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Vegetable processing and production of ketchup
Popelová, Nikola ; Valicová, Markéta (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of this bachelor thesis is describe vegetable processing and production of ketchup. The experimental part is divided into two parts. In the first part ketchup was subjected to the chemical analysis. Batches of ketchups were taken. Refraction, salt content, acid content, pH, colour and consistency were measured in those batches. In the second part the microbiological analysis was performed in products which were bought in a shop. The microbiological analysis included determination of the microbiological sanitariness of the final product, effect of ambient temperature on storage ketchup, contamination of the final product by microorganisms and effect of the final product on the growth of selected microorganisms. Results obtained by laboratory analysis suited required values and confirmed the quality of raw material and good manufacturing and laboratory practices.
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Determination of macroelements, organic acids and other parameters in ketchups
Popelová, Nikola ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
The aim of this master’s thesis is perform basic analyses of samples ketchups. The theoretical part describes the basic characteristics of tomato, tomatoes processing and production of puree and ketchup. Then there are described analytical methods which were used for analysing the selected parameters in ketchups. The experimental part deals with the determination of pH, total solids, organic acids, saccharides, macroelements and lycopene in ketchups. Citrate and acetate were analysed by IC. The amount of acetate in ketchups was about 5 times greater than the amount of citrate. Glucose, fructose and sucrose were analysed by HPLC. Glucose and fructose were determined in all samples but sucrose not. The ICP-OES method was used to determine four elements. Magnesium was the least represented element and sodium was the most represented element in the analysis. The amount of sodium was recalculated on the amount of salt. Lycopene was analysed by UV-VIS spectrometry. Its amount in ketchups is influenced by the variety of used tomatoes and plenty of other factors.
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Selected heat transfer phenomena in air conditioning
Vojkůvková, Petra ; Gebauer, Günter (referee) ; Šikula, Ondřej (advisor)
Numerical simulation is a scientific method used to describe characteristics of examined system by means of experiments on its mathematical model. This thesis uses this method to elucidate the processes taking place in two different systems. Firstly it deals with the design of air conditioning systems for buildings, focusing on the mixing chambers. It focuses on the formation of condensation of water vapor in mixing chambers under conditions where the final temperature of the mixture does not drop below the saturation curve. Second prepared topic falls within the field of thermodynamics applied in food production. In order to assess the sufficiency of air-cooling method examines the thermal field in the product and evaluates the application of air-cooling assembly line in practice.
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Application of spectral and non-spectral analytical methods for monitoring the quality of ketchups
Havlíčková, Barbora ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
The aim of the master´s thesis was to verify the applicability of elemental analysis and molecular spectrometry for examining the authenticity of ketchup. For verify of share refractometric dry matter introduced into ketchup from tomatoes was used analysis of potassium and lycopene content. Ketchups with different tomato contents were prepared and subsequently models were created, which were used to verify the proportion of refractometric dry matter introduced into tomato ketchup in ketchups from the store. The results of the work showed that the amount of lycopene is a problematic marker for verifying the authenticity of ketchup, because during the production of ketchup, lycopene is degraded.In contrast, the amount of potassium in ketchup has been shown to be a good marker for monitoring the authenticity of ketchup. The model based on the potassium content of ketchup worked reliably, the deviations obtained from the quantity of tomatoes used for the production of ketchup indicated on the packaging were less than 10%. Higher deviations were achieved in ketchups with a minimum permitted tomato content of up to 20%. The concentration of potassium in ketchup with a lower content of used tomatoes can be significantly affected by the addition of other ingredients to the ketchup (onion, garlic, carrot, apple, etc.). In addition to the ketchup production technology used, the ripeness of tomatoes also has a significant effect on the model for verifying the authenticity of ketchup.
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Application of spectral and non-spectral analytical methods for monitoring the quality of ketchups
Havlíčková, Barbora ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
The aim of the master´s thesis was to verify the applicability of elemental analysis and molecular spectrometry for examining the authenticity of ketchup. For verify of share refractometric dry matter introduced into ketchup from tomatoes was used analysis of potassium and lycopene content. Ketchups with different tomato contents were prepared and subsequently models were created, which were used to verify the proportion of refractometric dry matter introduced into tomato ketchup in ketchups from the store. The results of the work showed that the amount of lycopene is a problematic marker for verifying the authenticity of ketchup, because during the production of ketchup, lycopene is degraded.In contrast, the amount of potassium in ketchup has been shown to be a good marker for monitoring the authenticity of ketchup. The model based on the potassium content of ketchup worked reliably, the deviations obtained from the quantity of tomatoes used for the production of ketchup indicated on the packaging were less than 10%. Higher deviations were achieved in ketchups with a minimum permitted tomato content of up to 20%. The concentration of potassium in ketchup with a lower content of used tomatoes can be significantly affected by the addition of other ingredients to the ketchup (onion, garlic, carrot, apple, etc.). In addition to the ketchup production technology used, the ripeness of tomatoes also has a significant effect on the model for verifying the authenticity of ketchup.
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Postupy senzorického hodnocení výrobků z ovoce a zeleniny
Hradílková, Blanka
This thesis was written in 2015/2016 at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. Main topic of this thesis is the division and principles of different methods of sensory analysis of food. During practical part of this thesis, sensory processes were designed to test selected fruit and vegetable products. Evaluation methods of these products are discussed as well. Sensory analysis procedures were designed for: fruit jams, fruit compote, fruit juice, sauerkraut, pickles and ketchup. Consequently, for all these products, sensory analysis was performed, data was collected and interpreted.
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Determination of macroelements, organic acids and other parameters in ketchups
Popelová, Nikola ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
The aim of this master’s thesis is perform basic analyses of samples ketchups. The theoretical part describes the basic characteristics of tomato, tomatoes processing and production of puree and ketchup. Then there are described analytical methods which were used for analysing the selected parameters in ketchups. The experimental part deals with the determination of pH, total solids, organic acids, saccharides, macroelements and lycopene in ketchups. Citrate and acetate were analysed by IC. The amount of acetate in ketchups was about 5 times greater than the amount of citrate. Glucose, fructose and sucrose were analysed by HPLC. Glucose and fructose were determined in all samples but sucrose not. The ICP-OES method was used to determine four elements. Magnesium was the least represented element and sodium was the most represented element in the analysis. The amount of sodium was recalculated on the amount of salt. Lycopene was analysed by UV-VIS spectrometry. Its amount in ketchups is influenced by the variety of used tomatoes and plenty of other factors.
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Jakostní parametry kečupů v maloobchodní síti
Grůzová, Lenka
Bachelor's thesis on the topic: Quality parameters of ketchup in the retail network was written at the Department of Post-Harvest Technology of Horticurtural Products, Faculty of Horticirture, Mendel University in Brno from 2014 to 2015. The goal of this thesis was to focus on a range of ketchups in the retail network and describe quality requirements for quality ketchup. Thesis deals about the technology of ketchup, quality requirements and include an overwiev of offered ketchup in select retails. The thesis focuses on the comparison range of ketchups and sensory evaluation of selected samples of ketchup.
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Selected heat transfer phenomena in air conditioning
Vojkůvková, Petra ; Gebauer, Günter (referee) ; Šikula, Ondřej (advisor)
Numerical simulation is a scientific method used to describe characteristics of examined system by means of experiments on its mathematical model. This thesis uses this method to elucidate the processes taking place in two different systems. Firstly it deals with the design of air conditioning systems for buildings, focusing on the mixing chambers. It focuses on the formation of condensation of water vapor in mixing chambers under conditions where the final temperature of the mixture does not drop below the saturation curve. Second prepared topic falls within the field of thermodynamics applied in food production. In order to assess the sufficiency of air-cooling method examines the thermal field in the product and evaluates the application of air-cooling assembly line in practice.
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Vegetable processing and production of ketchup
Popelová, Nikola ; Valicová, Markéta (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of this bachelor thesis is describe vegetable processing and production of ketchup. The experimental part is divided into two parts. In the first part ketchup was subjected to the chemical analysis. Batches of ketchups were taken. Refraction, salt content, acid content, pH, colour and consistency were measured in those batches. In the second part the microbiological analysis was performed in products which were bought in a shop. The microbiological analysis included determination of the microbiological sanitariness of the final product, effect of ambient temperature on storage ketchup, contamination of the final product by microorganisms and effect of the final product on the growth of selected microorganisms. Results obtained by laboratory analysis suited required values and confirmed the quality of raw material and good manufacturing and laboratory practices.
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