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Business Plan for Establishment of the Small Company
Šimíčková, Anna ; Fischer, Jan (referee) ; Koudelková, Petra (advisor)
This thesis focuses on preparation a business plan of shop with cheese and another delicatessen. The theoretical part defines basic concepts such as enterprise, entrepreneur or business and specifies legal forms of companies in the Czech Republic. Also it defines business plan, their structure and analyzes performed before establishment of a company. The practical part focuses on creating of business plan shop with cheese and another delicatessen.
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Study of the authenticity of chocolate with different content of cocoa solids
Vanduchová, Petra ; Dvořák, Miloš (referee) ; Diviš, Pavel (advisor)
This master's thesis deals with authenticity of chocolate with different content of cocoa solids. The theoretical part describes the production of chocolate products and the issue of food authenticity. Experimental part of this thesis is focused on the determination of total cocoa solids in the selected samples. Different samples of chocolate containing 50–90 % of cocoa were grated to fine particles, that were subjected to extraction without previous chemical treatment. The methylxanthines theobromine and caffeine were detected by HPLC to determine the content of fat–free cocoa solids. Fat–free cocoa solids content were found in the range 19,7–43,1 g/100 g of dry matter and the content of total fat was determined by the gravimetric method and was found in the range 30,9–55,4 g/100 g. The results of this thesis prove that, the producers meet the legislative requirements and the declared values are corectly declared on the wrappers of the product.
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Design of dosing device for chocolate 3D printing
Valenta, Otakar ; Tůma, Zdeněk (referee) ; Bradáč, František (advisor)
This bachelor thesis deals with the research and design of a printhead of a 3D chocolate printer. It aims to perform a study of the extension of the 3D portal manipulator printhead for 3D chocolate printing. The first part provides an overview of the current state of knowledge and research is performed. The next part evaluates the information from the research and their applicability to the design of the printhead. The last part shows the constructional solutions of the print head.
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Čokoládové cukrovinky s přidanou hodnotou
Týblová, Kateřina
Chocolate has a high popularity among consumers. With increasing interest in the effect of diet on human health, the effort to produce new and healthier foods also increases. Therefore, the aim of this thesis was to design enriched chocolate products. In total, six types of chocolate bars (white, matcha, freeze-dried mango, crushed cocoa beans, ginger, cinnamon) and five types of chocolate pralines (cream, tea with matcha, chia seeds, mango with freeze-dried mango, mango with chilli) were produced. The products then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly the taste and overall impression, but it also affected the firmness. The nutritionally valuable ingredients also increased the level of polyphenols with statistically significant difference. Water activity was affected in only one variant. Water activity of pralines was not affected. The total polyphenol content in chocolate pralines was increased in only one variant. The added ingredients affected the firmness of filling, its taste and texture, although there was no statistically significant difference in overall impression.
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Determination of stress wave pulse attenuation in chocolate with different sample thickness
Buchar, Jaroslav ; Trnka, Jan ; Kober, Jan
The report presents the results of an analysis of the attenuation of a mechanical pulse in samples of five types of chocolate, where each type had five different thicknesses. These are data established on the basis of an economic contract between the Institute of Thermomechanics of the Academy of Sciences of the Czech Republic and the Mendel University in Brno. The chocolate samples were loaded using both the Split Hopkinson Pressure Bar (SHPB) and the Hopkinson measuring split bar direct loading method. The measurement results are processed in the time and frequency domains.
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Determination of mechanical properties of chocolate under impact loading
Buchar, Jaroslav ; Trnka, Jan ; Kober, Jan
The report based on the Economic Contract No. 5/2021 with the MU in Brno and contains the results of research of the deformation behavior of five types of chocolate when loaded with high strain rates of the order 103 s-1. Two methods were used in the research, the Split Hopkinson Pressure Bar method (SHPB) and the modified Hopkinson bar method, where higher deformation rates can be achieved. Attention is also focused to the fracture behavior of chocolate under dynamic tensile loading. This method of loading is based on the SHPB method using the arrangement of the so-called Brazilian test. In this research, high-speed cinematography was also used to study the formation and development of the fracture of the chocolate sample. The measurement results are processed in the time and frequency domains.
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Design of dosing device for chocolate 3D printing
Valenta, Otakar ; Tůma, Zdeněk (referee) ; Bradáč, František (advisor)
This bachelor thesis deals with the research and design of a printhead of a 3D chocolate printer. It aims to perform a study of the extension of the 3D portal manipulator printhead for 3D chocolate printing. The first part provides an overview of the current state of knowledge and research is performed. The next part evaluates the information from the research and their applicability to the design of the printhead. The last part shows the constructional solutions of the print head.
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Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries
MAREŠOVÁ, Dana
The thesis is entitled Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries and it presents the history of everydayness of the nobility in the Czech Kingdom and in the Margraviate of Moravia from the middle of the 17th up to the ending of the 18th century, and it emphasizes the material culture which was used for drinking coffee, tea and chocolate. Castle inventories and municipal palaces inventories were used as an initial source of information. At the very beginning the noble families were chosen and afterwards their residential network was approached in detail. This work also focused on the topography of the residences and on the location of items used for coffee, tea and chocolate consumption within the particular castles or palaces. On this basis the author tried to reconstruct the way of thinking, behavior and attitudes of noblemen, and to explain the symbolic meaning of the decoration of the residences, the symbolic role of items as a representation of noblemen as a mean of the enrichment of their social and cultural habits as well. The set-up of items and other accessories served with coffee, tea and chocolate were not forgotten either. The inventories were put through a deep research which helped to create a social and power stratification on the basis of items used for coffee, tea and chocolate consumption. Another comparison also emerged- the comparison of particular members of various families representation and also the ownership of examined items on the basis of gender definition. This work tried to immerse to the topic of symbolic communication.
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Study of the authenticity of chocolate with different content of cocoa solids
Vanduchová, Petra ; Dvořák, Miloš (referee) ; Diviš, Pavel (advisor)
This master's thesis deals with authenticity of chocolate with different content of cocoa solids. The theoretical part describes the production of chocolate products and the issue of food authenticity. Experimental part of this thesis is focused on the determination of total cocoa solids in the selected samples. Different samples of chocolate containing 50–90 % of cocoa were grated to fine particles, that were subjected to extraction without previous chemical treatment. The methylxanthines theobromine and caffeine were detected by HPLC to determine the content of fat–free cocoa solids. Fat–free cocoa solids content were found in the range 19,7–43,1 g/100 g of dry matter and the content of total fat was determined by the gravimetric method and was found in the range 30,9–55,4 g/100 g. The results of this thesis prove that, the producers meet the legislative requirements and the declared values are corectly declared on the wrappers of the product.
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