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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F16%3APU121467" target="_blank" >RIV/00216305:26220/16:PU121467 - isvavai.cz</a>

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/462" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/462</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/462" target="_blank" >10.5219/462</a>

Result language

angličtina

Original language name

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

Original language description

The characterization and monitoring of thermal processes in thermodynamic systems can be performed using the thermodynamic sensors (TDS). The basic idea of thermodynamic sensor is possible to use in many various applications (eq. monitoring of frictional heat, thermal radiation, pollution of cleaning fluid, etc.). One of application areas, where the thermodynamic sensor can find the new area for a using, is a production of milk products - cheese, yogurt, kefir, etc. This paper describes the estimated possibilities, advantages and disadvantages of the use of thermodynamic sensors in diary productions and simple experiments for characterization and monitoring of basic operations in milk production process by thermodynamic sensors. The milk products are often realized by fermenting or renneting process. Final stages of fermentation and renneting processes are often determined on the base of sensory evaluation, pH measurement or by analytical method. The exact time of the fermentation process completion is dependent on various parameters and is often the company know-how. The fast, clean and simple non-analytical non-contact method for monitoring and for the determination of process final stages does not exist in this time. Tests of fermentation process, renneting process and yoghurt process by thermodynamic sensors were characterized and measured in this work. Measurement of activity yeasts was tested in first series of experiments. In second series of experiments, measurement of processes in milk production was tested. First results of simple experiments show that the thermodynamic sensors might be used for determination of time behaviour of these processes. Therefore, the milk products (cheese, yogurt, kefir, etc.) is opened as a one of new application areas, where the thermodynamic sensor can be used.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

20201 - Electrical and electronic engineering

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

1337-0960

Volume of the periodical

9

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

643-648

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85016287575