Patrick Wefing

Institut - ILT.NRW Institut für Lebensmitteltechnologie
patrick.wefing@th-owl.de
ID
68976

26 Publikationen

Alle markieren

[26]
2023 | Zeitschriftenaufsatz | ELSA-ID: 10245
P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international , vol. IV, pp. 224–227, 2023.
ELSA | Download (ext.)
 
[25]
2023 | Zeitschriftenaufsatz (wiss.) | ELSA-ID: 9697 | OA
P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.
ELSA | DOI | Download (ext.)
 
[24]
2022 | Konferenz - Poster | ELSA-ID: 8404
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.
ELSA
 
[23]
2022 | Konferenz - Poster | ELSA-ID: 8424
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.
ELSA
 
[22]
2022 | Zeitschriftenaufsatz | ELSA-ID: 7443
P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.
ELSA
 
[21]
2022 | Konferenz - Vortrag | ELSA-ID: 7444
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.
ELSA
 
[20]
2021 | Zeitschriftenaufsatz | ELSA-ID: 6689 | OA
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.
ELSA | DOI | Download (ext.)
 
[19]
2020 | Konferenz - Vortrag | ELSA-ID: 8405
P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering. 2020.
ELSA
 
[18]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5419
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.
ELSA | DOI
 
[17]
2020 | Kurzbeitrag Konferenz | ELSA-ID: 5427
P. Wefing, C. Conradi, and St.-B. Beckhoff, “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” presented at the 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, 2020.
ELSA
 
[16]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5429
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.
ELSA
 
[15]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5443
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.
ELSA
 
[14]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5444
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.
ELSA
 
[13]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5445
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.
ELSA
 
[12]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5457
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.
ELSA
 
[11]
2019 | Konferenz - Beitrag | ELSA-ID: 5459
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.
ELSA
 
[10]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5466
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.
ELSA
 
[9]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5471
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.
ELSA | DOI
 
[8]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5474
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.
ELSA
 
[7]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5475
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.
ELSA
 
[6]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5630
F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 13th Trends in Brewing 2018, Gent, 2018.
ELSA
 
[5]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5631
P. Wefing et al., “Laboratory plant for a closed loop-controlled continuous (CLCC) mashing,” presented at the 13th Trends in Brewing 2018, Gent, 2018.
ELSA
 
[4]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5633
F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 47. Deutscher Lebensmittelchemikertag 2018, Berlin, 2018.
ELSA
 
[3]
2018 | Konferenz - Beitrag | ELSA-ID: 5634
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.
ELSA
 
[2]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5642
P. Wefing and F. P. 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.
ELSA
 
[1]
2017 | Konferenz - Beitrag | ELSA-ID: 5581
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.
ELSA
 
Markierte Publikation(en)

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Publikationen filtern

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Zitationsstil: IEEE

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26 Publikationen

Alle markieren

[26]
2023 | Zeitschriftenaufsatz | ELSA-ID: 10245
P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international , vol. IV, pp. 224–227, 2023.
ELSA | Download (ext.)
 
[25]
2023 | Zeitschriftenaufsatz (wiss.) | ELSA-ID: 9697 | OA
P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.
ELSA | DOI | Download (ext.)
 
[24]
2022 | Konferenz - Poster | ELSA-ID: 8404
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.
ELSA
 
[23]
2022 | Konferenz - Poster | ELSA-ID: 8424
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.
ELSA
 
[22]
2022 | Zeitschriftenaufsatz | ELSA-ID: 7443
P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.
ELSA
 
[21]
2022 | Konferenz - Vortrag | ELSA-ID: 7444
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.
ELSA
 
[20]
2021 | Zeitschriftenaufsatz | ELSA-ID: 6689 | OA
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.
ELSA | DOI | Download (ext.)
 
[19]
2020 | Konferenz - Vortrag | ELSA-ID: 8405
P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering. 2020.
ELSA
 
[18]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5419
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.
ELSA | DOI
 
[17]
2020 | Kurzbeitrag Konferenz | ELSA-ID: 5427
P. Wefing, C. Conradi, and St.-B. Beckhoff, “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” presented at the 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, 2020.
ELSA
 
[16]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5429
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.
ELSA
 
[15]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5443
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.
ELSA
 
[14]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5444
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.
ELSA
 
[13]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5445
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.
ELSA
 
[12]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5457
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.
ELSA
 
[11]
2019 | Konferenz - Beitrag | ELSA-ID: 5459
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.
ELSA
 
[10]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5466
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.
ELSA
 
[9]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5471
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.
ELSA | DOI
 
[8]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5474
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.
ELSA
 
[7]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5475
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.
ELSA
 
[6]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5630
F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 13th Trends in Brewing 2018, Gent, 2018.
ELSA
 
[5]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5631
P. Wefing et al., “Laboratory plant for a closed loop-controlled continuous (CLCC) mashing,” presented at the 13th Trends in Brewing 2018, Gent, 2018.
ELSA
 
[4]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5633
F. P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, and J. Schneider, “Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe,” presented at the 47. Deutscher Lebensmittelchemikertag 2018, Berlin, 2018.
ELSA
 
[3]
2018 | Konferenz - Beitrag | ELSA-ID: 5634
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.
ELSA
 
[2]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5642
P. Wefing and F. P. 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.
ELSA
 
[1]
2017 | Konferenz - Beitrag | ELSA-ID: 5581
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.
ELSA
 
Markierte Publikation(en)

Suche

Publikationen filtern

Darstellung / Sortierung

Zitationsstil: IEEE

Export / Einbettung