Kvasny Prumysl, 2015 (vol. 61), issue 7-8
Monitoring of Acrylamide Content in Selected FoodsPeer-reviewed article
Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Olga CWIKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENE©OVÁ
Kvasny Prum. 2015; 61(7-8): 206-211 | DOI: 10.18832/kp2015021 
Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150-180 °C. High acrylamide content occurs namely in starch rich foods that are thermally processed. The quantification of acrylamide in various groups of foods was investigated using the GC/MSD method. No acrylamide was detected in instant coffee and sunflower bread. The lowest acrylamide quantity was detected in pre-fried potato chips (66 μg.kg-1); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78-470 μg.kg-1....
Rapid and Simultaneous Analysis of Qualitative Parameters of Beer by FT-NIR SpectroscopyPeer-reviewed article
Jana OL©OVSKÁ, Pavel ČEJKA, Jiří ČULÍK, Karel ©TĚRBA, Ladislav TENKL
Kvasny Prum. 2015; 61(7-8): 212-220 | DOI: 10.18832/kp2015022
Calibration models were developed for simultaneous analysis of alcohol, real extract, energy value, total saccharides and other features in beer using Fourier-transform near-infrared (FT-NIR) spectroscopy. The recorded FT-NIR spectra were correlated to the analytical data of reference methods by means of the multivariate PLS algorithm. Two groups of test beers were made from barley from two consecutive harvests. A calibration model for FT-NIR was set up using data from reference methods and was selected by means of the error of calibration (RMSEC), cross-validation (RMSECV), and the root-mean-square-error of prediction (RMSEP). It was found that calibration...
The Construction - Technological Research of Vertical Kiln Located in Former Nobility Malt Plant in ®eletavaPeer-reviewed article
Libor DOLE®AL, Milan STAREC
Kvasny Prum. 2015; 61(7-8): 221-235 | DOI: 10.18832/kp2015023
In the sixties of the 16th century in the object, so called Starý Hrad (Old castle), had been constructed the brewery with the malt plant. In the year 1867 had been constructed new brewery, former brewery with a malt plant has been reconstructed only for malt production, the company Noback & Fritze had constructed an vertical air kiln. In the year 1908 the company Novak & Jahn had the kiln thoroughly reconstructed. The unique technological equipment of the kiln has been preserved until today. Detailed survey of the kiln should be used to understand its functions, conservation and preservation of this technical monument and should be a guide...