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%2F60460709%3A41210%2F16%3A71845" target="_blank" >RIV/60460709:41210/16:71845 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/462" target="_blank" >http://dx.doi.org/10.5219/462</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
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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