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CIP station - Brewery Cold Block
Venclů, Jan ; Jegla, Zdeněk (referee) ; Kilkovský, Bohuslav (advisor)
The main subject of this bachelor´s thesis is theory of cleaning, especially by various influences on cleaning result, and description of cleaning by the help of CIP station. The second part of this work is practical proposal of CIP station inclusive relevant graphical documentation.
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Infekční nemoci a problematika sanitace na příkladu vybraných regionů Indie
Krupicová, Vendula
The bachelor's thesis deals with infectious diseases and poor sanitation in India. Epidemiological and demographic transitions are described in the thesis, which is followed by specific cases of the disease in India and the sanitation situation. The theoretical part is divided into a general overview of theories and then into the inclusion of India in the framework of epidemiology. The third part deals with the sanitation situation in the country and compares the access to sanitation between rural and urban areas, mentions the consequences of poor sanitation and evaluates some government measures as a solution to the sanitation situation. In the fourth part, two case studies are mentioned, which will specify the situation in selected regions of India in more detail. The practical part deals with interviews with experts who have been in the state of Jharkhand, and experts who compared the situation in the Czech Republic and India. The discussion and conclusion containing a summary, fulfilment of goals and suggestions for future additions.
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Posouzení účinnosti sanitace chladicích zařízení v různých provozech
DROZDOVÁ, Aneta
The adequate level of hygiene of refrigeration equipment is one of important factors that affects the maintenance of quality and safety of stored food. The aim of this bachelor thesis was to assess the efficiency of sanitation of selected refrigeration equipment in the household (n=3) and in gastronomic establishments (n=3). Microbiological analysis enabled the determination: total number of mesophilic, coliform and psychrotrophic microorganisms, and also yeasts and fungi.
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Variabilita složení mléka na farmě
Žitňanová, Natálie
This bachelor thesis focuses on the distribution of milk by its stage of lactation, that is immature milk or colostrum and mature milk. There is distribution by protein type as well. Thesis is focused on dairy cow milk, describing its individual components such as milk fat, proteins, lactose, minerals enzymes and states signs of quality grade of raw milk – physical and chemical properties and means of quality assurance, means of milk production, varieties of milking and types of milking parlors – tandem, her-ringbone, parallel or rotaional. Thesis also describes milk after milking process, inclu-ding purification, filtration, cooling and storage, sanitation of milk technology and its resources and execution. Thesis deals with microclimate and genetics effect, physiolo-gical and illness influence on milk and its individual components as well.
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Technologie získávání mléka
Rusinová, Leona
This Bachelor thesis deals with milk technology and factors that can influence the quantity and quality of the milk obtained. At the beginning of the thesis will bring readers to the issue from history to the present. The thesis is briefly acquainted with the anatomy and physiology of the mammary glands, the composition of milk and its significance for human. In addition, the basic concepts associated with the milk production will be briefly presented. The main part of the thesis is devoted to three basic technologies, namely housing technology, feed technology and milking technology. In each of these chapters, the most used practices and their impact on performance will be listed and described. In the last part of the theses, the author deals with the sanitation of milking parlors, the milking and storing equipment, the control of milk quality and risks, which can adversely affect the quality of the final product.
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Význam sanitace v potravinářském průmyslu
Šulc, Marek
This Bachelor thesis was elaborated in the years 2011-2013 at the Institute of Post-Harvest Technology of Horticultural Products on the Faculty of Horticulture, Mendel University in Brno. The work is aimed on the importance of sanitation and hygiene in food production. This work presents cleaning technology, resources of contamination and categorization of performed sanitation. Following is an overview of foodborne illness in food and basic provisions of food law.
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Sanitace ve vinařství
Kadlec, Zbyněk
The essence of this bachelor thesis is to study available materials related to the sanitation of wine containers, space for wine production and used technologies and detergents. Sanitation measures accompany the production of wine from grapes to bottling. Corresponding cleaning effect can be achieved by a combination of mechanical tools, chemical preparations, temperature of used water and also the duration of action. During the application of detergents is necessary to observe prescribed dosage. Near the stored wine is not suitable use detergents that contain chlorine because then unpleasant taste after cork can be in the wine. Bad made sanitation of tapping devices can influence negatively the quality of selling wine. Some detergents with checking coloured indication with effectiveness of sanitation exist. In the company is required to have worked out the rule of sanitation where there are demarcated correct and safe methods of making sanitation. Measures of sanitation are the basis of production of high quality wines.
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Způsoby prodloužení údržnosti mléčných výrobků
Piskačová, Martina
This thesis on a Method for extending the shelf-life of dairy products in its theoretical part with milk and milk products, in special chapters separately with fresh cheese - their general process of production and possible defects. Furthermore, the theoretical part deals with the reasons for spoilage of dairy products, due to the external environment on microorganisms. These include in particular the temperature, pH and water activity. The other chapters are focused on different basic methods for extending shelf-life, which are often used in dairying. These include antimicrobial agents, lactic acid bacteria. Lactic acid bacteria is devoted to a separate subhead with protective lactic acid bacteria. The last part of the theoretical thesis is focused on hygiene, which to make cheese inseparable. The practical part of this study looked at the effects of protective cultures added to fresh cheeses. In dairy pilot plant were produced four kinds of cheese - three different types of protective cultures, one with classic cream culture. Samples were always salted and unsalted. All samples were then evaluated by chemical and microbiological analysis to determine the effect on shelf life.
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Úroveň hygieny a sanitace v masném provozu
Koláčková, Veronika
The purpose of this thesis is to investigate the standards of the hygiene and sanitation in the meat processing. The major objective is to evaluate the effectiveness of sanitation in terms of microbial contamination. In the first part of thesis there was processed information about European and Czech legislation dealing with food safety. Inspection authorities that supervise legislative requirements were described. Also, there were explained the systems that ensure hygiene good practice, where the work dealt with sanitation procedures and HACCP system. In the end, indicator microorganisms are characterized. The second part describes the procedure to determine the level of hygiene standards. According to the potential risk there were selected places, which were monitored by swabbing the incidence of total viable count, Enterobacteriaceae and molds and yeasts. On the basis of the obtained results the selected places were compared and afterwards the efficiency of the sanitation was evaluated. These results were compared with Government Decree No. 289/2007 Coll. It can be claimed that there was no statistically significant difference (p> 0.05) in the total viable count, Enterobacteriaceae and yeast and molds at individual locations or during sampling at different times after sanitation. From the average results (n = 3) there was detected only one place, where the maximum value stated in Government Decree No. 289/2007 was exceeded. However, this occurred only in the total viable count. Contamination places of yeasts and molds were not detected in every place (only in some of the places) and in terms of detected places the contamination did not reach critical values. Contamination of Enterobacteriaceae was found minimally. Effective sanitation, mainly cleaning and disinfection of machinery, equipment and working tools in the food processing, is one of the most important instruments in the ensuring hygiene and food safety.
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