|
|
Possibilities of Raman spectrometry application by Fire Brigade Units
Mičánková, Helena ; Osvald, Josef (referee) ; Čáslavský, Josef (advisor)
Thesis is focused on the application of Raman’s spectometer Ahura First Defender in cooperation with Fire Department. Theoretical part describes principles and development of Raman spectrometry and possibilities of its application. Practical part focus on identification of unknow substances in case studies and interpretation of the results. Final part of thesis evaluates contribution of Raman spectrometry for fast indentification of unknow compounds for Fire Rescue Brigade in the Czech Republic.
|
|
|
Srovnání metod stanovení výživové hodnoty masných výrobků a její uvádění na obale
Podbřecká, Žaneta
The thesis Comparison of Methods of Determination of Nutritional Value of Meat Products and their Presentation on the Packaging consists of theoretical and practical part. The theoretical part deals with chemical composition of meat, description and division of meat products according to current legislation, packaging and labeling of foods and nutritional value. The last chapter is focused on laboratory methods of analysis of basic components of meat products. The practical part contains the physics-chemical and sensory analysis. The psychics- chemical analysis describes the laboratory determination of the dry matter, fat protein and salt content of selected meat products produced by the meat company Hadac and Zapletal s.r.o., and the differences between the results obtained using the used methods and the labeling on the consumer packaging. Sensory analysis deals with evaluation of selected meat products descriptors and comparison of results.
|
|
|
Possibilities of Raman spectrometry application by Fire Brigade Units
Mičánková, Helena ; Osvald, Josef (referee) ; Čáslavský, Josef (advisor)
Thesis is focused on the application of Raman’s spectometer Ahura First Defender in cooperation with Fire Department. Theoretical part describes principles and development of Raman spectrometry and possibilities of its application. Practical part focus on identification of unknow substances in case studies and interpretation of the results. Final part of thesis evaluates contribution of Raman spectrometry for fast indentification of unknow compounds for Fire Rescue Brigade in the Czech Republic.
|
|
|
Kvalita plodové zeleniny v průběhu uskladnění
Vrbíková, Žaneta
The thesis was aimed to the problems of storing and changes in quality characteristics (weight, measurements, colour, firmness, soluble solids content and acidyty) for selected specie and varieties of fruit vegetables. From fruit vegetables were evaluated tomatoes (Lycopersicon esculentum, L.) and varieties 'Bejbino F1', 'Duo', 'Torino F1', 'Tornado F1', 'Toro F1' a 'Zlatava'. All varieties were harvested in the same time, stockholding in refrigeration and regularly instrumentally and sensorially evaluated. The results were processed graphically and statistically.
|
|
|
Evaluate quality of beer in microbreweries
JIRÁKOVÁ, Tereza
The aim of this thesis was to evaluate quality of beer in microbreweries. The theoretical part deals with the characteristics of microbreweries, their history, brewing beer in a microbrewery and used materials. This part ends with an overview of methods by which it is possible to analyze beer. In the practical part we are evaluating the quality of beer from the microbreweries on the base of sensory and instrumental analysis. In the work we processed survey which focuses on the production and consumption of beer in restaurant breweries.
|
|
|
Jakost privátních značek masných výrobků z tržní sítě ČR
Havlíčková, Kateřina
I have focused on the quality of meat products in this diploma thesis, which are offered under the private labels in store chains. The thesis is divided into a literary and a practical part. Firstly, the general quality of meat products is dealt within the literary part. The basic and auxiliary raw materials, which are usually used for meat product production, are described in more details in the next chapter. A large part of the literature review is focused on the individual technological meat production operations and the meat prod-uct defects that may arise during their production. The importance of meat products in a human diet and the general conditions for their sensory evaluation are described in the conclusion of this document. The practical part consists of sensory evaluation and instrumental analysis of ten batches of four different products (Vienna sausages, small sausages, Gothaj sausage, Vysočina sausage), which were purchased under the private labels in four different store chains. The following was judged during the sensory evaluation: overall appearance, appearance after slicing, colour, consistency, smell and taste. The instrumental analysis included the quantification of dry matter, NaCl, content of fat and also water activity for Vysočina sausage.
|
|
|
Evaluation of sensory quality of milk products by instrumental and sensory analysis
BLÁHOVÁ, Veronika
Sensory quality of dairy products is nowadays a very important product quality evaluation and is among the oldest. The analysis comprises the evaluation of color, aroma and flavor, texture. A comparison of sensory and instrumental analysis of milk products was made. Based on the obtained data it was evaluated that the sensory analysis is still an indispensable part and a device that could replace human sensory perception has not been developed yet.
|
|
| |
|
| |
|
| |
guest ::
