This work deals with influence of heat processing on longevity of two selected products of the packing company Seliko trading a.s. For the research there were selected products Sterilised sauerkraut in sweet-sour pickle and Fatback spread. Evaluation has been done in laboratory premises of the packing company. There has been monitored mikrobiological stability after heat processing and sensory properties of the mentioned products always with an interval of one month. During the monitored seven months there appeared changes in taste and consistence of the products that are not defective in these products. The microbiological test taken after seven months was negative, just like at the beginning of the experiment. The result of the given findings is that the heat sterilisation was efficient and that during the storage there did not rise number of micro-organisms in the products.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216204 |
| Date | January 2008 |
| Creators | Žůrková, Pavla |
| Contributors | Ing.Gabriela Dereňová, Ing.Petr Koflak |
| Publisher | Vysoké učení technické v Brně. Fakulta chemická |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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