A study on the applicability of thermodynamic sensors in fermentation processes in selected foods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63552219" target="_blank" >RIV/70883521:28110/22:63552219 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26220/22:PU144714 RIV/70883521:28610/22:63552219

Result on the web

<a href="https://www.mdpi.com/1424-8220/22/5/1997" target="_blank" >https://www.mdpi.com/1424-8220/22/5/1997</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/s22051997" target="_blank" >10.3390/s22051997</a>

Result language

angličtina

Original language name

A study on the applicability of thermodynamic sensors in fermentation processes in selected foods

Original language description

This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20201 - Electrical and electronic engineering

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

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

Name of the periodical

Sensors

ISSN

1424-8220

e-ISSN

—

Volume of the periodical

22

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

nestrankovano

UT code for WoS article

000768847900001

EID of the result in the Scopus database

2-s2.0-85125961927