Design and Verification of Instantiable Compliance Rule Graphs in Process-Aware Information Systems

Abstract. For enterprises it has become crucial to check compliance of their business processes with certain rules such as medical guidelines or financial regulations. When automating compliance checks on pro-cess models, existing approaches have mainly addressed process-specific compliance rules so far, i.e., rules that correspond to a particular pro-cess model. However, in practice, we will rather find process-independent compliance rules that are nevertheless to be checked over process models. Thus, in this paper, we present an approach that enables the instantiation and verification of process-independent compliance rules over process models using domain models. For this, we provide an intuitive visualiza-tion of compliance rules and compliance rule instances at user level and show how rules and instances can be formalized and verified at system level. The overall approach is validated by a pattern-based comparison to existing approaches and by means of a prototypical implementation.

Social Software and Semantics for Business Process Management - Alternative or Synergy?

Business Process Management (BPM) provides support for managing organizations’ processes and facilitates their adaptation to changing market conditions. Although various BPM solutions have been successfully applied in industry, there are still many open issues to be addressed, e.g., ensuring commitment of employees in process modelling and reengineering or enabling automation of business processes lifecycle. Researchers are currently investigating the use of Semantic Web and Social Software technologies to overcome the existing problems. Based on the conducted study, we argue that although semantics and Social Software technologies focus on different problems, they may be combined as utilized together they enable organizations to advance their processes and adapt faster to changing market conditions

Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer

During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4carboxylic acids, have been proposed as potential precursors of this increase. This study aimed to further understand the origin of aldehydes in aged beer, by monitoring both free and cysteinylated aldehydes throughout the brewing process, from the raw materials until the stored product. Quantification of free and cysteinylated aldehydes was performed for two different brews via headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS), respectively. All selected marker aldehydes were quantified in malt, wort, and the resulting fresh and aged beer samples. Cysteinylated aldehydes were quantifiable in malt and up to the wort boiling phase. The highest levels of free aldehydes were found in malt, whereas cysteinylated aldehydes showed highest levels at mashing-in pointing to their formation during both malting and subsequent mashing-in. During beer ageing, an increase in all free aldehydes was measured. In particular, a rise in 2-methylpropanal and furfural is most striking. Although the presented experimental data obtained on malt and brewery samples do support the concept of bound-state aldehydes, cysteinylated aldehydes cannot be consider as the cause of increasing levels of staling aldehydes during beer ageing