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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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Basic aspects of conservation maize by silage process
BRABENEC, Petr
The aim of the bachelor thesis was evaluation of the maize silage production as the most often representive part of cow feed. The introductory part of the thesis were focused on basic information about maize, it´s origin, importance and general description. The following part of the thesis was focused on silage process focusing mikroorganisms and fermenation process. Therre is also describtion of these organisms as positive as negative acting on silage process with posibility to aply some various aditives. An interesting part of the thesis is appretiation of growned hybrids and their benefits and cons with focusing on qualitative and quantitative values. One of the most important part of the thesis is technological describtion of silage production. In this part of the thesis were mentioned individual section of the technological processing of materiál, variety of methods used in silage processing and some recommendation, whith should be followed by farmers. The information used thorough the thesis was obtained from publication of Czech as well as foreign authors and the carefully were described problems of the established theme.
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Porovnání fenolických profilů ovocných a révových vín
Michlovský, Ondřej
This thesis deals with phenols in fruit wines and grape wines. In the literary part, there are description of phenols, select kinds of fruit, technological methods of wine production, diseases and defects of wines, types and kinds of wines and their marketing. In practical part, there were made fourteen kinds of wines, then these wines were laboratory and sensory evaluated.
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The influence of the HACCP system on the quality of meat products
KOCINOVÁ, Marie
In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.
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