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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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Use of energetic by-products and other secondary raw materials for the alpha gypsum production
Moldrzyk, Jan ; Jiroušková, Kateřina (referee) ; Dvořák, Karel (advisor)
Thesis focus on the longterm research in an area of alpha gypsum production by non pressure method in chloride salt solutions production, which is researched by Institute od technology of building materials and components, Faculty of civil engineering for many years. The result of given research is non pressure equipment for alpha gypsum production. The scope of this research was to make a production of alpha gypsum more efficient through modification of the facility itself and through an optimalization of dehydration process. The scientific aim of this process was to compare an influence of dehydratation solutions of CaCl2, NaCl and KCl on the final product provided that molarity of solutions was at the same level.
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Preparation of high performance sulphate binder by nonpressure method
Urban, Karel ; Novák, Jan (referee) ; Dvořák, Karel (advisor)
Institut of Technology building materials and components in FAST VUT Brno is for several years engageding by research of unpressurized production of high sulphate binders and also by developing a dehydrating apparatus. This work follows on this research. The main aim of this work is to prepare the alpha calcium sulfate hemihydrate by method of dehydration in the various solutions the chloride salts of the same molal concentration in an innovative dehydration apparatus. Another aim is monitoring the influence dehydrating solutions on the basis of KCl, NaCl and CaCl2 on the properities of made gypsum.
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Knowledge of substitutes of salt in food
Vaňková, Marie ; Váchová, Alena (advisor) ; Hanušová, Jaroslava (referee)
The diploma thesis deals with the issue of salt and possibility of its replacement in food. The chosen is topical because healthy nutrition is one of current modern trends. Table salt is an entire part of a diet of every person. As the compound of two biogenic elements - sodium and chlorine - it has unsubstitutable function in human body. However, an increased intake of sodium can be associated with health risks, especially hypertension. The World Health Organization recommends a maximum daily intake of salt 5 g. According to current statistics, nevertheless the salt intake in the Czech republic is up to three times higher. Therefore, it is appropriate to reduce the consumption of salt and attempt to its replacement without cutting down the taste of food. One of the goals of this thesis was find out possibilities of replacing the salt and what is their availability. The practical part deals with the results of survey, within these was examined the awareness of salt and the posibility of its replacement among different group of our population (students, pedagogical workers, heads of school canteens). In terms of established facts there was suggested a project called The salt is beneficial and dangerous which aids to raise awareness of students about this topic. These outputs can be put into the...
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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
|
|
|
Knowledge of substitutes of salt in food
Vaňková, Marie ; Váchová, Alena (advisor) ; Hanušová, Jaroslava (referee)
The diploma thesis deals with the issue of salt and possibility of its replacement in food. The chosen is topical because healthy nutrition is one of current modern trends. Table salt is an entire part of a diet of every person. As the compound of two biogenic elements - sodium and chlorine - it has unsubstitutable function in human body. However, an increased intake of sodium can be associated with health risks, especially hypertension. The World Health Organization recommends a maximum daily intake of salt 5 g. According to current statistics, nevertheless the salt intake in the Czech republic is up to three times higher. Therefore, it is appropriate to reduce the consumption of salt and attempt to its replacement without cutting down the taste of food. One of the goals of this thesis was find out possibilities of replacing the salt and what is their availability. The practical part deals with the results of survey, within these was examined the awareness of salt and the posibility of its replacement among different group of our population (students, pedagogical workers, heads of school canteens). In terms of established facts there was suggested a project called The salt is beneficial and dangerous which aids to raise awareness of students about this topic. These outputs can be put into the...
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Use of energetic by-products and other secondary raw materials for the alpha gypsum production
Moldrzyk, Jan ; Jiroušková, Kateřina (referee) ; Dvořák, Karel (advisor)
Thesis focus on the longterm research in an area of alpha gypsum production by non pressure method in chloride salt solutions production, which is researched by Institute od technology of building materials and components, Faculty of civil engineering for many years. The result of given research is non pressure equipment for alpha gypsum production. The scope of this research was to make a production of alpha gypsum more efficient through modification of the facility itself and through an optimalization of dehydration process. The scientific aim of this process was to compare an influence of dehydratation solutions of CaCl2, NaCl and KCl on the final product provided that molarity of solutions was at the same level.
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