Kvasny Prumysl, 1964 (vol. 10), issue 5
Effect of pH at lactic fermentation upon the yield of lactic acid.Peer-reviewed article
V. KRUMPHANZL, J. DYR, V. KOBR
Kvasny Prum. 1964; 10(5): 98-102 | DOI: 10.18832/kp1964016 
The article deals with the effect of pH at lactic fermentation upon the formation of lactic acid and therefore upon its final yield. It has been ascertained that the strain Lact. delbrückii L 70 produces during the whole fermentation period mannitol this being a side product of its activity. The presence of mannitol is apparently one of the main reasons of low lactic acid yields. The proportion of mannitol increases if pH is near 4,0.(In Czech, English summary only)
Ideal heat and air consumption in malt kilns.Peer-reviewed article
T. LEJSEK
Kvasny Prum. 1964; 10(5): 103-105 | DOI: 10.18832/kp1964017
The theoretical output of an ideal continuous malt kiln is calculated and its dependence upon various atmospheric parameters of ambient air is shown. The results of many calculations are presented in the form of a diagram permitting to find the consumption of air and heat per100 kgof dry malt for any atmospheric condition. The table will facilitate rough estimates preceding detailed calculations.(In Czech, English summary only)
Regulating inflow of liquids by a float-type flowmeter incorporating a photoelectric sensing device.Peer-reviewed article
F. VAŇO, J. KARABELLI, J. TÓTH, V. SOCHOROVÁ
Kvasny Prum. 1964; 10(5): 105-109 | DOI: 10.18832/kp1964018
The authors describe a new device which has been developed for regulating the inflow of liquids by means of a rotameter with a photoelectric sensing unit indicating the position of the flow. The system operates very reliably being at the same time extremely accurate. Irrespective of the size of pipes in the float-type flowmeter the deviations from the preset values do not exceed ± 1 %. Such accuracy meets fully the requirements of food industry. Accurate metering of inflowing nutritive solutions contributes to the stability of the process, which in its turn will be reflected in higher yields and higher quality of the final product.(In Slovak,...
Stability of lemonade syrups.Peer-reviewed article
L. NOVÁKOVÁ
Kvasny Prum. 1964; 10(5): 109-110 | DOI: 10.18832/kp1964019
The results of microbial analyses confirm the influence of refraction and acid number upon the stability of lemonade fruit syrops. No propagation of microorganisms was observed in syrups with 59 - 61˚ refraction and 1.3 - 1.4 acid number.(In Czech, English summary only)