|
|
Energy use of biomass
Šenovský, Petr ; Moskalík, Jiří (referee) ; Baláš, Marek (advisor)
This bachelor thesis is aimed at the theme of energetic usage of biomass. First part describes characteristics and possibilities of obtaining biomass and its deriving. In the second part particular technologies of biomass conversion and getting energy from biomass are described. The basic advantages and disadvantages of each technologies are mentioned as well.
|
|
|
Energy use of biomass
Mandelík, Ladislav ; Brázdil, Marian (referee) ; Baláš, Marek (advisor)
The main purpose of this bachelor thesis is the research of different types of biomass, the survey of the technologies for electric power and heat production and the comparison of the present use of biomass in the Czech Republic. The thesis is concerned on the biomass definition, its parts and attributes. Then the technologies for energy use of biomass and biomass categories are mentioned. The last part of the thesis is devoted to the large power plant units in the Czech Republic using biomass and combined production of heat and electricity.
|
|
|
Kinetic of lactic acid formation in kefir
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This bachelor thesis deals with the kinetic production of lactic acid and consumption of lactose in the kefir fermentation from one type of milk under the same conditions. The theoretical part contains information on kefir and kefir grains, lactose intolerance, antimicrobial properties and high-performance liquid chromatography. The experimental part describes the methods and procedures used in the manufacture of kefir itself, the determination of lactic acid and lactose. Kefir samples were tested at precise time intervals for lactose, lactic acid and lactobacilli. The data was graphically evaluated and commented. The results of this work may be beneficial for consumers with lactose maldigestion and for consumers searching for qualite source of lactobacilli for enhancing their gut microflora.
|
|
|
Industrial production of ethanol
Flajs, Roman ; Zichová, Miroslava (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis deals with ethanol production for food and car industry. The aim of this work is to give a summary of different kinds of raw material especially lignocelluloses and microorganisms used for its processing and fermentation. The thesis focuses especially on technological process of ethanol production and the utilization of different materials for fuel production.
|
|
|
Technologies for energy use of biomass
Záviška, Radek ; Škvařil, Jan (referee) ; Moskalík, Jiří (advisor)
The objective of this work is developing retrieval technology of biomass energy. In the introductory part of the work deals with the definition of biomass, including ways of producing machines for the production and transportation. The main part of the thesis deals with the technology converts raw biomass into valuable energy products. Processing takes place in a straightforward manner the thermal and electrical energy or biomass is indirectly evaluates the products of higher quality, which further downstream processing operations. The indirect processes occur valuable usable energy output in transport, buildings, agriculture and many other industries.
|
|
|
A strategy of acrylamide elimination in cereal foods
Belková, Renáta ; Ing.Kristína Kukurová, Ph.D. (referee) ; Ciesarová, Zuzana (advisor)
Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.
|
|
|
Sludge Utilisation from Pulp and Paper Plant
Zemanová, Kateřina ; Houdková, Lucie (referee) ; Boráň, Jaroslav (advisor)
The contens of diploma thesis is description of paper and pulp production and analysis of contemporary problems with disposal of sludges rising on industrial waste water treatment plant. Accent is focuses on description of waste water treatment technique, characteristics of rising sludge and the ways of his liquidation in particular plant for pulp production. Fundamental part of this project is evaluation of power and economics balance of current sludge technology in company Biocel Paskov a.s. and suggested sludge management technology. Balances are based on data gained from measurement in laboratory and on data gained from literary research.
|
|
|
The effect of pesticides on the grapevine microflora
Damborský, Pavel ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
The bachelor thesis of theoretical character contains information about an effect of pesticides on grapevine microflora. At the beginning there is a description of general pesticides characteristic, their classification, toxicity and a brief overview. Further it describes illnesses and pests that often attack grapevine. The next chapter deals with grapevine microflora. It defines morphology, taxonomy and reproduction of microorganisms most often occur on grapevine and during technological processing of wine. The last chapter is focused on effect of pesticides on microorganisms during alcoholic and malolactic fermentation.
|
|
|
Production and evaluation of fermented dairy products
Jasimová, Zahraa ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the production of fermented dairy products and their sensory evaluation. As a model sample a kefir, more precisely, kefir milk, was chosen, which is a product made by using a combination of lactic acid bacteria and yeast (so-called kefir culture). In the theoretical part, milk cultures used for production of fermented products; as well as technology of individual fermented dairy products are characterized. Furthermore, their requirements for sensory quality and the specifics of sensory evaluation are described. In the experimental part, two suitable methods of sensory analysis were selected to compare three samples, two of them were commercial and served as a comparative samples and one was a manufactured sample. The task of the evaluators was to evaluate the color, appearance, taste, smell, consistency and overall acceptability of individual samples using a five-point scale. The model sample of a kefir milk manufactured in laboratory, was evaluated as the worst (least sensory acceptable) mainly due to the lumpy consistency, the taste and the smell reminded to some evaluators sheep's milk.
|
|
|
Energy use of biomass
Holečková, Michaela ; Kracík, Petr (referee) ; Baláš, Marek (advisor)
The aim of this bachelor thesis is the research of different types of biomass, description of the various types of methods and technologies for energy usage of biomass and the mapping of large power plant units in the Czech Republic. The first part of this thesis deals with the definition of biomass, its distribution and the description of basic essential attributes describing its composition. The downstream part of this work is focused on the technologies of gaining energy out of biomass or its possible conversion into other products depending on the currently discussed type of technology. The last part deals with energy balances of biomass in the Czech Republic and focuses on individual companies who use biomass as an energy source, by applying one of the methods mentioned in the previous part.
|
guest ::
