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.
Highlights
Fermentation is one of the oldest methods of preserving food, and people have used it for thousands of years
Fermentation is used in the food industry, for example, in the production of alcoholic beverages, yeast, fermented sausages, vinegar, and fermented milk products such as kefir, skyr, or cottage cheese, as well as in cheese maturation, dough leavening, and vegetable fermentation [1]
This study showed the potential for the use of thermodynamic sensors in baking, brewing, and yogurt production at home
Summary
Fermentation is one of the oldest methods of preserving food, and people have used it for thousands of years. It is a natural process of converting organic substances, in which substances of plant and animal origin are transformed with the help of microorganisms (bacteria, yeast, etc.) into simpler substances. Fermentation is used in the food industry, for example, in the production of alcoholic beverages, yeast, fermented sausages, vinegar, and fermented milk products such as kefir, skyr, or cottage cheese, as well as in cheese maturation, dough leavening, and vegetable fermentation [1]. With the advent of alternative preservation methods, fermentation is a way to improve the sensory and technological properties of food [4]
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