The Simple Thermodynamic Sensors for Process Monitoring in Milk Production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F10%3APU89977" target="_blank" >RIV/00216305:26220/10:PU89977 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Simple Thermodynamic Sensors for Process Monitoring in Milk Production

Popis výsledku v původním jazyce

The thermodynamic sensors (TDS) can be used for characterization and monitoring of thermal processes in thermodynamic systems. The basic idea of thermodynamic sensor is possible to use in many various applications. 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. These milk products are often realized by fermenting or renneting process. Ends of fermentation or renneting processes are often determined on the base of sensory evaluation. The simple non-analytical method for determination of process end doesn't exist in this time. Tests of renneting process, yoghurt process and fermentation process was characterized and measured with thermodynamic sensor. First results of simple experiments are shoving, that the thermodynamic sensors will be possible to use for determination of time behavior of these processes. This paper deals with the simple experiments for characterization and monit

Název v anglickém jazyce

The Simple Thermodynamic Sensors for Process Monitoring in Milk Production

Popis výsledku anglicky

The thermodynamic sensors (TDS) can be used for characterization and monitoring of thermal processes in thermodynamic systems. The basic idea of thermodynamic sensor is possible to use in many various applications. 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. These milk products are often realized by fermenting or renneting process. Ends of fermentation or renneting processes are often determined on the base of sensory evaluation. The simple non-analytical method for determination of process end doesn't exist in this time. Tests of renneting process, yoghurt process and fermentation process was characterized and measured with thermodynamic sensor. First results of simple experiments are shoving, that the thermodynamic sensors will be possible to use for determination of time behavior of these processes. This paper deals with the simple experiments for characterization and monit

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

JB - Senzory, čidla, měření a regulace

OECD FORD obor

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Projekt

<a href="/cs/project/FT-TA4%2F115" target="_blank" >FT-TA4/115: *Výzkum technolologie monitorování termodynamické rovnováhy bilančními senzory a její průmyslové aplikace.</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

ElectroScope - http://www.electroscope.zcu.cz

ISSN

1802-4564

e-ISSN

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Svazek periodika

2010

Číslo periodika v rámci svazku

III

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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