Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 643 No. 1/2016
INTRODUCTION
The p inciple o he modynamic senso
The cha ac e iza ion and moni o ing o he mal p ocesses
in a ious he modynamic sys ems can be pe o med using
he he modynamic senso s (TDS) ha a e based on he
p inciple o balance equilib ium. These senso sys ems a e
one o he newe g oup o senso s o sensing he he mal
quan i ies. The basic idea, basic model and heo y o ideal
he modynamic senso in eg a ion as an ideal elemen in
la ge models o he modynamic sys em we e p esen ed in
pa en (Indus ial P ope y O ice o he Czech Republic,
2006). The o iginal heo y o ideal he modynamic senso
as a p ocess and media ene gy ac i i y moni o ing de ice
was p esen ed in Reznicek e al., 2005, Reznicek e al.,
2006, Reznicek e al., 2008 and Reznicek, 2014.
The p inciple o hese he modynamic senso s is based on
measu emen o ene gy, which is supplied o ci cui o
empe a u e se ing and equilib a ion o empe a u e
elemen wi h ambien . The senso elemen is e y o en
in eg a ed wi h an ampli ie and a con e e o de ined
elec ical signal (U, I, ), which is e y easily connec ed o
o he measu ing sys ems.
Th ee g oups o in luences ha e e ec on he modynamic
senso s (Figu e 1). Fi s g oup o in luences is p esen ed by
in luences I1. This g oup ha e e ec only on a empe a u e
o sensi i e elemen T2. Va ious physical quan i ies
( empe a u e, adian hea , humidi y, low o liquid), which
a e possibly ans o med o empe a u e ene gy, a e
heo e ically measu ed in his g oup.
Second g oup o in luences is p esen ed by in luences I2.
This g oup change he empe a u e p ope ies be ween he
sensi i e elemen s T1 and T2 (di e ence ene gy E1 and
E2). Volume, densi y, low o liquid, p essu e and many
o he quan i ies can be heo e ically measu ed measu e in
his g oup.
Las g oup o in luences is p esen ed by in luences I3,
which ha e e ec on a empe a u e o bo h sense elemen s
T1 and T2. I bo h sense elemen s ha e he same sensi i i y,
his g oup does no ha e e ec on ou pu o ol age signal
o he modynamic senso .
Ad an ages and disad an ages o TDS
A common ea u e o he modynamic measu emen
sys em is he moni o ing o majo e en s. Howe e ,
echnological windows o p oduc ion p ocesses a e
dec easing due o inc easing he demands on he eliabili y
and quali y o he a ge p oduc . Acco dingly, he demands
on he con olling and moni o ing inc ease up o he
possibili y limi when using cu en echnologies.
Po a ina s o, ol. 10, 2016, no. 1, p. 643-648
doi:10.5219/462
Recei ed: 10 Ma ch 2015. Accep ed: 14 Decembe 2016.
A ailable online: 19 Decembe 2016 a www.po a ina s o.com
© 2016 Po a ina s o. License: CC BY 3.0
ISSN 1337-0960 (online)
THE ESTIMATED POSSIBILITIES OF PROCESS MONITORING
IN MILK PRODUCTION BY THE SIMPLE THERMODYNAMIC SENSORS
Ma in Adámek, Anna Adámko á, Michal Řezníček, Lenka Kouřimská
ABSTRACT
The cha ac e iza ion and moni o ing o he mal p ocesses in he modynamic sys ems can be pe o med using he
he modynamic senso s (TDS). The basic idea o he modynamic senso is possible o use in many a ious applica ions (eq.
moni o ing o ic ional hea , he mal adia ion, pollu ion o cleaning luid, e c.). One o applica ion a eas, whe e he
he modynamic senso can ind he new a ea o a using, is a p oduc ion o milk p oduc s - cheese, yogu , ke i , e c. This
pape desc ibes he es ima ed possibili ies, ad an ages and disad an ages o he use o he modynamic senso s in dia y
p oduc ions and simple expe imen s o cha ac e iza ion and moni o ing o basic ope a ions in milk p oduc ion p ocess by
he modynamic senso s. The milk p oduc s a e o en ealized by e men ing o enne ing p ocess. Final s ages o e men a ion
and enne ing p ocesses a e o en de e mined on he base o senso y e alua ion, pH measu emen o by analy ical me hod.
The exac ime o he e men a ion p ocess comple ion is dependen on a ious pa ame e s and is o en he company know-
how. The as , clean and simple non-analy ical non-con ac me hod o moni o ing and o he de e mina ion o p ocess inal
s ages does no exis in his ime. Tes s o e men a ion p ocess, enne ing p ocess and yoghu p ocess by he modynamic
senso s we e cha ac e ized and measu ed in his wo k. Measu emen o ac i i y yeas s was es ed in i s se ies o expe imen s.
In second se ies o expe imen s, measu emen o p ocesses in milk p oduc ion was es ed. Fi s esul s o simple expe imen s
show ha he he modynamic senso s migh be used o de e mina ion o ime beha iou o hese p ocesses. The e o e, he
milk p oduc s (cheese, yogu , ke i , e c.) is opened as a one o new applica ion a eas, whe e he he modynamic senso can
be used.
Keywo ds: he modynamic senso ; e men a ion p ocess; yeas
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 644 No. 1/2016
The e o e, he need o moni o ing in a ea o ze o
empe a u e di e ences and iden i ica ion o mino e en s
(eg. an unexpec ed o unwan ed e en wi h a small
empe a u e di e ence) by measu emen sys em inc eases
(Reznicek, 2014).
The using o he modynamic senso s ha a e based on he
p inciple o balance equilib ium is one o he ways o
moni o ing hese e en s on he backg ound o majo e en s
(eg. empe a u e s abiliza ion). The e o e, ad an ages o
TDS a e:
High speed and high sensi i i y o e o he
empe a u e senso s' ypes, o example
he mocouples.
Possibili y o hea low measu ing.
Di ec ionali y o measu emen s.
Possibili y o p ocess moni o ing in ze o
empe a u e di e ence
Possibili y o moni o ing and iden i ica ion o
mino e en s.
Possibili y o easy connec o he con ol and
egula ion ci cui s.
Howe e , TDS also has hese disad an ages:
The sys em only gi es in o ma ion abou he
ela i e empe a u e changes.
The measu emen is highly dependen on he
cons uc ion o he measu ing sys em in a speci ic
applica ion.
The e o e, he basic idea o he modynamic senso is
possible o use in a ious applica ions - moni o ing o he
b eakage o glass ibe s du ing hei p oduc ion, moni o ing
o ic ional hea in engine, moni o ing ecep ion signal a
he an enna, empe a u e s abiliza ion o he de ec o
nanopa icles, e c. (Reznicek, 2014).
The es ima ed possibili ies o p ocess moni o ing in ood
p oduc ion by he simple TDS
Many he mal p ocesses exis in ood p oduc ion –
cooking, ying, baking, cooling, eezing, s e iliza ion,
pas eu iza ion, d ying, e c. The TDS can be used o moni o
a ious pa ame e s in many o hese p ocesses, which mus
be e y o en con olled and eco ded o HACCP and
cus ome s’ ce i ica ion. I is assumed eg. he possibili y o
moni o he pu i y o he oil which is used in ying o
moni o ing he pu i y o cleaning emulsion simila ly as was
es ed in p ojec TAČR GAMA – TA01011754 “New
me hods o he cleaning o assembled subs a es wi h
highe e ec i i y and lowe ecological and ene gy
comsump ion impac ”. Because he he modynamic senso
is e y sensi i e and as , i is possible o measu e e y small
empe a u e changes ha may be p oduced o example by
g oups o yeas . The e o e, i is possible use TDS in he
p oduc ion:
dai y p oduc s – e men a ion p ocesses, yogu
p ocesses, enne ing p ocesses,
b ewe ies – e men a ion p ocesses,
dis ille ies – e men a ion p ocesses,
con ol unwan ed de elopmen o yeas and o he
mic o lo a (s e iliza ion, canning),
bake ies –con ols i abili y yeas ,
pickled cabbage – e men a ion p ocesses, e c.
A p oduc ion o dai y p oduc s (cheeses, yogu s, ke i s,
e c.) can be one o new applica ion a eas, whe e he
he modynamic senso s can be used. Milk and p oduc s
om milk a e one o impo an ing edien s o ood in
people´s li es, especially o child en. Milk and dai y
p oduc s a e sou ces o i amins, p o eins, a , mine als,
lac ose, e c., which a e no ungible in people´s sus enance.
The dai y p oduc ion is composed o complica ed and
sophis ica ed p ocesses (Semjan, 1994). These p ocesses
a e exac ing o p ecision, empe a u e s abili y and hygiene.
This is a eason o close quali y checking.
In he dai y p oduc ions, he he modynamic senso s can
con inuously moni o , con ol and egula e he main p ocess
pa ame e s – equi ed empe a u es and de ia ions om i
(s e iliza ion and pas eu iza ion empe a u e o milk, dai y
p oduc s, s o age empe a u e e c.). Howe e , he senso s
can also moni o o he p oduc ion pa ame e s, which can be
con e ed o a change o empe a u e low – pu i y and
quan i y o basic aw ma e ials (milk, ma malade, ...), pu i y
and he amoun o auxilia y media ( insing wa e , auxilia y
gas, e c.), moni o ing and con ol unwan ed o unwan ed
Figu e 1 The g oup o in luences I1, I2 and I3, which ha e e ec on he modynamic senso .
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 645 No. 1/2016
e en – sani izing inspec ion o manu ac u ing de ices and
space, wea down con ol o p oduc ion machines e c.
The p oduc ion o dai y p oduc s is o en ealized by
e men ing o enne ing p ocesses. The simple clean
non-con ac ion non-analy ical me hod o de e mina ion o
inal p ocess does no exis in his ime. Final s ages o
e men ing o enne ing p ocesses a e o en de e mined on
he base o senso y e alua ion o analy ical measu emen s.
The di e en ways o sol ing hese p oblems a e looking o
now. One o he possible ways o solu ion o his p oblem
can be cha ac e isa ion and measu emen o hese p ocesses
by he modynamic senso s.
MATERIAL AND METHODOLOGY
Chemicals
Measu emen o ac i i y yeas s was es ed in i s se ies o
expe imen s. D ied yeas “Ins an ní D oždí”, S. I. Lesa e,
cas e suga “Cuk bílý k ys al”, Cuk o a y a liho a y TTD,
a.s., Dob o ice, and dis illed wa e we e used as he ma e ial
o i s measu emen .
The basic ma e ial used o second measu emen s o milk
p oduc s was aw milk om a m Fa ma Hole s. .o., Velké
Přílepy. The yoghu “Whi e coun y yoghu wi h p obio ic
BiFi cul u e”, Hollandia Ka lo y Va y a.s., Toužim, was
used as s a cul u e o p oduc ion o yoghu and he enne
p oces was made by he enee Lak ochym (1 : 5.000),
MILCOM, a.s., P aha.
Expe imen
All he measu emen s we e done by using he TDS
senso s, which was ab ica ed in HIT, s. .o., Nedachlebice.
The senso s, a simple measu ing ci cui , powe sou ce and
mul ime e Me ex 3270 D o Almemo 2390-5 (Ahlbo n
Mess- und Regelungs echnik GmbH, Ge many) as
ol me e , which was con olled by compu e , we e main
pa s o wo kplace. The wo kplace o expe imen s wi h
he modynamic senso s is shown on Figu e 2.
Tempe a u e was 25 °C in case o i s expe imen s wi h
wa e and 35 °C in empe a u e-con olled box in case o
second expe imen s wi h milk p oduc s.
S a is ical analysis
The da a we e analysed using so wa e Excel 2013
(Mic oso Co po a ion, USA) and he esul s we e
exp essed by g aph. Each expe imen was measu ed a leas
h ee imes and he esul ing cu e was calcula ed as he
mean alue o hese measu emen s.
RESULTS AND DISCUSSION
Measu emen o ac i i y o yeas s was es ed in i s se ies
o expe imen s. Expe imen s we e made wi h wa e in oom
empe a u e (25 °C). Volume o wa e was 25 mL. Fi s
expe imen (Figu e 3) was ocused on e men ing p ocess,
whe e he yeas s weigh was changed. The es weigh was
0.1 g, 0.5 g, 1 g and 1.25 g. Weigh o suga was 1 g.
Resul s show a dependence o yeas s ac i i y on yeas s
weigh in i s e men a ion phase and s abiliza ion o yeas s
ac i i y on cons an alue in second phase o p ocess. The
ini ial weigh o he yeas a ec s he inc ease a e o he o al
yeas 's ac i i y. I is assumed ha inc ease o he yeas s
numbe a ec s hea low be ween elemen s T1 and T2
(in luence I2). Nex , inc ease o he numbe o ac i e yeas s
inc eases a hea , whi ch coming o he elemen T2 ( he e ec
I1). A e eaching a maximum, he numbe o ac i e yeas s
dec eases, he e o e he hea coming o he elemen T2 is
also educed. The weigh o suga was changed (0.5 g; 1 g;
1.25 g) in nex expe imen (Figu e 4). Weigh o yeas s was
0.3 g. The yeas s ac i i y is inc eased wi h weigh o suga
in i s e men a ion phase and is s abilized on cons an
alue in second phase o p ocess again.
Viable yeas can be used as an inoculum o many
e men a ions p ocesses in he ood indus ies. The
e men a ion p ocess inc eases he o al alue o he
e men ed oods, eq. imp o ing he quan i y and quali y o
p o eins and hei accessibili y, inc ease he diges ibili y o
s a ch, inc easing he con en o i amins, especially g oup
B ( ibo la in, hiamine, niacin, olic acid), inc ease he
a ailabili y o mine al elemen s, e c. (A o a, Jood and
Khe a paul, 2010; Cha alampopoulos e al., 2002;
Ri e a-Espinoza and Galla do-Na a o, 2010; Kocko á
and Valík, 2011).
T adi ionally, yeas iabili y has been measu ed in
colony- o ming uni s a e pla ing o cells on g ow h
medium o by di ec mic oscopic coun ing using dye
exclusion me hods (Jones, 1987a, b; Fung, 1994; Lloyd
and Hayes, 1995; Haugland, 1996). Nex measu emen o
yeas iabili y can be made a low cy ome y (Dee e e al.,
1998; A ield e al., 2000) o moni o ing CO2 as p oduc
o yeas ac i i y. Fo yeas iden i ica ion, PCR-RAPD and
RFLP-PCR me hods (D ozdz e al., 2015) can be used.
These me hods can be used o de e mina ion o yeas g ow
cu e. The g ow cu e o yeas (Halasz and Lasz i y, 1990;
Walke , 1998; Neal, 2004) and measu ed cu es o
e men ing p ocess o yeas s in wa e wi h a change o
yeas s weigh ha e a e y simila cha ac e . In acco dance
wi h he weigh o he inoculum, he measu ed ol age
measu ed ol age is inc eased and s abilized a e some
ime. Simila ly, he cha ac e o he measu ed cu es o
e men ing p ocess o yeas s in wa e wi h a change o suga
weigh is also in acco dance wi h he p esen cha ac e o
g ow h cu es.
In second se ies o expe imen s, measu emen o p ocesses
in milk p oduc ion was es ed. Expe imen s we e made wi h
aw milk in empe a u e-con olled box (35 °C).
Figu e 5 shows a cha ac e isa ion o yogu p ocess. S a
and inal s age o his p oces is demons a ed. In he yogu
p oduc ion, a mixed base s a e yoghu cul u e wi h he
bac e ial s ain Lac obacillus delb ueckii subsp. bulga icus
and S ep ococcus sali a ius subsp. he mophilus added o
he milk. Bo h li ing o ganisms mus be in a p oduc in he
op imal a io. L. delb ueckii ssp. bulga icus pa ially
deg ades he casein. This eleases aline, his idine,
me hionine, glu amic acid and leucine, which a e
s imula ing he g ow h o S ep ococcus sali a ius subsp.
he mophilus. S ep ococci o ms lac ic acid and c ea es
a o able condi ions o he g ow h o lac obacilli (Cou in
and Rul, 2004; Wals a, Wou e s and Geu s, 2006). I is
possible o ind a hin o wo peaks on he cu e o yogu
p ocess on Figu e 5. These peaks can be assigned ac i i y
lac ococci and s ep ococci in he s a e cul u e. End o
measu emen can also be in luenced by a change he
iscosi y in he inal s age o he p ocess. The example o
enne p ocess measu emen is shown on Figu e 6.
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 646 No. 1/2016
Figu e 2 The wo kplace o expe imen s.
Figu e 3 The e men ing p ocess o yeas s in wa e - a change o yeas s weigh .
Figu e 4 The e men ing p ocess o yeas s in wa e .
9
10
11
12
13
0:00 0:28 0:57 1:26 1:55
Uou
[V]
T [hou ]
0.1 0.5
11.25
9
10
11
12
13
0:00 0:28 0:57 1:26 1:55
Uou
[V]
T [hou ]
0,1 0,25 0,5 1
Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 647 No. 1/2016
The inal s age o his p oces is demons a ed again. The
measu emen is in luenced by a change he iscosi y, which
ha e impac o e mal p ope ies o yogu . A e adding
enne ( e y o en wi h chymosin enzyme) o milk, he
casein micelles s a o agg ega e and o ming a gel
(Wals a, Wou e s and Geu s, 2006).
Because his is a new a ea o applica ion o TDS and new
me hod o measu emen , i can no ye compa e he esul s
wi h o he au ho s. Resul s can only be es ima ed in
compa ison wi h s anda d me hods, which a e less lexible
and ime and ma e ial consuming.
Al hough he numbe o measu emen epe i ion was low,
he i s esul s show a possibili ies TDS in moni o ing o
yeas ac i i y in e men a ion p ocesses and de e mina ion
o inal s age in yogu and enne p ocesses.
CONCLUSION
The he modynamic senso was es ed in basic ope a ions
in milk p oduc ion. Tes s o enne p ocess, yogu p ocess
and e men a ion p ocess we e cha ac e ized and measu ed
wi h he modynamic senso , which was bo owed om
HIT, s. .o. Fi s esul s o simple expe imen s show ha he
he modynamic senso s can be used o ime beha io and
end de e mina ion o his p ocesses.
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Figu e 6 The enne p ocess.
3
4
5
6
0:00 2:24 4:48 7:12 9:36
Uou
[V]
T [hou ]
End o p ocess
S a o p ocess
7
11
15
19
23
0:28 0:43 0:57 1:12 1:26 1:40
Uou
[V]
T [hou ]
End o p ocess
S a o p ocess

Po a ina s o® Scien i ic Jou nal o Food Indus y
Volume 10 648 No. 1/2016
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Acknowledgmen s:
The modynamic senso s ha we e bo owed om HIT,
s. .o., we e used o he measu emen o expe imen s in he
a ea o moni o ing ood p oduc ion ha a e p esen ed in his
pape .
This wo k was suppo ed by g an BD FEKT-S-14-2168.
Con ac add ess:
Ma in Adámek, B no Uni e si y o Technology, Facul y
o Elec ical Enginee ing and Communica ion, Depa men
o Mic oelec onics, Technická 3058/10, 616 00 B no,
Czech Republic, E-mail: adamek@ eec. u b .cz.
Anna Adámko á, Czech Uni e si y o Li e Sciences
P ague, Facul y o Ag obiology, Food and Na u al
Resou ces, Depa men o Quali y o Ag icul u al P oduc s,
Kamýcká 129, 165 21 P ague 6 - Suchdol, Czech Republic,
E-mail: ada[email p o ec ed].
Michal Řezníček, B no Uni e si y o Technology, Facul y
o Elec ical Enginee ing and Communica ion, Depa men
o Mic oelec onics, Technická 3058/10, 616 00 B no,
Czech Republic, E-mail: eznicek@ eec. u b .cz.
Lenka Kouřimská, Czech Uni e si y o Li e Sciences
P ague, Facul y o Ag obiology, Food and Na u al
Resou ces, Depa men o Quali y o Ag icul u al P oduc s,
Depa men o Mic obiology, Nu i ion and Die e ics,
Kamýcká 129, 165 21 P ague 6 - Suchdol, Czech Republic,
E-mail: kou i[email p o ec ed].