Foodtec 2022","start_date":"2022-04-25","end_date":"2022-04-29"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","user_id":"83781","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","status":"public","title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","date_updated":"2025-01-30T15:39:43Z","author":[{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut"},{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"first_name":"Baris Gün","full_name":"Sürmeli, Baris Gün","last_name":"Sürmeli","id":"72560"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"type":"conference_speech","publication_status":"published","language":[{"iso":"eng"}],"date_created":"2022-05-04T14:24:04Z","citation":{"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.","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 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.","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.","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.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 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.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 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.","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","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"}},{"doi":" https://doi.org/10.1002/fsn3.2709","date_updated":"2025-06-26T13:32:36Z","external_id":{"isi":["000739093400001"],"pmid":["35311170"]},"issue":"3","publisher":"Wiley","type":"journal_article","abstract":[{"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.","lang":"eng"}],"page":"800-812","keyword":["flash pasteurization","fruit juice characterization and classification","inline near-infrared spectroscopy","multivariate data analysis"],"status":"public","year":"2022","user_id":"83781","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"title":"Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization","citation":{"ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, in: Food Science & Nutrition 10 (2022), H. 3, S. 800–812.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition 10, Nr. 3: 800–812. doi: https://doi.org/10.1002/fsn3.2709, .","short":"I. Weishaupt, P. Neubauer, J. Schneider, 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","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.","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition 10, no. 3 (2022): 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709.","bjps":"Weishaupt I, Neubauer P and 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, 800–812.","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. In: Food Science & Nutrition Bd. 10, Wiley (2022), Nr. 3, S. 800–812","van":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800–12.","ama":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800-812. doi: https://doi.org/10.1002/fsn3.2709","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “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, pp. 800–812, 2022, doi: https://doi.org/10.1002/fsn3.2709."},"date_created":"2021-04-08T06:37:30Z","language":[{"iso":"eng"}],"volume":10,"publication_status":"published","pmid":"1","isi":"1","intvolume":" 10","author":[{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"publication_identifier":{"issn":["2048-7177"]},"_id":"5425","publication":"Food Science & Nutrition"},{"conference":{"name":"33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”","start_date":"2022-09-12","end_date":"2022-09-13","location":"Berlin, Germany"},"page":"61 - 66","_id":"10195","status":"public","publication":"Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”","year":"2022","user_id":"45666","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"date_updated":"2024-04-25T13:26:35Z","title":"Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products","citation":{"havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, Versuchsanstalt der Hefeindustrie e.V., 2022.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, Versuchsanstalt der Hefeindustrie e.V., 2022.","mla":"Blome, André, et al. “Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products.” Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th Anniversary of VH Berlin & Yeast(s) as an Alternative Protein Source,” Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. In Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source” (pp. 61–66). Versuchsanstalt der Hefeindustrie e.V.","ufg":"Blome, André u. a.: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, o. O. 2022.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2022. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”. Versuchsanstalt der Hefeindustrie e.V.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source.” Versuchsanstalt der Hefeindustrie e.V.; 2022.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Versuchsanstalt der Hefeindustrie e.V.; 2022:61-66.","bjps":"Blome A et al. (2022) Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Versuchsanstalt der Hefeindustrie e.V.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products : Versuchsanstalt der Hefeindustrie e.V., 2022","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th Anniversary of VH Berlin & Yeast(s) as an Alternative Protein Source.” Versuchsanstalt der Hefeindustrie e.V., 2022."},"publication_status":"published","date_created":"2023-08-08T13:14:47Z","language":[{"iso":"eng"}],"publisher":"Versuchsanstalt der Hefeindustrie e.V.","type":"conference_editor_article","author":[{"first_name":"André","full_name":"Blome, André","id":"62117","last_name":"Blome"},{"first_name":"Mario","full_name":"Luttmann, Mario","last_name":"Luttmann","id":"63215"},{"first_name":"Jan","full_name":"Segermann, Jan","last_name":"Segermann","id":"81965"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"id":"45666","last_name":"Frahm","full_name":"Frahm, Björn","first_name":"Björn"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller","id":"12119"}]},{"date_updated":"2024-08-06T09:44:11Z","title":"Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products","citation":{"chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2022. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products.","ufg":"Blome, André u. a.: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, o. O. 2022.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. 33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie), Berlin, Germany.","mla":"Blome, André, et al. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. 2022.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, 2022.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, 2022.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, 2022.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, 2022","bjps":"Blome A et al. (2022) Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. .","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. 2022.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products.; 2022.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. 2022."},"date_created":"2023-08-08T13:22:09Z","language":[{"iso":"eng"}],"publication_status":"published","author":[{"full_name":"Blome, André","last_name":"Blome","id":"62117","first_name":"André"},{"full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann","first_name":"Mario"},{"first_name":"Jan","full_name":"Segermann, Jan","last_name":"Segermann","id":"81965"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"first_name":"Björn","id":"45666","last_name":"Frahm","full_name":"Frahm, Björn"},{"first_name":"Ulrich","id":"12119","last_name":"Müller","full_name":"Müller, Ulrich"}],"type":"conference_speech","conference":{"end_date":"2022-09-13","start_date":"2022-09-12","name":"33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie)","location":"Berlin, Germany"},"_id":"10196","status":"public","user_id":"83781","year":"2022","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}]},{"user_id":"83781","year":"2022","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","_id":"8404","conference":{"location":"Berlin ","name":"Berlin Graduate School of Biotechnology 2022","start_date":"2022-07-01","end_date":"2022-07-01"},"author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"full_name":"Conradi, Florian","last_name":"Conradi","id":"68967","first_name":"Florian"},{"full_name":"Rämisch, Johannes ","last_name":"Rämisch","first_name":"Johannes "},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"type":"conference_poster","citation":{"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 .","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 , 2022.","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 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 , 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 . Berlin Graduate School of Biotechnology 2022, Berlin .","mla":"Wefing, Patrick, et al. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 2022.","bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . .","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 , 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 . 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 .; 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 . 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 , 2022."},"publication_status":"published","date_created":"2022-06-30T16:27:08Z","language":[{"iso":"eng"}],"date_updated":"2025-01-30T15:40:21Z","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance "},{"conference":{"location":"Madrid","name":"38th EBC Congress","start_date":"2022-05-30","end_date":"2022-06-01"},"_id":"8424","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain ","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"user_id":"81304","year":"2022","title":"Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy","date_updated":"2025-10-17T18:28:26Z","publication_status":"published","language":[{"iso":"eng"}],"date_created":"2022-07-05T08:36:53Z","publisher":"Curran Associates, Inc.","citation":{"havard":"L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy, Curran Associates, Inc., 2022.","ieee":"L. Katsch, F. Conradi, P. Wefing, and J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. Curran Associates, Inc., 2022.","ama":"Katsch L, Conradi F, Wefing P, Schneider J. Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. Curran Associates, Inc.; 2022.","van":"Katsch L, Conradi F, Wefing P, Schneider J. Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc.; 2022.","apa":"Katsch, L., Conradi, F., Wefing, P., & Schneider, J. (2022). Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . 38th EBC Congress, Madrid. Curran Associates, Inc.","mla":"Katsch, Linda, et al. “Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy.” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain , Curran Associates, Inc., 2022.","din1505-2-1":"Katsch, Linda ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy : Curran Associates, Inc., 2022","bjps":"Katsch L et al. (2022) Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. Curran Associates, Inc.","short":"L. Katsch, F. 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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. 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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","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."},"publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing"},{"first_name":"Florian","id":"68967","last_name":"Conradi","full_name":"Conradi, Florian"},{"last_name":"Rämisch","full_name":"Rämisch, Johannes","first_name":"Johannes"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209"}],"intvolume":" 74","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"}],"status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2021","user_id":"83781","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."}],"keyword":["mashing","NIR","machine learning","FAN"],"publisher":"Carl","type":"journal_article","quality_controlled":"1","date_updated":"2025-01-30T15:43:53Z","doi":"https://doi.org/10.23763/BrSc21-10wefing","article_type":"original","issue":"9/10"},{"_id":"6734","conference":{"location":"Magdeburg","name":"Proteina","end_date":"2021-11.05","start_date":"2021-11.04"},"department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2021","status":"public","title":"Einsatz von technischer Sensorik im Projekt DproFood ","date_updated":"2025-01-30T15:45:00Z","author":[{"first_name":"Daniel","full_name":"Pauli, Daniel","last_name":"Pauli","id":"75850","orcid":" 0000-0003-0860-4696 "},{"full_name":"Neumaier, Michael","last_name":"Neumaier","id":"77059","first_name":"Michael"}],"type":"conference","publication_status":"published","language":[{"iso":"eng"}],"date_created":"2021-11-15T08:38:39Z","citation":{"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.","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.","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. 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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","year":"2021","user_id":"83781","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"start_date":"23.04.2021","end_date":"23.04.2021","name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","location":"Online"},"_id":"6840","citation":{"ufg":"Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln,” 2021.","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. In: .","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.","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","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.","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."},"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"},{"first_name":"Stephanie","full_name":"Wisser, Stephanie","last_name":"Wisser","id":"76627"}],"date_updated":"2025-01-30T15:45:25Z","title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln"},{"conference":{"name":"Fokustag where food meets IT","end_date":"02.03.2021","start_date":"02.03.2021","location":"Online"},"_id":"6842","status":"public","user_id":"83781","year":"2021","department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-01-30T15:45:45Z","title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik","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.","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.","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","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.","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."},"date_created":"2021-12-03T13:38:13Z","language":[{"iso":"eng"}],"type":"conference","author":[{"first_name":"Daniel","id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel","orcid":" 0000-0003-0860-4696 "},{"first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier","id":"77059"},{"full_name":"Scharf, Matthias","id":"65179","last_name":"Scharf","first_name":"Matthias"},{"id":"74167","last_name":"Funke","full_name":"Funke, Carsten","first_name":"Carsten"}]},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","year":"2021","status":"public","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"page":"703-713","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."}],"type":"scientific_journal_article","publisher":"Walter de Gruyter GmbH","article_type":"original","issue":"9","quality_controlled":"1","external_id":{"isi":["000699893400004"]},"date_updated":"2025-06-26T13:31:14Z","doi":"https://doi.org/10.1515/ijfe-2020-0324","publication":"International Journal of Food Engineering ","_id":"5423","publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"isi":"1","intvolume":" 17","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"last_name":"Methner","full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","publication_status":"published","volume":17,"place":"Berlin ; Boston, Mass. ","citation":{"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.","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.","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","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.","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, .","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."},"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 "},{"issue":"14","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","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","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"type":"industry_journal_article","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]},"place":"Nürnberg","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","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","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.","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."},"date_created":"2021-04-13T12:03:12Z","language":[{"iso":"eng"}],"publisher":"Fachverlag Hans Carl GmbH","publication_status":"published","_id":"5504","page":"340-343","user_id":"83781","year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"status":"public","publication":"Brauwelt"},{"type":"scientific_journal_article","publisher":"Fachverlag Hans Carl GmbH","issue":"7/8","article_type":"original","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","user_id":"83781","year":"2020","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"status":"public","file":[{"file_id":"9288","file_size":2135707,"date_created":"2023-01-07T15:52:30Z","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","date_updated":"2024-07-19T12:41:51Z","access_level":"closed","creator":"schneja"}],"abstract":[{"lang":"eng","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."}],"page":"85 - 94","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"}],"intvolume":" 73","publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"ddc":["570"],"place":"Nürnberg","citation":{"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.","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","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":"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","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."},"language":[{"iso":"eng"}],"date_created":"2021-04-08T05:51:47Z","volume":73,"publication_status":"published","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","publication":"BrewingScience","_id":"5418"},{"date_created":"2021-04-08T05:59:08Z","language":[{"iso":"eng"}],"publication_status":"published","volume":164,"citation":{"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.","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.","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)","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).","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)."},"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"},{"last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"type":"journal_article","intvolume":" 164","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","date_updated":"2024-07-03T07:08:55Z","doi":"10.1016/j.bej.2020.107765","article_type":"original","publication":"Biochemical Engineering Journal ","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83780","year":"2020","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"}],"keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"_id":"5419"},{"publication":"Journal of Food Science","_id":"5424","intvolume":" 85","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"last_name":"Zimmer","id":"71613","full_name":"Zimmer, Manuel","first_name":"Manuel","orcid":"0000-0002-9974-2543"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"isi":"1","publication_identifier":{"eissn":["1750-3841"],"isbn":["0022-1147"]},"citation":{"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.","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","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","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.","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.","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 2020–2031.","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","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.","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, ."},"volume":85,"publication_status":"published","pmid":"1","date_created":"2021-04-08T06:37:30Z","language":[{"iso":"eng"}],"title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","year":"2020","user_id":"83781","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"abstract":[{"lang":"eng","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."}],"page":"2020 - 2031","type":"journal_article","issue":"7","date_updated":"2025-06-26T13:30:26Z","doi":"10.1111/1750-3841.15307","external_id":{"isi":["000543977000001"],"pmid":["32602154"]}},{"status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2020","user_id":"83779","conference":{"name":"BVAu Jahreskolloquium 2020 (online)","location":"Lemgo"},"_id":"5426","language":[{"iso":"eng"}],"date_created":"2021-04-08T06:42:44Z","citation":{"short":"M. Zimmer, J. Schneider, 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.","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.","chicago-de":"Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .","havard":"M. Zimmer, J. Schneider, 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.","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020","chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 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."},"author":[{"orcid":"0000-0002-9974-2543","first_name":"Manuel","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"type":"conference_abstract","title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","date_updated":"2024-05-24T07:44:55Z"},{"conference":{"name":"1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"_id":"5427","status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83779","year":"2020","title":"Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage","date_updated":"2024-05-24T07:52:50Z","publication_status":"published","language":[{"iso":"ger"}],"date_created":"2021-04-08T06:47:18Z","citation":{"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.","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"},"type":"conference_abstract","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"full_name":"Conradi, C.","last_name":"Conradi","first_name":"C."},{"first_name":"St.-Bumke","full_name":"Beckhoff, St.-Bumke","last_name":"Beckhoff"}]},{"related_material":{"link":[{"relation":"confirmation","url":"https://www.elektroniknet.de/elektronik-neo/bierbrauen-4-0.176023.html"}]},"title":"Digitalisierung - Bierbrauen 4.0","date_updated":"2024-04-15T07:37:36Z","type":"journal_article","author":[{"full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"last_name":"Beckhoff-Bumke","full_name":"Beckhoff-Bumke, S.","first_name":"S."},{"first_name":"W.","last_name":"Ali","full_name":"Ali, W."}],"publication_status":"published","date_created":"2021-04-08T06:51:01Z","language":[{"iso":"ger"}],"citation":{"ieee":"J. Schneider, S. Beckhoff-Bumke, and W. Ali, “Digitalisierung - Bierbrauen 4.0,” elektroniknet.de, 2020.","ama":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. Published online 2020.","van":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 2020;","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.","havard":"J. Schneider, S. Beckhoff-Bumke, W. Ali, Digitalisierung - Bierbrauen 4.0, elektroniknet.de. (2020).","apa":"Schneider, J., Beckhoff-Bumke, S., & Ali, W. (2020). Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","mla":"Schneider, Jan, et al. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","short":"J. Schneider, S. Beckhoff-Bumke, W. Ali, elektroniknet.de (2020).","chicago-de":"Schneider, Jan, S. Beckhoff-Bumke und W. Ali. 2020. Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","ufg":"Schneider, Jan/Beckhoff-Bumke, S./Ali, W.: Digitalisierung - Bierbrauen 4.0, in: elektroniknet.de (2020)."},"_id":"5428","department":[{"_id":"DEP4017"},{"_id":"DEP1308"}],"year":"2020","user_id":"81304","publication":"elektroniknet.de","status":"public"},{"citation":{"havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 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.","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.","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.","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.","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.","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","ufg":"Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (2020), H. 15–16, S. 413–416.","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.","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."},"publisher":"Carl Hanser Verlag","language":[{"iso":"ger"}],"date_created":"2021-04-08T06:55:39Z","publication_status":"published","type":"journal_article","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"full_name":"Conradi, Florian","id":"68967","last_name":"Conradi","first_name":"Florian"},{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler","first_name":"Marc"},{"first_name":"Rudolf","last_name":"Schuster","id":"68525","full_name":"Schuster, Rudolf"},{"first_name":"Arthur","full_name":"Gossen, Arthur","last_name":"Gossen","id":"76446"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"date_updated":"2024-07-03T07:09:19Z","title":"Maischen 4.0 – kontinuierliche Maischanlage","issue":"15 - 16","status":"public","publication":"Brauwelt","year":"2020","user_id":"83780","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"page":"413 - 416","_id":"5429"},{"user_id":"81304","year":"2020","department":[{"_id":"DEP4023"},{"_id":"DEP1308"}],"status":"public","_id":"8405","conference":{"location":"Bielefeld","end_date":"2020-09-10","start_date":"2020-08-31","name":"owl Maschinenbau - Digitaler Fachkongress"},"type":"conference_speech","author":[{"full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976","first_name":"Patrick"},{"full_name":"Conradi, Florian","id":"68967","last_name":"Conradi","first_name":"Florian"},{"full_name":"Beckhoff-Bumbke, Steffen","last_name":"Beckhoff-Bumbke","first_name":"Steffen"}],"citation":{"havard":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.","ufg":"Wefing, Patrick/Conradi, Florian/Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, o. O. 2020.","chicago-de":"Wefing, Patrick, Florian Conradi und Steffen Beckhoff-Bumbke. 2020. Closed Loop Systems Engineering.","short":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 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.","ama":"Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering.; 2020.","van":"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.","bjps":"Wefing P, Conradi F and Beckhoff-Bumbke S (2020) Closed Loop Systems Engineering. .","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, 2020"},"language":[{"iso":"eng"}],"date_created":"2022-06-30T17:11:01Z","date_updated":"2024-04-15T07:23:52Z","title":"Closed Loop Systems Engineering"},{"date_updated":"2024-04-15T12:43:21Z","doi":"10.1109/ETFA.2019.8869514","title":"Anomaly Detection with Root Cause Analysis for Bottling Process","place":"Piscataway, NJ","citation":{"ufg":"Bator, Martyna u. a.: Anomaly Detection with Root Cause Analysis for Bottling Process, in: o. Hg.: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , 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) . Piscataway, NJ: IEEE. doi: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.","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.","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","havard":"M. Bator, A. Dicks, S. Deppe, V. 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.","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.","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.","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","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","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.","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."},"language":[{"iso":"eng"}],"date_created":"2019-11-22T12:51:15Z","publisher":"IEEE","publication_status":"published","type":"conference","author":[{"full_name":"Bator, Martyna","id":"46440","last_name":"Bator","first_name":"Martyna"},{"id":"1853","last_name":"Dicks","full_name":"Dicks, Alexander","first_name":"Alexander"},{"last_name":"Deppe","id":"52121","full_name":"Deppe, Sahar","first_name":"Sahar"},{"orcid":"0000-0002-3325-7887","first_name":"Volker","full_name":"Lohweg, Volker","id":"1804","last_name":"Lohweg"}],"publication_identifier":{"isbn":["978-1-7281-0304-4"],"issn":["1946-0759"],"eisbn":["978-1-7281-0303-7","978-1-7281-0302-0"]},"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"}],"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 "},"_id":"1994","status":"public","publication":"24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) ","year":"2019","user_id":"83781","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}]},{"title":"Bildverarbeitung im industriellen Umfeld von Abfüllanlagen","doi":"10.1007/978-3-662-59895-5_24","date_updated":"2024-04-15T12:51:59Z","author":[{"first_name":"Alexander","id":"1853","last_name":"Dicks","full_name":"Dicks, Alexander"},{"first_name":"Christian","full_name":"Wissel, Christian","last_name":"Wissel","id":"59157"},{"full_name":"Bator, Martyna","id":"46440","last_name":"Bator","first_name":"Martyna"},{"full_name":"Lohweg, Volker","id":"1804","last_name":"Lohweg","first_name":"Volker","orcid":"0000-0002-3325-7887"}],"type":"conference","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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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."}],"department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"user_id":"83778","year":"2018","publication":"23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA)","status":"public","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","type":"conference","author":[{"first_name":"Martyna","id":"46440","last_name":"Bator","full_name":"Bator, Martyna"},{"first_name":"Christian","full_name":"Wissel, Christian","id":"59157","last_name":"Wissel"},{"first_name":"Alexander","full_name":"Dicks, Alexander","id":"1853","last_name":"Dicks"},{"id":"1804","last_name":"Lohweg","full_name":"Lohweg, Volker","first_name":"Volker","orcid":"0000-0002-3325-7887"}],"date_created":"2019-11-25T08:35:46Z","language":[{"iso":"eng"}],"citation":{"havard":"M. 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