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The heat transfer medium in heating systems
Michalíčková, Iveta ; Blasinski, Petr (referee) ; Počinková, Marcela (advisor)
Theme of diploma thesis is the heat transfer medium in heating systems. The thesis is departed to three parts. In the first part, there is a theoretical solution of heat transfer mediums. In the second part, there is a calculation solution of the project. Project solves heating of the apartment building. There are two variants of heating source and water treatment. Those variants are compared. The last part is experimental part. Theme of the experiment is quality of heating water in heating systems.
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The effect of salt on health, its content in food and the intake of the population of the Czech Republic
Miškovská, Žaneta ; Dostálová, Jana (advisor) ; Košťálová, Alexandra (referee)
This work deals with the effect of salt on human health. Excessive (as well as insufficient) salt consumption can harm health, and at the same time salt consumption in the Czech Republic is one of the highest in the EU. In my work I deal with basic types of salt such as table salt, vacuum and sea salt and their extraction. I also deal with the two elements that make up salt - sodium and chlorine. I also describe disorders of sodium and chlorine metabolism, the effect of salt on health (positive and negative) and the function of salt in food. I also briefly address the salt content of bakery, meat and dairy products and the importance of salt in the technology of these foods. In the practical part of the work, I deal with the salt content in individual selected foods and the possibilities of how to reduce this salt content. Part of the practical part of the work is a questionnaire survey in spas and fitness centers regarding their knowledge of the salt content in individual foods. In the second part of the practical work, I will evaluate the menus from clients from fitness centers according to the nutritional program. The aim of this work is to map the effect of salt on human health, its content in basic foods and its intake by the population of the Czech Republic.
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The effect of salt on health, its content in food and the intake of the population of the Czech Republic
Miškovská, Žaneta ; Dostálová, Jana (advisor) ; Košťálová, Alexandra (referee)
This work deals with the effect of salt on human health. Excessive (as well as insufficient) salt consumption can harm health, and at the same time salt consumption in the Czech Republic is one of the highest in the EU. In my work I deal with basic types of salt such as table salt, vacuum and sea salt and their extraction. I also deal with the two elements that make up salt - sodium and chlorine. I also describe disorders of sodium and chlorine metabolism, the effect of salt on health (positive and negative) and the function of salt in food. I also briefly address the salt content of bakery, meat and dairy products and the importance of salt in the technology of these foods. In the practical part of the work, I deal with the salt content in individual selected foods and the possibilities of how to reduce this salt content. Part of the theoretical part of the work is also a questionnaire survey among ordinary consumers regarding their knowledge of salt content in individual foods. The aim of this work is to map the effect of salt on human health, its content in basic foods and its intake by the population of the Czech Republic. Keywords Salt, sodium, chlorine, salt content, salt in food, salt consumption
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Porovnání jakostních parametrů Gothajského salámu v závislosti na receptuře
Řehůřková, Kamila
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salám), manufactured according to various recipes. This type of meat product is well known primarly to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6 % or 2.0 %), presence of monosodium glutamate (PG = presence or NG = absence) and group of evaluators (MK = 18-26 years old or SK = more than 60 years old). Older sensory panellists (SK; against MK) significantly evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better, regardless of the age of the assessors (MK and SK). Samples with reduced salt, without glutamate (NG1.6) were significantly worst evaluated by both the groups (MK and SK).
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Porovnání jakostních parametrů Vídeňských párků v závislosti na receptuře
Ševčíková, Radka
The diploma thesis “Comparison of quality parameters of Wiener frankfurter in accordance to manufacturing formula” considers meat products in relation to content of salt. The theoretical part of the thesis includes characteristic of meat products and related legislation. This part considers Wiener frankfurter and characterizes ingredients necessary for their production. Moreover, individual steps of the manufacturing process of the Wiener frankfurter are described in this part and it characterizes methods used for evaluation of quality and health safety. In the practical part of the thesis differences among individual variants with various content of salt in Wiener frankfurter (1,4 %; 1,6 %; 1,8 %; 2,0 %) were evaluated. There was used chemical analysis, colour measuring of surface- and cut of sausages before and after heat treatment. Besides also texture was evaluated. Regarding the sensory analysis all variants of sausages were rated positively, statistically significant difference was found among intensity of salinity.
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Porovnání jakostních parametrů salámu Vysočina v závislosti na obsahu soli
Pavelková, Dagmar
The aim of this thesis was to compared physical, chemical and sensory parameters of two groups Vysočina salami. First group is a control group with salt content 2 %. Second group is experimental group with a reduced content of salt 1,5 %. The salami were produced at Mendel University in Brno, where all parameters were also measured. The results showed that experimental group had higher water activity during maturing. Accordingly, other parameters as colour, texture and pH were different. Instrumental analyses showed lighter colour compared to the control group. Also salami were more tender and pH was higher. No statistical significant differences were found between groups in sensory evaluation.
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The heat transfer medium in heating systems
Michalíčková, Iveta ; Blasinski, Petr (referee) ; Počinková, Marcela (advisor)
Theme of diploma thesis is the heat transfer medium in heating systems. The thesis is departed to three parts. In the first part, there is a theoretical solution of heat transfer mediums. In the second part, there is a calculation solution of the project. Project solves heating of the apartment building. There are two variants of heating source and water treatment. Those variants are compared. The last part is experimental part. Theme of the experiment is quality of heating water in heating systems.
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