Publication detail

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

ADÁMEK, M. ADÁMKOVÁ, A. ŘEZNÍČEK, M. KOUŘIMSKÁ, L.

Original Title

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

Type

journal article in Scopus

Language

English

Original Abstract

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.

Keywords

thermodynamic sensor; fermentation process; yeast

Authors

ADÁMEK, M.; ADÁMKOVÁ, A.; ŘEZNÍČEK, M.; KOUŘIMSKÁ, L.

Released

19. 12. 2016

Publisher

Association HACCP Consultin

Location

Slivková 12, 951 01 Nitrianske Hrnčiarovce, Slovakia, European Union

ISBN

1337-0960

Periodical

Potravinarstvo Slovak Journal of Food Sciences

Year of study

9

Number

1

State

Slovak Republic

Pages from

643

Pages to

648

Pages count

6

URL

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/462

Full text in the Digital Library

http://hdl.handle.net/11012/68350

BibTex

@article{BUT130694,
  author="Martin {Adámek} and Anna {Adámková} and Michal {Řezníček} and Lenka {Kouřimská}",
  title="The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensors",
  journal="Potravinarstvo Slovak Journal of Food Sciences",
  year="2016",
  volume="9",
  number="1",
  pages="643--648",
  doi="10.5219/462",
  issn="1337-0960",
  url="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/462"
}