Home > Search Results: keywords:"výkvět"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 3 records found  Search took 0.01 seconds. 
Reduction of efflorescence in the geopolymer systems
 Suchý, Rostislav ; Šoukal, František (referee) ; Kalina, Lukáš (advisor)
Alkali metal cations are weakly bound in the structure of alkali activated materials. This fact causes the formation of undesirable efflorescence in humid environment. In this work, the effect of fluoride additives, which significantly reduce the efflorescence, was investigated. The chemical mechanism of selected additive in the modified binder was studied based on XRD, SEM EDX and ICP OES analysis. Also the effect of the added fluorides on the mechanical properties of the final product was monitored.
Detailed record
Vliv podmínek skladování a způsobu výroby čokoládových cukrovinek na vznik a vývoj tukového a cukerného výkvětu =: The effect of storage conditions and production method of chocolate confectionery on the formation and development of fat and sugar bloom /
 Machálková, Lenka
The dissertation thesis aimed to assessing changes in the quality of certain types of chocolate products over the storage period. The new technological step in the production of chocolate products aimed to increase stability of chocolate products to the bloom – retempering – was introduced and evaluated. Retempering means the exposure of products to 24 °C for 24 hours immediately after the production and packaging. The effect of the composition of chocolate mass was also assessed by using a higher proportion of cocoa mass (45 %) compared to a standard recipe with 35 %. The samples were stored for 6 months at four temperatures: 6 °C, 12 °C, 20 °C and 30 °C. Six samplings were carried out over the storing period for evaluation of the dynamics of changes in sensory quality, in colour (?E*ab) within the CIE (L*a*b) system and changes in strength using the TIRAtest. The results show that the technology of retempering can be considered effective in increasing the resistance of chocolate products to the fat bloom. The most appropriate temperature conditions for the storage of chocolate products have proven to be 6 °C and 12 °C.
Detailed record
Reduction of efflorescence in the geopolymer systems
 Suchý, Rostislav ; Šoukal, František (referee) ; Kalina, Lukáš (advisor)
Alkali metal cations are weakly bound in the structure of alkali activated materials. This fact causes the formation of undesirable efflorescence in humid environment. In this work, the effect of fluoride additives, which significantly reduce the efflorescence, was investigated. The chemical mechanism of selected additive in the modified binder was studied based on XRD, SEM EDX and ICP OES analysis. Also the effect of the added fluorides on the mechanical properties of the final product was monitored.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English