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Analysis of a Vehicle Saleability
Hasmanová, Sabina Bohdana ; Leichmann, Marek (referee) ; Vémola, Aleš (advisor)
The object of this thesis is to focus on the major influences of vehicle saleability in Czech Republic in terms of the most important criteria, such as price, fuel consumption, colour etc. Part of the work will be arranged questionnaires. The survey indicates desirability of cars back for the last five years. This creates sales trend with a hint of future development.
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Color Correction for 3D scanner and 3D printer
Kratochvíla, Michael ; Dorazil, Jan (referee) ; Říha, Kamil (advisor)
This thesis deals with color correction of a chain that starts with the 3D Artec MHT scanner, and ends with the 3D printers (CJP – Color Jet Printing technology). In principle, it is necessary to control the color interpretation of the entire chain from the scanning of real models to the 3D print model. With color properties and their color shade, including color textures. The principle of model surface scanning using a 3D scanner is in the same principle as photo camera which scans using a conventional CMOS chip. For this reason, color palettes were scanned using the photo camera and the resulting digital data were analyzed by the Darktable software. This analysis consisted of comparing the scanned color shades of the surface with the spectrofotometer measured data. The main goal of this method was to achieve color precision in the digital data during their acquirement, adjustment and interpretation. Then the same principle was applied to the data acquired by the 3D scanner to create an ICC profile of the 3D scanner. Because the 3D printer (CJP – Color Jet Printing) uses the same principle as the 2D printer, the 2D printing device calibration principle was used again to calibrate it. There have been defined procedures that adjust the color shade to the spectrophotometrically correct shades of the resulting print on a 3D printer. Color swatches were also printed for print quality verification. It has been found that with photo camera, which was used for objective measurement in the L*a*b* coordinates of independent space, any color setting and their adjustment is very sensitive to even small imprecisions. It has been found that it is not easy to obtain accurate colors within the Detla E
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TOWNHOUSE ON THE WATERFRONT IN PŘEROV
Zdražilová, Jana ; Joura, Ivo (referee) ; Mikulášek, David (advisor)
It is mixed-used building in the town Přerov. It is in the corner of the streets Brabansko and Malá Dlážka. It is at the riverside and we can see wonderfull wiews ( for example historical center). I want house, which will respect surrounding buildings (hights and also visage). There are three masses, one of part of flats, one of part of offices and in the corner bigger one. Facade is in the grey and green colour. I use system of Cetris, which have good properties.
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Dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation
Zlámalová, Petra ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The Masters thesis deals with dependence of quality parameters of malt on the temperature of mashing at sweet wort preparation. The theoretical part focuses on the technology of malt production including description of ingredients, production parts, some kinds of malt and the quality parameters. There is also described the technology of sweet wort preparation and the methods of determination of the malt quality parameters in the sweet wort there. The experimental part focuses on determination of malt extract, viscosity, haze, colour, time of starch cleavage, pH, degree of fermentation and beta-glucans content. Based on temperature dependence of parameters, the individual samples were compared and the effects of temperature were discussed. The biggest extract of light and caramel malts was explored at 70 °C, of coloured malt at 50 °C. The lowest viscosity of light and coloured malts was explored at 65 °C, of caramel malt at 50 °C. The lowest haze of wort was at 65 °C. Ideal colour of all malts was at all mashing temperatures. Ideal pH of all malts was explored at 70 °C. Ideal time of starch cleavage was explored at 70-85 °C. The biggest achievable degree of fermentation and the hugest increase of beta-glucans content were explored at 65 °C.
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The influence of tomato ketchupes production technology on retention of nutritionally significance ingredients
Smolka, Bronislav ; Voldřich, Michal (referee) ; Ing.Helena Čížková, Ph.D. (advisor)
The work was focused on the verification of influence of quality of raw material and time-temperature conditions on the retention of nutritionally and sensory important components of the ketchups and other tomato based products. The goal of the theoretical part of this diploma thesis was the optimization of procedure of Czech tomato cultivar selection according to the highest refraction and intensive red colour. The influence of tomato ketchups production technology on retention of nutritionally significant ingredients was observed within the practical part. The samples of ketchups were sampled during different steps of production within one batch in company OTMA Sloko Mařatice. It was ketchup which was preserved by pasteurization in the glass bottle and ketchup which was preserved by hot filing to the plastic bottles. The content of lycopene, ascorbic acid, colour, viscosity, refraction and pH were measured in those samples. Furosine had been chosen as marker of thermal stress on material. The technologies can be compared on the basic of measured values from the view of retention or changes of nutritionally and sensory important components.
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Beer bioflavouring by dry hopping using czech cultivars of hops
Gajdušek, Martin ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the influence of dry hopping on selected analytical and sensory properties of beer. The effect of dry hopping was observed using Czech hop varieties Kazbek and Uran, which were added to the wort during the main fermentation phase in doses of 3 and 6 gdm-3. The contact time of hops with wort was 3, 6 and 9 days. The experimental part describes the technology of preparation of the reference beer, in which dry hopping were subsequently performed. A parallel measurement was performed on each sample. In terms of the basic parameters of beer, the effect of dry hopping, especially its length, on the ethanol content was observed. With a longer period of dry hopping, the concentration of ethanol in beer increased. The higher alcohol concentration was also associated with a decrease in the apparent extract. In terms of color and pH of beer, the effect of dry hopping has not been proven. Elemental analysis performed by optical emission spectrometry with inductively coupled plasma revealed an increase in the concentration of calcium, magnesium, and iron due to dry hopping. No statistically significant difference was observed for manganese and barium compared to the reference. In terms of bitterness, a significant increase was identified in dry hopped beers compared to the reference, the value being dependent on the dose of hops used. The effect of the hop variety has not been proved. Concentrations of organic acids determined by ion-exchange chromatography with a conductivity detector were affected by dry hopping only in the case of lactic acid and acetic acid. An increase in lactic acid was observed compared to the reference, also related to the degree of fermentation. While in the acetic acid content the hop samples showed a lower concentration than the reference sample. The concentrations of myrcene, humulene and geraniol were determined by gas chromatography with a mass detector. These are volatile components of hop essential oils. Dry hopped samples recorded significantly higher concentrations of all aromatic substances compared to the reference. In terms of hop time, the highest concentrations were shown by samples hopped for three days. The results of the sensory analysis show that the overall best rated sample is a sample hopped with the Kazbek variety with a dose of 3 gdm-3 for three days. Beer which was dry hopped for the shortest time also showed the lowest intensity of bitterness, which was perceived positively.
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Experimental hardware musical instrument demonstrating possible means of colour sonification
Rezek, Václav ; Jirásek, Ondřej (referee) ; Dlouhý, Dan (advisor)
The goal of this thesis was to design and build an experimental musical instrument SuperDuperRainbowThing. The experiment nature of which lies in sonification of the colour spectrum. The hardware is built using Arduino microcontroller and a single board computer Raspberry Pi. Software communicates with the hardware via a MIDI protocol and is written in Python programming language and patched in Pure Data graphical environment. The instrument creates a sound output based upon colour selected by the user in real time.
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Study of Factors Influencing Creation of Volatile Aroma Active Compounds in Natural Materials
Loupancová, Blanka ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Fišera, Miroslav (advisor)
The production of high-quality foods requires the precise control of factors influencing their quality. The aim of this doctoral thesis was to monitor the influence of sterilization heating and storage time and temperature on selected parameters of model food matrix using suitable physical, chemical and sensory methods. Sterilized processed cheese was chosen as the model matrix. Processed cheeses are milk protein concentrates, produced by melting of mixture of natural cheeses, emulsifying salts, water and other dairy and/or non dairy ingredients. Desirable transformation of this mixture to homogenous, smooth, shiny mass with desired textural, structural, rheologic and sensory properties is caused by using high temperature (about 80-100 °C) during melting. Sterilized processed cheese is subjected to additional sterilization heating (above 100 °C) after production, significantly elongating its durability. The processed cheeses (dry matter 40 % w/w, fat in dry matter 45 % w/w) were analyzed in this work, the part of them was sterilized (117 °C 20 min). Cheeses were stored at various temperatures (cold 6 ± 2 °C, laboratory 23 ± 2 °C and elevated 40 ± 2 °C), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for physical (instrumental measuring of colour and texture), chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability. In the case of sterilized processed cheese, the significant impairment of single sensory properties was determined, the highest in the case of texture, taste and aroma. The results of instrumental techniques confirm conclusions from sensory evaluation. The measurements of colour and texture vindicate the formation of darker colour (increasing total difference of colour delta E*) and higher hardness (increasing Fmax) of sterilized processed cheeses, continuing during storage. The worsening of taste and aroma is in accordance with lower content of aroma active compounds and selected fatty acids.
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Monitoring of changes of drinking water quality during accumulation and distribution
Vaňková, Jitka ; Dolejš, Petr (referee) ; Mega, Jaroslav (advisor)
Theoretical part of the diploma thesis purveys information on drinking water and quality requirements, changes of drinking water quality during distribution and accumulation caused by disinfection, chemical processes, corrosion of constructional materials, incrusting solids, biofilms, nitrification of ammonia nitrogen, sediments in pipelines, elution of harmful matter. Attention was given to drinking water quality indicators which are associated with changes in drinking water distribution systems. In experimental part are studied changes of drinking water quality during distribution on the basis of selected drinking water quality indicators. There is specifically chemical oxygen demand, concentration of iron, manganese, ammonia ions, nitrites, nitrates, chloroform and chlorine. For periodical monitoring were selected suitable locality within the framework of Brno distribution system; for illustration were taken water samples from distribution systems of drinking water treatment plants Švařec, Vír, Štítary and Mostiště. For selected methods of analytical determination of above mentioned drinking water quality indicators are presented their characteristics. Obtained information on drinking water quality is mentioned in tabular and graphical form.
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