[{"author":[{"full_name":"Türck, Julian","last_name":"Türck","first_name":"Julian"},{"first_name":"Carsten","id":"74167","full_name":"Funke, Carsten","last_name":"Funke"},{"first_name":"Fabian","last_name":"Schmitt","full_name":"Schmitt, Fabian"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"},{"id":"12231","full_name":"Danneel, Hans-Jürgen","last_name":"Danneel","first_name":"Hans-Jürgen"},{"last_name":"Türck","full_name":"Türck, Ralf","first_name":"Ralf"},{"full_name":"Ruck, Wolfgang","first_name":"Wolfgang","last_name":"Ruck"},{"last_name":"Krahl","first_name":"Jürgen","id":"68870","full_name":"Krahl, Jürgen"}],"year":"2026","status":"public","title":"Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate","citation":{"ieee":"J. Türck et al., “Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate,” Fuel, vol. 424, Art. no. 139339, 2026, doi: 10.1016/j.fuel.2026.139339.","ama":"Türck J, Funke C, Schmitt F, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel. 2026;424. doi:10.1016/j.fuel.2026.139339","chicago":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck, and Jürgen Krahl. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel 424 (2026). https://doi.org/10.1016/j.fuel.2026.139339.","apa":"Türck, J., Funke, C., Schmitt, F., Schneider, J., Danneel, H.-J., Türck, R., Ruck, W., & Krahl, J. (2026). Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel, 424, Article 139339. https://doi.org/10.1016/j.fuel.2026.139339","havard":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, Fuel. 424 (2026).","bjps":"Türck J et al. (2026) Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate. Fuel 424.","mla":"Türck, Julian, et al. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel, vol. 424, 139339, 2026, https://doi.org/10.1016/j.fuel.2026.139339.","ufg":"Türck, Julian u. a.: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, in: Fuel 424 (2026).","van":"Türck J, Funke C, Schmitt F, Schneider J, Danneel HJ, Türck R, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel. 2026;424.","chicago-de":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck und Jürgen Krahl. 2026. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel 424. doi:10.1016/j.fuel.2026.139339, .","din1505-2-1":"Türck, Julian ; Funke, Carsten ; Schmitt, Fabian ; Schneider, Jan ; Danneel, Hans-Jürgen ; Türck, Ralf ; Ruck, Wolfgang ; Krahl, Jürgen: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. In: Fuel Bd. 424. New York, NY [u.a.], Elsevier BV (2026)","short":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Fuel 424 (2026)."},"volume":424,"language":[{"iso":"eng"}],"date_created":"2026-04-07T12:48:53Z","publication_identifier":{"eissn":["1873-7153"],"issn":["0016-2361"]},"publication":"Fuel","date_updated":"2026-04-08T12:14:40Z","abstract":[{"lang":"eng","text":"The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging."}],"department":[{"_id":"DEP4028"}],"quality_controlled":"1","publisher":"Elsevier BV","publication_status":"published","doi":"10.1016/j.fuel.2026.139339","article_number":"139339","_id":"13670","place":"New York, NY [u.a.]","type":"scientific_journal_article","intvolume":" 424","user_id":"83778"},{"type":"scientific_journal_article","user_id":"83781","intvolume":" 424","place":"Amsterdam [u.a.]","doi":"10.1016/j.fuel.2026.139339","article_number":"139339","_id":"13671","publication_status":"published","abstract":[{"lang":"eng","text":"The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging."}],"quality_controlled":"1","publisher":"Elsevier","date_created":"2026-04-07T12:49:23Z","publication":"Fuel : the science and technology of fuel and energy ","publication_identifier":{"eissn":["1873-7153"],"issn":["0016-2361"]},"date_updated":"2026-04-08T12:55:00Z","language":[{"iso":"eng"}],"keyword":["Biodiesel aging","Epoxide-dependent oligomerization","Acetic acid","Identification of aging products","Kinetics of aging products"],"title":"Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate","volume":424,"citation":{"van":"Türck J, Funke C, Schmitt F, Schneider J, Danneel HJ, Türck R, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel : the science and technology of fuel and energy . 2026;424.","mla":"Türck, Julian, et al. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel : The Science and Technology of Fuel and Energy , vol. 424, 139339, 2026, https://doi.org/10.1016/j.fuel.2026.139339.","bjps":"Türck J et al. (2026) Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate. Fuel : the science and technology of fuel and energy 424.","havard":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, Fuel : The Science and Technology of Fuel and Energy . 424 (2026).","ufg":"Türck, Julian u. a.: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, in: Fuel : the science and technology of fuel and energy 424 (2026).","apa":"Türck, J., Funke, C., Schmitt, F., Schneider, J., Danneel, H.-J., Türck, R., Ruck, W., & Krahl, J. (2026). Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel : The Science and Technology of Fuel and Energy , 424, Article 139339. https://doi.org/10.1016/j.fuel.2026.139339","chicago":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck, and Jürgen Krahl. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel : The Science and Technology of Fuel and Energy 424 (2026). https://doi.org/10.1016/j.fuel.2026.139339.","short":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Fuel : The Science and Technology of Fuel and Energy 424 (2026).","din1505-2-1":"Türck, Julian ; Funke, Carsten ; Schmitt, Fabian ; Schneider, Jan ; Danneel, Hans-Jürgen ; Türck, Ralf ; Ruck, Wolfgang ; Krahl, Jürgen: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. In: Fuel : the science and technology of fuel and energy Bd. 424. Amsterdam [u.a.], Elsevier (2026)","chicago-de":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck und Jürgen Krahl. 2026. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel : the science and technology of fuel and energy 424. doi:10.1016/j.fuel.2026.139339, .","ama":"Türck J, Funke C, Schmitt F, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel : the science and technology of fuel and energy . 2026;424. doi:10.1016/j.fuel.2026.139339","ieee":"J. Türck et al., “Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate,” Fuel : the science and technology of fuel and energy , vol. 424, Art. no. 139339, 2026, doi: 10.1016/j.fuel.2026.139339."},"author":[{"full_name":"Türck, Julian","last_name":"Türck","first_name":"Julian"},{"first_name":"Carsten","id":"74167","last_name":"Funke","full_name":"Funke, Carsten"},{"full_name":"Schmitt, Fabian","last_name":"Schmitt","first_name":"Fabian"},{"full_name":"Schneider, Jan","first_name":"Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"},{"first_name":"Hans-Jürgen","id":"12231","last_name":"Danneel","full_name":"Danneel, Hans-Jürgen"},{"last_name":"Türck","first_name":"Ralf","full_name":"Türck, Ralf"},{"full_name":"Ruck, Wolfgang","first_name":"Wolfgang","last_name":"Ruck"},{"first_name":"Jürgen","id":"68870","full_name":"Krahl, Jürgen","last_name":"Krahl"}],"year":"2026","status":"public"},{"abstract":[{"lang":"eng","text":"In einer Welt, in der Sprache immer mehr im Mittelpunkt gesellschaftlicher Debatten steht, bietet dieses Buch eine fundierte, kritische und persönliche Reflexion über das Phänomen des Genderns. Der Autor, zunächst überzeugt von der „gendersensiblen“ Sprache und ihren inklusiven Absichten, beschreibt seinen Wandel von einem unbedarften Mitmacher zu einem reflektierten Skeptiker.\r\nKritisches Nachdenken und intensives Recherchieren beleuchtet bisher kaum beachtete Argumente und Folgen des Genderns entlang gesellschaftlicher Konfliktlinien. Was als Zeichen für Gerechtigkeit und Inklusivität gilt, enthüllt zunehmend auch Schattenseiten: Zwang, Spaltung und eine Moralität, die nur wenig Raum für abweichende Ansichten lässt. Ist das Gendern wirklich der Weg zu einer gerechteren Sprache? Oder liegt in der Vielfalt der deutschen Sprache ein viel größeres Potenzial für Inklusivität, das behutsam und respektvoll entfaltet werden sollte?\r\nFür die vielen Menschen, die sich unwohl fühlen, ob sie gendern oder nicht, und nach Argumenten für ihre Entscheidung suchen, bietet dieses Buch eine wertvolle Orientierung. Es ist eine Einladung zum Nachdenken, zum Abwägen und zum bewussten Umgang mit der Sprache, die wir prägen und die uns alle prägt."}],"year":"2025","author":[{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"},{"last_name":"Kohl","first_name":"Dirk ","full_name":"Kohl, Dirk "}],"publisher":"Weltbuch","status":"public","page":"210","title":"Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? ","series_title":"Edition Wissen","citation":{"havard":"J. Schneider, D. Kohl, Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? , Weltbuch, Sargans, 2025.","mla":"Schneider, Jan, and Dirk Kohl. Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Weltbuch, 2025.","bjps":"Schneider J and Kohl D (2025) Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Sargans: Weltbuch.","ufg":"Schneider, Jan/Kohl, Dirk: Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? , Sargans 2025 (Edition Wissen).","van":"Schneider J, Kohl D. Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Sargans: Weltbuch; 2025. 210 p. (Edition Wissen).","chicago":"Schneider, Jan, and Dirk Kohl. Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Edition Wissen. Sargans: Weltbuch, 2025.","apa":"Schneider, J., & Kohl, D. (2025). Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Weltbuch.","chicago-de":"Schneider, Jan und Dirk Kohl. 2025. Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Edition Wissen. Sargans: Weltbuch.","din1505-2-1":"Schneider, Jan ; Kohl, Dirk : Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? , Edition Wissen. Sargans : Weltbuch, 2025","short":"J. Schneider, D. Kohl, Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? , Weltbuch, Sargans, 2025.","ama":"Schneider J, Kohl D. Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Weltbuch; 2025.","ieee":"J. Schneider and D. Kohl, Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? . Sargans: Weltbuch, 2025."},"publication_status":"published","_id":"12494","place":"Sargans","keyword":["Gendern","Sprache","Virtue Signalling","Sprachwandel","Genderdebatte"],"language":[{"iso":"ger"}],"publication_identifier":{"isbn":["978-3-907347-38-6"]},"date_created":"2025-02-25T12:02:21Z","type":"book","user_id":"83778","popular_science":"1","date_updated":"2025-03-20T10:32:02Z"},{"issue":"3/4","abstract":[{"text":"Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting\r\noptimization to enhance product quality and resource efficiency. This study investigated the impact of\r\nvarying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.\r\nWhile other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the influence of external factors that could not be influenced within the\r\ninvestigations. Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed\r\nminimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes\r\nout of 19 across the factors experimental parameter setting and technical repetition. The quality of raw\r\nmaterials had a more pronounced impact on sensory outcomes than the heating temperature. This study\r\nconcludes that adjusting the first heating temperature has limited benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw juice properties to maintain product quality.","lang":"eng"}],"department":[{"_id":"DEP4028"}],"publisher":"Fachverlag Hans Carl GmbH","quality_controlled":"1","publication_status":"published","_id":"12876","doi":"10.23763/BrSc25-04weishaupt","place":"Nürnberg","type":"scientific_journal_article","intvolume":" 78","user_id":"83781","main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"author":[{"first_name":"Imke","id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke"},{"full_name":"Katsch, Linda","last_name":"Katsch","id":"71614","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","first_name":"Martina"},{"orcid":"0000-0001-6401-8873","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan"}],"year":"2025","status":"public","page":"17-26","title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","volume":78,"citation":{"din1505-2-1":"Weishaupt, Imke ; Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. In: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4, S. 17–26","chicago-de":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider. 2025. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78, Nr. 3/4: 17–26. doi:10.23763/BrSc25-04weishaupt, .","short":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78 (2025) 17–26.","mla":"Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft, vol. 78, no. 3/4, 2025, pp. 17–26, https://doi.org/10.23763/BrSc25-04weishaupt.","havard":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft. 78 (2025) 17–26.","bjps":"Weishaupt I et al. (2025) Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78, 17–26.","ufg":"Weishaupt, Imke u. a.: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, in: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 78 (2025), H. 3/4, S. 17–26.","van":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17–26.","chicago":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78, no. 3/4 (2025): 17–26. https://doi.org/10.23763/BrSc25-04weishaupt.","apa":"Weishaupt, I., Katsch, L., Sokolowsky, M., & Schneider, J. (2025). Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft, 78(3/4), 17–26. https://doi.org/10.23763/BrSc25-04weishaupt","ama":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17-26. doi:10.23763/BrSc25-04weishaupt","ieee":"I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties,” Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft, vol. 78, no. 3/4, pp. 17–26, 2025, doi: 10.23763/BrSc25-04weishaupt."},"keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"language":[{"iso":"eng"}],"publication":"Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft","publication_identifier":{"issn":["1866-5195 "]},"date_created":"2025-04-29T13:37:19Z","date_updated":"2025-06-24T12:17:41Z"},{"department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2025","author":[{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"id":"71410","full_name":"Jantz, Nele","last_name":"Jantz","first_name":"Nele"}],"abstract":[{"text":"Die Lebensmittelindustrie ist in der heutigen Zeit mit vielen Herausforderungen konfrontiert. Aufgrund des Klimawandels sowie durch politische Verhältnisse zunehmend volatilere Weltmärkte sind Ressourcen zunehmend knapper und Qualitätseigenschaften schwankender. Gleichzeitig wächst der Bedarf nach gesunden, sicheren Lebensmittel von hoher Qualität stetig. Die größte Herausforderung besteht darin, nachhaltig produzierte Lebensmittel zu fairen Preisen anzubieten, die dennoch hohe ethische und ökologische Standards erfüllen. Gleichzeitig gilt es, den gestiegenen Anforderungen an Individualisierung und Transparenz gerecht zu werden und die enorme Lebensmittelverschwendung wirksam zu bekämpfen. Unter dem Motto „where food meets IT“ praktizieren die profilbildenden Forschungsinstitute „Institut für industrielle Informationstechnik (inIT)“ und „Institut für Life Science Technologies (ILT.NRW)“ der Technischen Hochschule Ostwestfalen-Lippe den interdisziplinären Schulterschluss, um die Digitalisierung der Lebensmittelindustrie voranzutreiben und zukunftsfähige, innovative Antworten auf die oben genannten Herausforderungen zu geben.\r\nDas Managementprojekt der smartFoodTechnologyOWL Partnerschaft hat sich in der Aufbau-phase als Kernelement der operativen Ebene etabliert und wesentlich zum Erfolg des Vorhabens beigetragen. In der Intensivierungsphase sollte das Managementprojekt weiterhin dazu dienen, übergeordnete strategische Ziele zu verfolgen, das operative Geschäft zu lenken und administrativ zu unterstützen. Im Vordergrund standen dabei insbesondere die Ausweitung der Kommunikation und Marketingaktivitäten, der Science-2-Business-Angebote sowie die Um-setzung der Verstetigung. Das übergeordnete Ziel war die langfristige Verstetigung der Partner-schaft mit Ihren Organen und Aktivitäten.","lang":"ger"}],"status":"public","publisher":"Technische Informationsbibliothek","title":"Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL","publication_status":"published","citation":{"ama":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek; 2025. doi:https://doi.org/10.34657/19115","van":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek; 2025.","havard":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","bjps":"Schneider J and Jantz N (2025) Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek.","mla":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek, 2025, https://doi.org/10.34657/19115.","ufg":"Schneider, Jan/Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Hannover 2025.","ieee":"J. Schneider and N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. doi: https://doi.org/10.34657/19115.","apa":"Schneider, J., & Jantz, N. (2025). Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek. https://doi.org/10.34657/19115","chicago":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. https://doi.org/10.34657/19115.","short":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","din1505-2-1":"Schneider, Jan ; Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover : Technische Informationsbibliothek, 2025","chicago-de":"Schneider, Jan und Nele Jantz. 2025. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek. doi:https://doi.org/10.34657/19115, ."},"language":[{"iso":"ger"}],"place":"Hannover","doi":"https://doi.org/10.34657/19115","_id":"13083","type":"research_paper","date_created":"2025-07-24T10:49:16Z","date_updated":"2025-07-24T12:44:08Z","user_id":"83781"},{"language":[{"iso":"eng"}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"date_updated":"2025-10-29T10:07:41Z","date_created":"2025-07-25T17:15:07Z","publication_identifier":{"eissn":["1438-2385"],"issn":["1438-2377"]},"publication":"European Food Research and Technology","page":"3649-3668","status":"public","author":[{"orcid":"0000-0001-6628-3929 ","id":"71614","first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch"},{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Martina","last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina"},{"full_name":"Gibson, Brian R.","first_name":"Brian R.","last_name":"Gibson"},{"last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2025","citation":{"short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","din1505-2-1":"Katsch, Linda ; Weishaupt, Imke ; Sokolowsky, Martina ; Gibson, Brian R. ; Schneider, Jan: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: European Food Research and Technology. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","chicago-de":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson und Jan Schneider. 2025. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, Nr. 251: 3649–3668. doi:https://doi.org/10.1007/s00217-025-04860-5, .","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., & Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, 251, 3649–3668. https://doi.org/10.1007/s00217-025-04860-5","chicago":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251 (2025): 3649–68. https://doi.org/10.1007/s00217-025-04860-5.","van":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649–68.","ufg":"Katsch, Linda u. a.: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: European Food Research and Technology (2025), H. 251, S. 3649–3668.","mla":"Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251, 2025, pp. 3649–68, https://doi.org/10.1007/s00217-025-04860-5.","bjps":"Katsch L et al. (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. European Food Research and Technology 3649–3668.","havard":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, European Food Research and Technology. (2025) 3649–3668.","ieee":"L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice,” European Food Research and Technology, no. 251, pp. 3649–3668, 2025, doi: https://doi.org/10.1007/s00217-025-04860-5.","ama":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649-3668. doi:https://doi.org/10.1007/s00217-025-04860-5"},"title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","doi":"https://doi.org/10.1007/s00217-025-04860-5","_id":"13084","place":"Berlin ; Heidelberg","user_id":"83781","type":"scientific_journal_article","quality_controlled":"1","publisher":"Springer","abstract":[{"lang":"eng","text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process."}],"issue":"251","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication_status":"published"},{"date_updated":"2025-09-29T09:20:32Z","user_id":"71614","type":"conference_poster","date_created":"2025-07-30T12:39:28Z","doi":"10.1002/lemi.202559165","_id":"13094","language":[{"iso":"ger"}],"publication_status":"published","citation":{"havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","bjps":"Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .","mla":"Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165.","ufg":"Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","chicago":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky, and Jan Schneider. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025. https://doi.org/10.1002/lemi.202559165.","apa":"Katsch, L., Steinmetzler, A., Sokolowsky, M., & Schneider, J. (2025). Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 53. Deutsche Lebensmittelchemietage, Halle (Saale). https://doi.org/10.1002/lemi.202559165","din1505-2-1":"Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025","chicago-de":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky und Jan Schneider. 2025. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. doi:10.1002/lemi.202559165, .","short":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","ama":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests.; 2025. doi:10.1002/lemi.202559165","ieee":"L. Katsch, A. Steinmetzler, M. Sokolowsky, and J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025. doi: 10.1002/lemi.202559165."},"title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"conference":{"name":"53. Deutsche Lebensmittelchemietage","location":"Halle (Saale)","start_date":"2025-09-22","end_date":"2025-09-24"},"year":"2025","author":[{"id":"71614","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"first_name":"Arthur","full_name":"Steinmetzler, Arthur","last_name":"Steinmetzler","id":"76446"},{"first_name":"Martina","id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan"}]},{"publication_status":"published","publisher":"Elsevier","quality_controlled":"1","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"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."}],"issue":"2","user_id":"83781","intvolume":" 5","type":"scientific_journal_article","place":"Amsterdam","_id":"13271","article_number":"101471","doi":"10.1016/j.afres.2025.101471","citation":{"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.” Applied Food Research 5, no. 2 (2025). https://doi.org/10.1016/j.afres.2025.101471.","apa":"Katsch, L., Sokolowsky, M., Gibson, B., & Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research, 5(2), Article 101471. https://doi.org/10.1016/j.afres.2025.101471","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research, vol. 5, no. 2, 101471, 2025, https://doi.org/10.1016/j.afres.2025.101471.","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).","bjps":"Katsch L et al. (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. Applied Food Research 5.","ufg":"Katsch, Linda u. a.: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: Applied Food Research 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).","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Gibson, Brian ; Schneider, Jan: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: Applied Food Research Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","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. Applied Food Research 5, Nr. 2. doi:10.1016/j.afres.2025.101471, .","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, 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,” Applied Food Research, vol. 5, no. 2, Art. no. 101471, 2025, doi: 10.1016/j.afres.2025.101471.","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. Applied Food Research. 2025;5(2). doi:10.1016/j.afres.2025.101471"},"volume":5,"title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","status":"public","year":"2025","author":[{"full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda","id":"71614","orcid":"0000-0001-6628-3929 "},{"first_name":"Martina","id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina"},{"full_name":"Gibson, Brian","first_name":"Brian","last_name":"Gibson"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"date_updated":"2025-11-05T08:17:40Z","publication":"Applied Food Research","publication_identifier":{"eissn":["2772-5022"]},"date_created":"2025-10-27T16:10:29Z","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"language":[{"iso":"eng"}]},{"author":[{"first_name":"Imke","full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt"},{"first_name":"Jens","full_name":"Begemann, Jens","last_name":"Begemann"},{"orcid":"0000-0002-1281-5966","first_name":"Susanne","full_name":"Struck, Susanne","last_name":"Struck","id":"85030"},{"first_name":"Bertrand ","full_name":"Matthäus, Bertrand ","last_name":"Matthäus"},{"full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2025","ddc":["570","600"],"department":[{"_id":"DEP4028"}],"conference":{"location":"Berlin","name":"„Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“","end_date":"2025-10-30","start_date":"2025-10-28"},"status":"public","title":"Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung","citation":{"ama":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung.; 2025.","ieee":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, and J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","van":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","havard":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","bjps":"Weishaupt I et al. (2025) Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. .","mla":"Weishaupt, Imke, et al. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","ufg":"Weishaupt, Imke u. a.: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, o. O. 2025.","apa":"Weishaupt, I., Begemann, J., Struck, S., Matthäus, B., & Schneider, J. (2025). Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. „Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“, Berlin.","chicago":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand Matthäus, and Jan Schneider. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","short":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","din1505-2-1":"Weishaupt, Imke ; Begemann, Jens ; Struck, Susanne ; Matthäus, Bertrand ; Schneider, Jan: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025","chicago-de":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand Matthäus und Jan Schneider. 2025. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung."},"publication_status":"published","has_accepted_license":"1","language":[{"iso":"ger"}],"_id":"13296","type":"conference_poster","date_created":"2025-11-13T10:09:33Z","user_id":"83781","date_updated":"2025-11-24T08:07:15Z"},{"language":[{"iso":"eng"}],"_id":"13329","type":"conference_poster","date_created":"2026-01-05T15:29:12Z","date_updated":"2026-01-07T13:11:48Z","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4000"}],"conference":{"end_date":"2025-09-10","start_date":"2025-09-08","name":"15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB)","location":"Lissabon, Portugal"},"year":"2025","author":[{"first_name":"Lisa","id":"74472","full_name":"Kemper, Lisa","last_name":"Kemper"},{"first_name":"Julius","last_name":"Wörner","full_name":"Wörner, Julius","id":"79011"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"orcid":"0000-0002-7920-0595","id":"64952","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam"}],"status":"public","title":"Diacetyl detection by electronic nose in beer-imitating matrices","publication_status":"published","citation":{"ieee":"L. Kemper, J. Wörner, J. Schneider, and M. Pein-Hackelbusch, Diacetyl detection by electronic nose in beer-imitating matrices. 2025.","ama":"Kemper L, Wörner J, Schneider J, Pein-Hackelbusch M. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices.; 2025.","short":"L. Kemper, J. Wörner, J. Schneider, M. Pein-Hackelbusch, Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices, 2025.","chicago-de":"Kemper, Lisa, Julius Wörner, Jan Schneider und Miriam Pein-Hackelbusch. 2025. Diacetyl detection by electronic nose in beer-imitating matrices.","din1505-2-1":"Kemper, Lisa ; Wörner, Julius ; Schneider, Jan ; Pein-Hackelbusch, Miriam: Diacetyl detection by electronic nose in beer-imitating matrices, 2025","apa":"Kemper, L., Wörner, J., Schneider, J., & Pein-Hackelbusch, M. (2025). Diacetyl detection by electronic nose in beer-imitating matrices. 15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB), Lissabon, Portugal.","chicago":"Kemper, Lisa, Julius Wörner, Jan Schneider, and Miriam Pein-Hackelbusch. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices, 2025.","van":"Kemper L, Wörner J, Schneider J, Pein-Hackelbusch M. Diacetyl detection by electronic nose in beer-imitating matrices. 2025.","mla":"Kemper, Lisa, et al. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices. 2025.","bjps":"Kemper L et al. (2025) Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices. .","havard":"L. Kemper, J. Wörner, J. Schneider, M. Pein-Hackelbusch, Diacetyl detection by electronic nose in beer-imitating matrices, 2025.","ufg":"Kemper, Lisa u. a.: Diacetyl detection by electronic nose in beer-imitating matrices, o. O. 2025."}},{"pmid":"1","status":"public","external_id":{"isi":["001245424000001"],"pmid":["38894312"]},"author":[{"first_name":"Julia","id":"82298","last_name":"Kruse","full_name":"Kruse, Julia"},{"full_name":"Wörner, Julius","first_name":"Julius","last_name":"Wörner","id":"79011"},{"full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873"},{"full_name":"Dörksen, Helene","last_name":"Dörksen","first_name":"Helene","id":"46416"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch"}],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/1424-8220/24/11/3520"}],"year":"2024","citation":{"ieee":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, and M. Pein-Hackelbusch, “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ,” Sensors, vol. 24, no. 11, Art. no. 3520, 2024, doi: 10.3390/s24113520.","ama":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11). doi:10.3390/s24113520","short":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Sensors 24 (2024).","chicago-de":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen und Miriam Pein-Hackelbusch. 2024. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24, Nr. 11. doi:10.3390/s24113520, .","din1505-2-1":"Kruse, Julia ; Wörner, Julius ; Schneider, Jan ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . In: Sensors Bd. 24, MDPI (2024), Nr. 11","apa":"Kruse, J., Wörner, J., Schneider, J., Dörksen, H., & Pein-Hackelbusch, M. (2024). Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors, 24(11), Article 3520. https://doi.org/10.3390/s24113520","chicago":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen, and Miriam Pein-Hackelbusch. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors 24, no. 11 (2024). https://doi.org/10.3390/s24113520.","van":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11).","ufg":"Kruse, Julia u. a.: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , in: Sensors 24 (2024), H. 11.","havard":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , Sensors. 24 (2024).","bjps":"Kruse J et al. (2024) Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24.","mla":"Kruse, Julia, et al. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors, vol. 24, no. 11, 3520, 2024, https://doi.org/10.3390/s24113520."},"volume":24,"title":"Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ","language":[{"iso":"eng"}],"keyword":["multidimensional sensor arrays","MOS sensors","beer fermentation","process control","gas analysis","metal oxide semiconductors","intentional data analysis","chemometrics","PLSR","PCA","first-order calibration"],"oa":"1","date_updated":"2025-06-25T13:00:14Z","date_created":"2024-06-03T07:43:48Z","publication_identifier":{"issn":["1424-8220 "]},"publication":"Sensors","quality_controlled":"1","publisher":"MDPI","issue":"11","abstract":[{"text":"To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. ","lang":"eng"}],"department":[{"_id":"DEP4028"}],"publication_status":"published","article_type":"original","isi":"1","article_number":"3520","doi":"10.3390/s24113520","_id":"11495","intvolume":" 24","user_id":"83781","type":"scientific_journal_article"},{"publication_status":"published","citation":{"ufg":"Katsch, Linda u. a.: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, o. O. 2024.","havard":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. .","mla":"Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024.","van":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","ama":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles.; 2024.","chicago":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","apa":"Katsch, L., Trilling-Haasler, M., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 39th EBC Congress, Lille.","ieee":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024","short":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024."},"title":"Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles","status":"public","conference":{"start_date":"2024-05-26","end_date":"2024-05-30","name":"39th EBC Congress","location":"Lille"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"year":"2024","author":[{"orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda"},{"orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","first_name":"Marc","full_name":"Trilling-Haasler, Marc","id":"81622"},{"last_name":"Fahmi","first_name":"Amir","full_name":"Fahmi, Amir"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"date_updated":"2025-10-17T18:30:25Z","user_id":"81304","date_created":"2024-06-18T10:28:05Z","type":"conference_poster","_id":"11537","language":[{"iso":"eng"}]},{"type":"conference_poster","date_created":"2024-06-28T12:57:01Z","user_id":"81304","date_updated":"2025-10-17T18:36:48Z","has_accepted_license":"1","keyword":["surplus yeast","membrane filtration","microfiltration"],"language":[{"iso":"eng"}],"_id":"11605","title":"Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast ","citation":{"ufg":"Trilling-Haasler, Marc u. a.: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , o. O. 2024.","havard":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024.","bjps":"Trilling-Haasler M et al. (2024) Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . .","mla":"Trilling-Haasler, Marc, et al. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . 2024.","van":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","ama":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast .; 2024.","chicago":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","apa":"Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., & Schneider, J. (2024). Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 39th EBC Congress 2024, Lille.","ieee":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","chicago-de":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast .","din1505-2-1":"Trilling-Haasler, Marc ; Tebbe, Jörn ; Lange-Hegermann, Markus ; Schneider, Jan: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024","short":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024."},"publication_status":"published","author":[{"full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","first_name":"Marc","id":"81622","orcid":"0000-0002-3685-6383"},{"last_name":"Tebbe","id":"85958","full_name":"Tebbe, Jörn","first_name":"Jörn"},{"full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann","id":"71761","first_name":"Markus"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","first_name":"Jan"}],"ddc":["600"],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"conference":{"end_date":"2024-05-30","start_date":"2024-05-26","name":"39th EBC Congress 2024","location":"Lille"},"abstract":[{"text":"The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called \"Inflexion Point\" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery.","lang":"eng"}],"status":"public","quality_controlled":"1"},{"citation":{"chicago-de":"Nolte, Jannik, Ludger Hense, Imke Weishaupt und Jan Schneider. 2024. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization.","din1505-2-1":"Nolte, Jannik ; Hense, Ludger ; Weishaupt, Imke ; Schneider, Jan: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024","short":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","bjps":"Nolte J et al. (2024) How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. .","havard":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024.","mla":"Nolte, Jannik, et al. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. 2024.","ufg":"Nolte, Jannik u. a.: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, o. O. 2024.","ama":"Nolte J, Hense L, Weishaupt I, Schneider J. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization.; 2024.","van":"Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","chicago":"Nolte, Jannik, Ludger Hense, Imke Weishaupt, and Jan Schneider. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","ieee":"J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","apa":"Nolte, J., Hense, L., Weishaupt, I., & Schneider, J. (2024). How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 39th EBC Congress 2024, Lille."},"publication_status":"published","title":"How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization","status":"public","author":[{"first_name":"Jannik","full_name":"Nolte, Jannik","last_name":"Nolte"},{"last_name":"Hense","full_name":"Hense, Ludger ","first_name":"Ludger "},{"first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"year":"2024","conference":{"location":"Lille","name":"39th EBC Congress 2024","start_date":"2024-05-26","end_date":"2024-05-30"},"department":[{"_id":"DEP4028"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","text":"Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved."}],"user_id":"83781","date_updated":"2024-07-01T08:30:08Z","type":"conference_poster","date_created":"2024-06-28T13:02:59Z","keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"language":[{"iso":"eng"}],"_id":"11607"},{"publication_status":"published","citation":{"ufg":"Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.","bjps":"Trilling-Haasler M, Jürgensmeier S-E and Schneider J (2024) Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. .","mla":"Trilling-Haasler, Marc, et al. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. 2024.","havard":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024.","van":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","chicago":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","apa":"Trilling-Haasler, M., Jürgensmeier, S.-E., & Schneider, J. (2024). Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 39th EBC Congress 2024, Lille.","din1505-2-1":"Trilling-Haasler, Marc ; Jürgensmeier, Simon-Elias ; Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024","chicago-de":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions.","short":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","ama":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions.; 2024.","ieee":"M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024."},"title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions","status":"public","conference":{"start_date":"2024-05-26","end_date":"2024-05-30","location":"Lille","name":"39th EBC Congress 2024"},"department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"author":[{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","id":"81622","first_name":"Marc"},{"full_name":"Jürgensmeier, Simon-Elias","last_name":"Jürgensmeier","first_name":"Simon-Elias"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan"}],"year":"2024","abstract":[{"lang":"eng","text":"The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur."}],"date_updated":"2025-10-17T18:37:36Z","user_id":"81304","date_created":"2024-06-28T13:06:34Z","type":"conference_poster","language":[{"iso":"eng"}],"keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"_id":"11608"},{"conference":{"location":"Freising","name":"52. 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Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024","short":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","ufg":"Katsch, Linda/Sokolowsky, Martina/Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, o. O. 2024.","havard":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","mla":"Katsch, Linda, et al. 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Assessment of Turbidity in Beverage Emulsions Using Computer Vision.; 2024.","ieee":"A. Gossen, L. Katsch, and J. Schneider, Assessment of turbidity in beverage emulsions using computer vision. 2024.","van":"Gossen A, Katsch L, Schneider J. Assessment of turbidity in beverage emulsions using computer vision. 2024.","havard":"A. Gossen, L. Katsch, J. Schneider, Assessment of turbidity in beverage emulsions using computer vision, 2024.","mla":"Gossen, Arthur, et al. Assessment of Turbidity in Beverage Emulsions Using Computer Vision. 2024.","bjps":"Gossen A, Katsch L and Schneider J (2024) Assessment of Turbidity in Beverage Emulsions Using Computer Vision. .","ufg":"Gossen, Arthur/Katsch, Linda/Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, o. O. 2024.","apa":"Gossen, A., Katsch, L., & Schneider, J. (2024). Assessment of turbidity in beverage emulsions using computer vision. 38th EFFoST International Conference, Brügge.","chicago":"Gossen, Arthur, Linda Katsch, and Jan Schneider. Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","short":"A. Gossen, L. Katsch, J. Schneider, Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","chicago-de":"Gossen, Arthur, Linda Katsch und Jan Schneider. 2024. Assessment of turbidity in beverage emulsions using computer vision.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, 2024"},"publication_status":"published","title":"Assessment of turbidity in beverage emulsions using computer vision"},{"date_created":"2024-06-20T14:32:23Z","type":"conference_speech","user_id":"81304","date_updated":"2025-10-17T18:28:54Z","_id":"11546","language":[{"iso":"ger"}],"title":"PETauthent","citation":{"short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023."},"publication_status":"published","author":[{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","first_name":"Marc","last_name":"Trilling-Haasler","id":"81622"},{"orcid":"0000-0001-6628-3929 ","id":"71614","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"year":"2023","conference":{"end_date":"2023-11-16","start_date":"2023-11-16","location":"Kaiserslautern","name":"BGS-Professorentreff"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public"},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"year":"2023","main_file_link":[{"url":"https://www.wiso-net.de/document/BWI__27265b717c9f07b591a28ea622533b9029cfbf1c"}],"author":[{"id":"68976","first_name":"Patrick","last_name":"Wefing","full_name":"Wefing, Patrick"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider"}],"publisher":"Hans Carl Verlag","page":"224-227","status":"public","title":"FAN measurement during mashing","publication_status":"published","volume":"IV","citation":{"short":"P. Wefing, J. Schneider, Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023) 224–227.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN measurement during mashing. In: Brauwelt international : journal for the brewing and beverage industry Bd. IV. Nürnberg, Hans Carl Verlag (2023), S. 224–227","chicago-de":"Wefing, Patrick und Jan Schneider. 2023. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry IV: 224–227.","apa":"Wefing, P., & Schneider, J. (2023). FAN measurement during mashing. Brauwelt International : Journal for the Brewing and Beverage Industry , IV, 224–227.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023): 224–27.","van":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224–7.","ufg":"Wefing, Patrick/Schneider, Jan: FAN measurement during mashing, in: Brauwelt international : journal for the brewing and beverage industry IV (2023), S. 224–227.","bjps":"Wefing P and Schneider J (2023) FAN Measurement during Mashing. Brauwelt international : journal for the brewing and beverage industry IV, 224–227.","havard":"P. Wefing, J. Schneider, FAN measurement during mashing, Brauwelt International : Journal for the Brewing and Beverage Industry . IV (2023) 224–227.","mla":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.","ieee":"P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international : journal for the brewing and beverage industry , vol. IV, pp. 224–227, 2023.","ama":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224-227."},"_id":"10245","language":[{"iso":"eng"}],"place":"Nürnberg","date_created":"2023-08-29T07:11:43Z","type":"industry_journal_article","publication_identifier":{"issn":["0934-9340"]},"publication":"Brauwelt international : journal for the brewing and beverage industry ","date_updated":"2025-06-12T13:52:58Z","user_id":"83781"},{"type":"conference_editor_article","user_id":"83781","place":"[Piscataway, NJ]","_id":"10787","doi":"10.1109/INDIN51400.2023.10217913","publication_status":"published","conference":{"name":"21st International Conference on Industrial Informatics ; INDIN 2023","location":"Lemgo","end_date":"2023-07-20","start_date":"2023-07-17"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products."}],"publisher":"IEEE","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","publication_identifier":{"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"],"isbn":["978-1-6654-9314-7 "]},"date_created":"2023-11-21T08:04:41Z","date_updated":"2025-06-26T07:48:22Z","corporate_editor":["Institute of Electrical and Electronics Engineers "],"editor":[{"first_name":"Jürgen","last_name":"Jasperneite","full_name":"Jasperneite, Jürgen","id":"1899"},{"first_name":"Lukasz","last_name":"Wisniewski","full_name":"Wisniewski, Lukasz","id":"1710"},{"first_name":"Kim","full_name":"Fung Man, Kim","last_name":"Fung Man"}],"keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"],"language":[{"iso":"eng"}],"title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","citation":{"ama":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913","ieee":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913.","chicago-de":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .","din1505-2-1":"Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023","short":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023.","ufg":"Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","mla":"Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913.","bjps":"Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","havard":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023.","van":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","chicago":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913.","apa":"Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913"},"year":"2023","author":[{"last_name":"Tebbe","first_name":"Jörn","full_name":"Tebbe, Jörn","id":"79072"},{"first_name":"Thomas","last_name":"Pawlik","full_name":"Pawlik, Thomas","id":"58915"},{"first_name":"Marc","id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"first_name":"Jannis","id":"74097","full_name":"Löbner, Jannis","last_name":"Löbner"},{"full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann","id":"71761","first_name":"Markus"},{"orcid":"0000-0001-6401-8873","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan"}],"status":"public","page":"1-7"},{"oa":"1","language":[{"iso":"eng"}],"keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"date_created":"2023-04-12T07:26:12Z","publication":"Journal of The Institute of Brewing","date_updated":"2025-01-30T15:33:02Z","main_file_link":[{"open_access":"1"}],"author":[{"full_name":"Wefing, Patrick","id":"68976","first_name":"Patrick","last_name":"Wefing"},{"last_name":"Trilling","first_name":"Marc","full_name":"Trilling, Marc","id":"81622","orcid":"0000-0002-3685-6383"},{"first_name":"Arthur","last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","id":"13209","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan"}],"year":"2023","page":"1-23","status":"public","title":"A continuous mashing plant controlled by mean residence time","volume":129,"citation":{"din1505-2-1":"Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23","chicago-de":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","havard":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23.","mla":"Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.","ufg":"Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1, S. 1–23.","ama":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7","van":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23.","chicago":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7.","ieee":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.","apa":"Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7"},"has_accepted_license":"1","doi":"10.58430/jib.v129i1.7","_id":"9697","type":"scientific_journal_article","intvolume":" 129","user_id":"83781","abstract":[{"text":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters","lang":"eng"}],"issue":"1","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"ddc":["600"],"quality_controlled":"1","publisher":"Wiley","publication_status":"published"},{"title":"Recyclate Transparency","citation":{"ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022.","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo.","ufg":"Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022.","bjps":"Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. .","havard":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022."},"publication_status":"published","author":[{"first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0002-3685-6383","id":"81622","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","first_name":"Marc"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","id":"13209"}],"year":"2022","conference":{"end_date":"2022-09-19","start_date":"2022-09-19","location":"Lemgo","name":"AIMonday NRW KI und Kreislaufwirtschaft"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public","type":"conference_speech","date_created":"2024-06-20T14:28:24Z","user_id":"81304","date_updated":"2025-10-17T18:28:42Z","language":[{"iso":"eng"}],"_id":"11545"},{"type":"conference_speech","date_created":"2022-05-04T14:24:04Z","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","date_updated":"2025-01-30T15:39:43Z","user_id":"83781","_id":"7917","language":[{"iso":"eng"}],"title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","publication_status":"published","citation":{"mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","havard":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022.","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022.","van":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. 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Brunnenfachgespräch, Bregenz."},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"conference":{"end_date":"2022-11-23","start_date":"2022-11-21","location":"Bregenz","name":"Brunnenfachgespräch"},"year":"2022","author":[{"first_name":"Marc","last_name":"Trilling","full_name":"Trilling, Marc","id":"81622","orcid":"0000-0002-3685-6383"},{"first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"status":"public","type":"conference_speech","date_created":"2022-12-07T13:13:14Z","date_updated":"2025-01-30T15:37:56Z","user_id":"83781","_id":"9196","language":[{"iso":"eng"}]},{"oa":"1","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"language":[{"iso":"eng"}],"publication":"Brewing science","publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"date_created":"2022-02-28T10:50:48Z","date_updated":"2026-03-12T11:52:14Z","author":[{"last_name":"Weishaupt","first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2022","main_file_link":[{"open_access":"1","url":"https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker"}],"external_id":{"isi":["000858906600001"]},"status":"public","page":"1-8","title":"Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker","volume":75,"citation":{"ama":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” Brewing science, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt.","van":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: Brewing science 75 (2022), H. 1/2, S. 1–8.","mla":"Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8.","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. Brewing science 75, 1–8.","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing Science, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: Brewing science Bd. 75, Carl (2022), Nr. 1/2, S. 1–8"},"_id":"7090","doi":"10.23763/BrSc21-20weishaupt","type":"journal_article","user_id":"83778","intvolume":" 75","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising."}],"issue":"1/2","publisher":"Carl","isi":"1","publication_status":"published"},{"title":"FAN-Messung während des Maischens","volume":"12-13","citation":{"van":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12–13(22):304–8.","ama":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12-13(22):304-308.","ufg":"Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22, S. 304–308.","mla":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.","havard":"P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308.","bjps":"Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308.","apa":"Wefing, P., & Schneider, J. (2022). FAN-Messung während des Maischens. Brauwelt, 12–13(22), 304–308.","ieee":"P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt 12–13, no. 22 (2022): 304–8.","short":"P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308.","chicago-de":"Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN-Messung während des Maischens. In: Brauwelt Bd. 12–13. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 22, S. 304–308"},"publication_status":"published","issue":"22","year":"2022","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"publisher":"Fachverlag Hans Carl GmbH","status":"public","page":"304-308","publication":"Brauwelt","publication_identifier":{"issn":["1866-5195 "]},"type":"industry_journal_article","date_created":"2022-04-01T11:07:17Z","user_id":"83781","date_updated":"2025-01-30T15:35:32Z","_id":"7443","place":"Nürnberg","language":[{"iso":"ger"}]},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"end_date":"2022-06-01","start_date":"2022-05-30","name":"European Brewery Convention 2022","location":"Madrid"},"author":[{"first_name":"Patrick","id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing"},{"last_name":"Conradi","full_name":"Conradi, Florian","id":"68967","first_name":"Florian"},{"last_name":"Rämisch","first_name":"Johannes","full_name":"Rämisch, Johannes"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"year":"2022","status":"public","publisher":"Curran Associates, Inc.","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","publication_status":"published","citation":{"short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022.","chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance : Curran Associates, Inc., 2022","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.; 2022.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.; 2022.","mla":"Wefing, Patrick, et al. “Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance .” 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain, Curran Associates, Inc., 2022.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022.","bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022."},"language":[{"iso":"eng"}],"_id":"7444","date_created":"2022-04-01T11:29:28Z","type":"conference_speech","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","publication_identifier":{"isbn":["978-1-7138-7038-8"]},"date_updated":"2025-01-30T15:35:55Z","user_id":"83781"},{"isi":"1","publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"abstract":[{"text":"The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near-infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise information of the kind of product in real time had to be achieved to enable a more product-specific process. Using the method of partial least squares discriminant analysis, the fruit juice varieties were classified, showing a classification rate of 100% regarding an internal and 69% regarding an external test sets. A characterization by the extract content, pH value, turbidity, and viscosity was made by fitting a partial least squares regression model. The percentage prediction error of the pH value was <3% for internal and external test sets, and for the Brix value prediction errors were about 4% (internal) and 20% (external). The parameters viscosity and turbidity were found to be unsuitable. Despite this, the strategy applied to gain more product-specific information in real time showed to be feasible. By linking the results to a database containing potentially harmful microorganisms for various types of fruit juices, a more product-specific calculation of the necessary heat input can be performed. To demonstrate the practical relevance, a comparison between conventional and product-adapted process control was performed using two fruit varieties as examples in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product information, achieved through the use of NIRS with chemometrics, a more precise calculation of the heat input can be achieved.","lang":"eng"}],"issue":"3","publisher":"Wiley","type":"journal_article","user_id":"83781","intvolume":" 10","doi":" https://doi.org/10.1002/fsn3.2709","_id":"5425","title":"Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization","volume":10,"citation":{"chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition 10, Nr. 3: 800–812. doi: https://doi.org/10.1002/fsn3.2709, .","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. In: Food Science & Nutrition Bd. 10, Wiley (2022), Nr. 3, S. 800–812","short":"I. Weishaupt, P. Neubauer, J. Schneider, Food Science & Nutrition 10 (2022) 800–812.","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization. Food Science & Nutrition 10, 800–812.","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, Food Science & Nutrition. 10 (2022) 800–812.","mla":"Weishaupt, Imke, et al. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition, vol. 10, no. 3, 2022, pp. 800–12, https://doi.org/ https://doi.org/10.1002/fsn3.2709.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, in: Food Science & Nutrition 10 (2022), H. 3, S. 800–812.","van":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800–12.","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition 10, no. 3 (2022): 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709.","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition, 10(3), 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709","ama":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800-812. doi: https://doi.org/10.1002/fsn3.2709","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization,” Food Science & Nutrition, vol. 10, no. 3, pp. 800–812, 2022, doi: https://doi.org/10.1002/fsn3.2709."},"author":[{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"year":"2022","external_id":{"pmid":["35311170"],"isi":["000739093400001"]},"page":"800-812","pmid":"1","status":"public","date_created":"2021-04-08T06:37:30Z","publication":"Food Science & Nutrition","publication_identifier":{"issn":["2048-7177"]},"date_updated":"2025-06-26T13:32:36Z","language":[{"iso":"eng"}],"keyword":["flash pasteurization","fruit juice characterization and classification","inline near-infrared spectroscopy","multivariate data analysis"]},{"article_type":"original","publication_status":"published","publisher":"Carl","quality_controlled":"1","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"issue":"9/10","abstract":[{"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.","lang":"eng"}],"user_id":"83781","intvolume":" 74","type":"journal_article","_id":"6689","doi":"https://doi.org/10.23763/BrSc21-10wefing","volume":74,"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","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.","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","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, .","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121.","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.","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.","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.","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.","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.","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"},"title":"Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms","status":"public","page":"107 - 121","year":"2021","author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"full_name":"Conradi, Florian","last_name":"Conradi","id":"68967","first_name":"Florian"},{"full_name":"Rämisch, Johannes","first_name":"Johannes","last_name":"Rämisch"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","id":"13209","last_name":"Schneider"}],"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"}],"date_updated":"2025-01-30T15:43:53Z","publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"publication":"Brewing science ","date_created":"2021-11-02T10:06:04Z","keyword":["mashing","NIR","machine learning","FAN"],"language":[{"iso":"eng"}],"oa":"1"},{"keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"language":[{"iso":"eng"}],"publication_identifier":{"issn":["0967-0335"],"eissn":["1751-6552"]},"publication":"Journal of Near Infrared Spectroscopy","date_created":"2021-11-30T12:39:27Z","date_updated":"2025-06-26T13:35:56Z","author":[{"first_name":"Baris Gün","full_name":"Sürmeli, Baris Gün","last_name":"Sürmeli","id":"73806"},{"first_name":"Imke","full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt"},{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"first_name":"Natalia","full_name":"Moriz, Natalia","last_name":"Moriz","id":"44238"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"year":"2021","external_id":{"isi":["000726007200001"]},"status":"public","page":"339-351","title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","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","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.","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.","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.","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.","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.","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.","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","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.","short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 339–351.","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","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, ."},"volume":29,"_id":"6839","doi":"10.1177/09670335211057233","type":"journal_article","user_id":"83781","intvolume":" 29","department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"issue":"6","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. "}],"publisher":"Sage Publishing","isi":"1","publication_status":"published"},{"type":"book_chapter","date_created":"2022-01-03T13:18:06Z","publication_identifier":{"isbn":["978-3-88778-622-9"]},"publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","date_updated":"2025-02-10T07:15:06Z","popular_science":"1","user_id":"83781","editor":[{"full_name":"Hofmann, Martin Ludwig","first_name":"Martin Ludwig","id":"27490","last_name":"Hofmann"},{"last_name":"Lemme","id":"29189","full_name":"Lemme, Kathrin","first_name":"Kathrin"},{"full_name":"Löffl, Josef","first_name":"Josef","id":"71937","last_name":"Löffl"},{"first_name":"Jürgen","full_name":"Nautz, Jürgen","id":"46509","last_name":"Nautz"}],"language":[{"iso":"ger"}],"place":"Baunach ","keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"_id":"6934","title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","publication_status":"published","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.","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","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.","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.","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.","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.","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.","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.","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.","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.","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."},"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"author":[{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","first_name":"Jan","last_name":"Schneider"}],"year":"2021","page":"101-115","status":"public","publisher":"Spurbuchverlag"},{"title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken","citation":{"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.","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.","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.","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.","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.","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.","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.","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","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.","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.","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."},"publication_status":"published","year":"2021","author":[{"full_name":"Schattenberg, Britta","last_name":"Schattenberg","first_name":"Britta","id":"74227"},{"id":"61537","first_name":"Kirsten","last_name":"Stake","full_name":"Stake, Kirsten"},{"id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"status":"public","publisher":"Behr´s Verlag","publication_identifier":{"isbn":["978-3-95468-810-4"]},"publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","date_created":"2022-03-02T09:41:53Z","type":"book_chapter","edition":"1","user_id":"83781","date_updated":"2025-03-13T14:25:11Z","corporate_editor":["Behr´s Verlag GmbH"],"place":"Hamburg","language":[{"iso":"ger"}],"_id":"7095"},{"status":"public","page":"340-343","publisher":"Fachverlag Hans Carl GmbH","author":[{"orcid":"0000-0001-6628-3929 ","id":"71614","last_name":"Katsch","first_name":"Linda","full_name":"Katsch, Linda"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209"}],"main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"issue":"14","citation":{"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","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343."},"publication_status":"published","title":"Potential für eine schonendere Pasteurisation","place":"Nürnberg","language":[{"iso":"eng"}],"_id":"5504","user_id":"83781","date_updated":"2025-02-10T07:07:05Z","publication_identifier":{"eissn":["1439-5177"],"issn":["0724-696X"]},"publication":"Brauwelt","type":"industry_journal_article","date_created":"2021-04-13T12:03:12Z"},{"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","citation":{"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.","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.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 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.","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.","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","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: .","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, 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.","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."},"conference":{"end_date":"2012-03-05","start_date":"2012-03-05","name":"Technisch-wissenschaftlicher Ausschuss der VLB","location":"Siegen"},"department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"author":[{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"},{"last_name":"Dammann_","first_name":"Anna","id":"43899","full_name":"Dammann_, Anna"},{"id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer","first_name":"Knut"},{"full_name":"Müller, Ulrich","last_name":"Müller","id":"12119","first_name":"Ulrich"}],"year":"2021","status":"public","type":"conference","date_created":"2021-09-07T08:49:23Z","date_updated":"2025-01-30T15:43:35Z","user_id":"83781","_id":"6171","language":[{"iso":"eng"}]},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"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"}],"issue":"9","publisher":"Walter de Gruyter GmbH","quality_controlled":"1","isi":"1","article_type":"original","publication_status":"published","place":"Berlin ; Boston, Mass. ","_id":"5423","doi":"https://doi.org/10.1515/ijfe-2020-0324","type":"scientific_journal_article","user_id":"83781","intvolume":" 17","year":"2021","author":[{"last_name":"Katsch","id":"71614","first_name":"Linda","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"last_name":"Methner","full_name":"Methner, Frank-Jürgen","first_name":"Frank-Jürgen"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"external_id":{"isi":["000699893400004"]},"status":"public","page":"703-713","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 ","citation":{"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.","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.","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.","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.","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.","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","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.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713.","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","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, .","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","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."},"volume":17,"keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"language":[{"iso":"eng"}],"publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"publication":"International Journal of Food Engineering ","date_created":"2021-04-08T05:51:47Z","date_updated":"2025-06-26T13:31:14Z"},{"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants","volume":73,"citation":{"ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants,” BrewingScience, vol. 73, no. 7/8, pp. 85–94, 2020, doi: https://doi.org/10.23763/BrSc20-13katsch.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85-94. doi:https://doi.org/10.23763/BrSc20-13katsch","short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 85–94.","din1505-2-1":"Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94","chicago-de":"Katsch, Linda, F.-J. Methner und Jan Schneider. 2020. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience 73, Nr. 7/8: 85–94. doi:https://doi.org/10.23763/BrSc20-13katsch, .","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience, 73(7/8), 85–94. https://doi.org/10.23763/BrSc20-13katsch","chicago":"Katsch, Linda, F.-J. Methner, and Jan Schneider. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience 73, no. 7/8 (2020): 85–94. https://doi.org/10.23763/BrSc20-13katsch.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94.","ufg":"Katsch, Linda/Methner, F.J./Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, in: BrewingScience 73 (2020), H. 7/8, S. 85–94.","bjps":"Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. BrewingScience 73, 85–94.","mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience, vol. 73, no. 7/8, 2020, pp. 85–94, https://doi.org/10.23763/BrSc20-13katsch.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94."},"year":"2020","author":[{"last_name":"Katsch","first_name":"Linda","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 "},{"full_name":"Methner, F.-J.","last_name":"Methner","first_name":"F.-J."},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"status":"public","page":"85 - 94","publication":"BrewingScience","publication_identifier":{"eissn":["1613-2041"],"issn":["0723-1520"]},"date_created":"2021-04-08T05:51:47Z","date_updated":"2024-07-19T12:41:52Z","file_date_updated":"2024-07-19T12:41:51Z","language":[{"iso":"eng"}],"file":[{"date_updated":"2024-07-19T12:41:51Z","creator":"schneja","relation":"main_file","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","content_type":"application/pdf","date_created":"2023-01-07T15:52:30Z","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","file_size":2135707,"file_id":"9288","access_level":"closed"}],"article_type":"original","publication_status":"published","ddc":["570"],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"abstract":[{"text":"Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.","lang":"eng"}],"issue":"7/8","publisher":"Fachverlag Hans Carl GmbH","quality_controlled":"1","type":"scientific_journal_article","user_id":"83781","intvolume":" 73","has_accepted_license":"1","place":"Nürnberg","_id":"5418","doi":"https://doi.org/10.23763/BrSc20-13katsch"},{"status":"public","author":[{"last_name":"Wefing","full_name":"Wefing, Patrick","first_name":"Patrick","id":"68976"},{"last_name":"Conradi","id":"68967","full_name":"Conradi, Florian","first_name":"Florian"},{"first_name":"Marc","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"year":"2020","volume":164,"citation":{"ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, and J. Schneider, “Approach for modelling the extract formation in continuous conducted ‘beta-amylase rest’ as part of the production of beer mash with targeted sugar content,” Biochemical Engineering Journal , vol. 164, Art. no. 107765, 2020, doi: 10.1016/j.bej.2020.107765.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164. doi:10.1016/j.bej.2020.107765","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020).","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer und Jan Schneider. 2020. Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal 164. doi:10.1016/j.bej.2020.107765, .","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Neubauer, Peter ; Schneider, Jan: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. In: Biochemical Engineering Journal Bd. 164 (2020)","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Neubauer, P., & Schneider, J. (2020). Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal , 164, Article 107765. https://doi.org/10.1016/j.bej.2020.107765","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer, and Jan Schneider. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal 164 (2020). https://doi.org/10.1016/j.bej.2020.107765.","van":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content, Biochemical Engineering Journal . 164 (2020).","bjps":"Wefing P et al. (2020) Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content. Biochemical Engineering Journal 164.","mla":"Wefing, Patrick, et al. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal , vol. 164, 107765, 2020, https://doi.org/10.1016/j.bej.2020.107765.","ufg":"Wefing, Patrick u. a.: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content, in: Biochemical Engineering Journal 164 (2020)."},"title":"Approach for modelling the extract formation in continuous conducted \"beta-amylase rest\" as part of the production of beer mash with targeted sugar content","language":[{"iso":"eng"}],"keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"date_updated":"2024-07-03T07:08:55Z","date_created":"2021-04-08T05:59:08Z","publication":"Biochemical Engineering Journal ","quality_controlled":"1","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"abstract":[{"text":"Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.","lang":"eng"}],"article_type":"original","publication_status":"published","article_number":"107765","doi":"10.1016/j.bej.2020.107765","_id":"5419","user_id":"83780","intvolume":" 164","type":"journal_article"},{"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"issue":"7","abstract":[{"lang":"eng","text":"Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar-water model solution. Robustness and reproducibility of fluctuations of recorded spectra as well as trueness of the chemometric analysis were compared under different process parameter settings. Variable parameters were the flow rate (from laminar flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 degrees C) and the path length of the transflection probe (2 and 4 mm) while the pressure was kept constant at 2.5 bar. Temperature and path length were identified as the most affecting parameters, in case of homogenous test medium. In case of particle containing systems, the flow rate could have an impact as well. However, the application of a PLS model, which includes a broad temperature range, and the correction of prediction results by applying a polynomial regression function for prediction errors, was able to compensate these effects. Also, a path length of 2 mm leads to a higher accuracy. The applied strategy shows that by the identification of relevant process parameters and settings as well as the establishment of a compensation strategy, near infrared spectroscopy is a powerful process analytical tool for continuous flash pasteurization systems."}],"publication_status":"published","isi":"1","doi":"10.1111/1750-3841.15307","_id":"5424","user_id":"83781","intvolume":" 85","type":"journal_article","pmid":"1","page":"2020 - 2031","status":"public","author":[{"last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke","id":"58425"},{"full_name":"Zimmer, Manuel","first_name":"Manuel","id":"71613","last_name":"Zimmer","orcid":"0000-0002-9974-2543"},{"full_name":"Neubauer, Peter","first_name":"Peter","last_name":"Neubauer"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"year":"2020","external_id":{"isi":["000543977000001"],"pmid":["32602154"]},"volume":85,"citation":{"havard":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, Journal of Food Science. 85 (2020) 2020–2031.","mla":"Weishaupt, Imke, et al. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science, vol. 85, no. 7, 2020, pp. 2020–31, https://doi.org/10.1111/1750-3841.15307.","bjps":"Weishaupt I et al. (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. Journal of Food Science 85, 2020–2031.","ufg":"Weishaupt, Imke u. a.: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, in: Journal of Food Science 85 (2020), H. 7, S. 2020–2031.","ama":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020-2031. doi:10.1111/1750-3841.15307","van":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020–31.","chicago":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer, and Jan Schneider. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science 85, no. 7 (2020): 2020–31. https://doi.org/10.1111/1750-3841.15307.","ieee":"I. Weishaupt, M. Zimmer, P. Neubauer, and J. Schneider, “Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer,” Journal of Food Science, vol. 85, no. 7, pp. 2020–2031, 2020, doi: 10.1111/1750-3841.15307.","apa":"Weishaupt, I., Zimmer, M., Neubauer, P., & Schneider, J. (2020). Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science, 85(7), 2020–2031. https://doi.org/10.1111/1750-3841.15307","din1505-2-1":"Weishaupt, Imke ; Zimmer, Manuel ; Neubauer, Peter ; Schneider, Jan: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. In: Journal of Food Science Bd. 85 (2020), Nr. 7, S. 2020–2031","chicago-de":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer und Jan Schneider. 2020. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science 85, Nr. 7: 2020–2031. doi:10.1111/1750-3841.15307, .","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 2020–2031."},"title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","language":[{"iso":"eng"}],"keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"date_updated":"2025-06-26T13:30:26Z","date_created":"2021-04-08T06:37:30Z","publication":"Journal of Food Science","publication_identifier":{"isbn":["0022-1147"],"eissn":["1750-3841"]}},{"title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","citation":{"chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020.","apa":"Zimmer, M., & Schneider, J. (2020). Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. BVAu Jahreskolloquium 2020 (online), Lemgo.","bjps":"Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","havard":"M. Zimmer, J. Schneider, Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: 2020.","mla":"Zimmer, Manuel, and Jan Schneider. Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems. 2020.","ufg":"Zimmer, Manuel/Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: o. Hg.: o. O. 2020.","van":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In 2020.","chicago-de":"Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020","short":"M. Zimmer, J. Schneider, in: 2020.","ieee":"M. Zimmer and J. Schneider, “Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems,” presented at the BVAu Jahreskolloquium 2020 (online), Lemgo, 2020.","ama":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: ; 2020."},"year":"2020","author":[{"orcid":"0000-0002-9974-2543","id":"71613","last_name":"Zimmer","first_name":"Manuel","full_name":"Zimmer, Manuel"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"conference":{"location":"Lemgo","name":"BVAu Jahreskolloquium 2020 (online)"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public","type":"conference_abstract","date_created":"2021-04-08T06:42:44Z","user_id":"83779","date_updated":"2024-05-24T07:44:55Z","language":[{"iso":"eng"}],"_id":"5426"},{"title":"Digitalisierung - Bierbrauen 4.0","citation":{"bjps":"Schneider J, Beckhoff-Bumke S and Ali W (2020) Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","mla":"Schneider, Jan, et al. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","havard":"J. Schneider, S. Beckhoff-Bumke, W. Ali, Digitalisierung - Bierbrauen 4.0, elektroniknet.de. (2020).","ufg":"Schneider, Jan/Beckhoff-Bumke, S./Ali, W.: Digitalisierung - Bierbrauen 4.0, in: elektroniknet.de (2020).","van":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 2020;","chicago":"Schneider, Jan, S. Beckhoff-Bumke, and W. Ali. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","apa":"Schneider, J., Beckhoff-Bumke, S., & Ali, W. (2020). Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","chicago-de":"Schneider, Jan, S. Beckhoff-Bumke und W. Ali. 2020. Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","din1505-2-1":"Schneider, Jan ; Beckhoff-Bumke, S. ; Ali, W.: Digitalisierung - Bierbrauen 4.0. In: elektroniknet.de (2020)","short":"J. Schneider, S. Beckhoff-Bumke, W. Ali, elektroniknet.de (2020).","ama":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. Published online 2020.","ieee":"J. Schneider, S. Beckhoff-Bumke, and W. Ali, “Digitalisierung - Bierbrauen 4.0,” elektroniknet.de, 2020."},"publication_status":"published","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"},{"last_name":"Beckhoff-Bumke","first_name":"S.","full_name":"Beckhoff-Bumke, S."},{"first_name":"W.","full_name":"Ali, W.","last_name":"Ali"}],"year":"2020","department":[{"_id":"DEP4017"},{"_id":"DEP1308"}],"status":"public","publication":"elektroniknet.de","date_created":"2021-04-08T06:51:01Z","type":"journal_article","user_id":"81304","related_material":{"link":[{"url":"https://www.elektroniknet.de/elektronik-neo/bierbrauen-4-0.176023.html","relation":"confirmation"}]},"date_updated":"2024-04-15T07:37:36Z","language":[{"iso":"ger"}],"_id":"5428"},{"page":"413 - 416","status":"public","publisher":"Carl Hanser Verlag","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"id":"68967","first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian"},{"orcid":"0000-0002-3685-6383","last_name":"Trilling-Haasler","first_name":"Marc","id":"81622","full_name":"Trilling-Haasler, Marc"},{"full_name":"Schuster, Rudolf","first_name":"Rudolf","last_name":"Schuster","id":"68525"},{"first_name":"Arthur","last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"year":"2020","issue":"15 - 16","publication_status":"published","citation":{"short":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Schuster, Rudolf ; Gossen, Arthur ; Schneider, Jan: Maischen 4.0 – kontinuierliche Maischanlage. In: Brauwelt, Carl Hanser Verlag (2020), Nr. 15–16, S. 413–416","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen und Jan Schneider. 2020. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, Nr. 15–16: 413–416.","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Schuster, R., Gossen, A., & Schneider, J. (2020). Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, 15–16, 413–416.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen, and Jan Schneider. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16 (2020): 413–16.","van":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15–16):413–6.","ufg":"Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (2020), H. 15–16, S. 413–416.","bjps":"Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416.","mla":"Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 413–416.","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, and J. Schneider, “Maischen 4.0 – kontinuierliche Maischanlage,” Brauwelt, no. 15–16, pp. 413–416, 2020.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15-16):413-416."},"title":"Maischen 4.0 – kontinuierliche Maischanlage","language":[{"iso":"ger"}],"_id":"5429","date_updated":"2024-07-03T07:09:19Z","user_id":"83780","type":"journal_article","date_created":"2021-04-08T06:55:39Z","publication":"Brauwelt"},{"department":[{"_id":"DEP4018"}],"issue":"3","abstract":[{"text":"In this contribution, the effect of the presence of a presumed inert gas like N2 in the feed gas on the biological methanation of hydrogen and carbon dioxide with Methanothermobacter marburgensis was investigated. N2 can be found as a component besides CO2 in possible feed gases like mine gas, weak gas, or steel mill gas. To determine whether there is an effect on the biological methanation of CO2 and H2 from renewable sources or not, the process was investigated using feed gases containing CO2, H2, and N2 in different ratios, depending on the CO2 content. A possible effect can be a lowered conversion rate of CO2 and H2 to CH4. Feed gases containing up to 47N2 were investigated. The conversion of hydrogen and carbon dioxide was possible with a conversion rate of up to 91 but was limited by the amount of H2 when feeding a stoichiometric ratio of 4:1 and not by adding N2 to the feed gas.","lang":"eng"}],"publisher":"MDPI ","publication_status":"published","_id":"1721","doi":"10.3390/fermentation5030056","article_number":"56","type":"journal_article","user_id":"83778","intvolume":" 5","author":[{"last_name":"Hoffarth","first_name":"Marc Philippe","full_name":"Hoffarth, Marc Philippe","id":"42198"},{"full_name":"Broeker, Timo","last_name":"Broeker","first_name":"Timo","id":"43927"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/2311-5637/5/3/56"}],"year":"2019","status":"public","title":"Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis","volume":5,"citation":{"short":"M.P. Hoffarth, T. Broeker, J. Schneider, Fermentation 5 (2019).","din1505-2-1":"Hoffarth, Marc Philippe ; Broeker, Timo ; Schneider, Jan: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. In: Fermentation Bd. 5, MDPI (2019), Nr. 3","chicago-de":"Hoffarth, Marc Philippe, Timo Broeker und Jan Schneider. 2019. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation 5, Nr. 3. doi:10.3390/fermentation5030056, .","ama":"Hoffarth MP, Broeker T, Schneider J. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation. 2019;5(3). doi:10.3390/fermentation5030056","van":"Hoffarth MP, Broeker T, Schneider J. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation. 2019;5(3).","havard":"M.P. Hoffarth, T. Broeker, J. Schneider, Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis, Fermentation. 5 (2019).","mla":"Hoffarth, Marc Philippe, et al. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation, vol. 5, no. 3, 56, 2019, https://doi.org/10.3390/fermentation5030056.","bjps":"Hoffarth MP, Broeker T and Schneider J (2019) Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis. Fermentation 5.","ufg":"Hoffarth, Marc Philippe/Broeker, Timo/Schneider, Jan: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis, in: Fermentation 5 (2019), H. 3.","ieee":"M. P. Hoffarth, T. Broeker, and J. Schneider, “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis,” Fermentation, vol. 5, no. 3, Art. no. 56, 2019, doi: 10.3390/fermentation5030056.","apa":"Hoffarth, M. P., Broeker, T., & Schneider, J. (2019). Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation, 5(3), Article 56. https://doi.org/10.3390/fermentation5030056","chicago":"Hoffarth, Marc Philippe, Timo Broeker, and Jan Schneider. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation 5, no. 3 (2019). https://doi.org/10.3390/fermentation5030056."},"oa":"1","keyword":["biological methanation","CSTR","Methanothermobacter marburgensis","methane","carbon dioxide","dinitrogen","hydrogen","power-to-gas"],"language":[{"iso":"eng"}],"publication":"Fermentation","publication_identifier":{"issn":["2311-5637"]},"date_created":"2019-07-30T09:33:08Z","date_updated":"2024-05-17T11:23:55Z"},{"date_updated":"2024-04-15T07:39:15Z","user_id":"81304","type":"conference_abstract","date_created":"2021-04-08T08:44:40Z","_id":"5443","language":[{"iso":"eng"}],"citation":{"ama":"Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: ; 2019.","ieee":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, and O. Niggemann, “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” presented at the IEEE-ICIT Feb 2019, Melbourne, Australia, 2019.","chicago-de":"Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider und Oliver Niggemann. 2019. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: .","din1505-2-1":"Zhang, Fan ; Pinkal, K. ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan ; Niggemann, Oliver: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: , 2019","short":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, in: 2019.","ufg":"Zhang, Fan u. a.: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: o. Hg.: o. O. 2019.","havard":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: 2019.","mla":"Zhang, Fan, et al. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 2019.","bjps":"Zhang F et al. (2019) Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space.","van":"Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In 2019.","chicago":"Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider, and Oliver Niggemann. “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” 2019.","apa":"Zhang, F., Pinkal, K., Conradi, F., Wefing, P., Schneider, J., & Niggemann, O. (2019). Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. IEEE-ICIT Feb 2019, Melbourne, Australia."},"title":"Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP1308"}],"conference":{"name":"IEEE-ICIT Feb 2019","location":"Melbourne, Australia","start_date":"2019-02-13","end_date":"2019-02-15"},"year":"2019","author":[{"full_name":"Zhang, Fan","id":"71479","last_name":"Zhang","first_name":"Fan"},{"last_name":"Pinkal","first_name":"K.","full_name":"Pinkal, K."},{"last_name":"Conradi","first_name":"Florian","id":"68967","full_name":"Conradi, Florian"},{"full_name":"Wefing, Patrick","first_name":"Patrick","id":"68976","last_name":"Wefing"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","id":"13209","last_name":"Schneider"},{"full_name":"Niggemann, Oliver","first_name":"Oliver","id":"10876","last_name":"Niggemann"}]},{"_id":"5444","language":[{"iso":"eng"}],"type":"conference_abstract","date_created":"2021-04-08T08:47:34Z","date_updated":"2024-05-24T07:58:23Z","user_id":"83779","conference":{"start_date":"2019-06-02","end_date":"2019-06-02","location":"Antwerpen","name":"37th European Brewery Convention 2019"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"author":[{"id":"68967","first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian"},{"id":"68976","first_name":"Patrick","last_name":"Wefing","full_name":"Wefing, Patrick"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"year":"2019","status":"public","title":"Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?","citation":{"short":"F. Conradi, P. Wefing, J. Schneider, in: 2019.","din1505-2-1":"Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: , 2019","chicago-de":"Conradi, Florian, Patrick Wefing und Jan Schneider. 2019. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: .","apa":"Conradi, F., Wefing, P., & Schneider, J. (2019). Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? 37th European Brewery Convention 2019, Antwerpen.","chicago":"Conradi, Florian, Patrick Wefing, and Jan Schneider. “Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?,” 2019.","van":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In 2019.","ufg":"Conradi, Florian/Wefing, Patrick/Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: o. Hg.: o. O. 2019.","mla":"Conradi, Florian, et al. Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? 2019.","bjps":"Conradi F, Wefing P and Schneider J (2019) Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control?","havard":"F. Conradi, P. Wefing, J. Schneider, Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: 2019.","ieee":"F. Conradi, P. Wefing, and J. Schneider, “Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019.","ama":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: ; 2019."}},{"user_id":"83779","date_updated":"2024-05-24T07:58:50Z","date_created":"2021-04-08T08:47:34Z","type":"conference_abstract","language":[{"iso":"eng"}],"_id":"5445","citation":{"short":"P. Wefing, F. Conradi, J. Schneider, in: 2019.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Schneider, Jan: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: , 2019","chicago-de":"Wefing, Patrick, Florian Conradi und Jan Schneider. 2019. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: .","apa":"Wefing, P., Conradi, F., & Schneider, J. (2019). Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. 37th European Brewery Convention 2019, Antwerpen.","chicago":"Wefing, Patrick, Florian Conradi, and Jan Schneider. “Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies,” 2019.","van":"Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In 2019.","havard":"P. Wefing, F. Conradi, J. Schneider, Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: 2019.","bjps":"Wefing P, Conradi F and Schneider J (2019) Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies.","mla":"Wefing, Patrick, et al. Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies. 2019.","ufg":"Wefing, Patrick/Conradi, Florian/Schneider, Jan: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies, in: o. Hg.: o. O. 2019.","ieee":"P. Wefing, F. Conradi, and J. Schneider, “Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019.","ama":"Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: ; 2019."},"title":"Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies","status":"public","author":[{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"full_name":"Conradi, Florian","first_name":"Florian","last_name":"Conradi","id":"68967"},{"id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2019","conference":{"start_date":"2019-06-02","end_date":"2019-06-02","location":"Antwerpen","name":"37th European Brewery Convention 2019"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}]},{"publication_status":"published","citation":{"ama":"Wittland S, Stake K, Schattenberg B, Rohrbeck H, Hermenau U, Schneider J. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus. 2019;(4):262-267.","ieee":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, and J. Schneider, “Neuartige Zucker - Kalorienreduktion in Lebensmitteln,” Ernährung im Fokus, no. 4, pp. 262–267, 2019.","ufg":"Wittland, Sebastian u. a.: Neuartige Zucker - Kalorienreduktion in Lebensmitteln, in: Ernährung im Fokus (2019), H. 4, S. 262–267.","mla":"Wittland, Sebastian, et al. “Neuartige Zucker - Kalorienreduktion in Lebensmitteln.” Ernährung im Fokus, no. 4, 2019, pp. 262–67.","bjps":"Wittland S et al. (2019) Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus 262–267.","havard":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, J. Schneider, Neuartige Zucker - Kalorienreduktion in Lebensmitteln, Ernährung im Fokus. (2019) 262–267.","van":"Wittland S, Stake K, Schattenberg B, Rohrbeck H, Hermenau U, Schneider J. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus. 2019;(4):262–7.","chicago":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau, and Jan Schneider. “Neuartige Zucker - Kalorienreduktion in Lebensmitteln.” Ernährung im Fokus, no. 4 (2019): 262–67.","apa":"Wittland, S., Stake, K., Schattenberg, B., Rohrbeck, H., Hermenau, U., & Schneider, J. (2019). Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus, 4, 262–267.","din1505-2-1":"Wittland, Sebastian ; Stake, Kirsten ; Schattenberg, Britta ; Rohrbeck, Hanna ; Hermenau, Ute ; Schneider, Jan: Neuartige Zucker - Kalorienreduktion in Lebensmitteln. In: Ernährung im Fokus, Bundesanstalt für Landwirtschaft und Ernährung (BLE) (2019), Nr. 4, S. 262–267","chicago-de":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau und Jan Schneider. 2019. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus, Nr. 4: 262–267.","short":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, J. Schneider, Ernährung im Fokus (2019) 262–267."},"title":"Neuartige Zucker - Kalorienreduktion in Lebensmitteln","publisher":"Bundesanstalt für Landwirtschaft und Ernährung (BLE) ","page":"262-267","status":"public","issue":"4","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"main_file_link":[{"open_access":"1","url":"https://www.bzfe.de/fileadmin/resources/eif/5984_2019_eif_04_x009.pdf"}],"author":[{"last_name":"Wittland","first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203"},{"id":"61537","last_name":"Stake","full_name":"Stake, Kirsten","first_name":"Kirsten"},{"first_name":"Britta","last_name":"Schattenberg","id":"74227","full_name":"Schattenberg, Britta"},{"last_name":"Rohrbeck","first_name":"Hanna","id":"73948","full_name":"Rohrbeck, Hanna"},{"first_name":"Ute","id":"42129","last_name":"Hermenau","full_name":"Hermenau, Ute"},{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"year":"2019","date_updated":"2025-03-13T14:09:35Z","user_id":"13209","type":"journal_article","date_created":"2021-04-08T08:57:03Z","publication_identifier":{"issn":["1617-4518"]},"publication":"Ernährung im Fokus","_id":"5446","language":[{"iso":"ger"}],"oa":"1"},{"citation":{"ieee":"J. Schneider, P. Wefing, and F. Conradi, “ Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant ,” presented at the TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung, Rust, 2019.","apa":"Schneider, J., Wefing, P., & Conradi, F. (2019). Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung, Rust.","chicago":"Schneider, Jan, Patrick Wefing, and Florian Conradi. “ Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant ,” 2019.","ama":"Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: ; 2019.","van":"Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In 2019.","bjps":"Schneider J, Wefing P and Conradi F (2019) Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant .","havard":"J. Schneider, P. Wefing, F. Conradi, Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant , in: 2019.","mla":"Schneider, Jan, et al. Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant . 2019.","ufg":"Schneider, Jan/Wefing, Patrick/Conradi, Florian: Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant , in: o. Hg.: o. O. 2019.","short":"J. Schneider, P. Wefing, F. Conradi, in: 2019.","din1505-2-1":"Schneider, Jan ; Wefing, Patrick ; Conradi, Florian: Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant . In: , 2019","chicago-de":"Schneider, Jan, Patrick Wefing und Florian Conradi. 2019. 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Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. 2019;73(S1):S103-S103. doi:10.1002/lemi.201951103","ieee":"F. Conradi, P. Wefing, F. Zhang, and J. Schneider, “Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung,” vol. 73, no. S1. WILEY‐VCH, Weinheim, pp. S103–S103, 2019. doi: 10.1002/lemi.201951103.","mla":"Conradi, Florian, et al. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. no. S1, WILEY‐VCH, 2019, pp. S103–S103, https://doi.org/10.1002/lemi.201951103.","bjps":"Conradi F et al. (2019) Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. 73, S103–S103.","havard":"F. Conradi, P. Wefing, F. Zhang, J. 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Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung (Vol. 73, Issue S1, pp. S103–S103). WILEY‐VCH. https://doi.org/10.1002/lemi.201951103","chicago-de":"Conradi, Florian, Patrick Wefing, Fan Zhang und Jan Schneider. 2019. Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. Lebensmittelchemie. Weinheim: WILEY‐VCH. doi:10.1002/lemi.201951103, .","din1505-2-1":"Conradi, Florian ; Wefing, Patrick ; Zhang, Fan ; Schneider, Jan: Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung. In: , Lebensmittelchemie. Bd. 73. Weinheim, WILEY‐VCH (2019), Nr. S1","short":"F. Conradi, P. Wefing, F. Zhang, J. Schneider, 73 (2019) S103–S103."},"volume":73},{"status":"public","author":[{"full_name":"Broeker, Timo","first_name":"Timo","last_name":"Broeker","id":"43927"},{"last_name":"Hoffrath","first_name":"M.","full_name":"Hoffrath, M."},{"full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2019","conference":{"location":"Berlin","name":"IfGB-Forum Spirituosen und Brennerei 2019","end_date":"2019-09-10","start_date":"2019-09-10"},"department":[{"_id":"DEP4018"}],"citation":{"chicago-de":"Broeker, Timo, M. Hoffrath und Jan Schneider. 2019. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In: .","din1505-2-1":"Broeker, Timo ; Hoffrath, M. ; Schneider, Jan: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In: , 2019","short":"T. Broeker, M. Hoffrath, J. Schneider, in: 2019.","ufg":"Broeker, Timo/Hoffrath, M./Schneider, Jan: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: o. Hg.: o. O. 2019.","havard":"T. Broeker, M. Hoffrath, J. Schneider, Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: 2019.","bjps":"Broeker T, Hoffrath M and Schneider J (2019) Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.","mla":"Broeker, Timo, et al. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. 2019.","van":"Broeker T, Hoffrath M, Schneider J. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In 2019.","chicago":"Broeker, Timo, M. 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In: ; 2019."},"title":"Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage"},{"title":"Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik","citation":{"ama":"Schneider J, Regtmeier J, Conradi F, Wefing P. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In: ; 2019.","ieee":"J. Schneider, J. Regtmeier, F. Conradi, and P. Wefing, “Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019.","chicago-de":"Schneider, Jan, J. Regtmeier, Florian Conradi und Patrick Wefing. 2019. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. 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Focustag Food and Farming Technologietrends, Bielefeld."},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"conference":{"start_date":"2019-09-25","end_date":"2019-09-25","location":"Bielefeld","name":"Focustag Food and Farming Technologietrends"},"year":"2019","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"},{"last_name":"Regtmeier","first_name":"J.","full_name":"Regtmeier, J."},{"id":"68967","full_name":"Conradi, Florian","last_name":"Conradi","first_name":"Florian"},{"first_name":"Patrick","full_name":"Wefing, Patrick","last_name":"Wefing","id":"68976"}],"status":"public","type":"conference_abstract","date_created":"2021-04-08T10:33:39Z","date_updated":"2024-05-24T08:36:03Z","user_id":"83779","language":[{"iso":"ger"}],"_id":"5474"},{"date_updated":"2024-05-24T08:38:59Z","user_id":"83779","date_created":"2021-04-08T10:36:24Z","type":"conference_abstract","language":[{"iso":"ger"}],"_id":"5475","citation":{"chicago-de":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer und Knut Schwarzer. 2019. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: .","din1505-2-1":"Schneider, Jan ; Conradi, Florian ; Wefing, Patrick ; Weishaupt, Imke ; Zimmer, Manuel ; Schwarzer, Knut: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: , 2019","short":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, in: 2019.","chicago":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer, and Knut Schwarzer. “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” 2019.","apa":"Schneider, J., Conradi, F., Wefing, P., Weishaupt, I., Zimmer, M., & Schwarzer, K. (2019). Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? Montagsreihe des IWD, Cafe Vielfalt, Lemgo.","ufg":"Schneider, Jan u. a.: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: o. Hg.: o. O. 2019.","bjps":"Schneider J et al. (2019) Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","mla":"Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019.","havard":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: 2019.","van":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In 2019.","ieee":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, and K. Schwarzer, “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” presented at the Montagsreihe des IWD, Cafe Vielfalt, Lemgo, 2019.","ama":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: ; 2019."},"title":"Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"conference":{"location":"Lemgo","name":"Montagsreihe des IWD, Cafe Vielfalt","end_date":"2019-11-04","start_date":"2019-11-04"},"year":"2019","author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"},{"first_name":"Florian","id":"68967","last_name":"Conradi","full_name":"Conradi, Florian"},{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt"},{"first_name":"Manuel","id":"71613","full_name":"Zimmer, Manuel","last_name":"Zimmer","orcid":"0000-0002-9974-2543"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"}]},{"_id":"5476","language":[{"iso":"ger"}],"date_created":"2021-04-08T10:39:06Z","type":"conference_abstract","user_id":"83779","date_updated":"2024-05-24T08:40:18Z","year":"2019","author":[{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"orcid":"0000-0002-9974-2543","first_name":"Manuel","last_name":"Zimmer","id":"71613","full_name":"Zimmer, Manuel"},{"first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt"},{"first_name":"Britta","full_name":"Schattenberg, Britta","last_name":"Schattenberg","id":"74227"},{"full_name":"Conradi, Florian","id":"68967","last_name":"Conradi","first_name":"Florian"},{"last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut","id":"13329"}],"conference":{"start_date":"2019-09-25","end_date":"2019-09-25","location":"Bielefeld","name":"Focustag Food and Farming Technologietrends"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public","title":"Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ","citation":{"chicago":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” 2019.","apa":"Schneider, J., Zimmer, M., Weishaupt, I., Schattenberg, B., Conradi, F., & Schwarzer, K. (2019). Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . Focustag Food and Farming Technologietrends, Bielefeld.","havard":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: 2019.","bjps":"Schneider J et al. (2019) Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? .","mla":"Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . 2019.","ufg":"Schneider, Jan u. a.: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: o. Hg.: o. O. 2019.","van":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In 2019.","din1505-2-1":"Schneider, Jan ; Zimmer, Manuel ; Weishaupt, Imke ; Schattenberg, Britta ; Conradi, Florian ; Schwarzer, Knut: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: , 2019","chicago-de":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi und Knut Schwarzer. 2019. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: .","short":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, in: 2019.","ieee":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, and K. Schwarzer, “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019.","ama":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: ; 2019."}},{"language":[{"iso":"eng"}],"keyword":["Biological methanation","Energy management","HIL simulation","Optimization","Scalable models"],"date_updated":"2025-06-25T07:48:53Z","date_created":"2021-04-08T07:42:48Z","publication_identifier":{"eissn":["1873-6785"],"issn":["0360-5442"]},"publication":"Energy : the international journal","page":"77 - 90","status":"public","external_id":{"isi":["000476965900009"]},"year":"2019","author":[{"id":"52308","full_name":"Griese, Martin","last_name":"Griese","first_name":"Martin"},{"first_name":"Marc Philippe","last_name":"Hoffrath","full_name":"Hoffrath, Marc Philippe"},{"full_name":"Broeker, Timo","last_name":"Broeker","first_name":"Timo","id":"43927"},{"last_name":"Schulte","full_name":"Schulte, Thomas","id":"46242","first_name":"Thomas"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"volume":181,"citation":{"din1505-2-1":"Griese, Martin ; Hoffrath, Marc Philippe ; Broeker, Timo ; Schulte, Thomas ; Schneider, Jan: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. In: Energy : the international journal Bd. 181, Elsevier (2019), S. 77–90","chicago-de":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte und Jan Schneider. 2019. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal 181: 77–90. doi:10.1016/j.energy.2019.05.092, .","short":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Energy : The International Journal 181 (2019) 77–90.","bjps":"Griese M et al. (2019) Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor. Energy : the international journal 181, 77–90.","havard":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, Energy : The International Journal. 181 (2019) 77–90.","mla":"Griese, Martin, et al. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” Energy : The International Journal, vol. 181, 2019, pp. 77–90, https://doi.org/10.1016/j.energy.2019.05.092.","ufg":"Griese, Martin u. a.: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, in: Energy : the international journal 181 (2019), S. 77–90.","ama":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal. 2019;181:77-90. doi:10.1016/j.energy.2019.05.092","van":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal. 2019;181:77–90.","chicago":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte, and Jan Schneider. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” Energy : The International Journal 181 (2019): 77–90. https://doi.org/10.1016/j.energy.2019.05.092.","ieee":"M. Griese, M. P. Hoffrath, T. Broeker, T. Schulte, and J. Schneider, “Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor,” Energy : the international journal, vol. 181, pp. 77–90, 2019, doi: 10.1016/j.energy.2019.05.092.","apa":"Griese, M., Hoffrath, M. P., Broeker, T., Schulte, T., & Schneider, J. (2019). Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : The International Journal, 181, 77–90. https://doi.org/10.1016/j.energy.2019.05.092"},"title":"Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor","doi":"10.1016/j.energy.2019.05.092","_id":"5435","intvolume":" 181","user_id":"83781","type":"journal_article","quality_controlled":"1","publisher":"Elsevier","abstract":[{"text":"Towards renewable energy systems, the coupling of multiple sectors is important and incorporates novel technologies where currently no models exist that correctly represent all transient effects. Therefore, we present a method that incorporates Hardware-in-the-Loop simulations where virtual components as models are coupled to real and experimental facilities in real time. By including experimental components, a higher validity can be obtained and the practical applicability of renewable energy scenario can be discussed more profoundly. In this paper, the considered energy system consists of an experimental biocatalytic methanation reactor, a real photovoltaic park, a regenerative fuel cell and short-term storage units to supply a residential district. A representative control sequence of the methanator is obtained by modeling the scenario as an optimal control problem. A first HIL simulation highlights that modifications of the instrumentation are required for a grid injection of the generated methane. The scientific approach can be applied to any energy system where some of the considered components are available as experimental or real facilities. Non-exisiting components are simply replaced by models. The presented approach helps to determine which parts or process parameters are crucial for the planed operation before the overall energy system is realized on a larger scale. (C) 2019 Elsevier Ltd. All rights reserved.","lang":"eng"}],"conference":{"start_date":"2018-06-17","end_date":"2018-06-21","location":"Guimaraes, PORTUGAL","name":"31st International Conference on Efficiency, Cost, Optimization, Simulation, and Environmental Impact of Energy Systems (ECOS)"},"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication_status":"published","isi":"1"},{"title":"Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure","publication_status":"published","citation":{"chicago-de":"Schneider, Jan, Timo Broeker und M. Hoffrath. 2019. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","din1505-2-1":"Schneider, Jan ; Broeker, Timo ; Hoffrath, M.: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In: IfGB-Forum Spirituosen und Brennerei (2019)","short":"J. Schneider, T. Broeker, M. Hoffrath, IfGB-Forum Spirituosen und Brennerei (2019).","chicago":"Schneider, Jan, Timo Broeker, and M. Hoffrath. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019.","apa":"Schneider, J., Broeker, T., & Hoffrath, M. (2019). Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","ufg":"Schneider, Jan/Broeker, Timo/Hoffrath, M.: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: IfGB-Forum Spirituosen und Brennerei (2019).","havard":"J. Schneider, T. Broeker, M. Hoffrath, Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, IfGB-Forum Spirituosen und Brennerei . (2019).","mla":"Schneider, Jan, et al. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019.","bjps":"Schneider J, Broeker T and Hoffrath M (2019) Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","van":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei . 2019;","ieee":"J. Schneider, T. Broeker, and M. Hoffrath, “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure,” IfGB-Forum Spirituosen und Brennerei , 2019.","ama":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei . Published online 2019."},"department":[{"_id":"DEP4018"}],"author":[{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"},{"first_name":"Timo","full_name":"Broeker, Timo","last_name":"Broeker","id":"43927"},{"full_name":"Hoffrath, M.","first_name":"M.","last_name":"Hoffrath"}],"year":"2019","status":"public","date_created":"2021-04-08T07:42:48Z","type":"journal_article","publication":"IfGB-Forum Spirituosen und Brennerei ","date_updated":"2024-05-24T07:57:00Z","user_id":"83779","language":[{"iso":"ger"}],"_id":"5436"},{"_id":"5437","language":[{"iso":"ger"}],"user_id":"81304","date_updated":"2024-04-15T07:38:30Z","date_created":"2021-04-08T07:48:27Z","type":"conference_abstract","status":"public","author":[{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda"},{"last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke","id":"58425"},{"first_name":"Jan","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"year":"2019","conference":{"location":"München","name":"Food Safety Forum","end_date":"2019-05-23","start_date":"2019-05-23"},"department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"citation":{"ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. 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","full_name":"Conradi, F. P. "},{"full_name":"Wefing, Patrick","first_name":"Patrick","last_name":"Wefing","id":"68976"},{"last_name":"Pinkal","first_name":"K.","full_name":"Pinkal, K."},{"full_name":"Zhang, Fan","first_name":"Fan","last_name":"Zhang","id":"71479"},{"first_name":"Oliver","full_name":"Niggemann, Oliver","last_name":"Niggemann","id":"10876"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider"}],"year":"2018","conference":{"start_date":"2018-04-08","end_date":"2018-04-12","name":"13th Trends in Brewing 2018","location":"Gent"},"department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public"},{"title":"Laboratory plant for a closed loop-controlled continuous (CLCC) mashing","citation":{"short":"P. Wefing, F.P. Conradi, L. Fuchs, J.W. Schoppmeier, K. Pinkal, O. Niggemann, J. Schneider, in: 2018.","chicago-de":"Wefing, Patrick, F. P. Conradi, Lara Fuchs, J. W. Schoppmeier, K. 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Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In: ; 2018.","van":"Wefing P, Conradi FP, Fuchs L, Schoppmeier JW, Pinkal K, Niggemann O, et al. Laboratory plant for a closed loop-controlled continuous (CLCC) mashing. In 2018.","bjps":"Wefing P et al. (2018) Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing.","havard":"P. Wefing, F.P. Conradi, L. Fuchs, J.W. Schoppmeier, K. Pinkal, O. Niggemann, J. Schneider, Laboratory plant for a closed loop-controlled continuous (CLCC) mashing, in: 2018.","mla":"Wefing, Patrick, et al. Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing. 2018.","ufg":"Wefing, Patrick u. a.: Laboratory plant for a closed loop-controlled continuous (CLCC) mashing, in: o. Hg.: o. 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","last_name":"Schoppmeier"},{"first_name":"K.","full_name":"Pinkal, K.","last_name":"Pinkal"},{"first_name":"Oliver","full_name":"Niggemann, Oliver","last_name":"Niggemann","id":"10876"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"status":"public","date_created":"2021-04-20T13:00:06Z","type":"conference_abstract","date_updated":"2024-05-22T15:33:26Z","user_id":"83779","language":[{"iso":"eng"}],"_id":"5631"},{"author":[{"id":"43927","first_name":"Timo","full_name":"Broeker, Timo","last_name":"Broeker"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2018","department":[{"_id":"DEP4018"}],"issue":"19","status":"public","page":"530 -532","publisher":"Carl Hanser Verlag","title":"Oxidativer Aufschluss von Biertreber","volume":2018,"citation":{"chicago":"Broeker, Timo, and Jan Schneider. “Oxidativer Aufschluss von Biertreber.” Brauwelt 2018, no. 19 (2018): 530–32.","ieee":"T. Broeker and J. Schneider, “Oxidativer Aufschluss von Biertreber,” Brauwelt , vol. 2018, no. 19, pp. 530–532, 2018.","apa":"Broeker, T., & Schneider, J. (2018). Oxidativer Aufschluss von Biertreber. Brauwelt , 2018(19), 530–532.","mla":"Broeker, Timo, and Jan Schneider. “Oxidativer Aufschluss von Biertreber.” Brauwelt , vol. 2018, no. 19, 2018, pp. 530–32.","havard":"T. Broeker, J. Schneider, Oxidativer Aufschluss von Biertreber, Brauwelt . 2018 (2018) 530–532.","bjps":"Broeker T and Schneider J (2018) Oxidativer Aufschluss von Biertreber. Brauwelt 2018, 530–532.","ufg":"Broeker, Timo/Schneider, Jan: Oxidativer Aufschluss von Biertreber, in: Brauwelt 2018 (2018), H. 19, S. 530–532.","ama":"Broeker T, Schneider J. Oxidativer Aufschluss von Biertreber. Brauwelt . 2018;2018(19):530-532.","van":"Broeker T, Schneider J. Oxidativer Aufschluss von Biertreber. Brauwelt . 2018;2018(19):530–2.","chicago-de":"Broeker, Timo und Jan Schneider. 2018. Oxidativer Aufschluss von Biertreber. 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Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. In 2018.","ufg":"Zimmer, Manuel/Schneider, Jan: Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0, in: o. Hg.: o. O. 2018.","bjps":"Zimmer M and Schneider J (2018) Near-Infrared Spectroscopy on Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0.","mla":"Zimmer, Manuel, and Jan Schneider. Near-Infrared Spectroscopy on Food in Glass Containers - Discrimination Studies in the Context of Industry 4.0. 2018.","havard":"M. Zimmer, J. Schneider, Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0, in: 2018.","apa":"Zimmer, M., & Schneider, J. (2018). Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0. 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