The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensors

Authors

  • Martin Adámek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno
  • Anna Adámkova Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Kamýcká 129, 165 21 Prague 6 - Suchdol
  • Michal Řezní­ček Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno
  • Lenka Kouřimská Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Department of Microbiology, Nutrition and Dietetics, Kamýcká 129, 165 21 Prague 6 - Suchdol

DOI:

https://doi.org/10.5219/462

Keywords:

Thermodynamic sensor, fermentation process, yeast

Abstract

The characterization and monitoring of thermal processes in thermodynamic systems can be performed using the thermodynamic sensors (TDS). The basic idea of thermodynamic sensor is possible to use in many various applications (eq. monitoring of frictional heat, thermal radiation, pollution of cleaning fluid, etc.). One of application areas, where the thermodynamic sensor can find the new area for a using, is a production of milk products - cheese, yogurt, kefir, etc. This paper describes the estimated possibilities, advantages and disadvantages of the use of thermodynamic sensors in diary productions and simple experiments for characterization and monitoring of basic operations in milk production process by thermodynamic sensors. The milk products are often realized by fermenting or renneting process. Final stages of fermentation and renneting processes are often determined on the base of sensory evaluation, pH measurement or by analytical method. The exact time of the fermentation process completion is dependent on various parameters and is often the company know-how. The fast, clean and simple non-analytical non-contact method for monitoring and for the determination of process final stages does not exist in this time. Tests of fermentation process, renneting process and yoghurt process by thermodynamic sensors were characterized and measured in this work. Measurement of activity yeasts was tested in first series of experiments. In second series of experiments, measurement of processes in milk production was tested. First results of simple experiments show that the thermodynamic sensors might be used for determination of time behaviour of these processes. Therefore, the milk products (cheese, yogurt, kefir, etc.) is opened as a one of new application areas, where the thermodynamic sensor can be used.

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Published

2016-12-15

How to Cite

Adámek, M. ., Adámkova, A. ., Řezní­ček, M. ., & Kouřimská, L. . (2016). The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensors. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 643–648. https://doi.org/10.5219/462

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