Using Of Wirebonding In The Hot-Wire Anemometry

The project deals with the effect of the airflow and temperature on the gold wirebond due to the possible application in hot-wire anemometry. A part of the text deals with the design of the experimental sensor for hot-wire anemometry with use of the 17,5 μm gold wirebond. The research also includes the verification of the sensor´s properties

Silver alloy wire-bonding

Práca sa zaoberá kontaktovaním polovodičových čipov, špeciálne kontaktovaním s pomocou zliatin striebra. V prvej časti sú rozobraté spôsoby kontaktovania a rozbor materiálov, ktoré sú pri kontaktovaní použité. Do textu sú zahrnuté rizikové faktory a najčastejšie poruchy, ktoré môžu pri kontaktovaní vzniknúť. Ďalšia časť textu sa zaoberá návrhom testov a testovaním nakontaktovaných polovodičových čipov, spolu s možnosťou overenia deklarovaných vlastností o hotových súčiastok.This project deals with interconnection of semiconductor chips, especially interconnection using silver alloys. First part of this project contains interconnection methods and comparison of materials, which are used in wire bonding. Project include risk factors and the most frequent defects, which can appear during bonding. Next part contains testing proposals and testing of interconnected semiconductor chips.

Sensor systems for detecting dough properties fortified with grape pomace and mealworm powders

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 ± 362.9 mg·kg−1), iron (209.3 ± 25.7 mg·kg−1), and copper (65.0 ± 100.1 mg·kg−1) for grape pomace as well as a high proportion of zinc (277.0 ± 21.9 mg·kg−1) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.TBU in Zlin [IGA/FT/2020/010]; project BUT in Brno [FEKT-S-20-6215

Sensory evaluation and acceptance of food made of edible insects

This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food–house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with the addition of cricket flour and puff pastry bars sprinkled with the whole roasted mealworm larvae were evaluated by consumer tests performed via a questionnaire survey. Respondents represented both men and women in equal numbers and included consumers with the experience of the sensory analysis and edible insects to ensure accurate results. Sensory analyses revealed that respondents associated their tastes with already known flavors (salty, sweet, bitter, fish, French fries, chicken, and mushrooms). The most common answer from respondents was a salty taste, followed by a sweet taste. There were also unusual comparisons such as pine seeds. Consumers’ positive attitude to these energy bars has been registered which shows that the Czech consumer accepts edible insects in a suitable form as a novel food and possible part of the food basket. © 2020 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0FEKT-S-20-6215, IGA/FT/2020/01

Basil – A comparison of the total phenolic content and antioxidant activity in selected cultivars

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1AA FW to 11.71 ±0.18 mg.g-1AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1GAE FW in TH and 8.93 ±0.13 mg.g-1GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition. © 2021 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 4.0Mendelova Univerzita v Brně, MENDEL

Biologically active compounds contained in grape pomace

A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours — wheat bread, rye plain, and rye whole grain flour — using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g-1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health. © 2020 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.

A study on the applicability of thermodynamic sensors in fermentation processes in selected foods

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. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.RP/CPS/2022/007; IGA/FT/2022/004; Ministerstvo Školství, Mládeže a Tělovýchovy, MŠMT; Vysoké Učení Technické v Brně, BUT: FEKT-S-20-621

New Insights into the comprehensive system of thermodynamic sensors and electronic nose and its practical applications in dough fermentation monitoring

This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device’s behavior was tested in experiments with dough samples. The configuration of the sensors in the thermodynamic system was explored and their response to various positions of the heat source was investigated. When the distance of the heat source and its intensity from two thermodynamic sensors changes, the output signal of the thermodynamic system changes as well. Thus, as the distance of the heat source decreases or the intensity increases, there is a higher change in the output signal of the system. The linear trend of this change reaches an R2 value of 0.936. Characteristics of the doughs prepared from traditional and non-traditional flours were successfully detected using the electronic nose. To validate findings, the results of the measurements were compared with signals from the rheofermentometer Rheo F4, and the correlation between the output signals was closely monitored. The data after statistical evaluation show that the measurements using thermodynamic sensors and electronic nose directly correlate the most with the measured values of the fermenting dough volume. Pearson’s correlation coefficient for TDSs and rheofermentometer reaches up to 0.932. The E-nose signals also correlate well with dough volume development, up to 0.973. The data and their analysis provided by this study declare that the used system configuration and methods are fully usable for this type of food analysis and also could be usable in other types of food based on the controlled fermentation. The system configuration, based on the result, will be also used in future studies.DKRVO, (RP/CPS/2022/007); Internal Grant Agency of Tomas Bata University in Zlin, (IGA/FT/2024/006); Ministerstvo Školství, Mládeže a Tělovýchovy, MŠMT; Vysoké Učení Technické v Brně, BUT, (FEKT-S-23-8162)Internal Grant Agency of Tomas Bata Universit

Hot-wire anemometer

Práca pojednáva o vplyve prúdenia vzduchu a teplôt na kontaktovací drôt zo zlata, kvôli možnému využitiu v žiarovej anemometrii. V uvedenom texte je zahrnutý potrebný, všeobecný teoretický základ z oblastí kontaktovania mikrodrôtom, a žiarovej anemometrie. Z oblasti anemometrie sú podrobne rozobraté princípy merania, oblasti využitia a samotná meracia aparatúra. Praktická časť textu sa zaoberá návrhom na realizáciu senzoru žiarového anemometra s využitím zlatého mikrodrôtu, spolu s overením jeho vlastností.The project deals with the effect of the airflow and temperature on the gold wirebond due to possible application in hot-wire anemometry. Theoretical fundamentals of wirebonding and hot-air anemometry are included in the text. From the area of anemometry, there is also a detailed description of measurement principles, areas of application and measuring instruments. The practical part of the text deals with design of the experimental sensor for hot-wire anemometry with use of the gold wirebond, including also the verification of the sensor's properties.