. . "[3887EAEF482D]" . "V" . "2"^^ . . "1" . . . . "%22S%22 jako su\u0161en\u00ED" . "1"^^ . . . . . "%22S%22 jako su\u0161en\u00ED" . "V oboru zpracov\u00E1n\u00ED masa se su\u0161en\u00ED vyu\u017E\u00EDv\u00E1 p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F. Z\u00E1m\u011Brem je zbavit produkt voln\u00E9 vody, \u010D\u00EDm\u017E se zhor\u0161uj\u00ED \u017Eivotn\u00ED podm\u00EDnky mikroorganism\u016F a jejich metabolick\u00E1 aktivita i mno\u017Een\u00ED ust\u00E1vaj\u00ED. V sou\u010Dasnosti se v\u011Bt\u0161inou trvanliv\u00E9 masn\u00E9 v\u00FDrobky su\u0161\u00ED (proces zr\u00E1n\u00ED) v klimatizovan\u00FDch komor\u00E1ch v \u0159\u00EDzen\u00E9m mikroklimatu. Existuj\u00ED r\u016Fzn\u00E9 syst\u00E9my proud\u011Bn\u00ED vzduchu v komor\u00E1ch, kter\u00E9 maj\u00ED zajistit rovnom\u011Brn\u00E9 a dostate\u010Dn\u011B rychl\u00E9 vysu\u0161en\u00ED za co nejmen\u0161\u00ED spot\u0159eby energie. V uplynul\u00E9m desetilet\u00ED do\u0161lo ve \u0160pan\u011Blsku k v\u00FDvoji syst\u00E9mu QDS, co\u017E je revolu\u010Dn\u00ED zp\u016Fsob p\u0159\u00EDpravy kr\u00E1jen\u00FDch a balen\u00FDch trvanliv\u00FDch sal\u00E1m\u016F." . . "Kr\u00E1l, Ond\u0159ej" . . . "%22S%22 jako su\u0161en\u00ED"@cs . "Maso" . "%22S%22 jako su\u0161en\u00ED"@cs . "Kamen\u00EDk, Josef" . "RIV/62157124:16270/12:43871130" . "V oboru zpracov\u00E1n\u00ED masa se su\u0161en\u00ED vyu\u017E\u00EDv\u00E1 p\u0159i v\u00FDrob\u011B trvanliv\u00FDch masn\u00FDch v\u00FDrobk\u016F. Z\u00E1m\u011Brem je zbavit produkt voln\u00E9 vody, \u010D\u00EDm\u017E se zhor\u0161uj\u00ED \u017Eivotn\u00ED podm\u00EDnky mikroorganism\u016F a jejich metabolick\u00E1 aktivita i mno\u017Een\u00ED ust\u00E1vaj\u00ED. V sou\u010Dasnosti se v\u011Bt\u0161inou trvanliv\u00E9 masn\u00E9 v\u00FDrobky su\u0161\u00ED (proces zr\u00E1n\u00ED) v klimatizovan\u00FDch komor\u00E1ch v \u0159\u00EDzen\u00E9m mikroklimatu. Existuj\u00ED r\u016Fzn\u00E9 syst\u00E9my proud\u011Bn\u00ED vzduchu v komor\u00E1ch, kter\u00E9 maj\u00ED zajistit rovnom\u011Brn\u00E9 a dostate\u010Dn\u011B rychl\u00E9 vysu\u0161en\u00ED za co nejmen\u0161\u00ED spot\u0159eby energie. V uplynul\u00E9m desetilet\u00ED do\u0161lo ve \u0160pan\u011Blsku k v\u00FDvoji syst\u00E9mu QDS, co\u017E je revolu\u010Dn\u00ED zp\u016Fsob p\u0159\u00EDpravy kr\u00E1jen\u00FDch a balen\u00FDch trvanliv\u00FDch sal\u00E1m\u016F."@cs . "The drying process in manufacturing of dry meat products"@en . "The drying process is applied for the manufacturing of dry-cured meat products. The aim of drying is removing of free water in product and thus to minimize the growth of harmful microorganisms. Nowadays the drying process is realised in chambers under controlled microclimatic conditions (temperature, relativ humidity, air velocity). Generally, obtaining an even climate within the room and making sure that relative humidity and air speed are the same in all its corners is the desire of all producers of the equipment. This is a reason that various systems of air circulation in chambers have been developed. In the last years a new revolutionary system of drying of sausage slices (a Quick-Dry-Slice process) has been developed in Spain."@en . "RIV/62157124:16270/12:43871130!RIV13-MSM-16270___" . "16270" . . . "7"^^ . . "1210-4086" . "CZ - \u010Cesk\u00E1 republika" . . "166616" . "QDS system; air circulation; relative humidity; climatic chambers; water activity"@en . "The drying process in manufacturing of dry meat products"@en . "23" . "http://www.maso.cz/index.php/2012/01/20/s-jako-suseni/" .