Publication detail

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

ADÁMEK, M. MATYÁŠ, J. ADÁMKOVÁ, A. MLČEK, J. BÚRAN, M. ČERNEKOVÁ, M. ŠEVČÍKOVÁ, V. ZVONKOVÁ, M. SLOBODIAN, P. OLEJNÍK, R.

Original Title

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods

Type

journal article in Web of Science

Language

English

Original Abstract

This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.

Keywords

fermentation; thermodynamic sensors; yeast

Authors

ADÁMEK, M.; MATYÁŠ, J.; ADÁMKOVÁ, A.; MLČEK, J.; BÚRAN, M.; ČERNEKOVÁ, M.; ŠEVČÍKOVÁ, V.; ZVONKOVÁ, M.; SLOBODIAN, P.; OLEJNÍK, R.

Released

3. 3. 2022

Publisher

MDPI

Location

BASEL

ISBN

1424-8220

Periodical

SENSORS

Year of study

22

Number

5

State

Swiss Confederation

Pages from

1

Pages to

16

Pages count

16

URL

https://www.mdpi.com/1424-8220/22/5/1997

Full text in the Digital Library

http://hdl.handle.net/11012/204692

BibTex

@article{BUT178144,
  author="Martin {Adámek} and Jiří {Matyáš} and Anna {Adámková} and Jiří {Mlček} and Martin {Búran} and Martina {Černeková} and Veronika {Ševčíková} and Magdaléna {Zvonková} and Petr {Slobodian} and Robert {Olejník}",
  title="A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods",
  journal="SENSORS",
  year="2022",
  volume="22",
  number="5",
  pages="1--16",
  doi="10.3390/s22051997",
  issn="1424-8220",
  url="https://www.mdpi.com/1424-8220/22/5/1997"
}