The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Ralf Zimmermann - One of the best experts on this subject based on the ideXlab platform.
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
Ulla Hallgren Graneheim - One of the best experts on this subject based on the ideXlab platform.
-
abstraction and interpretation during the qualitative content Analysis Process
International Journal of Nursing Studies, 2020Co-Authors: Brittmarie Lindgren, Berit Lundman, Ulla Hallgren GraneheimAbstract:Qualitative content Analysis and other ‘standardised’ methods are sometimes considered to be technical tools used for basic, superficial, and simple sorting of text, and their results lack depth, s ...
Ralph Dorfner - One of the best experts on this subject based on the ideXlab platform.
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
T Ferge - One of the best experts on this subject based on the ideXlab platform.
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
Chahan Yeretzian - One of the best experts on this subject based on the ideXlab platform.
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
-
laser mass spectrometry as on line sensor for industrial Process Analysis Process control of coffee roasting
Analytical Chemistry, 2004Co-Authors: Ralph Dorfner, T Ferge, Chahan Yeretzian, Antonius Kettrup, Ralf ZimmermannAbstract:The objective of the project is to develop on-line, real-time, and noninvasive Process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting Process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, ∼30 volatile organic compounds are monitored in real time. Time−intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component Analysis) on time−int...
