A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F22%3APU144714" target="_blank" >RIV/00216305:26220/22:PU144714 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63552219 RIV/70883521:28610/22:63552219

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

SENSORS

ISSN

1424-8220

e-ISSN

1424-3210

Svazek periodika

22

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

1-16

Kód UT WoS článku

000768847900001

EID výsledku v databázi Scopus

2-s2.0-85125961927