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Business Plan - Founding of a Manufacturing Company
Houšťava, Jiří ; Gryč, Jan (referee) ; Heralecký, Tomáš (advisor)
The subject of this diploma thesis is the business plan for the establishment of a manufacturing company. The company will operate mainly in the food industry. Thesis is divided into three parts, namely theoretical, analytical and practical. The theoretical part describes the theoretical data related to the preparation of the business plan, the analytical part is dedicated to analysis of the state and practical part contains own suggestions in several variants.
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Preparation and testing of application forms for natural antimicrobial substances
Vajglová, Klára ; Bokrová, Jitka (referee) ; Márová, Ivana (advisor)
The goal of this bachelor thesis was the study of antimicrobial and antioxidant effects of some herbal extracts: cloves, nettle, sage, chamomile, rosemary, elderberry, lavender and also lysozyme. Further, herbal extracts effect on Gram positive and Gram negative bacteria were compared. In the theoretical part were briefly characterized lysozyme, polyphenols, flavonoids and selected strains of microorganisms. In the experimental section characterization of herbs with antimicrobial and antioxidant effect was proved. Particles containing herbal extracts were prepared and encapsulation efficiency was determined. In some of tested herbs encapsulation efficiency of up to 80% was reached. Stability of the prepared liposomes was tested in the model digestive conditions and after 1 week and 1 month incubation period in model foods. Antimicrobial activity was tested on selected representatives of Gram negative and Gram positive bacteria. Gram positive bacteria were more sensitive to herbal extracts and liposomes containing encapsulated herbs, while lysozyme exhibited higher effect to Gram negative bacteria. Prepared particles with encapsulated antimicrobial extracts are especially suitable for use in the food industry.
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Influence of some foods on growth and viability of probotic bacteria
Vajglová, Klára ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
The goal of this work was a study the influence of food and beverages on the viability and growth of probiotic bacteria. The influence of food and beverages was tested on monocultures of Lactobacillus acidophilus, Bifidobacterium breve and mixed culture of probiotic microorganisms. In the experimental part, probiotic cultures were incubated in selected foods and beverages. After that they were tested in a model conditions of digestive tract. In some probiotic cultures, growth of viable cells during incubation in the digestive tract was observed. The increase of probiotic cells was showed predominantly in foods that contained higher levels of sugars and fats or a suitable combination. Their increase was up to four times in some cases. Based on the results, mixed probiotic cultures aren’t surprisingly exhibited better survival and maintain sufficient amount of viable cells even during the digestive process. Moreover, probiotic microorganisms could be recommended to consumption during meals better than just with a beverage.
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Monitoring equipment for fermentation processes using the thermodynamic sensors
Jáneš, Pavel ; Búran, Martin (referee) ; Adámek, Martin (advisor)
The bachelor's thesis is focused on the design and implementation of a prototype device that is to be used to monitor fermentation processes in the food industry using thermodynamic sensors. The work contains a brief description of fermentation processes in the food industry and also possible methods of their monitoring. It also deals with the principle of the thermodynamic sensor and the description of the ESP32 microcontroller, which is the core of the prototype. Subsequently, it deals with the design of a prototype, including a program for ESP32, which is able to monitor the fermentation process using a pair of thermodynamic sensors and send the measured data to the cloud service ThingSpeak, to a personal computer or store them in Flash memory. Furthermore, the work deals with testing in experimental measurements, in which fermentation processes were monitored with the prototype.
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Chlorofyl a jeho význam pro zdraví
Hübnerová, Amálie
This bachelor thesis deals with chlorophyll and its importance for health. It focuses on describing the structure of chlorophyll as a plant pigment and the organelle chlo-roplast in which it located. Properties that are important for photosynthesis are described here. Its application in the food industry and effect on health as an antio-xidant or use in the prevention of chronic diseases such as cancer, Diabetes mellitus and Trimethylaminuria have been investigated. Chlorophyll has even been found to act as a new antiviral against COVID-19.
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Studium produkce lakázy vybranými druhy hub
Ovchynnikova, Oleksandra
The importance of lignin-degrading fungi and their ligninolytic enzymes has been well appreciated globally, because of their potential use in various industries. This bachelor thesis is focused on study of potential production of extracellular ligninolytic enzymes by brown rot fungi. In the literary review selected strains of brown rot fungi and its most studied ligninolytic enzymes are characterized. The use of laccase in various industries especially food industry are summarized. Activity of ligninolytic enzymes produced by brown rot fungi Laetiporus sulphureus, Serpula lacrymans, Gloeophyllum sepiarium, Phaeolus schweinitzii and Laetiporus montanus during submerged cultivation for 24 days was evaluated. Laccase, lignin peroxidase and manganese dependent peroxidase activities were measured spectrophotometrically. For all enzymes, the highest activity was observed on the 12 day. Selected fungi produced the most lignin peroxidase. Laetiporus sulphureus and Gloeophyllum sepiarium showed the highest values of enzyme activities. It has been found that the enzymatic activity of fungi depends on the geographical location and the specific habitat. Enzyme activities of the same strain taken from different locations were different.
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Cobbova-Douglasova a Sato produkční funkce pro vybraná odvětví ČR
Franek, Jiří
This Bachelor thesis is concerned with the estimation of parameters of the Cobb– Douglas and Sato production functions for retail, food products manufacture and machinery and equipment manufacture sectors. The examined data comprised of real enterprise data obtained from the Amadeus database. For the estimation of the production functions, both non-linear least squares method (NLS) and ordinary least square method (OLS) were used and these estimates were created using the Gretl statistical software. Estimated parameters were compared with theoretical assumptions and their values were interpreted. For illustration of the estimated production functions, isoquant maps were constructed. Overall results and findings were summarized and compared in the discussion chapter and they were contrasted with results of comparable research.
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Formulace podnikatelského záměru malého výrobního podniku
Ryant, Pavel
The bachelor’s thesis engages in formulation of business plan for setting up manufacturing company. This small family business has a great interest to bringing brand new products in bakery and confectionary sectors in Vysočina, Czech Republic. Founders should achieve the success thanks to skills, equipment and space, which they have had already available in advance.
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Nové směry v technologii mražených krémů
Pastorková, Dominika
The bachelor thesis is focused on the production of ice cream. The thesis describes usage of raw materials and their influence on the quality of the final product. Ice creams are divided into several categories, depending on quantity or kind of raw materials, according to valid legislation. Simultaneously, the thesis shortly pursues a history of ice cream and progressive developing technologies, which facilitated its production. There is mentioned modern methods of processing ice cream, including usage of the new ingredients. In conclusion, the thesis describes current trends in serving any kinds of frozen desserts (gelato, frozen yogurt).
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