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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

20201 - Electrical and electronic engineering

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

1337-0960

Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

643-648

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85016287575