Detail publikace

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

Originální název

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

Anglický název

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

Jazyk

en

Originální abstrakt

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.

Anglický abstrakt

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.

Dokumenty

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"
}