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Tetrahedral Mesh Processing Library
Hromádka, David ; Havel, Jiří (referee) ; Španěl, Michal (advisor)
Many architecure, medical and engineering applications need a spacial support for various numerical computations (i.e. FEM simulations). Tetrahedral meshes are one of perspective spatial representations for them. In this thesis, several possibilities of effective tetrahedral mesh representation for its generating and processing are described. A computer library for the mesh processing is proposed which can be characterized by memory efficient imposition of the mesh while preserving the ability to apply topological and geometric algorithms effectively. The library is implemented in C++ language using templates. Time and space complexity of typical mesh operations is compared with CGAL library and according to measurements the proposed library has lower memory requirements than CGAL.
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Software for evidention of error cases
Menšík, Tomáš ; Andrš, Ondřej (referee) ; Kovář, Jiří (advisor)
This thesis deals with the elaboration and registration of reporting failures on machinery equipment during performance of works operational maintenance support team. Software is tested in operation at Honeywell Brno. The aim of this thesis is to design software in Excel VBA development environment that can manage statistically and graphically present the results of usability machinery.
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Digital Photo Processing
Zdražil, Vít ; Sumec, Stanislav (referee) ; Potúček, Igor (advisor)
This document focuses on processing of RAW image data from digital cameras. In first section is described principle of image capturing by digital camera, common way of image processing in the device and what the RAW format is, its pros and cons. In the next section is described existing demosaicing methods, methods for additional processing of RAW image data and there is analyzed specific RAW format, Canon's CR2, including structure and guide for its conversion. Next sections contains proposal of the new improved demosaicing method and method for suppressing digital noise. On this basis a library for basic CR2 files processing was implemented. There is comparison of methods for processing RAW image data with this library in the next section. In the conclusion there is summary of finished work and there is also mentioned outline of future work.
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Automatic Invoice Recognition and Processing
Ščešňák, Vladimír ; Beran, Vítězslav (referee) ; Španěl, Michal (advisor)
This work aims to design and implement application for automatic recognition and processing invoices with assistance using computer vision. The work deals with the analysis of existing invoices, design and implementation of an algorithm for correctly recognition, selection of appropriate test patterns and also design and implementation of the user interface.
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Rybí maso jako rozšíření sortimentu pro výrobu masných výrobků
Nevrklová, Marie
Bachelor thesis Fish meat as an extension of the range for the production of meat products deals with fish production in the Czech Republic and abroad. It also includes general characteristics of fish, composition, benefits of fish meat and its importance in human diet. This is because fish meat is a rich source of protein, fat and vitamins necessary for the proper functioning of the human body. However, the bachelor thesis also deals with the possible risks associated with the consumption of fish meat, the occurrence of heavy metals, negatively affecting human health and the importance of hygiene and good processing practices. An important part of the bachelor thesis is the technological operations related to the processing of fish and fish meat. Likewise, fish meat products that are available on the market and accessible to the general population are included in the thesis.
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Aktuální problematika zpracování krve do masných výrobků
Hubáčková, Monika
This bachelor thesis deals with the current issue of processing blood into meat products, which originates in history, but the essence remains the same. The use of blood in meat products tends to decrease. Mostly because of its poorer endurance and diminishing popularity with consumers. It describes the slaughter of the animal and the processing of blood for food and other purposes. Furthermore, the work describes the use, composition and properties of the blood. Blood has a similar protein content compared to meat, mainly has a high biological value and contains iron as well as other minerals that contribute to human health. There is also the risk of an alimentary risk, which is part of all meat products. In the next part, meat production, the distribution of meat products and, above all, the list of blood meat products and their recipes are distributed. Also described here is the issue of regional food in selected countries, traditional meat products and domestic slaughter of pigs.
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Produkce, zpracování a nutriční vlastnosti ovčího masa
Ryvolová, Jana
The bachelor's thesis focuses on the issue of production and technology of lamb and mutton meat processing. Meat production and consumption now and in recent years is described in the introductory chapter. Individual breeds are divided according to utility focus. The following chapters deal with a theoretical view of the breeding, nutrition and reproduction of sheep. Technological processing for the purpose of obtaining meat begins with the breeder preparing for transport to the slaughterhouse. The next steps are pre-slaughter operations, stunning and slaughter itself. The influences on the final quality of the meat are also mentioned. Chemical and nutritional properties are described with a focus on the most important components of sheep meat, their usability and benefits for the human body. The final part of the thesis summarizes the sensory and microbiological quality, culinary processing, including various methods of heat treatment and the most famous sheep dishes popular across all continents.
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Tradiční způsoby technologického zpracování ovoce z extenzivních výsadeb jako součást kulturního dědictví
Malenová, Daniela
This work deals with the most frequently used technological methods of fruit processing originating from extensive orchards. It describes the suitability of the use of these methods for individual cultivated fruit species in non-productive fruit growing. It partially maps harvest processors from extensive plantings and the availability of products on the market. One experimental part is devoted to laboratory evaluation of the content of basic nutritional indicators (vitamin C, dry matter, refractometric dry matter and pH value) of selected 11 old and regional varieties and the results are compared with the recommended methods of processing in literature. It was found that the stated uses of fruit correspond to the average measured values of the examined fruits. The second part of the experiment is devoted to a selected variety ´Jadernička moravská´ from 6 different localities, where differences were found, probably due to climatic, edaphic and orographic factors.
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