Publication detail

The thermal processes in milk production monitoring by the simple thermodynamic sensor

ADÁMEK, M. ŘEZNÍČEK, M. PRÁŠEK, J.

Original Title

The thermal processes in milk production monitoring by the simple thermodynamic sensor

English Title

The thermal processes in milk production monitoring by the simple thermodynamic sensor

Type

journal article - other

Language

en

Original Abstract

Milk and products from milk are sources of vitamins, proteins, fat, minerals, lactose, etc., which are not fungible in people nutrition. The production of milk product is a complicated and sophisticated process, which is fastidious to precision, temperature stability and hygiene. Ends of fermenting or renneting processes are often determined on the base of sensorial evaluation. The simple non-analytical method for determination of end of fermenting and renneting processes doesn't exist yet. One of possible ways for solution of this problem is measuring ends of these processes by thermodynamic sensors. The thermodynamic sensors (TDS) can be used for characterization and monitoring of thermal processes in thermodynamic systems. Tests of rennet process, yogurt process and fermentation process was characterized and measured with simple thermodynamic sensor, which was designed and construed in Laboratory of mounting technologies and hybrid sensors.

English abstract

Milk and products from milk are sources of vitamins, proteins, fat, minerals, lactose, etc., which are not fungible in people nutrition. The production of milk product is a complicated and sophisticated process, which is fastidious to precision, temperature stability and hygiene. Ends of fermenting or renneting processes are often determined on the base of sensorial evaluation. The simple non-analytical method for determination of end of fermenting and renneting processes doesn't exist yet. One of possible ways for solution of this problem is measuring ends of these processes by thermodynamic sensors. The thermodynamic sensors (TDS) can be used for characterization and monitoring of thermal processes in thermodynamic systems. Tests of rennet process, yogurt process and fermentation process was characterized and measured with simple thermodynamic sensor, which was designed and construed in Laboratory of mounting technologies and hybrid sensors.

Keywords

Thermodynamic sensor, milk production, process monitoring.

RIV year

2010

Released

22.09.2010

Location

Sofia

Pages from

91

Pages to

93

Pages count

3

Documents

BibTex


@article{BUT50568,
  author="Martin {Adámek} and Michal {Řezníček} and Jan {Prášek}",
  title="The thermal processes in milk production monitoring by the simple thermodynamic sensor",
  annote="Milk and products from milk are sources of vitamins, proteins, fat, minerals, lactose, etc., which are not fungible in people nutrition. The production of milk product is a complicated and sophisticated process, which is fastidious to precision, temperature stability and hygiene. Ends of fermenting or renneting processes are often determined on the base of sensorial evaluation. The simple non-analytical method for determination of end of fermenting and renneting processes doesn't exist yet. One of possible ways for solution of this problem is measuring ends of these processes by thermodynamic sensors. The thermodynamic sensors (TDS) can be used for characterization and monitoring of thermal processes in thermodynamic systems. Tests of rennet process, yogurt process and fermentation process was characterized and measured with simple thermodynamic sensor, which was designed and construed in Laboratory of mounting technologies and hybrid sensors.",
  chapter="50568",
  journal="Annual Journal of Electronics",
  number="1",
  volume="4",
  year="2010",
  month="september",
  pages="91--93",
  type="journal article - other"
}