@misc{11978,
  author       = {{Gossen, Arthur and Katsch, Linda and Meyer, Mandy Isabel and Zimmer, Manuel and Bator, Martyna and Darvishi, Masoumeh and Holst, Christoph-Alexander and Lohweg, Volker and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken}}},
  year         = {{2024}},
}

@misc{11994,
  author       = {{Gossen, Arthur and Katsch, Linda and Zimmer, Manuel and Bator, Martyna and Lohweg, Volker and Schneider, Jan}},
  location     = {{Köln}},
  title        = {{{FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients}}},
  year         = {{2024}},
}

@article{5424,
  abstract     = {{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.}},
  author       = {{Weishaupt, Imke and Zimmer, Manuel and Neubauer, Peter and Schneider, Jan}},
  isbn         = {{0022-1147}},
  issn         = {{1750-3841}},
  journal      = {{Journal of Food Science}},
  keywords     = {{flash pasteurization, inline near infrared spectroscopy, multivariate data analysis, process condition influences, sugar-water-solution model beverage}},
  number       = {{7}},
  pages        = {{2020 -- 2031}},
  title        = {{{Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer}}},
  doi          = {{10.1111/1750-3841.15307}},
  volume       = {{85}},
  year         = {{2020}},
}

@inproceedings{5426,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems}}},
  year         = {{2020}},
}

@article{5464,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  journal      = {{Croatian Journal of Food Science and Technology}},
  publisher    = {{Faculty of Food Technology Osijek}},
  title        = {{{Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers}}},
  year         = {{2019}},
}

@inproceedings{5466,
  author       = {{Zimmer, Manuel and Conradi, Florian and Wefing, Patrick and Schneider, Jan}},
  location     = {{Antwerpen}},
  title        = {{{Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy}}},
  year         = {{2019}},
}

@inproceedings{5468,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  location     = {{Sevilla}},
  title        = {{{Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers}}},
  year         = {{2019}},
}

@inproceedings{5469,
  author       = {{Weishaupt, Imke and Zimmer, Manuel and Schneider, Jan}},
  location     = {{Sevilla}},
  title        = {{{Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method}}},
  year         = {{2019}},
}

@inproceedings{5475,
  author       = {{Schneider, Jan and Conradi, Florian and Wefing, Patrick and Weishaupt, Imke and Zimmer, Manuel and Schwarzer, Knut}},
  location     = {{Lemgo}},
  title        = {{{Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?}}},
  year         = {{2019}},
}

@inproceedings{5476,
  author       = {{Schneider, Jan and Zimmer, Manuel and Weishaupt, Imke and Schattenberg, Britta and Conradi, Florian and Schwarzer, Knut}},
  location     = {{Bielefeld}},
  title        = {{{Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? }}},
  year         = {{2019}},
}

@inproceedings{5635,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  title        = {{{Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0}}},
  year         = {{2018}},
}

@article{5637,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  journal      = {{FoodLab}},
  number       = {{4}},
  title        = {{{Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0}}},
  volume       = {{2018}},
  year         = {{2018}},
}

@inproceedings{5643,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  title        = {{{Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0}}},
  year         = {{2018}},
}