National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
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.
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.
Využítí kvasinkových kmenů při výrobě piva
Süss, Jan
This final thesis is focused on topic of use the yeast strains in beer production. In first part of thesis is descripted brief overview of beer making process, its nutritional values, composition and also inputs needed for its production, namely malt, hops, water and yeast. Following part of thesis considers overall characteristics of yeast strains, their reproduction and their importance in food production industry. After general description the thesis is focused on characteristics of individual strains of yeast used in top and bottom fermentation process, which are used in Czech Republic and also in foreign countries. In following point is discussed the characteristic of substances negatively influencing the dynamics and course of fermentation process. Consecutively the undesirable genera of yeasts are described, which could occur at wrong brewer's practice and could negatively alter the qualitative and sensoric properties of beer.

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