National Repository of Grey Literature 61 records found  beginprevious21 - 30nextend  jump to record: Search took 0.00 seconds. 
Comprehensive design of mini cheese factory
Kamarád, Miroslav ; Naď, Martin (referee) ; Lošák, Pavel (advisor)
Food industry occupies a prominent place in branch of process engineering. From design process equipment point of view, great emphasis is placed on hygienic requirements, accuracy, reliability and above all safety. The diploma thesis is focused on comprihensive design of milk heating technology for cheese production with high-temperature curd. The diploma thesis describes technological and constructional design of technology. The diploma thesis also contains basic design of measurement and regulation.
Use of ICT in the food industry
BEDNÁŘ, Jiří
The primary purpose of this study is to analyse the usage of information and communication technologies in the food industry. Nowadays, information and communication technologies are an essential element on the path to business success. As these technologies evolve, the environment in which businesses operate changes and companies have to adapt to this dynamic progression. The first part of the thesis is the literature review, which offers the necessary theoretical basis. It focuses on the very essence of information and communication technologies, historical development, information systems and their components. The thesis does not omit the currently used tools of information and communication technologies or elements of the Industry 4.0. The empirical part is based on data obtained from the questionnaires and offers analysis of food industry enterprises in connection with the usage of information and communication technologies. A number of statistical tools were used to analyse the data, the findings were further compared with similar researches dealing with the same or similar issues. At the very end of the thesis, the findings were evaluated and the key points were set out to help companies on the way to effective usage of information and communication technologies and competitiveness.
Anaerobic membrane bioreactor (AnMBR) for food industry wastewater treatment.
Polášek, Daniel ; Bodík,, Igor (referee) ; Rusník,, Igor (referee) ; Hlavínek, Petr (advisor)
The most significant environmental problems related to the food industry is water consumption and pollution, energy consumption and waste production. Most of the water that does not become a part of the products ultimately leaves plants in the form of wastewater, which is often very specific and requires adequate handling / treatment / disposal. For the purpose of this thesis, brewery industry was chosen, because of its very long tradition in the Czech history and culture. Anaerobic technologies are applied for still wider range of industrial wastewater treating. In general anaerobic membrane bioreactors (AnMBRs) can very effectively treat wastewater of different concentration and composition and produce treated water (outlet, permeate) of excellent quality, that can be further utilised. At the same time, it can promote energy self-sufficiency through biogas production usable in WWTPs / plants. Main disadvantages include unavoidable membrane fouling and generally higher CAPEX / OPEX. Within the framework of Ph.D. studies and related research activities, immersed membrane modules for anaerobic applications were selected and lab-scale tested (designed and assembled laboratory unit), an AnMBR pilot plant was designed, built and subsequently tested under real conditions - at Černá Hora Brewery WWTP (waste waters from the brewery and associated facilities). The pilot AnMBR and the technology itself has been verified over more than a year (5/2015 – 11/2016) of trial operation - the initial and recommended operational parameters have been set up, minor construction adjustments / modifications and measurement & regulation optimizations have been made, the recommended membrane cleaning and regeneration procedure has been verified. Last, but not least, conclusions and recommendations of the trial operation were summarised - some key findings and recommendations for further operation, use and modifications of the existing AnMBR pilot plant are presented.
Annual Report VÚPP 2017
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2017.
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Annual Report VÚPP 2016
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2016.
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Annual Report VÚPP 2015
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2015.
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Annual Report VÚPP 2014
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2014.
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Annual Report VÚPP 2013
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2013.
Fulltext: Download fulltextPDF
Annual Report VÚPP 2012
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2012.
Fulltext: Download fulltextPDF
Annual Report VÚPP 2011
VÚPP
Annual report on activities, projects and management of Food Research Institute Prague in 2011.
Fulltext: Download fulltextPDF

National Repository of Grey Literature : 61 records found   beginprevious21 - 30nextend  jump to record:
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