[{"doi":"https://doi.org/10.1007/s00217-025-04860-5","publication":"European Food Research and Technology","publisher":"Springer","language":[{"iso":"eng"}],"citation":{"din1505-2-1":"Katsch, Linda ; Weishaupt, Imke ; Sokolowsky, Martina ; Gibson, Brian R. ; Schneider, Jan: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: European Food Research and Technology. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","ufg":"Katsch, Linda u. a.: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: European Food Research and Technology (2025), H. 251, S. 3649–3668.","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","van":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649–68.","ama":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649-3668. doi:https://doi.org/10.1007/s00217-025-04860-5","bjps":"Katsch L et al. (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. European Food Research and Technology 3649–3668.","chicago-de":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson und Jan Schneider. 2025. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, Nr. 251: 3649–3668. doi:https://doi.org/10.1007/s00217-025-04860-5, .","havard":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, European Food Research and Technology. (2025) 3649–3668.","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., & Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, 251, 3649–3668. https://doi.org/10.1007/s00217-025-04860-5","ieee":"L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice,” European Food Research and Technology, no. 251, pp. 3649–3668, 2025, doi: https://doi.org/10.1007/s00217-025-04860-5.","chicago":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251 (2025): 3649–68. https://doi.org/10.1007/s00217-025-04860-5.","mla":"Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251, 2025, pp. 3649–68, https://doi.org/10.1007/s00217-025-04860-5."},"page":"3649-3668","_id":"13084","keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"user_id":"83781","status":"public","quality_controlled":"1","date_created":"2025-07-25T17:15:07Z","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"date_updated":"2025-10-29T10:07:41Z","publication_status":"published","year":"2025","abstract":[{"text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.","lang":"eng"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"place":"Berlin ; Heidelberg","type":"scientific_journal_article","issue":"251","title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","author":[{"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"},{"full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky","first_name":"Martina"},{"first_name":"Brian R.","last_name":"Gibson","full_name":"Gibson, Brian R."},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}]},{"language":[{"iso":"ger"}],"citation":{"chicago":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky, and Jan Schneider. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025. https://doi.org/10.1002/lemi.202559165.","mla":"Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165.","ieee":"L. Katsch, A. Steinmetzler, M. Sokolowsky, and J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025. doi: 10.1002/lemi.202559165.","havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","chicago-de":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky und Jan Schneider. 2025. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. doi:10.1002/lemi.202559165, .","apa":"Katsch, L., Steinmetzler, A., Sokolowsky, M., & Schneider, J. (2025). Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 53. Deutsche Lebensmittelchemietage, Halle (Saale). https://doi.org/10.1002/lemi.202559165","bjps":"Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .","ama":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests.; 2025. doi:10.1002/lemi.202559165","van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","ufg":"Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","short":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","din1505-2-1":"Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025"},"date_updated":"2025-09-29T09:20:32Z","_id":"13094","publication_status":"published","user_id":"71614","date_created":"2025-07-30T12:39:28Z","doi":"10.1002/lemi.202559165","type":"conference_poster","title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","first_name":"Linda"},{"first_name":"Arthur","full_name":"Steinmetzler, Arthur","id":"76446","last_name":"Steinmetzler"},{"first_name":"Martina","id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"status":"public","conference":{"location":"Halle (Saale)","name":"53. Deutsche Lebensmittelchemietage","end_date":"2025-09-24","start_date":"2025-09-22"},"year":"2025","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}]},{"author":[{"last_name":"Katsch","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614","first_name":"Linda"},{"id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","first_name":"Martina"},{"first_name":"Brian","full_name":"Gibson, Brian","last_name":"Gibson"},{"full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"issue":"2","title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","type":"scientific_journal_article","place":"Amsterdam","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","text":"Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes."}],"year":"2025","publication_status":"published","volume":5,"date_updated":"2025-11-05T08:17:40Z","publication_identifier":{"eissn":["2772-5022"]},"date_created":"2025-10-27T16:10:29Z","quality_controlled":"1","article_number":"101471","status":"public","user_id":"83781","_id":"13271","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"citation":{"chicago-de":"Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research 5, Nr. 2. doi:10.1016/j.afres.2025.101471, .","havard":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Gibson, Brian ; Schneider, Jan: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: Applied Food Research Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","apa":"Katsch, L., Sokolowsky, M., Gibson, B., & Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research, 5(2), Article 101471. https://doi.org/10.1016/j.afres.2025.101471","ieee":"L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice,” Applied Food Research, vol. 5, no. 2, Art. no. 101471, 2025, doi: 10.1016/j.afres.2025.101471.","ufg":"Katsch, Linda u. a.: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: Applied Food Research 5 (2025), H. 2.","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","chicago":"Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research 5, no. 2 (2025). https://doi.org/10.1016/j.afres.2025.101471.","van":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2).","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research, vol. 5, no. 2, 101471, 2025, https://doi.org/10.1016/j.afres.2025.101471.","ama":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2). doi:10.1016/j.afres.2025.101471","bjps":"Katsch L et al. (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. Applied Food Research 5."},"language":[{"iso":"eng"}],"publisher":"Elsevier","doi":"10.1016/j.afres.2025.101471","publication":"Applied Food Research","intvolume":" 5"},{"date_created":"2024-06-18T10:28:05Z","citation":{"havard":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024","apa":"Katsch, L., Trilling-Haasler, M., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 39th EBC Congress, Lille.","ieee":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","ufg":"Katsch, Linda u. a.: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, o. O. 2024.","short":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","chicago":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","van":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","ama":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles.; 2024.","mla":"Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. ."},"language":[{"iso":"eng"}],"publication_status":"published","_id":"11537","user_id":"81304","date_updated":"2025-10-17T18:30:25Z","year":"2024","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"type":"conference_poster","conference":{"start_date":"2024-05-26","end_date":"2024-05-30","location":"Lille","name":"39th EBC Congress"},"author":[{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"full_name":"Trilling-Haasler, Marc","id":"81622","orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","first_name":"Marc"},{"first_name":"Amir","last_name":"Fahmi","full_name":"Fahmi, Amir"},{"full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595","first_name":"Miriam"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"status":"public","title":"Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles"},{"quality_controlled":"1","has_accepted_license":"1","date_created":"2024-06-28T12:57:01Z","citation":{"mla":"Trilling-Haasler, Marc, et al. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . 2024.","chicago":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","apa":"Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., & Schneider, J. (2024). Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 39th EBC Congress 2024, Lille.","havard":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024.","chicago-de":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast .","ieee":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","van":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","ama":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast .; 2024.","bjps":"Trilling-Haasler M et al. (2024) Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . .","din1505-2-1":"Trilling-Haasler, Marc ; Tebbe, Jörn ; Lange-Hegermann, Markus ; Schneider, Jan: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024","short":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","ufg":"Trilling-Haasler, Marc u. a.: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , o. O. 2024."},"language":[{"iso":"eng"}],"_id":"11605","user_id":"81304","keyword":["surplus yeast","membrane filtration","microfiltration"],"publication_status":"published","date_updated":"2025-10-17T18:36:48Z","abstract":[{"lang":"eng","text":"The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called \"Inflexion Point\" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery."}],"year":"2024","ddc":["600"],"department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"type":"conference_poster","conference":{"location":"Lille","name":"39th EBC Congress 2024","end_date":"2024-05-30","start_date":"2024-05-26"},"status":"public","author":[{"id":"81622","full_name":"Trilling-Haasler, Marc","orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","first_name":"Marc"},{"first_name":"Jörn","id":"85958","full_name":"Tebbe, Jörn","last_name":"Tebbe"},{"last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","id":"71761","first_name":"Markus"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}],"title":"Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast "},{"user_id":"83781","_id":"11607","keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"publication_status":"published","date_updated":"2024-07-01T08:30:08Z","language":[{"iso":"eng"}],"citation":{"havard":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024.","chicago-de":"Nolte, Jannik, Ludger Hense, Imke Weishaupt und Jan Schneider. 2024. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization.","din1505-2-1":"Nolte, Jannik ; Hense, Ludger ; Weishaupt, Imke ; Schneider, Jan: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024","apa":"Nolte, J., Hense, L., Weishaupt, I., & Schneider, J. (2024). How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 39th EBC Congress 2024, Lille.","ufg":"Nolte, Jannik u. a.: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, o. O. 2024.","ieee":"J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","short":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","chicago":"Nolte, Jannik, Ludger Hense, Imke Weishaupt, and Jan Schneider. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","van":"Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","ama":"Nolte J, Hense L, Weishaupt I, Schneider J. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization.; 2024.","mla":"Nolte, Jannik, et al. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. 2024.","bjps":"Nolte J et al. (2024) How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. ."},"date_created":"2024-06-28T13:02:59Z","conference":{"name":"39th EBC Congress 2024","location":"Lille","end_date":"2024-05-30","start_date":"2024-05-26"},"title":"How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization","status":"public","author":[{"full_name":"Nolte, Jannik","last_name":"Nolte","first_name":"Jannik"},{"first_name":"Ludger ","full_name":"Hense, Ludger ","last_name":"Hense"},{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"type":"conference_poster","department":[{"_id":"DEP4028"},{"_id":"DEP4018"}],"abstract":[{"text":"Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved.","lang":"eng"}],"year":"2024"},{"date_created":"2024-06-28T13:06:34Z","citation":{"apa":"Trilling-Haasler, M., Jürgensmeier, S.-E., & Schneider, J. (2024). Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 39th EBC Congress 2024, Lille.","havard":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024.","chicago-de":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions.","ieee":"M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","mla":"Trilling-Haasler, Marc, et al. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. 2024.","chicago":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","din1505-2-1":"Trilling-Haasler, Marc ; Jürgensmeier, Simon-Elias ; Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024","short":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","ufg":"Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.","van":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","ama":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions.; 2024.","bjps":"Trilling-Haasler M, Jürgensmeier S-E and Schneider J (2024) Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. ."},"language":[{"iso":"eng"}],"_id":"11608","keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"user_id":"81304","publication_status":"published","date_updated":"2025-10-17T18:37:36Z","abstract":[{"lang":"eng","text":"The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur."}],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"type":"conference_poster","conference":{"end_date":"2024-05-30","start_date":"2024-05-26","location":"Lille","name":"39th EBC Congress 2024"},"author":[{"id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383","first_name":"Marc"},{"first_name":"Simon-Elias","full_name":"Jürgensmeier, Simon-Elias","last_name":"Jürgensmeier"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209"}],"status":"public","title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions"},{"date_created":"2024-09-02T10:47:36Z","user_id":"83781","_id":"11860","publication_status":"published","date_updated":"2025-01-30T15:26:12Z","citation":{"mla":"Katsch, Linda, et al. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","chicago":"Katsch, Linda, Martina Sokolowsky, and Jan Schneider. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","apa":"Katsch, L., Sokolowsky, M., & Schneider, J. (2024). Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 52. Deutsche Lebensmittelchemietage, Freising.","chicago-de":"Katsch, Linda, Martina Sokolowsky und Jan Schneider. 2024. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.","havard":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","ieee":"L. Katsch, M. Sokolowsky, and J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","van":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","ama":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.; 2024.","bjps":"Katsch L, Sokolowsky M and Schneider J (2024) Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. .","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024","short":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","ufg":"Katsch, Linda/Sokolowsky, Martina/Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, o. O. 2024."},"language":[{"iso":"ger"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"year":"2024","conference":{"location":"Freising","name":"52. Deutsche Lebensmittelchemietage","start_date":"2024-09-16","end_date":"2024-09-18"},"status":"public","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","id":"76708","first_name":"Martina"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"title":"Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft","type":"conference_poster"},{"type":"conference_speech","title":"FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken","status":"public","author":[{"first_name":"Arthur","full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen"},{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"id":"71991","full_name":"Meyer, Mandy Isabel","last_name":"Meyer","first_name":"Mandy Isabel"},{"first_name":"Manuel","orcid":"0000-0002-9974-2543","last_name":"Zimmer","full_name":"Zimmer, Manuel","id":"71613"},{"last_name":"Bator","id":"46440","full_name":"Bator, Martyna","first_name":"Martyna"},{"first_name":"Masoumeh","last_name":"Darvishi","id":"81495","full_name":"Darvishi, Masoumeh"},{"first_name":"Christoph-Alexander","id":"64782","full_name":"Holst, Christoph-Alexander","last_name":"Holst"},{"first_name":"Volker","id":"1804","full_name":"Lohweg, Volker","last_name":"Lohweg","orcid":"0000-0002-3325-7887"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"conference":{"start_date":"2024-10-10","end_date":"2024-10-12","name":"GDL Kongress Lebensmitteltechnologie","location":"Lemgo"},"year":"2024","department":[{"_id":"DEP4018"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"language":[{"iso":"eng"}],"citation":{"ufg":"Gossen, Arthur u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, o. O. 2024.","short":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Meyer, Mandy Isabel ; Zimmer, Manuel ; Bator, Martyna ; Darvishi, Masoumeh ; Holst, Christoph-Alexander ; Lohweg, Volker ; u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024","bjps":"Gossen A et al. (2024) FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. .","van":"Gossen A, Katsch L, Meyer MI, Zimmer M, Bator M, Darvishi M, et al. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","ama":"Gossen A, Katsch L, Meyer MI, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.; 2024.","ieee":"A. Gossen et al., FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","havard":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","chicago-de":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.","apa":"Gossen, A., Katsch, L., Meyer, M. I., Zimmer, M., Bator, M., Darvishi, M., Holst, C.-A., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. GDL Kongress Lebensmitteltechnologie, Lemgo.","chicago":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","mla":"Gossen, Arthur, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024."},"date_updated":"2025-10-17T18:30:10Z","publication_status":"published","_id":"11978","user_id":"81304","date_created":"2024-10-09T14:17:04Z"},{"conference":{"start_date":"2024-11-12","end_date":"2024-11-14","location":"Bruges","name":"38th EFFoST International Conference"},"title":"Shelf life prediction of beverage bases with multivariate accelerated shelf life testing","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614"},{"last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446","first_name":"Arthur"},{"full_name":"Bator, Martyna","id":"46440","last_name":"Bator","first_name":"Martyna"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"status":"public","type":"conference_poster","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024","_id":"11981","user_id":"81304","publication_status":"published","date_updated":"2025-10-17T18:29:53Z","language":[{"iso":"eng"}],"citation":{"chicago":"Katsch, Linda, Arthur Gossen, Martyna Bator, and Jan Schneider. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","mla":"Katsch, Linda, et al. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. 2024.","ieee":"L. Katsch, A. Gossen, M. Bator, and J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","chicago-de":"Katsch, Linda, Arthur Gossen, Martyna Bator und Jan Schneider. 2024. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing.","havard":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024.","apa":"Katsch, L., Gossen, A., Bator, M., & Schneider, J. (2024). Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 38th EFFoST International Conference, Bruges.","bjps":"Katsch L et al. (2024) Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. .","van":"Katsch L, Gossen A, Bator M, Schneider J. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","ama":"Katsch L, Gossen A, Bator M, Schneider J. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing.; 2024.","ufg":"Katsch, Linda u. a.: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, o. O. 2024.","short":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","din1505-2-1":"Katsch, Linda ; Gossen, Arthur ; Bator, Martyna ; Schneider, Jan: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024"},"date_created":"2024-10-09T14:24:22Z"},{"date_created":"2024-10-15T16:49:08Z","date_updated":"2025-10-17T18:29:39Z","user_id":"81304","_id":"11994","publication_status":"published","citation":{"mla":"Gossen, Arthur, et al. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients. 2024.","ama":"Gossen A, Katsch L, Zimmer M, Bator M, Lohweg V, Schneider J. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients.; 2024.","van":"Gossen A, Katsch L, Zimmer M, Bator M, Lohweg V, Schneider J. FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. 2024.","chicago":"Gossen, Arthur, Linda Katsch, Manuel Zimmer, Martyna Bator, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients, 2024.","bjps":"Gossen A et al. (2024) FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients. .","apa":"Gossen, A., Katsch, L., Zimmer, M., Bator, M., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. Anuga FoodTec , Köln.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Zimmer, Manuel ; Bator, Martyna ; Lohweg, Volker ; Schneider, Jan: FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, 2024","chicago-de":"Gossen, Arthur, Linda Katsch, Manuel Zimmer, Martyna Bator, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients.","havard":"A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, 2024.","short":"A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Use of Multimodal Information Fusion for the Realisation of a Monitoring Device and a Life Cycle Simulator for the Investigation and Quantification of Quality-Determining Parameters and the Shelf Life of Food and Its Ingredients, 2024.","ufg":"Gossen, Arthur u. a.: FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients, o. O. 2024.","ieee":"A. Gossen, L. Katsch, M. Zimmer, M. Bator, V. Lohweg, and J. Schneider, FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients. 2024."},"language":[{"iso":"eng"}],"department":[{"_id":"DEP4018"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024","author":[{"full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen","first_name":"Arthur"},{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"first_name":"Manuel","orcid":"0000-0002-9974-2543","last_name":"Zimmer","full_name":"Zimmer, Manuel","id":"71613"},{"full_name":"Bator, Martyna","id":"46440","last_name":"Bator","first_name":"Martyna"},{"first_name":"Volker","last_name":"Lohweg","orcid":"0000-0002-3325-7887","id":"1804","full_name":"Lohweg, Volker"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"status":"public","title":"FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients","conference":{"location":"Köln","name":"Anuga FoodTec ","start_date":"2024-03-19","end_date":"2024-03-22"},"type":"conference_poster"},{"title":"PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"full_name":"Trilling-Haasler, Marc","id":"81622","orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","first_name":"Marc"},{"first_name":"Miriam","orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"status":"public","conference":{"end_date":"2024-03-22","start_date":"2024-03-19","name":"Anuga FoodTec ","location":"Köln"},"type":"conference_poster","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024","date_updated":"2025-10-17T18:29:19Z","_id":"11996","user_id":"81304","publication_status":"published","language":[{"iso":"eng"}],"citation":{"short":"L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, J. Schneider, PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods, 2024.","ieee":"L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, and J. Schneider, PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. 2024.","ufg":"Katsch, Linda u. a.: PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, o. O. 2024.","apa":"Katsch, L., Trilling-Haasler, M., Pein-Hackelbusch, M., & Schneider, J. (2024). PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. Anuga FoodTec , Köln.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Miriam Pein-Hackelbusch und Jan Schneider. 2024. PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods.","havard":"L. Katsch, M. Trilling-Haasler, M. Pein-Hackelbusch, J. Schneider, PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, 2024.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Pein-Hackelbusch, Miriam ; Schneider, Jan: PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods, 2024","bjps":"Katsch L et al. (2024) PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods. .","van":"Katsch L, Trilling-Haasler M, Pein-Hackelbusch M, Schneider J. PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods. 2024.","mla":"Katsch, Linda, et al. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods. 2024.","ama":"Katsch L, Trilling-Haasler M, Pein-Hackelbusch M, Schneider J. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods.; 2024.","chicago":"Katsch, Linda, Marc Trilling-Haasler, Miriam Pein-Hackelbusch, and Jan Schneider. PETauthent – Authentication of PET Recyclate for Food Packaging Using Data-Intensive Sensors and Machine Learning Methods, 2024."},"date_created":"2024-10-15T16:50:51Z"},{"date_updated":"2025-10-17T18:29:07Z","_id":"12013","user_id":"81304","publication_status":"published","language":[{"iso":"ger"}],"citation":{"chicago":"Trilling-Haasler, Marc, Linda Katsch, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024.","mla":"Trilling-Haasler, Marc, et al. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024.","ieee":"M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024.","chicago-de":"Trilling-Haasler, Marc, Linda Katsch, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? .","havard":"M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024.","apa":"Trilling-Haasler, M., Katsch, L., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . GDL Kongress Lebensmitteltechnologie, Lemgo.","bjps":"Trilling-Haasler M et al. (2024) Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . .","van":"Trilling-Haasler M, Katsch L, Fahmi A, Pein-Hackelbusch M, Schneider J. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? . 2024.","ama":"Trilling-Haasler M, Katsch L, Fahmi A, Pein-Hackelbusch M, Schneider J. Der rPET Gehalt in Flaschen - eine Frage des Glaubens? .; 2024.","ufg":"Trilling-Haasler, Marc u. a.: Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , o. O. 2024.","short":"M. Trilling-Haasler, L. Katsch, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Der rPET Gehalt in Flaschen - eine Frage des Glaubens? , 2024"},"date_created":"2024-11-04T15:34:37Z","title":"Der rPET Gehalt in Flaschen - eine Frage des Glaubens? ","status":"public","author":[{"first_name":"Marc","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"first_name":"Amir","full_name":"Fahmi, Amir","last_name":"Fahmi"},{"full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595","first_name":"Miriam"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"conference":{"end_date":"2024-10-12","start_date":"2024-10-10","location":"Lemgo","name":"GDL Kongress Lebensmitteltechnologie"},"type":"conference_speech","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024"},{"language":[{"iso":"ger"}],"citation":{"short":"K. Schwarzer, J. Schneider, U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024.","ufg":"Schwarzer, Knut/Schneider, Jan/Müller, Ulrich: Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, o. O. 2024.","ieee":"K. Schwarzer, J. Schneider, and U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024.","apa":"Schwarzer, K., Schneider, J., & Müller, U. (2024). Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","chicago-de":"Schwarzer, Knut, Jan Schneider und Ulrich Müller. 2024. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit.","havard":"K. Schwarzer, J. Schneider, U. Müller, Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024.","din1505-2-1":"Schwarzer, Knut ; Schneider, Jan ; Müller, Ulrich: Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024","bjps":"Schwarzer K, Schneider J and Müller U (2024) Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. .","van":"Schwarzer K, Schneider J, Müller U. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024.","ama":"Schwarzer K, Schneider J, Müller U. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit.; 2024.","mla":"Schwarzer, Knut, et al. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit. 2024.","chicago":"Schwarzer, Knut, Jan Schneider, and Ulrich Müller. Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit, 2024."},"date_updated":"2024-11-08T14:39:10Z","user_id":"83781","_id":"12020","publication_status":"published","keyword":["Getränke","Pasteurisation","Nachhaltigkeit","KZE","Tunnelpasteur","LDzBase"],"date_created":"2024-11-06T16:38:02Z","type":"conference_poster","title":"Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit","status":"public","author":[{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"},{"full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"conference":{"end_date":"2024-10-12","start_date":"2024-10-11","name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo"},"year":"2024","department":[{"_id":"DEP4009"},{"_id":"DEP4018"},{"_id":"DEP4028"}]},{"date_created":"2024-06-20T14:32:23Z","_id":"11546","publication_status":"published","user_id":"81304","date_updated":"2025-10-17T18:28:54Z","citation":{"ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023.","van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023."},"language":[{"iso":"ger"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2023","conference":{"end_date":"2023-11-16","start_date":"2023-11-16","name":"BGS-Professorentreff","location":"Kaiserslautern"},"status":"public","author":[{"orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc","first_name":"Marc"},{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","first_name":"Linda"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"title":"PETauthent","type":"conference_speech"},{"date_updated":"2025-06-12T13:52:58Z","volume":"IV","publication_status":"published","date_created":"2023-08-29T07:11:43Z","publication_identifier":{"issn":["0934-9340"]},"title":"FAN measurement during mashing","author":[{"first_name":"Patrick","id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing"},{"first_name":"Jan","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"place":"Nürnberg","type":"industry_journal_article","department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"year":"2023","page":"224-227","_id":"10245","user_id":"83781","publisher":"Hans Carl Verlag","language":[{"iso":"eng"}],"citation":{"chicago":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023): 224–27.","mla":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.","chicago-de":"Wefing, Patrick und Jan Schneider. 2023. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry IV: 224–227.","havard":"P. Wefing, J. Schneider, FAN measurement during mashing, Brauwelt International : Journal for the Brewing and Beverage Industry . IV (2023) 224–227.","apa":"Wefing, P., & Schneider, J. (2023). FAN measurement during mashing. Brauwelt International : Journal for the Brewing and Beverage Industry , IV, 224–227.","ieee":"P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international : journal for the brewing and beverage industry , vol. IV, pp. 224–227, 2023.","van":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224–7.","ama":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224-227.","bjps":"Wefing P and Schneider J (2023) FAN Measurement during Mashing. Brauwelt international : journal for the brewing and beverage industry IV, 224–227.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN measurement during mashing. In: Brauwelt international : journal for the brewing and beverage industry Bd. IV. Nürnberg, Hans Carl Verlag (2023), S. 224–227","ufg":"Wefing, Patrick/Schneider, Jan: FAN measurement during mashing, in: Brauwelt international : journal for the brewing and beverage industry IV (2023), S. 224–227.","short":"P. Wefing, J. Schneider, Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023) 224–227."},"publication":"Brauwelt international : journal for the brewing and beverage industry ","status":"public","main_file_link":[{"url":"https://www.wiso-net.de/document/BWI__27265b717c9f07b591a28ea622533b9029cfbf1c"}]},{"place":"[Piscataway, NJ]","type":"conference_editor_article","title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","author":[{"first_name":"Jörn","last_name":"Tebbe","full_name":"Tebbe, Jörn","id":"79072"},{"id":"58915","full_name":"Pawlik, Thomas","last_name":"Pawlik","first_name":"Thomas"},{"full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383","first_name":"Marc"},{"first_name":"Jannis","full_name":"Löbner, Jannis","id":"74097","last_name":"Löbner"},{"first_name":"Markus","id":"71761","full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"year":"2023","abstract":[{"lang":"eng","text":"Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products."}],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-06-26T07:48:22Z","publication_status":"published","date_created":"2023-11-21T08:04:41Z","publication_identifier":{"isbn":["978-1-6654-9314-7 "],"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"]},"status":"public","conference":{"start_date":"2023-07-17","end_date":"2023-07-20","name":"21st International Conference on Industrial Informatics ; INDIN 2023","location":"Lemgo"},"publisher":"IEEE","language":[{"iso":"eng"}],"citation":{"din1505-2-1":"Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023","short":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023.","ufg":"Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","van":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","ama":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913","bjps":"Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","apa":"Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913","havard":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023.","chicago-de":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .","ieee":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913.","mla":"Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913.","chicago":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913."},"page":"1-7","editor":[{"first_name":"Jürgen","last_name":"Jasperneite","id":"1899","full_name":"Jasperneite, Jürgen"},{"first_name":"Lukasz","last_name":"Wisniewski","id":"1710","full_name":"Wisniewski, Lukasz"},{"first_name":"Kim","last_name":"Fung Man","full_name":"Fung Man, Kim"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"user_id":"83781","_id":"10787","keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"],"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","doi":"10.1109/INDIN51400.2023.10217913"},{"author":[{"last_name":"Wefing","full_name":"Wefing, Patrick","id":"68976","first_name":"Patrick"},{"first_name":"Marc","id":"81622","full_name":"Trilling, Marc","orcid":"0000-0002-3685-6383","last_name":"Trilling"},{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"title":"A continuous mashing plant controlled by mean residence time","issue":"1","type":"scientific_journal_article","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2023","abstract":[{"text":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters","lang":"eng"}],"date_updated":"2025-01-30T15:33:02Z","publication_status":"published","volume":129,"date_created":"2023-04-12T07:26:12Z","has_accepted_license":"1","quality_controlled":"1","status":"public","main_file_link":[{"open_access":"1"}],"ddc":["600"],"page":"1-23","_id":"9697","user_id":"83781","keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"oa":"1","publisher":"Wiley","citation":{"ama":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7","van":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23.","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","din1505-2-1":"Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23","ufg":"Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1, S. 1–23.","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","chicago":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7.","mla":"Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.","havard":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23.","chicago-de":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .","apa":"Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7","ieee":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7."},"language":[{"iso":"eng"}],"doi":"10.58430/jib.v129i1.7","publication":"Journal of The Institute of Brewing","intvolume":" 129"},{"date_updated":"2026-03-12T11:52:14Z","volume":75,"publication_status":"published","isi":"1","date_created":"2022-02-28T10:50:48Z","publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"type":"journal_article","issue":"1/2","title":"Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker","author":[{"last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425","first_name":"Imke"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"year":"2022","abstract":[{"lang":"eng","text":"The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising."}],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"external_id":{"isi":["000858906600001"]},"publisher":"Carl","oa":"1","language":[{"iso":"eng"}],"citation":{"short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: Brewing science 75 (2022), H. 1/2, S. 1–8.","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: Brewing science Bd. 75, Carl (2022), Nr. 1/2, S. 1–8","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. Brewing science 75, 1–8.","ama":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt","van":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8.","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” Brewing science, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing Science, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .","mla":"Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt."},"page":"1-8","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"_id":"7090","user_id":"83778","intvolume":" 75","doi":"10.23763/BrSc21-20weishaupt","publication":"Brewing science","main_file_link":[{"open_access":"1","url":"https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker"}],"status":"public"},{"year":"2022","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"type":"conference_speech","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","status":"public","author":[{"first_name":"Patrick","full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing"},{"first_name":"Florian","id":"68967","full_name":"Conradi, Florian","last_name":"Conradi"},{"first_name":"Johannes","full_name":"Rämisch, Johannes","last_name":"Rämisch"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan"}],"conference":{"name":"European Brewery Convention 2022","location":"Madrid","start_date":"2022-05-30","end_date":"2022-06-01"},"date_created":"2022-04-01T11:29:28Z","publication_identifier":{"isbn":["978-1-7138-7038-8"]},"publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","publisher":"Curran Associates, Inc.","language":[{"iso":"eng"}],"citation":{"chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022.","mla":"Wefing, Patrick, et al. “Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain, Curran Associates, Inc., 2022.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance : Curran Associates, Inc., 2022","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. 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Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022.","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","van":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022.","ieee":"A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. 2022.","apa":"Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln.","chicago-de":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion.","havard":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022."},"date_created":"2022-05-04T14:24:04Z","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","status":"public","author":[{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425"},{"full_name":"Sürmeli, Baris Gün","id":"72560","last_name":"Sürmeli","first_name":"Baris Gün"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"conference":{"name":"Anuga Foodtec 2022","location":"Köln","start_date":"2022-04-25","end_date":"2022-04-29"},"type":"conference_speech","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022"},{"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2022","title":"Recyclate Transparency","status":"public","author":[{"first_name":"Linda","id":"71614","full_name":"Katsch, Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 "},{"first_name":"Marc","id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"conference":{"start_date":"2022-09-19","end_date":"2022-09-19","name":"AIMonday NRW KI und Kreislaufwirtschaft","location":"Lemgo"},"type":"conference_speech","date_created":"2024-06-20T14:28:24Z","date_updated":"2025-10-17T18:28:42Z","user_id":"81304","_id":"11545","publication_status":"published","language":[{"iso":"eng"}],"citation":{"din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","ufg":"Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","bjps":"Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. .","havard":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo.","ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022."}},{"year":"2022","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"type":"conference_poster","conference":{"start_date":"2022-05-30","end_date":"2022-06-01","name":"38th EBC Congress","location":"Madrid"},"status":"public","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"id":"68967","full_name":"Conradi, Florian","last_name":"Conradi","first_name":"Florian"},{"first_name":"Patrick","full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"title":"Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain ","publication_identifier":{"isbn":["978-1-7138-7038-8 "]},"date_created":"2022-07-05T08:36:53Z","citation":{"chicago":"Katsch, Linda, Florian Conradi, Patrick Wefing, and Jan Schneider. Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc., 2022.","mla":"Katsch, Linda, et al. “Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy.” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain , Curran Associates, Inc., 2022.","havard":"L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy, Curran Associates, Inc., 2022.","chicago-de":"Katsch, Linda, Florian Conradi, Patrick Wefing und Jan Schneider. 2022. Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc.","apa":"Katsch, L., Conradi, F., Wefing, P., & Schneider, J. (2022). Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain . 38th EBC Congress, Madrid. Curran Associates, Inc.","ieee":"L. Katsch, F. Conradi, P. Wefing, and J. Schneider, Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy. Curran Associates, Inc., 2022.","van":"Katsch L, Conradi F, Wefing P, Schneider J. 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Curran Associates, Inc.","din1505-2-1":"Katsch, Linda ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy : Curran Associates, Inc., 2022","ufg":"Katsch, Linda u. a.: Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy, o. O. 2022.","short":"L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy, Curran Associates, Inc., 2022."},"language":[{"iso":"eng"}],"publisher":"Curran Associates, Inc.","publication_status":"published","_id":"8424","user_id":"81304","date_updated":"2025-10-17T18:28:26Z"},{"place":"Nürnberg","type":"industry_journal_article","issue":"3","title":"Potential for gentler pasteurization","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"status":"public","year":"2022","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publisher":"Fachverlag Hans Carl GmbH","language":[{"iso":"eng"}],"citation":{"van":"Katsch L, Schneider J. Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries. 2022;(3):182–5.","ama":"Katsch L, Schneider J. Potential for gentler pasteurization. Brauwelt international : special journal covering the brewing and beverage industries. 2022;(3):182-185.","bjps":"Katsch L and Schneider J (2022) Potential for Gentler Pasteurization. Brauwelt international : special journal covering the brewing and beverage industries 182–185.","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Potential for gentler pasteurization. In: Brauwelt international : special journal covering the brewing and beverage industries. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 3, S. 182–185","short":"L. Katsch, J. 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Conradi, “Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis,” presented at the 14th International Trends in Brewing, Leuven, Belgien, 2021.","havard":"F. Conradi, Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: 2021.","chicago-de":"Conradi, Florian. 2021. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: .","apa":"Conradi, F. (2021). Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. 14th International Trends in Brewing, Leuven, Belgien.","bjps":"Conradi F (2021) Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis.","ama":"Conradi F. 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Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen","location":"Hard"},"status":"public","author":[{"last_name":"Conradi","full_name":"Conradi, Florian","id":"68967","first_name":"Florian"}],"title":"Rezyklaterkennung in PET-Preforms","year":"2021","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"citation":{"havard":"F. Conradi, Rezyklaterkennung in PET-Preforms, in: 2021.","chicago-de":"Conradi, Florian. 2021. Rezyklaterkennung in PET-Preforms. In: .","apa":"Conradi, F. (2021). Rezyklaterkennung in PET-Preforms. 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard.","ieee":"F. Conradi, “Rezyklaterkennung in PET-Preforms,” presented at the 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard, 2021.","chicago":"Conradi, Florian. “Rezyklaterkennung in PET-Preforms,” 2021.","mla":"Conradi, Florian. 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Behr´s Verlag.","chicago-de":"Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, hg. von Behr´s Verlag GmbH. 1. Aufl. Hamburg: Behr´s Verlag.","havard":"B. Schattenberg, K. Stake, J. Schneider, Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken,” in Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag GmbH, Ed. Hamburg: Behr´s Verlag, 2021.","mla":"Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021.","chicago":"Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” In Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed. Hamburg: Behr´s Verlag, 2021.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH (Hrsg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1. Aufl. Hamburg : Behr´s Verlag, 2021","short":"B. Schattenberg, K. Stake, J. Schneider, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Hg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg 12021.","ama":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, ed. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Behr´s Verlag; 2021.","van":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, editor. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Hamburg: Behr´s Verlag; 2021.","bjps":"Schattenberg B, Stake K and Schneider J (2021) Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed. Hamburg: Behr´s Verlag."},"language":[{"iso":"ger"}],"publisher":"Behr´s Verlag","publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","publication_identifier":{"isbn":["978-3-95468-810-4"]},"date_created":"2022-03-02T09:41:53Z","edition":"1","status":"public","author":[{"last_name":"Schattenberg","full_name":"Schattenberg, Britta","id":"74227","first_name":"Britta"},{"id":"61537","full_name":"Stake, Kirsten","last_name":"Stake","first_name":"Kirsten"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}],"title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","type":"book_chapter","place":"Hamburg","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"year":"2021"},{"status":"public","intvolume":" 17","article_type":"original","doi":"https://doi.org/10.1515/ijfe-2020-0324","publication":"International Journal of Food Engineering ","external_id":{"isi":["000699893400004"]},"publisher":"Walter de Gruyter GmbH","language":[{"iso":"eng"}],"citation":{"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","chicago-de":"Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324, .","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , International Journal of Food Engineering . 17 (2021) 703–713.","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.","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.","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","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.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703–13.","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."},"page":"703-713","user_id":"83781","_id":"5423","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"year":"2021","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."}],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"place":"Berlin ; Boston, Mass. ","type":"scientific_journal_article","title":"Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants ","issue":"9","author":[{"last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"first_name":"Frank-Jürgen","full_name":"Methner, Frank-Jürgen","last_name":"Methner"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"isi":"1","quality_controlled":"1","date_created":"2021-04-08T05:51:47Z","publication_identifier":{"issn":["2194-5764"],"eissn":["1556-3758"]},"date_updated":"2025-06-26T13:31:14Z","volume":17,"publication_status":"published"},{"main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"status":"public","citation":{"ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Potential für eine schonendere Pasteurisation. In: Brauwelt. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43."},"language":[{"iso":"eng"}],"publisher":"Fachverlag Hans Carl GmbH","_id":"5504","user_id":"83781","page":"340-343","publication":"Brauwelt","type":"industry_journal_article","place":"Nürnberg","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"issue":"14","title":"Potential für eine schonendere Pasteurisation","year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publication_status":"published","date_updated":"2025-02-10T07:07:05Z","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"date_created":"2021-04-13T12:03:12Z"},{"citation":{"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.","din1505-2-1":"Schneider, Jan ; Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","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.","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.","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.","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.","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.","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: .","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","chicago":"Schneider, Jan, Anna Dammann_, Knut Schwarzer, and Ulrich Müller. “Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen,” 2021."},"language":[{"iso":"eng"}],"date_updated":"2025-01-30T15:43:35Z","_id":"6171","user_id":"83781","date_created":"2021-09-07T08:49:23Z","type":"conference","status":"public","author":[{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"},{"first_name":"Anna","full_name":"Dammann_, Anna","id":"43899","last_name":"Dammann_"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","conference":{"location":"Siegen","name":"Technisch-wissenschaftlicher Ausschuss der VLB","end_date":"2012-03-05","start_date":"2012-03-05"},"year":"2021","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}]},{"volume":15,"publication_status":"published","date_updated":"2025-06-26T13:37:39Z","publication_identifier":{"issn":["1932-104X"],"eissn":["1932-1031"]},"date_created":"2025-04-16T07:00:19Z","isi":"1","author":[{"first_name":"Rabea","id":"68594","full_name":"Dirkes, Rabea","last_name":"Dirkes"},{"last_name":"Neubauer","full_name":"Neubauer, Pia Rebecca","id":"75420","first_name":"Pia Rebecca"},{"last_name":"Rabenhorst","id":"13454","full_name":"Rabenhorst, Jürgen","first_name":"Jürgen"}],"title":"Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?","issue":"3","type":"scientific_journal_article","place":"Chichester","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","text":"n recent decades, the demand for palm oil has constantly increased and with it the cultivation of oil palms. After a period of 25 years, the oil yield of the palm trees decreases and they are felled. The trees are cut into pieces and remain on the plantations. However, due to their high moisture and sugar content, fungi and molds cause problems for replanting. The use of the wood for the timber industry is difficult due to its structural characteristics. Biotechnological processes use microorganisms to produce relevant industrial products. The basis for each process is a culture medium that contains all necessary nutrients, especially carbohydrates. The culture medium makes up a high percentage of the costs, so alternative, cheaper substrates are preferred. In this review, we show and compare different analyses of the sap mechanically pressed from the oil palm trunk regarding its sugar and nutrient content. The total sugar concentration in the palm sap varies between 16.97–140 g L−1 and it is mainly composed of glucose, fructose, and sucrose. The comparison with common nutrient media and the results of fermentation processes already carried out on a laboratory scale show that palm sap offers great potential as a fermentation medium for biotechnological conversion into industrially relevant products. "}],"year":"2021","user_id":"83781","_id":"12805","keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"page":"931-944","citation":{"bjps":"Dirkes R, Neubauer PR and Rabenhorst J (2021) Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry? Biofuels, Bioproducts and Biorefining 15, 931–944.","ama":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931-944. doi:10.1002/bbb.2201","van":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931–44.","short":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 931–944.","ufg":"Dirkes, Rabea/Neubauer, Pia Rebecca/Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?, in: Biofuels, Bioproducts and Biorefining 15 (2021), H. 3, S. 931–944.","din1505-2-1":"Dirkes, Rabea ; Neubauer, Pia Rebecca ; Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? In: Biofuels, Bioproducts and Biorefining Bd. 15. Chichester, Wiley (2021), Nr. 3, S. 931–944","mla":"Dirkes, Rabea, et al. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, 2021, pp. 931–44, https://doi.org/10.1002/bbb.2201.","chicago":"Dirkes, Rabea, Pia Rebecca Neubauer, and Jürgen Rabenhorst. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining 15, no. 3 (2021): 931–44. https://doi.org/10.1002/bbb.2201.","ieee":"R. Dirkes, P. R. Neubauer, and J. Rabenhorst, “Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?,” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, pp. 931–944, 2021, doi: 10.1002/bbb.2201.","apa":"Dirkes, R., Neubauer, P. R., & Rabenhorst, J. (2021). Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining, 15(3), 931–944. https://doi.org/10.1002/bbb.2201","chicago-de":"Dirkes, Rabea, Pia Rebecca Neubauer und Jürgen Rabenhorst. 2021. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining 15, Nr. 3: 931–944. doi:10.1002/bbb.2201, .","havard":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?, Biofuels, Bioproducts and Biorefining. 15 (2021) 931–944."},"language":[{"iso":"eng"}],"publisher":"Wiley","external_id":{"isi":["000625400200001"]},"doi":"10.1002/bbb.2201","publication":"Biofuels, Bioproducts and Biorefining","intvolume":" 15","status":"public"},{"date_updated":"2024-07-19T12:41:52Z","publication_status":"published","volume":73,"quality_controlled":"1","date_created":"2021-04-08T05:51:47Z","has_accepted_license":"1","publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"type":"scientific_journal_article","place":"Nürnberg","author":[{"first_name":"Linda","last_name":"Katsch","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda"},{"first_name":"F.-J.","full_name":"Methner, F.-J.","last_name":"Methner"},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"issue":"7/8","title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","year":"2020","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."}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"publisher":"Fachverlag Hans Carl GmbH","citation":{"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.","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.","short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","din1505-2-1":"Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94.","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, .","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.","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.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85-94. doi:https://doi.org/10.23763/BrSc20-13katsch","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94."},"language":[{"iso":"eng"}],"page":"85 - 94","user_id":"83781","_id":"5418","doi":"https://doi.org/10.23763/BrSc20-13katsch","publication":"BrewingScience","article_type":"original","intvolume":" 73","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"status":"public","file_date_updated":"2024-07-19T12:41:51Z","ddc":["570"],"file":[{"date_updated":"2024-07-19T12:41:51Z","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","access_level":"closed","content_type":"application/pdf","date_created":"2023-01-07T15:52:30Z","creator":"schneja","relation":"main_file","file_size":2135707,"file_id":"9288"}]},{"date_created":"2021-04-08T05:59:08Z","quality_controlled":"1","publication_status":"published","volume":164,"date_updated":"2024-07-03T07:08:55Z","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","text":"Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality."}],"year":"2020","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","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"first_name":"Florian","last_name":"Conradi","id":"68967","full_name":"Conradi, Florian"},{"id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383","first_name":"Marc"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"type":"journal_article","intvolume":" 164","publication":"Biochemical Engineering Journal ","article_type":"original","doi":"10.1016/j.bej.2020.107765","_id":"5419","keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"user_id":"83780","language":[{"iso":"eng"}],"citation":{"apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Neubauer, P., & Schneider, J. (2020). Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal , 164, Article 107765. https://doi.org/10.1016/j.bej.2020.107765","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Neubauer, Peter ; Schneider, Jan: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. In: Biochemical Engineering Journal Bd. 164 (2020)","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, .","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).","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).","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.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164. doi:10.1016/j.bej.2020.107765","van":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164.","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.","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."},"article_number":"107765","status":"public"},{"type":"journal_article","issue":"6","title":"Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren","author":[{"first_name":"Britta","id":"74227","full_name":"Schattenberg, Britta","last_name":"Schattenberg"},{"full_name":"Stake, Kirsten","id":"61537","last_name":"Stake","first_name":"Kirsten"},{"first_name":"J.","last_name":"Schneider","full_name":"Schneider, J."}],"status":"public","year":"2020","department":[{"_id":"DEP4018"}],"language":[{"iso":"ger"}],"citation":{"van":"Schattenberg B, Stake K, Schneider J. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst. 2020;(6):200–3.","ama":"Schattenberg B, Stake K, Schneider J. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst. 2020;(6):200-203.","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst 200–203.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. In: Flüssiges Obst (2020), Nr. 6, S. 200–203","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren, in: Flüssiges Obst (2020), H. 6, S. 200–203.","short":"B. Schattenberg, K. Stake, J. Schneider, Flüssiges Obst (2020) 200–203.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren.” Flüssiges Obst, no. 6 (2020): 200–203.","mla":"Schattenberg, Britta, et al. “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren.” Flüssiges Obst, no. 6, 2020, pp. 200–03.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst, Nr. 6: 200–203.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren, Flüssiges Obst. (2020) 200–203.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst, 6, 200–203.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren,” Flüssiges Obst, no. 6, pp. 200–203, 2020."},"page":"200 - 203","date_updated":"2024-05-24T07:27:40Z","user_id":"83779","_id":"5420","publication_status":"published","date_created":"2021-04-08T06:23:10Z","publication":"Flüssiges Obst"},{"type":"book_chapter","author":[{"last_name":"Schattenberg","id":"74227","full_name":"Schattenberg, Britta","first_name":"Britta"},{"last_name":"Stake","full_name":"Stake, Kirsten","id":"61537","first_name":"Kirsten"},{"last_name":"Schneider","full_name":"Schneider, J.","first_name":"J."}],"status":"public","title":"Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken","year":"2020","department":[{"_id":"DEP4018"}],"citation":{"ama":"Schattenberg B, Stake K, Schneider J. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. ; 2020:97-108.","van":"Schattenberg B, Stake K, Schneider J. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. 2020. p. 97–108.","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. pp. 97–108.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, S. 97–108","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken, in: o. Hg.: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, o. O. 2020, S. 97–108.","short":"B. Schattenberg, K. Stake, J. Schneider, in: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken.” In Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 97–108, 2020.","mla":"Schattenberg, Britta, et al. “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken.” Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 97–108.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken, in: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020: pp. 97–108.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021 (pp. 97–108).","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken,” in Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108."},"language":[{"iso":"ger"}],"publication_status":"published","_id":"5421","user_id":"83779","date_updated":"2024-05-24T07:28:07Z","page":"97 - 108","publication":"Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021","date_created":"2021-04-08T06:23:10Z"},{"date_created":"2021-04-08T06:23:10Z","publication":"Fruit Processing","date_updated":"2024-05-24T07:28:42Z","page":"222 - 225","_id":"5422","publication_status":"published","user_id":"83779","language":[{"iso":"eng"}],"citation":{"apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing, 7, 222–225.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose as alternative sugar for calorie reduction in nectars, Fruit Processing. (2020) 222–225.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing, Nr. 7: 222–225.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose as alternative sugar for calorie reduction in nectars. In: Fruit Processing (2020), Nr. 7, S. 222–225","short":"B. Schattenberg, K. Stake, J. Schneider, Fruit Processing (2020) 222–225.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose as alternative sugar for calorie reduction in nectars,” Fruit Processing, no. 7, pp. 222–225, 2020.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose as alternative sugar for calorie reduction in nectars, in: Fruit Processing (2020), H. 7, S. 222–225.","van":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing. 2020;(7):222–5.","mla":"Schattenberg, Britta, et al. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” Fruit Processing, no. 7, 2020, pp. 222–25.","ama":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing. 2020;(7):222-225.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” Fruit Processing, no. 7 (2020): 222–25.","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose as Alternative Sugar for Calorie Reduction in Nectars. Fruit Processing 222–225."},"department":[{"_id":"DEP4018"}],"year":"2020","issue":"7","title":"Allulose as alternative sugar for calorie reduction in nectars","status":"public","author":[{"id":"74227","full_name":"Schattenberg, Britta","last_name":"Schattenberg","first_name":"Britta"},{"last_name":"Stake","id":"61537","full_name":"Stake, Kirsten","first_name":"Kirsten"},{"first_name":"J.","full_name":"Schneider, J.","last_name":"Schneider"}],"type":"journal_article"},{"publication_identifier":{"isbn":["0022-1147"],"eissn":["1750-3841"]},"date_created":"2021-04-08T06:37:30Z","isi":"1","publication_status":"published","volume":85,"date_updated":"2025-06-26T13:30:26Z","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"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."}],"year":"2020","issue":"7","title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"full_name":"Zimmer, Manuel","id":"71613","orcid":"0000-0002-9974-2543","last_name":"Zimmer","first_name":"Manuel"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"type":"journal_article","intvolume":" 85","publication":"Journal of Food Science","doi":"10.1111/1750-3841.15307","pmid":"1","_id":"5424","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"user_id":"83781","page":"2020 - 2031","language":[{"iso":"eng"}],"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","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":"Weishaupt I et al. (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. Journal of Food Science 85, 2020–2031.","din1505-2-1":"Weishaupt, Imke ; Zimmer, Manuel ; Neubauer, Peter ; Schneider, Jan: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. In: Journal of Food Science Bd. 85 (2020), Nr. 7, S. 2020–2031","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.","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.","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.","apa":"Weishaupt, I., Zimmer, M., Neubauer, P., & Schneider, J. (2020). Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science, 85(7), 2020–2031. https://doi.org/10.1111/1750-3841.15307","havard":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, Journal of Food Science. 85 (2020) 2020–2031.","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, .","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."},"external_id":{"pmid":["32602154"],"isi":["000543977000001"]},"status":"public"},{"date_created":"2021-04-08T06:42:44Z","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":"Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020","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.","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. 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: .","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., & Schneider, J. (2020). Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. 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","user_id":"83779","_id":"5426","year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"type":"conference_abstract","status":"public","author":[{"orcid":"0000-0002-9974-2543","last_name":"Zimmer","full_name":"Zimmer, Manuel","id":"71613","first_name":"Manuel"},{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","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"}},{"conference":{"name":"1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"status":"public","author":[{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"first_name":"C.","last_name":"Conradi","full_name":"Conradi, C."},{"full_name":"Beckhoff, St.-Bumke","last_name":"Beckhoff","first_name":"St.-Bumke"}],"title":"Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage","type":"conference_abstract","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2020","_id":"5427","publication_status":"published","user_id":"83779","date_updated":"2024-05-24T07:52:50Z","citation":{"din1505-2-1":"Wefing, Patrick ; Conradi, C. ; Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: , 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.","ama":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: ; 2020.","bjps":"Wefing P, Conradi C and Beckhoff St-B (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage.","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.","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. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020.","chicago":"Wefing, Patrick, C. Conradi, and St.-Bumke Beckhoff. “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” 2020."},"language":[{"iso":"ger"}],"date_created":"2021-04-08T06:47:18Z"},{"type":"journal_article","author":[{"id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing","first_name":"Patrick"},{"id":"68967","full_name":"Conradi, Florian","last_name":"Conradi","first_name":"Florian"},{"first_name":"Marc","id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"first_name":"Rudolf","full_name":"Schuster, Rudolf","id":"68525","last_name":"Schuster"},{"first_name":"Arthur","last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446"},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209"}],"status":"public","issue":"15 - 16","title":"Maischen 4.0 – kontinuierliche Maischanlage","year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"citation":{"ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, and J. Schneider, “Maischen 4.0 – kontinuierliche Maischanlage,” Brauwelt, no. 15–16, pp. 413–416, 2020.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 413–416.","chicago-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.","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.","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.","mla":"Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.","ufg":"Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (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":"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","bjps":"Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15-16):413-416.","van":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15–16):413–6."},"language":[{"iso":"ger"}],"publisher":"Carl Hanser Verlag","publication_status":"published","_id":"5429","user_id":"83780","date_updated":"2024-07-03T07:09:19Z","page":"413 - 416","publication":"Brauwelt","date_created":"2021-04-08T06:55:39Z"},{"date_created":"2019-07-30T09:33:08Z","publication_identifier":{"issn":["2311-5637"]},"date_updated":"2024-05-17T11:23:55Z","volume":5,"publication_status":"published","year":"2019","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.","lang":"eng"}],"department":[{"_id":"DEP4018"}],"type":"journal_article","author":[{"first_name":"Marc Philippe","last_name":"Hoffarth","full_name":"Hoffarth, Marc Philippe","id":"42198"},{"last_name":"Broeker","full_name":"Broeker, Timo","id":"43927","first_name":"Timo"},{"first_name":"Jan","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"issue":"3","title":"Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis","publication":"Fermentation","doi":"10.3390/fermentation5030056","intvolume":" 5","publisher":"MDPI ","oa":"1","citation":{"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. Fermentation 5, Nr. 3. doi:10.3390/fermentation5030056, .","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).","din1505-2-1":"Hoffarth, Marc Philippe ; Broeker, Timo ; Schneider, Jan: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. In: Fermentation Bd. 5, MDPI (2019), Nr. 3","apa":"Hoffarth, M. P., Broeker, T., & Schneider, J. (2019). Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation, 5(3), Article 56. https://doi.org/10.3390/fermentation5030056","ieee":"M. P. Hoffarth, T. Broeker, and J. Schneider, “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis,” Fermentation, vol. 5, no. 3, Art. no. 56, 2019, doi: 10.3390/fermentation5030056.","ufg":"Hoffarth, Marc Philippe/Broeker, Timo/Schneider, Jan: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis, in: Fermentation 5 (2019), H. 3.","short":"M.P. Hoffarth, T. Broeker, J. Schneider, Fermentation 5 (2019).","chicago":"Hoffarth, Marc Philippe, Timo Broeker, and Jan Schneider. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation 5, no. 3 (2019). https://doi.org/10.3390/fermentation5030056.","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).","ama":"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). doi:10.3390/fermentation5030056","mla":"Hoffarth, Marc Philippe, et al. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation, vol. 5, no. 3, 56, 2019, https://doi.org/10.3390/fermentation5030056.","bjps":"Hoffarth MP, Broeker T and Schneider J (2019) Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis. Fermentation 5."},"language":[{"iso":"eng"}],"user_id":"83778","_id":"1721","keyword":["biological methanation","CSTR","Methanothermobacter marburgensis","methane","carbon dioxide","dinitrogen","hydrogen","power-to-gas"],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/2311-5637/5/3/56"}],"status":"public","article_number":"56"},{"conference":{"location":"Guimaraes, PORTUGAL","name":"31st International Conference on Efficiency, Cost, Optimization, Simulation, and Environmental Impact of Energy Systems (ECOS)","start_date":"2018-06-17","end_date":"2018-06-21"},"status":"public","keyword":["Biological methanation","Energy management","HIL simulation","Optimization","Scalable models"],"_id":"5435","user_id":"83781","page":"77 - 90","citation":{"apa":"Griese, M., Hoffrath, M. P., Broeker, T., Schulte, T., & Schneider, J. (2019). Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : The International Journal, 181, 77–90. https://doi.org/10.1016/j.energy.2019.05.092","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. Energy : the international journal 181: 77–90. doi:10.1016/j.energy.2019.05.092, .","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":"Griese, Martin ; Hoffrath, Marc Philippe ; Broeker, Timo ; Schulte, Thomas ; Schneider, Jan: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. In: Energy : the international journal 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.","ufg":"Griese, Martin u. a.: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, in: Energy : the international journal 181 (2019), S. 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,” Energy : the international journal, vol. 181, pp. 77–90, 2019, doi: 10.1016/j.energy.2019.05.092.","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.” Energy : The International Journal, vol. 181, 2019, pp. 77–90, https://doi.org/10.1016/j.energy.2019.05.092.","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. Energy : the international journal. 2019;181:77-90. doi:10.1016/j.energy.2019.05.092","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.” Energy : The International Journal 181 (2019): 77–90. https://doi.org/10.1016/j.energy.2019.05.092.","bjps":"Griese M et al. (2019) Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor. Energy : the international journal 181, 77–90."},"language":[{"iso":"eng"}],"publisher":"Elsevier","external_id":{"isi":["000476965900009"]},"publication":"Energy : the international journal","doi":"10.1016/j.energy.2019.05.092","intvolume":" 181","author":[{"first_name":"Martin","last_name":"Griese","id":"52308","full_name":"Griese, Martin"},{"last_name":"Hoffrath","full_name":"Hoffrath, Marc Philippe","first_name":"Marc Philippe"},{"last_name":"Broeker","id":"43927","full_name":"Broeker, Timo","first_name":"Timo"},{"first_name":"Thomas","last_name":"Schulte","id":"46242","full_name":"Schulte, Thomas"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","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","type":"journal_article","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"abstract":[{"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.","lang":"eng"}],"year":"2019","volume":181,"publication_status":"published","date_updated":"2025-06-25T07:48:53Z","publication_identifier":{"eissn":["1873-6785"],"issn":["0360-5442"]},"date_created":"2021-04-08T07:42:48Z","quality_controlled":"1","isi":"1"},{"publication":"IfGB-Forum Spirituosen und Brennerei ","date_created":"2021-04-08T07:42:48Z","publication_status":"published","_id":"5436","user_id":"83779","date_updated":"2024-05-24T07:57:00Z","citation":{"mla":"Schneider, Jan, et al. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019.","chicago":"Schneider, Jan, Timo Broeker, and M. Hoffrath. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019.","apa":"Schneider, J., Broeker, T., & Hoffrath, M. (2019). Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","chicago-de":"Schneider, Jan, Timo Broeker und M. Hoffrath. 2019. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","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. 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Broeker, M. Hoffrath, IfGB-Forum Spirituosen und Brennerei (2019).","ufg":"Schneider, Jan/Broeker, Timo/Hoffrath, M.: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: IfGB-Forum Spirituosen und Brennerei (2019)."},"language":[{"iso":"ger"}],"department":[{"_id":"DEP4018"}],"year":"2019","status":"public","author":[{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"},{"first_name":"Timo","last_name":"Broeker","id":"43927","full_name":"Broeker, Timo"},{"last_name":"Hoffrath","full_name":"Hoffrath, M.","first_name":"M."}],"title":"Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure","type":"journal_article"},{"date_created":"2021-04-08T07:48:27Z","_id":"5437","user_id":"81304","date_updated":"2024-04-15T07:38:30Z","language":[{"iso":"ger"}],"citation":{"short":"K. Schwarzer, L. Katsch, I. Weishaupt, J. 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(2019) Cyberphysisches System zur thermischen Entkeimung von Getränken.","van":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.","mla":"Schwarzer, Knut, et al. 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Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? 2019.","chicago":"Conradi, Florian, Patrick Wefing, and Jan Schneider. “Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?,” 2019.","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","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.","ama":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? 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Schneider, Ernährung im Fokus (2019) 262–267.","ufg":"Wittland, Sebastian u. a.: Neuartige Zucker - Kalorienreduktion in Lebensmitteln, in: Ernährung im Fokus (2019), H. 4, S. 262–267.","mla":"Wittland, Sebastian, et al. “Neuartige Zucker - Kalorienreduktion in Lebensmitteln.” Ernährung im Fokus, 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.” Ernährung im Fokus, no. 4 (2019): 262–67.","apa":"Wittland, S., Stake, K., Schattenberg, B., Rohrbeck, H., Hermenau, U., & Schneider, J. (2019). Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus, 4, 262–267.","chicago-de":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau und Jan Schneider. 2019. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus, Nr. 4: 262–267.","havard":"S. Wittland, K. Stake, B. 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Conradi, 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.","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.","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.","short":"J. Schneider, P. Wefing, F. 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Pro & Contra; Innovation & Energie.” In EnergieAgentur.NRW 3, Wuppertal (2014), 2014."},"language":[{"iso":"ger"}],"date_created":"2021-04-08T11:10:52Z","publication":"EnergieAgentur.NRW 3, Wuppertal (2014)"},{"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2014","issue":"8","title":"Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen","status":"public","author":[{"first_name":"H.","full_name":"Woest, H.","last_name":"Woest"},{"last_name":"Cöllü","full_name":"Cöllü, I.","first_name":"I."},{"last_name":"Dammann","full_name":"Dammann, Anna","first_name":"Anna"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}],"type":"journal_article","date_created":"2021-04-08T11:19:26Z","publication_identifier":{"issn":["0179-2466"]},"publication":"Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner ","date_updated":"2024-05-24T08:59:19Z","_id":"5479","publication_status":"published","user_id":"83779","publisher":"Westkreuz-Verl. ","language":[{"iso":"ger"}],"citation":{"mla":"Woest, H., et al. “Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen.” Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , no. 8, 2014.","chicago":"Woest, H., I. Cöllü, Anna Dammann, Knut Schwarzer, and Jan Schneider. “Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen.” Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , no. 8 (2014).","ieee":"H. Woest, I. Cöllü, A. Dammann, K. Schwarzer, and J. Schneider, “Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen,” Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , no. 8, 2014.","apa":"Woest, H., Cöllü, I., Dammann, A., Schwarzer, K., & Schneider, J. (2014). Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen. Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , 8.","havard":"H. Woest, I. Cöllü, A. Dammann, K. Schwarzer, J. Schneider, Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen, Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner . (2014).","chicago-de":"Woest, H., I. Cöllü, Anna Dammann, Knut Schwarzer und Jan Schneider. 2014. Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen. Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , Nr. 8.","bjps":"Woest H et al. (2014) Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen. 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Schneider, Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner (2014).","ufg":"Woest, H. u. a.: Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen, in: Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner (2014), H. 8.","din1505-2-1":"Woest, H. ; Cöllü, I. ; Dammann, Anna ; Schwarzer, Knut ; Schneider, Jan: Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen. In: Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner , Westkreuz-Verl. (2014), Nr. 8"}},{"publication":"Getränkeherstellung Deutschland : Informationen für die Wirtschaft ","publication_identifier":{"issn":["0936-4129 "]},"date_created":"2021-04-08T11:32:52Z","_id":"5480","user_id":"83779","publication_status":"published","date_updated":"2024-05-24T09:00:00Z","citation":{"bjps":"Schneider J (2014) Kundennähe – Wieviel Nähe darf es denn sein? . Getränkeherstellung Deutschland : Informationen für die Wirtschaft .","ama":"Schneider J. Kundennähe – Wieviel Nähe darf es denn sein? . Getränkeherstellung Deutschland : Informationen für die Wirtschaft . Published online 2014.","van":"Schneider J. Kundennähe – Wieviel Nähe darf es denn sein? . Getränkeherstellung Deutschland : Informationen für die Wirtschaft . 2014;","short":"J. Schneider, Getränkeherstellung Deutschland : Informationen für die Wirtschaft (2014).","ufg":"Schneider, Jan: Kundennähe – Wieviel Nähe darf es denn sein? , in: Getränkeherstellung Deutschland : Informationen für die Wirtschaft (2014).","din1505-2-1":"Schneider, Jan: Kundennähe – Wieviel Nähe darf es denn sein? . In: Getränkeherstellung Deutschland : Informationen für die Wirtschaft , Kuhn (2014)","mla":"Schneider, Jan. “Kundennähe – Wieviel Nähe darf es denn sein? .” Getränkeherstellung Deutschland : Informationen für die Wirtschaft , 2014.","chicago":"Schneider, Jan. “Kundennähe – Wieviel Nähe darf es denn sein? .” Getränkeherstellung Deutschland : Informationen für die Wirtschaft , 2014.","ieee":"J. Schneider, “Kundennähe – Wieviel Nähe darf es denn sein? ,” Getränkeherstellung Deutschland : Informationen für die Wirtschaft , 2014.","apa":"Schneider, J. (2014). Kundennähe – Wieviel Nähe darf es denn sein? . Getränkeherstellung Deutschland : Informationen für die Wirtschaft .","chicago-de":"Schneider, Jan. 2014. Kundennähe – Wieviel Nähe darf es denn sein? . Getränkeherstellung Deutschland : Informationen für die Wirtschaft .","havard":"J. Schneider, Kundennähe – Wieviel Nähe darf es denn sein? , Getränkeherstellung Deutschland : Informationen für die Wirtschaft . (2014)."},"language":[{"iso":"ger"}],"publisher":"Kuhn","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2014","author":[{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"status":"public","title":"Kundennähe – Wieviel Nähe darf es denn sein? ","type":"journal_article"},{"year":"2014","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"type":"conference","author":[{"full_name":"Steffens, M.","last_name":"Steffens","first_name":"M."},{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"status":"public","title":"Bindung von Eisen an Caseinphosphopeptide","conference":{"location":"Frankfurt-Rodgau","name":"GDL Kongress Lebensmitteltechnologie 2014, , 16.10-18.10.2014","end_date":"2014-10-18","start_date":"2014-10-16"},"date_created":"2021-04-08T11:59:21Z","publication":"GDL Kongress Lebensmitteltechnologie 2014, Frankfurt-Rodgau, 16.10-18.10.2014","citation":{"bjps":"Steffens M and Schneider J (2014) Bindung von Eisen an Caseinphosphopeptide. 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Schneider, Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle, in: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, 2014.","din1505-2-1":"Broeker, Timo ; Blöhse, D. ; Bittner, J. ; Ramke, Hans-Günter ; Schneider, Jan: Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle. In: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, 2014","apa":"Broeker, T., Blöhse, D., Bittner, J., Ramke, H.-G., & Schneider, J. (2014). Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle. Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014. Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf.","bjps":"Broeker T et al. (2014) Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle. Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014.","chicago":"Broeker, Timo, D. Blöhse, J. Bittner, Hans-Günter Ramke, and Jan Schneider. “Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle.” In Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, 2014.","van":"Broeker T, Blöhse D, Bittner J, Ramke HG, Schneider J. Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle. In: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27112014. 2014.","mla":"Broeker, Timo, et al. “Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle.” Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014, 2014.","ama":"Broeker T, Blöhse D, Bittner J, Ramke HG, Schneider J. Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle. In: Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014. ; 2014."},"language":[{"iso":"ger"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2014","conference":{"location":"Bad Sassendorf","name":"Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW","start_date":"2014-11-27"},"author":[{"first_name":"Timo","id":"43927","full_name":"Broeker, Timo","last_name":"Broeker"},{"full_name":"Blöhse, D.","last_name":"Blöhse","first_name":"D."},{"first_name":"J.","full_name":"Bittner, J.","last_name":"Bittner"},{"full_name":"Ramke, Hans-Günter","id":"21006","last_name":"Ramke","first_name":"Hans-Günter"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"status":"public","title":"Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle","type":"conference"},{"user_id":"83779","_id":"3411","publication_date":"2018-10-00","ipn":"VDI 4066 Blatt1","date_updated":"2024-05-17T13:52:20Z","page":"77","alternative_title":["Hygiene requirements for the production and aseptic filling of beverage products - Principles and design criteria"],"citation":{"chicago":"Schneider, Jan. “Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien,” 2013.","mla":"Schneider, Jan. Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien. 2013.","ieee":"J. Schneider, “Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien.” 2013.","havard":"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.","apa":"Schneider, J. (2013). Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien.","bjps":"Schneider J (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.","ufg":"Schneider, Jan: Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien, o. O. 2013.","short":"J. Schneider, (2013).","din1505-2-1":"Schneider, Jan: Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien (2013)"},"date_created":"2020-09-02T09:23:48Z","title":"Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien","status":"public","author":[{"first_name":"Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"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"},{"date_created":"2021-03-31T08:59:38Z","user_id":"83779","_id":"5382","date_updated":"2024-05-24T07:02:05Z","language":[{"iso":"eng"}],"citation":{"chicago":"Schneider, Jan, Knut Schwarzer, Anna Dammann_, and Ulrich Müller. “Time-Temperature Integrator for the Flash Pasteurisation,” 2013.","mla":"Schneider, Jan, et al. Time-Temperature Integrator for the Flash Pasteurisation. 2013.","havard":"J. Schneider, K. Schwarzer, A. Dammann_, U. 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