---
_id: '13271'
abstract:
- lang: eng
  text: Pasteurization is the prevalent method for stabilizing cloudy apple juice
    and prolonging its shelf life, but can also impair quality. Therefore, it is necessary
    to investigate and quantify the chemical, physical and sensory effects of this
    treatment. In this study, cloudy apple juice was treated at different time-temperature
    combinations with equivalent microbial lethality with 161.6 PU. These can be categorized
    as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short
    time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to
    those of untreated juice. HTST treatment had significantly less impact on the
    juice compared to LTLT treatment. LTLT-treated juices were characterized by different
    sensory attributes, such as raisin and caramel odor and bitter taste. In contrast,
    the untreated and HTST-treated juices exhibited odors like pear and lemon. There
    were also significant differences in turbidity, sugar composition, viscosity and
    a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary,
    HTST-treated juices are more similar to the untreated juices and are rated higher
    in terms of quality characteristics. The lowest pasteurization temperature of
    70°C results in the greatest deterioration of juice quality. It can be concluded
    that different pasteurization conditions showed different effects on juice quality,
    despite having the same microbiological lethality of 161.6 PU. Results can be
    considered when designing pasteurization processes.
article_number: '101471'
author:
- first_name: Linda
  full_name: Katsch, Linda
  id: '71614'
  last_name: Katsch
  orcid: '0000-0001-6628-3929 '
- first_name: Martina
  full_name: Sokolowsky, Martina
  id: '76708'
  last_name: Sokolowsky
- first_name: Brian
  full_name: Gibson, Brian
  last_name: Gibson
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization
    conditions with equivalent pasteurization units on chemical, physical, and sensory
    properties of cloudy apple juice. <i>Applied Food Research</i>. 2025;5(2). doi:<a
    href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>
  apa: Katsch, L., Sokolowsky, M., Gibson, B., &#38; Schneider, J. (2025). Influence
    of different pasteurization conditions with equivalent pasteurization units on
    chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food
    Research</i>, <i>5</i>(2), Article 101471. <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>
  bjps: <b>Katsch L <i>et al.</i></b> (2025) Influence of Different Pasteurization
    Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory
    Properties of Cloudy Apple Juice. <i>Applied Food Research</i> <b>5</b>.
  chicago: Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence
    of Different Pasteurization Conditions with Equivalent Pasteurization Units on
    Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” <i>Applied
    Food Research</i> 5, no. 2 (2025). <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>.
  chicago-de: Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025.
    Influence of different pasteurization conditions with equivalent pasteurization
    units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied
    Food Research</i> 5, Nr. 2. doi:<a href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Katsch, Linda</span> ; <span
    style="font-variant:small-caps;">Sokolowsky, Martina</span> ; <span style="font-variant:small-caps;">Gibson,
    Brian</span> ; <span style="font-variant:small-caps;">Schneider, Jan</span>: Influence
    of different pasteurization conditions with equivalent pasteurization units on
    chemical, physical, and sensory properties of cloudy apple juice. In: <i>Applied
    Food Research</i> Bd. 5. Amsterdam, Elsevier (2025), Nr. 2'
  havard: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different
    pasteurization conditions with equivalent pasteurization units on chemical, physical,
    and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).
  ieee: 'L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different
    pasteurization conditions with equivalent pasteurization units on chemical, physical,
    and sensory properties of cloudy apple juice,” <i>Applied Food Research</i>, vol.
    5, no. 2, Art. no. 101471, 2025, doi: <a href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>.'
  mla: Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with
    Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties
    of Cloudy Apple Juice.” <i>Applied Food Research</i>, vol. 5, no. 2, 101471, 2025,
    <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>.
  short: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research
    5 (2025).
  ufg: '<b>Katsch, Linda u. a.</b>: Influence of different pasteurization conditions
    with equivalent pasteurization units on chemical, physical, and sensory properties
    of cloudy apple juice, in: <i>Applied Food Research</i> 5 (2025), H. 2.'
  van: Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization
    conditions with equivalent pasteurization units on chemical, physical, and sensory
    properties of cloudy apple juice. Applied Food Research. 2025;5(2).
date_created: 2025-10-27T16:10:29Z
date_updated: 2025-11-05T08:17:40Z
department:
- _id: DEP4023
- _id: DEP4018
doi: 10.1016/j.afres.2025.101471
intvolume: '         5'
issue: '2'
keyword:
- Cloudy apple juice
- HTST
- juice pasteurization
- sensory analysis
- process optimization
- equivalent microbial lethality
language:
- iso: eng
place: Amsterdam
publication: Applied Food Research
publication_identifier:
  eissn:
  - 2772-5022
publication_status: published
publisher: Elsevier
quality_controlled: '1'
status: public
title: Influence of different pasteurization conditions with equivalent pasteurization
  units on chemical, physical, and sensory properties of cloudy apple juice
type: scientific_journal_article
user_id: '83781'
volume: 5
year: '2025'
...
---
_id: '13335'
abstract:
- lang: eng
  text: "The process of thermal preservation of liquid foods is a safety-relevant
    process step in the processing of products such as fruit juices and is associated
    with a high-energy expenditure and safety margin. There are already various approaches
    to improve this conventionally managed process step in terms of product and resource
    preservation. Compared to these novel technologies, the use of real-time process
    analytics offers great potential to improve already existing process plants by
    implementing inline capable process analytical tools. This allows direct control
    of the reactions taking place and changes during the running process. Instead
    of post process, random product control, quality control during the process can
    be made rendered. The chemical and pharmaceutical industry serves as a reference
    industry for the use of process analytical tools, although the reactions and product
    matrices are less complex. In the food industry, on the other hand, there is a
    greater variation in raw materials and intermediate products. In addition, a large
    number of reactions can take place in parallel within a process, and the physical
    states and properties of the individual components can vary. A uniform set of
    rules for the use of process analytical tools does not exist here. Each product,
    each process provides its own research potential, so that a large research gap
    opens up in the area of the food industry.\r\nIn order to contribute to closing
    this gap, this thesis presents a novel approach to improve the process of pasteurization
    of liquid food. For fruit juices as an application, near infrared spectroscopy
    in combination with chemometric methods was applied to make the process more product
    specific. Based on known weaknesses of the process, the relevant aspects for a
    product-specific treatment were identified. In the further course, the suitability
    of near infrared spectroscopy as a process analytical tool in the process of pasteurization
    was verified. Moreover, it was investigated whether a sufficiently accurate identification
    of the product type as well as the microbiologically relevant properties can be
    achieved by the application of chemometric methods. In the course of this, the
    suitability of the measurement methodology was confirmed and solutions were established
    for any process influences. The product classification and description of the
    microbiologically relevant parameters extract content and pH value were also implemented
    with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms,
    the product-specific determination of target values for the necessary lethal heat
    input could be realized. In addition, an analysis of the actual values was carried
    out on the basis of a chemometric regression method by inferring the microbiological
    pasteurization effect through the chemical reaction of acid hydrolytic sucrose
    degradation by means of the indirect approach. This required knowledge of the
    chemical reaction kinetics and mahematical modeling of the degradation behavior.
    The novel approach could be confirmed by calculations using results from off-line
    analysis, whereas the use of near infrared spectroscopy as an inline method still
    revealed potential for optimization with respect to measurement accuracies.\r\nIn
    summary, the results of this work provide a promising opportunity to make conventional
    processes for the preservation of liquid foods more product-specific by using
    near-infrared spectroscopy as an inline-capable and multimodal sensor technique,
    leading to an increase in process efficiency and product quality."
- lang: ger
  text: "Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist
    ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie
    Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag
    verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt-
    und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im
    Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik
    großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger
    Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender
    Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle
    kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des
    Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen
    und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie
    gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem
    können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen
    und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren.
    Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht.
    Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich
    im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm
    einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen
    neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel
    zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie
    in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer
    zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die
    relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung
    relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie
    als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine
    Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften
    durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte
    eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse
    Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung
    der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend
    genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter
    Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen
    letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte
    auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels
    des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation
    auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die
    Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung
    des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung
    von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie
    als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der
    Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine
    vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen
    Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige,
    multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung
    der Prozesseffizienz und Produktqualität führt."
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
citation:
  ama: Weishaupt I. <i>Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
    the Pasteurization Process of Liquid Foods</i>. Technische Universität Berlin;
    2023. doi:<a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>
  apa: Weishaupt, I. (2023). <i>Near infrared spectroscopy as inline analytical tool
    to optimize the pasteurization process of liquid foods</i>. Technische Universität
    Berlin. <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>
  bjps: '<b>Weishaupt I</b> (2023) <i>Near Infrared Spectroscopy as Inline Analytical
    Tool to Optimize the Pasteurization Process of Liquid Foods</i>. Berlin: Technische
    Universität Berlin.'
  chicago: 'Weishaupt, Imke. <i>Near Infrared Spectroscopy as Inline Analytical Tool
    to Optimize the Pasteurization Process of Liquid Foods</i>. Berlin: Technische
    Universität Berlin, 2023. <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.'
  chicago-de: 'Weishaupt, Imke. 2023. <i>Near infrared spectroscopy as inline analytical
    tool to optimize the pasteurization process of liquid foods</i>. Berlin: Technische
    Universität Berlin. doi:<a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Weishaupt, Imke</span>: <i>Near
    infrared spectroscopy as inline analytical tool to optimize the pasteurization
    process of liquid foods</i>. Berlin : Technische Universität Berlin, 2023'
  havard: I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize
    the pasteurization process of liquid foods, Technische Universität Berlin, Berlin,
    2023.
  ieee: 'I. Weishaupt, <i>Near infrared spectroscopy as inline analytical tool to
    optimize the pasteurization process of liquid foods</i>. Berlin: Technische Universität
    Berlin, 2023. doi: <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.'
  mla: Weishaupt, Imke. <i>Near Infrared Spectroscopy as Inline Analytical Tool to
    Optimize the Pasteurization Process of Liquid Foods</i>. Technische Universität
    Berlin, 2023, <a href="https://doi.org/10.14279/depositonce-17804">https://doi.org/10.14279/depositonce-17804</a>.
  short: I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize
    the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin,
    2023.
  ufg: '<b>Weishaupt, Imke</b>: Near infrared spectroscopy as inline analytical tool
    to optimize the pasteurization process of liquid foods, Berlin 2023.'
  van: 'Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize
    the pasteurization process of liquid foods. Berlin: Technische Universität Berlin;
    2023. 144 p.'
date_created: 2026-01-09T11:56:40Z
date_updated: 2026-01-12T08:47:34Z
defense_date: 2023-05-05
department:
- _id: DEP4028
doi: https://doi.org/10.14279/depositonce-17804
keyword:
- fruit juice pasteurization
- near infrared spectroscopy
- process optimization
- multivariate statistics
- inline process analytics
- Fruchtsaftpasteurisation
- Prozessoptimierung
- Nahinfrarotspektroskopie
- multivariate Statistik
- Inline-Prozessanalytik
language:
- iso: eng
page: '144'
place: Berlin
publication_status: published
publisher: Technische Universität Berlin
status: public
supervisor:
- first_name: 'Juri '
  full_name: 'Rappsilber, Juri '
  last_name: Rappsilber
- 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
- first_name: 'Leif-Alexander '
  full_name: 'Garbe, Leif-Alexander '
  last_name: Garbe
title: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization
  process of liquid foods
type: dissertation
user_id: '83781'
year: '2023'
...
---
_id: '577'
abstract:
- lang: eng
  text: A rising number of product variants together with decreasing lot sizes are
    a result of the trend of individualization. Besides the upcoming organizational
    issues, changes in the production technologies are required. Direct digital manufacturing
    contributes to solve this problem by enabling the production of parts right from
    the CAD data.Process capability analysis is applied in several industries to prove
    the reliable compliance of products with quality requirements. As it is based
    on statistical methods, new challenges arise in the context of single-part production.The
    paper describes and compares different approaches for the adoption of process
    capability analysis for single-part production with special focus on additive
    manufacturing technologies. The statistical background and the applicability of
    different capability parameters are discussed. An overview of existing research
    work is given and supplemented by own approaches for the adoption of statistical
    methods for single-part production. The aim of the research work is to establish
    a first approach for the qualification of new technologies in single-part production.
author:
- first_name: Andrea
  full_name: Huxol, Andrea
  id: '43559'
  last_name: Huxol
- first_name: Andrea
  full_name: Davis, Andrea
  id: '68611'
  last_name: Davis
- first_name: Franz-Josef
  full_name: Villmer, Franz-Josef
  id: '14290'
  last_name: Villmer
- first_name: Eva
  full_name: Scheideler, Eva
  id: '61522'
  last_name: Scheideler
citation:
  ama: 'Huxol A, Davis A, Villmer F-J, Scheideler E. Deployment of Process Capability
    Analysis for Single-Part Production. In: Padoano E, Villmer F-J, Department of
    Production Engineering and Management, eds. <i>Production Engineering and Management</i>.
    Publication series in direct digital manufacturing . Lemgo; 2017:63-74.'
  apa: Huxol, A., Davis, A., Villmer, F.-J., &#38; Scheideler, E. (2017). Deployment
    of Process Capability Analysis for Single-Part Production. In E. Padoano, F.-J.
    Villmer, &#38; Department of Production Engineering and Management (Eds.), <i>Production
    Engineering and Management</i> (pp. 63–74). Lemgo.
  bjps: <b>Huxol A <i>et al.</i></b> (2017) Deployment of Process Capability Analysis
    for Single-Part Production. In Padoano E, Villmer F-J and Department of Production
    Engineering and Management (eds), <i>Production Engineering and Management</i>.
    Lemgo, pp. 63–74.
  chicago: Huxol, Andrea, Andrea Davis, Franz-Josef Villmer, and Eva Scheideler. “Deployment
    of Process Capability Analysis for Single-Part Production.” In <i>Production Engineering
    and Management</i>, edited by Elio Padoano, Franz-Josef Villmer, and Department
    of Production Engineering and Management, 63–74. Publication Series in Direct
    Digital Manufacturing . Lemgo, 2017.
  chicago-de: 'Huxol, Andrea, Andrea Davis, Franz-Josef Villmer und Eva Scheideler.
    2017. Deployment of Process Capability Analysis for Single-Part Production. In:
    <i>Production Engineering and Management</i>, hg. von Elio Padoano, Franz-Josef
    Villmer, und Department of Production Engineering and Management, 63–74. Publication
    series in direct digital manufacturing . Lemgo.'
  din1505-2-1: '<span style="font-variant:small-caps;">Huxol, Andrea</span> ; <span
    style="font-variant:small-caps;">Davis, Andrea</span> ; <span style="font-variant:small-caps;">Villmer,
    Franz-Josef</span> ; <span style="font-variant:small-caps;">Scheideler, Eva</span>:
    Deployment of Process Capability Analysis for Single-Part Production. In: <span
    style="font-variant:small-caps;">Padoano, E.</span> ; <span style="font-variant:small-caps;">Villmer,
    F.-J.</span> ; <span style="font-variant:small-caps;">Department of Production
    Engineering and Management</span> (Hrsg.): <i>Production Engineering and Management</i>,
    <i>Publication series in direct digital manufacturing </i>. Lemgo, 2017, S. 63–74'
  havard: 'A. Huxol, A. Davis, F.-J. Villmer, E. Scheideler, Deployment of Process
    Capability Analysis for Single-Part Production, in: E. Padoano, F.-J. Villmer,
    Department of Production Engineering and Management (Eds.), Production Engineering
    and Management, Lemgo, 2017: pp. 63–74.'
  ieee: A. Huxol, A. Davis, F.-J. Villmer, and E. Scheideler, “Deployment of Process
    Capability Analysis for Single-Part Production,” in <i>Production Engineering
    and Management</i>, Pordenone, Italy, 2017, no. 1, pp. 63–74.
  mla: Huxol, Andrea, et al. “Deployment of Process Capability Analysis for Single-Part
    Production.” <i>Production Engineering and Management</i>, edited by Elio Padoano
    et al., no. 1, 2017, pp. 63–74.
  short: 'A. Huxol, A. Davis, F.-J. Villmer, E. Scheideler, in: E. Padoano, F.-J.
    Villmer, Department of Production Engineering and Management (Eds.), Production
    Engineering and Management, Lemgo, 2017, pp. 63–74.'
  ufg: '<b>Huxol, Andrea et. al. (2017)</b>: Deployment of Process Capability Analysis
    for Single-Part Production, in: Elio Padoano et. al. (Hgg.): <i>Production Engineering
    and Management</i> (=<i>Publication series in direct digital manufacturing </i>),
    Lemgo, S. 63–74.'
  van: 'Huxol A, Davis A, Villmer F-J, Scheideler E. Deployment of Process Capability
    Analysis for Single-Part Production. In: Padoano E, Villmer F-J, Department of
    Production Engineering and Management, editors. Production Engineering and Management.
    Lemgo; 2017. p. 63–74. (Publication series in direct digital manufacturing ).'
conference:
  end_date: 2017-09-29
  location: Pordenone, Italy
  name: Proceedings7th International Conference
  start_date: 2017-09-28
corporate_editor:
- Department of Production Engineering and Management
- Hochschule Ostwestfalen-Lippe
date_created: 2019-02-18T11:16:07Z
date_updated: 2023-03-15T13:50:01Z
department:
- _id: DEP1306
editor:
- first_name: Elio
  full_name: Padoano, Elio
  last_name: Padoano
- first_name: Franz-Josef
  full_name: Villmer, Franz-Josef
  last_name: Villmer
issue: '1'
keyword:
- Statistical process control
- Process capability analysis
- Single-part production
- Process optimization
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://www.hs-owl.de/fileadmin/diman/Veroeffentlichungen/PEM_2017_Proceeding_web.pdf
oa: '1'
page: 63-74
place: Lemgo
publication: Production Engineering and Management
publication_identifier:
  isbn:
  - 978-3-946856-01-6
publication_status: published
related_material:
  link:
  - relation: contains
    url: https://www.hs-owl.de/fileadmin/diman/Veroeffentlichungen/PEM_2017_Proceeding_web.pdf
series_title: 'Publication series in direct digital manufacturing '
status: public
title: Deployment of Process Capability Analysis for Single-Part Production
type: conference
user_id: '45673'
year: 2017
...
---
_id: '579'
abstract:
- lang: eng
  text: Selective Laser Melting (SLM) is a powder bed fusion process to produce additively
    metal parts. From the current point of view, it seems to be one of the most promising
    additive manufacturing technologies for the production of end use parts. An increasing
    number of examples prove the successful application of SLM for technical part
    production. Nevertheless, they also show the enormous effort that is still required
    to qualify the production process of every single part individually.The present
    paper gives an overview of the major influencing factors of the SLM process. To
    get a comprehensive research approach, existing publications on the topic are
    taken into account as well as own experimental work, evaluating the effects of
    the process parameters on the relative density of samples made from tool steel.
    The experimental setup and the results are described and opportunities for the
    further research work are discussed.
author:
- first_name: Andrea
  full_name: Huxol, Andrea
  id: '43559'
  last_name: Huxol
- first_name: Eva
  full_name: Scheideler, Eva
  id: '61522'
  last_name: Scheideler
- first_name: Franz-Josef
  full_name: Villmer, Franz-Josef
  id: '14290'
  last_name: Villmer
citation:
  ama: 'Huxol A, Scheideler E, Villmer F-J. Influencing Factors on Part Quality in
    Selective Laser Melting. In: Padoano E, Villmer F-J, Department of Production
    Engineering and Management, eds. <i>Production Engineering and Management</i>.
    Lemgo; 2017:13-34.'
  apa: Huxol, A., Scheideler, E., &#38; Villmer, F.-J. (2017). Influencing Factors
    on Part Quality in Selective Laser Melting. In E. Padoano, F.-J. Villmer, &#38;
    Department of Production Engineering and Management (Eds.), <i>Production Engineering
    and Management</i> (pp. 13–34). Lemgo.
  bjps: <b>Huxol A, Scheideler E and Villmer F-J</b> (2017) Influencing Factors on
    Part Quality in Selective Laser Melting. In Padoano E, Villmer F-J and Department
    of Production Engineering and Management (eds), <i>Production Engineering and
    Management</i>. Lemgo, pp. 13–34.
  chicago: Huxol, Andrea, Eva Scheideler, and Franz-Josef Villmer. “Influencing Factors
    on Part Quality in Selective Laser Melting.” In <i>Production Engineering and
    Management</i>, edited by Elio Padoano, Franz-Josef Villmer, and Department of
    Production Engineering and Management, 13–34. Lemgo, 2017.
  chicago-de: 'Huxol, Andrea, Eva Scheideler und Franz-Josef Villmer. 2017. Influencing
    Factors on Part Quality in Selective Laser Melting. In: <i>Production Engineering
    and Management</i>, hg. von Elio Padoano, Franz-Josef Villmer, und Department
    of Production Engineering and Management, 13–34. Lemgo.'
  din1505-2-1: '<span style="font-variant:small-caps;">Huxol, Andrea</span> ; <span
    style="font-variant:small-caps;">Scheideler, Eva</span> ; <span style="font-variant:small-caps;">Villmer,
    Franz-Josef</span>: Influencing Factors on Part Quality in Selective Laser Melting.
    In: <span style="font-variant:small-caps;">Padoano, E.</span> ; <span style="font-variant:small-caps;">Villmer,
    F.-J.</span> ; <span style="font-variant:small-caps;">Department of Production
    Engineering and Management</span> (Hrsg.): <i>Production Engineering and Management</i>.
    Lemgo, 2017, S. 13–34'
  havard: 'A. Huxol, E. Scheideler, F.-J. Villmer, Influencing Factors on Part Quality
    in Selective Laser Melting, in: E. Padoano, F.-J. Villmer, Department of Production
    Engineering and Management (Eds.), Production Engineering and Management, Lemgo,
    2017: pp. 13–34.'
  ieee: A. Huxol, E. Scheideler, and F.-J. Villmer, “Influencing Factors on Part Quality
    in Selective Laser Melting,” in <i>Production Engineering and Management</i>,
    Pordenone, Italy, 2017, no. 1, pp. 13–34.
  mla: Huxol, Andrea, et al. “Influencing Factors on Part Quality in Selective Laser
    Melting.” <i>Production Engineering and Management</i>, edited by Elio Padoano
    et al., no. 1, 2017, pp. 13–34.
  short: 'A. Huxol, E. Scheideler, F.-J. Villmer, in: E. Padoano, F.-J. Villmer, Department
    of Production Engineering and Management (Eds.), Production Engineering and Management,
    Lemgo, 2017, pp. 13–34.'
  ufg: '<b>Huxol, Andrea et. al. (2017)</b>: Influencing Factors on Part Quality in
    Selective Laser Melting, in: Elio Padoano et. al. (Hgg.): <i>Production Engineering
    and Management</i>, Lemgo, S. 13–34.'
  van: 'Huxol A, Scheideler E, Villmer F-J. Influencing Factors on Part Quality in
    Selective Laser Melting. In: Padoano E, Villmer F-J, Department of Production
    Engineering and Management, editors. Production Engineering and Management. Lemgo;
    2017. p. 13–34.'
conference:
  end_date: 2017-09-29
  location: Pordenone, Italy
  name: Proceedings 7th International Conference
  start_date: 2017-09-28
corporate_editor:
- Department of Production Engineering and Management
- Hochschule Ostwestfalen-Lippe
date_created: 2019-02-18T11:34:36Z
date_updated: 2023-03-15T13:50:02Z
department:
- _id: DEP1306
editor:
- first_name: Elio
  full_name: Padoano, Elio
  last_name: Padoano
- first_name: Franz-Josef
  full_name: Villmer, Franz-Josef
  last_name: Villmer
issue: '1'
keyword:
- Selective laser melting
- Additive manufacturing
- Process parameters
- Process optimization
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://www.hs-owl.de/fileadmin/diman/Veroeffentlichungen/PEM_2017_Proceeding_web.pdf
oa: '1'
page: 13-34
place: Lemgo
publication: Production Engineering and Management
publication_identifier:
  isbn:
  - 978-3-946856-01-6
publication_status: published
related_material:
  link:
  - relation: contains
    url: https://www.hs-owl.de/fileadmin/diman/Veroeffentlichungen/PEM_2017_Proceeding_web.pdf
status: public
title: Influencing Factors on Part Quality in Selective Laser Melting
type: conference
user_id: '45673'
year: 2017
...