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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Kvalita cukrovky při uplatnění intenzifikačních faktorů
 Andrýsek, Lukáš
The aim of this bachelor thesis has been to draw up a literature review on The quality of sugar beet after applying intensifying factors. In the practical part, a small-parcel field experiment has been conducted with the aim to examine the effect of extraroot nutrition from a company Klofáč spol. s.r.o. on the quality and the yield of sugar beet. We have tested these foliate fertilisers: Insenol, Carbon Si, Fumag 6NK Ca, Sulfika SB C, Carbon Bor K. For all these fertilisers, a positive effect on the technological quality of sugar beet has been proven. There has been a decrease in the content of harmful alpha amino nitrogen, the values varied up to 20 mg per 100 g of sugar beet, and there has also been a decrease in the content of soluble ash. Maximal values amounted only to 0.34 %. There has been a significant increase in sugar content and ripeness of the sugar beet. The values of MB factor ranged from 11.1 to 14.3. The extra-root nutrition has contributed to a harvest of high quality feedstock for subsequent processing. Indisputably, the good weather conditions and quality basic agrotechnology have also contributed with their part to it.
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Hodnocení kvality brambor pro potravinářské využití
 Andrýsek, Lukáš
The aim of this diploma thesis was to elaborate a literature research on „Evaluation of potatoes quality for food use“. In the practical part, a laboratory analysis of potatoes quality was performed at the end of 2017. After considering all the important quality parameters, the best variety Antonia was chosen for the preparation of potato products which were evaluated based on sensory quality and textural characteristics depending on storage. In 2018, a production of vacuumed potato products with a focus on various preservation methods. The products prepared by blanching potatoes, by blanching with added citric acid, potatoes boiled in brine and their combinations were chosen for this work. After storage, tubers were found to be more resistant to water release to outer environment than before storage. Of all the prepared products, the variety blanching with the added citric acid was evaluated as the best in sensory quality.
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