Abstract: A method of determining application-specific plausibilities of measured values of measurands measured by measurement devices in a specific application is disclosed, comprising the steps of: recording data including items of diagnostic information for the measurement devices and variable values of specified variables including each measurand; for each measurand determining a total plausibility of the current measured values of the measurand based on plausibility values determined based on plausibility criteria including a diagnostic criterium and an application-specific threshold criterium and based on reliability values indicative of a statistical reliability of current measured value(s) of the measurand; and providing the total plausibilities and/or a total plausibility index determined based on the total plausibilities.

Abstract: A method of predictive monitoring of a variable of a medium located in a container of a facility comprises steps of continuously recording data comprising measured values, based on training data determining a classification method capable of identifying data sets that have each been measured during one of the specific operation phases, performing the classification method and based on the data sets identified by the classification method determining a time series of compliancy indicators indicative of a degree of compliancy of at least one property of the characteristic of the measured values to a corresponding reference property of the reference characteristic. Based on the time series at least once determining a time remaining until the degree of compliancy indicated by compliancy indicators will drop below a predetermined minimum degree of compliancy; and providing an output informing about the remaining time.

Abstract: A method for remote control of an app for measuring, calibrating, and/or adjusting a sensor in process automation technology includes connecting the sensor to a handheld measuring device having at least one operating button; establishing a data connection from the handheld measuring device to a mobile device, wherein an app is executed on the mobile device; actuating the operating button and transmitting the function or data stored in the operating button to the app of the mobile device via the data connection; and processing the function or data in the app.

Abstract: A method of predictive monitoring of a variable of a medium located in a container of a facility comprises steps of continuously recording data comprising measured values, based on training data determining a classification method capable of identifying data sets that have each been measured during one of the specific operation phases, performing the classification method and based on the data sets identified by the classification method determining a time series of compliancy indicators indicative of a degree of compliancy of at least one property of the characteristic of the measured values to a corresponding reference property of the reference characteristic. Based on the time series at least once determining a time remaining until the degree of compliancy indicated by compliancy indicators will drop below a predetermined minimum degree of compliancy; and providing an output informing about the remaining time.

Abstract: A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3?, hydrogen phosphates (HPO4)2?, dihydrogen phosphates (H2PO4)?, diphosphates (P2O7)4? (pyrophosphates), metaphosphates [(PO3)22]n, tripolyphosphates (P3O10)5? or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10?3 cm3/g and less than 200×10?3 cm3/g.

Abstract: A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3?, hydrogen phosphates (HPO4)2?, dihydrogen phosphates (H2PO4)?, diphosphates (P2O7)4? (pyrophosphates), metaphosphates [(PO3)22?]n, tripolyphosphates (P3O10)5? or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10?3 cm3/g and less than 200×10?3 cm3/g.