--- _id: '6158' alternative_title: - Vortrag beim FEI-Kooperationsforum 2021 – „Big Data, Digitalisierung und Smart Factory – Chancen für eine intelligente Lebensmittelproduktion der Zukunft“ author: - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Mario full_name: Luttmann, Mario id: '68637' last_name: Luttmann citation: ama: 'Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: ; 2021.' apa: Müller, U., Blome, A., & Luttmann, M. (2021). Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. Digitale Tagung des FEI e.V., Bonn. bjps: Müller U, Blome A and Luttmann M (2021) Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung. chicago: Müller, Ulrich, André Blome, and Mario Luttmann. “Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung,” 2021. chicago-de: 'Müller, Ulrich, André Blome und Mario Luttmann. 2021. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: .' din1505-2-1: 'Müller, Ulrich ; Blome, André ; Luttmann, Mario: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: , 2021' havard: 'U. Müller, A. Blome, M. Luttmann, Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: 2021.' ieee: U. Müller, A. Blome, and M. Luttmann, “Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung,” presented at the Digitale Tagung des FEI e.V., Bonn, 2021. mla: Müller, Ulrich, et al. Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung. 2021. short: 'U. Müller, A. Blome, M. Luttmann, in: 2021.' ufg: 'Müller, Ulrich/Blome, André/Luttmann, Mario: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: o. Hg.: o. O. 2021.' van: Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In 2021. conference: location: Bonn name: Digitale Tagung des FEI e.V. start_date: 2021-04-20 + 2021-04-27 date_created: 2021-09-07T07:19:17Z date_updated: 2024-04-15T08:00:42Z department: - _id: DEP4009 - _id: DEP1308 language: - iso: eng status: public title: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung type: conference user_id: '81304' year: '2021' ... --- _id: '6171' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Anna full_name: Dammann_, Anna id: '43899' last_name: Dammann_ - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: 'Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: ; 2021.' apa: 'Schneider, J., Dammann_, A., Schwarzer, K., & Müller, U. (2021). Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. Technisch-wissenschaftlicher Ausschuss der VLB, Siegen.' bjps: 'Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.' chicago: 'Schneider, Jan, Anna Dammann_, Knut Schwarzer, and Ulrich Müller. “Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen,” 2021.' 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: .' din1505-2-1: 'Schneider, Jan ; Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021' havard: 'J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: 2021.' ieee: 'J. Schneider, A. Dammann_, K. Schwarzer, and U. Müller, “Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen,” presented at the Technisch-wissenschaftlicher Ausschuss der VLB, Siegen, 2021.' 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.' 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.' van: 'Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In 2021.' conference: end_date: 2012-03-05 location: Siegen name: Technisch-wissenschaftlicher Ausschuss der VLB start_date: 2012-03-05 date_created: 2021-09-07T08:49:23Z date_updated: 2025-01-30T15:43:35Z department: - _id: DEP4009 - _id: DEP1308 - _id: DEP4018 - _id: DEP4028 language: - iso: eng status: public title: 'Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen' type: conference user_id: '83781' year: '2021' ... --- _id: '6689' 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." article_type: original author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Johannes full_name: Rämisch, Johannes last_name: Rämisch - first_name: Peter full_name: Neubauer, Peter last_name: Neubauer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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 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 bjps: Wefing P et al. (2021) Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms. Brewing science 74, 107–121. chicago: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.' 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, .' 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. 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.' 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. short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, 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.' van: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107–21. date_created: 2021-11-02T10:06:04Z date_updated: 2025-01-30T15:43:53Z department: - _id: DEP1308 - _id: DEP4028 doi: https://doi.org/10.23763/BrSc21-10wefing intvolume: ' 74' issue: 9/10 keyword: - mashing - NIR - machine learning - FAN language: - iso: eng 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 oa: '1' page: 107 - 121 publication: 'Brewing science ' publication_identifier: eissn: - 0723-1520 issn: - 1866-5195 publication_status: published publisher: Carl quality_controlled: '1' status: public title: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms type: journal_article user_id: '83781' volume: 74 year: '2021' ... --- _id: '6734' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Michael full_name: Neumaier, Michael id: '77059' last_name: Neumaier citation: ama: '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. bjps: Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood . chicago: Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021. chicago-de: 'Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .' din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021' havard: 'D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.' ieee: D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021. mla: Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021. short: 'D. Pauli, M. Neumaier, in: 2021.' ufg: 'Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021.' van: Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021. conference: end_date: 2021-11.05 location: Magdeburg name: Proteina start_date: 2021-11.04 date_created: 2021-11-15T08:38:39Z date_updated: 2025-01-30T15:45:00Z department: - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng publication_status: published status: public title: 'Einsatz von technischer Sensorik im Projekt DproFood ' type: conference user_id: '83781' year: '2021' ... --- _id: '6824' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 2021.' apa: Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln. bjps: Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. chicago: Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET,” 2021. chicago-de: 'Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .' din1505-2-1: 'Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021' havard: 'F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 2021.' ieee: F. Conradi, “Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET,” presented at the Professoren-Treff Baumann-Gonser-Stiftung, Köln, 2021. mla: Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021. short: 'F. Conradi, in: 2021.' ufg: 'Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.' van: Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In 2021. conference: end_date: 2021-11-25 location: Köln name: Professoren-Treff Baumann-Gonser-Stiftung start_date: 2021-11-25 date_created: 2021-11-30T07:11:07Z date_updated: 2024-04-17T08:47:25Z department: - _id: DEP4028 - _id: DEP1308 language: - iso: eng status: public title: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET type: conference_abstract user_id: '83778' year: '2021' ... --- _id: '6825' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Conradi F. Rezyklaterkennung in PET-­Preforms. In: ; 2021.' apa: Conradi, F. (2021). Rezyklaterkennung in PET-­Preforms. 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard. bjps: Conradi F (2021) Rezyklaterkennung in PET-­Preforms. chicago: Conradi, Florian. “Rezyklaterkennung in PET-­Preforms,” 2021. chicago-de: 'Conradi, Florian. 2021. Rezyklaterkennung in PET-­Preforms. In: .' din1505-2-1: 'Conradi, Florian: Rezyklaterkennung in PET-­Preforms. In: , 2021' havard: 'F. Conradi, Rezyklaterkennung in PET-­Preforms, in: 2021.' ieee: F. Conradi, “Rezyklaterkennung in PET-­Preforms,” presented at the 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard, 2021. mla: Conradi, Florian. Rezyklaterkennung in PET-­Preforms. 2021. short: 'F. Conradi, in: 2021.' ufg: 'Conradi, Florian: Rezyklaterkennung in PET-­Preforms, in: o. Hg.: o. O. 2021.' van: Conradi F. Rezyklaterkennung in PET-­Preforms. In 2021. conference: end_date: 2021-11-24 location: Hard name: 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen start_date: 2021-11-23 date_created: 2021-11-30T07:17:08Z date_updated: 2024-05-22T09:48:34Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Rezyklaterkennung in PET-­Preforms type: conference_abstract user_id: '83779' year: '2021' ... --- _id: '6840' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Stephanie full_name: Wisser, Stephanie id: '76627' last_name: Wisser citation: ama: 'Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: ; 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.' bjps: Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln. 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: .' din1505-2-1: 'Pauli, Daniel ; Wisser, Stephanie: 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.' mla: Pauli, Daniel, and Stephanie Wisser. Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln. 2021. short: 'D. Pauli, S. Wisser, in: 2021.' ufg: 'Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.' van: Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In 2021. conference: end_date: 23.04.2021 location: Online name: 'SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis' start_date: 23.04.2021 date_created: 2021-12-03T13:24:32Z date_updated: 2025-01-30T15:45:25Z department: - _id: DEP4000 - _id: DEP5023 - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng status: public title: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln type: conference user_id: '83781' year: '2021' ... --- _id: '6842' author: - first_name: Daniel full_name: Pauli, Daniel id: '75850' last_name: Pauli orcid: ' 0000-0003-0860-4696 ' - first_name: Michael full_name: Neumaier, Michael id: '77059' last_name: Neumaier - first_name: Matthias full_name: Scharf, Matthias id: '65179' last_name: Scharf - first_name: Carsten full_name: Funke, Carsten id: '74167' last_name: Funke citation: ama: 'Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.' apa: Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. Fokustag where food meets IT, Online. bjps: Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. chicago: Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 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: .' din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael ; Scharf, Matthias ; Funke, Carsten: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021' havard: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, 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. mla: Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 2021. short: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.' ufg: 'Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.' van: Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021. conference: end_date: 02.03.2021 location: Online name: Fokustag where food meets IT start_date: 02.03.2021 date_created: 2021-12-03T13:38:13Z date_updated: 2025-01-30T15:45:45Z department: - _id: DEP4000 - _id: DEP4027 - _id: DEP1308 - _id: DEP4028 language: - iso: eng status: public title: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik type: conference user_id: '83781' year: '2021' ... --- _id: '5423' 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. article_type: original author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Frank-Jürgen full_name: Methner, Frank-Jürgen last_name: Methner - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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 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 bjps: Katsch L, Methner F-J and Schneider J (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants . International Journal of Food Engineering 17, 703–713. chicago: 'Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” International Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324.' 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, .' 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' 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. 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.' 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. short: L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713. 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.' 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. date_created: 2021-04-08T05:51:47Z date_updated: 2025-06-26T13:31:14Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 doi: https://doi.org/10.1515/ijfe-2020-0324 external_id: isi: - '000699893400004' intvolume: ' 17' isi: '1' issue: '9' keyword: - absorption at 420 nm - HMF - kinetic figures - line of equal effect - pasteurization. language: - iso: eng page: 703-713 place: 'Berlin ; Boston, Mass. ' publication: 'International Journal of Food Engineering ' publication_identifier: eissn: - 1556-3758 issn: - 2194-5764 publication_status: published publisher: Walter de Gruyter GmbH quality_controlled: '1' status: public 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 ' type: scientific_journal_article user_id: '83781' volume: 17 year: '2021' ... --- _id: '5504' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343. apa: Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343. bjps: Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343. chicago: 'Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.' chicago-de: 'Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.' 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' havard: L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343. ieee: L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021. mla: Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43. short: L. Katsch, J. Schneider, Brauwelt (2021) 340–343. ufg: 'Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14,  S. 340–343.' van: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3. date_created: 2021-04-13T12:03:12Z date_updated: 2025-02-10T07:07:05Z department: - _id: DEP4018 - _id: DEP1308 - _id: DEP4028 issue: '14' language: - iso: eng main_file_link: - url: https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW# page: 340-343 place: Nürnberg publication: Brauwelt publication_identifier: eissn: - 1439-5177 issn: - 0724-696X publication_status: published publisher: Fachverlag Hans Carl GmbH status: public title: Potential für eine schonendere Pasteurisation type: industry_journal_article user_id: '83781' year: '2021' ... --- _id: '5418' 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. article_type: original author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: F.-J. full_name: Methner, F.-J. last_name: Methner - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85-94. doi:https://doi.org/10.23763/BrSc20-13katsch 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 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. 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.' 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, .' din1505-2-1: 'Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94' havard: L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94. 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.' 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. short: L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94. ufg: 'Katsch, Linda/Methner, F.J./Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: BrewingScience 73 (2020), H. 7/8,  S. 85–94.' 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. date_created: 2021-04-08T05:51:47Z date_updated: 2024-07-19T12:41:52Z ddc: - '570' department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 doi: https://doi.org/10.23763/BrSc20-13katsch file: - access_level: closed content_type: application/pdf creator: schneja date_created: 2023-01-07T15:52:30Z date_updated: 2024-07-19T12:41:51Z description: Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess file_id: '9288' file_name: 2020 Kinetic studies of L-ascorbic acid.pdf file_size: 2135707 relation: main_file file_date_updated: 2024-07-19T12:41:51Z has_accepted_license: '1' intvolume: ' 73' issue: 7/8 language: - iso: eng main_file_link: - url: https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008 page: 85 - 94 place: Nürnberg publication: BrewingScience publication_identifier: eissn: - 1613-2041 issn: - 0723-1520 publication_status: published publisher: Fachverlag Hans Carl GmbH quality_controlled: '1' status: public title: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants type: scientific_journal_article user_id: '83781' volume: 73 year: '2020' ... --- _id: '5419' abstract: - lang: eng text: Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality. article_number: '107765' article_type: original author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - 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 citation: 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 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 bjps: Wefing P et al. (2020) Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content. Biochemical Engineering Journal 164. chicago: Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer, and Jan Schneider. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal 164 (2020). https://doi.org/10.1016/j.bej.2020.107765. chicago-de: Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer und Jan Schneider. 2020. Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal 164. doi:10.1016/j.bej.2020.107765, . 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)' 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.' 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. short: P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020). 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).' 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. date_created: 2021-04-08T05:59:08Z date_updated: 2024-07-03T07:08:55Z department: - _id: DEP4023 - _id: DEP1308 - _id: DEP4018 doi: 10.1016/j.bej.2020.107765 intvolume: ' 164' keyword: - Continuous mashing - Residence time distribution - Beer - Enzyme bioreactor - Maltose rest language: - iso: eng publication: 'Biochemical Engineering Journal ' publication_status: published quality_controlled: '1' status: public 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 type: journal_article user_id: '83780' volume: 164 year: '2020' ... --- _id: '5424' 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. author: - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - 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 citation: 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 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 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. 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.' 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, .' 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' 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. 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.' 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. short: I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 2020–2031. ufg: 'Weishaupt, Imke u. a.: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, in: Journal of Food Science 85 (2020), H. 7,  S. 2020–2031.' 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. date_created: 2021-04-08T06:37:30Z date_updated: 2025-06-26T13:30:26Z department: - _id: DEP1308 - _id: DEP4018 doi: 10.1111/1750-3841.15307 external_id: isi: - '000543977000001' pmid: - '32602154' intvolume: ' 85' isi: '1' issue: '7' keyword: - flash pasteurization - inline near infrared spectroscopy - multivariate data analysis - process condition influences - sugar-water-solution model beverage language: - iso: eng page: 2020 - 2031 pmid: '1' publication: Journal of Food Science publication_identifier: eissn: - 1750-3841 isbn: - 0022-1147 publication_status: published status: public title: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer type: journal_article user_id: '83781' volume: 85 year: '2020' ... --- _id: '5426' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: ; 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. bjps: Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems. chicago: Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020. chicago-de: 'Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .' din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020' havard: 'M. Zimmer, J. Schneider, Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: 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. mla: Zimmer, Manuel, and Jan Schneider. Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems. 2020. short: 'M. Zimmer, J. Schneider, in: 2020.' 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.' van: Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In 2020. conference: location: Lemgo name: BVAu Jahreskolloquium 2020 (online) date_created: 2021-04-08T06:42:44Z date_updated: 2024-05-24T07:44:55Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems type: conference_abstract user_id: '83779' year: '2020' ... --- _id: '5427' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: C. full_name: Conradi, C. last_name: Conradi - first_name: St.-Bumke full_name: Beckhoff, St.-Bumke last_name: Beckhoff citation: ama: 'Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: ; 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.' bjps: Wefing P, Conradi C and Beckhoff St-B (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. chicago: Wefing, Patrick, C. Conradi, and St.-Bumke Beckhoff. “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” 2020. chicago-de: 'Wefing, Patrick, C. Conradi und St.-Bumke Beckhoff. 2020. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, C. ; Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: , 2020' havard: 'P. Wefing, C. Conradi, St.-B. Beckhoff, Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage, in: 2020.' 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.' mla: Wefing, Patrick, et al. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020. short: 'P. Wefing, C. Conradi, St.-B. Beckhoff, 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.' van: Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In 2020. conference: name: '1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis' date_created: 2021-04-08T06:47:18Z date_updated: 2024-05-24T07:52:50Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger publication_status: published status: public title: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage type: conference_abstract user_id: '83779' year: '2020' ... --- _id: '5428' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: S. full_name: Beckhoff-Bumke, S. last_name: Beckhoff-Bumke - first_name: W. full_name: Ali, W. last_name: Ali citation: ama: Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. Published online 2020. apa: Schneider, J., Beckhoff-Bumke, S., & Ali, W. (2020). Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 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. chicago-de: Schneider, Jan, S. Beckhoff-Bumke und W. Ali. 2020. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. din1505-2-1: 'Schneider, Jan ; Beckhoff-Bumke, S. ; Ali, W.: Digitalisierung - Bierbrauen 4.0. In: elektroniknet.de (2020)' havard: J. Schneider, S. Beckhoff-Bumke, W. Ali, Digitalisierung - Bierbrauen 4.0, elektroniknet.de. (2020). ieee: J. Schneider, S. Beckhoff-Bumke, and W. Ali, “Digitalisierung - Bierbrauen 4.0,” elektroniknet.de, 2020. mla: Schneider, Jan, et al. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020. short: J. Schneider, S. Beckhoff-Bumke, W. Ali, elektroniknet.de (2020). ufg: 'Schneider, Jan/Beckhoff-Bumke, S./Ali, W.: Digitalisierung - Bierbrauen 4.0, in: elektroniknet.de (2020).' van: Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 2020; date_created: 2021-04-08T06:51:01Z date_updated: 2024-04-15T07:37:36Z department: - _id: DEP4017 - _id: DEP1308 language: - iso: ger publication: elektroniknet.de publication_status: published related_material: link: - relation: confirmation url: https://www.elektroniknet.de/elektronik-neo/bierbrauen-4-0.176023.html status: public title: Digitalisierung - Bierbrauen 4.0 type: journal_article user_id: '81304' year: '2020' ... --- _id: '5429' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Marc full_name: Trilling-Haasler, Marc id: '81622' last_name: Trilling-Haasler orcid: 0000-0002-3685-6383 - first_name: Rudolf full_name: Schuster, Rudolf id: '68525' last_name: Schuster - first_name: Arthur full_name: Gossen, Arthur id: '76446' last_name: Gossen - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: 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. 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. bjps: Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416. chicago: 'Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen, and Jan Schneider. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16 (2020): 413–16.' chicago-de: 'Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen und Jan Schneider. 2020. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, Nr. 15–16: 413–416.' 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' 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. mla: Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16. short: P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416. ufg: 'Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (2020), H. 15–16,  S. 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. date_created: 2021-04-08T06:55:39Z date_updated: 2024-07-03T07:09:19Z department: - _id: DEP1308 - _id: DEP4018 issue: 15 - 16 language: - iso: ger page: 413 - 416 publication: Brauwelt publication_status: published publisher: Carl Hanser Verlag status: public title: Maischen 4.0 – kontinuierliche Maischanlage type: journal_article user_id: '83780' year: '2020' ... --- _id: '8405' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Steffen full_name: Beckhoff-Bumbke, Steffen last_name: Beckhoff-Bumbke citation: ama: Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering.; 2020. apa: Wefing, P., Conradi, F., & Beckhoff-Bumbke, S. (2020). Closed Loop Systems Engineering. owl Maschinenbau - Digitaler Fachkongress, Bielefeld. bjps: Wefing P, Conradi F and Beckhoff-Bumbke S (2020) Closed Loop Systems Engineering. . chicago: Wefing, Patrick, Florian Conradi, and Steffen Beckhoff-Bumbke. Closed Loop Systems Engineering, 2020. chicago-de: Wefing, Patrick, Florian Conradi und Steffen Beckhoff-Bumbke. 2020. Closed Loop Systems Engineering. din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, 2020' havard: P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020. ieee: P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering. 2020. mla: Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020. short: 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.' van: Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering. 2020. conference: end_date: 2020-09-10 location: Bielefeld name: owl Maschinenbau - Digitaler Fachkongress start_date: 2020-08-31 date_created: 2022-06-30T17:11:01Z date_updated: 2024-04-15T07:23:52Z department: - _id: DEP4023 - _id: DEP1308 language: - iso: eng status: public title: Closed Loop Systems Engineering type: conference_speech user_id: '81304' year: '2020' ... --- _id: '1994' abstract: - lang: eng 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. author: - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Alexander full_name: Dicks, Alexander id: '1853' last_name: Dicks - first_name: Sahar full_name: Deppe, Sahar id: '52121' last_name: Deppe - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 citation: ama: 'Bator M, Dicks A, Deppe S, Lohweg V. Anomaly Detection with Root Cause Analysis for Bottling Process. In: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . IEEE; 2019. doi:10.1109/ETFA.2019.8869514' apa: Bator, M., Dicks, A., Deppe, S., & Lohweg, V. (2019). Anomaly Detection with Root Cause Analysis for Bottling Process. 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . 24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Zaragoza, Spain . https://doi.org/10.1109/ETFA.2019.8869514 bjps: 'Bator M et al. (2019) Anomaly Detection with Root Cause Analysis for Bottling Process. 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . Piscataway, NJ: IEEE.' chicago: 'Bator, Martyna, Alexander Dicks, Sahar Deppe, and Volker Lohweg. “Anomaly Detection with Root Cause Analysis for Bottling Process.” In 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) . Piscataway, NJ: IEEE, 2019. https://doi.org/10.1109/ETFA.2019.8869514.' 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, .' 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' 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.' 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.' mla: Bator, Martyna, et al. “Anomaly Detection with Root Cause Analysis for Bottling Process.” 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , IEEE, 2019, https://doi.org/10.1109/ETFA.2019.8869514. short: 'M. Bator, A. Dicks, S. Deppe, V. Lohweg, in: 24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) , IEEE, Piscataway, NJ, 2019.' 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.' 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.' conference: end_date: 2019-09-13 location: ' Zaragoza, Spain ' name: 24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA) start_date: 2019-09-10 date_created: 2019-11-22T12:51:15Z date_updated: 2024-04-15T12:43:21Z department: - _id: DEP5023 - _id: DEP1308 doi: 10.1109/ETFA.2019.8869514 language: - iso: eng place: Piscataway, NJ publication: '24nd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA2019) ' publication_identifier: eisbn: - 978-1-7281-0303-7 - 978-1-7281-0302-0 isbn: - 978-1-7281-0304-4 issn: - 1946-0759 publication_status: published publisher: IEEE status: public title: Anomaly Detection with Root Cause Analysis for Bottling Process type: conference user_id: '83781' year: '2019' ... --- _id: '2001' author: - first_name: Alexander full_name: Dicks, Alexander id: '1853' last_name: Dicks - first_name: Christian full_name: Wissel, Christian id: '59157' last_name: Wissel - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 citation: ama: 'Dicks A, Wissel C, Bator M, Lohweg V. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018. Springer; 2019:331-345. doi:10.1007/978-3-662-59895-5_24' apa: Dicks, A., Wissel, C., Bator, M., & Lohweg, V. (2019). Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, 331–345. https://doi.org/10.1007/978-3-662-59895-5_24 bjps: 'Dicks A et al. (2019) Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen. Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018. Berlin, Heidelberg: Springer, pp. 331–345.' chicago: 'Dicks, Alexander, Christian Wissel, Martyna Bator, and Volker Lohweg. “Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen.” In Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, 331–45. Berlin, Heidelberg: Springer, 2019. https://doi.org/10.1007/978-3-662-59895-5_24.' chicago-de: 'Dicks, Alexander, Christian Wissel, Martyna Bator und Volker Lohweg. 2019. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, 331–345. Berlin, Heidelberg: Springer. doi:10.1007/978-3-662-59895-5_24, .' din1505-2-1: 'Dicks, Alexander ; Wissel, Christian ; Bator, Martyna ; Lohweg, Volker: Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018. Berlin, Heidelberg : Springer, 2019, S. 331–345' havard: 'A. Dicks, C. Wissel, M. Bator, V. Lohweg, Bildverarbeitung im industriellen Umfeld von Abfüllanlagen, in: Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, Springer, Berlin, Heidelberg, 2019: pp. 331–345.' ieee: 'A. Dicks, C. Wissel, M. Bator, and V. Lohweg, “Bildverarbeitung im industriellen Umfeld von Abfüllanlagen,” in Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, Lemgo, 2019, pp. 331–345. doi: 10.1007/978-3-662-59895-5_24.' mla: Dicks, Alexander, et al. “Bildverarbeitung Im Industriellen Umfeld von Abfüllanlagen.” Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, Springer, 2019, pp. 331–45, https://doi.org/10.1007/978-3-662-59895-5_24. short: 'A. Dicks, C. Wissel, M. Bator, V. Lohweg, in: Kommunikation Und Bildverarbeitung in Der Automation - Ausgewählte Beiträge Der Jahreskolloquien KommA Und BVAu 2018, Springer, Berlin, Heidelberg, 2019, pp. 331–345.' ufg: 'Dicks, Alexander u. a.: Bildverarbeitung im industriellen Umfeld von Abfüllanlagen, in: o. Hg.: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018, Berlin, Heidelberg 2019,  S. 331–345.' van: 'Dicks A, Wissel C, Bator M, Lohweg V. Bildverarbeitung im industriellen Umfeld von Abfüllanlagen. In: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018. Berlin, Heidelberg: Springer; 2019. p. 331–45.' conference: end_date: 2018-11-21 location: Lemgo name: Jahreskolloquien KommA und BVAu 2018 start_date: 2018-11-20 date_created: 2019-11-22T12:51:24Z date_updated: 2024-04-15T12:51:59Z department: - _id: DEP5023 - _id: DEP1308 doi: 10.1007/978-3-662-59895-5_24 language: - iso: eng page: 331-345 place: Berlin, Heidelberg publication: Kommunikation und Bildverarbeitung in der Automation - Ausgewählte Beiträge der Jahreskolloquien KommA und BVAu 2018 publisher: Springer status: public title: Bildverarbeitung im industriellen Umfeld von Abfüllanlagen type: conference user_id: '83778' year: '2019' ... --- _id: '6159' alternative_title: - Vortrag auf dem Trierer Lebensmitteltag author: - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: A. full_name: Meyer, A. last_name: Meyer citation: ama: 'Müller U, Blome A, Meyer A. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: ; 2019.' apa: Müller, U., Blome, A., & Meyer, A. (2019). Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. HS Trier, Lemgo. bjps: Müller U, Blome A and Meyer A (2019) Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen. chicago: Müller, Ulrich, André Blome, and A. Meyer. “Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen,” 2019. chicago-de: 'Müller, Ulrich, André Blome und A. Meyer. 2019. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: .' din1505-2-1: 'Müller, Ulrich ; Blome, André ; Meyer, A.: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: , 2019' havard: 'U. Müller, A. Blome, A. Meyer, Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: 2019.' ieee: U. Müller, A. Blome, and A. Meyer, “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen,” presented at the HS Trier, Lemgo, 2019. mla: Müller, Ulrich, et al. Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen. 2019. short: 'U. Müller, A. Blome, A. Meyer, in: 2019.' ufg: 'Müller, Ulrich/Blome, André/Meyer, A.: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: o. Hg.: o. O. 2019.' van: Müller U, Blome A, Meyer A. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In 2019. conference: location: Lemgo name: HS Trier start_date: 2019-05-10 date_created: 2021-09-07T07:22:10Z date_updated: 2024-04-15T08:00:58Z department: - _id: DEP4009 - _id: DEP1308 language: - iso: eng status: public title: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen type: conference user_id: '81304' year: '2019' ... --- _id: '5437' author: - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.' apa: Schwarzer, K., Katsch, L., Weishaupt, I., & Schneider, J. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München. bjps: Schwarzer K et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken. chicago: Schwarzer, Knut, Linda Katsch, Imke Weishaupt, and Jan Schneider. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019. chicago-de: 'Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .' din1505-2-1: 'Schwarzer, Knut ; Katsch, Linda ; Weishaupt, Imke ; Schneider, Jan: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019' havard: 'K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.' ieee: K. Schwarzer, L. Katsch, I. Weishaupt, and J. Schneider, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019. mla: Schwarzer, Knut, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019. short: 'K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, in: 2019.' ufg: 'Schwarzer, Knut u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.' van: Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019. conference: end_date: 2019-05-23 location: München name: Food Safety Forum start_date: 2019-05-23 date_created: 2021-04-08T07:48:27Z date_updated: 2024-04-15T07:38:30Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 language: - iso: ger status: public title: Cyberphysisches System zur thermischen Entkeimung von Getränken type: conference_abstract user_id: '81304' year: '2019' ... --- _id: '5440' author: - first_name: Alexander full_name: Meyer, Alexander id: '58585' last_name: Meyer - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot . 2019;(01). apa: Meyer, A., Blome, A., & Müller, U. (2019). Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot , 01. bjps: Meyer A, Blome A and Müller U (2019) Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot . chicago: Meyer, Alexander, André Blome, and Ulrich Müller. “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen.” Getreide Mehl und Brot , no. 01 (2019). chicago-de: Meyer, Alexander, André Blome und Ulrich Müller. 2019. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot , Nr. 01. din1505-2-1: 'Meyer, Alexander ; Blome, André ; Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. In: Getreide Mehl und Brot , Verlag Moritz Schäfer (2019), Nr. 01' havard: A. Meyer, A. Blome, U. Müller, Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen, Getreide Mehl und Brot . (2019). ieee: A. Meyer, A. Blome, and U. Müller, “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen,” Getreide Mehl und Brot , no. 01, 2019. mla: Meyer, Alexander, et al. “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen.” Getreide Mehl und Brot , no. 01, 2019. short: A. Meyer, A. Blome, U. Müller, Getreide Mehl und Brot (2019). ufg: 'Meyer, Alexander/Blome, André/Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen, in: Getreide Mehl und Brot (2019), H. 01.' van: Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot . 2019;(01). date_created: 2021-04-08T07:59:24Z date_updated: 2024-04-15T07:38:55Z department: - _id: DEP4009 - _id: DEP1308 issue: '01' language: - iso: ger publication: 'Getreide Mehl und Brot ' publisher: Verlag Moritz Schäfer status: public title: Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen type: journal_article user_id: '81304' year: '2019' ... --- _id: '5443' author: - first_name: Fan full_name: Zhang, Fan id: '71479' last_name: Zhang - first_name: K. full_name: Pinkal, K. last_name: Pinkal - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - 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 - first_name: Oliver full_name: Niggemann, Oliver id: '10876' last_name: Niggemann citation: ama: 'Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: ; 2019.' apa: Zhang, F., Pinkal, K., Conradi, F., Wefing, P., Schneider, J., & Niggemann, O. (2019). Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. IEEE-ICIT Feb 2019, Melbourne, Australia. bjps: Zhang F et al. (2019) Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. chicago: Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider, and Oliver Niggemann. “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” 2019. chicago-de: 'Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider und Oliver Niggemann. 2019. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: .' din1505-2-1: 'Zhang, Fan ; Pinkal, K. ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan ; Niggemann, Oliver: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: , 2019' havard: 'F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: 2019.' ieee: F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, and O. Niggemann, “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” presented at the IEEE-ICIT Feb 2019, Melbourne, Australia, 2019. mla: Zhang, Fan, et al. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 2019. short: 'F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, in: 2019.' ufg: 'Zhang, Fan u. a.: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: o. Hg.: o. O. 2019.' van: Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In 2019. conference: end_date: 2019-02-15 location: Melbourne, Australia name: IEEE-ICIT Feb 2019 start_date: 2019-02-13 date_created: 2021-04-08T08:44:40Z date_updated: 2024-04-15T07:39:15Z department: - _id: DEP4023 - _id: DEP1308 language: - iso: eng status: public title: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space type: conference_abstract user_id: '81304' year: '2019' ... --- _id: '5444' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - 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 citation: ama: 'Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: ; 2019.' apa: Conradi, F., Wefing, P., & Schneider, J. (2019). Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? 37th European Brewery Convention 2019, Antwerpen. bjps: Conradi F, Wefing P and Schneider J (2019) Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? chicago: Conradi, Florian, Patrick Wefing, and Jan Schneider. “Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?,” 2019. chicago-de: 'Conradi, Florian, Patrick Wefing und Jan Schneider. 2019. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: .' din1505-2-1: 'Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: , 2019' havard: 'F. Conradi, P. Wefing, J. Schneider, Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: 2019.' ieee: F. Conradi, P. Wefing, and J. Schneider, “Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019. mla: Conradi, Florian, et al. Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? 2019. short: 'F. Conradi, P. Wefing, J. Schneider, in: 2019.' ufg: 'Conradi, Florian/Wefing, Patrick/Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: o. Hg.: o. O. 2019.' van: Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In 2019. conference: end_date: 2019-06-02 location: Antwerpen name: 37th European Brewery Convention 2019 start_date: 2019-06-02 date_created: 2021-04-08T08:47:34Z date_updated: 2024-05-24T07:58:23Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5445' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: ; 2019.' apa: Wefing, P., Conradi, F., & Schneider, J. (2019). Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. 37th European Brewery Convention 2019, Antwerpen. bjps: Wefing P, Conradi F and Schneider J (2019) Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies. chicago: Wefing, Patrick, Florian Conradi, and Jan Schneider. “Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies,” 2019. chicago-de: 'Wefing, Patrick, Florian Conradi und Jan Schneider. 2019. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Schneider, Jan: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: , 2019' havard: 'P. Wefing, F. Conradi, J. Schneider, Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: 2019.' ieee: P. Wefing, F. Conradi, and J. Schneider, “Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019. mla: Wefing, Patrick, et al. Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies. 2019. short: 'P. Wefing, F. Conradi, J. Schneider, in: 2019.' ufg: 'Wefing, Patrick/Conradi, Florian/Schneider, Jan: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: o. Hg.: o. O. 2019.' van: Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In 2019. conference: end_date: 2019-06-02 location: Antwerpen name: 37th European Brewery Convention 2019 start_date: 2019-06-02 date_created: 2021-04-08T08:47:34Z date_updated: 2024-05-24T07:58:50Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5457' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: ; 2019.' apa: Schneider, J., Wefing, P., & Conradi, F. (2019). Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung, Rust. bjps: Schneider J, Wefing P and Conradi F (2019) Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant . chicago: Schneider, Jan, Patrick Wefing, and Florian Conradi. “ Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant ,” 2019. chicago-de: 'Schneider, Jan, Patrick Wefing und Florian Conradi. 2019. Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: .' din1505-2-1: 'Schneider, Jan ; Wefing, Patrick ; Conradi, Florian: Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: , 2019' havard: 'J. Schneider, P. Wefing, F. Conradi, Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant , in: 2019.' ieee: J. Schneider, P. Wefing, and F. Conradi, “ Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant ,” presented at the TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung, Rust, 2019. mla: Schneider, Jan, et al. Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant . 2019. short: 'J. Schneider, P. Wefing, F. Conradi, in: 2019.' ufg: 'Schneider, Jan/Wefing, Patrick/Conradi, Florian: Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant , in: o. Hg.: o. O. 2019.' van: Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In 2019. conference: location: Rust name: TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung date_created: 2021-04-08T09:30:46Z date_updated: 2024-05-24T08:10:57Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: ' Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant ' type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5459' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Wefing P, Conradi F, Schneider J. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In: ; 2019.' apa: Wefing, P., Conradi, F., & Schneider, J. (2019). Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie, Braunschweig. bjps: Wefing P, Conradi F and Schneider J (2019) Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. chicago: Wefing, Patrick, Florian Conradi, and Jan Schneider. “Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage,” 2019. chicago-de: 'Wefing, Patrick, Florian Conradi und Jan Schneider. 2019. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Schneider, Jan: Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In: , 2019' havard: 'P. Wefing, F. Conradi, J. Schneider, Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage, in: 2019.' ieee: P. Wefing, F. Conradi, and J. Schneider, “Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage,” presented at the IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie, Braunschweig, 2019. mla: Wefing, Patrick, et al. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. 2019. short: 'P. Wefing, F. Conradi, J. Schneider, in: 2019.' ufg: 'Wefing, Patrick/Conradi, Florian/Schneider, Jan: Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage, in: o. Hg.: o. O. 2019.' van: Wefing P, Conradi F, Schneider J. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In 2019. conference: end_date: 2019-11-05 location: Braunschweig name: IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie start_date: 2019-11-05 date_created: 2021-04-08T09:33:17Z date_updated: 2024-05-24T08:11:43Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage type: conference user_id: '83779' year: '2019' ... --- _id: '5464' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Zimmer M, Schneider J. Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers. Croatian Journal of Food Science and Technology. Published online 2019. apa: Zimmer, M., & Schneider, J. (2019). Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers. Croatian Journal of Food Science and Technology. bjps: Zimmer M and Schneider J (2019) Near-Infrared Diffuse Reflectance Spectroscopy for Discriminating Fruit and Vegetable Products Preserved in Glass Containers. Croatian Journal of Food Science and Technology. chicago: Zimmer, Manuel, and Jan Schneider. “Near-Infrared Diffuse Reflectance Spectroscopy for Discriminating Fruit and Vegetable Products Preserved in Glass Containers.” Croatian Journal of Food Science and Technology, 2019. chicago-de: Zimmer, Manuel und Jan Schneider. 2019. Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers. Croatian Journal of Food Science and Technology. din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers. In: Croatian Journal of Food Science and Technology, Faculty of Food Technology Osijek (2019)' havard: M. Zimmer, J. Schneider, Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers, Croatian Journal of Food Science and Technology. (2019). ieee: M. Zimmer and J. Schneider, “Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers,” Croatian Journal of Food Science and Technology, 2019. mla: Zimmer, Manuel, and Jan Schneider. “Near-Infrared Diffuse Reflectance Spectroscopy for Discriminating Fruit and Vegetable Products Preserved in Glass Containers.” Croatian Journal of Food Science and Technology, 2019. short: M. Zimmer, J. Schneider, Croatian Journal of Food Science and Technology (2019). ufg: 'Zimmer, Manuel/Schneider, Jan: Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers, in: Croatian Journal of Food Science and Technology (2019).' van: Zimmer M, Schneider J. Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers. Croatian Journal of Food Science and Technology. 2019; date_created: 2021-04-08T09:55:34Z date_updated: 2024-05-24T08:23:21Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng publication: Croatian Journal of Food Science and Technology publisher: Faculty of Food Technology Osijek status: public title: Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers type: journal_article user_id: '83779' year: '2019' ... --- _id: '5465' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' citation: ama: 'Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.' apa: Schneider, J., Weishaupt, I., Schwarzer, K., & Katsch, L. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München. bjps: Schneider J et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken. chicago: Schneider, Jan, Imke Weishaupt, Knut Schwarzer, and Linda Katsch. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019. chicago-de: 'Schneider, Jan, Imke Weishaupt, Knut Schwarzer und Linda Katsch. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .' din1505-2-1: 'Schneider, Jan ; Weishaupt, Imke ; Schwarzer, Knut ; Katsch, Linda: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019' havard: 'J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.' ieee: J. Schneider, I. Weishaupt, K. Schwarzer, and L. Katsch, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019. mla: Schneider, Jan, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019. short: 'J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, in: 2019.' ufg: 'Schneider, Jan u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.' van: Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019. conference: end_date: 2019-05-23 location: München name: Food Safety Forum start_date: 2019-05-23 date_created: 2021-04-08T09:59:47Z date_updated: 2024-04-15T07:47:20Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 language: - iso: ger status: public title: Cyberphysisches System zur thermischen Entkeimung von Getränken type: conference_abstract user_id: '81304' year: '2019' ... --- _id: '5466' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - 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 citation: ama: 'Zimmer M, Conradi F, Wefing P, Schneider J. Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy. In: ; 2019.' apa: Zimmer, M., Conradi, F., Wefing, P., & Schneider, J. (2019). Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy. 37th European Brewery Convention 2019, Antwerpen. bjps: Zimmer M et al. (2019) Non-Invasive on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared Spectroscopy. chicago: Zimmer, Manuel, Florian Conradi, Patrick Wefing, and Jan Schneider. “Non-Invasive on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared Spectroscopy,” 2019. chicago-de: 'Zimmer, Manuel, Florian Conradi, Patrick Wefing und Jan Schneider. 2019. Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy. In: .' din1505-2-1: 'Zimmer, Manuel ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy. In: , 2019' havard: 'M. Zimmer, F. Conradi, P. Wefing, J. Schneider, Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy, in: 2019.' ieee: M. Zimmer, F. Conradi, P. Wefing, and J. Schneider, “Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019. mla: Zimmer, Manuel, et al. Non-Invasive on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared Spectroscopy. 2019. short: 'M. Zimmer, F. Conradi, P. Wefing, J. Schneider, in: 2019.' ufg: 'Zimmer, Manuel u. a.: Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy, in: o. Hg.: o. O. 2019.' van: Zimmer M, Conradi F, Wefing P, Schneider J. Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy. In 2019. conference: end_date: 2019-06-06 location: Antwerpen name: 37th European Brewery Convention 2019 start_date: 2019-06-03 date_created: 2021-04-08T10:03:27Z date_updated: 2024-05-24T08:23:58Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5468' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Zimmer M, Schneider J. Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers. In: ; 2019.' apa: Zimmer, M., & Schneider, J. (2019). Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers. 2nd Food Chemistry Conference, Sevilla. bjps: Zimmer M and Schneider J (2019) Non-Invasive Diffuse Reflectance near-Infrared Spectroscopy for on-Line Monitoring and Characterisation of Food and Beverages in Sealed Glass Containers. chicago: Zimmer, Manuel, and Jan Schneider. “Non-Invasive Diffuse Reflectance near-Infrared Spectroscopy for on-Line Monitoring and Characterisation of Food and Beverages in Sealed Glass Containers,” 2019. chicago-de: 'Zimmer, Manuel und Jan Schneider. 2019. Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers. In: .' din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers. In: , 2019' havard: 'M. Zimmer, J. Schneider, Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers, in: 2019.' ieee: M. Zimmer and J. Schneider, “Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers,” presented at the 2nd Food Chemistry Conference, Sevilla, 2019. mla: Zimmer, Manuel, and Jan Schneider. Non-Invasive Diffuse Reflectance near-Infrared Spectroscopy for on-Line Monitoring and Characterisation of Food and Beverages in Sealed Glass Containers. 2019. short: 'M. Zimmer, J. Schneider, in: 2019.' ufg: 'Zimmer, Manuel/Schneider, Jan: Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers, in: o. Hg.: o. O. 2019.' van: Zimmer M, Schneider J. Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers. In 2019. conference: end_date: 2019-09-19 location: Sevilla name: 2nd Food Chemistry Conference start_date: 2019-09-17 date_created: 2021-04-08T10:11:07Z date_updated: 2024-05-24T08:25:07Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5469' author: - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Weishaupt I, Zimmer M, Schneider J. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: ; 2019.' apa: Weishaupt, I., Zimmer, M., & Schneider, J. (2019). Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. 2nd Food Chemistry Conference, Sevilla. bjps: Weishaupt I, Zimmer M and Schneider J (2019) Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method. chicago: Weishaupt, Imke, Manuel Zimmer, and Jan Schneider. “Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method,” 2019. chicago-de: 'Weishaupt, Imke, Manuel Zimmer und Jan Schneider. 2019. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: .' din1505-2-1: 'Weishaupt, Imke ; Zimmer, Manuel ; Schneider, Jan: Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: , 2019' havard: 'I. Weishaupt, M. Zimmer, J. Schneider, Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method, in: 2019.' ieee: I. Weishaupt, M. Zimmer, and J. Schneider, “Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method,” presented at the 2nd Food Chemistry Conference, Sevilla, 2019. mla: Weishaupt, Imke, et al. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method. 2019. short: 'I. Weishaupt, M. Zimmer, J. Schneider, in: 2019.' ufg: 'Weishaupt, Imke/Zimmer, Manuel/Schneider, Jan: Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method, in: o. Hg.: o. O. 2019.' van: Weishaupt I, Zimmer M, Schneider J. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In 2019. conference: end_date: 2019-09-19 location: Sevilla name: 2nd Food Chemistry Conference start_date: 2019-09-17 date_created: 2021-04-08T10:11:07Z date_updated: 2024-05-24T08:25:40Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5470' author: - first_name: Linda full_name: Katsch, Linda id: '71614' last_name: Katsch orcid: '0000-0001-6628-3929 ' - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol 73.; 2019. doi: https://doi.org/10.1002/lemi.201951127' apa: 'Katsch, L., & Schneider, J. (2019). Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe (Vol. 73, Issue S1). https://doi.org/ https://doi.org/10.1002/lemi.201951127' bjps: 'Katsch L and Schneider J (2019) Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. .' chicago: 'Katsch, Linda, and Jan Schneider. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol. 73. Lebensmittelchemie, 2019. https://doi.org/ https://doi.org/10.1002/lemi.201951127.' chicago-de: 'Katsch, Linda und Jan Schneider. 2019. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. Bd. 73. Lebensmittelchemie. doi: https://doi.org/10.1002/lemi.201951127, .' din1505-2-1: 'Katsch, Linda ; Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Lebensmittelchemie. Bd. 73, 2019' havard: 'L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, 2019.' ieee: 'L. Katsch and J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, vol. 73, no. S1. 2019. doi: https://doi.org/10.1002/lemi.201951127.' mla: 'Katsch, Linda, and Jan Schneider. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. no. S1, 2019, https://doi.org/ https://doi.org/10.1002/lemi.201951127.' short: 'L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe, 2019.' ufg: 'Katsch, Linda/Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Bd. 73, o. O. 2019 (Lebensmittelchemie).' van: 'Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. 2019. 127 p. (Lebensmittelchemie; vol. 73).' conference: end_date: 2019-09-18 location: Dresden name: 48. Deutscher Lebensmittelchemikertag start_date: 2019-09-16 date_created: 2021-04-08T10:21:29Z date_updated: 2024-04-15T07:48:57Z department: - _id: DEP4023 - _id: DEP4018 - _id: DEP1308 doi: ' https://doi.org/10.1002/lemi.201951127' intvolume: ' 73' issue: S1 language: - iso: eng page: '127' series_title: Lebensmittelchemie status: public title: 'Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe' type: conference_poster user_id: '81304' volume: 73 year: '2019' ... --- _id: '5471' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Fan full_name: Zhang, Fan id: '71479' last_name: Zhang - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Conradi F, Wefing P, Zhang F, Schneider J. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. 2019;73(S1):S103-S103. doi:10.1002/lemi.201951103 apa: Conradi, F., Wefing, P., Zhang, F., & Schneider, J. (2019). Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung (Vol. 73, Issue S1, pp. S103–S103). WILEY‐VCH. https://doi.org/10.1002/lemi.201951103 bjps: Conradi F et al. (2019) Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. 73, S103–S103. chicago: 'Conradi, Florian, Patrick Wefing, Fan Zhang, and Jan Schneider. “Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung.” Lebensmittelchemie. Weinheim: WILEY‐VCH, 2019. https://doi.org/10.1002/lemi.201951103.' chicago-de: 'Conradi, Florian, Patrick Wefing, Fan Zhang und Jan Schneider. 2019. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. Lebensmittelchemie. Weinheim: WILEY‐VCH. doi:10.1002/lemi.201951103, .' din1505-2-1: 'Conradi, Florian ; Wefing, Patrick ; Zhang, Fan ; Schneider, Jan: Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. In: , Lebensmittelchemie. Bd. 73. Weinheim, WILEY‐VCH (2019), Nr. S1' havard: F. Conradi, P. Wefing, F. Zhang, J. Schneider, Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung, 73 (2019) S103–S103. ieee: 'F. Conradi, P. Wefing, F. Zhang, and J. Schneider, “Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung,” vol. 73, no. S1. WILEY‐VCH, Weinheim, pp. S103–S103, 2019. doi: 10.1002/lemi.201951103.' mla: Conradi, Florian, et al. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. no. S1, WILEY‐VCH, 2019, pp. S103–S103, https://doi.org/10.1002/lemi.201951103. short: F. Conradi, P. Wefing, F. Zhang, J. Schneider, 73 (2019) S103–S103. ufg: 'Conradi, Florian u. a.: Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung, Weinheim 2019,  S. S103–S103.' van: 'Conradi F, Wefing P, Zhang F, Schneider J. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. Weinheim: WILEY‐VCH; 2019. p. S103–S103. (Lebensmittelchemie; vol. 73).' conference: end_date: 2019-09-18 location: Dresden name: 48. Deutscher Lebensmittelchemikertag start_date: 2019-09-16 date_created: 2021-04-08T10:21:29Z date_updated: 2024-05-24T08:33:27Z department: - _id: DEP1308 - _id: DEP4018 doi: 10.1002/lemi.201951103 intvolume: ' 73' issue: S1 language: - iso: ger page: S103-S103 place: Weinheim publisher: WILEY‐VCH series_title: Lebensmittelchemie status: public title: Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung type: conference_abstract user_id: '83779' volume: 73 year: '2019' ... --- _id: '5473' author: - first_name: Baris Gün full_name: Sürmeli, Baris Gün id: '73806' last_name: Sürmeli - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Sürmeli BG, Weishaupt I, Schwarzer K, Schneider J. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: ; 2019.' apa: Sürmeli, B. G., Weishaupt, I., Schwarzer, K., & Schneider, J. (2019). Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. Euroanalysis 2019 – Europe’s Analytical Chemistry Meeting. bjps: Sürmeli BG et al. (2019) Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. chicago: Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, and Jan Schneider. “Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage,” 2019. chicago-de: 'Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer und Jan Schneider. 2019. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: .' din1505-2-1: 'Sürmeli, Baris Gün ; Weishaupt, Imke ; Schwarzer, Knut ; Schneider, Jan: Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: , 2019' havard: 'B.G. Sürmeli, I. Weishaupt, K. Schwarzer, J. Schneider, Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage, in: 2019.' ieee: B. G. Sürmeli, I. Weishaupt, K. Schwarzer, and J. Schneider, “Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage,” presented at the Euroanalysis 2019 – Europe’s Analytical Chemistry Meeting, 2019. mla: Sürmeli, Baris Gün, et al. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. 2019. short: 'B.G. Sürmeli, I. Weishaupt, K. Schwarzer, J. Schneider, in: 2019.' ufg: 'Sürmeli, Baris Gün u. a.: Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage, in: o. Hg.: o. O. 2019.' van: Sürmeli BG, Weishaupt I, Schwarzer K, Schneider J. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In 2019. conference: end_date: 2019-09-05 name: Euroanalysis 2019 – Europe's Analytical Chemistry Meeting start_date: 2019-09-01 date_created: 2021-04-08T10:29:17Z date_updated: 2024-05-24T08:34:59Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5474' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: J. full_name: Regtmeier, J. last_name: Regtmeier - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing citation: ama: 'Schneider J, Regtmeier J, Conradi F, Wefing P. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In: ; 2019.' apa: Schneider, J., Regtmeier, J., Conradi, F., & Wefing, P. (2019). Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. Focustag Food and Farming Technologietrends, Bielefeld. bjps: Schneider J et al. (2019) Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. chicago: Schneider, Jan, J. Regtmeier, Florian Conradi, and Patrick Wefing. “Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik,” 2019. chicago-de: 'Schneider, Jan, J. Regtmeier, Florian Conradi und Patrick Wefing. 2019. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In: .' din1505-2-1: 'Schneider, Jan ; Regtmeier, J. ; Conradi, Florian ; Wefing, Patrick: Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In: , 2019' havard: 'J. Schneider, J. Regtmeier, F. Conradi, P. Wefing, Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik, in: 2019.' ieee: J. Schneider, J. Regtmeier, F. Conradi, and P. Wefing, “Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019. mla: Schneider, Jan, et al. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. 2019. short: 'J. Schneider, J. Regtmeier, F. Conradi, P. Wefing, in: 2019.' ufg: 'Schneider, Jan u. a.: Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik, in: o. Hg.: o. O. 2019.' van: Schneider J, Regtmeier J, Conradi F, Wefing P. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In 2019. conference: end_date: 2019-09-25 location: Bielefeld name: Focustag Food and Farming Technologietrends start_date: 2019-09-25 date_created: 2021-04-08T10:33:39Z date_updated: 2024-05-24T08:36:03Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5475' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer citation: ama: 'Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: ; 2019.' apa: Schneider, J., Conradi, F., Wefing, P., Weishaupt, I., Zimmer, M., & Schwarzer, K. (2019). Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? Montagsreihe des IWD, Cafe Vielfalt, Lemgo. bjps: Schneider J et al. (2019) Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? chicago: Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer, and Knut Schwarzer. “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” 2019. chicago-de: 'Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer und Knut Schwarzer. 2019. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: .' din1505-2-1: 'Schneider, Jan ; Conradi, Florian ; Wefing, Patrick ; Weishaupt, Imke ; Zimmer, Manuel ; Schwarzer, Knut: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: , 2019' havard: 'J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: 2019.' ieee: J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, and K. Schwarzer, “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” presented at the Montagsreihe des IWD, Cafe Vielfalt, Lemgo, 2019. mla: Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019. short: 'J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, in: 2019.' ufg: 'Schneider, Jan u. a.: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: o. Hg.: o. O. 2019.' van: Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In 2019. conference: end_date: 2019-11-04 location: Lemgo name: Montagsreihe des IWD, Cafe Vielfalt start_date: 2019-11-04 date_created: 2021-04-08T10:36:24Z date_updated: 2024-05-24T08:38:59Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '5476' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Imke full_name: Weishaupt, Imke id: '58425' last_name: Weishaupt - first_name: Britta full_name: Schattenberg, Britta id: '74227' last_name: Schattenberg - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Knut full_name: Schwarzer, Knut id: '13329' last_name: Schwarzer citation: ama: 'Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: ; 2019.' apa: Schneider, J., Zimmer, M., Weishaupt, I., Schattenberg, B., Conradi, F., & Schwarzer, K. (2019). Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . Focustag Food and Farming Technologietrends, Bielefeld. bjps: Schneider J et al. (2019) Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . chicago: Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” 2019. chicago-de: 'Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi und Knut Schwarzer. 2019. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: .' din1505-2-1: 'Schneider, Jan ; Zimmer, Manuel ; Weishaupt, Imke ; Schattenberg, Britta ; Conradi, Florian ; Schwarzer, Knut: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: , 2019' havard: 'J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: 2019.' ieee: J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, and K. Schwarzer, “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019. mla: Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . 2019. short: 'J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, in: 2019.' ufg: 'Schneider, Jan u. a.: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: o. Hg.: o. O. 2019.' van: Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In 2019. conference: end_date: 2019-09-25 location: Bielefeld name: Focustag Food and Farming Technologietrends start_date: 2019-09-25 date_created: 2021-04-08T10:39:06Z date_updated: 2024-05-24T08:40:18Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: 'Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ' type: conference_abstract user_id: '83779' year: '2019' ... --- _id: '2006' abstract: - lang: eng text: We present an approach for feature extraction in the context of condition monitoring of a bottling process. A special focus lies on the characterisation and evaluation of liquid textures. The approach will feed into a sensor and information fusion system to monitor a bottling process. Requirements like real-time capabilities, data reduction and resource limitations necessitate a fusion approach which capture physical effects of different sensors, extract appropriate features and combine them into one state for the complete filling process. Special attention is paid to the feature extraction of the visual sensor signals to monitor the filling level, the amount of foam and the degree of turbulence in the liquid. author: - first_name: Martyna full_name: Bator, Martyna id: '46440' last_name: Bator - first_name: Christian full_name: Wissel, Christian id: '59157' last_name: Wissel - first_name: Alexander full_name: Dicks, Alexander id: '1853' last_name: Dicks - first_name: Volker full_name: Lohweg, Volker id: '1804' last_name: Lohweg orcid: 0000-0002-3325-7887 citation: ama: 'Bator M, Wissel C, Dicks A, Lohweg V. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). ; 2018. doi: 10.1109/ETFA.2018.8502472' apa: Bator, M., Wissel, C., Dicks, A., & Lohweg, V. (2018). Feature Extraction for a Conditioning Monitoring System in a Bottling Process. 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). 23rd International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy. https://doi.org/ 10.1109/ETFA.2018.8502472 bjps: Bator M et al. (2018) Feature Extraction for a Conditioning Monitoring System in a Bottling Process. 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy. chicago: Bator, Martyna, Christian Wissel, Alexander Dicks, and Volker Lohweg. “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.” In 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy, 2018. https://doi.org/ 10.1109/ETFA.2018.8502472. chicago-de: 'Bator, Martyna, Christian Wissel, Alexander Dicks und Volker Lohweg. 2018. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy. doi: 10.1109/ETFA.2018.8502472, .' din1505-2-1: 'Bator, Martyna ; Wissel, Christian ; Dicks, Alexander ; Lohweg, Volker: Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy, 2018' havard: 'M. Bator, C. Wissel, A. Dicks, V. Lohweg, Feature Extraction for a Conditioning Monitoring System in a Bottling Process., in: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018.' ieee: 'M. Bator, C. Wissel, A. Dicks, and V. Lohweg, “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.,” presented at the 23rd International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018. doi: 10.1109/ETFA.2018.8502472.' mla: Bator, Martyna, et al. “Feature Extraction for a Conditioning Monitoring System in a Bottling Process.” 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), 2018, https://doi.org/ 10.1109/ETFA.2018.8502472. short: 'M. Bator, C. Wissel, A. Dicks, V. Lohweg, in: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy, 2018.' ufg: 'Bator, Martyna u. a.: Feature Extraction for a Conditioning Monitoring System in a Bottling Process., in: o. Hg.: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA), Torino, Italy 2018.' van: 'Bator M, Wissel C, Dicks A, Lohweg V. Feature Extraction for a Conditioning Monitoring System in a Bottling Process. In: 23rd IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). Torino, Italy; 2018.' conference: end_date: 2018-09-07 location: Torino, Italy name: ' 23rd International Conference on Emerging Technologies and Factory Automation (ETFA)' start_date: 2018-09-04 date_created: 2019-11-25T08:35:46Z date_updated: 2024-04-15T12:53:42Z department: - _id: DEP5023 - _id: DEP1308 doi: ' 10.1109/ETFA.2018.8502472' language: - iso: eng main_file_link: - url: https://ieeexplore.ieee.org/abstract/document/8502472 place: Torino, Italy 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. type: conference user_id: '83778' year: '2018' ... --- _id: '6160' alternative_title: - Vortrag auf dem DLG-Studierenden-Workshop "Lebensmittelindustrie 4.0 & Start-Up Gründung" author: - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: A. full_name: Meyer, A. last_name: Meyer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: 'Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: ; 2018.' apa: Blome, A., Meyer, A., & Müller, U. (2018). Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. DLG-Studierenden-Workshop “Lebensmittelindustrie 4.0 & Start-Up Gründung,” Lemgo. bjps: Blome A, Meyer A and Müller U (2018) Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen. chicago: Blome, André, A. Meyer, and Ulrich Müller. “Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen,” 2018. chicago-de: 'Blome, André, A. Meyer und Ulrich Müller. 2018. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: .' din1505-2-1: 'Blome, André ; Meyer, A. ; Müller, Ulrich: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: , 2018' havard: 'A. Blome, A. Meyer, U. Müller, Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: 2018.' ieee: A. Blome, A. Meyer, and U. Müller, “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen,” presented at the DLG-Studierenden-Workshop “Lebensmittelindustrie 4.0 & Start-Up Gründung,” Lemgo, 2018. mla: Blome, André, et al. Von I4.0 Zu LM4.0 – Vielfalt, Sinnhaftigkeit Und Mitwirkung von LM-Technologen. 2018. short: 'A. Blome, A. Meyer, U. Müller, in: 2018.' ufg: 'Blome, André/Meyer, A./Müller, Ulrich: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: o. Hg.: o. O. 2018.' van: Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In 2018. conference: location: Lemgo name: DLG-Studierenden-Workshop "Lebensmittelindustrie 4.0 & Start-Up Gründung" start_date: 2018-10-12 date_created: 2021-09-07T07:22:10Z date_updated: 2024-04-15T08:01:56Z department: - _id: DEP4009 - _id: DEP1308 language: - iso: eng status: public title: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen type: conference_abstract user_id: '81304' year: '2018' ... --- _id: '5630' author: - first_name: 'F. P. ' full_name: 'Conradi, F. P. ' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: K. full_name: Pinkal, K. last_name: Pinkal - first_name: Fan full_name: Zhang, Fan id: '71479' last_name: Zhang - first_name: Oliver full_name: Niggemann, Oliver id: '10876' last_name: Niggemann - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Conradi FP, Wefing P, Pinkal K, Zhang F, Niggemann O, Schneider J. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: ; 2018.' apa: Conradi, F. P., Wefing, P., Pinkal, K., Zhang, F., Niggemann, O., & Schneider, J. (2018). Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. 13th Trends in Brewing 2018, Gent. bjps: Conradi FP et al. (2018) Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. chicago: Conradi, F. P. , Patrick Wefing, K. Pinkal, Fan Zhang, Oliver Niggemann, and Jan Schneider. “Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe,” 2018. chicago-de: 'Conradi, F. P. , Patrick Wefing, K. Pinkal, Fan Zhang, Oliver Niggemann und Jan Schneider. 2018. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: .' din1505-2-1: 'Conradi, F. P. ; Wefing, Patrick ; Pinkal, K. ; Zhang, Fan ; Niggemann, Oliver ; Schneider, Jan: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: , 2018' havard: 'F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe, in: 2018.' ieee: F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 13th Trends in Brewing 2018, Gent, 2018. mla: Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018. short: 'F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, in: 2018.' ufg: 'Conradi, F.P. u. a.: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe, in: o. Hg.: o. O. 2018.' van: Conradi FP, Wefing P, Pinkal K, Zhang F, Niggemann O, Schneider J. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In 2018. conference: end_date: 2018-04-12 location: Gent name: 13th Trends in Brewing 2018 start_date: 2018-04-08 date_created: 2021-04-20T12:55:03Z date_updated: 2024-05-22T15:32:48Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5631' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: 'F. P. ' full_name: 'Conradi, F. P. ' last_name: Conradi - first_name: Lara full_name: Fuchs, Lara id: '63911' last_name: Fuchs - first_name: 'J. W. ' full_name: 'Schoppmeier, J. W. ' last_name: Schoppmeier - first_name: K. full_name: Pinkal, K. last_name: Pinkal - first_name: Oliver full_name: Niggemann, Oliver id: '10876' last_name: Niggemann - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Wefing P, Conradi FP, Fuchs L, et al. Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In: ; 2018.' apa: Wefing, P., Conradi, F. P., Fuchs, L., Schoppmeier, J. W., Pinkal, K., Niggemann, O., & Schneider, J. (2018). Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. 13th Trends in Brewing 2018, Gent. bjps: Wefing P et al. (2018) Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing. chicago: Wefing, Patrick, F. P. Conradi, Lara Fuchs, J. W. Schoppmeier, K. Pinkal, Oliver Niggemann, and Jan Schneider. “Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing,” 2018. chicago-de: 'Wefing, Patrick, F. P. Conradi, Lara Fuchs, J. W. Schoppmeier, K. Pinkal, Oliver Niggemann und Jan Schneider. 2018. Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, F. P. ; Fuchs, Lara ; Schoppmeier, J. W. ; Pinkal, K. ; Niggemann, Oliver ; Schneider, Jan: Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In: , 2018' havard: 'P. Wefing, F.P. Conradi, L. Fuchs, J.W. Schoppmeier, K. Pinkal, O. Niggemann, J. Schneider, Laboratory plant for a closed loop-controlled continuous (CLCC) mashing, in: 2018.' ieee: P. Wefing et al., “Laboratory plant for a closed loop-controlled continuous (CLCC) mashing,” presented at the 13th Trends in Brewing 2018, Gent, 2018. mla: Wefing, Patrick, et al. Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing. 2018. short: 'P. Wefing, F.P. Conradi, L. Fuchs, J.W. Schoppmeier, K. Pinkal, O. Niggemann, J. Schneider, in: 2018.' ufg: 'Wefing, Patrick u. a.: Laboratory plant for a closed loop-controlled continuous (CLCC) mashing, in: o. Hg.: o. O. 2018.' van: Wefing P, Conradi FP, Fuchs L, Schoppmeier JW, Pinkal K, Niggemann O, et al. Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In 2018. conference: end_date: 2018-04-12 location: Gent name: 13th Trends in Brewing 2018 start_date: 2018-04-08 date_created: 2021-04-20T13:00:06Z date_updated: 2024-05-22T15:33:26Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Laboratory plant for a closed loop-controlled continuous (CLCC) mashing type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5633' author: - first_name: 'F. P. ' full_name: 'Conradi, F. P. ' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: K. full_name: Pinkal, K. last_name: Pinkal - first_name: Fan full_name: Zhang, Fan id: '71479' last_name: Zhang - first_name: Oliver full_name: Niggemann, Oliver id: '10876' last_name: Niggemann - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Conradi FP, Wefing P, Pinkal K, Zhang F, Niggemann O, Schneider J. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: ; 2018.' apa: Conradi, F. P., Wefing, P., Pinkal, K., Zhang, F., Niggemann, O., & Schneider, J. (2018). Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. 47. Deutscher Lebensmittelchemikertag 2018, Berlin. bjps: Conradi FP et al. (2018) Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. chicago: Conradi, F. P. , Patrick Wefing, K. Pinkal, Fan Zhang, Oliver Niggemann, and Jan Schneider. “Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe,” 2018. chicago-de: 'Conradi, F. P. , Patrick Wefing, K. Pinkal, Fan Zhang, Oliver Niggemann und Jan Schneider. 2018. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: .' din1505-2-1: 'Conradi, F. P. ; Wefing, Patrick ; Pinkal, K. ; Zhang, Fan ; Niggemann, Oliver ; Schneider, Jan: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In: , 2018' havard: 'F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe, in: 2018.' ieee: F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 47. Deutscher Lebensmittelchemikertag 2018, Berlin, 2018. mla: Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018. short: 'F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, in: 2018.' ufg: 'Conradi, F.P. u. a.: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe, in: o. Hg.: o. O. 2018.' van: Conradi FP, Wefing P, Pinkal K, Zhang F, Niggemann O, Schneider J. Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe. In 2018. conference: end_date: 2018-09-19 location: Berlin name: 47. Deutscher Lebensmittelchemikertag 2018 start_date: 2018-09-17 date_created: 2021-04-20T12:55:03Z date_updated: 2024-05-22T16:08:39Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5634' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi citation: ama: 'Wefing P, Conradi F. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: ; 2018.' apa: Wefing, P., & Conradi, F. (2018). Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. TWA der VLB Berlin e. V., Berlin. bjps: Wefing P and Conradi F (2018) Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. chicago: Wefing, Patrick, and Florian Conradi. “Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing,” 2018. chicago-de: 'Wefing, Patrick und Florian Conradi. 2018. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, Florian: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: , 2018' havard: 'P. Wefing, F. Conradi, Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing, in: 2018.' ieee: P. Wefing and F. Conradi, “Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing,” presented at the TWA der VLB Berlin e. V., Berlin, 2018. mla: Wefing, Patrick, and Florian Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018. short: 'P. Wefing, F. Conradi, in: 2018.' ufg: 'Wefing, Patrick/Conradi, Florian: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing, in: o. Hg.: o. O. 2018.' van: Wefing P, Conradi F. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In 2018. conference: end_date: 2018-10-15 location: Berlin name: TWA der VLB Berlin e. V. start_date: 2018-10-15 date_created: 2021-04-20T13:15:47Z date_updated: 2024-05-22T16:09:48Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing type: conference user_id: '83779' year: '2018' ... --- _id: '5635' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Zimmer M, Schneider J. Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. In: ; 2018.' apa: Zimmer, M., & Schneider, J. (2018). Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. GDL-Kongress Lebensmitteltechnologie 2018. bjps: Zimmer M and Schneider J (2018) Near-Infrared Spectroscopy on Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0. chicago: Zimmer, Manuel, and Jan Schneider. “Near-Infrared Spectroscopy on Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0,” 2018. chicago-de: 'Zimmer, Manuel und Jan Schneider. 2018. Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. In: .' din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. In: , 2018' havard: 'M. Zimmer, J. Schneider, Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0, in: 2018.' ieee: M. Zimmer and J. Schneider, “Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0,” presented at the GDL-Kongress Lebensmitteltechnologie 2018, 2018. mla: Zimmer, Manuel, and Jan Schneider. Near-Infrared Spectroscopy on Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0. 2018. short: 'M. Zimmer, J. Schneider, in: 2018.' ufg: 'Zimmer, Manuel/Schneider, Jan: Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0, in: o. Hg.: o. O. 2018.' van: Zimmer M, Schneider J. Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. In 2018. conference: end_date: 2018-10-12 name: GDL-Kongress Lebensmitteltechnologie 2018 start_date: 2018-10-12 date_created: 2021-04-20T13:29:57Z date_updated: 2024-05-22T16:17:17Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0 type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5637' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: Zimmer M, Schneider J. Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. FoodLab. 2018;2018(4). apa: Zimmer, M., & Schneider, J. (2018). Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. FoodLab, 2018(4). bjps: Zimmer M and Schneider J (2018) Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. FoodLab 2018. chicago: Zimmer, Manuel, and Jan Schneider. “Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0.” FoodLab 2018, no. 4 (2018). chicago-de: Zimmer, Manuel und Jan Schneider. 2018. Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. FoodLab 2018, Nr. 4. din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. In: FoodLab Bd. 2018 (2018), Nr. 4' havard: M. Zimmer, J. Schneider, Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0, FoodLab. 2018 (2018). ieee: M. Zimmer and J. Schneider, “Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0,” FoodLab, vol. 2018, no. 4, 2018. mla: Zimmer, Manuel, and Jan Schneider. “Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0.” FoodLab, vol. 2018, no. 4, 2018. short: M. Zimmer, J. Schneider, FoodLab 2018 (2018). ufg: 'Zimmer, Manuel/Schneider, Jan: Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0, in: FoodLab 2018 (2018), H. 4.' van: Zimmer M, Schneider J. Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0. FoodLab. 2018;2018(4). date_created: 2021-04-20T13:36:23Z date_updated: 2024-05-23T11:07:18Z department: - _id: DEP1308 - _id: DEP4018 intvolume: ' 2018' issue: '4' language: - iso: ger publication: FoodLab publication_status: published status: public title: Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0 type: journal_article user_id: '83779' volume: 2018 year: '2018' ... --- _id: '5642' author: - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing - first_name: F. P. full_name: Conradi, F. P. last_name: Conradi citation: ama: 'Wefing P, Conradi FP. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: ; 2018.' apa: Wefing, P., & Conradi, F. P. (2018). Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. TWA der VLB Berlin e. V., Berlin. bjps: Wefing P and Conradi FP (2018) Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. chicago: Wefing, Patrick, and F. P. Conradi. “Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing,” 2018. chicago-de: 'Wefing, Patrick und F. P. Conradi. 2018. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: .' din1505-2-1: 'Wefing, Patrick ; Conradi, F. P.: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In: , 2018' havard: 'P. Wefing, F.P. Conradi, Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing, in: 2018.' ieee: P. Wefing and F. P. Conradi, “Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing,” presented at the TWA der VLB Berlin e. V., Berlin, 2018. mla: Wefing, Patrick, and F. P. Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018. short: 'P. Wefing, F.P. Conradi, in: 2018.' ufg: 'Wefing, Patrick/Conradi, F.P.: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing, in: o. Hg.: o. O. 2018.' van: Wefing P, Conradi FP. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. In 2018. conference: end_date: 2018-10-15 location: Berlin name: TWA der VLB Berlin e. V. start_date: 2018-10-15 date_created: 2021-04-20T14:26:34Z date_updated: 2024-05-23T11:09:14Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: ger status: public title: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5643' author: - first_name: Manuel full_name: Zimmer, Manuel id: '71613' last_name: Zimmer orcid: 0000-0002-9974-2543 - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Zimmer M, Schneider J. Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0. In: ; 2018.' apa: Zimmer, M., & Schneider, J. (2018). Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0. GDL-Kongress Lebensmitteltechnologie 2018 . bjps: Zimmer M and Schneider J (2018) Near-Infrared Spectroscopy o n Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0. chicago: Zimmer, Manuel, and Jan Schneider. “Near-Infrared Spectroscopy o n Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0,” 2018. chicago-de: 'Zimmer, Manuel und Jan Schneider. 2018. Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0. In: .' din1505-2-1: 'Zimmer, Manuel ; Schneider, Jan: Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0. In: , 2018' havard: 'M. Zimmer, J. Schneider, Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0, in: 2018.' ieee: M. Zimmer and J. Schneider, “Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0,” presented at the GDL-Kongress Lebensmitteltechnologie 2018 , 2018. mla: Zimmer, Manuel, and Jan Schneider. Near-Infrared Spectroscopy o n Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0. 2018. short: 'M. Zimmer, J. Schneider, in: 2018.' ufg: 'Zimmer, Manuel/Schneider, Jan: Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0, in: o. Hg.: o. O. 2018.' van: Zimmer M, Schneider J. Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0. In 2018. conference: name: 'GDL-Kongress Lebensmitteltechnologie 2018 ' date_created: 2021-04-20T14:29:10Z date_updated: 2024-05-23T11:09:49Z department: - _id: DEP1308 - _id: DEP4018 language: - iso: eng status: public title: Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0 type: conference_abstract user_id: '83779' year: '2018' ... --- _id: '5666' author: - first_name: Alexander full_name: Meyer, Alexander id: '58585' last_name: Meyer - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: 'Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. In: Meyer A, ed. ; 2018.' apa: Meyer, A., Blome, A., & Müller, U. (2018). Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie (A. Meyer, Ed.). bjps: Meyer A, Blome A and Müller U (2018) Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. In Meyer A (ed.). Bremerhaven. chicago: Meyer, Alexander, André Blome, and Ulrich Müller. “Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie.” edited by Alexander Meyer. Bremerhaven, 2018. chicago-de: 'Meyer, Alexander, André Blome und Ulrich Müller. 2018. Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. In: , hg. von Alexander Meyer. Bremerhaven.' din1505-2-1: 'Meyer, Alexander ; Blome, André ; Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. In: Meyer, A. (Hrsg.): . Bremerhaven, 2018' havard: 'A. Meyer, A. Blome, U. Müller, Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie, in: A. Meyer (Ed.), Bremerhaven, 2018.' ieee: A. Meyer, A. Blome, and U. Müller, “Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie,” Bremerhaven, 2018. mla: Meyer, Alexander, et al. Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. Edited by Alexander Meyer, 2018. short: 'A. Meyer, A. Blome, U. Müller, in: A. Meyer (Ed.), Bremerhaven, 2018.' ufg: 'Meyer, Alexander/Blome, André/Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie, in: Meyer, Alexander (Hg.): Bremerhaven 2018.' van: 'Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie. In: Meyer A, editor. Bremerhaven; 2018.' conference: end_date: 2018-03-13 location: Bremerhaven name: GDL-Kongress start_date: 2018-03-11 date_created: 2021-04-21T09:09:35Z date_updated: 2024-04-15T07:59:54Z department: - _id: DEP4009 - _id: DEP1308 editor: - first_name: Alexander full_name: Meyer, Alexander id: '58585' last_name: Meyer language: - iso: ger place: Bremerhaven status: public title: Von Industrie 4.0 zu Lebensmittel 4.0 und der Einfluss der Lebensmitteltechnologie type: conference user_id: '81304' year: '2018' ... --- _id: '5670' author: - first_name: André full_name: Blome, André id: '62117' last_name: Blome - first_name: Alexander full_name: Meyer, Alexander id: '58585' last_name: Meyer - first_name: Ulrich full_name: Müller, Ulrich id: '12119' last_name: Müller citation: ama: 'Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . In: ; 2018.' apa: Blome, A., Meyer, A., & Müller, U. (2018). Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . DLG-Studierenden-Workshop „Lebensmittelindustrie 4.0 & Start-Up Gründung“, Lemgo. bjps: Blome A, Meyer A and Müller U (2018) Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . chicago: Blome, André, Alexander Meyer, and Ulrich Müller. “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) ,” 2018. chicago-de: 'Blome, André, Alexander Meyer und Ulrich Müller. 2018. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . In: .' din1505-2-1: 'Blome, André ; Meyer, Alexander ; Müller, Ulrich: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . In: , 2018' havard: 'A. Blome, A. Meyer, U. Müller, Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) , in: 2018.' ieee: A. Blome, A. Meyer, and U. Müller, “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) ,” presented at the DLG-Studierenden-Workshop „Lebensmittelindustrie 4.0 & Start-Up Gründung“, Lemgo, 2018. mla: Blome, André, et al. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . 2018. short: 'A. Blome, A. Meyer, U. Müller, in: 2018.' ufg: 'Blome, André/Meyer, Alexander/Müller, Ulrich: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) , in: o. Hg.: o. O. 2018.' van: Blome A, Meyer A, Müller U. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) . In 2018. conference: end_date: 2018-10-12 location: Lemgo name: DLG-Studierenden-Workshop „Lebensmittelindustrie 4.0 & Start-Up Gründung“ start_date: 2018-10-12 date_created: 2021-04-21T09:19:50Z date_updated: 2024-04-15T08:00:15Z department: - _id: DEP4009 - _id: DEP1308 language: - iso: ger status: public title: 'Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen) ' type: conference_abstract user_id: '81304' year: '2018' ... --- _id: '5581' author: - first_name: Florian full_name: Conradi, Florian id: '68967' last_name: Conradi - first_name: Patrick full_name: Wefing, Patrick id: '68976' last_name: Wefing citation: ama: 'Conradi F, Wefing P. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In: ; 2017.' apa: Conradi, F., & Wefing, P. (2017). Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. Studierendenkongress Junge DLG, Lemgo. bjps: Conradi F and Wefing P (2017) Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. chicago: Conradi, Florian, and Patrick Wefing. “Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik,” 2017. chicago-de: 'Conradi, Florian und Patrick Wefing. 2017. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In: .' din1505-2-1: 'Conradi, Florian ; Wefing, Patrick: Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In: , 2017' havard: 'F. Conradi, P. Wefing, Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik, in: 2017.' ieee: F. Conradi and P. Wefing, “Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik,” presented at the Studierendenkongress Junge DLG, Lemgo, 2017. mla: Conradi, Florian, and Patrick Wefing. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. 2017. short: 'F. Conradi, P. Wefing, in: 2017.' ufg: 'Conradi, Florian/Wefing, Patrick: Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik, in: o. Hg.: o. O. 2017.' van: Conradi F, Wefing P. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In 2017. conference: location: Lemgo name: Studierendenkongress Junge DLG date_created: 2021-04-16T12:38:24Z date_updated: 2024-05-22T15:29:15Z department: - _id: DEP4023 - _id: DEP1308 - _id: DEP4018 language: - iso: ger publication_status: published status: public title: Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik type: conference user_id: '83779' year: '2017' ... --- _id: '5544' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Schneider J. Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e. V., Berlin, 24.10.2016. ; 2016.' apa: 'Schneider, J. (2016). Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? TWA der VLB Berlin e. V., Berlin, 24.10.2016. TWA der VLB Berlin e. V., Berlin.' bjps: 'Schneider J (2016) Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? TWA der VLB Berlin e. V., Berlin, 24.10.2016.' chicago: 'Schneider, Jan. “Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?” In TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.' chicago-de: 'Schneider, Jan. 2016. Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e. V., Berlin, 24.10.2016.' din1505-2-1: 'Schneider, Jan: Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016' havard: 'J. Schneider, Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?, in: TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.' ieee: 'J. Schneider, “Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?,” presented at the TWA der VLB Berlin e. V., Berlin, 2016.' mla: 'Schneider, Jan. “Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?” TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.' short: 'J. Schneider, in: TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.' ufg: 'Schneider, Jan: Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?, in: o. Hg.: TWA der VLB Berlin e. V., Berlin, 24.10.2016, o. O. 2016.' van: 'Schneider J. Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e V, Berlin, 24102016. 2016.' conference: location: Berlin name: TWA der VLB Berlin e. V. start_date: 2016-10-24 date_created: 2021-04-15T09:05:07Z date_updated: 2024-05-22T09:56:40Z department: - _id: DEP4023 - _id: DEP1308 - _id: DEP4018 language: - iso: ger publication: TWA der VLB Berlin e. V., Berlin, 24.10.2016 publication_status: published status: public title: 'Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?' type: conference user_id: '83779' year: '2016' ... --- _id: '5553' author: - first_name: Jan full_name: Schneider, Jan id: '13209' last_name: Schneider orcid: 0000-0001-6401-8873 citation: ama: 'Schneider J. Potenziale von Industrie 4.0 in der Qualitätssteuerung. In: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016. ; 2016.' apa: Schneider, J. (2016). Potenziale von Industrie 4.0 in der Qualitätssteuerung. Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016. Lebensmittel 4.0, Lemgo. bjps: Schneider J (2016) Potenziale von Industrie 4.0 in der Qualitätssteuerung. Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016. chicago: Schneider, Jan. “Potenziale von Industrie 4.0 in der Qualitätssteuerung.” In Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, 2016. chicago-de: 'Schneider, Jan. 2016. Potenziale von Industrie 4.0 in der Qualitätssteuerung. In: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016.' din1505-2-1: 'Schneider, Jan: Potenziale von Industrie 4.0 in der Qualitätssteuerung. In: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, 2016' havard: 'J. Schneider, Potenziale von Industrie 4.0 in der Qualitätssteuerung, in: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, 2016.' ieee: J. Schneider, “Potenziale von Industrie 4.0 in der Qualitätssteuerung,” presented at the Lebensmittel 4.0, Lemgo, 2016. mla: Schneider, Jan. “Potenziale von Industrie 4.0 in der Qualitätssteuerung.” Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, 2016. short: 'J. Schneider, in: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, 2016.' ufg: 'Schneider, Jan: Potenziale von Industrie 4.0 in der Qualitätssteuerung, in: o. Hg.: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016, o. O. 2016.' van: 'Schneider J. Potenziale von Industrie 4.0 in der Qualitätssteuerung. In: Lebensmittel 40, Vortrag, Lemgo, 12122016. 2016.' conference: location: Lemgo name: Lebensmittel 4.0 start_date: 2016-12-12 date_created: 2021-04-15T09:29:33Z date_updated: 2024-05-22T09:59:42Z department: - _id: DEP4023 - _id: DEP1308 - _id: DEP4018 language: - iso: ger publication: Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016 publication_status: published status: public title: Potenziale von Industrie 4.0 in der Qualitätssteuerung type: conference user_id: '83779' year: '2016' ...