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Characterization of intermediates and waste products of some fermentation productions
Kilian, David ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
This bachcelor thesis was aimed on characterisation of intermediate and waste products of some fermentation productions. The theoretical part of this thesis is aiming on characterization of raw material and its fermentation, process of distillation, waste product and introduction of main active components of all these intermediates. In the experimental part were characterized intermediates and products regarding the contents of sugar, ethanol and polyphenol. All these extracts contain particular levels of polyphenol and sugar corresponding to individual phases of fruit distillates production. The chemical characteristics of extracts from different phases of fruit distillates production were compared. Parameters as total phenolics, flavonoids, glucose, fructose and ethanol were evaluated. Subsequently the changes between individual phases were described. In conclusion, a solution of further use of waste products formed during fruit fermentation process was suggested.
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Wireless communication between remote PLC and lab model
Maléř, Martin ; Šír, Michal (referee) ; Štohl, Radek (advisor)
The main aim of this bachelor’s thesis was to establish wireless communication between programmable logic controller (PLC) used in laboratory model of a distillation column and PLC, which controls the technological process. Industry bus ModBus TCP/IP and wireless modules in client-server mod was chosen to reach this goal. To control the technological process was created visualization. At the finish of the work everything was tested.
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Raw materials and microorganisms to distilled beverage production
Jechová, Iva ; Vitoulová, Eva (referee) ; Babák, Libor (advisor)
The production of distilled ranks among established fermentative production. Than the first – quality spirits is became from raw material, it is obliged to change ranks processes. The important from the processes are alcoholic fermentation, which proceeds owing to mikrobiological cultures, distillation and subsequent rectification and at not least ranks aging distilled, for which is necessary selected appropriate container. For all processes the granted conditions are appointed, under which the processes would ocur, so resulting distilled achieved the first – quality and the best sensory character. Therefore this work does one’s best map these single processes and it is largely intent on fermentative processes.
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Vacuum evaporation efficiency improvement
Havlásek, Martin ; Máša, Vítězslav (referee) ; Vondra, Marek (advisor)
This thesis is focused on experimental work in the domain of vacuum evaporation efficiency improvement. The first part introduces theory of liquids evaporation and its influencing factors, then multi-stage flash distillation technology. The next part of theory is an overview of other technologies used for desalination of sea water and introduction to the design of experiments. In the practical part are selected factors affecting efficiency of device and experiment plan is designed for them. When the experiment is done, optimal operating conditions of technology are designed on basis of analysis.
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Calculation of column destillation unit.
Bytešník, Jan ; Jecha, David (referee) ; Jícha, Jaroslav (advisor)
The bachelor's thesis is divided into three main parts. The first part discusses principles and theoretical base of the distillation process. The majority part of this thesis includes solution of elementar steps towards the resultant parameters of the distillation column. This results may be served like input parameters during other calculations, which can make an effective optimalization of the distillation column for the practical use. The last part of bachelor's thesis compares results of the second part with results, which was generated by ChemCAD aplication with the same input numerical values.
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Quantum key distribution
Klíčník, Ondřej ; Burda, Karel (referee) ; Münster, Petr (advisor)
This thesis is indirectly related to the bachelor thesis Quantum key distribution over optical fiber infrastructure. Unlike the previous paper, the focus will be mainly on the practical application of the QKD (Quantum key distribution) system Clavis3. For this reason, physical phenomena related to practically used QKD protocols are briefly explained in the theoretical part. These are mostly based on phase coding. In particular, special attention is paid to the Coherent one-way protocol (COW) implemented in Clavis3 devices. This protocol is also compared with practical implementations of the BB84 protocol. Furthermore, the principles of other advanced QKD techniques are outlined and the phenomena in the optical fiber that may affect the quantum channel are discussed. A separate chapter is also devoted to standardization and topologies of QKD networks. Last but not least, the thesis addresses the topic of attacks against practical implementations of QKD protocols. In the practical part, measurements aimed at practical deployment of Clavis3 devices in a common communication network are performed. These include the possibility of combining a quantum channel into a single fiber together with classical channels using Wavelength-division multiplexing (WDM) and the analysis of the effect of Raman noise on the maximum communication distance. At the same time, the robustness of the system against polarization changes and fiber manipulation is verified. Finally, the performance of the system using three-state and four-state versions of the COW protocol is compared and the eavesdropping simulation module is tested.
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Chromatografická analýza rostlin a produktů spojených s výrobou absinthu a testování odpadů z výroby jako možného zdroje biopesticidů
BEDNÁŘ, Jan
This thesis deals with the analysis of herbs traditionally used for the absinth production: Pimpinella anisum, Foeniculum vulgare and Artemisia absinthium. The suitable GC-MS methods were developed and validated and they were used for the determination of the volatile substances content in essential oils and dried herbs which are available at the Czech market. Another aim of this study was to determine the content of t anethole and -thujone during the distillation of absinth in both laboratory and industrial scale. Finally, distillation residues were tested on Spodoptera litoralis larvae for potential pesticidal effects at VÚRV.
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Process control of a distillery
Sejkora, Martin ; Kopečný, Lukáš (referee) ; Veselý, Libor (advisor)
This master‘s thesis deals with the design of a control system for a distillation column. It deals with the issue of distillate production and acquaints the reader with the necessary knowledge that is necessary to understand the purpose of the work. The practical part of the work presents a specific distillation column, the means for its control and the method of implementation of the control system, then the visualization of the control system and the method of control. Part of the work is the evaluation of the results and benefits of the work.
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Sortiment a jakostní parametry destilátů z hroznů a jiného ovoce
Kulheim, Martin
The bachelor thesis "Assortment and quality parameters of distillates made from grapes and other fruits" was elaborated at the Institute of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture Mendel University in 2018 and 2019. The aim of this thesis was to characterize various types of distillates from grapes and other fruits produced domestically and abroad. It describes the preparation of fruit for ferment using various preparations, the fermentation conditions, the distillation method and the subsequent distillate operation thereafter, taking into account legal restrictions, laws and regulations. It also defines the quality parameters of these distillates, procedures and principles for their sensory evaluation. Last but not least, it clearly displays the assortment of spirits and other spirits from Czech and Slovak producers in selected retail outlets.
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Svetové vinné destiláty
Martinák, Krištof
Bachelor thesis was focused on wine spirits of different types in various countries arond the world. Chapter 3 is teoretically based. History and principles of distilation were described, especially those used for making wine spirits. Terms as wine spirit, brandy and cognac were explained. Additionally, distillates from secondary products of wine production, namely the grape marc spirit and the spirit from wine sludge were discussed. Chapter 4, named "Wine spirits around the world" deals in detail with the technology of producing wine, distillates and used grape varietes. The traditions, coutry and producer specifics were illustrated. The categorization of wine spirits in the countries known for wine distilates was characterized. Although the largest part is dedicated to France and the world- famous cognac, the following subchapters deal with another 14 countries.
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