---
_id: '6839'
abstract:
- lang: eng
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 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:
- first_name: Baris Gün
full_name: Sürmeli, Baris Gün
id: '73806'
last_name: Sürmeli
- first_name: Imke
full_name: Weishaupt, Imke
id: '58425'
last_name: Weishaupt
- first_name: Knut
full_name: Schwarzer, Knut
id: '13329'
last_name: Schwarzer
- first_name: Natalia
full_name: Moriz, Natalia
id: '44238'
last_name: Moriz
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
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. Journal of Near Infrared Spectroscopy. 2021;29(6):339-351.
doi:10.1177/09670335211057233
apa: Sürmeli, B. G., Weishaupt, I., Schwarzer, K., Moriz, N., & Schneider, J.
(2021). Heat impact control in flash pasteurization by estimation of applied pasteurization
units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy,
29(6), 339–351. https://doi.org/10.1177/09670335211057233
bjps: Sürmeli BG et al. (2021) Heat Impact Control in Flash Pasteurization
by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.
Journal of Near Infrared Spectroscopy 29, 339–351.
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.” Journal of Near Infrared
Spectroscopy 29, no. 6 (2021): 339–51. https://doi.org/10.1177/09670335211057233.'
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. Journal of
Near Infrared Spectroscopy 29, Nr. 6: 339–351. doi:10.1177/09670335211057233,
.'
din1505-2-1: 'Sürmeli, Baris Gün ;
Weishaupt, Imke ; Schwarzer,
Knut ; Moriz, Natalia ; Schneider, Jan: Heat impact control in
flash pasteurization by estimation of applied pasteurization units using near
infrared spectroscopy. In: Journal of Near Infrared Spectroscopy 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.
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,” Journal of Near Infrared Spectroscopy,
vol. 29, no. 6, pp. 339–351, 2021, doi: 10.1177/09670335211057233.'
mla: Sürmeli, Baris Gün, et al. “Heat Impact Control in Flash Pasteurization by
Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.”
Journal of Near Infrared Spectroscopy, vol. 29, no. 6, 2021, pp. 339–51,
https://doi.org/10.1177/09670335211057233.
short: B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal
of Near Infrared Spectroscopy 29 (2021) 339–351.
ufg: 'Sürmeli, Baris Gün u. a.: Heat impact control in flash pasteurization
by estimation of applied pasteurization units using near infrared spectroscopy,
in: Journal of Near Infrared Spectroscopy 29 (2021), H. 6, S. 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.
date_created: 2021-11-30T12:39:27Z
date_updated: 2025-06-26T13:35:56Z
department:
- _id: DEP5023
- _id: DEP4028
doi: 10.1177/09670335211057233
external_id:
isi:
- '000726007200001'
intvolume: ' 29'
isi: '1'
issue: '6'
keyword:
- Beverage pasteurization
- heat impact control
- prediction outlier elimination
language:
- iso: eng
page: 339-351
publication: Journal of Near Infrared Spectroscopy
publication_identifier:
eissn:
- 1751-6552
issn:
- 0967-0335
publication_status: published
publisher: Sage Publishing
status: public
title: Heat impact control in flash pasteurization by estimation of applied pasteurization
units using near infrared spectroscopy
type: journal_article
user_id: '83781'
volume: 29
year: '2021'
...
---
_id: '6840'
author:
- first_name: Daniel
full_name: Pauli, Daniel
id: '75850'
last_name: Pauli
orcid: ' 0000-0003-0860-4696 '
- first_name: Stephanie
full_name: Wisser, Stephanie
id: '76627'
last_name: Wisser
citation:
ama: 'Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der
Transparenz und Sicherheit von Lebensmitteln. In: ; 2021.'
apa: 'Pauli, D., & Wisser, S. (2021). Datenanalyse und autonome Prognostik
zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln. SFT-Forum
„where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis,
Online.'
bjps: Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur
Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln.
chicago: Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik
Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln,” 2021.
chicago-de: 'Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome
Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln.
In: .'
din1505-2-1: 'Pauli, Daniel ; Wisser, Stephanie: 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.'
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.'
mla: Pauli, Daniel, and Stephanie Wisser. Datenanalyse Und Autonome Prognostik
Zur Verbesserung Der Transparenz Und Sicherheit von Lebensmitteln. 2021.
short: 'D. Pauli, S. Wisser, in: 2021.'
ufg: 'Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik
zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.:
o. O. 2021.'
van: Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der
Transparenz und Sicherheit von Lebensmitteln. In 2021.
conference:
end_date: 23.04.2021
location: Online
name: 'SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen
für die Lebensmittelpraxis'
start_date: 23.04.2021
date_created: 2021-12-03T13:24:32Z
date_updated: 2025-01-30T15:45:25Z
department:
- _id: DEP4000
- _id: DEP5023
- _id: DEP4027
- _id: DEP1308
- _id: DEP4028
language:
- iso: eng
status: public
title: Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und
Sicherheit von Lebensmitteln
type: conference
user_id: '83781'
year: '2021'
...
---
_id: '6842'
author:
- first_name: Daniel
full_name: Pauli, Daniel
id: '75850'
last_name: Pauli
orcid: ' 0000-0003-0860-4696 '
- first_name: Michael
full_name: Neumaier, Michael
id: '77059'
last_name: Neumaier
- first_name: Matthias
full_name: Scharf, Matthias
id: '65179'
last_name: Scharf
- first_name: Carsten
full_name: Funke, Carsten
id: '74167'
last_name: Funke
citation:
ama: 'Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle
mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021.'
apa: Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline
zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik.
Fokustag where food meets IT, Online.
bjps: Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle
Mittels Echtzeit- Und Fingerprint-Analytik.
chicago: Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von
Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,”
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: .'
din1505-2-1: 'Pauli, Daniel ; Neumaier, Michael ; Scharf,
Matthias ; Funke, Carsten:
Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik.
In: , 2021'
havard: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, 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.
mla: Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels
Echtzeit- Und Fingerprint-Analytik. 2021.
short: 'D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.'
ufg: 'Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle
mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.'
van: Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle
mittels Echtzeit- und Fingerprint-Analytik. In 2021.
conference:
end_date: 02.03.2021
location: Online
name: Fokustag where food meets IT
start_date: 02.03.2021
date_created: 2021-12-03T13:38:13Z
date_updated: 2025-01-30T15:45:45Z
department:
- _id: DEP4000
- _id: DEP4027
- _id: DEP1308
- _id: DEP4028
language:
- iso: eng
status: public
title: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik
type: conference
user_id: '83781'
year: '2021'
...
---
_id: '6934'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.
In: Hofmann ML, Lemme K, Löffl J, Nautz J, eds. 50 Jahre Technische Hochschule
Ostwestfalen-Lippe. Spurbuchverlag; 2021:101-115.'
apa: Schneider, J. (2021). Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.
In M. L. Hofmann, K. Lemme, J. Löffl, & J. Nautz (Eds.), 50 Jahre Technische
Hochschule Ostwestfalen-Lippe (pp. 101–115). Spurbuchverlag.
bjps: 'Schneider J (2021) Lebensmitteltechnologie in ihrer gesellschaftlichen
Verflechtung. In Hofmann ML et al. (eds), 50 Jahre Technische Hochschule Ostwestfalen-Lippe.
Baunach : Spurbuchverlag, pp. 101–115.'
chicago: 'Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.”
In 50 Jahre Technische Hochschule Ostwestfalen-Lippe, edited by Martin
Ludwig Hofmann, Kathrin Lemme, Josef Löffl, and Jürgen Nautz, 101–15. Baunach
: Spurbuchverlag, 2021.'
chicago-de: 'Schneider, Jan. 2021. Lebensmitteltechnologie in ihrer gesellschaftlichen
Verflechtung. In: 50 Jahre Technische Hochschule Ostwestfalen-Lippe, hg.
von Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, und Jürgen Nautz, 101–115.
Baunach : Spurbuchverlag.'
din1505-2-1: 'Schneider, Jan: Lebensmitteltechnologie
in ihrer gesellschaftlichen Verflechtung. In: Hofmann,
M. L. ; Lemme, K. ; Löffl, J. ; Nautz,
J. (Hrsg.): 50 Jahre Technische Hochschule Ostwestfalen-Lippe. 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.'
ieee: 'J. Schneider, “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung,”
in 50 Jahre Technische Hochschule Ostwestfalen-Lippe, 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.”
50 Jahre Technische Hochschule Ostwestfalen-Lippe, edited by Martin Ludwig
Hofmann et al., Spurbuchverlag, 2021, pp. 101–15.
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.'
ufg: 'Schneider, Jan: Lebensmitteltechnologie in ihrer gesellschaftlichen
Verflechtung, in: Hofmann, Martin Ludwig u. a. (Hgg.): 50 Jahre Technische
Hochschule Ostwestfalen-Lippe, Baunach 2021, S. 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.'
date_created: 2022-01-03T13:18:06Z
date_updated: 2025-02-10T07:15:06Z
department:
- _id: DEP1308
- _id: DEP4028
editor:
- first_name: Martin Ludwig
full_name: Hofmann, Martin Ludwig
id: '27490'
last_name: Hofmann
- first_name: Kathrin
full_name: Lemme, Kathrin
id: '29189'
last_name: Lemme
- first_name: Josef
full_name: Löffl, Josef
id: '71937'
last_name: Löffl
- first_name: Jürgen
full_name: Nautz, Jürgen
id: '46509'
last_name: Nautz
keyword:
- Lebensmitteltechnologie
- Lebensmittel-Ethik
- Nachhaltigkeit
- Institut für Lebenmitteltechnologie
language:
- iso: ger
page: 101-115
place: 'Baunach '
popular_science: '1'
publication: 50 Jahre Technische Hochschule Ostwestfalen-Lippe
publication_identifier:
isbn:
- 978-3-88778-622-9
publication_status: published
publisher: Spurbuchverlag
status: public
title: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung
type: book_chapter
user_id: '83781'
year: '2021'
...
---
_id: '7095'
author:
- first_name: Britta
full_name: Schattenberg, Britta
id: '74227'
last_name: Schattenberg
- first_name: Kirsten
full_name: Stake, Kirsten
id: '61537'
last_name: Stake
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur
Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, ed. Behr´s
Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Behr´s Verlag; 2021.'
apa: Schattenberg, B., Stake, K., & Schneider, J. (2021). Einsatzmöglichkeiten
von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH
(Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022 (1st ed.). Behr´s
Verlag.
bjps: 'Schattenberg B, Stake K and Schneider J (2021) Einsatzmöglichkeiten
von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH
(ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed. Hamburg:
Behr´s Verlag.'
chicago: 'Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten
von Allulose zur Kalorienreduktion in Biermischgetränken.” In Behr´s Jahrbuch
für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed.
Hamburg: Behr´s Verlag, 2021.'
chicago-de: 'Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten
von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Jahrbuch
für die Lebensmittelwirtschaft 2022, hg. von Behr´s Verlag GmbH. 1. Aufl.
Hamburg: Behr´s Verlag.'
din1505-2-1: 'Schattenberg, Britta
; Stake, Kirsten ; Schneider,
Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.
In: Behr´s Verlag GmbH (Hrsg.):
Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1. Aufl. Hamburg :
Behr´s Verlag, 2021'
havard: 'B. Schattenberg, K. Stake, J. Schneider, Einsatzmöglichkeiten von Allulose
zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Ed.), Behr´s
Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg,
2021.'
ieee: 'B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose
zur Kalorienreduktion in Biermischgetränken,” in Behr´s Jahrbuch für die Lebensmittelwirtschaft
2022, 1st ed., Behr´s Verlag GmbH, Ed. Hamburg: Behr´s Verlag, 2021.'
mla: Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion
in Biermischgetränken.” Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022,
edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021.
short: 'B. Schattenberg, K. Stake, J. Schneider, in: Behr´s Verlag GmbH (Ed.), Behr´s
Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg,
2021.'
ufg: 'Schattenberg, Britta/Stake, Kirsten/Schneider, Jan: Einsatzmöglichkeiten
von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag
GmbH (Hg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg 12021.'
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.'
corporate_editor:
- Behr´s Verlag GmbH
date_created: 2022-03-02T09:41:53Z
date_updated: 2025-03-13T14:25:11Z
department:
- _id: DEP4018
- _id: DEP4028
edition: '1'
language:
- iso: ger
place: Hamburg
publication: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022
publication_identifier:
isbn:
- 978-3-95468-810-4
publication_status: published
publisher: Behr´s Verlag
status: public
title: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken
type: book_chapter
user_id: '83781'
year: '2021'
...
---
_id: '6171'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Anna
full_name: Dammann_, Anna
id: '43899'
last_name: Dammann_
- first_name: Knut
full_name: Schwarzer, Knut
id: '13329'
last_name: Schwarzer
- first_name: Ulrich
full_name: Müller, Ulrich
id: '12119'
last_name: Müller
citation:
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.'
apa: 'Schneider, J., Dammann_, A., Schwarzer, K., & Müller, U. (2021). Pasteurisation
von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator
zur Prüfung von KZE-Anlagen. Technisch-wissenschaftlicher Ausschuss der VLB,
Siegen.'
bjps: 'Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen
in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.'
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.'
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: .'
din1505-2-1: 'Schneider, Jan ; Dammann_, Anna ; Schwarzer,
Knut ; Müller, Ulrich: Pasteurisation
von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator
zur Prüfung von KZE-Anlagen. In: , 2021'
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.'
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.'
mla: 'Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen
in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.
2021.'
short: 'J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.'
ufg: 'Schneider, Jan u. a.: Pasteurisation von Getränken: Verweilzeitverteilungen
in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen,
in: o. Hg.: o. O. 2021.'
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.'
conference:
end_date: 2012-03-05
location: Siegen
name: Technisch-wissenschaftlicher Ausschuss der VLB
start_date: 2012-03-05
date_created: 2021-09-07T08:49:23Z
date_updated: 2025-01-30T15:43:35Z
department:
- _id: DEP4009
- _id: DEP1308
- _id: DEP4018
- _id: DEP4028
language:
- iso: eng
status: public
title: 'Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer
Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen'
type: conference
user_id: '83781'
year: '2021'
...
---
_id: '6689'
abstract:
- lang: eng
text: "Free amino nitrogen (FAN) concentrations in beer mash can be determined with
machine learning algorithms\r\nfrom near-infrared (NIR) spectra. NIR spectroscopy
is an alternative to a classical chemical analysis and\r\nallows for the application
of inline process quality control. This study investigates the capabilities of\r\ndifferent
machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision
Tree\r\nRegressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR),
K-nearest neighbours (KNN)\r\nregression as well as Support Vector Regression
(SVR) to predict the FAN content in beer mash from NIR\r\nspectra. Various pre-processing
strategies such as principal component analysis (PCA) and data\r\nstandardization
were used to process NIR data that were used to train the machine learning algorithms.\r\nAlgorithm
training was conducted with NIR data obtained from 16 beer mashes with varying
FAN\r\nconcentrations. The trained models were then validated with 4 beer mashes
that were not used for model\r\ntraining. Machine learning algorithms based on
linear regression showed the highest prediction accuracy on\r\nunpre-processed
data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L
(R2 = 0.96)\r\nand a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The
FAN concentration range of the investigated\r\nsamples was between approx. 180
and 220 mg/L. Machine learning based NIR spectra analysis is an alternative\r\nto
classical chemical FAN level determination methods and can also be used as inline
sensor system."
article_type: original
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Johannes
full_name: Rämisch, Johannes
last_name: Rämisch
- first_name: Peter
full_name: Neubauer, Peter
last_name: Neubauer
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free
amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation
by machine learning algorithms. Brewing science . 2021;74(9/10):107-121.
doi:https://doi.org/10.23763/BrSc21-10wefing
apa: Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2021).
Determination of free amino nitrogen in beer mash with an inline NIR transflectance
probe and data evaluation by machine learning algorithms. Brewing Science ,
74(9/10), 107–121. https://doi.org/10.23763/BrSc21-10wefing
bjps: Wefing P et al. (2021) Determination of Free Amino Nitrogen
in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine
Learning Algorithms. Brewing science 74, 107–121.
chicago: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and
Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline
NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.”
Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.'
chicago-de: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer
und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with
an inline NIR transflectance probe and data evaluation by machine learning algorithms.
Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing,
.'
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Rämisch,
Johannes ; Neubauer, Peter
; Schneider, Jan: Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms. In: Brewing science Bd.
74, Carl (2021), Nr. 9/10, S. 107–121'
havard: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms, Brewing Science . 74 (2021) 107–121.
ieee: 'P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, “Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms,” Brewing science , vol.
74, no. 9/10, pp. 107–121, 2021, doi: https://doi.org/10.23763/BrSc21-10wefing.'
mla: Wefing, Patrick, et al. “Determination of Free Amino Nitrogen in Beer Mash
with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning
Algorithms.” Brewing Science , vol. 74, no. 9/10, 2021, pp. 107–21, https://doi.org/10.23763/BrSc21-10wefing.
short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74
(2021) 107–121.
ufg: 'Wefing, Patrick u. a.: Determination of free amino nitrogen in beer
mash with an inline NIR transflectance probe and data evaluation by machine learning
algorithms, in: Brewing science 74 (2021), H. 9/10, S. 107–121.'
van: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free
amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation
by machine learning algorithms. Brewing science . 2021;74(9/10):107–21.
date_created: 2021-11-02T10:06:04Z
date_updated: 2025-01-30T15:43:53Z
department:
- _id: DEP1308
- _id: DEP4028
doi: https://doi.org/10.23763/BrSc21-10wefing
intvolume: ' 74'
issue: 9/10
keyword:
- mashing
- NIR
- machine learning
- FAN
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/355735532_Determination_of_free_amino_nitrogen_in_beer_mash_with_an_inline_NIR_transflectance_probe_and_data_evaluation_by_machine_learning_algorithms
oa: '1'
page: 107 - 121
publication: 'Brewing science '
publication_identifier:
eissn:
- 0723-1520
issn:
- 1866-5195
publication_status: published
publisher: Carl
quality_controlled: '1'
status: public
title: Determination of free amino nitrogen in beer mash with an inline NIR transflectance
probe and data evaluation by machine learning algorithms
type: journal_article
user_id: '83781'
volume: 74
year: '2021'
...
---
_id: '5423'
abstract:
- lang: eng
text: Preservation of juices is essential to obtain microbial safe products. There
are various established methods as pasteurization. Heretofore, only the kinetic
figures of microbial inactivation were considered but not those of reaction impairing
the chemical quality. For a gentler processing, knowledge of the kinetics of relevant
chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation
and the color change of juices are important attributes. The non-isothermal Rhim
method was used to determine the activation energy and pre-exponential factor
for HMF formation in different juices and an isothermal method for the reaction
order. Values for the activation energy from 133 to 303 kJ/mol were obtained with
a zeroth reaction order. A correlation between HMF and the color change could
be found. Based on the kinetic figures, lines with equal effects for the chemical
changes and for the lethal effect on microorganisms were calculated. Time-temperature
settings for the gentlest treatment could be found.
article_type: original
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Frank-Jürgen
full_name: Methner, Frank-Jürgen
last_name: Methner
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
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 . International Journal of Food Engineering .
2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324
apa: Katsch, L., Methner, F.-J., & Schneider, J. (2021). Kinetic studies of
5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in
fruit juices for the improvement of pasteurization plants . International Journal
of Food Engineering , 17(9), 703–713. https://doi.org/10.1515/ijfe-2020-0324
bjps: Katsch L, Methner F-J and Schneider J (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural
Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement
of Pasteurization Plants . International Journal of Food Engineering 17,
703–713.
chicago: 'Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies
of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm
in Fruit Juices for the Improvement of Pasteurization Plants .” International
Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324.'
chicago-de: 'Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic
studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at
420 nm in fruit juices for the improvement of pasteurization plants . International
Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324,
.'
din1505-2-1: 'Katsch, Linda ; Methner, Frank-Jürgen ; Schneider,
Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change
of the absorption at 420 nm in fruit juices for the improvement of pasteurization
plants . In: International Journal of Food Engineering Bd. 17. Berlin ;
Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713'
havard: L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants , International Journal of Food Engineering . 17 (2021)
703–713.
ieee: 'L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of 5-(Hydroxymethyl)-furfural
formation and change of the absorption at 420 nm in fruit juices for the improvement
of pasteurization plants ,” International Journal of Food Engineering ,
vol. 17, no. 9, pp. 703–713, 2021, doi: https://doi.org/10.1515/ijfe-2020-0324.'
mla: Katsch, Linda, et al. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation
and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of
Pasteurization Plants .” International Journal of Food Engineering , vol.
17, no. 9, 2021, pp. 703–13, https://doi.org/10.1515/ijfe-2020-0324.
short: L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17
(2021) 703–713.
ufg: 'Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan: Kinetic studies
of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm
in fruit juices for the improvement of pasteurization plants , in: International
Journal of Food Engineering 17 (2021), H. 9, S. 703–713.'
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.
date_created: 2021-04-08T05:51:47Z
date_updated: 2025-06-26T13:31:14Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
doi: https://doi.org/10.1515/ijfe-2020-0324
external_id:
isi:
- '000699893400004'
intvolume: ' 17'
isi: '1'
issue: '9'
keyword:
- absorption at 420 nm
- HMF
- kinetic figures
- line of equal effect
- pasteurization.
language:
- iso: eng
page: 703-713
place: 'Berlin ; Boston, Mass. '
publication: 'International Journal of Food Engineering '
publication_identifier:
eissn:
- 1556-3758
issn:
- 2194-5764
publication_status: published
publisher: Walter de Gruyter GmbH
quality_controlled: '1'
status: public
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 '
type: scientific_journal_article
user_id: '83781'
volume: 17
year: '2021'
...
---
_id: '5504'
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt.
2021;(14):340-343.
apa: Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation.
Brauwelt, 14, 340–343.
bjps: Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation.
Brauwelt 340–343.
chicago: 'Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.”
Brauwelt, no. 14 (2021): 340–43.'
chicago-de: 'Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere
Pasteurisation. Brauwelt, Nr. 14: 340–343.'
din1505-2-1: 'Katsch, Linda ; Schneider, Jan: Potential für eine schonendere
Pasteurisation. In: Brauwelt. Nürnberg, Fachverlag Hans Carl GmbH (2021),
Nr. 14, S. 340–343'
havard: L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation,
Brauwelt. (2021) 340–343.
ieee: L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,”
Brauwelt, no. 14, pp. 340–343, 2021.
mla: Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.”
Brauwelt, no. 14, 2021, pp. 340–43.
short: L. Katsch, J. Schneider, Brauwelt (2021) 340–343.
ufg: 'Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation,
in: Brauwelt (2021), H. 14, S. 340–343.'
van: Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt.
2021;(14):340–3.
date_created: 2021-04-13T12:03:12Z
date_updated: 2025-02-10T07:07:05Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
issue: '14'
language:
- iso: eng
main_file_link:
- url: https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#
page: 340-343
place: Nürnberg
publication: Brauwelt
publication_identifier:
eissn:
- 1439-5177
issn:
- 0724-696X
publication_status: published
publisher: Fachverlag Hans Carl GmbH
status: public
title: Potential für eine schonendere Pasteurisation
type: industry_journal_article
user_id: '83781'
year: '2021'
...
---
_id: '12805'
abstract:
- lang: eng
text: 'n recent decades, the demand for palm oil has constantly increased and with
it the cultivation of oil palms. After a period of 25 years, the oil yield of
the palm trees decreases and they are felled. The trees are cut into pieces and
remain on the plantations. However, due to their high moisture and sugar content,
fungi and molds cause problems for replanting. The use of the wood for the timber
industry is difficult due to its structural characteristics. Biotechnological
processes use microorganisms to produce relevant industrial products. The basis
for each process is a culture medium that contains all necessary nutrients, especially
carbohydrates. The culture medium makes up a high percentage of the costs, so
alternative, cheaper substrates are preferred. In this review, we show and compare
different analyses of the sap mechanically pressed from the oil palm trunk regarding
its sugar and nutrient content. The total sugar concentration in the palm sap
varies between 16.97–140 g L−1 and it is mainly composed
of glucose, fructose, and sucrose. The comparison with common nutrient media and
the results of fermentation processes already carried out on a laboratory scale
show that palm sap offers great potential as a fermentation medium for biotechnological
conversion into industrially relevant products. '
author:
- first_name: Rabea
full_name: Dirkes, Rabea
id: '68594'
last_name: Dirkes
- first_name: Pia Rebecca
full_name: Neubauer, Pia Rebecca
id: '75420'
last_name: Neubauer
- first_name: Jürgen
full_name: Rabenhorst, Jürgen
id: '13454'
last_name: Rabenhorst
citation:
ama: 'Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis
guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological
industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931-944. doi:10.1002/bbb.2201'
apa: 'Dirkes, R., Neubauer, P. R., & Rabenhorst, J. (2021). Pressed sap from
oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary
growth medium for the biotechnological industry? Biofuels, Bioproducts and
Biorefining, 15(3), 931–944. https://doi.org/10.1002/bbb.2201'
bjps: 'Dirkes R, Neubauer PR and Rabenhorst J (2021) Pressed Sap from Oil
Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary
Growth Medium for the Biotechnological Industry? Biofuels, Bioproducts and
Biorefining 15, 931–944.'
chicago: 'Dirkes, Rabea, Pia Rebecca Neubauer, and Jürgen Rabenhorst. “Pressed Sap
from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A
Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts
and Biorefining 15, no. 3 (2021): 931–44. https://doi.org/10.1002/bbb.2201.'
chicago-de: 'Dirkes, Rabea, Pia Rebecca Neubauer und Jürgen Rabenhorst. 2021. Pressed
sap from oil palm (<scp>Elaeis guineensis</scp>) trunks:
a revolutionary growth medium for the biotechnological industry? Biofuels,
Bioproducts and Biorefining 15, Nr. 3: 931–944. doi:10.1002/bbb.2201,
.'
din1505-2-1: 'Dirkes, Rabea ; Neubauer, Pia Rebecca ; Rabenhorst,
Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>)
trunks: a revolutionary growth medium for the biotechnological industry? In: Biofuels,
Bioproducts and Biorefining Bd. 15. Chichester, Wiley (2021), Nr. 3, S. 931–944'
havard: 'R. Dirkes, P.R. Neubauer, J. Rabenhorst, Pressed sap from oil palm (<scp>Elaeis
guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological
industry?, Biofuels, Bioproducts and Biorefining. 15 (2021) 931–944.'
ieee: 'R. Dirkes, P. R. Neubauer, and J. Rabenhorst, “Pressed sap from oil palm
(<scp>Elaeis guineensis</scp>) trunks: a revolutionary
growth medium for the biotechnological industry?,” Biofuels, Bioproducts and
Biorefining, vol. 15, no. 3, pp. 931–944, 2021, doi: 10.1002/bbb.2201.'
mla: 'Dirkes, Rabea, et al. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>)
Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels,
Bioproducts and Biorefining, vol. 15, no. 3, 2021, pp. 931–44, https://doi.org/10.1002/bbb.2201.'
short: R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining
15 (2021) 931–944.
ufg: 'Dirkes, Rabea/Neubauer, Pia Rebecca/Rabenhorst, Jürgen: Pressed sap
from oil palm (<scp>Elaeis guineensis</scp>) trunks: a
revolutionary growth medium for the biotechnological industry?, in: Biofuels,
Bioproducts and Biorefining 15 (2021), H. 3, S. 931–944.'
van: 'Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis
guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological
industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931–44.'
date_created: 2025-04-16T07:00:19Z
date_updated: 2025-06-26T13:37:39Z
department:
- _id: DEP4000
- _id: DEP4028
- _id: DEP4018
doi: 10.1002/bbb.2201
external_id:
isi:
- '000625400200001'
intvolume: ' 15'
isi: '1'
issue: '3'
keyword:
- oil palm
- trunks
- pressed sap
- Elaeis guineensis
- sugar
- nutrients
- review
language:
- iso: eng
page: 931-944
place: Chichester
publication: Biofuels, Bioproducts and Biorefining
publication_identifier:
eissn:
- 1932-1031
issn:
- 1932-104X
publication_status: published
publisher: Wiley
status: public
title: 'Pressed sap from oil palm (Elaeis guineensis) trunks: a
revolutionary growth medium for the biotechnological industry?'
type: scientific_journal_article
user_id: '83781'
volume: 15
year: '2021'
...
---
_id: '12835'
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.
author:
- first_name: Anh Q.
full_name: Vo, Anh Q.
last_name: Vo
- first_name: Gerd
full_name: Kutz, Gerd
id: '12015'
last_name: Kutz
- first_name: Herman
full_name: He, Herman
last_name: He
- first_name: Sagar
full_name: Narala, Sagar
last_name: Narala
- first_name: Suresh
full_name: Bandari, Suresh
last_name: Bandari
- first_name: Michael A.
full_name: Repka, Michael A.
last_name: Repka
citation:
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. Journal
of Pharmaceutical Sciences. 2020;109(12):3598-3607. doi:10.1016/j.xphs.2020.09.007'
apa: 'Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., & 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. Journal of Pharmaceutical Sciences, 109(12),
3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007'
bjps: 'Vo AQ et al. (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. Journal of Pharmaceutical
Sciences 109, 3598–3607.'
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.” Journal of Pharmaceutical Sciences 109,
no. 12 (2020): 3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007.'
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. Journal of Pharmaceutical Sciences
109, Nr. 12: 3598–3607. doi:10.1016/j.xphs.2020.09.007,
.'
din1505-2-1: 'Vo, Anh Q. ; Kutz,
Gerd ; He, Herman ; Narala, Sagar ; Bandari,
Suresh ; Repka, Michael A.:
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: Journal of Pharmaceutical Sciences Bd. 109. Amsterdam
[u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607'
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,” Journal of Pharmaceutical Sciences, vol. 109, no. 12, pp. 3598–3607,
2020, doi: 10.1016/j.xphs.2020.09.007.'
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.” Journal of Pharmaceutical
Sciences, vol. 109, no. 12, 2020, pp. 3598–607, https://doi.org/10.1016/j.xphs.2020.09.007.'
short: A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical
Sciences 109 (2020) 3598–3607.
ufg: 'Vo, Anh Q. u. a.: 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: Journal of Pharmaceutical
Sciences 109 (2020), H. 12, S. 3598–3607.'
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.'
date_created: 2025-04-23T08:40:12Z
date_updated: 2025-06-26T13:25:32Z
department:
- _id: DEP4028
doi: 10.1016/j.xphs.2020.09.007
external_id:
isi:
- '000590406100010'
intvolume: ' 109'
isi: '1'
issue: '12'
keyword:
- Continuous manufacturing
- Delayed-release
- FT-NIR
- Inline particle size analysis
- Hot melt extrusion
language:
- iso: eng
page: 3598-3607
place: Amsterdam [u.a.]
publication: Journal of Pharmaceutical Sciences
publication_identifier:
eissn:
- 1520-6017
issn:
- 0022-3549
publication_status: published
publisher: Elsevier BV
status: public
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'
type: scientific_journal_article
user_id: '83781'
volume: 109
year: '2020'
...
---
_id: '13817'
abstract:
- lang: eng
text: Features are extracted from electric current drive signals. The drive has
intact and defective components. This results in 11 different classes with different
conditions. Each condition has been measured several times by 12 different operating
conditions, this means by different speeds, load moments and load forces. The
current signals are measured with a current probe and an oscilloscope on two phases.
author:
- first_name: Martyna
full_name: Bator, Martyna
id: '46440'
last_name: Bator
citation:
ama: Bator M. Dataset for Sensorless Drive Diagnosis. UCI Machine Learning
Repository; 2013. doi:10.24432/C5VP5F
apa: Bator, M. (2013). Dataset for Sensorless Drive Diagnosis. UCI Machine
Learning Repository. https://doi.org/10.24432/C5VP5F
bjps: Bator M (2013) Dataset for Sensorless Drive Diagnosis. UCI Machine
Learning Repository.
chicago: Bator, Martyna. Dataset for Sensorless Drive Diagnosis. UCI Machine
Learning Repository, 2013. https://doi.org/10.24432/C5VP5F.
chicago-de: Bator, Martyna. 2013. Dataset for Sensorless Drive Diagnosis.
UCI Machine Learning Repository. doi:10.24432/C5VP5F,
.
din1505-2-1: 'Bator, Martyna: Dataset
for Sensorless Drive Diagnosis : UCI Machine Learning Repository, 2013'
havard: M. Bator, Dataset for Sensorless Drive Diagnosis, UCI Machine Learning Repository,
2013.
ieee: 'M. Bator, Dataset for Sensorless Drive Diagnosis. UCI Machine Learning
Repository, 2013. doi: 10.24432/C5VP5F.'
mla: Bator, Martyna. Dataset for Sensorless Drive Diagnosis. UCI Machine
Learning Repository, 2013, https://doi.org/10.24432/C5VP5F.
short: M. Bator, Dataset for Sensorless Drive Diagnosis, UCI Machine Learning Repository,
2013.
ufg: 'Bator, Martyna: Dataset for Sensorless Drive Diagnosis, o. O. 2013.'
van: Bator M. Dataset for Sensorless Drive Diagnosis. UCI Machine Learning Repository;
2013.
date_created: 2026-06-15T13:18:59Z
date_updated: 2026-06-15T13:22:49Z
department:
- _id: DEP4028
doi: 10.24432/C5VP5F
publisher: UCI Machine Learning Repository
status: public
title: Dataset for Sensorless Drive Diagnosis
type: research_data
user_id: '83781'
year: '2013'
...