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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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Hodnotenie odrôd marhúľ při dozrievaní na strome
Baričič, Michal
The theme of the thesis was to evaluate the varieties of apricots (Prunus armeniaca) ripened on the tree. Following three varieties of apricots have been evaluated: 'Leskora', 'Betinka' and 'Marlen', following quality criteria of the fruit have been monitored: skin firmness, soluble solids content in the fruit and titratable acidity. Monitoring has been performed in three stages of maturity and repeated after seven days storage at 20 ° C. The results of individual observations were evaluated by maturity index. Changes of the organoleptic parameters we monitored after the harvest, and repeated after seven days storage at 20 °C. We assessed firmness and taste of the fruit pulp. The objective pursued was to assess the suitability of selected varieties for storage by keeping the desired sensoric parameters. Based on the results, we can recommend as the most suitable for the storage harvesting stage - green harvesting. According to the index of maturity and organoleptic characteristics showed the best results variety 'Betinka' - unripe fruits, in all evaluated criteria after seven days storing in temperature 20 °C.
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The possibilities of influence sensoric characteristics of common carp flesh
MAŠÍN, Milan
Organoleptic characteristics of fish meat are one of criteria, that make higher quality prerequisites for successful selling, especially for more exacting customers. An objective of this work is evaluate temperature and storage time aspects on these characteristics. Like an appropriate fish was selected Carp (Cyprinus carpio), weighing around 1,5 {--} 3 kg. In own sauce roast meat samples were sensoric analysed directly after killing and than in different time periods. The storage temperature was 3; 5 and -18 °C. Panel of evaluators judged odour, taste, flavour and consistence of fish meat. A protocol with an unstructured graphic scale was used for expressing the intensity of perception. Accomplishments were graphic and statistic processed.
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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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Effect of Drying Pretreatments on Air and Solar Drying of Jerky Prepared from Eland (Taurotragus oryx) Meat
Kučerová, Iva ; Banout, Jan (advisor) ; Oliver, Oliver (referee)
Mathematical modeling of thin-layer solar drying and organoleptic properties of eland jerky was investigated in this study. Eland jerky was compared to the traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), TM with fresh pine apple juice (TMP), TM with honey (TMH), TM with Coca Cola (TMCCL) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficient of determination, the root mean square errors and the chi-squares, the Two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C and selected pre-treatments TM and TMH samples were 2.07 x 10-10, 1.45 x 10-10 and 1.43 x 10-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ.mol-1 for C, TM and TMH, respectively. Organoleptic properties of dried eland meat was assessed by the 22 member degustation panel. The best scored pre-treatment was TMP, which has significant effect on texture, color and taste. Effect of the different pre-treatments on the overall combined color was calculated. Generally for both meat dried in both driers TMH marinade was evaluated as the one with the highest total difference contrariwise meat dipped in TMP pre-treatment has the lowest total difference.
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Effect of composition on sensory quality of selected thermally processed meat products
Nováková, Lucie ; Kouřimská, Lenka (advisor) ; Miroslav, Miroslav (referee)
The theoretical part of this thesis deals with the characterization of two representatives of the heat-treated meat products a traditional czech sausages called špekáčky and Gotha salamis, their composition, manufacturing technology, history and present legislative directives related to manufacture. A substantial part is the introduction to the field of sensory analysis methods and approach, which are used to determine sensory quality of špekáčky and Gotha salamis.
The experimental part is based on the assumption that between products from different production levels, particularly farm and commercial, are statistically significant differences in the quality perceived by consumers, in the event that these products have significantly different recipe. The evaluated parameters were (in the case of both products) appearance of the cut, preparation, color, aroma, consistency, taste, saltiness and overall impression. The evaluators recorded results to the unstructured graphical scales of length 100 mm. Each descriptor has a label with the requirements of Decree no. 264/2003 Coll. as amended.
One representative farm production and one commercial production of each product type was rated. In case of špekáčky statistically significant difference demonstrated only for descriptors flavor and overall impression, which amounted to a farm product of inferior quality, was demonstrated. This small difference is caused in a very similar composition of both samples. For Gotha salamis statistically significant difference has been shown in most of the descriptors. The overall impression, color and smell of a farm product was better than the product of commercial production, in the design and appearance of the cut was a commercial product better than a farm. These differences are caused by totally different composition (in favor of the farmer's product) and different pushing the technology used (in favor of commercial product).
Given hypothesis was confirmed - using a different recipe has an effect on the sensory quality perceived by consumers. But the fact of farm production does not guarantee a higher quality compared to the commercial product. It is always necessary to monitor the composition of the product.
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Organoleptic characteristics of the venison and venison products
Henrychová, Marie ; Kouřimská, Lenka (advisor) ; Daniel, Daniel (referee)
This thesis is focused on the organoleptic properties of game and farm animals meat. Some attention is dedicated to the game meat products too. Hypotesis Organoleptic properties of game meat are statistically different from meat of farm animals was evaluated. Comparison of the scientific publications concering this topic was made. Organoleptic properties are dependent on physical and chemical attributes, thus some of these important attributes are discussed in this thesis.
Results of this thesis show, that there are significant differences between organoleptic properties of game and farm animals meat and the hypotesis is valid. Within chemical and physical properties of compared kinds of meat there are significant difference especially in fat content and fatty acids profile. Game species presented in this thesis have lower fat content and also more favourable fatty acids profile and especially content of unsaturated fatty acid is higher. Significant differences were also in nitrogen compounds content, amino acids composition and haem pigments content. Higher moisture content was often presented in game meat. Differences in protein content were not significant, but several differences were found in the protein composition. During sensory evaluation significant differences were found in intensity and pleasantness of flavour, tenderness and juiciness of meat. Further differences were also found in color.
Specific properties of game meat are transfered also to the game meat products. But in products differences are soften by the use of other components, such as other kinds of meat or food additives.
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Dlouhodobé změny fyzikálně-chemických parametrů rybníků v závislosti na způsobu hospodaření
Mrkvica, Aleš
Aim of this bachelor thesis is to create review about long term changes in physical-chemical parameters of the ponds according to their farming usage. In the theoretical part you can find description of these main pointers : oxygen, phosphorus, nitrogen, pH, BSK, CHSK and organoleptic properties. After this the ponds are divided and described according to their trophy and eutrophication. In the part about material and methods there are listed and described individual sampling sites and sampling methods. In the practical part there are results of monitored ponds in diagrams. Data were collected during few last years by department of fishery and hydrobiology in the southern Moravia. Results were then compared with standard of environmental quality of surface water.
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Hodnotenie odrôd marhúľ při dozrievaní na strome
Baričič, Michal
The theme of the thesis was to evaluate the varieties of apricots (Prunus armeniaca) ripened on the tree. Following three varieties of apricots have been evaluated: 'Leskora', 'Betinka' and 'Marlen', following quality criteria of the fruit have been monitored: skin firmness, soluble solids content in the fruit and titratable acidity. Monitoring has been performed in three stages of maturity and repeated after seven days storage at 20 ° C. The results of individual observations were evaluated by maturity index. Changes of the organoleptic parameters we monitored after the harvest, and repeated after seven days storage at 20 °C. We assessed firmness and taste of the fruit pulp. The objective pursued was to assess the suitability of selected varieties for storage by keeping the desired sensoric parameters. Based on the results, we can recommend as the most suitable for the storage harvesting stage - green harvesting. According to the index of maturity and organoleptic characteristics showed the best results variety 'Betinka' - unripe fruits, in all evaluated criteria after seven days storing in temperature 20 °C.
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Problematika výroby piva technikou vysoce koncentrovaných mladin ve vztahu k Českému pivu
Němeček, Radoslav
The aim of my bachelor's composition was to determine the suitability of beer production by technology of highly concentrated wort for the production of Czech beer. In bachelor's composition is described the beer production by this method, hereafter is the issue of Czech beer production and its parameters. To evaluate the suitability of this method of production was breewed experimental tribal brew of beer, which was used in the subsequent production of the finished beer. The beer was evaluated by sensory page. From the results of my research implies that the method highly concentrated worts can be used for the Czech beer production. It should not happen to great misuse for rapid cost reduction.
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