The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensor

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F15%3APU115570" target="_blank" >RIV/00216305:26220/15:PU115570 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensor
Original language description
The characterization and monitoring of thermal processes can be performed using the thermodynamic sensors (TDS). Final stages of renneting and fermentation processes are often determined on the base of sensory evaluation or by analytical method. The fast, clean and simple non-analytical method for the process of final determination does not exist in this time. Tests of fermentation process, renneting process and yoghurt process by thermodynamic sensors were characterized and measured. First results of simple experiments show that the thermodynamic sensors might be used for determination of time behavior of these processes. Therefore the milk products (cheese, yogurt, kefir, etc.) is opened as an one of new application areas, where the thermodynamic sensor can be used. This paper describes the estimated possibilities of using thermodynamic sensors in diary productions and simple experiments for characterization and monitoring of basic operations in milk production process by thermodynam
Czech name
—
Czech description
—

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)