---
_id: '7444'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Johannes
full_name: Rämisch, Johannes
last_name: Rämisch
- first_name: Peter
full_name: Neubauer, Peter
last_name: Neubauer
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. 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.'
bjps: Wefing P et al. (2022) Machine Learning Aided Free Amino
Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 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.'
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'
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.
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.
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.'
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.
ufg: 'Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination
in beer mash with an inline NIR transflectance , o. O. 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.'
conference:
end_date: 2022-06-01
location: Madrid
name: European Brewery Convention 2022
start_date: 2022-05-30
date_created: 2022-04-01T11:29:28Z
date_updated: 2025-01-30T15:35:55Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
language:
- iso: eng
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
publication_status: published
publisher: Curran Associates, Inc.
status: public
title: 'Machine learning aided free amino nitrogen determination in beer mash with
an inline NIR transflectance '
type: conference_speech
user_id: '83781'
year: '2022'
...
---
_id: '8404'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: 'Johannes '
full_name: 'Rämisch, Johannes '
last_name: Rämisch
- first_name: Peter
full_name: Neubauer, Peter
last_name: Neubauer
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning
Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance
.; 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 . Berlin Graduate School of Biotechnology 2022,
Berlin .
bjps: Wefing P et al. (2022) Machine Learning Aided Free Amino
Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . .
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 , 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 .
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
, 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
, 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 . 2022.
mla: Wefing, Patrick, et al. Machine Learning Aided Free Amino Nitrogen Determination
in Beer Mash with an Inline NIR Transflectance . 2022.
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
, 2022.
ufg: 'Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination
in beer mash with an inline NIR transflectance , o. O. 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
. 2022.
conference:
end_date: 2022-07-01
location: 'Berlin '
name: Berlin Graduate School of Biotechnology 2022
start_date: 2022-07-01
date_created: 2022-06-30T16:27:08Z
date_updated: 2025-01-30T15:40:21Z
department:
- _id: DEP1308
- _id: DEP4028
language:
- iso: eng
publication_status: published
status: public
title: 'Machine learning aided free amino nitrogen determination in beer mash with
an inline NIR transflectance '
type: conference_poster
user_id: '83781'
year: '2022'
...
---
_id: '8424'
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Katsch L, Conradi F, Wefing P, Schneider J. Determination and Prediction
of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy.
Curran Associates, Inc.; 2022.
apa: 'Katsch, L., Conradi, F., Wefing, P., & Schneider, J. (2022). Determination
and prediction of the final attenuation and quality parameters in beer with near-infrared
spectroscopy. In 38th Congress of the European Brewery Convention (EBC 2022) :
held 30 May - 1 June 2022, Madrid, Spain . 38th EBC Congress, Madrid. Curran
Associates, Inc.'
bjps: Katsch L et al. (2022) Determination and Prediction of the
Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy.
Curran Associates, Inc.
chicago: 'Katsch, Linda, Florian Conradi, Patrick Wefing, and Jan Schneider. Determination
and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared
Spectroscopy. 38th Congress of the European Brewery Convention (EBC 2022) :
Held 30 May - 1 June 2022, Madrid, Spain . Curran Associates, Inc., 2022.'
chicago-de: 'Katsch, Linda, Florian Conradi, Patrick Wefing und Jan Schneider. 2022.
Determination and prediction of the final attenuation and quality parameters
in beer with near-infrared spectroscopy. 38th Congress of the European
Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain .
Curran Associates, Inc.'
din1505-2-1: 'Katsch, Linda ; Conradi, Florian ; Wefing,
Patrick ; Schneider, Jan:
Determination and prediction of the final attenuation and quality parameters
in beer with near-infrared spectroscopy : Curran Associates, Inc., 2022'
havard: L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and prediction
of the final attenuation and quality parameters in beer with near-infrared spectroscopy,
Curran Associates, Inc., 2022.
ieee: L. Katsch, F. Conradi, P. Wefing, and J. Schneider, Determination and prediction
of the final attenuation and quality parameters in beer with near-infrared spectroscopy.
Curran Associates, Inc., 2022.
mla: 'Katsch, Linda, et al. “Determination and Prediction of the Final Attenuation
and Quality Parameters in Beer with Near-Infrared Spectroscopy.” 38th Congress
of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid,
Spain , Curran Associates, Inc., 2022.'
short: L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and Prediction
of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy,
Curran Associates, Inc., 2022.
ufg: 'Katsch, Linda u. a.: Determination and prediction of the final attenuation
and quality parameters in beer with near-infrared spectroscopy, o. O. 2022.'
van: 'Katsch L, Conradi F, Wefing P, Schneider J. Determination and prediction of
the final attenuation and quality parameters in beer with near-infrared spectroscopy.
38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1
June 2022, Madrid, Spain . Curran Associates, Inc.; 2022.'
conference:
end_date: 2022-06-01
location: Madrid
name: 38th EBC Congress
start_date: 2022-05-30
date_created: 2022-07-05T08:36:53Z
date_updated: 2025-10-17T18:28:26Z
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
- _id: DEP1308
language:
- iso: eng
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 '
publication_status: published
publisher: Curran Associates, Inc.
status: public
title: Determination and prediction of the final attenuation and quality parameters
in beer with near-infrared spectroscopy
type: conference_poster
user_id: '81304'
year: '2022'
...
---
_id: '6689'
abstract:
- lang: eng
text: "Free amino nitrogen (FAN) concentrations in beer mash can be determined with
machine learning algorithms\r\nfrom near-infrared (NIR) spectra. NIR spectroscopy
is an alternative to a classical chemical analysis and\r\nallows for the application
of inline process quality control. This study investigates the capabilities of\r\ndifferent
machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision
Tree\r\nRegressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR),
K-nearest neighbours (KNN)\r\nregression as well as Support Vector Regression
(SVR) to predict the FAN content in beer mash from NIR\r\nspectra. Various pre-processing
strategies such as principal component analysis (PCA) and data\r\nstandardization
were used to process NIR data that were used to train the machine learning algorithms.\r\nAlgorithm
training was conducted with NIR data obtained from 16 beer mashes with varying
FAN\r\nconcentrations. The trained models were then validated with 4 beer mashes
that were not used for model\r\ntraining. Machine learning algorithms based on
linear regression showed the highest prediction accuracy on\r\nunpre-processed
data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L
(R2 = 0.96)\r\nand a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The
FAN concentration range of the investigated\r\nsamples was between approx. 180
and 220 mg/L. Machine learning based NIR spectra analysis is an alternative\r\nto
classical chemical FAN level determination methods and can also be used as inline
sensor system."
article_type: original
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Johannes
full_name: Rämisch, Johannes
last_name: Rämisch
- first_name: Peter
full_name: Neubauer, Peter
last_name: Neubauer
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free
amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation
by machine learning algorithms. Brewing science . 2021;74(9/10):107-121.
doi:https://doi.org/10.23763/BrSc21-10wefing
apa: Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2021).
Determination of free amino nitrogen in beer mash with an inline NIR transflectance
probe and data evaluation by machine learning algorithms. Brewing Science ,
74(9/10), 107–121. https://doi.org/10.23763/BrSc21-10wefing
bjps: Wefing P et al. (2021) Determination of Free Amino Nitrogen
in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine
Learning Algorithms. Brewing science 74, 107–121.
chicago: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and
Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline
NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.”
Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.'
chicago-de: 'Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer
und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with
an inline NIR transflectance probe and data evaluation by machine learning algorithms.
Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing,
.'
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Rämisch,
Johannes ; Neubauer, Peter
; Schneider, Jan: Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms. In: Brewing science Bd.
74, Carl (2021), Nr. 9/10, S. 107–121'
havard: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms, Brewing Science . 74 (2021) 107–121.
ieee: 'P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, “Determination
of free amino nitrogen in beer mash with an inline NIR transflectance probe and
data evaluation by machine learning algorithms,” Brewing science , vol.
74, no. 9/10, pp. 107–121, 2021, doi: https://doi.org/10.23763/BrSc21-10wefing.'
mla: Wefing, Patrick, et al. “Determination of Free Amino Nitrogen in Beer Mash
with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning
Algorithms.” Brewing Science , vol. 74, no. 9/10, 2021, pp. 107–21, https://doi.org/10.23763/BrSc21-10wefing.
short: P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74
(2021) 107–121.
ufg: 'Wefing, Patrick u. a.: Determination of free amino nitrogen in beer
mash with an inline NIR transflectance probe and data evaluation by machine learning
algorithms, in: Brewing science 74 (2021), H. 9/10, S. 107–121.'
van: Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free
amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation
by machine learning algorithms. Brewing science . 2021;74(9/10):107–21.
date_created: 2021-11-02T10:06:04Z
date_updated: 2025-01-30T15:43:53Z
department:
- _id: DEP1308
- _id: DEP4028
doi: https://doi.org/10.23763/BrSc21-10wefing
intvolume: ' 74'
issue: 9/10
keyword:
- mashing
- NIR
- machine learning
- FAN
language:
- iso: eng
main_file_link:
- open_access: '1'
url: https://www.researchgate.net/publication/355735532_Determination_of_free_amino_nitrogen_in_beer_mash_with_an_inline_NIR_transflectance_probe_and_data_evaluation_by_machine_learning_algorithms
oa: '1'
page: 107 - 121
publication: 'Brewing science '
publication_identifier:
eissn:
- 0723-1520
issn:
- 1866-5195
publication_status: published
publisher: Carl
quality_controlled: '1'
status: public
title: Determination of free amino nitrogen in beer mash with an inline NIR transflectance
probe and data evaluation by machine learning algorithms
type: journal_article
user_id: '83781'
volume: 74
year: '2021'
...
---
_id: '6732'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
citation:
ama: 'Conradi F. Real time quality controlled mashing – a successful approach using
inline near infrared spectroscopy and advanced data analysis. In: ; 2021.'
apa: Conradi, F. (2021). Real time quality controlled mashing – a successful
approach using inline near infrared spectroscopy and advanced data analysis.
14th International Trends in Brewing, Leuven, Belgien.
bjps: Conradi F (2021) Real Time Quality Controlled Mashing – a Successful
Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis.
chicago: Conradi, Florian. “Real Time Quality Controlled Mashing – a Successful
Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis,”
2021.
chicago-de: 'Conradi, Florian. 2021. Real time quality controlled mashing – a successful
approach using inline near infrared spectroscopy and advanced data analysis. In:
.'
din1505-2-1: 'Conradi, Florian: Real
time quality controlled mashing – a successful approach using inline near infrared
spectroscopy and advanced data analysis. In: , 2021'
havard: 'F. Conradi, Real time quality controlled mashing – a successful approach
using inline near infrared spectroscopy and advanced data analysis, in: 2021.'
ieee: F. Conradi, “Real time quality controlled mashing – a successful approach
using inline near infrared spectroscopy and advanced data analysis,” presented
at the 14th International Trends in Brewing, Leuven, Belgien, 2021.
mla: Conradi, Florian. Real Time Quality Controlled Mashing – a Successful Approach
Using Inline near Infrared Spectroscopy and Advanced Data Analysis. 2021.
short: 'F. Conradi, in: 2021.'
ufg: 'Conradi, Florian: Real time quality controlled mashing – a successful
approach using inline near infrared spectroscopy and advanced data analysis, in:
o. Hg.: o. O. 2021.'
van: Conradi F. Real time quality controlled mashing – a successful approach using
inline near infrared spectroscopy and advanced data analysis. In 2021.
conference:
end_date: 2021-10-20
location: Leuven, Belgien
name: 14th International Trends in Brewing
start_date: 2021-10-17
date_created: 2021-11-11T14:29:30Z
date_updated: 2025-02-10T07:03:25Z
department:
- _id: DEP4018
- _id: DEP4028
language:
- iso: eng
publication_status: published
status: public
title: Real time quality controlled mashing – a successful approach using inline near
infrared spectroscopy and advanced data analysis
type: conference
user_id: '83781'
year: '2021'
...
---
_id: '6824'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
citation:
ama: 'Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger
Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem
PET. In: ; 2021.'
apa: Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und
inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung
von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln.
bjps: Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und
Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung
von Recyceltem PET.
chicago: Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und
Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung
von Recyceltem PET,” 2021.
chicago-de: 'Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver
und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung
von recyceltem PET. In: .'
din1505-2-1: 'Conradi, Florian: Recyclate
Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen,
stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021'
havard: 'F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger
Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem
PET, in: 2021.'
ieee: F. Conradi, “Recyclate Transparency – Einsatz datenintensiver und inlinefähiger
Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem
PET,” presented at the Professoren-Treff Baumann-Gonser-Stiftung, Köln, 2021.
mla: Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger
Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem
PET. 2021.
short: 'F. Conradi, in: 2021.'
ufg: 'Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver
und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung
von recyceltem PET, in: o. Hg.: o. O. 2021.'
van: Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger
Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem
PET. In 2021.
conference:
end_date: 2021-11-25
location: Köln
name: Professoren-Treff Baumann-Gonser-Stiftung
start_date: 2021-11-25
date_created: 2021-11-30T07:11:07Z
date_updated: 2024-04-17T08:47:25Z
department:
- _id: DEP4028
- _id: DEP1308
language:
- iso: eng
status: public
title: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren
zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET
type: conference_abstract
user_id: '83778'
year: '2021'
...
---
_id: '6825'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
citation:
ama: 'Conradi F. Rezyklaterkennung in PET-Preforms. In: ; 2021.'
apa: Conradi, F. (2021). Rezyklaterkennung in PET-Preforms. 62. Jahrestagung
des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard.
bjps: Conradi F (2021) Rezyklaterkennung in PET-Preforms.
chicago: Conradi, Florian. “Rezyklaterkennung in PET-Preforms,” 2021.
chicago-de: 'Conradi, Florian. 2021. Rezyklaterkennung in PET-Preforms. In: .'
din1505-2-1: 'Conradi, Florian: Rezyklaterkennung
in PET-Preforms. In: , 2021'
havard: 'F. Conradi, Rezyklaterkennung in PET-Preforms, in: 2021.'
ieee: F. Conradi, “Rezyklaterkennung in PET-Preforms,” presented at the 62. Jahrestagung
des Ausschusses für Technik im Verband Deutscher Mineralbrunnen, Hard, 2021.
mla: Conradi, Florian. Rezyklaterkennung in PET-Preforms. 2021.
short: 'F. Conradi, in: 2021.'
ufg: 'Conradi, Florian: Rezyklaterkennung in PET-Preforms, in: o. Hg.: o. O.
2021.'
van: Conradi F. Rezyklaterkennung in PET-Preforms. In 2021.
conference:
end_date: 2021-11-24
location: Hard
name: 62. Jahrestagung des Ausschusses für Technik im Verband Deutscher Mineralbrunnen
start_date: 2021-11-23
date_created: 2021-11-30T07:17:08Z
date_updated: 2024-05-22T09:48:34Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: eng
status: public
title: Rezyklaterkennung in PET-Preforms
type: conference_abstract
user_id: '83779'
year: '2021'
...
---
_id: '8405'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Steffen
full_name: Beckhoff-Bumbke, Steffen
last_name: Beckhoff-Bumbke
citation:
ama: Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering.;
2020.
apa: Wefing, P., Conradi, F., & Beckhoff-Bumbke, S. (2020). Closed Loop Systems
Engineering. owl Maschinenbau - Digitaler Fachkongress, Bielefeld.
bjps: Wefing P, Conradi F and Beckhoff-Bumbke S (2020) Closed Loop Systems
Engineering. .
chicago: Wefing, Patrick, Florian Conradi, and Steffen Beckhoff-Bumbke. Closed
Loop Systems Engineering, 2020.
chicago-de: Wefing, Patrick, Florian Conradi und Steffen Beckhoff-Bumbke. 2020.
Closed Loop Systems Engineering.
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Beckhoff-Bumbke,
Steffen: Closed Loop Systems Engineering, 2020'
havard: P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering,
2020.
ieee: P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering.
2020.
mla: Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020.
short: P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering,
2020.
ufg: 'Wefing, Patrick/Conradi, Florian/Beckhoff-Bumbke, Steffen: Closed Loop
Systems Engineering, o. O. 2020.'
van: Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering. 2020.
conference:
end_date: 2020-09-10
location: Bielefeld
name: owl Maschinenbau - Digitaler Fachkongress
start_date: 2020-08-31
date_created: 2022-06-30T17:11:01Z
date_updated: 2024-04-15T07:23:52Z
department:
- _id: DEP4023
- _id: DEP1308
language:
- iso: eng
status: public
title: Closed Loop Systems Engineering
type: conference_speech
user_id: '81304'
year: '2020'
...
---
_id: '5419'
abstract:
- lang: eng
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.
article_number: '107765'
article_type: original
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: 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
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
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
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
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.
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.
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)'
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).
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.'
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.
short: P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical
Engineering Journal 164 (2020).
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).'
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.
date_created: 2021-04-08T05:59:08Z
date_updated: 2024-07-03T07:08:55Z
department:
- _id: DEP4023
- _id: DEP1308
- _id: DEP4018
doi: 10.1016/j.bej.2020.107765
intvolume: ' 164'
keyword:
- Continuous mashing
- Residence time distribution
- Beer
- Enzyme bioreactor
- Maltose rest
language:
- iso: eng
publication: 'Biochemical Engineering Journal '
publication_status: published
quality_controlled: '1'
status: public
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
type: journal_article
user_id: '83780'
volume: 164
year: '2020'
...
---
_id: '5429'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Marc
full_name: Trilling-Haasler, Marc
id: '81622'
last_name: Trilling-Haasler
orcid: 0000-0002-3685-6383
- first_name: Rudolf
full_name: Schuster, Rudolf
id: '68525'
last_name: Schuster
- first_name: Arthur
full_name: Gossen, Arthur
id: '76446'
last_name: Gossen
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
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.
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.
bjps: Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage.
Brauwelt 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.'
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.'
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'
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.
mla: Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt,
no. 15–16, 2020, pp. 413–16.
short: P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider,
Brauwelt (2020) 413–416.
ufg: 'Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage,
in: Brauwelt (2020), H. 15–16, S. 413–416.'
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.
date_created: 2021-04-08T06:55:39Z
date_updated: 2024-07-03T07:09:19Z
department:
- _id: DEP1308
- _id: DEP4018
issue: 15 - 16
language:
- iso: ger
page: 413 - 416
publication: Brauwelt
publication_status: published
publisher: Carl Hanser Verlag
status: public
title: Maischen 4.0 – kontinuierliche Maischanlage
type: journal_article
user_id: '83780'
year: '2020'
...
---
_id: '5443'
author:
- first_name: Fan
full_name: Zhang, Fan
id: '71479'
last_name: Zhang
- first_name: K.
full_name: Pinkal, K.
last_name: Pinkal
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Oliver
full_name: Niggemann, Oliver
id: '10876'
last_name: Niggemann
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.'
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.
bjps: Zhang F et al. (2019) Quality Control of Continuous Wort Production
through Production Data Analysis in Latent Space.
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.
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'
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.'
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.
mla: Zhang, Fan, et al. Quality Control of Continuous Wort Production through
Production Data Analysis in Latent Space. 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.'
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.
conference:
end_date: 2019-02-15
location: Melbourne, Australia
name: IEEE-ICIT Feb 2019
start_date: 2019-02-13
date_created: 2021-04-08T08:44:40Z
date_updated: 2024-04-15T07:39:15Z
department:
- _id: DEP4023
- _id: DEP1308
language:
- iso: eng
status: public
title: Quality Control of Continuous Wort Production through Production Data Analysis
in Latent Space
type: conference_abstract
user_id: '81304'
year: '2019'
...
---
_id: '5444'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing –
a promising approach for real time inline quality control? In: ; 2019.'
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.
bjps: Conradi F, Wefing P and Schneider J (2019) Near Infrared Spectroscopy
and Mashing – a Promising Approach for Real Time Inline Quality Control?
chicago: Conradi, Florian, Patrick Wefing, and Jan Schneider. “Near Infrared Spectroscopy
and Mashing – a Promising Approach for Real Time Inline Quality Control?,” 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: .'
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'
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.
mla: Conradi, Florian, et al. Near Infrared Spectroscopy and Mashing – a Promising
Approach for Real Time Inline Quality Control? 2019.
short: 'F. Conradi, P. Wefing, J. Schneider, 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.'
van: Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing –
a promising approach for real time inline quality control? In 2019.
conference:
end_date: 2019-06-02
location: Antwerpen
name: 37th European Brewery Convention 2019
start_date: 2019-06-02
date_created: 2021-04-08T08:47:34Z
date_updated: 2024-05-24T07:58:23Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: eng
status: public
title: Near infrared spectroscopy and mashing – a promising approach for real time
inline quality control?
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5445'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed
Loop controlled Mashing aided by digital technologies. In: ; 2019.'
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.
bjps: Wefing P, Conradi F and Schneider J (2019) Laboratory Plant for a Continuous
Closed Loop Controlled Mashing Aided by Digital Technologies.
chicago: Wefing, Patrick, Florian Conradi, and Jan Schneider. “Laboratory Plant
for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies,”
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: .'
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Schneider,
Jan: 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.'
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.
mla: Wefing, Patrick, et al. Laboratory Plant for a Continuous Closed Loop Controlled
Mashing Aided by Digital Technologies. 2019.
short: 'P. Wefing, F. Conradi, J. Schneider, in: 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.'
van: Wefing P, Conradi F, Schneider J. Laboratory plant for a Continuous Closed
Loop controlled Mashing aided by digital technologies. In 2019.
conference:
end_date: 2019-06-02
location: Antwerpen
name: 37th European Brewery Convention 2019
start_date: 2019-06-02
date_created: 2021-04-08T08:47:34Z
date_updated: 2024-05-24T07:58:50Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: eng
status: public
title: Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital
technologies
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5457'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
citation:
ama: 'Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. -
Design of a „closed loop controlled mashing“ pilot plant . In: ; 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.
bjps: Schneider J, Wefing P and Conradi F (2019) Industry 4.0 and Continuous
Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant .
chicago: Schneider, Jan, Patrick Wefing, and Florian Conradi. “ Industry 4.0 and
Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant
,” 2019.
chicago-de: 'Schneider, Jan, Patrick Wefing und Florian Conradi. 2019. Industry
4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot
plant . In: .'
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'
havard: 'J. Schneider, P. Wefing, F. Conradi, Industry 4.0 and Continuous Mashing.
- Design of a „closed loop controlled mashing“ pilot plant , in: 2019.'
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.
mla: Schneider, Jan, et al. Industry 4.0 and Continuous Mashing. - Design of
a „closed Loop Controlled Mashing“ Pilot Plant . 2019.
short: 'J. Schneider, P. Wefing, F. Conradi, in: 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.'
van: Schneider J, Wefing P, Conradi F. Industry 4.0 and Continuous Mashing. - Design
of a „closed loop controlled mashing“ pilot plant . In 2019.
conference:
location: Rust
name: TWA VLB Berlin e. V im Rahmen der Internationale Maschinetechnische Arbeitstagung
date_created: 2021-04-08T09:30:46Z
date_updated: 2024-05-24T08:10:57Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: eng
status: public
title: ' Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled
mashing“ pilot plant '
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5459'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Wefing P, Conradi F, Schneider J. Industrie 4.0 in der Lebensmittelindustrie
– Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In: ; 2019.'
apa: Wefing, P., Conradi, F., & Schneider, J. (2019). Industrie 4.0 in der
Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage.
IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie, Braunschweig.
bjps: Wefing P, Conradi F and Schneider J (2019) Industrie 4.0 in der Lebensmittelindustrie
– Entwicklung einer „Closed Loop Controlled“ Maischeanlage.
chicago: Wefing, Patrick, Florian Conradi, and Jan Schneider. “Industrie 4.0 in
der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage,”
2019.
chicago-de: 'Wefing, Patrick, Florian Conradi und Jan Schneider. 2019. Industrie
4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“
Maischeanlage. In: .'
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian ; Schneider,
Jan: Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed
Loop Controlled“ Maischeanlage. In: , 2019'
havard: 'P. Wefing, F. Conradi, J. Schneider, Industrie 4.0 in der Lebensmittelindustrie
– Entwicklung einer „Closed Loop Controlled“ Maischeanlage, in: 2019.'
ieee: P. Wefing, F. Conradi, and J. Schneider, “Industrie 4.0 in der Lebensmittelindustrie
– Entwicklung einer „Closed Loop Controlled“ Maischeanlage,” presented at the
IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie, Braunschweig,
2019.
mla: Wefing, Patrick, et al. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung
einer „Closed Loop Controlled“ Maischeanlage. 2019.
short: 'P. Wefing, F. Conradi, J. Schneider, in: 2019.'
ufg: 'Wefing, Patrick/Conradi, Florian/Schneider, Jan: Industrie 4.0 in der
Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage,
in: o. Hg.: o. O. 2019.'
van: Wefing P, Conradi F, Schneider J. Industrie 4.0 in der Lebensmittelindustrie
– Entwicklung einer „Closed Loop Controlled“ Maischeanlage. In 2019.
conference:
end_date: 2019-11-05
location: Braunschweig
name: IFF-Forum, Digitale Vernetzung der Lebens- und Futtermittelindustrie
start_date: 2019-11-05
date_created: 2021-04-08T09:33:17Z
date_updated: 2024-05-24T08:11:43Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
status: public
title: Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop
Controlled“ Maischeanlage
type: conference
user_id: '83779'
year: '2019'
...
---
_id: '5466'
author:
- first_name: Manuel
full_name: Zimmer, Manuel
id: '71613'
last_name: Zimmer
orcid: 0000-0002-9974-2543
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Zimmer M, Conradi F, Wefing P, Schneider J. Non-invasive on-line monitoring
of the secondary bottle fermentation process using near infrared spectroscopy.
In: ; 2019.'
apa: Zimmer, M., Conradi, F., Wefing, P., & Schneider, J. (2019). Non-invasive
on-line monitoring of the secondary bottle fermentation process using near infrared
spectroscopy. 37th European Brewery Convention 2019, Antwerpen.
bjps: Zimmer M et al. (2019) Non-Invasive on-Line Monitoring of the
Secondary Bottle Fermentation Process Using near Infrared Spectroscopy.
chicago: Zimmer, Manuel, Florian Conradi, Patrick Wefing, and Jan Schneider. “Non-Invasive
on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared
Spectroscopy,” 2019.
chicago-de: 'Zimmer, Manuel, Florian Conradi, Patrick Wefing und Jan Schneider.
2019. Non-invasive on-line monitoring of the secondary bottle fermentation process
using near infrared spectroscopy. In: .'
din1505-2-1: 'Zimmer, Manuel ; Conradi, Florian ; Wefing,
Patrick ; Schneider, Jan:
Non-invasive on-line monitoring of the secondary bottle fermentation process using
near infrared spectroscopy. In: , 2019'
havard: 'M. Zimmer, F. Conradi, P. Wefing, J. Schneider, Non-invasive on-line monitoring
of the secondary bottle fermentation process using near infrared spectroscopy,
in: 2019.'
ieee: M. Zimmer, F. Conradi, P. Wefing, and J. Schneider, “Non-invasive on-line
monitoring of the secondary bottle fermentation process using near infrared spectroscopy,”
presented at the 37th European Brewery Convention 2019, Antwerpen, 2019.
mla: Zimmer, Manuel, et al. Non-Invasive on-Line Monitoring of the Secondary
Bottle Fermentation Process Using near Infrared Spectroscopy. 2019.
short: 'M. Zimmer, F. Conradi, P. Wefing, J. Schneider, in: 2019.'
ufg: 'Zimmer, Manuel u. a.: Non-invasive on-line monitoring of the secondary
bottle fermentation process using near infrared spectroscopy, in: o. Hg.: o. O.
2019.'
van: Zimmer M, Conradi F, Wefing P, Schneider J. Non-invasive on-line monitoring
of the secondary bottle fermentation process using near infrared spectroscopy.
In 2019.
conference:
end_date: 2019-06-06
location: Antwerpen
name: 37th European Brewery Convention 2019
start_date: 2019-06-03
date_created: 2021-04-08T10:03:27Z
date_updated: 2024-05-24T08:23:58Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: eng
status: public
title: Non-invasive on-line monitoring of the secondary bottle fermentation process
using near infrared spectroscopy
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5471'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Fan
full_name: Zhang, Fan
id: '71479'
last_name: Zhang
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Conradi F, Wefing P, Zhang F, Schneider J. Echtzeitqualitätssicherung enzymkatalysierter
technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung.
2019;73(S1):S103-S103. doi:10.1002/lemi.201951103
apa: Conradi, F., Wefing, P., Zhang, F., & Schneider, J. (2019). 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
bjps: Conradi F et al. (2019) Echtzeitqualitätssicherung enzymkatalysierter
technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung.
73, S103–S103.
chicago: 'Conradi, Florian, Patrick Wefing, Fan Zhang, and Jan Schneider. “Echtzeitqualitätssicherung
enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen
der Bierherstellung.” Lebensmittelchemie. Weinheim: WILEY‐VCH, 2019. 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'
havard: F. Conradi, P. Wefing, F. Zhang, J. Schneider, Echtzeitqualitätssicherung
enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen
der Bierherstellung, 73 (2019) S103–S103.
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.
short: F. Conradi, P. Wefing, F. Zhang, J. Schneider, 73 (2019) S103–S103.
ufg: 'Conradi, Florian u. a.: Echtzeitqualitätssicherung enzymkatalysierter
technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung,
Weinheim 2019, S. S103–S103.'
van: 'Conradi F, Wefing P, Zhang F, Schneider J. Echtzeitqualitätssicherung enzymkatalysierter
technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung.
Weinheim: WILEY‐VCH; 2019. p. S103–S103. (Lebensmittelchemie; vol. 73).'
conference:
end_date: 2019-09-18
location: Dresden
name: 48. Deutscher Lebensmittelchemikertag
start_date: 2019-09-16
date_created: 2021-04-08T10:21:29Z
date_updated: 2024-05-24T08:33:27Z
department:
- _id: DEP1308
- _id: DEP4018
doi: 10.1002/lemi.201951103
intvolume: ' 73'
issue: S1
language:
- iso: ger
page: S103-S103
place: Weinheim
publisher: WILEY‐VCH
series_title: Lebensmittelchemie
status: public
title: Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel
des Maischens im Rahmen der Bierherstellung
type: conference_abstract
user_id: '83779'
volume: 73
year: '2019'
...
---
_id: '5474'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: J.
full_name: Regtmeier, J.
last_name: Regtmeier
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
citation:
ama: 'Schneider J, Regtmeier J, Conradi F, Wefing P. Das Labor in der Leitung –
Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In:
; 2019.'
apa: Schneider, J., Regtmeier, J., Conradi, F., & Wefing, P. (2019). Das
Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative
Sensortechnik. Focustag Food and Farming Technologietrends, Bielefeld.
bjps: Schneider J et al. (2019) Das Labor in der Leitung – Smarte
Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik.
chicago: Schneider, Jan, J. Regtmeier, Florian Conradi, and Patrick Wefing. “Das
Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative
Sensortechnik,” 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. In: .'
din1505-2-1: 'Schneider, Jan ; Regtmeier, J. ; Conradi,
Florian ; Wefing, Patrick:
Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative
Sensortechnik. In: , 2019'
havard: 'J. Schneider, J. Regtmeier, F. Conradi, P. Wefing, 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.
mla: Schneider, Jan, et al. Das Labor in der Leitung – Smarte Qualitätskontrolle
von Lebensmitteln durch innovative Sensortechnik. 2019.
short: 'J. Schneider, J. Regtmeier, F. Conradi, P. Wefing, in: 2019.'
ufg: 'Schneider, Jan u. a.: Das Labor in der Leitung – Smarte Qualitätskontrolle
von Lebensmitteln durch innovative Sensortechnik, in: o. Hg.: o. O. 2019.'
van: Schneider J, Regtmeier J, Conradi F, Wefing P. Das Labor in der Leitung – Smarte
Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. In 2019.
conference:
end_date: 2019-09-25
location: Bielefeld
name: Focustag Food and Farming Technologietrends
start_date: 2019-09-25
date_created: 2021-04-08T10:33:39Z
date_updated: 2024-05-24T08:36:03Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
status: public
title: Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch
innovative Sensortechnik
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5475'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Imke
full_name: Weishaupt, Imke
id: '58425'
last_name: Weishaupt
- first_name: Manuel
full_name: Zimmer, Manuel
id: '71613'
last_name: Zimmer
orcid: 0000-0002-9974-2543
- first_name: Knut
full_name: Schwarzer, Knut
id: '13329'
last_name: Schwarzer
citation:
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.'
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.
bjps: Schneider J et al. (2019) Muss man die Aufheizzonen einer KZE
in die PE-Berechnung einbeziehen?
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.
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'
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.'
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.
mla: Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung
einbeziehen? 2019.
short: 'J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer,
in: 2019.'
ufg: 'Schneider, Jan u. a.: Muss man die Aufheizzonen einer KZE in die PE-Berechnung
einbeziehen?, in: o. Hg.: o. O. 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.
conference:
end_date: 2019-11-04
location: Lemgo
name: Montagsreihe des IWD, Cafe Vielfalt
start_date: 2019-11-04
date_created: 2021-04-08T10:36:24Z
date_updated: 2024-05-24T08:38:59Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
status: public
title: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5476'
author:
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Manuel
full_name: Zimmer, Manuel
id: '71613'
last_name: Zimmer
orcid: 0000-0002-9974-2543
- first_name: Imke
full_name: Weishaupt, Imke
id: '58425'
last_name: Weishaupt
- first_name: Britta
full_name: Schattenberg, Britta
id: '74227'
last_name: Schattenberg
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Knut
full_name: Schwarzer, Knut
id: '13329'
last_name: Schwarzer
citation:
ama: 'Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K.
Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten?
. In: ; 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.
bjps: Schneider J et al. (2019) Lebensmittelverschwendung – Welchen
Beitrag kann die Digitalisierung leisten? .
chicago: Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian
Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann
die Digitalisierung leisten? ,” 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: .'
din1505-2-1: 'Schneider, Jan ; Zimmer, Manuel ; Weishaupt,
Imke ; Schattenberg, Britta
; Conradi, Florian ; Schwarzer,
Knut: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung
leisten? . In: , 2019'
havard: 'J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K.
Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung
leisten? , 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.
mla: Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann
die Digitalisierung leisten? . 2019.
short: 'J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer,
in: 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.
conference:
end_date: 2019-09-25
location: Bielefeld
name: Focustag Food and Farming Technologietrends
start_date: 2019-09-25
date_created: 2021-04-08T10:39:06Z
date_updated: 2024-05-24T08:40:18Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
status: public
title: 'Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? '
type: conference_abstract
user_id: '83779'
year: '2019'
...
---
_id: '5634'
author:
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
citation:
ama: 'Wefing P, Conradi F. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage
zum closed loop controlled mashing. In: ; 2018.'
apa: Wefing, P., & Conradi, F. (2018). Industrie 4.0 und Maischen – Aufbau
einer Pilotanlage zum closed loop controlled mashing. TWA der VLB Berlin e.
V., Berlin.
bjps: Wefing P and Conradi F (2018) Industrie 4.0 und Maischen – Aufbau einer
Pilotanlage zum closed loop controlled mashing.
chicago: Wefing, Patrick, and Florian Conradi. “Industrie 4.0 und Maischen – Aufbau
einer Pilotanlage zum closed loop controlled mashing,” 2018.
chicago-de: 'Wefing, Patrick und Florian Conradi. 2018. Industrie 4.0 und Maischen
– Aufbau einer Pilotanlage zum closed loop controlled mashing. In: .'
din1505-2-1: 'Wefing, Patrick ; Conradi, Florian: Industrie 4.0 und Maischen
– Aufbau einer Pilotanlage zum closed loop controlled mashing. In: , 2018'
havard: 'P. Wefing, F. Conradi, Industrie 4.0 und Maischen – Aufbau einer Pilotanlage
zum closed loop controlled mashing, in: 2018.'
ieee: P. Wefing and F. Conradi, “Industrie 4.0 und Maischen – Aufbau einer Pilotanlage
zum closed loop controlled mashing,” presented at the TWA der VLB Berlin e. V.,
Berlin, 2018.
mla: Wefing, Patrick, and Florian Conradi. Industrie 4.0 und Maischen – Aufbau
einer Pilotanlage zum closed loop controlled mashing. 2018.
short: 'P. Wefing, F. Conradi, in: 2018.'
ufg: 'Wefing, Patrick/Conradi, Florian: Industrie 4.0 und Maischen – Aufbau
einer Pilotanlage zum closed loop controlled mashing, in: o. Hg.: o. O. 2018.'
van: Wefing P, Conradi F. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage
zum closed loop controlled mashing. In 2018.
conference:
end_date: 2018-10-15
location: Berlin
name: TWA der VLB Berlin e. V.
start_date: 2018-10-15
date_created: 2021-04-20T13:15:47Z
date_updated: 2024-05-22T16:09:48Z
department:
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
status: public
title: Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled
mashing
type: conference
user_id: '83779'
year: '2018'
...
---
_id: '5581'
author:
- first_name: Florian
full_name: Conradi, Florian
id: '68967'
last_name: Conradi
- first_name: Patrick
full_name: Wefing, Patrick
id: '68976'
last_name: Wefing
citation:
ama: 'Conradi F, Wefing P. Innovation in der Brauerei - Konzept einer kontinuierlichen
Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In: ;
2017.'
apa: Conradi, F., & Wefing, P. (2017). Innovation in der Brauerei - Konzept
einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner
Sensortechnik. Studierendenkongress Junge DLG, Lemgo.
bjps: Conradi F and Wefing P (2017) Innovation in der Brauerei - Konzept
einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner
Sensortechnik.
chicago: Conradi, Florian, and Patrick Wefing. “Innovation in der Brauerei - Konzept
einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner
Sensortechnik,” 2017.
chicago-de: 'Conradi, Florian und Patrick Wefing. 2017. Innovation in der Brauerei
- Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit
moderner Sensortechnik. In: .'
din1505-2-1: 'Conradi, Florian ; Wefing, Patrick: Innovation in der Brauerei
- Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit
moderner Sensortechnik. In: , 2017'
havard: 'F. Conradi, P. Wefing, Innovation in der Brauerei - Konzept einer kontinuierlichen
Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik, in: 2017.'
ieee: F. Conradi and P. Wefing, “Innovation in der Brauerei - Konzept einer kontinuierlichen
Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik,” presented
at the Studierendenkongress Junge DLG, Lemgo, 2017.
mla: Conradi, Florian, and Patrick Wefing. Innovation in der Brauerei - Konzept
einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner
Sensortechnik. 2017.
short: 'F. Conradi, P. Wefing, in: 2017.'
ufg: 'Conradi, Florian/Wefing, Patrick: Innovation in der Brauerei - Konzept
einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner
Sensortechnik, in: o. Hg.: o. O. 2017.'
van: Conradi F, Wefing P. Innovation in der Brauerei - Konzept einer kontinuierlichen
Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. In 2017.
conference:
location: Lemgo
name: Studierendenkongress Junge DLG
date_created: 2021-04-16T12:38:24Z
date_updated: 2024-05-22T15:29:15Z
department:
- _id: DEP4023
- _id: DEP1308
- _id: DEP4018
language:
- iso: ger
publication_status: published
status: public
title: Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch
intelligente Vernetzung mit moderner Sensortechnik
type: conference
user_id: '83779'
year: '2017'
...