[{"author":[{"id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt","first_name":"Imke"},{"first_name":"Manuel","id":"71613","full_name":"Zimmer, Manuel","orcid":"0000-0002-9974-2543","last_name":"Zimmer"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","issue":"7","type":"journal_article","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2020","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."}],"date_updated":"2025-06-26T13:30:26Z","publication_status":"published","volume":85,"date_created":"2021-04-08T06:37:30Z","publication_identifier":{"eissn":["1750-3841"],"isbn":["0022-1147"]},"isi":"1","status":"public","page":"2020 - 2031","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"_id":"5424","user_id":"83781","external_id":{"isi":["000543977000001"],"pmid":["32602154"]},"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. <i>Journal of Food Science</i>. 2020;85(7):2020-2031. doi:<a href=\"https://doi.org/10.1111/1750-3841.15307\">10.1111/1750-3841.15307</a>","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.","bjps":"<b>Weishaupt I <i>et al.</i></b> (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. <i>Journal of Food Science</i> <b>85</b>, 2020–2031.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Zimmer, Manuel</span> ; <span style=\"font-variant:small-caps;\">Neubauer, Peter</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. In: <i>Journal of Food Science</i> Bd. 85 (2020), Nr. 7, S. 2020–2031","ufg":"<b>Weishaupt, Imke u. a.</b>: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, in: <i>Journal of Food Science</i> 85 (2020), H. 7,  S. 2020–2031.","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 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.” <i>Journal of Food Science</i> 85, no. 7 (2020): 2020–31. <a href=\"https://doi.org/10.1111/1750-3841.15307\">https://doi.org/10.1111/1750-3841.15307</a>.","mla":"Weishaupt, Imke, et al. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” <i>Journal of Food Science</i>, vol. 85, no. 7, 2020, pp. 2020–31, <a href=\"https://doi.org/10.1111/1750-3841.15307\">https://doi.org/10.1111/1750-3841.15307</a>.","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.","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. <i>Journal of Food Science</i> 85, Nr. 7: 2020–2031. doi:<a href=\"https://doi.org/10.1111/1750-3841.15307\">10.1111/1750-3841.15307</a>, .","apa":"Weishaupt, I., Zimmer, M., Neubauer, P., &#38; Schneider, J. (2020). Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. <i>Journal of Food Science</i>, <i>85</i>(7), 2020–2031. <a href=\"https://doi.org/10.1111/1750-3841.15307\">https://doi.org/10.1111/1750-3841.15307</a>","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,” <i>Journal of Food Science</i>, vol. 85, no. 7, pp. 2020–2031, 2020, doi: <a href=\"https://doi.org/10.1111/1750-3841.15307\">10.1111/1750-3841.15307</a>."},"language":[{"iso":"eng"}],"doi":"10.1111/1750-3841.15307","publication":"Journal of Food Science","intvolume":"        85","pmid":"1"},{"citation":{"ama":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: ; 2020.","van":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In 2020.","bjps":"<b>Zimmer M and Schneider J</b> (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Zimmer, Manuel</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020","ufg":"<b>Zimmer, Manuel/Schneider, Jan</b>: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: o. Hg.: o. O. 2020.","short":"M. Zimmer, J. Schneider, in: 2020.","chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020.","mla":"Zimmer, Manuel, and Jan Schneider. <i>Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems</i>. 2020.","chicago-de":"Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .","havard":"M. Zimmer, J. Schneider, Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: 2020.","apa":"Zimmer, M., &#38; Schneider, J. (2020). <i>Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems</i>. BVAu Jahreskolloquium 2020  (online), Lemgo.","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."},"language":[{"iso":"eng"}],"date_updated":"2024-05-24T07:44:55Z","_id":"5426","user_id":"83779","date_created":"2021-04-08T06:42:44Z","type":"conference_abstract","status":"public","author":[{"first_name":"Manuel","last_name":"Zimmer","orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","id":"71613"},{"id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","conference":{"name":"BVAu Jahreskolloquium 2020  (online)","location":"Lemgo"},"year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}]},{"type":"conference_abstract","conference":{"name":"1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"title":"Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage","status":"public","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"full_name":"Conradi, C.","last_name":"Conradi","first_name":"C."},{"first_name":"St.-Bumke","full_name":"Beckhoff, St.-Bumke","last_name":"Beckhoff"}],"year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"language":[{"iso":"ger"}],"citation":{"apa":"Wefing, P., Conradi, C., &#38; Beckhoff, St.-B. (2020). <i>Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage</i>. 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis.","chicago-de":"Wefing, Patrick, C. Conradi und St.-Bumke Beckhoff. 2020. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: .","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. <i>Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage</i>. 2020.","chicago":"Wefing, Patrick, C. Conradi, and St.-Bumke Beckhoff. “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” 2020.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Conradi, C.</span> ; <span style=\"font-variant:small-caps;\">Beckhoff, St.-Bumke</span>: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: , 2020","short":"P. Wefing, C. Conradi, St.-B. Beckhoff, in: 2020.","ufg":"<b>Wefing, Patrick/Conradi, C./Beckhoff, St.-Bumke</b>: 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.","ama":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: ; 2020.","bjps":"<b>Wefing P, Conradi C and Beckhoff St-B</b> (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage."},"_id":"5427","user_id":"83779","publication_status":"published","date_updated":"2024-05-24T07:52:50Z","date_created":"2021-04-08T06:47:18Z"},{"type":"journal_article","author":[{"first_name":"Patrick","id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing"},{"last_name":"Conradi","full_name":"Conradi, Florian","id":"68967","first_name":"Florian"},{"orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","id":"81622","first_name":"Marc"},{"first_name":"Rudolf","id":"68525","full_name":"Schuster, Rudolf","last_name":"Schuster"},{"full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen","first_name":"Arthur"},{"first_name":"Jan","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"status":"public","issue":"15 - 16","title":"Maischen 4.0 – kontinuierliche Maischanlage","year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"publisher":"Carl Hanser Verlag","citation":{"ufg":"<b>Wefing, Patrick u. a.</b>: Maischen 4.0 – kontinuierliche Maischanlage, in: <i>Brauwelt</i> (2020), H. 15–16,  S. 413–416.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Conradi, Florian</span> ; <span style=\"font-variant:small-caps;\">Trilling-Haasler, Marc</span> ; <span style=\"font-variant:small-caps;\">Schuster, Rudolf</span> ; <span style=\"font-variant:small-caps;\">Gossen, Arthur</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Maischen 4.0 – kontinuierliche Maischanlage. In: <i>Brauwelt</i>, Carl Hanser Verlag (2020), Nr. 15–16, S. 413–416","bjps":"<b>Wefing P <i>et al.</i></b> (2020) Maischen 4.0 – kontinuierliche Maischanlage. <i>Brauwelt</i> 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.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. <i>Brauwelt</i>. 2020;(15-16):413-416.","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, and J. Schneider, “Maischen 4.0 – kontinuierliche Maischanlage,” <i>Brauwelt</i>, no. 15–16, pp. 413–416, 2020.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 413–416.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen und Jan Schneider. 2020. Maischen 4.0 – kontinuierliche Maischanlage. <i>Brauwelt</i>, Nr. 15–16: 413–416.","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Schuster, R., Gossen, A., &#38; Schneider, J. (2020). Maischen 4.0 – kontinuierliche Maischanlage. <i>Brauwelt</i>, <i>15–16</i>, 413–416.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen, and Jan Schneider. “Maischen 4.0 – kontinuierliche Maischanlage.” <i>Brauwelt</i>, no. 15–16 (2020): 413–16.","mla":"Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” <i>Brauwelt</i>, no. 15–16, 2020, pp. 413–16."},"language":[{"iso":"ger"}],"date_updated":"2024-07-03T07:09:19Z","page":"413 - 416","publication_status":"published","_id":"5429","user_id":"83780","date_created":"2021-04-08T06:55:39Z","publication":"Brauwelt"},{"keyword":["biological methanation","CSTR","Methanothermobacter marburgensis","methane","carbon dioxide","dinitrogen","hydrogen","power-to-gas"],"_id":"1721","user_id":"83778","citation":{"apa":"Hoffarth, M. P., Broeker, T., &#38; Schneider, J. (2019). Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. <i>Fermentation</i>, <i>5</i>(3), Article 56. <a href=\"https://doi.org/10.3390/fermentation5030056\">https://doi.org/10.3390/fermentation5030056</a>","din1505-2-1":"<span style=\"font-variant:small-caps;\">Hoffarth, Marc Philippe</span> ; <span style=\"font-variant:small-caps;\">Broeker, Timo</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. In: <i>Fermentation</i> Bd. 5, MDPI  (2019), Nr. 3","havard":"M.P. Hoffarth, T. Broeker, J. Schneider, Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis, Fermentation. 5 (2019).","chicago-de":"Hoffarth, Marc Philippe, Timo Broeker und Jan Schneider. 2019. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. <i>Fermentation</i> 5, Nr. 3. doi:<a href=\"https://doi.org/10.3390/fermentation5030056\">10.3390/fermentation5030056</a>, .","short":"M.P. Hoffarth, T. Broeker, J. Schneider, Fermentation 5 (2019).","ieee":"M. P. Hoffarth, T. Broeker, and J. Schneider, “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis,” <i>Fermentation</i>, vol. 5, no. 3, Art. no. 56, 2019, doi: <a href=\"https://doi.org/10.3390/fermentation5030056\">10.3390/fermentation5030056</a>.","ufg":"<b>Hoffarth, Marc Philippe/Broeker, Timo/Schneider, Jan</b>: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis, in: <i>Fermentation</i> 5 (2019), H. 3.","ama":"Hoffarth MP, Broeker T, Schneider J. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. <i>Fermentation</i>. 2019;5(3). doi:<a href=\"https://doi.org/10.3390/fermentation5030056\">10.3390/fermentation5030056</a>","mla":"Hoffarth, Marc Philippe, et al. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” <i>Fermentation</i>, vol. 5, no. 3, 56, 2019, <a href=\"https://doi.org/10.3390/fermentation5030056\">https://doi.org/10.3390/fermentation5030056</a>.","van":"Hoffarth MP, Broeker T, Schneider J. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation. 2019;5(3).","chicago":"Hoffarth, Marc Philippe, Timo Broeker, and Jan Schneider. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” <i>Fermentation</i> 5, no. 3 (2019). <a href=\"https://doi.org/10.3390/fermentation5030056\">https://doi.org/10.3390/fermentation5030056</a>.","bjps":"<b>Hoffarth MP, Broeker T and Schneider J</b> (2019) Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis. <i>Fermentation</i> <b>5</b>."},"language":[{"iso":"eng"}],"publisher":"MDPI ","oa":"1","publication":"Fermentation","doi":"10.3390/fermentation5030056","intvolume":"         5","article_number":"56","status":"public","main_file_link":[{"url":"https://www.mdpi.com/2311-5637/5/3/56","open_access":"1"}],"publication_status":"published","volume":5,"date_updated":"2024-05-17T11:23:55Z","publication_identifier":{"issn":["2311-5637"]},"date_created":"2019-07-30T09:33:08Z","author":[{"last_name":"Hoffarth","full_name":"Hoffarth, Marc Philippe","id":"42198","first_name":"Marc Philippe"},{"last_name":"Broeker","id":"43927","full_name":"Broeker, Timo","first_name":"Timo"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209"}],"title":"Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis","issue":"3","type":"journal_article","department":[{"_id":"DEP4018"}],"abstract":[{"text":"In this contribution, the effect of the presence of a presumed inert gas like N2 in the feed gas on the biological methanation of hydrogen and carbon dioxide with Methanothermobacter marburgensis was investigated. N2 can be found as a component besides CO2 in possible feed gases like mine gas, weak gas, or steel mill gas. To determine whether there is an effect on the biological methanation of CO2 and H2 from renewable sources or not, the process was investigated using feed gases containing CO2, H2, and N2 in different ratios, depending on the CO2 content. A possible effect can be a lowered conversion rate of CO2 and H2 to CH4. Feed gases containing up to 47N2 were investigated. The conversion of hydrogen and carbon dioxide was possible with a conversion rate of up to 91 but was limited by the amount of H2 when feeding a stoichiometric ratio of 4:1 and not by adding N2 to the feed gas.</jats:p>","lang":"eng"}],"year":"2019"},{"status":"public","conference":{"end_date":"2018-06-21","start_date":"2018-06-17","name":"31st International Conference on Efficiency, Cost, Optimization, Simulation, and Environmental Impact of Energy Systems (ECOS)","location":"Guimaraes, PORTUGAL"},"doi":"10.1016/j.energy.2019.05.092","publication":"Energy : the international journal","intvolume":"       181","publisher":"Elsevier","external_id":{"isi":["000476965900009"]},"citation":{"apa":"Griese, M., Hoffrath, M. P., Broeker, T., Schulte, T., &#38; Schneider, J. (2019). Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. <i>Energy : The International Journal</i>, <i>181</i>, 77–90. <a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">https://doi.org/10.1016/j.energy.2019.05.092</a>","chicago-de":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte und Jan Schneider. 2019. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. <i>Energy : the international journal</i> 181: 77–90. doi:<a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">10.1016/j.energy.2019.05.092</a>, .","havard":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, Energy : The International Journal. 181 (2019) 77–90.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Griese, Martin</span> ; <span style=\"font-variant:small-caps;\">Hoffrath, Marc Philippe</span> ; <span style=\"font-variant:small-caps;\">Broeker, Timo</span> ; <span style=\"font-variant:small-caps;\">Schulte, Thomas</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. In: <i>Energy : the international journal</i> Bd. 181, Elsevier (2019), S. 77–90","short":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Energy : The International Journal 181 (2019) 77–90.","ieee":"M. Griese, M. P. Hoffrath, T. Broeker, T. Schulte, and J. Schneider, “Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor,” <i>Energy : the international journal</i>, vol. 181, pp. 77–90, 2019, doi: <a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">10.1016/j.energy.2019.05.092</a>.","ufg":"<b>Griese, Martin u. a.</b>: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, in: <i>Energy : the international journal</i> 181 (2019),  S. 77–90.","van":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal. 2019;181:77–90.","mla":"Griese, Martin, et al. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” <i>Energy : The International Journal</i>, vol. 181, 2019, pp. 77–90, <a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">https://doi.org/10.1016/j.energy.2019.05.092</a>.","ama":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. <i>Energy : the international journal</i>. 2019;181:77-90. doi:<a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">10.1016/j.energy.2019.05.092</a>","chicago":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte, and Jan Schneider. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” <i>Energy : The International Journal</i> 181 (2019): 77–90. <a href=\"https://doi.org/10.1016/j.energy.2019.05.092\">https://doi.org/10.1016/j.energy.2019.05.092</a>.","bjps":"<b>Griese M <i>et al.</i></b> (2019) Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor. <i>Energy : the international journal</i> <b>181</b>, 77–90."},"language":[{"iso":"eng"}],"page":"77 - 90","_id":"5435","user_id":"83781","keyword":["Biological methanation","Energy management","HIL simulation","Optimization","Scalable models"],"year":"2019","abstract":[{"lang":"eng","text":"Towards renewable energy systems, the coupling of multiple sectors is important and incorporates novel technologies where currently no models exist that correctly represent all transient effects. Therefore, we present a method that incorporates Hardware-in-the-Loop simulations where virtual components as models are coupled to real and experimental facilities in real time. By including experimental components, a higher validity can be obtained and the practical applicability of renewable energy scenario can be discussed more profoundly. In this paper, the considered energy system consists of an experimental biocatalytic methanation reactor, a real photovoltaic park, a regenerative fuel cell and short-term storage units to supply a residential district. A representative control sequence of the methanator is obtained by modeling the scenario as an optimal control problem. A first HIL simulation highlights that modifications of the instrumentation are required for a grid injection of the generated methane. The scientific approach can be applied to any energy system where some of the considered components are available as experimental or real facilities. Non-exisiting components are simply replaced by models. The presented approach helps to determine which parts or process parameters are crucial for the planed operation before the overall energy system is realized on a larger scale. (C) 2019 Elsevier Ltd. All rights reserved."}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"type":"journal_article","author":[{"last_name":"Griese","full_name":"Griese, Martin","id":"52308","first_name":"Martin"},{"first_name":"Marc Philippe","full_name":"Hoffrath, Marc Philippe","last_name":"Hoffrath"},{"first_name":"Timo","last_name":"Broeker","id":"43927","full_name":"Broeker, Timo"},{"first_name":"Thomas","id":"46242","full_name":"Schulte, Thomas","last_name":"Schulte"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"title":"Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor","quality_controlled":"1","isi":"1","date_created":"2021-04-08T07:42:48Z","publication_identifier":{"eissn":["1873-6785"],"issn":["0360-5442"]},"date_updated":"2025-06-25T07:48:53Z","publication_status":"published","volume":181},{"year":"2019","department":[{"_id":"DEP4018"}],"type":"journal_article","author":[{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"},{"last_name":"Broeker","id":"43927","full_name":"Broeker, Timo","first_name":"Timo"},{"last_name":"Hoffrath","full_name":"Hoffrath, M.","first_name":"M."}],"status":"public","title":"Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure","date_created":"2021-04-08T07:42:48Z","publication":"IfGB-Forum Spirituosen und Brennerei ","citation":{"apa":"Schneider, J., Broeker, T., &#38; Hoffrath, M. (2019). Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. <i>IfGB-Forum Spirituosen und Brennerei </i>.","chicago-de":"Schneider, Jan, Timo Broeker und M. Hoffrath. 2019. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. <i>IfGB-Forum Spirituosen und Brennerei </i>.","havard":"J. Schneider, T. Broeker, M. Hoffrath, Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, IfGB-Forum Spirituosen und Brennerei . (2019).","ieee":"J. Schneider, T. Broeker, and M. Hoffrath, “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure,” <i>IfGB-Forum Spirituosen und Brennerei </i>, 2019.","mla":"Schneider, Jan, et al. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” <i>IfGB-Forum Spirituosen und Brennerei </i>, 2019.","chicago":"Schneider, Jan, Timo Broeker, and M. Hoffrath. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” <i>IfGB-Forum Spirituosen und Brennerei </i>, 2019.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Broeker, Timo</span> ; <span style=\"font-variant:small-caps;\">Hoffrath, M.</span>: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In: <i>IfGB-Forum Spirituosen und Brennerei </i> (2019)","short":"J. Schneider, T. Broeker, M. Hoffrath, IfGB-Forum Spirituosen und Brennerei  (2019).","ufg":"<b>Schneider, Jan/Broeker, Timo/Hoffrath, M.</b>: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: <i>IfGB-Forum Spirituosen und Brennerei </i> (2019).","ama":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. <i>IfGB-Forum Spirituosen und Brennerei </i>. Published online 2019.","van":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei . 2019;","bjps":"<b>Schneider J, Broeker T and Hoffrath M</b> (2019) Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. <i>IfGB-Forum Spirituosen und Brennerei </i>."},"language":[{"iso":"ger"}],"date_updated":"2024-05-24T07:57:00Z","_id":"5436","user_id":"83779","publication_status":"published"},{"date_created":"2021-04-08T07:48:27Z","citation":{"ufg":"<b>Schwarzer, Knut u. a.</b>: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 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.","short":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, in: 2019.","chicago-de":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","havard":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019","apa":"Schwarzer, K., Katsch, L., Weishaupt, I., &#38; Schneider, J. (2019). <i>Cyberphysisches System zur thermischen Entkeimung von Getränken</i>. Food Safety Forum, München.","bjps":"<b>Schwarzer K <i>et al.</i></b> (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.","van":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","mla":"Schwarzer, Knut, et al. <i>Cyberphysisches System zur thermischen Entkeimung von Getränken</i>. 2019.","ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019."},"language":[{"iso":"ger"}],"_id":"5437","user_id":"81304","date_updated":"2024-04-15T07:38:30Z","year":"2019","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"type":"conference_abstract","conference":{"start_date":"2019-05-23","end_date":"2019-05-23","name":"Food Safety Forum","location":"München"},"status":"public","author":[{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"first_name":"Linda","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch"},{"first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425"},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"title":"Cyberphysisches System zur thermischen Entkeimung von Getränken"},{"language":[{"iso":"eng"}],"citation":{"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.","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: .","havard":"F. Conradi, P. Wefing, J. Schneider, Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: 2019.","apa":"Conradi, F., Wefing, P., &#38; Schneider, J. (2019). <i>Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?</i> 37th European Brewery Convention 2019, Antwerpen.","chicago":"Conradi, Florian, Patrick Wefing, and Jan Schneider. “Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?,” 2019.","mla":"Conradi, Florian, et al. <i>Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?</i> 2019.","ufg":"<b>Conradi, Florian/Wefing, Patrick/Schneider, Jan</b>: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: o. Hg.: o. O. 2019.","short":"F. Conradi, P. Wefing, J. Schneider, in: 2019.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Conradi, Florian</span> ; <span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: , 2019","bjps":"<b>Conradi F, Wefing P and Schneider J</b> (2019) Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?","ama":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: ; 2019.","van":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In 2019."},"date_updated":"2024-05-24T07:58:23Z","_id":"5444","user_id":"83779","date_created":"2021-04-08T08:47:34Z","type":"conference_abstract","title":"Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?","author":[{"first_name":"Florian","id":"68967","full_name":"Conradi, Florian","last_name":"Conradi"},{"first_name":"Patrick","id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209"}],"status":"public","conference":{"location":"Antwerpen","name":"37th European Brewery Convention 2019","end_date":"2019-06-02","start_date":"2019-06-02"},"year":"2019","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}]},{"date_updated":"2024-05-24T07:58:50Z","_id":"5445","user_id":"83779","language":[{"iso":"eng"}],"citation":{"apa":"Wefing, P., Conradi, F., &#38; Schneider, J. (2019). <i>Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies</i>. 37th European Brewery Convention 2019, Antwerpen.","havard":"P. Wefing, F. Conradi, J. Schneider, Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: 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: .","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. <i>Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies</i>. 2019.","chicago":"Wefing, Patrick, Florian Conradi, and Jan Schneider. “Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies,” 2019.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Conradi, Florian</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: , 2019","short":"P. Wefing, F. Conradi, J. Schneider, in: 2019.","ufg":"<b>Wefing, Patrick/Conradi, Florian/Schneider, Jan</b>: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: o. Hg.: o. O. 2019.","ama":"Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: ; 2019.","van":"Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In 2019.","bjps":"<b>Wefing P, Conradi F and Schneider J</b> (2019) Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies."},"date_created":"2021-04-08T08:47:34Z","title":"Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies","status":"public","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"id":"68967","full_name":"Conradi, Florian","last_name":"Conradi","first_name":"Florian"},{"id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"conference":{"name":"37th European Brewery Convention 2019","location":"Antwerpen","start_date":"2019-06-02","end_date":"2019-06-02"},"type":"conference_abstract","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2019"},{"main_file_link":[{"url":"https://www.bzfe.de/fileadmin/resources/eif/5984_2019_eif_04_x009.pdf","open_access":"1"}],"status":"public","citation":{"mla":"Wittland, Sebastian, et al. “Neuartige Zucker - Kalorienreduktion in Lebensmitteln.” <i>Ernährung im Fokus</i>, no. 4, 2019, pp. 262–67.","chicago":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau, and Jan Schneider. “Neuartige Zucker - Kalorienreduktion in Lebensmitteln.” <i>Ernährung im Fokus</i>, no. 4 (2019): 262–67.","ieee":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, and J. Schneider, “Neuartige Zucker - Kalorienreduktion in Lebensmitteln,” <i>Ernährung im Fokus</i>, no. 4, pp. 262–267, 2019.","apa":"Wittland, S., Stake, K., Schattenberg, B., Rohrbeck, H., Hermenau, U., &#38; Schneider, J. (2019). Neuartige Zucker - Kalorienreduktion in Lebensmitteln. <i>Ernährung im Fokus</i>, <i>4</i>, 262–267.","havard":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, J. Schneider, Neuartige Zucker - Kalorienreduktion in Lebensmitteln, Ernährung im Fokus. (2019) 262–267.","chicago-de":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau und Jan Schneider. 2019. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. <i>Ernährung im Fokus</i>, Nr. 4: 262–267.","bjps":"<b>Wittland S <i>et al.</i></b> (2019) Neuartige Zucker - Kalorienreduktion in Lebensmitteln. <i>Ernährung im Fokus</i> 262–267.","ama":"Wittland S, Stake K, Schattenberg B, Rohrbeck H, Hermenau U, Schneider J. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. <i>Ernährung im Fokus</i>. 2019;(4):262-267.","van":"Wittland S, Stake K, Schattenberg B, Rohrbeck H, Hermenau U, Schneider J. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus. 2019;(4):262–7.","short":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, J. Schneider, Ernährung im Fokus (2019) 262–267.","ufg":"<b>Wittland, Sebastian u. a.</b>: Neuartige Zucker - Kalorienreduktion in Lebensmitteln, in: <i>Ernährung im Fokus</i> (2019), H. 4,  S. 262–267.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wittland, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Stake, Kirsten</span> ; <span style=\"font-variant:small-caps;\">Schattenberg, Britta</span> ; <span style=\"font-variant:small-caps;\">Rohrbeck, Hanna</span> ; <span style=\"font-variant:small-caps;\">Hermenau, Ute</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Neuartige Zucker - Kalorienreduktion in Lebensmitteln. In: <i>Ernährung im Fokus</i>, Bundesanstalt für Landwirtschaft und Ernährung (BLE)  (2019), Nr. 4, S. 262–267"},"language":[{"iso":"ger"}],"oa":"1","publisher":"Bundesanstalt für Landwirtschaft und Ernährung (BLE) ","_id":"5446","user_id":"13209","page":"262-267","publication":"Ernährung im Fokus","type":"journal_article","author":[{"full_name":"Wittland, Sebastian","id":"74203","last_name":"Wittland","first_name":"Sebastian"},{"first_name":"Kirsten","full_name":"Stake, Kirsten","id":"61537","last_name":"Stake"},{"last_name":"Schattenberg","full_name":"Schattenberg, Britta","id":"74227","first_name":"Britta"},{"first_name":"Hanna","last_name":"Rohrbeck","id":"73948","full_name":"Rohrbeck, Hanna"},{"last_name":"Hermenau","full_name":"Hermenau, Ute","id":"42129","first_name":"Ute"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"title":"Neuartige Zucker - Kalorienreduktion in Lebensmitteln","issue":"4","year":"2019","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication_status":"published","date_updated":"2025-03-13T14:09:35Z","publication_identifier":{"issn":["1617-4518"]},"date_created":"2021-04-08T08:57:03Z"},{"type":"conference_abstract","conference":{"location":"Rust","name":"TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung"},"title":" Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant ","status":"public","author":[{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"},{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"first_name":"Florian","id":"68967","full_name":"Conradi, Florian","last_name":"Conradi"}],"year":"2019","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"language":[{"iso":"eng"}],"citation":{"short":"J. Schneider, P. Wefing, F. Conradi, in: 2019.","ufg":"<b>Schneider, Jan/Wefing, Patrick/Conradi, Florian</b>:  Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant , in: o. Hg.: o. O. 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.","apa":"Schneider, J., Wefing, P., &#38; Conradi, F. (2019). <i> Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant </i>. TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung, Rust.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Conradi, Florian</span>:  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.","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: .","bjps":"<b>Schneider J, Wefing P and Conradi F</b> (2019)  Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant .","mla":"Schneider, Jan, et al. <i> Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant </i>. 2019.","ama":"Schneider J, Wefing P, Conradi F.  Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: ; 2019.","van":"Schneider J, Wefing P, Conradi F.  Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . 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Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf.","ieee":"T. Broeker, D. Blöhse, J. Bittner, H.-G. Ramke, and J. Schneider, “Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle,” presented at the Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 2014.","ufg":"<b>Broeker, Timo u. a.</b>: Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle, in: o. Hg.: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, o. O. 2014.","short":"T. Broeker, D. Blöhse, J. Bittner, H.-G. Ramke, J. Schneider, in: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, 2014."},"language":[{"iso":"ger"}],"_id":"5490","publication_status":"published","user_id":"83779","date_updated":"2024-05-24T09:02:58Z"},{"publication_date":"2018-10-00","_id":"3411","user_id":"83779","date_updated":"2024-05-17T13:52:20Z","ipn":"VDI 4066 Blatt1","page":"77","citation":{"ufg":"<b>Schneider, Jan</b>: Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien, o. O. 2013.","short":"J. Schneider, (2013).","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien (2013)","bjps":"<b>Schneider J</b> (2013) Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien.","van":"Schneider J. Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien. 2013.","ama":"Schneider J. Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien. Published online 2013.","ieee":"J. Schneider, “Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien.” 2013.","chicago-de":"Schneider, Jan. 2013. Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien.","havard":"J. Schneider, Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien, (2013).","apa":"Schneider, J. (2013). <i>Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien</i>.","chicago":"Schneider, Jan. “Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien,” 2013.","mla":"Schneider, Jan. <i>Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien</i>. 2013."},"alternative_title":["Hygiene requirements for the production and aseptic filling of beverage products - Principles and design criteria"],"date_created":"2020-09-02T09:23:48Z","title":"Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien","author":[{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"status":"public","type":"patent","ipc":"VDI 4066 Blatt1","department":[{"_id":"DEP4018"}],"abstract":[{"lang":"ger","text":"Diese Richtlinie gibt eine Handlungsanleitung für Planung, Errichtung, Abnahme und Betrieb von Anlagen zur hygienisch sicheren Verarbeitung und für die aseptische Abfüllung von mikrobiologisch sensiblen Getränken und Milchmischgetränken, ohne den Zusatz von Konservierungsmitteln und Kaltentkeimungsmitteln sowie ohne Maßnahmen zur Keiminaktivierung, z.B. die Heißabfüllung oder Tunnelpasteurisation, nach dem Verschließen des Gebindes. Die Richtlinie gilt für aseptische Abfüllanlagen und deren Peripherie, die kommerzielle sterile Getränke und Milchmischgetränke rekontaminationsfrei in vorentkeimte bzw. in der Anlage keimfrei produzierte Packmittel einfüllen und verschließen. Des Weiteren gilt diese Richtlinie für alle zugeordneten Maschinen und Aggregate sowie das Anlagenumfeld. Aseptische Abfüllanlagen der pharmazeutischen Industrie werden nicht behandelt, da die Begrifflichkeiten und Anforderungen von denen der Nahrungsmittel- und Getränkeindustrie abweichen"}],"year":"2013"},{"conference":{"location":"Luxembourg  (Lux)","name":"34th EBC Congress","end_date":"2013-05-28","start_date":"2013-05-28"},"status":"public","author":[{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider"},{"id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer","first_name":"Knut"},{"first_name":"Anna","last_name":"Dammann_","full_name":"Dammann_, Anna","id":"43899"},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"title":"Time-Temperature Integrator for the Flash Pasteurisation","type":"conference","department":[{"_id":"DEP4023"},{"_id":"DEP4009"},{"_id":"DEP4018"}],"year":"2013","_id":"5382","user_id":"83779","date_updated":"2024-05-24T07:02:05Z","citation":{"mla":"Schneider, Jan, et al. <i>Time-Temperature Integrator for the Flash Pasteurisation</i>. 2013.","chicago":"Schneider, Jan, Knut Schwarzer, Anna Dammann_, and Ulrich Müller. “Time-Temperature Integrator for the Flash Pasteurisation,” 2013.","apa":"Schneider, J., Schwarzer, K., Dammann_, A., &#38; Müller, U. (2013). <i>Time-Temperature Integrator for the Flash Pasteurisation</i>. 34th EBC Congress, Luxembourg  (Lux).","havard":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, Time-Temperature Integrator for the Flash Pasteurisation, in: 2013.","chicago-de":"Schneider, Jan, Knut Schwarzer, Anna Dammann_ und Ulrich Müller. 2013. Time-Temperature Integrator for the Flash Pasteurisation. In: .","ieee":"J. Schneider, K. Schwarzer, A. Dammann_, and U. Müller, “Time-Temperature Integrator for the Flash Pasteurisation,” presented at the 34th EBC Congress, Luxembourg  (Lux), 2013.","ama":"Schneider J, Schwarzer K, Dammann_ A, Müller U. Time-Temperature Integrator for the Flash Pasteurisation. In: ; 2013.","van":"Schneider J, Schwarzer K, Dammann_ A, Müller U. Time-Temperature Integrator for the Flash Pasteurisation. In 2013.","bjps":"<b>Schneider J <i>et al.</i></b> (2013) Time-Temperature Integrator for the Flash Pasteurisation.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Dammann_, Anna</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span>: Time-Temperature Integrator for the Flash Pasteurisation. In: , 2013","short":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, in: 2013.","ufg":"<b>Schneider, Jan u. a.</b>: Time-Temperature Integrator for the Flash Pasteurisation, in: o. Hg.: o. O. 2013."},"language":[{"iso":"eng"}],"date_created":"2021-03-31T08:59:38Z"},{"date_created":"2021-03-31T09:04:30Z","user_id":"83779","_id":"5383","date_updated":"2024-05-24T07:02:31Z","citation":{"apa":"Schwarzer, K., Dammann_, A., Müller, U., &#38; Schneider, J. (2013). <i>Critical view on the calculation of pasteurization units in beer</i>. 34th EBC Congress, Luxembourg (Lux).","havard":"K. Schwarzer, A. Dammann_, U. Müller, J. Schneider, Critical view on the calculation of pasteurization units in beer, in: 2013.","chicago-de":"Schwarzer, Knut, Anna Dammann_, Ulrich Müller und Jan Schneider. 2013. Critical view on the calculation of pasteurization units in beer. In: .","ieee":"K. Schwarzer, A. Dammann_, U. Müller, and J. 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Schneider, in: 2013.","ufg":"<b>Schwarzer, Knut u. a.</b>: Critical view on the calculation of pasteurization units in beer, in: o. Hg.: o. O. 2013.","ama":"Schwarzer K, Dammann_ A, Müller U, Schneider J. Critical view on the calculation of pasteurization units in beer. In: ; 2013.","van":"Schwarzer K, Dammann_ A, Müller U, Schneider J. Critical view on the calculation of pasteurization units in beer. 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(Handbuch der Lebensmittelhygiene ).","ama":"Schneider J. <i>Biologische Stabilisierung durch Schutzgasanwendung in Packungen</i>. Behrs-Verlag; 2013.","short":"J. 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Schneider, Brennende Themen mit kühlem Kopf umsetzen, Getränkeherstellung . (2013).","apa":"Schneider, J. (2013). Brennende Themen mit kühlem Kopf umsetzen. <i>Getränkeherstellung </i>."},"date_updated":"2024-05-24T09:05:27Z","_id":"5494","user_id":"83779"},{"date_created":"2021-04-12T07:12:12Z","language":[{"iso":"eng"}],"citation":{"ufg":"<b>Schneider, Jan u. a.</b>: Gentle Beverage Pasteurisation, in: o. Hg.: o. O. 2013.","ieee":"J. Schneider, K. Schwarzer, A. Dammann_, and U. Müller, “Gentle Beverage Pasteurisation,” presented at the KHS Forum, drinktec, München, 2013.","short":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, in: 2013.","havard":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, Gentle Beverage Pasteurisation, in: 2013.","chicago-de":"Schneider, Jan, Knut Schwarzer, Anna Dammann_ und Ulrich Müller. 2013. Gentle Beverage Pasteurisation. 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