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Technológie výroby ochutených pív
Mešťánek, Matej
The work was devoted to the technology of flavored beers and consisted of two parts. In the first one, we dealt with their basic division, commonly used raw materials, the description of individual technological steps and the difference between the production of ordinary and flavored beers. They have also been divided based on their origin and assigned to the typical geographical areas in which they are produced. In the second - experimental part - nine micro samples were created and by help of FermentoFlash destillation, and spectrophotometer the basic parameters were determined. Such as the original extract, weight, volume, alcohol and color of wort. Also, the total polyphenol content and antioxidant capacity were determined using DPPH and FRAP methods. A sensory evaluation was made in order to detect sensory differences depending on the phase in which the fruit was added. The results were subjected to statistical research and reviewed and compared the results published by other authors.
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Třídící systémy pro ovoce a zeleninu
Vlach, Martin
The bachelor thesis, which describes the topic of Sorting systems for fruits and vegetables, is elaborated at the Institute of Horticultural machinery at the Faculty of Horticulture of Mendel University in Brno. The Bachelor thesis deals with sorting systems for fruits and vegetables, their types and importance in sorting groups, focus on usage and strengths. Modern trends in working with fruits and vegetables. The bachelor thesis contains pictures which help with better orientation and the idea of the machine work process.
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Zdravotní aspekty konzumace ovoce a ovocných šťáv
Stašková, Nicole
The literary part of The Bachelor thesis covers the general characteristics of the fruit, its influences on our health and the content of healthy substances (vitamins, antioxidants, minerals). The practical part of this bachelor thesis deals with the analysis of fruit (apple, pear, pineapple, orange, lemon, grapefruit) and fruit juices (100% orange juice from concentrate, 100% cold pressed orange juice, multivitamin fruit juice, Bio juice from black currant (unfiltered), 100% cold pressed pineapple juice, 100% juice of pink grapefruit, Bio pear juice, Bio apple juice from concentrate). Content of the ascorbic acid was analyzed for all samples by the high-performance liquid chromatography method. The results were evaluated and compiled into tables and graphs and were compared with foreign authors.
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Význam a výskyt konzervantů ve výrobcích z ovoce a zeleniny
Kotrlová, Adéla
The bachelor thesis on the sujbect Occurrence and Importance of Preservatives in Products of Fruits and Vegetables was elaborated between years 2017 and 2019 at the Institute of Postharvest Technology of Horticulture Products at the Faculty of Horticulture at the Mendel University in Brno. Preservation methods are divided into conservation by physics methods used in the production of fruits and vegetables products. Conservation by chemical preservatives where are desribed particular preservatives used in production of fruits and vegetables products. Legal restrictions and specifications preservatives used in products of furits and vegetables. Enclude limits of the quantity in certain types of products.
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Hodnocení změn při dozrávání a skladování ovoce s využitím metod NIR spektroskopie
Šnurkovič, Petr
The dissertation thesis is focused on investigation of possibilities of usage NIR spectroscopy for nutritional composition of fruit and vegetables evaluation. The basic nutritional components of fruit and vegetables, methods of apples, peaches and tomatoes storage are characterized in the literary section. The history of infrared spectroscopy, present, principles and types of NIR spectroscopy analyses are described in detail. The possibilities of usage of NIR spectroscopy in food industry aimed on fruit and vegetables quality evaluation are also described in the literary section. Changes of fruit and vegetables nutritional composition during ripening are evaluated in the experimental part. Evaluated fruit and vegetables were apples (variety Rubinola), tomatoes (variety Dagmar) and peaches (variety Redhaven). Changes in the total polyphenols content, titratable acids, soluble dry matter, malic acid, ascorbic acid, citric acid, peel firmness and apple flesh firmness were evaluated. Calibration models were prepared from the gained data using the NIR spectroscopy method. The changes of stored fruits nutritional composition were evaluated using the created calibration models. Soluble dry matter, titratable acids, ascorbic acid and flesh firmness of different apple, peach and tomato varieties can be determined fast and exactly according to the data. The accuracy of models for total polyphenols and peel firmness is significantly influenced by the number of calibration standards. The accuracy of models for malic and citric acids is influenced by the concentration of these components in fruits.
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Sledování jakostních parametrů ciderů v prodejní síti
Urbášek, Martin
The thesis on the topic: Tracking of quality parameters for apple ciders in the retail network was accomplished at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno in years 2016/2017. The goal of this thesis was to design and prepare several variations of apple ciders and compare them with products from the retail network. Thesis defines apple ciders, their history and division, legislation, requirements on labelling, technology of production and compares the available products in the czech retail network. In the practical part, the thesis deals with the comparison of produced and purchased apple ciders according to the specified quality parameters and the sensory evaluation.
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Výroba a srovnání ovocných protlaků
Grůzová, Lenka
The thesis on the topic: Production and comparison of fruit puree was accomplished at the Department of Post-Harvest Technology of Horticultural Products at the- Faculty of Horticulture at the Mendel University in Brno in years 2016/2017. The goal of this thesis was design and prepare several variations of fruit purees and compare with products from the retail network. Thesis deals about technology production of fruit purres and baby food, requirements for composition and labeling of these products. In the experimental part, the thesis deals with the comparison of the fruit purees produced and purchased according to the specified quality parameters and the sensory evaluation.
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Význam a použití ovocných dřevin v krajině
Švarcová, Karolína
This bachelor thesis is focused on the use of fruit species in the landscape of the Czech Republic. It identifies fruit species that are suitable for shaping of landscape. It deals with particular examples of landscape planting where the fruit trees are used. The thesis describes in more detail the meaning of fruit tree, it defines alleys and avenues, fruit orchards, crofts and small sacred buildings (churches, cemeteries, parish gardens, crosses and chapels). Finally it deals with nursery production and provides examples of some generatively propagated rootstocks that are used in extensive planting.
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Růstová charakteristika souboru odrůd rakytníku řešetlákového
Chelíková, Hana
The object of Growing characteristics of sea buckthorn varieties was to elaborate the list of literary sources considering origin and expansion of the plant. Define environmental conditions for growth and possibilities of utilization of the fruit. The experimental part of the work took place at the School Farm in Žabčice. The data of the above-ground growth of each variety of the monitored plants was recorded. The annual growth, height, width and volume of the bushes were evaluated, further also the shape, thorning and branching. The data was further processed. Suitable varieties for growing in our climatic conditions were recommended being based on the evaluated results.
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Jakostní požadavky na chlazené a mražené výrobky z ovoce a zeleniny
Skotáková, Andrea
The thesis with title Quality Requirements for Refrigerated and Frozen Fruit and Vegetables was elaborated on Department of Post-Harvest Technology of Horticultural Faculty of Horticulture in Lednice Mendel University in Brno during the years 2015-2017. The goal of this thesis was to evalute meaning of preservation by reduced temperation and to elaborate a survey of qualitative requirements on quality of refrigareted and frozen products from fruit and vegetables and then a comparison of these products in chosen parts in stores. The fisrt part of this thesis deals with substance composition of non-sustained food and with the perservation proces by reduced temperation. Quality requirements and safety food requirements are mentioned in the second part. In this thesis is emphasis on comparison of frozen products of individual brands and their average price per kilogram in chosen stores.
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