[{"language":[{"iso":"eng"}],"date_created":"2025-04-29T13:37:19Z","publication_status":"published","volume":78,"place":"Nürnberg","citation":{"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.","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.","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","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.","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.","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.","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","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.","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."},"publication_identifier":{"issn":["1866-5195 "]},"author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch","id":"71614"},{"last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina","first_name":"Martina"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"intvolume":" 78","title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"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","_id":"12876","publisher":"Fachverlag Hans Carl GmbH","type":"scientific_journal_article","quality_controlled":"1","date_updated":"2025-06-24T12:17:41Z","doi":"10.23763/BrSc25-04weishaupt","issue":"3/4","status":"public","department":[{"_id":"DEP4028"}],"year":"2025","user_id":"83781","page":"17-26","abstract":[{"lang":"eng","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."}],"keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"]},{"quality_controlled":"1","date_updated":"2025-10-29T10:07:41Z","doi":"https://doi.org/10.1007/s00217-025-04860-5","issue":"251","publisher":"Springer","type":"scientific_journal_article","page":"3649-3668","abstract":[{"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.","lang":"eng"}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2025","user_id":"83781","title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","date_created":"2025-07-25T17:15:07Z","language":[{"iso":"eng"}],"publication_status":"published","place":"Berlin ; Heidelberg","citation":{"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.","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","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.","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 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, .","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.","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","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.","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","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.","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."},"publication_identifier":{"eissn":["1438-2385"],"issn":["1438-2377"]},"author":[{"first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"last_name":"Sokolowsky","id":"76708","full_name":"Sokolowsky, Martina","first_name":"Martina"},{"full_name":"Gibson, Brian R.","last_name":"Gibson","first_name":"Brian R."},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"_id":"13084","publication":"European Food Research and Technology"},{"department":[{"_id":"DEP4028"}],"year":"2025","user_id":"83781","status":"public","_id":"13296","conference":{"location":"Berlin","end_date":"2025-10-30","start_date":"2025-10-28","name":"„Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“"},"ddc":["570","600"],"type":"conference_poster","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Jens","last_name":"Begemann","full_name":"Begemann, Jens"},{"last_name":"Struck","id":"85030","full_name":"Struck, Susanne","first_name":"Susanne","orcid":"0000-0002-1281-5966"},{"last_name":"Matthäus","full_name":"Matthäus, Bertrand ","first_name":"Bertrand "},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"publication_status":"published","date_created":"2025-11-13T10:09:33Z","language":[{"iso":"ger"}],"citation":{"ama":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. 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.","ieee":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, and J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","chicago":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand Matthäus, and Jan 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. .","din1505-2-1":"Weishaupt, Imke ; Begemann, Jens ; Struck, Susanne ; Matthäus, Bertrand ; Schneider, Jan: 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.","ufg":"Weishaupt, Imke u. a.: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, o. O. 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.","short":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 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.","mla":"Weishaupt, Imke, et al. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025."},"has_accepted_license":"1","title":"Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung","date_updated":"2025-11-24T08:07:15Z"},{"date_updated":"2024-07-01T08:30:08Z","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","citation":{"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.","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.","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.","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.","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.","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.","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.","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.","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.","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. .","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"},"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2024-06-28T13:02:59Z","type":"conference_poster","author":[{"first_name":"Jannik","full_name":"Nolte, Jannik","last_name":"Nolte"},{"last_name":"Hense","full_name":"Hense, Ludger ","first_name":"Ludger "},{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Jan","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"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."}],"conference":{"location":"Lille","name":"39th EBC Congress 2024","end_date":"2024-05-30","start_date":"2024-05-26"},"_id":"11607","keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"status":"public","user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4018"}]},{"department":[{"_id":"DEP4028"}],"year":"2023","user_id":"83781","status":"public","keyword":["fruit juice pasteurization","near infrared spectroscopy","process optimization","multivariate statistics","inline process analytics","Fruchtsaftpasteurisation","Prozessoptimierung","Nahinfrarotspektroskopie","multivariate Statistik","Inline-Prozessanalytik"],"_id":"13335","page":"144","supervisor":[{"first_name":"Juri ","full_name":"Rappsilber, Juri ","last_name":"Rappsilber"},{"last_name":"Neubauer","full_name":"Neubauer, Peter ","first_name":"Peter "},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"last_name":"Garbe","full_name":"Garbe, Leif-Alexander ","first_name":"Leif-Alexander "}],"abstract":[{"text":"The process of thermal preservation of liquid foods is a safety-relevant process step in the processing of products such as fruit juices and is associated with a high-energy expenditure and safety margin. There are already various approaches to improve this conventionally managed process step in terms of product and resource preservation. Compared to these novel technologies, the use of real-time process analytics offers great potential to improve already existing process plants by implementing inline capable process analytical tools. This allows direct control of the reactions taking place and changes during the running process. Instead of post process, random product control, quality control during the process can be made rendered. The chemical and pharmaceutical industry serves as a reference industry for the use of process analytical tools, although the reactions and product matrices are less complex. In the food industry, on the other hand, there is a greater variation in raw materials and intermediate products. In addition, a large number of reactions can take place in parallel within a process, and the physical states and properties of the individual components can vary. A uniform set of rules for the use of process analytical tools does not exist here. Each product, each process provides its own research potential, so that a large research gap opens up in the area of the food industry.\r\nIn order to contribute to closing this gap, this thesis presents a novel approach to improve the process of pasteurization of liquid food. For fruit juices as an application, near infrared spectroscopy in combination with chemometric methods was applied to make the process more product specific. Based on known weaknesses of the process, the relevant aspects for a product-specific treatment were identified. In the further course, the suitability of near infrared spectroscopy as a process analytical tool in the process of pasteurization was verified. Moreover, it was investigated whether a sufficiently accurate identification of the product type as well as the microbiologically relevant properties can be achieved by the application of chemometric methods. In the course of this, the suitability of the measurement methodology was confirmed and solutions were established for any process influences. The product classification and description of the microbiologically relevant parameters extract content and pH value were also implemented with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms, the product-specific determination of target values for the necessary lethal heat input could be realized. In addition, an analysis of the actual values was carried out on the basis of a chemometric regression method by inferring the microbiological pasteurization effect through the chemical reaction of acid hydrolytic sucrose degradation by means of the indirect approach. This required knowledge of the chemical reaction kinetics and mahematical modeling of the degradation behavior. The novel approach could be confirmed by calculations using results from off-line analysis, whereas the use of near infrared spectroscopy as an inline method still revealed potential for optimization with respect to measurement accuracies.\r\nIn summary, the results of this work provide a promising opportunity to make conventional processes for the preservation of liquid foods more product-specific by using near-infrared spectroscopy as an inline-capable and multimodal sensor technique, leading to an increase in process efficiency and product quality.","lang":"eng"},{"lang":"ger","text":"Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt- und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren. Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht. Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige, multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung der Prozesseffizienz und Produktqualität führt."}],"author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"}],"type":"dissertation","publication_status":"published","publisher":"Technische Universität Berlin","language":[{"iso":"eng"}],"date_created":"2026-01-09T11:56:40Z","citation":{"havard":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Technische Universität Berlin, Berlin, 2023.","ieee":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin, 2023. doi: https://doi.org/10.14279/depositonce-17804.","ama":"Weishaupt I. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin; 2023. doi:https://doi.org/10.14279/depositonce-17804","van":"Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin; 2023. 144 p.","apa":"Weishaupt, I. (2023). Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Technische Universität Berlin. https://doi.org/10.14279/depositonce-17804","mla":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin, 2023, https://doi.org/10.14279/depositonce-17804.","din1505-2-1":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin : Technische Universität Berlin, 2023","short":"I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin, 2023.","bjps":"Weishaupt I (2023) Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin.","chicago-de":"Weishaupt, Imke. 2023. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin. doi:https://doi.org/10.14279/depositonce-17804, .","chicago":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin, 2023. https://doi.org/10.14279/depositonce-17804.","ufg":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Berlin 2023."},"place":"Berlin","defense_date":"2023-05-05","title":"Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods","doi":"https://doi.org/10.14279/depositonce-17804","date_updated":"2026-01-12T08:47:34Z"},{"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"user_id":"83778","year":"2022","status":"public","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"page":"1-8","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."}],"type":"journal_article","publisher":"Carl","issue":"1/2","external_id":{"isi":["000858906600001"]},"doi":"10.23763/BrSc21-20weishaupt","date_updated":"2026-03-12T11:52:14Z","publication":"Brewing science","_id":"7090","oa":"1","publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"intvolume":" 75","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"isi":"1","volume":75,"publication_status":"published","date_created":"2022-02-28T10:50:48Z","language":[{"iso":"eng"}],"citation":{"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.","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 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","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.","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.","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, .","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.","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","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.","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","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."},"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","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"}]},{"author":[{"full_name":"Gossen, Arthur","last_name":"Gossen","id":"76446","first_name":"Arthur"},{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Imke","full_name":"Weishaupt, Imke","last_name":"Weishaupt","id":"58425"},{"first_name":"Baris Gün","id":"72560","last_name":"Sürmeli","full_name":"Sürmeli, Baris Gün"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"type":"conference_speech","language":[{"iso":"eng"}],"date_created":"2022-05-04T14:24:04Z","publication_status":"published","citation":{"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.","short":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022.","apa":"Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","chicago-de":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion.","ieee":"A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, 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.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. 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. .","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022."},"title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy","date_updated":"2025-01-30T15:39:43Z","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","user_id":"83781","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","status":"public","_id":"7917","conference":{"location":"Köln","start_date":"2022-04-25","end_date":"2022-04-29","name":"Anuga Foodtec 2022"}},{"title":"Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization","date_updated":"2025-01-30T15:42:08Z","language":[{"iso":"eng"}],"date_created":"2022-07-12T07:23:52Z","publication_status":"published","citation":{"ufg":"Gossen, Arthur u. a.: Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, o. O. 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Baris Gün Sürmeli, Imke Weishaupt, and Jan Schneider. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization, 2022.","chicago-de":"Gossen, Arthur, Knut Schwarzer, Baris Gün Sürmeli, Imke Weishaupt und Jan Schneider. 2022. Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization.","short":"A. Gossen, K. Schwarzer, B.G. Sürmeli, I. Weishaupt, J. Schneider, Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization, 2022.","bjps":"Gossen A et al. (2022) Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization. .","apa":"Gossen, A., Schwarzer, K., Sürmeli, B. G., Weishaupt, I., & Schneider, J. (2022). Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. European Brewery Convention Congress, Madrid.","mla":"Gossen, Arthur, et al. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization. 2022.","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Sürmeli, Baris Gün ; Weishaupt, Imke ; Schneider, Jan: Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, 2022","ama":"Gossen A, Schwarzer K, Sürmeli BG, Weishaupt I, Schneider J. Smart Pasteurization Pilot Plant - a New Approach with Inline Sensors towards a Precise and Gentle Flash Pasteurization.; 2022.","van":"Gossen A, Schwarzer K, Sürmeli BG, Weishaupt I, Schneider J. Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. 2022.","havard":"A. Gossen, K. Schwarzer, B.G. Sürmeli, I. Weishaupt, J. Schneider, Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization, 2022.","ieee":"A. Gossen, K. Schwarzer, B. G. Sürmeli, I. Weishaupt, and J. Schneider, Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization. 2022."},"author":[{"full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen","first_name":"Arthur"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"id":"72560","last_name":"Sürmeli","full_name":"Sürmeli, Baris Gün","first_name":"Baris Gün"},{"full_name":"Weishaupt, Imke","last_name":"Weishaupt","id":"58425","first_name":"Imke"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"type":"conference_poster","conference":{"location":"Madrid","name":"European Brewery Convention Congress","start_date":"2022-05-29","end_date":"2022-06-01"},"_id":"8446","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","user_id":"83781"},{"_id":"8450","conference":{"location":"Frankfurt","end_date":"2022-03-11","start_date":"2022-03-10","name":"Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik 2022"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","user_id":"83781","status":"public","title":"Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung","date_updated":"2025-01-30T15:42:51Z","type":"conference_speech","author":[{"first_name":"Knut","full_name":"Schwarzer, Knut","last_name":"Schwarzer","id":"13329"},{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"first_name":"Arthur","last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur"},{"first_name":"Baris Gün","full_name":"Sürmeli, Baris Gün","last_name":"Sürmeli","id":"73806"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"language":[{"iso":"eng"}],"date_created":"2022-07-12T10:41:17Z","publication_status":"published","citation":{"havard":"K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022.","apa":"Schwarzer, K., Weishaupt, I., Gossen, A., Sürmeli, B. G., & Schneider, J. (2022). Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik 2022, Frankfurt.","mla":"Schwarzer, Knut, et al. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung. 2022.","short":"K. Schwarzer, I. Weishaupt, A. Gossen, B.G. Sürmeli, J. Schneider, Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung, 2022.","chicago-de":"Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli und Jan Schneider. 2022. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung.","ufg":"Schwarzer, Knut u. a.: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, o. O. 2022.","ieee":"K. Schwarzer, I. Weishaupt, A. Gossen, B. G. Sürmeli, and J. Schneider, Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 2022.","van":"Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung. 2022.","ama":"Schwarzer K, Weishaupt I, Gossen A, Sürmeli BG, Schneider J. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung.; 2022.","din1505-2-1":"Schwarzer, Knut ; Weishaupt, Imke ; Gossen, Arthur ; Sürmeli, Baris Gün ; Schneider, Jan: Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung, 2022","bjps":"Schwarzer K et al. (2022) Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung. .","chicago":"Schwarzer, Knut, Imke Weishaupt, Arthur Gossen, Baris Gün Sürmeli, and Jan Schneider. Smart Pasteurization - Eine Neuartige, Autonome Regelung Für Eine Kurzzeiterhitzung, 2022."}},{"_id":"5425","publication":"Food Science & Nutrition","title":"Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization","language":[{"iso":"eng"}],"date_created":"2021-04-08T06:37:30Z","publication_status":"published","volume":10,"pmid":"1","citation":{"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.","short":"I. Weishaupt, P. Neubauer, J. Schneider, 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.","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","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","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.","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, .","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.","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.","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.","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","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."},"publication_identifier":{"issn":["2048-7177"]},"isi":"1","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"intvolume":" 10","page":"800-812","abstract":[{"lang":"eng","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."}],"keyword":["flash pasteurization","fruit juice characterization and classification","inline near-infrared spectroscopy","multivariate data analysis"],"status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"year":"2022","user_id":"83781","external_id":{"pmid":["35311170"],"isi":["000739093400001"]},"doi":" https://doi.org/10.1002/fsn3.2709","date_updated":"2025-06-26T13:32:36Z","issue":"3","publisher":"Wiley","type":"journal_article"},{"title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","date_created":"2021-11-30T12:39:27Z","language":[{"iso":"eng"}],"publication_status":"published","volume":29,"citation":{"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.","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":"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.","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.","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","short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 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","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.","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.","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, .","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."},"publication_identifier":{"issn":["0967-0335"],"eissn":["1751-6552"]},"isi":"1","author":[{"first_name":"Baris Gün","full_name":"Sürmeli, Baris Gün","last_name":"Sürmeli","id":"73806"},{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Natalia","last_name":"Moriz","id":"44238","full_name":"Moriz, Natalia"},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"intvolume":" 29","_id":"6839","publication":"Journal of Near Infrared Spectroscopy","external_id":{"isi":["000726007200001"]},"doi":"10.1177/09670335211057233","date_updated":"2025-06-26T13:35:56Z","issue":"6","publisher":"Sage Publishing","type":"journal_article","page":"339-351","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. "}],"keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"status":"public","department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"user_id":"83781","year":"2021"},{"issue":"7","date_updated":"2025-06-26T13:30:26Z","doi":"10.1111/1750-3841.15307","external_id":{"pmid":["32602154"],"isi":["000543977000001"]},"type":"journal_article","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"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."}],"page":"2020 - 2031","user_id":"83781","year":"2020","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"status":"public","title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","isi":"1","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer","first_name":"Manuel"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"intvolume":" 85","publication_identifier":{"eissn":["1750-3841"],"isbn":["0022-1147"]},"citation":{"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","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.","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 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, .","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.","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.","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","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.","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.","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."},"language":[{"iso":"eng"}],"date_created":"2021-04-08T06:37:30Z","publication_status":"published","volume":85,"pmid":"1","_id":"5424","publication":"Journal of Food Science"},{"language":[{"iso":"ger"}],"date_created":"2021-04-08T07:48:27Z","citation":{"ufg":"Schwarzer, Knut u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.","chicago":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt, and Jan Schneider. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019.","chicago-de":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","short":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, in: 2019.","bjps":"Schwarzer K et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken.","apa":"Schwarzer, K., Katsch, L., Weishaupt, I., & Schneider, J. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München.","mla":"Schwarzer, Knut, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019.","din1505-2-1":"Schwarzer, Knut ; Katsch, Linda ; Weishaupt, Imke ; Schneider, Jan: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019","ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.","van":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","havard":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.","ieee":"K. Schwarzer, L. Katsch, I. Weishaupt, and J. Schneider, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019."},"type":"conference_abstract","author":[{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","id":"71614","last_name":"Katsch","full_name":"Katsch, Linda"},{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"title":"Cyberphysisches System zur thermischen Entkeimung von Getränken","date_updated":"2024-04-15T07:38:30Z","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"year":"2019","user_id":"81304","conference":{"name":"Food Safety Forum","start_date":"2019-05-23","end_date":"2019-05-23","location":"München"},"_id":"5437"},{"user_id":"81304","year":"2019","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"status":"public","_id":"5465","conference":{"location":"München","name":"Food Safety Forum","end_date":"2019-05-23","start_date":"2019-05-23"},"author":[{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"first_name":"Imke","full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt"},{"first_name":"Knut","full_name":"Schwarzer, Knut","last_name":"Schwarzer","id":"13329"},{"first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "}],"type":"conference_abstract","citation":{"ama":"Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.","van":"Schneider J, Weishaupt I, Schwarzer K, Katsch L. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","ieee":"J. Schneider, I. Weishaupt, K. Schwarzer, and L. Katsch, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019.","chicago":"Schneider, Jan, Imke Weishaupt, Knut Schwarzer, and Linda Katsch. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019.","din1505-2-1":"Schneider, Jan ; Weishaupt, Imke ; Schwarzer, Knut ; Katsch, Linda: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019","bjps":"Schneider J et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken.","havard":"J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.","chicago-de":"Schneider, Jan, Imke Weishaupt, Knut Schwarzer und Linda Katsch. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","ufg":"Schneider, Jan u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.","apa":"Schneider, J., Weishaupt, I., Schwarzer, K., & Katsch, L. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München.","mla":"Schneider, Jan, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019.","short":"J. Schneider, I. Weishaupt, K. Schwarzer, L. Katsch, in: 2019."},"date_created":"2021-04-08T09:59:47Z","language":[{"iso":"ger"}],"date_updated":"2024-04-15T07:47:20Z","title":"Cyberphysisches System zur thermischen Entkeimung von Getränken"},{"status":"public","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"user_id":"83779","year":"2019","conference":{"start_date":"2019-09-17","end_date":"2019-09-19","name":"2nd Food Chemistry Conference","location":"Sevilla"},"_id":"5469","date_created":"2021-04-08T10:11:07Z","language":[{"iso":"eng"}],"citation":{"ama":"Weishaupt I, Zimmer M, Schneider J. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: ; 2019.","van":"Weishaupt I, Zimmer M, Schneider J. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In 2019.","havard":"I. Weishaupt, M. Zimmer, J. Schneider, Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method, in: 2019.","ieee":"I. Weishaupt, M. Zimmer, and J. Schneider, “Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method,” presented at the 2nd Food Chemistry Conference, Sevilla, 2019.","chicago-de":"Weishaupt, Imke, Manuel Zimmer und Jan Schneider. 2019. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: .","chicago":"Weishaupt, Imke, Manuel Zimmer, and Jan Schneider. “Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method,” 2019.","ufg":"Weishaupt, Imke/Zimmer, Manuel/Schneider, Jan: Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method, in: o. Hg.: o. O. 2019.","apa":"Weishaupt, I., Zimmer, M., & Schneider, J. (2019). Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. 2nd Food Chemistry Conference, Sevilla.","mla":"Weishaupt, Imke, et al. Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method. 2019.","din1505-2-1":"Weishaupt, Imke ; Zimmer, Manuel ; Schneider, Jan: Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method. In: , 2019","short":"I. Weishaupt, M. Zimmer, J. Schneider, in: 2019.","bjps":"Weishaupt I, Zimmer M and Schneider J (2019) Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization Using Near-Infrared Spectroscopy as Inline Analytical Method."},"author":[{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"last_name":"Zimmer","id":"71613","full_name":"Zimmer, Manuel","first_name":"Manuel","orcid":"0000-0002-9974-2543"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"type":"conference_abstract","title":"Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method","date_updated":"2024-05-24T08:25:40Z"},{"date_updated":"2024-05-24T08:34:59Z","title":"Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage","citation":{"ama":"Sürmeli BG, Weishaupt I, Schwarzer K, Schneider J. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: ; 2019.","van":"Sürmeli BG, Weishaupt I, Schwarzer K, Schneider J. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In 2019.","ieee":"B. G. Sürmeli, I. Weishaupt, K. Schwarzer, and J. Schneider, “Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage,” presented at the Euroanalysis 2019 – Europe’s Analytical Chemistry Meeting, 2019.","chicago":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, and Jan Schneider. “Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage,” 2019.","din1505-2-1":"Sürmeli, Baris Gün ; Weishaupt, Imke ; Schwarzer, Knut ; Schneider, Jan: Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: , 2019","bjps":"Sürmeli BG et al. (2019) Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage.","havard":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, J. Schneider, Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage, in: 2019.","chicago-de":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer und Jan Schneider. 2019. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. In: .","ufg":"Sürmeli, Baris Gün u. a.: Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage, in: o. Hg.: o. O. 2019.","apa":"Sürmeli, B. G., Weishaupt, I., Schwarzer, K., & Schneider, J. (2019). Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. Euroanalysis 2019 – Europe’s Analytical Chemistry Meeting.","mla":"Sürmeli, Baris Gün, et al. Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage. 2019.","short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, J. 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