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Drinking water customer complaints analysis
Trněná, Eva ; Baran, Přemysl (referee) ; Ručka, Jan (advisor)
The diploma thesis deals with the analysis of complaints from drinking water customers, particullary about water quality. Within the theoretical part, it presents both the view of the customer of the drinking water and the view of the operator of the water supply system. It also presents possible ways to use drinking water customers complaints as indicators of water system service quality. Further, the thesis focuses on the satisfaction of customers and their trust in the operators of water supply systems. An analysis of complaints of drinking water users on the quality of water that has been received by the operator during the last five years has been performed as part of the case study in the practical part of the thesis. The cases are interpreted in context of the conditions at the given site of the water supply network.
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Drinking water customer complaints analysis
Trněná, Eva ; Baran, Přemysl (referee) ; Ručka, Jan (advisor)
The diploma thesis deals with the analysis of complaints from drinking water customers, particullary about water quality. Within the theoretical part, it presents both the view of the customer of the drinking water and the view of the operator of the water supply system. It also presents possible ways to use drinking water customers complaints as indicators of water system service quality. Further, the thesis focuses on the satisfaction of customers and their trust in the operators of water supply systems. An analysis of complaints of drinking water users on the quality of water that has been received by the operator during the last five years has been performed as part of the case study in the practical part of the thesis. The cases are interpreted in context of the conditions at the given site of the water supply network.
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The influence of origin in intensively bred European perch (\kur{Perca fluviatilis}) on mass yield, chemical composition and organoleptic properties of its meat
FLOKOVIČ, Ondřej
A breeding of seven European perch (Perca fluviatilis) groups of various origin was carried out under experimental conditions at 20°C temperature since the hatching of larval fish up till the age of 278 days, with intensive feeding using BioMar Inicio plus 0,55mm fodder with 15% fat content and BioMar Inicio plus 0,1mm fodder with 18% of fat content in later initial feeding. The average final weight of fish in the individual groups ranged between 79,4g and 27,63g. Mass yield statement (mass fraction of skinless filets, on the total mass), basic chemical analysis of filets (dry matter, crude protein, lipids and ash content) and organoleptic evaluation of musculature quality were carried out in the final stage of the growth test. No influence of the fish origin on the mass yield was detected. The average values ranged between 35,41% and 32,21%, but an influence of origin on crude protein content was discovered. The lowest values were determined in the population from the north of Germany 77,5% and the highest values on the contrary were determined in the population from the Štrbské Pleso lake 80,35%. The lowest lipids content was determined again in the population from the north of Germany 7,14%, while the highest fat content was detected in the population from Slovakia 8,66%. The results of organoleptic analysis didn't show substantial differences. Overall it can be stated that the monitoring didn't prove any substantial influences of fish origin on the parameters observed, which is confirmed by results of similar observations carried out by other authors e.g. with trout and carp.
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Responsible Effects for Sensory Character of Meat Products
BAŽANTOVÁ, Eva
The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legislation are divided into seven groups. Sensory properties are affected by the quality of input materials, recipies, additives, packaging and process technology. Good manufacturing practices ensure the sensory quality of products.
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