{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,21]],"date-time":"2026-03-21T20:52:46Z","timestamp":1774126366623,"version":"3.50.1"},"reference-count":34,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,3,3]],"date-time":"2022-03-03T00:00:00Z","timestamp":1646265600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008251","name":"Tomas Bata University in Zl\u00edn","doi-asserted-by":"publisher","award":["IGA\/FT\/2022\/004"],"award-info":[{"award-number":["IGA\/FT\/2022\/004"]}],"id":[{"id":"10.13039\/501100008251","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004585","name":"Brno University of Technology","doi-asserted-by":"publisher","award":["FEKT-S-20-6215"],"award-info":[{"award-number":["FEKT-S-20-6215"]}],"id":[{"id":"10.13039\/501100004585","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Ministry of Education, Youth and Sports of the Czech Republic","award":["DKRVO (RP\/CPS\/2022\/007)"],"award-info":[{"award-number":["DKRVO (RP\/CPS\/2022\/007)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.3390\/s22051997","type":"journal-article","created":{"date-parts":[[2022,3,3]],"date-time":"2022-03-03T20:36:30Z","timestamp":1646339790000},"page":"1997","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods"],"prefix":"10.3390","volume":"22","author":[{"given":"Martin","family":"Adamek","sequence":"first","affiliation":[{"name":"Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"},{"name":"Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka, 3058\/10, 616 00 Brno, Czech Republic"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6554-4485","authenticated-orcid":false,"given":"Jiri","family":"Matyas","sequence":"additional","affiliation":[{"name":"Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati, 5678, 760 01 Zlin, Czech Republic"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2692-9670","authenticated-orcid":false,"given":"Anna","family":"Adamkova","sequence":"additional","affiliation":[{"name":"Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"given":"Jiri","family":"Mlcek","sequence":"additional","affiliation":[{"name":"Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"given":"Martin","family":"Buran","sequence":"additional","affiliation":[{"name":"Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka, 3058\/10, 616 00 Brno, Czech Republic"}]},{"given":"Martina","family":"Cernekova","sequence":"additional","affiliation":[{"name":"Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8966-2435","authenticated-orcid":false,"given":"Veronika","family":"Sevcikova","sequence":"additional","affiliation":[{"name":"Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1665-7608","authenticated-orcid":false,"given":"Magdalena","family":"Zvonkova","sequence":"additional","affiliation":[{"name":"Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4771-8928","authenticated-orcid":false,"given":"Petr","family":"Slobodian","sequence":"additional","affiliation":[{"name":"Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati, 5678, 760 01 Zlin, Czech Republic"},{"name":"Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova, 275, 760 01 Zlin, Czech Republic"}]},{"given":"Robert","family":"Olejnik","sequence":"additional","affiliation":[{"name":"Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati, 5678, 760 01 Zlin, Czech Republic"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,3]]},"reference":[{"key":"ref_1","unstructured":"Katz, S.E. 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