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: The present invention relates to a method for minimizing cell aging of a battery (1) and/or a battery (1) comprising an apparatus for minimizing cell aging of the battery (1). For this the following is performed: detection of battery parameters which describe the present state of the battery (1); checking, on the basis of a preset aging model and the battery parameters, whether the state of the battery (1) is an aging state in which the cell aging of the battery (1) is less pronounced in the case of cyclic charging or discharging than in a quiescent state in which there is no charging or discharging of the battery (1); and cyclic partial discharging and partial charging of the battery (1) if the battery (1) is in such an aging state. The method according to the invention and/or the battery (1) according to the invention are characterized by reduced cell aging. This means that such a battery (1) and/or a battery (1) to which the method is applied has an extended life.

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: The present invention relates to a method for minimizing cell aging of a battery (1) and/or a battery (1) comprising an apparatus for minimizing cell aging of the battery (1). For this the following is performed: detection of battery parameters which describe the present state of the battery (1); checking, on the basis of a preset aging model and the battery parameters, whether the state of the battery (1) is an aging state in which the cell aging of the battery (1) is less pronounced in the case of cyclic charging or discharging than in a quiescent state in which there is no charging or discharging of the battery (1); and cyclic partial discharging and partial charging of the battery (1) if the battery (1) is in such an aging state. The method according to the invention and/or the battery (1) according to the invention are characterized by reduced cell aging. This means that such a battery (1) and/or a battery (1) to which the method is applied has an extended life.

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.