Persönlicher Status und Werkzeuge

Sprachwahl

Research Group Bio-PAT (Bio-Process Analysis Technology)

PAT-Technologien, Bioprozessanalyse, CFD- und statistische Modellierung, Chemometrie, Prozesssensorik, Regelungstechnik

Group leader: Dr.-Ing. Mohamed Hussein

PAT Is a service provision group of intelligent Bio-process understanding, analysis, sensing and control. Combined in a technological process oriented environment.

  • Experties in automated sensing techniques inclued Image processing, Acoustic sensing, Online-NIR sytems, Swarm sensing, MEMS technologies and Soft Sensing.
  • In Bio-systems process understanding and data analysis are performed by various modelling techniques under a stochastic umbrella to fit the undeterminicty of bio-systems.
  • The methods used include Neural Networks, Chemometrics, Support Vectors, statistical based data anlysis, Mathematical mechanistic modelling, non-continuum modelling techniques (Boltzmann methods).
  • All Linked under a control systems environment of Fuzzy Logic, Swarm Intelligence methods.

Together process understanding, analysis, sensing and control lead to further Bio-process knowledge, automation and optimization. 

 

 

Key Activities of Research Group Bio-PAT


BrewPAT - Fermentative Process Optimization using Process Analytical Technology (PAT)

A major part of this project is to apply process analytical technologies in order to optimize the fermentation and maturation of beer. The focus here is the optimization of cleaning cycles, the introduction of practical process monitoring, as well as an automated process state control of fermentation and maturation with immediate product release and taking into account of global production plans. Contact


Development of a Hefemanagementsystems from yeast propagation and Hefevitalisierung with automated control

In the context of automated monitoring and control of aerobic biomass production, a yeast management system that combines yeast propagation and vitalization was developed by the two project partners Esau & Hueber GmbH and the Institute of Brewing and Beverage Technology. Using suitable measurement techniques for determining and monitoring relevant process parameters as well as a custom control system based on a virtual expert system, a dynamic process management system has been created, which allows defined yeast propagation for the subsequent fermentation, as well as revitalization of harvest yeast for recycling into the process. Contact


Process-induced changes in physical properties of packaging material as a marker for a high-temperature treatment on packaged foods 

The project is under the main objective of process tracking, which is considering a fundamental question: "Is it possible to understand and follow the process of packing foods from the structural and packaging material properties point of view directly?“ Contact


Physical imaging for structure and texture recognition in meat processing

Fine cutting of meat is still mainly performed by hand due to a lack of automation options. Two modern imaging techniques are combined inline to control the positioning and the calculation of cutting curves. The first technique is a stereo camera system with subsequent digital image processing, which detects the spatial location and geometry of the meat sample. The second method is an ultrasonic system, which analyzes the inner structure of the meat sample. Contact


Process suitable ultrasound measuring system for monitoring and controlling concentrations of relevant components in industrial yeast fermentation processes

For optimization of production, lowering of energy and resource costs and assurance of product quality, the concentration determination of, e.g., sugar and ethanol in the fermentation fluid is a quantum for the production progress in fermenting industry. Contact


Fuzzy controlled yeast fermentation

The interest in optimal yeast quality (vitality, live/dead ratio, high brewing capacity) in brewing industry increased over the recent decade. Therefore an automated monitoring and control of this fermentation process is of great importance. Contact


Simulation of coupled heat and mass transfer processes in highly viscous and solid foam food using Lattice-Boltzmann-Methods

Characterization of heat and mass transfer phenomena in foams, accounting for the influence of microstructural as well as material properties. In addition, the release of flavor compounds to the surrounding is considered.  Contact


Determination of rolls quality by their chewing sound levels

Using acoustic analyzier and TPA, the sound of the generated cracks in rolls under pressure can be measured. For different baking parameters, the acoustic signal features can determine the rolls quality. Contact


Bioacoustic detection of grain weevils

Grain storage pests destroy up to 30% of harvest (estimated billion dollars annually). The hidden kind of living makes early detection with traditional methods very difficult. Acoustic features can be extracted and implemented with a neural network to recognize the existence of weevils. Contact 


Abgeschlossene Projekte:


(Dairy) Fouling and cleaning in heat exchangers

Fouling is one of the major problems in heat exchangers. In food industry and in particular during dairy processing fouling is one of the limiting factors. It leads to cleaning and is therewith a costly issue (plant downtime, water, energy, cleaning solutions). Cleaning due to fouling is usually conducted at least once a day. Project report; Contact


Quality evaluation of durum wheat and relating products by means of digital image processing

The goal of this research report is to establish an automated quality evaluation system for the durum kernels, semolina and paste using the digital image processing techniques. The developing of the automated quality control process will work to decrease human interference in the decision of quality, reduce time needed for this process and to increase the accuracy and the reputability of the evaluation process. Projektbericht; Kontakt


NIR fingerprinting as a measuring method for the evaluation of malt due to their lautering ability

Lautering is the most time critical process in the processing of beer. Further, this process is, strongly dependent on the quality of the used resource malt. Therefore, the used malt have to satisfy narrow specifications to prevent lautering problems. Quality analysis of malt is subject of various scientific efforts since years resulting in a variety of parameters. However, those parameters lack in ability of significant prediction. Therefore, this work is focused on a new strategy using Near Infrared Spectra (NIR) as fingerprint of malt batches to classify directly. Contact