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Využití konzervace vysokým tlakem
Svobodová, Anna
This bachelor thesis was prepared at Mendel University in Brno at Faculty of Horticulture at the Institute of Post-harvest Technology of Horticultural Products. The thesis describes the principle of preservation with high pressure. Impact on individual food ingredients such as water, fat, protein. Describes the effect of high pressure on microorganisms. Furthermore, the thesis deals with the influence of food quality parameters (taste, smell, texture). The paper presents the possibilities of using high pressure preservation in the prevention of cancer.
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Možnosti zpracování plodů vybraných druhů z čeledi Cucurbitaceae
Hrabovská, Michaela
Bacheolor thesis was elaborated at the Department of Post-Harvest Technology of Horticultural in year 2016/2017. Thesis is focused on preparation and evaluation compotes made of selected species from the family Cucurbitaceae. There were prepare eight products in total. They have been evaluated in both analytical and sensorial way. In the literary part was described the division and way of cultivation of selected species from the family Cucurbitaceae, its substantial structure, overview of canning processing and legislative requirements. In the prepared samples were evaluated the contents of acid by titration, values of pH, refractive solids and content of ascorbic acid. By sensory analyse were evaluted the colour, the appearance, the consistence, the taste, the aroma and consumer acceptance.
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Plasma cleaning of corroded plumb objects
Bubnová, Kateřina ; Grossmannová, Hana (referee) ; Krčma, František (advisor)
This bachelor thesis deals with the application of low-pressure hydrogen plasma to lead corrosion products. There are many historical objects and these objects require careful removal of corrosion layers. Therefore, it is necessary to optimize the treatment process in order not to destroy real historical artefacts in the future. This work is focused on lead, which has not been explored by this method yet. Model samples with corrosion were prepared for comparison and these samples corrode in vapors of concentrated acetic acid and formic acid. There were three working temperatures for plasma chemical treatment because of the low lead melting point and the atomic heating. Argon-hydrogen plasma and hydrogen plasma was applied to 12 corroded samples during the experiment. Process progress was monitored by optical emission spectrometry and surface analysis was performed by SEM, XRD and EDX analysis. The results of these analyzes showed that the most appropriate temperature for plasma chemical treatment was 130 ° C. Based on the obtained results many suggesstions and ideas were obtained for the future research like using of pulse mode and gas composition.
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Zhodnocení kvality konzervovaných krmiv a úrovně výživy jalovic ve vybraném zemědělském podniku
FIC, Josef
Rearing heifers is one of the most important activities undertaken in the framework of the operation of dairy cattle farms. Corn silage and perennial forage crops are an important feed for livestock. During their production is important to follow all technological procedures starting from the selection of seed forage crops to quality covering the silo. Failure to observe technological processes leads to problems of poor fermentation process which results in poor feed, which immediately reflected on the animals. The aim of this thesis was to evaluate nutritive value of silages. The literature review processes the nutrition of the heifers in the agricultural cooperative Zemědělská Klučenice, a.s. It includes also the composition of the feed ration, the share of individual components and their nutrient composition. Agricultural cooperative owns modern technology. The result there were no deficiencies in feed rations and in hygiene. In the conclusion, the author suggests possible solutions improve.
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Analýza kvalitativních ukazatelů kukuřičné siláže
BROŽ, Petr
The Livestock production is in many ways a progressive discipline, which is characterized in that it blends several seemingly unrelated industries. One of the most important nutrition and feed livestock. With the development of the cultivation of maize (Zea mays), and the need for its preservation, it was necessary to develop a methodology proper ensiling. This practice establishes the correct principles for the production of high-quality, nutritional value and harmless silage. It already belongs to the selection of the optimal hybrid, suitable agronomic measures during cultivation, build a functional and efficient silage lines, selection and application of additives, proper layering and ramming masses and responsible handling of ready-made food, including a ration.
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Changes in the area of extended collective management in relation to memory institutions
Straková, Lucie
The submitted contribution will focus on the changes brought by the amendment to the Copyright Act (Act No. 102/2017 Coll.) and the relation between extended collective management and memory institutions. In particular, the focus will be given to conservation and teaching purposes and the associated extended collective management. The paper shall analyze the adopted regulation, compare it with the previous state, analyzes its effects and infl uences especially on the GLAM area. Attention will also be paid to the forthcoming changes at the level of the European Union, in particular to the proposal for a Directive on copyright in the digital single market.
Fulltext: Fulltext_Strakova_EN -  PDF
Slides: prezentace_Strakova_CZ - PDF
Video: NUSL2017-Strakova -  MP4
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Technologické parametry a konzervárenské zpracování plodové zeleniny
Pechová, Lenka
The thesis is focused on technological parameters and canning of fruit vegetables. The literary section describes the different kinds of vegetables grown, its material composition, crop changes, storage and conservation options. The practical part of the laboratory and sensory evaluated gherkins variety ZUZANA F1, ORFEUS F1, REGINA F1, KAREN F1, PARTNER F1 and KARLOS F1. Laboratory quality parameters were evaluated different varieties and sizes, weight, color, firmness, soluble solids content, malic acid concentration and all titratable acids. Preservation was chosen sterilization in sweet and sour marinade. The results were statistically evaluated tabular and graphical.
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Technologické parametry a konzervárenské zpracování méně známých druhů ovoce
Rosová, Iveta
The diploma thesis on the topic technological parameters and canning processing less known species of fruit is divided into theoretical part and practical part. The theoretical part describes contained substances less known fruit and describes these fruit such as mulberry, chinese hawthorn and saskatoon berry. In the last passage of theoretical part are describe methods of canning fruit. In practical part are describe methods, which are used for analysis of contained subsatances and next preparation of each products (juice, compote and dried homogenate) and their sensory analysis. From content substances were fruits richest on antioxidants , the highest content of antioxidants had chinese hawthorn and mulbery. According to the sensoric aspect the best evaluation was given to the chinese hawthorn, which could find a practical application on the market in the future.
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Jakostní parametry vybraných výrobků z jahod v maloobchodní síti
Kopřivová, Anna
Quality parametres of jams in the retail network In bachelor thesis on the topic Quality parametres of jams in the retail network I performed basic characterization of strawberries and material compounds. In laboratory was measured dry matter, titration acids, antioxidants capacity, sensory analysis and stastistic evaluation. Ten products was compared each other- conventional versus BIO product. In sensory analysis of strawberry jams was measured flavour, odor, look a overal impresion. It was found that not high price of products is directly proportional with high quality. Respondents are not strongly support BIO products more than conventional products.
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Stabilita šťávy zeleného ječmene pomocí silic vybraných rostlinných druhů
Juříčková, Jana
Bachelor theses is themed Stabilization of juice a young barley with the use of essential oils of different plant species is focusing on the substances contained in a young barley, its cultivation and process of juice production and a use of essential oils for juice stabilization. The theoretical part it is dealing with cultivation and processing of a young barley then the different plant species and preservative properties of the essential oils. The practical part is focused on barley cultivation in laboratory conditions processing and a use of essential oils. Essential oils are from the conservation point of view a very valuable material and they are beginning to more widely use. In this project were used essential oils of different plant species and it fennel (Foeniculum), cinnamon (Cinnamonum), lemon balm (Melissa) and mint (Mentha). After adding the essential oils at the samples was carried out sensory evaluation and processing of the results.
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