Detail publikace

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

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

Originální název

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

Typ

článek v časopise ve Scopus, Jsc

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

thermodynamic sensor; fermentation process; yeast

Autoři

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

Vydáno

19. 12. 2016

Nakladatel

Association HACCP Consultin

Místo

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

ISSN

1337-0960

Periodikum

Potravinarstvo Slovak Journal of Food Sciences

Ročník

9

Číslo

1

Stát

Slovenská republika

Strany od

643

Strany do

648

Strany počet

6

URL

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

Plný text v Digitální knihovně

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"
}