---
_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: '5575'
author:
- first_name: Sören
full_name: Rossmann, Sören
id: '61416'
last_name: Rossmann
- first_name: V.
full_name: Wolff, V.
last_name: Wolff
- first_name: Ulrich
full_name: Müller, Ulrich
id: '12119'
last_name: Müller
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
citation:
ama: Rossmann S, Wolff V, Müller U, Schneider J. Impact of Accelerated Shelf-life
Tests on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions.
BrewingScience . 2017;70(1-2):31-38.
apa: Rossmann, S., Wolff, V., Müller, U., & Schneider, J. (2017). Impact of
Accelerated Shelf-life Tests on Physical Stability of Beverages Based on Weighted
Orange Oil Emulsions. BrewingScience , 70(1–2), 31–38.
bjps: Rossmann S et al. (2017) Impact of Accelerated Shelf-Life Tests
on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions. BrewingScience
70, 31–38.
chicago: 'Rossmann, Sören, V. Wolff, Ulrich Müller, and Jan Schneider. “Impact of
Accelerated Shelf-Life Tests on Physical Stability of Beverages Based on Weighted
Orange Oil Emulsions.” BrewingScience 70, no. 1–2 (2017): 31–38.'
chicago-de: 'Rossmann, Sören, V. Wolff, Ulrich Müller und Jan Schneider. 2017. Impact
of Accelerated Shelf-life Tests on Physical Stability of Beverages Based on Weighted
Orange Oil Emulsions. BrewingScience 70, Nr. 1–2: 31–38.'
din1505-2-1: 'Rossmann, Sören ; Wolff, V. ; Müller,
Ulrich ; Schneider, Jan:
Impact of Accelerated Shelf-life Tests on Physical Stability of Beverages Based
on Weighted Orange Oil Emulsions. In: BrewingScience Bd. 70, Carl (2017),
Nr. 1–2, S. 31–38'
havard: S. Rossmann, V. Wolff, U. Müller, J. Schneider, Impact of Accelerated Shelf-life
Tests on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions,
BrewingScience . 70 (2017) 31–38.
ieee: S. Rossmann, V. Wolff, U. Müller, and J. Schneider, “Impact of Accelerated
Shelf-life Tests on Physical Stability of Beverages Based on Weighted Orange Oil
Emulsions,” BrewingScience , vol. 70, no. 1–2, pp. 31–38, 2017.
mla: Rossmann, Sören, et al. “Impact of Accelerated Shelf-Life Tests on Physical
Stability of Beverages Based on Weighted Orange Oil Emulsions.” BrewingScience
, vol. 70, no. 1–2, Carl, 2017, pp. 31–38.
short: S. Rossmann, V. Wolff, U. Müller, J. Schneider, BrewingScience 70 (2017)
31–38.
ufg: 'Rossmann, Sören et. al. (2017): Impact of Accelerated Shelf-life Tests
on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions, in:
BrewingScience 70 (1–2), S. 31–38.'
van: Rossmann S, Wolff V, Müller U, Schneider J. Impact of Accelerated Shelf-life
Tests on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions.
BrewingScience . 2017;70(1–2):31–8.
date_created: 2021-04-16T12:19:58Z
date_updated: 2023-03-15T13:50:00Z
department:
- _id: DEP4023
intvolume: ' 70'
issue: 1-2
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/315111587_Impact_of_Accelerated_Shelf-life_Tests_on_Physical_Stability_of_Beverages_Based_on_Weighted_Orange_Oil_Emulsions
oa: '1'
page: 31-38
publication: 'BrewingScience '
publication_identifier:
issn:
- 1866-5195
publication_status: published
publisher: Carl
quality_controlled: '1'
status: public
title: Impact of Accelerated Shelf-life Tests on Physical Stability of Beverages Based
on Weighted Orange Oil Emulsions
type: journal_article
user_id: '15514'
volume: 70
year: 2017
...