Abstract: An under sleeper pad (1) for securing to an outer surface (3) facing a ballast bed (2), in particular an underside (4), of a concrete railroad tie (5). The under sleeper pad (1) has an elastic layer (6) and a connecting layer (7) for connecting the under sleeper pad (1) to the railroad tie (5). The connecting layer (7) has a plurality of elevations (8) for embedding in the concrete of the railroad tie (1), and, in a plan view of the under sleeper pad (1), at least some, preferably all, of the elevations (8) have the shape of a diamond, and the diamond has a greater longitudinal extent (14) than transverse extent (13).

Abstract: A facility for producing an aqueous food product and a component of such a facility includes a mixing device with a mixing container and a feed line for fluid media containing at least one ingredient for aqueous food products to the mixing container and a discharge line for a fluid medium, containing the aqueous food product mixed in the mixing device, from the mixing container, and at least one infrared spectrometer, in some cases an FT-NIR spectrometer, arranged and adapted for the inline detection of ingredients of aqueous food products. The present disclosure further relates to a method for producing aqueous food products comprising the inline detection of at least one ingredient in a fluid medium with an infrared spectrometer, in some cases an FT-NIR spectrometer.

Abstract: A facility for producing an aqueous food product and a component of such a facility includes a mixing device with a mixing container and a feed line for fluid media containing at least one ingredient for aqueous food products to the mixing container and a discharge line for a fluid medium, containing the aqueous food product mixed in the mixing device, from the mixing container, and at least one infrared spectrometer, in some cases an FT-NIR spectrometer, arranged and adapted for the inline detection of ingredients of aqueous food products. The present disclosure further relates to a method for producing aqueous food products comprising the inline detection of at least one ingredient in a fluid medium with an infrared spectrometer, in some cases an FT-NIR spectrometer.