Veröffentlichungen
Artikel
- J. Bartsch, A. Borzì, C. Schenk, D. Schmidt, J. Müller, V. Schulz, K. Velten (2017): An extended model of wine fermentation including aromas and acids, International Journal of Food Engineering (submitted)
- J. Bartsch, A. Borzì, J. Müller, C. Schenk, D. Schmidt, V. Schulz, K. Velten (2017): Energy conservation for wine fermentation, German Success Stories in Industrial Mathematics (submitted)
- C. Schenk, V. Schulz, A. Rosch, C. von Wallbrunn (2017): Less cooling energy in wine fermentation - A case study in mathematical modeling, simulation and optimization, Food and Bioproducts Processing, Volume 103, Pages: 131-138, DOI: 10.1016/j.fbp.2017.04.001
- C. Schenk, V. Schulz(2015): Energy-optimal control of temperature for wine fermentation based on a novel model including the yeast dying phase. IFAC-PapersOnLine, 48(23), 5th IFAC Conference on Nonlinear Model Predictive Control (NMPC'15), Seville, Spain, 452-457, doi:10.1016/j.ifacol.2015.11.320
- A. Borzì, J. Merger, J. Müller, A. Rosch, C. Schenk, D. Schmidt, S. Schmidt, V. Schulz, K. Velten, C. von Wallbrunn, M. Zänglein (2014): Novel model for wine fermentation including the yeast dying phase, ArXiv-Preprint, arXiv:1412.6068
Abschlussarbeiten
- C. Schenk: Modeling, Simulation and Optimization of Wine Fermentation, PhD thesis (submitted 12/2017)
- C. Schenk: Optimal Design of Cardiovascular Stents, Master's thesis, 2013.
- C. Schenk: Nonlocal Diffusion Equations, Bachelor's thesis, 2011.
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