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Technologie výroby a jakost hroznového moštu
Floriánová, Jana
The thesis deals with the production of grapes musts, their quality and sensory profile. The theoretical part describes the chemical composition of grapes, production technology and methods of increasing the shelf life of musts. The practical part is divided into thee larger units. The first part deals with the two varieties used and their origin. It also deals with the technology of grape must production. The second part is devoted to the analysis of must, such as pH, spectrophotometric color measurement and content of ascorbic acid. The last part of the practical part is devoted to sensory analysis of grape musts. There was no difference in pH values that had different pasteurization temperatures. The highest content of ascorbic acid was measured in fresh must, followed by must, which was heated to 80 ℃. The lowest ascorbic acid content was measured in the must, which was heated to 65 ℃. The sensory analysis revealed a difference in colour assessment ant he presence of foreign particles the varieties.
Dynamika změn senzorických vlastností destilátů během jejich skladování
Bartůňková, Sylva
The thesis is focused on the dynamics of changes in sensory properties of distillates during their storage. During the years 2017, 2018 and 2019, there were made regular sensory evaluations and refractometric dry matter measurements of domestic rum samples for 21 months. All samples were stored in different light and temperature conditions, also in different bottle colours. Descriptors describing colour, smell and taste were evaluated. Each descriptor was evaluated for intensity, pleasantness, and typicality. The experiment was divided into two parts according to the environment of the domestic rum. The first part dealt with differences in light effects. The samples were stored in the dark, in daylight and under the fluorescent lamps. The samples stored under the fluorescent lamp were worst assessed. In the second part of the experiment, the samples stored at different temperatures were compared with each other. Better assessments reached a sample stored in the refrigerator than the one at room temperature. No influence of the different environment was demonstrated for refractometric dry matter.
Jakost vína ovlivněná sířením
Kostihová, Lucie
The diploma thesis “Quality of wine affected by sulphurization” is focused on problems related to sulphur dioxide and its influence on technological and sensory quality of wine. The theoretical part of the thesis briefly describes the production of wine, describes various forms of sulphur dioxide in wine and its bonds with various components of wine. There are also outlined ways of the sulphurizing wine, dosing as well as how sulphur dioxide can be reduced by other technologies or by substituting it with other substances. The practical part of the thesis then verifies the effect of sulphur dioxide to the content of acids, reducing sugars and alcohol in wine. The effect of sulphur dioxide to the colour intensity of selected varieties of white and red wines is investigated. The wine is then also reviewed sensory to evaluate the effects of sulphur dioxide to the quality of the wine comprehensively. The results show sulphur dioxide affects the colour intensity. If the wine contains more sulphur dioxide, the colour of the wine is lighter. This difference is more evident in red wines. Sulphur dioxide has no influence to parameters such as reducing sugars, alcohol and acids. Wines with lower content of sulphur dioxide are more sensory acceptable.
Návrh receptury bezlepkových müsli tyčinek s přídavkem vlákniny
Prucková, Zdeňka
The theoretical part deals with celiac disease, gluten-free diet composition and the importance of fiber consumption in gluten-free diet. The practical part deals with the production of muesli bars from gluten-free raw materials with different percentage of fiber. Two formulations have been proposed in which samples containing 0 %, 3 %, 6 % and 9 % fiber are always prepared. For these products were determined the physical properties, calculated the nutritional values. At the end was performed the sensory analysis. All results are shown by graphs. The best muesli bar was without fiber (buckwheat and rice flakes 1: 1, agave syrup, honey). The strongest was the muesli bar with 9% fiber content (buckwheat and rice flakes 1: 1, agave syrup, honey and wheat fiber). Muesli bars with 9 % fiber content showed the most favorable nutritional composition. The addition of fiber 3 % was evaluated as sensory acceptable.
Porovnání jakostních parametrů Vídeňských párků v závislosti na receptuře
Ševčíková, Radka
The diploma thesis “Comparison of quality parameters of Wiener frankfurter in accordance to manufacturing formula” considers meat products in relation to content of salt. The theoretical part of the thesis includes characteristic of meat products and related legislation. This part considers Wiener frankfurter and characterizes ingredients necessary for their production. Moreover, individual steps of the manufacturing process of the Wiener frankfurter are described in this part and it characterizes methods used for evaluation of quality and health safety. In the practical part of the thesis differences among individual variants with various content of salt in Wiener frankfurter (1,4 %; 1,6 %; 1,8 %; 2,0 %) were evaluated. There was used chemical analysis, colour measuring of surface- and cut of sausages before and after heat treatment. Besides also texture was evaluated. Regarding the sensory analysis all variants of sausages were rated positively, statistically significant difference was found among intensity of salinity.
Technologie výroby a hodnocení jakosti trvanlivých fermentovaných masných výrobků
Korandová, Romana
This bachelor thesis deals with the production and manufacture of fermented meat products. In the introductory part are described the basic legislative regulations in the field of hygiene and technology of meat, which is followed by the basic division of fermented meat products. The main part of this thesis describes the technology of production, raw materials used for production. The last part focuses on the basic laboratory methods of evaluation of non-perishable meat products and the defects that may be in this group product occurring. In the practical part of the thesis is described the progress of ripening sausages in Hungaria.
Vliv suroviny a technologického postupu při výrobě rybích klobás
Klvaňová, Petra
This bachelors thesis follows up the effects of raw material and technological procedure in production of fish sausages. The sausages for the experiment were made of refrigerated or frozen muscles of the Carp (Cyprinus carpio). Then an organoleptic analysis was done, we evaluated these descriptors: overall look, the surface of the intestine, texture, appearence on the cut, scent, taste, salinity of the product and overall impression. Samples were put forward cooled (4 °C) and warmed (90 °C/15 minutes). The organoleptic analysis determined these results. The fish sausages made of refrigerated material and evaluated as cold had these most rated descriptors; scent and overal impression. On the other hand the fish sausages made of frozen material and evaluated cold, did not get positive score in any of descriptors. By analysing the fish sausages made of frozen material and evaluated cold, were the most rated decriptors; texture, appearance on the cut and taste. However, the fish sausages made of frozen material and evaluated warmed, were the most rated decriptors; overal look, the surface of the intestine and salitiny of the product. Based on the results we can say that the most suitable material for producing the fish sausages are frozen muscles. The technological procedure did not have any influence on the final product.
Sledování změn jakostních ukazatelů při prodloužení doby trvanlivosti tepelně opracovaných masných výrobků
Holčíková, Radmila
This thesis „Monitoring of changes in quality indicators when prolonging the shelf life of heat-treated meat products“, deals with the legislativ, composition and procesing of heat-treated meat products in the first part. Next part describes the possibilities inactivation of microorganisms and sensory analysis. The last part of the literature review deals with a food packaging. The practical part deals with sensory evaluation of two samples with different meat kontent during the period of seven months. The appearence, the surface of the intestine, texture (by touch), surface of the cut, smell, smell intensity, texture (biting), taste, taste intensity, salinity, the presence of acidic, metallic, sweet and bitter taste were evaluated. Results were processed using Duncan's test and evaluated. It was found that the sensory evaluation of both samples did not differ much from each other. For both samples, it would be possible to extend the date of minimum durability to seven months.
Hodnocení výrobku z chmelových výhonků
Heinereichová, Iva
The diploma thesis deals with sensory assessment, measurement of color and pH of six batches of hop shoots, which differ harvest days and pasteurization, dipping in water overnight and repeated pasteurization. Young shoots of hops were harvested during April. It is a pasteurized product from sweet-sour pickled hop shoots. Results of sensory assessment of hop shoots showed between batches a statistically significant difference (P <0,05) in a number of descriptors. Results of sweet-sour pickle did not showed differences between batches. The difference between batches was only for the purity descriptor. The term of harvest shoots may affect the sensory quality of hop shoots. Dipping of shoots overnight in water and the long-term effect of the pasteurisation temperature worsened the texture and color of the shoots.
Vliv způsobu odkalení moštů na výslednou jakost vín révy vinné
Suská, Alžběta
The diploma thesis dealt with the influence of deselination on the quality of wine. In the theoretical part were used various methods of deselination and bentonite use were described. Furthermore, terms such as clarification or the intensity of deselination were explained. In the experimental part, an experiment was performed on two grapevine varieties. Seven different deselination methods have been developed for each variety. It has been monitored the influence of deselination methods on the proces of fermentation, on the weight of sludge after fermentation. Furthermore, the individual wines were evaluated sensorycally, analytically and the results statistically evaluated. Sensorycal evaluation was carried out on a hundred-point scale, and aromatic wine profiles were created. Chemical analysis was performed on FTIR Alpha and Miura One. The most suitable statistical method was chosen for the results.

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