[{"_id":"6839","language":[{"iso":"eng"}],"page":"339-351","keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"doi":"10.1177/09670335211057233","department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"date_created":"2021-11-30T12:39:27Z","date_updated":"2025-06-26T13:35:56Z","user_id":"83781","type":"journal_article","citation":{"short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 339–351.","van":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339–51.","ieee":"B. G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, and J. Schneider, “Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy,” <i>Journal of Near Infrared Spectroscopy</i>, vol. 29, no. 6, pp. 339–351, 2021, doi: <a href=\"https://doi.org/10.1177/09670335211057233\">10.1177/09670335211057233</a>.","chicago":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz, and Jan Schneider. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” <i>Journal of Near Infrared Spectroscopy</i> 29, no. 6 (2021): 339–51. <a href=\"https://doi.org/10.1177/09670335211057233\">https://doi.org/10.1177/09670335211057233</a>.","mla":"Sürmeli, Baris Gün, et al. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” <i>Journal of Near Infrared Spectroscopy</i>, vol. 29, no. 6, 2021, pp. 339–51, <a href=\"https://doi.org/10.1177/09670335211057233\">https://doi.org/10.1177/09670335211057233</a>.","ama":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. <i>Journal of Near Infrared Spectroscopy</i>. 2021;29(6):339-351. doi:<a href=\"https://doi.org/10.1177/09670335211057233\">10.1177/09670335211057233</a>","apa":"Sürmeli, B. G., Weishaupt, I., Schwarzer, K., Moriz, N., &#38; Schneider, J. (2021). Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. <i>Journal of Near Infrared Spectroscopy</i>, <i>29</i>(6), 339–351. <a href=\"https://doi.org/10.1177/09670335211057233\">https://doi.org/10.1177/09670335211057233</a>","chicago-de":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz und Jan Schneider. 2021. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. <i>Journal of Near Infrared Spectroscopy</i> 29, Nr. 6: 339–351. doi:<a href=\"https://doi.org/10.1177/09670335211057233\">10.1177/09670335211057233</a>, .","bjps":"<b>Sürmeli BG <i>et al.</i></b> (2021) Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy. <i>Journal of Near Infrared Spectroscopy</i> <b>29</b>, 339–351.","ufg":"<b>Sürmeli, Baris Gün u. a.</b>: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, in: <i>Journal of Near Infrared Spectroscopy</i> 29 (2021), H. 6,  S. 339–351.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Sürmeli, Baris Gün</span> ; <span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Moriz, Natalia</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. In: <i>Journal of Near Infrared Spectroscopy</i> Bd. 29, Sage Publishing (2021), Nr. 6, S. 339–351","havard":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, Journal of Near Infrared Spectroscopy. 29 (2021) 339–351."},"isi":"1","year":"2021","abstract":[{"text":"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 r<jats:sup>2</jats:sup> 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r<jats:sup>2</jats:sup> 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins. ","lang":"eng"}],"publication_status":"published","publisher":"Sage Publishing","author":[{"id":"73806","last_name":"Sürmeli","full_name":"Sürmeli, Baris Gün","first_name":"Baris Gün"},{"last_name":"Weishaupt","first_name":"Imke","full_name":"Weishaupt, Imke","id":"58425"},{"id":"13329","first_name":"Knut","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"id":"44238","last_name":"Moriz","first_name":"Natalia","full_name":"Moriz, Natalia"},{"id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"issue":"6","publication":"Journal of Near Infrared Spectroscopy","status":"public","title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","external_id":{"isi":["000726007200001"]},"intvolume":"        29","volume":29,"publication_identifier":{"eissn":["1751-6552"],"issn":["0967-0335"]}},{"status":"public","author":[{"id":"75850","last_name":"Pauli","orcid":" 0000-0003-0860-4696 ","full_name":"Pauli, Daniel","first_name":"Daniel"},{"id":"76627","first_name":"Stephanie","full_name":"Wisser, Stephanie","last_name":"Wisser"}],"_id":"6840","language":[{"iso":"eng"}],"year":"2021","type":"conference","citation":{"ieee":"D. Pauli and S. Wisser, “Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln,” presented at the SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online, 2021.","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In 2021.","ama":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: ; 2021.","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln,” 2021.","mla":"Pauli, Daniel, and Stephanie Wisser. <i>Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln</i>. 2021.","short":"D. Pauli, S. Wisser, in: 2021.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Wisser, Stephanie</span>: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: , 2021","havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: 2021.","apa":"Pauli, D., &#38; Wisser, S. (2021). <i>Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln</i>. SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online.","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: .","ufg":"<b>Pauli, Daniel/Wisser, Stephanie</b>: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.","bjps":"<b>Pauli D and Wisser S</b> (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln."},"conference":{"name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","end_date":"23.04.2021","start_date":"23.04.2021","location":"Online"},"date_updated":"2025-01-30T15:45:25Z","date_created":"2021-12-03T13:24:32Z","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","title":"Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln"},{"status":"public","author":[{"id":"75850","last_name":"Pauli","orcid":" 0000-0003-0860-4696 ","first_name":"Daniel","full_name":"Pauli, Daniel"},{"id":"77059","full_name":"Neumaier, Michael","first_name":"Michael","last_name":"Neumaier"},{"last_name":"Scharf","first_name":"Matthias","full_name":"Scharf, Matthias","id":"65179"},{"full_name":"Funke, Carsten","first_name":"Carsten","last_name":"Funke","id":"74167"}],"language":[{"iso":"eng"}],"_id":"6842","year":"2021","conference":{"name":"Fokustag where food meets IT","end_date":"02.03.2021","start_date":"02.03.2021","location":"Online"},"type":"conference","citation":{"chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 2021.","mla":"Pauli, Daniel, et al. <i>Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik</i>. 2021.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.","van":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021.","ieee":"D. Pauli, M. Neumaier, M. Scharf, and C. Funke, “Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik,” presented at the Fokustag where food meets IT, Online, 2021.","short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Neumaier, Michael</span> ; <span style=\"font-variant:small-caps;\">Scharf, Matthias</span> ; <span style=\"font-variant:small-caps;\">Funke, Carsten</span>: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021","ufg":"<b>Pauli, Daniel u. a.</b>: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","chicago-de":"Pauli, Daniel, Michael Neumaier, Matthias Scharf und Carsten Funke. 2021. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: .","bjps":"<b>Pauli D <i>et al.</i></b> (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","apa":"Pauli, D., Neumaier, M., Scharf, M., &#38; Funke, C. (2021). <i>Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik</i>. Fokustag where food meets IT, Online."},"user_id":"83781","date_updated":"2025-01-30T15:45:45Z","date_created":"2021-12-03T13:38:13Z","department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik"},{"place":"Baunach ","_id":"6934","popular_science":"1","language":[{"iso":"ger"}],"keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"page":"101-115","user_id":"83781","date_updated":"2025-02-10T07:15:06Z","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_created":"2022-01-03T13:18:06Z","year":"2021","editor":[{"id":"27490","last_name":"Hofmann","full_name":"Hofmann, Martin Ludwig","first_name":"Martin Ludwig"},{"last_name":"Lemme","full_name":"Lemme, Kathrin","first_name":"Kathrin","id":"29189"},{"id":"71937","last_name":"Löffl","full_name":"Löffl, Josef","first_name":"Josef"},{"first_name":"Jürgen","full_name":"Nautz, Jürgen","last_name":"Nautz","id":"46509"}],"citation":{"short":"J. Schneider, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021, pp. 101–115.","van":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, editors. 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag; 2021. p. 101–15.","ieee":"J. Schneider, “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung,” in <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, M. L. Hofmann, K. Lemme, J. Löffl, and J. Nautz, Eds. Baunach : Spurbuchverlag, 2021, pp. 101–115.","mla":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, edited by Martin Ludwig Hofmann et al., Spurbuchverlag, 2021, pp. 101–15.","chicago":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” In <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, edited by Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, and Jürgen Nautz, 101–15. Baunach : Spurbuchverlag, 2021.","ama":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, eds. <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Spurbuchverlag; 2021:101-115.","apa":"Schneider, J. (2021). Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In M. L. Hofmann, K. Lemme, J. Löffl, &#38; J. Nautz (Eds.), <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i> (pp. 101–115). Spurbuchverlag.","chicago-de":"Schneider, Jan. 2021. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>, hg. von Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, und Jürgen Nautz, 101–115. Baunach : Spurbuchverlag.","ufg":"<b>Schneider, Jan</b>: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: <i>Hofmann, Martin Ludwig u. a. (Hgg.)</i>: 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Baunach  2021,  S. 101–115.","bjps":"<b>Schneider J</b> (2021) Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In Hofmann ML et al. (eds), <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Baunach : Spurbuchverlag, pp. 101–115.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: <span style=\"font-variant:small-caps;\">Hofmann, M. L.</span> ; <span style=\"font-variant:small-caps;\">Lemme, K.</span> ; <span style=\"font-variant:small-caps;\">Löffl, J.</span> ; <span style=\"font-variant:small-caps;\">Nautz, J.</span> (Hrsg.): <i>50 Jahre Technische Hochschule Ostwestfalen-Lippe</i>. Baunach  : Spurbuchverlag, 2021, S. 101–115","havard":"J. Schneider, Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021: pp. 101–115."},"type":"book_chapter","publisher":"Spurbuchverlag","author":[{"last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","id":"13209"}],"publication_status":"published","status":"public","publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","publication_identifier":{"isbn":["978-3-88778-622-9"]}},{"corporate_editor":["Behr´s Verlag GmbH"],"publication_status":"published","language":[{"iso":"ger"}],"_id":"7095","place":"Hamburg","publisher":"Behr´s Verlag","author":[{"last_name":"Schattenberg","full_name":"Schattenberg, Britta","first_name":"Britta","id":"74227"},{"full_name":"Stake, Kirsten","first_name":"Kirsten","last_name":"Stake","id":"61537"},{"id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan"}],"publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","status":"public","title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","user_id":"83781","date_created":"2022-03-02T09:41:53Z","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"date_updated":"2025-03-13T14:25:11Z","type":"book_chapter","citation":{"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.","ama":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, ed. <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>. 1st ed. Behr´s Verlag; 2021.","ufg":"<b>Schattenberg, Britta/Stake, Kirsten/Schneider, Jan</b>: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: <i>Behr´s Verlag GmbH (Hg.)</i>: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg <sup>1</sup>2021.","chicago-de":"Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, hg. von Behr´s Verlag GmbH. 1. Aufl. Hamburg: Behr´s Verlag.","bjps":"<b>Schattenberg B, Stake K and Schneider J</b> (2021) Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (ed.), <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, 1st ed. 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.","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.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken,” in <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, 1st ed., Behr´s Verlag GmbH, Ed. Hamburg: Behr´s Verlag, 2021.","chicago":"Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” In <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, edited by Behr´s Verlag GmbH, 1st ed. Hamburg: Behr´s Verlag, 2021.","mla":"Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>, edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021.","apa":"Schattenberg, B., Stake, K., &#38; Schneider, J. (2021). Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (Ed.), <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i> (1st ed.). Behr´s Verlag.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schattenberg, Britta</span> ; <span style=\"font-variant:small-caps;\">Stake, Kirsten</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: <span style=\"font-variant:small-caps;\">Behr´s Verlag GmbH</span> (Hrsg.): <i>Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022</i>. 1. Aufl. Hamburg : Behr´s Verlag, 2021"},"edition":"1","publication_identifier":{"isbn":["978-3-95468-810-4"]},"year":"2021"},{"title":"Potential für eine schonendere Pasteurisation","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]},"publication_status":"published","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider"}],"publisher":"Fachverlag Hans Carl GmbH","issue":"14","publication":"Brauwelt","status":"public","date_created":"2021-04-13T12:03:12Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-02-10T07:07:05Z","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"user_id":"83781","citation":{"havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Potential für eine schonendere Pasteurisation. In: <i>Brauwelt</i>. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343","ufg":"<b>Katsch, Linda/Schneider, Jan</b>: Potential für eine schonendere Pasteurisation, in: <i>Brauwelt</i> (2021), H. 14,  S. 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>, Nr. 14: 340–343.","bjps":"<b>Katsch L and Schneider J</b> (2021) Potential Für Eine Schonendere Pasteurisation. <i>Brauwelt</i> 340–343.","apa":"Katsch, L., &#38; Schneider, J. (2021). Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>, <i>14</i>, 340–343.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. <i>Brauwelt</i>. 2021;(14):340-343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” <i>Brauwelt</i>, no. 14 (2021): 340–43.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” <i>Brauwelt</i>, no. 14, 2021, pp. 340–43.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” <i>Brauwelt</i>, no. 14, pp. 340–343, 2021.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343."},"type":"industry_journal_article","year":"2021","_id":"5504","language":[{"iso":"eng"}],"place":"Nürnberg","page":"340-343"},{"author":[{"full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209"},{"first_name":"Anna","full_name":"Dammann_, Anna","last_name":"Dammann_","id":"43899"},{"id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut","last_name":"Schwarzer"},{"id":"12119","last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"language":[{"iso":"eng"}],"_id":"6171","status":"public","user_id":"83781","date_updated":"2025-01-30T15:43:35Z","date_created":"2021-09-07T08:49:23Z","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","year":"2021","conference":{"location":"Siegen","start_date":"2012-03-05","end_date":"2012-03-05","name":"Technisch-wissenschaftlicher Ausschuss der VLB"},"type":"conference","citation":{"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.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Dammann_, Anna</span> ; <span style=\"font-variant:small-caps;\">Schwarzer, Knut</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span>: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","ufg":"<b>Schneider, Jan u. a.</b>: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: o. Hg.: o. O. 2021.","bjps":"<b>Schneider J <i>et al.</i></b> (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","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: .","apa":"Schneider, J., Dammann_, A., Schwarzer, K., &#38; Müller, U. (2021). <i>Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen</i>. Technisch-wissenschaftlicher Ausschuss der VLB, Siegen.","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.","mla":"Schneider, Jan, et al. <i>Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen</i>. 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.","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.","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.","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021."}},{"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 ","article_type":"original","publication_identifier":{"issn":["2194-5764"],"eissn":["1556-3758"]},"volume":17,"external_id":{"isi":["000699893400004"]},"intvolume":"        17","author":[{"last_name":"Katsch","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","first_name":"Linda","id":"71614"},{"full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen","last_name":"Methner"},{"id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan"}],"publisher":"Walter de Gruyter GmbH","abstract":[{"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.","lang":"eng"}],"publication_status":"published","status":"public","issue":"9","publication":"International Journal of Food Engineering ","date_updated":"2025-06-26T13:31:14Z","date_created":"2021-04-08T05:51:47Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83781","doi":"https://doi.org/10.1515/ijfe-2020-0324","isi":"1","year":"2021","type":"scientific_journal_article","citation":{"ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . <i>International Journal of Food Engineering </i>. 2021;17(9):703-713. doi:<a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>","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 .” <i>International Journal of Food Engineering </i>, vol. 17, no. 9, 2021, pp. 703–13, <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","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 .” <i>International Journal of Food Engineering </i> 17, no. 9 (2021): 703–13. <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","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 ,” <i>International Journal of Food Engineering </i>, vol. 17, no. 9, pp. 703–713, 2021, doi: <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>.","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.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering  17 (2021) 703–713.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , International Journal of Food Engineering . 17 (2021) 703–713.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Methner, Frank-Jürgen</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: 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: <i>International Journal of Food Engineering </i> Bd. 17. Berlin ; Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713","bjps":"<b>Katsch L, Methner F-J and Schneider J</b> (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 . <i>International Journal of Food Engineering </i> <b>17</b>, 703–713.","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 . <i>International Journal of Food Engineering </i> 17, Nr. 9: 703–713. doi:<a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>, .","ufg":"<b>Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan</b>: 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: <i>International Journal of Food Engineering </i> 17 (2021), H. 9,  S. 703–713.","apa":"Katsch, L., Methner, F.-J., &#38; 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 . <i>International Journal of Food Engineering </i>, <i>17</i>(9), 703–713. <a href=\"https://doi.org/10.1515/ijfe-2020-0324\">https://doi.org/10.1515/ijfe-2020-0324</a>"},"place":"Berlin ; Boston, Mass. ","quality_controlled":"1","language":[{"iso":"eng"}],"_id":"5423","page":"703-713","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."]},{"isi":"1","year":"2020","citation":{"short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","ama":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>. 2020;109(12):3598-3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>","bjps":"<b>Vo AQ <i>et al.</i></b> (2020) Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> <b>109</b>, 3598–3607.","ufg":"<b>Vo, Anh Q. u. a.</b>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, in: <i>Journal of Pharmaceutical Sciences</i> 109 (2020), H. 12,  S. 3598–3607.","chicago-de":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> 109, Nr. 12: 3598–3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>, .","havard":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, Journal of Pharmaceutical Sciences. 109 (2020) 3598–3607.","ieee":"A. Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, and M. A. Repka, “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis,” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, pp. 3598–3607, 2020, doi: <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>.","van":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598–607.","mla":"Vo, Anh Q., et al. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, 2020, pp. 3598–607, <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","chicago":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari, and Michael A. Repka. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i> 109, no. 12 (2020): 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., &#38; Repka, M. A. (2020). Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>, <i>109</i>(12), 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>","din1505-2-1":"<span style=\"font-variant:small-caps;\">Vo, Anh Q.</span> ; <span style=\"font-variant:small-caps;\">Kutz, Gerd</span> ; <span style=\"font-variant:small-caps;\">He, Herman</span> ; <span style=\"font-variant:small-caps;\">Narala, Sagar</span> ; <span style=\"font-variant:small-caps;\">Bandari, Suresh</span> ; <span style=\"font-variant:small-caps;\">Repka, Michael A.</span>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: <i>Journal of Pharmaceutical Sciences</i> Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607"},"type":"scientific_journal_article","date_created":"2025-04-23T08:40:12Z","department":[{"_id":"DEP4028"}],"date_updated":"2025-06-26T13:25:32Z","user_id":"83781","doi":"10.1016/j.xphs.2020.09.007","page":"3598-3607","keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"place":"Amsterdam [u.a.]","language":[{"iso":"eng"}],"_id":"12835","publication_identifier":{"issn":["0022-3549"],"eissn":["1520-6017"]},"intvolume":"       109","external_id":{"isi":["000590406100010"]},"volume":109,"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","status":"public","issue":"12","publication":"Journal of Pharmaceutical Sciences","publisher":"Elsevier BV","author":[{"last_name":"Vo","first_name":"Anh Q.","full_name":"Vo, Anh Q."},{"id":"12015","first_name":"Gerd","full_name":"Kutz, Gerd","last_name":"Kutz"},{"first_name":"Herman","full_name":"He, Herman","last_name":"He"},{"last_name":"Narala","full_name":"Narala, Sagar","first_name":"Sagar"},{"full_name":"Bandari, Suresh","first_name":"Suresh","last_name":"Bandari"},{"first_name":"Michael A.","full_name":"Repka, Michael A.","last_name":"Repka"}],"abstract":[{"lang":"eng","text":"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."}],"publication_status":"published"}]