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
Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.
ELSA | Download (ext.)
 
[25]
2023 | Zeitschriftenaufsatz (wiss.) | ELSA-ID: 9697 | OA
Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.
ELSA | DOI | Download (ext.)
 
[24]
2022 | Zeitschriftenaufsatz | ELSA-ID: 7443
Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.
ELSA
 
[23]
2022 | Konferenz - Vortrag | ELSA-ID: 7444
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.
ELSA
 
[22]
2022 | Konferenz - Poster | ELSA-ID: 8404
Wefing, Patrick, et al. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 2022.
ELSA
 
[21]
2022 | Konferenz - Poster | ELSA-ID: 8424
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.
ELSA
 
[20]
2021 | Zeitschriftenaufsatz | ELSA-ID: 6689 | OA
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.
ELSA | DOI | Download (ext.)
 
[19]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5419
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.
ELSA | DOI
 
[18]
2020 | Kurzbeitrag Konferenz | ELSA-ID: 5427
Wefing, Patrick, et al. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020.
ELSA
 
[17]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5429
Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.
ELSA
 
[16]
2020 | Konferenz - Vortrag | ELSA-ID: 8405
Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020.
ELSA
 
[15]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5443
Zhang, Fan, et al. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 2019.
ELSA
 
[14]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5444
Conradi, Florian, et al. Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? 2019.
ELSA
 
[13]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5445
Wefing, Patrick, et al. Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies. 2019.
ELSA
 
[12]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5457
Schneider, Jan, et al. Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant . 2019.
ELSA
 
[11]
2019 | Konferenz - Beitrag | ELSA-ID: 5459
Wefing, Patrick, et al. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. 2019.
ELSA
 
[10]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5466
Zimmer, Manuel, et al. Non-Invasive on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared Spectroscopy. 2019.
ELSA
 
[9]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5471
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.
ELSA | DOI
 
[8]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5474
Schneider, Jan, et al. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. 2019.
ELSA
 
[7]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5475
Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019.
ELSA
 
[6]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5630
Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018.
ELSA
 
[5]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5631
Wefing, Patrick, et al. Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing. 2018.
ELSA
 
[4]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5633
Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018.
ELSA
 
[3]
2018 | Konferenz - Beitrag | ELSA-ID: 5634
Wefing, Patrick, and Florian Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018.
ELSA
 
[2]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5642
Wefing, Patrick, and F. P. Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018.
ELSA
 
[1]
2017 | Konferenz - Beitrag | ELSA-ID: 5581
Conradi, Florian, and Patrick Wefing. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. 2017.
ELSA
 
Markierte Publikation(en)

Suche

Publikationen filtern

Darstellung / Sortierung

Zitationsstil: MLA

Export / Einbettung

26 Publikationen

Alle markieren

[26]
2023 | Zeitschriftenaufsatz | ELSA-ID: 10245
Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.
ELSA | Download (ext.)
 
[25]
2023 | Zeitschriftenaufsatz (wiss.) | ELSA-ID: 9697 | OA
Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.
ELSA | DOI | Download (ext.)
 
[24]
2022 | Zeitschriftenaufsatz | ELSA-ID: 7443
Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.
ELSA
 
[23]
2022 | Konferenz - Vortrag | ELSA-ID: 7444
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.
ELSA
 
[22]
2022 | Konferenz - Poster | ELSA-ID: 8404
Wefing, Patrick, et al. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 2022.
ELSA
 
[21]
2022 | Konferenz - Poster | ELSA-ID: 8424
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.
ELSA
 
[20]
2021 | Zeitschriftenaufsatz | ELSA-ID: 6689 | OA
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.
ELSA | DOI | Download (ext.)
 
[19]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5419
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.
ELSA | DOI
 
[18]
2020 | Kurzbeitrag Konferenz | ELSA-ID: 5427
Wefing, Patrick, et al. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020.
ELSA
 
[17]
2020 | Zeitschriftenaufsatz | ELSA-ID: 5429
Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.
ELSA
 
[16]
2020 | Konferenz - Vortrag | ELSA-ID: 8405
Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020.
ELSA
 
[15]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5443
Zhang, Fan, et al. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 2019.
ELSA
 
[14]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5444
Conradi, Florian, et al. Near Infrared Spectroscopy and Mashing – a Promising Approach for Real Time Inline Quality Control? 2019.
ELSA
 
[13]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5445
Wefing, Patrick, et al. Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies. 2019.
ELSA
 
[12]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5457
Schneider, Jan, et al. Industry 4.0 and Continuous Mashing. - Design of a „closed Loop Controlled Mashing“ Pilot Plant . 2019.
ELSA
 
[11]
2019 | Konferenz - Beitrag | ELSA-ID: 5459
Wefing, Patrick, et al. Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage. 2019.
ELSA
 
[10]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5466
Zimmer, Manuel, et al. Non-Invasive on-Line Monitoring of the Secondary Bottle Fermentation Process Using near Infrared Spectroscopy. 2019.
ELSA
 
[9]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5471
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.
ELSA | DOI
 
[8]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5474
Schneider, Jan, et al. Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik. 2019.
ELSA
 
[7]
2019 | Kurzbeitrag Konferenz | ELSA-ID: 5475
Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019.
ELSA
 
[6]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5630
Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018.
ELSA
 
[5]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5631
Wefing, Patrick, et al. Laboratory Plant for a Closed Loop-Controlled Continuous (CLCC) Mashing. 2018.
ELSA
 
[4]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5633
Conradi, F. P., et al. Inline Progress Measurement of the SS-Amylase Rest in the Mashing Process Employing a near Infrared Transflectance Probe. 2018.
ELSA
 
[3]
2018 | Konferenz - Beitrag | ELSA-ID: 5634
Wefing, Patrick, and Florian Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018.
ELSA
 
[2]
2018 | Kurzbeitrag Konferenz | ELSA-ID: 5642
Wefing, Patrick, and F. P. Conradi. Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing. 2018.
ELSA
 
[1]
2017 | Konferenz - Beitrag | ELSA-ID: 5581
Conradi, Florian, and Patrick Wefing. Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik. 2017.
ELSA
 
Markierte Publikation(en)

Suche

Publikationen filtern

Darstellung / Sortierung

Zitationsstil: MLA

Export / Einbettung