@article{6839,
abstract = {{Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat them for a predefined time. Accurately monitoring the amount of heat treatment applied to a product is challenging. This monitoring helps ensure that the correct heat impact (expressed in pasteurization units) is applied, which is commonly calculated as a product of time and temperature, taking achievability of the inactivation of the microorganisms into account. The state-of-the-art method involves a calculation of the applied pasteurization units using a one-point temperature measurement and the holding time for this temperature. Concerns about accuracy lead to high safety margins, reducing the quality of the pasteurized product. In this study, the applied pasteurization level was estimated using regression models trained with NIR spectroscopy data collected while pasteurizing fruit juices of different types and brands. Several conventional regression models were trained in combination with different preprocessing methods, including a novel prediction outlier detection method. Generalized juice models trained with the concatenated data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78 ± 0.09 and r2 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r2 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins. }},
author = {{Sürmeli, Baris Gün and Weishaupt, Imke and Schwarzer, Knut and Moriz, Natalia and Schneider, Jan}},
issn = {{1751-6552}},
journal = {{Journal of Near Infrared Spectroscopy}},
keywords = {{Beverage pasteurization, heat impact control, prediction outlier elimination}},
number = {{6}},
pages = {{339--351}},
publisher = {{Sage Publishing}},
title = {{{Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy}}},
doi = {{10.1177/09670335211057233}},
volume = {{29}},
year = {{2021}},
}
@inproceedings{6840,
author = {{Pauli, Daniel and Wisser, Stephanie}},
location = {{Online}},
title = {{{Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln}}},
year = {{2021}},
}
@inproceedings{6842,
author = {{Pauli, Daniel and Neumaier, Michael and Scharf, Matthias and Funke, Carsten}},
location = {{Online}},
title = {{{Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik}}},
year = {{2021}},
}
@inbook{6934,
author = {{Schneider, Jan}},
booktitle = {{50 Jahre Technische Hochschule Ostwestfalen-Lippe}},
editor = {{Hofmann, Martin Ludwig and Lemme, Kathrin and Löffl, Josef and Nautz, Jürgen}},
isbn = {{978-3-88778-622-9}},
keywords = {{Lebensmitteltechnologie, Lebensmittel-Ethik, Nachhaltigkeit, Institut für Lebenmitteltechnologie}},
pages = {{101--115}},
publisher = {{Spurbuchverlag}},
title = {{{Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung}}},
year = {{2021}},
}
@inbook{7095,
author = {{Schattenberg, Britta and Stake, Kirsten and Schneider, Jan}},
booktitle = {{Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022}},
isbn = {{978-3-95468-810-4}},
publisher = {{Behr´s Verlag}},
title = {{{Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken}}},
year = {{2021}},
}
@misc{5504,
author = {{Katsch, Linda and Schneider, Jan}},
booktitle = {{Brauwelt}},
issn = {{1439-5177}},
number = {{14}},
pages = {{340--343}},
publisher = {{Fachverlag Hans Carl GmbH}},
title = {{{Potential für eine schonendere Pasteurisation}}},
year = {{2021}},
}
@inproceedings{6171,
author = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}},
location = {{Siegen}},
title = {{{Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen}}},
year = {{2021}},
}
@misc{5423,
abstract = {{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.}},
author = {{Katsch, Linda and Methner, Frank-Jürgen and Schneider, Jan}},
booktitle = {{International Journal of Food Engineering }},
issn = {{1556-3758}},
keywords = {{absorption at 420 nm, HMF, kinetic figures, line of equal effect, pasteurization.}},
number = {{9}},
pages = {{703--713}},
publisher = {{Walter de Gruyter GmbH}},
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 }}},
doi = {{https://doi.org/10.1515/ijfe-2020-0324}},
volume = {{17}},
year = {{2021}},
}
@misc{12835,
abstract = {{Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved.}},
author = {{Vo, Anh Q. and Kutz, Gerd and He, Herman and Narala, Sagar and Bandari, Suresh and Repka, Michael A.}},
booktitle = {{Journal of Pharmaceutical Sciences}},
issn = {{1520-6017}},
keywords = {{Continuous manufacturing, Delayed-release, FT-NIR, Inline particle size analysis, Hot melt extrusion}},
number = {{12}},
pages = {{3598--3607}},
publisher = {{Elsevier BV}},
title = {{{Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis}}},
doi = {{10.1016/j.xphs.2020.09.007}},
volume = {{109}},
year = {{2020}},
}