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Technological applications of cemented carbide tools
Kolomazník, Aleš ; Humár, Anton (referee) ; Prokop, Jaroslav (advisor)
bachelors thesis is on focused on the task:specification and analysis of technological application conditions of cutting tools Carbide.It consists of three parts.The first part deals wiht the development of SK,the nature and properties of sintered carbides.The second part focuses on the technological conditions of parameters of the job application Carbide.The goal was getting to know the structure,production,properties and applications
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Technological applications of cemented carbide tools
Kolomazník, Aleš ; Humár, Anton (referee) ; Prokop, Jaroslav (advisor)
bachelors thesis is on focused on the task:specification and analysis of technological application conditions of cutting tools Carbide.It consists of three parts.The first part deals wiht the development of SK,the nature and properties of sintered carbides.The second part focuses on the technological conditions of parameters of the job application Carbide.The goal was getting to know the structure,production,properties and applications
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Technological characteristics of meat - viscosity
DIBĎÁK, Tomáš
This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possibilities, how to measure viscosity of meat. The last chapter describes the process of post mortem changes in meat both normal and abnormal.
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Funktional Effects Improve of Artifical Casings in Meat Production.
BURIAN, Rudolf
The aim of this work is to capture the evolution of functional characteristics of plastic casings used in the meat industry. The first part deals with the history and development of casings as a packaging material and the functional characteristics of plastic casings in general. The second part introduces plastic casings produced by Viscofan Ltd. České Budejovice, focusing on their functional properties, methods for detecting these properties, possibilities of their usage in the meat industry, their processing and influence on extending shelf-life of meat products during storage at low temperatures.
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