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Possibilities of utilisation of salt slags from aluminum production
Sedlačík, Martin ; Másilko, Jiří (referee) ; Opravil, Tomáš (advisor)
Bachelor thesis deals with characterisation of salt slag formed during melting of aluminium scrap in rotary furnaces and proposes options of utilization of this material as a secondary raw material. Samples from top, middle and bottom part of mould, where slag cools down after the melting process is finished, were tested. Aim of the thesis is also to evaluate the effect of air access during the cooling process on phase and chemical composition of salt slag. Particle size distribution, content of soluble substances and composition were examined in collected samples. Phase and chemical compositions of both soluble and insoluble portion of idividual fractions were determined using X-ray powder diffraction and X-ray fluorescence spectrometry.
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Possibilities of utilisation of salt slags from aluminum production
Sedlačík, Martin ; Másilko, Jiří (referee) ; Opravil, Tomáš (advisor)
Bachelor thesis deals with characterisation of salt slag formed during melting of aluminium scrap in rotary furnaces and proposes options of utilization of this material as a secondary raw material. Samples from top, middle and bottom part of mould, where slag cools down after the melting process is finished, were tested. Aim of the thesis is also to evaluate the effect of air access during the cooling process on phase and chemical composition of salt slag. Particle size distribution, content of soluble substances and composition were examined in collected samples. Phase and chemical compositions of both soluble and insoluble portion of idividual fractions were determined using X-ray powder diffraction and X-ray fluorescence spectrometry.
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Technologie výroby tavených sýrů a aspekty na výživu
Neubauerová, Markéta
Processed cheese are known and produced only the last 100 years. Consumption of processed cheese in the word is growing. It leads to an increase of range of processed cheese. Czech republic ranks among the word leader of them consumption. This work is focused on the manufacture of processed cheese and them nutritional aspects. The first part of my study deals with the history and technonoly of natural and processed cheese. The most important step of the production is selection of raw materials and emulsifying salts. Second part deals with nutritional components in cheese and them properties. The processed cheese contains important nutrients for human body, such as proteins, kalcium and vitamin D. Intake of certain components in large quantities is evaluated negatively, the consumption of them may lead to some diseases. Processed cheese is a valuable part of our menu.
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