@misc{11181, author = {{Ibrahem, Riham and Barakat, Bayan and Bekonda, Euphinette Amba and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{essential oil, oregano, thyme, steam distillation, vacuum, temperature impact, oil glandular}}, location = {{Quakenbrück}}, title = {{{Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano}}}, year = {{2024}}, } @misc{11182, author = {{Al Krad, Majed and Liphardt, Daniel and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{essential oil, losses, steam distillation}}, location = {{Quakenbrück}}, title = {{{Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen}}}, year = {{2024}}, } @misc{11492, abstract = {{In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords ‘electronic’, ‘tongue’, ‘bitter’, and ‘drug’ in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness.}}, author = {{Steiner, Denise and Meyer, Alexander and Immohr, Isabell and Pein-Hackelbusch, Miriam}}, booktitle = {{Pharmaceutics}}, issn = {{1999-4923 }}, keywords = {{e-tongues, performance, qualification, taste masking, bitterness, dosage forms, drug formulations}}, number = {{5}}, publisher = {{MDPI}}, title = {{{Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients}}}, doi = {{10.3390/pharmaceutics16050658}}, volume = {{16}}, year = {{2024}}, } @misc{11493, abstract = {{Eine in 2023 in Irland durchgeführte Studie kommt zu dem Ergebnis, dass unter anderem ein schlechter Geschmack von Antibiotika-Zubereitungen zu einer schlechten Compliance bei Kindern führt. Aber wie sehen die Geschmacksmaskierungs­strategien von in Deutschland erhältlichen Antibiotika-­Trockensaftformulierungen aus und zu welchem Zeitpunkt der Arzneimittelentwicklung kann das Thema Geschmack überhaupt adressiert werden?}}, author = {{Pein-Hackelbusch, Miriam}}, booktitle = {{Deutsche Apotheker Zeitung}}, issn = {{0011-9857 }}, number = {{14}}, pages = {{38--42}}, publisher = {{Deutscher Apothekerverlag}}, title = {{{Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften}}}, volume = {{164}}, year = {{2024}}, } @misc{11495, abstract = {{To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. }}, author = {{Kruse, Julia and Wörner, Julius and Schneider, Jan and Dörksen, Helene and Pein-Hackelbusch, Miriam}}, booktitle = {{Sensors}}, issn = {{1424-8220 }}, keywords = {{multidimensional sensor arrays, MOS sensors, beer fermentation, process control, gas analysis, metal oxide semiconductors, intentional data analysis, chemometrics, PLSR, PCA, first-order calibration}}, number = {{11}}, publisher = {{MDPI}}, title = {{{Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses }}}, doi = {{10.3390/s24113520}}, volume = {{24}}, year = {{2024}}, } @misc{11537, author = {{Katsch, Linda and Trilling-Haasler, Marc and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Lille}}, title = {{{Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles}}}, year = {{2024}}, } @misc{11605, abstract = {{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.}}, author = {{Trilling-Haasler, Marc and Tebbe, Jörn and Lange-Hegermann, Markus and Schneider, Jan}}, keywords = {{surplus yeast, membrane filtration, microfiltration}}, location = {{Lille}}, title = {{{Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast }}}, year = {{2024}}, } @misc{11607, abstract = {{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.}}, author = {{Nolte, Jannik and Hense, Ludger and Weishaupt, Imke and Schneider, Jan}}, keywords = {{pasteurization, D value, z-value, heat energy savings, large scale trials, biological stability, yeast}}, location = {{Lille}}, 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}}}, year = {{2024}}, } @misc{11608, abstract = {{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.}}, author = {{Trilling-Haasler, Marc and Jürgensmeier, Simon-Elias and Schneider, Jan}}, keywords = {{yeast, rheology, cell size, osmotic pressure, filtration}}, location = {{Lille}}, title = {{{Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions}}}, year = {{2024}}, } @misc{11716, author = {{Wittland, Sebastian}}, location = {{Köln}}, title = {{{Investigation and characterization of the techno functional and sensory properties of allulose in baked goods}}}, year = {{2024}}, } @misc{11860, author = {{Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}}, location = {{Freising}}, title = {{{Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft}}}, year = {{2024}}, } @misc{11891, abstract = {{The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues.}}, author = {{Morejon Caraballo, Sophie and Fischer, Simon Vincent and Masztalerz, Klaudia and Lech, Krzysztof and Rohm, Harald and Struck, Susanne}}, booktitle = {{International journal of food science & technology}}, issn = {{1365-2621}}, keywords = {{By-products, extrusion, meat analogue}}, publisher = {{Wiley-Blackwell}}, title = {{{Low moisture texturised protein from sunflower press cake}}}, doi = {{ https://doi.org/10.1111/ijfs.17513}}, year = {{2024}}, } @misc{11978, author = {{Gossen, Arthur and Katsch, Linda and Meyer, Mandy Isabel and Zimmer, Manuel and Bator, Martyna and Darvishi, Masoumeh and Holst, Christoph-Alexander and Lohweg, Volker and Schneider, Jan}}, location = {{Lemgo}}, title = {{{FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken}}}, year = {{2024}}, } @misc{11981, author = {{Katsch, Linda and Gossen, Arthur and Bator, Martyna and Schneider, Jan}}, location = {{Bruges}}, title = {{{Shelf life prediction of beverage bases with multivariate accelerated shelf life testing}}}, year = {{2024}}, } @misc{11982, abstract = {{The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.}}, author = {{Tholen, Janna and Gohe, Jan and Dörksen, Helene and Kiesel, Theo and Upmann, Matthias}}, booktitle = {{Food Physics}}, issn = {{2950-0699}}, keywords = {{Warner-Bratzler shear force, Vibroacoustic methods, Non-destructively measurement, Viscoelastic meat}}, number = {{1}}, publisher = {{Elsevier}}, title = {{{Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals}}}, doi = {{10.1016/j.foodp.2024.100017}}, year = {{2024}}, } @misc{11990, author = {{Struck, Susanne}}, location = {{Lemgo}}, title = {{{Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre}}}, year = {{2024}}, } @misc{11991, author = {{Morejón Caraballo, Sophie and Trültzsch, Stephanie and Rohm, Harald and Struck, Susanne}}, location = {{Lemgo}}, title = {{{Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung}}}, year = {{2024}}, } @misc{11992, author = {{Morejón Caraballo, Sophie and Rohm, Harald and Struck, Susanne}}, location = {{Lemgo}}, title = {{{Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation}}}, year = {{2024}}, } @misc{11993, author = {{Sert Tuncer, Deniz and Struck, Susanne and Rohm, Harald}}, location = {{Apeldoorn, NL}}, title = {{{A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate}}}, year = {{2024}}, } @misc{11994, author = {{Gossen, Arthur and Katsch, Linda and Zimmer, Manuel and Bator, Martyna and Lohweg, Volker and Schneider, Jan}}, location = {{Köln}}, 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}}}, year = {{2024}}, } @misc{11996, author = {{Katsch, Linda and Trilling-Haasler, Marc and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Köln}}, title = {{{PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods}}}, year = {{2024}}, } @misc{12013, author = {{Trilling-Haasler, Marc and Katsch, Linda and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Der rPET Gehalt in Flaschen - eine Frage des Glaubens? }}}, year = {{2024}}, } @misc{12019, author = {{Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{Datenbanken, Text Mining, Entkeimung, KI, Pasteurisierung, D-Wert, LDzBase}}, location = {{Lemgo}}, title = {{{Text Mining als Werkzeug für die automatisierte Datensammlung in wissenschaftlichen Datenbanken am Beispiel der ‚Lemgo D- and z-value Database for Food‘}}}, year = {{2024}}, } @misc{12020, author = {{Schwarzer, Knut and Schneider, Jan and Müller, Ulrich}}, keywords = {{Getränke, Pasteurisation, Nachhaltigkeit, KZE, Tunnelpasteur, LDzBase}}, location = {{Lemgo}}, title = {{{Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit}}}, year = {{2024}}, } @misc{12021, author = {{Segermann, Jan and Luttmann, Mario and Blome, André and Feldt, Sebastian and Sivanesan, Sujee and Holst, Christoph-Alexander and Lohweg, Volker and Frahm, Björn and Müller, Ulrich}}, keywords = {{sourdough, fermentation, near-infrared spectroscopy, support vector machine}}, location = {{Lemgo}}, title = {{{Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie}}}, year = {{2024}}, } @misc{12022, author = {{Luttmann, Mario and Blome, André and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}}, keywords = {{colorimetry, photogrammetry, wheat rolls, crust colour, 3D analysis}}, location = {{Lemgo}}, title = {{{Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen}}}, year = {{2024}}, } @misc{12023, author = {{Müller, Ulrich and Ibrahem, Riham and Al Krad, Majed and Schwarzer, Knut and Wilhelm, Patrick}}, keywords = {{steam sterilization, dried plants, wet plants, decontamination, active substances}}, location = {{Lemgo}}, title = {{{Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen}}}, year = {{2024}}, } @misc{12024, author = {{Ibrahem, Riham and Barakat, Bayan and Suliman, Mendana and Shekh Mousa, Ayman and Latta, Mohammed Ismael and Bekonda, Euphinette Amba and Schwarzer, Knut and Müller, Ulrich}}, keywords = {{essential oil, mint plants, stability of glandular, steam distillation, vacuum, temperature impact, oil glandular}}, location = {{Lemgo}}, title = {{{Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse}}}, year = {{2024}}, } @misc{12025, author = {{Liphardt, Daniel and Al Krad, Majed and Wilhelm, Patrick and Schwarzer, Knut and Müller, Ulrich}}, keywords = {{essential oil, scale up, steam distillation, oil losses}}, location = {{Lemgo}}, title = {{{Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle}}}, year = {{2024}}, } @misc{12026, author = {{Dehghanzadeh, Yasin and Liphardt, Daniel and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{essential oil, scale up, steam distillation, yield, mint plants}}, location = {{Lemgo}}, title = {{{Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle}}}, year = {{2024}}, } @misc{12138, author = {{Gossen, Arthur and Katsch, Linda and Schneider, Jan}}, location = {{Brügge}}, title = {{{Assessment of turbidity in beverage emulsions using computer vision}}}, year = {{2024}}, } @misc{12149, author = {{Struck, Susanne}}, location = {{Berlin}}, title = {{{Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen}}}, year = {{2024}}, } @misc{12254, abstract = {{Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm.}}, author = {{Caraballo, Sophie Morejón and Trültzsch, Stephanie and Struck, Susanne and Rohm, Harald}}, booktitle = {{ LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)}}, issn = {{1096-1127}}, keywords = {{Sieving, Air classification, Particle size, Water binding, Foaming, Emulsification}}, publisher = {{Elsevier BV}}, title = {{{Dry fractionation of sunflower press cake as tool to improve its technofunctional properties}}}, doi = {{10.1016/j.lwt.2024.117148}}, volume = {{214}}, year = {{2024}}, } @misc{12283, author = {{Wittland, Sebastian and Kanzler, Clemens and Rohn, Sascha and Sciurba, Elisabeth and Sokolowsky, Martina and Matthäus, Bertrand}}, booktitle = {{Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }}, issn = {{1521-3811}}, location = {{Freising}}, number = {{S3}}, pages = {{S3--111--S3--111}}, publisher = {{Wiley}}, title = {{{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren}}}, doi = {{10.1002/lemi.202459094}}, volume = {{78}}, year = {{2024}}, } @misc{11108, author = {{Wilhelm, Patrick and Müller, Ulrich and Gebhardt, Ronald}}, keywords = {{rheology, schwedoff, gelatine, gel former, plasticity, fracture, meat substitutes}}, location = {{Quakenbrück}}, title = {{{Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?}}}, year = {{2024}}, } @misc{12287, author = {{Wittland, Sebastian}}, location = {{Berlin}}, title = {{{Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren}}}, year = {{2024}}, } @misc{12397, author = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}}, location = {{Recklinghausen, Germany}}, title = {{{Process optimization in baked goods production using inline sensors and objective product evaluation}}}, year = {{2024}}, } @unpublished{12400, abstract = {{Determining cell density and cell viability is fundamental for any cell cultivation process. In addition to the manual counting method using hemocytometers, (semi-)automated methods offer advantages such as lower variability and shortened analysis times. However, these methods should provide at least comparable results to the manual method, which is why a comparison of methods is essential. We conducted a dilution series experimental design according to ISO 20391-2:2019 and compared two cell counting methods based on validation parameters aligned with the ICH Q2(R1) guideline. Regarding specificity and linearity, the manual (hemocytometer) and semi-automated (Countstar BioTech®) method exhibited similar results in the two evaluated characteristics total cell density and cell viability of CHO-K1 cells. Regarding repeatability of determining total cell density, the semi-automated method achieved significant (α = 0.05) better results with average relative standard deviations of < 6 %, than the manual method with average relative standard deviations of > 9 %. Concerning repeatability of the cell viability measurement, no significant difference between the two methods were shown. These results show the suitabililty of the dilution series experimental design. For the applied example, they indicate that the investigated semi-automated method is an appropriate alternative to the manual method.}}, author = {{Ramm, Selina and Odefey, Ulrich and Frahm, Björn and Pein-Hackelbusch, Miriam}}, publisher = {{bioRxiv}}, title = {{{Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters}}}, doi = {{10.1101/2024.05.30.596619}}, year = {{2024}}, } @misc{13327, abstract = {{The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.}}, author = {{Tholen, Janna and Gohe, Jan and Dörksen, Helene and Kiesel, Theo and Upmann, Matthias}}, booktitle = {{Food Physics}}, issn = {{2950-0699}}, keywords = {{Warner-Bratzler shear force, Vibroacoustic methods, Non-destructively measurement, Viscoelastic meat}}, number = {{9}}, publisher = {{Elsevier BV}}, title = {{{Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals}}}, doi = {{10.1016/j.foodp.2024.100017}}, volume = {{1}}, year = {{2024}}, } @misc{13359, abstract = {{Extracellular vesicles (EVs) have been recognized as major signaling mediators in a variety of physiological and pathophysiological conditions. Their paracrine effects are promoted via bioactive molecules. However an essential first step before a potential application of EVs in regenerative medicine is a batch-to-batch reproducibility of their therapeutic efficacy. For this a qualitative and quantitative testing of their potency is a necessary step. An adapted in vitro wound assay will be presented using a newly developed scratch machine and a computational-aided read-out. One of the major reasons for the onset of arteries clotting is gaining weight. During the development towards adipocytes, differentiating mesenchymal stem cells are highly metabolically active, which can activate primary endothelial cells (ECs).This is a crucial first step towards artery clotting. These activated ECs migrate in the adapted wound assay, which can be evaluated. We are able to count quantitatively the migrated ECs, monitor their migration behavior, e.g. speed, and isolate the migrated ECs to investigate their altered signal transduction pathways by comparing them with the non-migrating ECs. By evaluating the migration behavior, we record functional testing of EV potency, which was better than what could be archived using a Boyden Chamber.}}, author = {{Babczyk, Patrick and Odefey, Ulrich and Tobiasch, Edda}}, location = {{Malta}}, title = {{{Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay}}}, year = {{2024}}, } @misc{11546, author = {{Trilling-Haasler, Marc and Katsch, Linda and Schneider, Jan}}, location = {{Kaiserslautern}}, title = {{{PETauthent}}}, year = {{2023}}, } @misc{9627, author = {{Ramm, Selina and Fulek, Ruwen and Eberle, Veronika Anna and Kiera, Christian and Odefey, Ulrich and Pein-Hackelbusch, Miriam}}, location = {{Rosenberg}}, title = {{{Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation}}}, year = {{2023}}, } @misc{10216, abstract = {{Wet granulation is a frequent process in the pharmaceutical industry. As a starting point for numerous dosage forms, the quality of the granulation not only affects subsequent production steps but also impacts the quality of the final product. It is thus crucial and economical to monitor this operation thoroughly. Here, we report on identifying different phases of a granulation process using a machine learning approach. The phases reflect the water content which, in turn, influences the processability and quality of the granule mass. We used two kinds of microphones and an acceleration sensor to capture acoustic emissions and vibrations. We trained convolutional neural networks (CNNs) to classify the different phases using transformed sound recordings as the input. We achieved a classification accuracy of up to 90% using vibrational data and an accuracy of up to 97% using the audible microphone data. Our results indicate the suitability of using audible sound and machine learning to monitor pharmaceutical processes. Moreover, since recording acoustic emissions is contactless, it readily complies with legal regulations and presents Good Manufacturing Practices.}}, author = {{Fulek, Ruwen and Ramm, Selina and Kiera, Christian and Pein-Hackelbusch, Miriam and Odefey, Ulrich}}, booktitle = {{Pharmaceutics}}, issn = {{1999-4923 }}, keywords = {{wet granulation, acoustic classification, machine learning, convolutional neural networks}}, number = {{8}}, publisher = {{MDPI}}, title = {{{A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions}}}, doi = {{https://doi.org/10.3390/pharmaceutics15082153}}, volume = {{15}}, year = {{2023}}, } @misc{10326, abstract = {{In the food industry, and especially in wines as products thereof, ethanol and sulfur dioxide play an equally important role. Both substances are important wine quality characteristics as they influence the taste and odor. As both substances comprise volatile matter, electronic noses should be applicable to discriminate the different qualities of wines. Our study investigates the influence of alcohol and sulfur dioxide on the discrimination ability of wines (especially those of the same grape variety) using two different electronic nose systems. One system is equipped with metal oxide sensors and the other with quartz crystal microbalance sensors. Contrary to indications in literature, where the alcohol content is discussed to have a large influence on e-nose results, it was shown that a difference of 1 % ethanol was not sufficient to allow accurate discrimination using Linear Discriminant Analysis by any system. On the positive side, the analyzed concentrations of ethanol (about 12 %) did not superimpose other volatile information. So difference in sulfur dioxide content gave an accuracy for sample discrimination of up to 90.6 % with MOS nose. Thus, we are so far partially able to discriminate wines with electronic noses based on their volatile imprint.}}, author = {{Wörner, Julius and Dörksen, Helene and Pein-Hackelbusch, Miriam}}, booktitle = {{2023 IEEE 21st International Conference on Industrial Informatics (INDIN)}}, keywords = {{Ethanol, Pipelines, Metals, Nose, Electronic noses, Sensor systems, Sensors, Quartz crystals, Linear discriminant analysis, Sulfur}}, location = {{Lemgo}}, title = {{{Key Indicators for the Discrimination of Wines by Electronic Noses}}}, doi = {{https://doi.org/10.1109/INDIN51400.2023.10217912}}, year = {{2023}}, } @misc{10327, abstract = {{Wound infections are a major problem worldwide, both for the healthcare system and for patients affected. Currently available diagnostic methods to determine the responsible germs are time-consuming and costly. Wound infections are mostly caused by various bacteria, which in turn produce volatile organic compounds. From clinical experience, we know that depending on the bacteria involved, a specific odor impression can be expected. For this reason, we hypothesized that electronic noses, i.e., non-invasive electronic sensors for the detection of volatile organic compounds, are applicable for diagnostic purposes. By providing a comprehensive overview of the state-of-research, we tested our hypothesis. In particular, we addressed three overarching questions: 1) which sensor technologies are suitable for the diagnosis of wound infections and why? 2) how must the (biological) sample be prepared and presented to the measurement system? 3) which machine learning methods and algorithms have already proven successful for the classification of microorganisms? The corresponding articles have critically been reviewed and are discussed particularly in the context of their potential for clinical diagnostics. In summary, it can already be stated today that the use of electronic noses for the detection of bacteria in wound infections is a very interesting, fast and non-invasive method. However, reliable clinical studies are still missing and further research is necessary.}}, author = {{Wörner, Julius and Moelleken, Maurice and Dissemond, Joachim and Pein-Hackelbusch, Miriam}}, booktitle = {{Frontiers in Sensors}}, issn = {{2673-5067}}, publisher = {{Frontiers Media}}, title = {{{Supporting wound infection diagnosis: advancements and challenges with electronic noses}}}, doi = {{https://doi.org/10.3389/fsens.2023.1250756}}, volume = {{4}}, year = {{2023}}, } @misc{10787, abstract = {{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.}}, author = {{Tebbe, Jörn and Pawlik, Thomas and Trilling-Haasler, Marc and Löbner, Jannis and Lange-Hegermann, Markus and Schneider, Jan}}, booktitle = {{2023 IEEE 21st International Conference on Industrial Informatics (INDIN)}}, editor = {{Jasperneite, Jürgen and Wisniewski, Lukasz and Fung Man, Kim}}, isbn = {{978-1-6654-9314-7 }}, issn = {{1935-4576}}, keywords = {{Spectroscopy, Production systems, Filtration, Velocity control, Optimization methods, Cyber-physical systems, Nonhomogeneous media}}, location = {{Lemgo}}, pages = {{1--7}}, publisher = {{IEEE}}, title = {{{Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system}}}, doi = {{10.1109/INDIN51400.2023.10217913}}, year = {{2023}}, } @misc{10788, abstract = {{For process monitoring, an adequate data preprocessing is crucial to link accessible inline process data with offline measured target variables. Literature, however, does not provide systematic preprocessing strategies. The effects of five different preprocessing strategies on data from a Dielectric Spectroscopy system applied to the Viable Cell Density (VCD) of a mammalian cell cultivation were thus evaluated. Single-frequency measurements are typically used to model the VCD over the growth phase using linear regression or the Cole-Cole model and served as a reference. As multi-frequency measurement is promising to model the VCD beyond the growth phase using Partial Least Squares Regression (PLSR), we further aimed to determine, whether replacing linear regression by PLSR shows comparable modeling performance. All five preprocessing strategies led to comparable results. Exemplary, when using capacitance values at a frequency of 3347 kHz, linear regression resulted in a R2 of 0.90 and a standard deviation of 0.4 % on average. Both normalization techniques had the same positive effect on the results of PLSR. The order of smoothing and normalization was irrelevant for both regression methods. Comparing the results of linear regression and PLSR, the latter obtained on average 9 % better results. Therefore, we concluded that PLSR is preferable over linear regression and is potentially suitable to model the VCD beyond the growth phase, which is suggested to be investigated based on more data sets.}}, author = {{Ramm, Selina and Hernández Rodriguez, Tanja and Frahm, Björn and Pein-Hackelbusch, Miriam}}, booktitle = {{2023 IEEE 21st International Conference on Industrial Informatics (INDIN)}}, editor = {{Jasperneite, Jürgen and Wisniewski, Lukasz and Fung Man, Kim}}, isbn = {{978-1-6654-9314-7}}, issn = {{1935-4576}}, keywords = {{Spectroscopy, Smoothing methods, Systematics, Phase measurement, Linear regression, Data models, Dielectric measurement}}, location = {{Lemgo}}, pages = {{1--6}}, publisher = {{IEEE}}, title = {{{Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities}}}, doi = {{10.1109/INDIN51400.2023.10218012}}, year = {{2023}}, } @misc{11105, author = {{Psiuk, Marta and Wilhelm, Patrick and Müller, Ulrich and Gebhardt, Ronald}}, keywords = {{rheology, oligomere, flow curves, activation energy, temperature sweep, temperature dependence, arrhenius plot}}, location = {{Bochum}}, title = {{{Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse}}}, year = {{2023}}, } @misc{11106, author = {{Barakat, Bayan and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{essential oil, oregano, steam distillation, vacuum, temperature impact, oil glandular}}, location = {{Bochum}}, title = {{{Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur}}}, year = {{2023}}, } @misc{11107, author = {{Bekonda, Euphinette Amba and Barakat, Bayan and Schwarzer, Knut and Wilhelm, Patrick and Müller, Ulrich}}, keywords = {{essential oil, oregano, steam distillation, vacuum, temperature impact, oil glandular}}, location = {{Freising}}, title = {{{Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck}}}, year = {{2023}}, } @misc{11109, author = {{Blome, André and Luttmann, Mario and Jekle, Mario and Frahm, Björn and Müller, Ulrich}}, location = {{Bochum}}, title = {{{Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung}}}, year = {{2023}}, } @misc{11110, author = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}}, location = {{Bochum}}, title = {{{Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung}}}, year = {{2023}}, } @misc{9697, abstract = {{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}}, author = {{Wefing, Patrick and Trilling, Marc and Gossen, Arthur and Neubauer, Peter and Schneider, Jan}}, booktitle = {{Journal of The Institute of Brewing}}, keywords = {{ontinuous mashing, continuous stirred tank reactor, mean residence time, fermentable sugar}}, number = {{1}}, pages = {{1--23}}, publisher = {{Wiley}}, title = {{{A continuous mashing plant controlled by mean residence time}}}, doi = {{10.58430/jib.v129i1.7}}, volume = {{129}}, year = {{2023}}, } @misc{12705, abstract = {{This dataset contains spectroscopic measurement data and Orange project files used in the INDIN 2023 paper "A Novel Spectroscopic Approach for Vaseline Quality Discrimination".}}, author = {{Fliedner, Niels Hendrik and Lohweg, Volker and Pein-Hackelbusch, Miriam}}, publisher = {{zenodo}}, title = {{{Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination}}}, doi = {{10.5281/ZENODO.7782807}}, year = {{2023}}, } @phdthesis{13335, abstract = {{The process of thermal preservation of liquid foods is a safety-relevant process step in the processing of products such as fruit juices and is associated with a high-energy expenditure and safety margin. There are already various approaches to improve this conventionally managed process step in terms of product and resource preservation. Compared to these novel technologies, the use of real-time process analytics offers great potential to improve already existing process plants by implementing inline capable process analytical tools. This allows direct control of the reactions taking place and changes during the running process. Instead of post process, random product control, quality control during the process can be made rendered. The chemical and pharmaceutical industry serves as a reference industry for the use of process analytical tools, although the reactions and product matrices are less complex. In the food industry, on the other hand, there is a greater variation in raw materials and intermediate products. In addition, a large number of reactions can take place in parallel within a process, and the physical states and properties of the individual components can vary. A uniform set of rules for the use of process analytical tools does not exist here. Each product, each process provides its own research potential, so that a large research gap opens up in the area of the food industry. In order to contribute to closing this gap, this thesis presents a novel approach to improve the process of pasteurization of liquid food. For fruit juices as an application, near infrared spectroscopy in combination with chemometric methods was applied to make the process more product specific. Based on known weaknesses of the process, the relevant aspects for a product-specific treatment were identified. In the further course, the suitability of near infrared spectroscopy as a process analytical tool in the process of pasteurization was verified. Moreover, it was investigated whether a sufficiently accurate identification of the product type as well as the microbiologically relevant properties can be achieved by the application of chemometric methods. In the course of this, the suitability of the measurement methodology was confirmed and solutions were established for any process influences. The product classification and description of the microbiologically relevant parameters extract content and pH value were also implemented with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms, the product-specific determination of target values for the necessary lethal heat input could be realized. In addition, an analysis of the actual values was carried out on the basis of a chemometric regression method by inferring the microbiological pasteurization effect through the chemical reaction of acid hydrolytic sucrose degradation by means of the indirect approach. This required knowledge of the chemical reaction kinetics and mahematical modeling of the degradation behavior. The novel approach could be confirmed by calculations using results from off-line analysis, whereas the use of near infrared spectroscopy as an inline method still revealed potential for optimization with respect to measurement accuracies. In summary, the results of this work provide a promising opportunity to make conventional processes for the preservation of liquid foods more product-specific by using near-infrared spectroscopy as an inline-capable and multimodal sensor technique, leading to an increase in process efficiency and product quality.}}, author = {{Weishaupt, Imke}}, keywords = {{fruit juice pasteurization, near infrared spectroscopy, process optimization, multivariate statistics, inline process analytics, Fruchtsaftpasteurisation, Prozessoptimierung, Nahinfrarotspektroskopie, multivariate Statistik, Inline-Prozessanalytik}}, pages = {{144}}, publisher = {{Technische Universität Berlin}}, title = {{{Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods}}}, doi = {{https://doi.org/10.14279/depositonce-17804}}, year = {{2023}}, } @article{7090, abstract = {{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.}}, author = {{Weishaupt, Imke and Neubauer, Peter and Schneider, Jan}}, issn = {{1613-2041}}, journal = {{Brewing science}}, keywords = {{near infrared spectroscopy, apple juice, pasteurisation, acid hydrolytic sucrose degradation, inline measure-ment of heat input, pasteurisation units}}, number = {{1/2}}, pages = {{1--8}}, publisher = {{Carl}}, 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}}}, doi = {{10.23763/BrSc21-20weishaupt}}, volume = {{75}}, year = {{2022}}, } @misc{7443, author = {{Wefing, Patrick and Schneider, Jan}}, booktitle = {{Brauwelt}}, issn = {{1866-5195 }}, number = {{22}}, pages = {{304--308}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{FAN-Messung während des Maischens}}}, volume = {{12-13}}, year = {{2022}}, } @misc{7444, author = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}}, booktitle = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain}}, isbn = {{978-1-7138-7038-8}}, location = {{Madrid}}, publisher = {{Curran Associates, Inc.}}, title = {{{Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance }}}, year = {{2022}}, } @misc{7917, author = {{Gossen, Arthur and Schwarzer, Knut and Weishaupt, Imke and Sürmeli, Baris Gün and Schneider, Jan}}, booktitle = {{Smarte Lösungen für eine nachhaltige Lebensmittelproduktion}}, location = {{Köln}}, title = {{{Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy}}}, year = {{2022}}, } @misc{11313, author = {{Madline, Schubert and Nelli, Erlenbusch and Wittland, Sebastian and Sharline, Nikolay and Birgit, Hetzer and Matthäus, Bertrand}}, booktitle = {{European journal of lipid science and technology}}, issn = {{1438-9312}}, number = {{11}}, publisher = {{Wiley-VCH GmbH}}, title = {{{Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example}}}, doi = {{10.1002/ejlt.202200033}}, volume = {{124}}, year = {{2022}}, } @misc{11545, author = {{Katsch, Linda and Trilling-Haasler, Marc and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Recyclate Transparency}}}, year = {{2022}}, } @misc{12006, author = {{Jäger, Alina and Wilhelm, Patrick and Müller, Ulrich}}, location = {{Frankfurt am Main}}, title = {{{Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung}}}, year = {{2022}}, } @misc{8404, author = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}}, location = {{Berlin }}, title = {{{Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance }}}, year = {{2022}}, } @misc{8424, author = {{Katsch, Linda and Conradi, Florian and Wefing, Patrick and Schneider, Jan}}, booktitle = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain }}, isbn = {{978-1-7138-7038-8 }}, location = {{Madrid}}, publisher = {{Curran Associates, Inc.}}, title = {{{Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy}}}, year = {{2022}}, } @misc{8425, author = {{Katsch, Linda and Schneider, Jan}}, booktitle = {{Brauwelt international : special journal covering the brewing and beverage industries}}, issn = {{0934-9340}}, number = {{3}}, pages = {{182--185}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Potential for gentler pasteurization}}}, year = {{2022}}, } @misc{8429, author = {{Pauli, Daniel and Neumaier, Michael}}, location = {{Köln}}, publisher = {{DLG}}, title = {{{On the way to intelligent shelf life prediction}}}, year = {{2022}}, } @misc{8446, author = {{Gossen, Arthur and Schwarzer, Knut and Sürmeli, Baris Gün and Weishaupt, Imke and Schneider, Jan}}, location = {{Madrid}}, title = {{{Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization}}}, year = {{2022}}, } @misc{8447, author = {{Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}}, keywords = {{Pasteurization, minimal processing}}, location = {{Madrid}}, title = {{{Rethink Beer Pasteurization – Safety, Sustainability and Quality}}}, year = {{2022}}, } @misc{8450, author = {{Schwarzer, Knut and Weishaupt, Imke and Gossen, Arthur and Sürmeli, Baris Gün and Schneider, Jan}}, location = {{Frankfurt}}, title = {{{Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung}}}, year = {{2022}}, } @misc{9195, author = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}}, location = {{Lemgo}}, title = {{{Recyclat Transparency}}}, year = {{2022}}, } @misc{9197, author = {{Wittland, Sebastian and Sokolowsky, Martina and Kanzler, Clemens and Rohn, Sascha and Bertrand, Matthäus and Sciurba, Elisabeth}}, booktitle = {{Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker }}, issn = {{1521-3811}}, location = {{Hamburg}}, number = {{S2}}, pages = {{229}}, publisher = {{Wiley-VCH }}, title = {{{Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren}}}, doi = {{ https://doi.org/10.1002/lemi.202259182 }}, volume = {{76}}, year = {{2022}}, } @misc{9200, abstract = {{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren Sebastian Wittland Die World Health Organization empfiehlt nicht mehr als 18 kg Zucker (Saccharose) pro Kopf und Jahr zu verzehren. In Deutschland liegt der Zuckerkonsum mit 35 kg pro Kopf & Jahr deutlich über dieser Empfehlung. Vor allem in industriell gefertigten Lebensmitteln wie Getränken, Backwaren und Süßwaren sind die Gehalte hoch und sorgen für eine übermäßige Zuckeraufnahme, wodurch ernährungsbedingte Krankheiten begünstigt werden. Daher sind von der Bundesregierung im Rahmen der nationalen Innovations- und Reformulierungsstrategie einerseits Reduktionsmaßnahmen des Zuckereinsatzes sowie Alternativen zur Substitution gefordert. Das Monosaccharid Allulose (Psicose), welches ein Epimer der Fructose ist, kommt beispielsweise in geringen Mengen in Feigen vor und kann als Alternative zu Saccharose verwendet werden. Im Vergleich zu Saccharose beträgt die relative Süßkraft von Allulose ca. 70 %. Hervorzuheben sind der niedrige Brennwert (Allulose: 0,8 kJ/g; Saccharose: 16 kJ/g) und die guten Verarbeitungseigenschaften, die mit Saccharose vergleichbar sind. Während sich die Zulassung für Allulose in Europa bei der European Food Safety Authority (EFSA) noch in der Beantragungsphase befindet, ist Allulose in den USA bereits zugelassen (GRAS-Status). Im Rahmen des Zulassungsverfahren wurde eine gute Verträglichkeit nachgewiesen. In Backwaren sind aufgrund der Vorgaben in der Diätverordnung (DiätV) und den funktionellen Eigenschaften des Zuckers je nach Gebäckart, der Einsatz von Alternativen begrenzt. Aus diesem Grund wurde aufbauend auf dem Forschungsprojekt „SMARBS – Smart Carbohydrates, Neuartige Zucker in Lebensmitteln“, am Max Rubner-Institut das Vorhaben „Alludivers - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren“ durchgeführt. In dem Projekt „SMARBS“ wurden Backwaren ausschließlich mit Weizenmehl Type 550 hergestellt. Aus diesem Grund stand der Einfluss verschiedener Getreidearten und Mehltypen auf die Produktqualität von Mürbekeksen bei Verwendung von Allulose im Fokus der Untersuchungen des neuen Projektes. Dafür wurde neben Weizenmehl Type 550 auch Weizenvollkornmehl, Dinkelmehl Type 630, Dinkelvollkornmehl und Hafermehl eingesetzt. In einem Standardrezept für Mürbekekse wurde Saccharose in Schritten von 25 % durch Allulose bis zum vollständigen Austausch substituiert. Ein besonderer Fokus lag auf einer verstärkten Bräunungsreaktion und einer möglichen Verbesserung der Frischhaltung der Hefefeingebäcke beim Einsatz von Allulose. Begleitet wurden die Untersuchungen durch sensorische Analysen, wie beispielweise die Beurteilung der Farbe bei Mürbekeksen aus Weizenmehl Type 550 und Dinkelvollkornmehl anhand eines Akzeptanztests und einer Just-about-right Bewertung. Bei den gebäcktypischen Parametern: Gebäckdurchmesser, -höhe, -gewicht oder Backverlust wiesen die Gebäcke aus allen Getreidearten und Mehltypen ähnliche Veränderungen in Abhängigkeit der Allulosekonzentration auf. Unterschiede gab es vor allem bei der Bräunungsintensität zwischen Mehlen mit einem niedrigeren Ausmahlungsgrad und den Vollkornmehlen. Auch die sensorische Analyse bestätigt dies und kam darüber hinaus noch zu dem Ergebnis, dass es bei einer Teilsubstitution von 25 % Saccharose durch Allulose es zu keiner Abweichung im Bezug auf die Verbraucherakzeptanz kam. Die Untersuchungen hinsichtlich einer verbesserten Frischhaltung zeigten auf, dass diese durch den Einsatz von Allulose verbessert werden kann. Die Ergebnisse von DSC Messungen ergaben eine höhere Absenkung der Verkleisterungstemperatur der Stärke im Vergleich zu Saccharose und Fructose. Die verbesserte Frischhaltung von Hefefeingebäcken wurde durch Lagertests an Hamburger Buns, sowie durch eine deskriptive sensorische Analyse bestätigt. Die Forschungsergebnisse zeigen auf, dass Allulose nicht nur zur Reduktion des Brennwertes von Feinen Backwaren verwendet werden kann, sondern darüber hinaus auch andere techno-funktionelle Eigenschaften im Vergleich zu Zucker hat.}}, author = {{Wittland, Sebastian}}, location = {{Detmold}}, title = {{{Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren}}}, year = {{2022}}, } @misc{9568, abstract = {{Pellet production is a multi-step manufacturing process comprising granulation, extrusion and spheronisation. The first step represents a critical control point, since the quality of the granule mass highly influences subsequent process steps and, consequently, the quality of final pellets. The most important parameter of wet granulation is the liquid requirement, which can often only be quantitatively evaluated after further process steps. To identify an alternative for optimal liquid requirements, experiments were conducted with a formulation based on lactose and microcrystalline cellulose. Granules were analyzed with a Powder Vertical Shear Rig. We identified the compression density (ρpress) as the said alternative, linking information from the powder material and the moisture content (R2 = 0.995). We used ρpress to successfully predict liquid requirements for unknown formulation compositions. By means of this prediction, pellets with high quality, regarding shape and size distribution, were produced by carrying out a multi-step manufacturing process. Furthermore, the applicability of ρpress as an alternative quality parameter to other placebo formulations and to formulations containing active pharmaceutical ingredients (APIs) was demonstrated.}}, author = {{Ramm, Selina and Fulek, Ruwen and Eberle, Veronika Anna and Kiera, Christian and Odefey, Ulrich and Pein-Hackelbusch, Miriam}}, booktitle = {{Pharmaceutics}}, issn = {{1999-4923}}, keywords = {{wet granulation, liquid requirement, granulation endpoint, compression density}}, number = {{11}}, publisher = {{MDPI}}, title = {{{Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.}}}, doi = {{https://doi.org/10.3390/pharmaceutics14112303}}, volume = {{14}}, year = {{2022}}, } @misc{12833, abstract = {{In Northwestern Europe, Germany, France, the Netherlands, the UK and Belgium constitute the biggest five potato producers, with total potato crop production around 60% of EU-28 production before Brexit. Soil and climate conditions are highly favourable for potato growth in this region. Production is under driving forces of (i) the potato processing industry, particularly in Belgium; (ii) the innovation for fresh potato in the UK, France and Germany; (iii) the leadership of Germany and the Netherlands for starch potato; and (iv) the dominance of the Netherlands for seed production. Based on an industrial agri-food production system, the region has the highest potato yield levels worldwide and developed relevant trade networks for export of seed, fresh and processed potato products in and outside Europe. Conventional and intensive potato production is widespread over the region, whilst organic production started to develop in Germany and France. Whether the coming decades will be as successful as the last ones for sustainable potato production will depend on how the sector and stakeholders of the whole potato value-chain will overcome new issues and challenges. These are mainly soil quality and health conservation, consequences of climate change, increasing bans on the use of plant protection products, tightening environmental standards, food waste reduction and increasing trade tensions hampering the flow of potatoes around the world. After a detailed description of the potato production in the region, this paper contains a SWOT analysis aiming to identify potential solutions to overcome environmental, technical, economic, political and societal issues in the region for sustainable potato production in the coming years and decades.}}, author = {{Goffart, Jean-Pierre and Haverkort, Anton and Storey, Michael and Haase, Norbert and Martin, Michel and Lebrun, Pierre and Ryckmans, Daniel and Florins, Dominique and Demeulemeester, Kürt}}, booktitle = {{ Potato research : journal of the European Association for Potato Research}}, issn = {{1871-4528}}, keywords = {{Industrial agri-food production, Production practices, Sustainability, Value-chain}}, number = {{3}}, pages = {{503--547}}, publisher = {{Springer }}, title = {{{Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities}}}, doi = {{10.1007/s11540-021-09535-8}}, volume = {{65}}, year = {{2022}}, } @article{6689, abstract = {{Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms from near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and allows for the application of inline process quality control. This study investigates the capabilities of different machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree Regressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN) regression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR spectra. Various pre-processing strategies such as principal component analysis (PCA) and data standardization were used to process NIR data that were used to train the machine learning algorithms. Algorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN concentrations. The trained models were then validated with 4 beer mashes that were not used for model training. Machine learning algorithms based on linear regression showed the highest prediction accuracy on unpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96) and a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated samples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative to classical chemical FAN level determination methods and can also be used as inline sensor system.}}, author = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}}, issn = {{0723-1520}}, journal = {{Brewing science }}, keywords = {{mashing, NIR, machine learning, FAN}}, number = {{9/10}}, pages = {{107 -- 121}}, publisher = {{Carl}}, title = {{{Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms}}}, doi = {{https://doi.org/10.23763/BrSc21-10wefing}}, volume = {{74}}, year = {{2021}}, } @inproceedings{6728, author = {{Wittland, Sebastian}}, booktitle = {{72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold }}, location = {{Detmold}}, pages = {{27--28}}, title = {{{Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren}}}, year = {{2021}}, } @inproceedings{6732, author = {{Conradi, Florian}}, location = {{Leuven, Belgien}}, title = {{{Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis}}}, year = {{2021}}, } @inproceedings{6734, author = {{Pauli, Daniel and Neumaier, Michael}}, location = {{Magdeburg}}, title = {{{Einsatz von technischer Sensorik im Projekt DproFood }}}, year = {{2021}}, } @inproceedings{6824, author = {{Conradi, Florian}}, location = {{Köln}}, title = {{{Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET}}}, year = {{2021}}, } @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}}, } @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{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}}, } @misc{12805, abstract = {{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. }}, author = {{Dirkes, Rabea and Neubauer, Pia Rebecca and Rabenhorst, Jürgen}}, booktitle = {{Biofuels, Bioproducts and Biorefining}}, issn = {{1932-1031}}, keywords = {{oil palm, trunks, pressed sap, Elaeis guineensis, sugar, nutrients, review}}, number = {{3}}, pages = {{931--944}}, publisher = {{Wiley}}, title = {{{Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?}}}, doi = {{10.1002/bbb.2201}}, volume = {{15}}, 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}}, }