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%2F60460709%3A41210%2F16%3A71845" target="_blank" >RIV/60460709:41210/16:71845 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/462" target="_blank" >http://dx.doi.org/10.5219/462</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

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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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

1337-0960

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

643-648

Kód UT WoS článku

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EID výsledku v databázi Scopus

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