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Influence of stabilizers and other components on final quality of mixtures for ice-cream production
Sládková, Veronika ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was worked out in cooperation with Frujo Co., Ltd., Tvrdonice to find out the most suitable stabilizer with positive influence on the quality of final product. In experimental part six mixtures of stabilizers, three mixtures for ice-cream production and particular ingredients for production of mixtures for ice-cream production were analysed. Saccharides and lipids were analysed only in mixtures of stabilizers. Content of saccharides was analyzed using spectrophotometry and HPLC/RI. Lipid components were analysed by TLC. Viscosity was measured by rotatory viscosimeter and the differences of flow curves of each mixture with different stabilizers were monitored. Based on viscosity measurements some ice-creams with different stabilizers were chosen for sensory analysis. Mixture of stabilizers “Stobicol” was analysed for active compounds and antioxidant stability. Microbiological stability was tested in all of the stabilizers and also in particular ingredients including final mixture for ice-cream production. In three ice-cream mixtures of different flavour protein composition was measured by microfluidic electrophoresis. The highest content of total and reducing saccharides was determined in hydrolyzed samples. The highest values of total saccharides were found in mixture of stabilizers “Meyprogen”, the highest values of reducing saccharides were detected in stabilizer “Swissgum”. Content of triglycerides was found out almost in all of the measured mixtures of stabilizers using TLC method even though according to formulas provided by producers there should not be any. Diglycerides were detected in “Meyprogen” too even though this mixture of stabilizers should contain only saccharides. Based on results of rheology measurements and in connection with sensory analysis “Meyprogen” stabilizer could be recommended as the best material for the industrial production.
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Racing cars GT series
Fejfar, Marek ; Blaťák, Ondřej (referee) ; Porteš, Petr (advisor)
This bachelor thesis called „Racing cars GT series“ had taken a task to introduce the reader with a fascinating world of GT class race cars. It deals with history of races, current rules of racing and races themselves, racetracks and their regulations, GT cars and their technical specifications and regulations, which determinates them. Design of engines and underbody components, such as suspension, dampers and anti-roll bars (anti-sway bars) and wheels. Furthermore, the aerodynamic elements, such as spoilers, wings and underbody aerodynamics. And finaly the weight and electronic of cars.
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