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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

O - Ostatní výsledky

CEP obor

JB - Senzory, čidla, měření a regulace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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