TY  - JOUR
AU  - Jovanović, Aca
AU  - Pezo, Milada
AU  - Pezo, Lato
AU  - Lević, Ljubinko
AU  - Lončar, Biljana
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/473
AB  - Mešanje praškastih materijala, čestica ili granula je od izuzetnog ekonomskog značaja u raznim granama industrije: prehrambenoj, procesnoj, hemijskoj, farmaceutskoj industriji. Efikasnost mešanja, dizajn opreme i parametri procesa mešanja imaju značajan uticaj na kvalitet i cenu poluproizvoda ili finalnog proizvoda. U ovom radu je korišćena metoda diskretnih elemenata Discrete Element Method za modeliranje kretanja čestica zeolita u statičkim mešalicama tipa Ross i Komax. Rezultati matematičkog modeliranja i numeričke simulacije su upoređeni sa odgovarajućim eksperimentalnim rezultatima na osnovu stepena pomešanosti mešavine, primenom kriterijuma relativne standardne devijacije. Zahvaljujući ovde postavljenom modelu urađena je optimizacija geometrije i parametara sistema mešanja uzimajući u obzir kvalitet procesa mešanja i cenu finalnog proizvoda.
AB  - Mixing of powders, particles and/or granules obtain an economic importance of various technologies, food industry, pharmaceutical and chemical industry. Mixing process greatly influence on quality and the price of the final product. In this study, discrete element method (DEM) is used for modeling granular flow in various multiple Komax and Ross mixing applications. The aim of this paper is to predict behavior of particles in various static mixers. The results of the numerical simulation are compared with appropriate experimental results. Quality of the mixing process is analyzed using relative standard deviation (RSD) criteria. Application of this model provide the optimization of the geometry and parameters of mixing systems taking into account the quality of the mixing process and the cost of the final product.
PB  - Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd i Društvo termičara Srbije, Beograd
T2  - Termotehnika
T1  - Primena metode diskretnih elemenata za simulaciju procesa kretanja čestica u statičkim mešalicama
T1  - DEM analysis of particle transport in static mixers
EP  - 50
IS  - 1
SP  - 38
VL  - 42
DO  - 10.5937/termoteh1601038J
UR  - conv_7
ER  - 

@article{
author = "Jovanović, Aca and Pezo, Milada and Pezo, Lato and Lević, Ljubinko and Lončar, Biljana",
year = "2016",
abstract = "Mešanje praškastih materijala, čestica ili granula je od izuzetnog ekonomskog značaja u raznim granama industrije: prehrambenoj, procesnoj, hemijskoj, farmaceutskoj industriji. Efikasnost mešanja, dizajn opreme i parametri procesa mešanja imaju značajan uticaj na kvalitet i cenu poluproizvoda ili finalnog proizvoda. U ovom radu je korišćena metoda diskretnih elemenata Discrete Element Method za modeliranje kretanja čestica zeolita u statičkim mešalicama tipa Ross i Komax. Rezultati matematičkog modeliranja i numeričke simulacije su upoređeni sa odgovarajućim eksperimentalnim rezultatima na osnovu stepena pomešanosti mešavine, primenom kriterijuma relativne standardne devijacije. Zahvaljujući ovde postavljenom modelu urađena je optimizacija geometrije i parametara sistema mešanja uzimajući u obzir kvalitet procesa mešanja i cenu finalnog proizvoda., Mixing of powders, particles and/or granules obtain an economic importance of various technologies, food industry, pharmaceutical and chemical industry. Mixing process greatly influence on quality and the price of the final product. In this study, discrete element method (DEM) is used for modeling granular flow in various multiple Komax and Ross mixing applications. The aim of this paper is to predict behavior of particles in various static mixers. The results of the numerical simulation are compared with appropriate experimental results. Quality of the mixing process is analyzed using relative standard deviation (RSD) criteria. Application of this model provide the optimization of the geometry and parameters of mixing systems taking into account the quality of the mixing process and the cost of the final product.",
publisher = "Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd i Društvo termičara Srbije, Beograd",
journal = "Termotehnika",
title = "Primena metode diskretnih elemenata za simulaciju procesa kretanja čestica u statičkim mešalicama, DEM analysis of particle transport in static mixers",
pages = "50-38",
number = "1",
volume = "42",
doi = "10.5937/termoteh1601038J",
url = "conv_7"
}

Jovanović, A., Pezo, M., Pezo, L., Lević, L.,& Lončar, B.. (2016). Primena metode diskretnih elemenata za simulaciju procesa kretanja čestica u statičkim mešalicama. in Termotehnika
Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd i Društvo termičara Srbije, Beograd., 42(1), 38-50.
https://doi.org/10.5937/termoteh1601038J
conv_7

Jovanović A, Pezo M, Pezo L, Lević L, Lončar B. Primena metode diskretnih elemenata za simulaciju procesa kretanja čestica u statičkim mešalicama. in Termotehnika. 2016;42(1):38-50.
doi:10.5937/termoteh1601038J
conv_7 .

Jovanović, Aca, Pezo, Milada, Pezo, Lato, Lević, Ljubinko, Lončar, Biljana, "Primena metode diskretnih elemenata za simulaciju procesa kretanja čestica u statičkim mešalicama" in Termotehnika, 42, no. 1 (2016):38-50,
https://doi.org/10.5937/termoteh1601038J .,
conv_7 .

TY  - JOUR
AU  - Pezo, Lato
AU  - Pezo, Milada
AU  - Jovanović, Aca
AU  - Kosanić, Nenad
AU  - Petrović, Aleksandar
AU  - Lević, Ljubinko
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/464
AB  - The mixing process greatly influences the mixing efficiency, as well as the quality and the price of the intermediate and/or the final product. Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. This type of premixing action is not investigated in detail in the open literature. In this article, the novel numerical approach called Discrete Element Method is used for modelling of granular flow in multiple static mixer applications (1-3 Komax or Ross mixing elements were utilized), while the Computational Fluid Dynamic Method was chosen for fluid flow modelling, using the Eulerian multiphase model. The main aim of this article is to predict the behavior of granules being gravitationally transported in different mixer configuration and to choose the best configuration of the mixer taking into account the total particle path, the number of mixing elements and the quality of the obtained mixture. The results of the numerical simulations in the static mixers were compared to experimental results, the mixing quality is examined by RSD (relative standard deviation) criterion, and the effects on the mixer type and the number of mixing elements on mixing process were studied. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA). Mathematical modelling is used for optimization of number of Ross and Komax segments in mixer in order to gain desirable mixing results.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Granular flow in static mixers by coupled DEM/CFD approach
EP  - 546
IS  - 5
SP  - 539
VL  - 70
DO  - 10.2298/HEMIND151013060P
UR  - conv_631
ER  - 

@article{
author = "Pezo, Lato and Pezo, Milada and Jovanović, Aca and Kosanić, Nenad and Petrović, Aleksandar and Lević, Ljubinko",
year = "2016",
abstract = "The mixing process greatly influences the mixing efficiency, as well as the quality and the price of the intermediate and/or the final product. Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. This type of premixing action is not investigated in detail in the open literature. In this article, the novel numerical approach called Discrete Element Method is used for modelling of granular flow in multiple static mixer applications (1-3 Komax or Ross mixing elements were utilized), while the Computational Fluid Dynamic Method was chosen for fluid flow modelling, using the Eulerian multiphase model. The main aim of this article is to predict the behavior of granules being gravitationally transported in different mixer configuration and to choose the best configuration of the mixer taking into account the total particle path, the number of mixing elements and the quality of the obtained mixture. The results of the numerical simulations in the static mixers were compared to experimental results, the mixing quality is examined by RSD (relative standard deviation) criterion, and the effects on the mixer type and the number of mixing elements on mixing process were studied. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA). Mathematical modelling is used for optimization of number of Ross and Komax segments in mixer in order to gain desirable mixing results.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Granular flow in static mixers by coupled DEM/CFD approach",
pages = "546-539",
number = "5",
volume = "70",
doi = "10.2298/HEMIND151013060P",
url = "conv_631"
}

Pezo, L., Pezo, M., Jovanović, A., Kosanić, N., Petrović, A.,& Lević, L.. (2016). Granular flow in static mixers by coupled DEM/CFD approach. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(5), 539-546.
https://doi.org/10.2298/HEMIND151013060P
conv_631

Pezo L, Pezo M, Jovanović A, Kosanić N, Petrović A, Lević L. Granular flow in static mixers by coupled DEM/CFD approach. in Hemijska industrija. 2016;70(5):539-546.
doi:10.2298/HEMIND151013060P
conv_631 .

Pezo, Lato, Pezo, Milada, Jovanović, Aca, Kosanić, Nenad, Petrović, Aleksandar, Lević, Ljubinko, "Granular flow in static mixers by coupled DEM/CFD approach" in Hemijska industrija, 70, no. 5 (2016):539-546,
https://doi.org/10.2298/HEMIND151013060P .,
conv_631 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Pezo, Lato
AU  - Simonović, Branislav R.
AU  - Lević, Ljubinko
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/409
AB  - Termalna analiza osmotski dehidriranog ribljeg mesa (Carassius gibelio) sprovedena je pomoću tri termalne tehnike: Diferencijalne skenirajuće kalorimetrije (DSC) Modulovane Diferencijalne skenirajuće kalorimetrije (MDSC) i thermogravimetrije (TGA). Cilj ovog rada je ispitivanje uticaja osmotskih rastvora (melase še'erne repe i vodenih rastvora soli) na termalne karakteristike osmotski dehidriranog mesa ribe (Carassius gibelio). DSC thermogrami uzoraka ribljeg mesa dobijenih u ovom radu, imaju karakterističan staklasti prelaz, endotermni prelaz u temperaturskom opsegu od 40°C do 90°C koji odgovara denaturaciji proteina i plastifikaciji materijala, te ne poseduju pik topljenja leda, što je posledica karakterističnog termalnog ponašanja uzoraka sa velikim udelom nesmrzavajuće vode. Dobijeni rezultati ukazuju na postojanje različitih termalnih karakteristika u zavisnosti od sastava osmotskog rastvora korišćenog u procesu osmotske dehidratacije. Ove promene termalnih osobina uključuju razlike u ukupnoj termalnoj stabilnosti, stabilnosti proteina i razlike u temperaturi staklastog prelaza (Tg).
AB  - Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Termalna analiza osmotski dehidriranog ribljeg mesa
T1  - Thermal analysis of osmotically dehydrated fish meat
EP  - 165
IS  - 3
SP  - 162
VL  - 19
UR  - conv_119
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Zlatanović, Snežana and Kovačević, Olgica and Pezo, Lato and Simonović, Branislav R. and Lević, Ljubinko",
year = "2015",
abstract = "Termalna analiza osmotski dehidriranog ribljeg mesa (Carassius gibelio) sprovedena je pomoću tri termalne tehnike: Diferencijalne skenirajuće kalorimetrije (DSC) Modulovane Diferencijalne skenirajuće kalorimetrije (MDSC) i thermogravimetrije (TGA). Cilj ovog rada je ispitivanje uticaja osmotskih rastvora (melase še'erne repe i vodenih rastvora soli) na termalne karakteristike osmotski dehidriranog mesa ribe (Carassius gibelio). DSC thermogrami uzoraka ribljeg mesa dobijenih u ovom radu, imaju karakterističan staklasti prelaz, endotermni prelaz u temperaturskom opsegu od 40°C do 90°C koji odgovara denaturaciji proteina i plastifikaciji materijala, te ne poseduju pik topljenja leda, što je posledica karakterističnog termalnog ponašanja uzoraka sa velikim udelom nesmrzavajuće vode. Dobijeni rezultati ukazuju na postojanje različitih termalnih karakteristika u zavisnosti od sastava osmotskog rastvora korišćenog u procesu osmotske dehidratacije. Ove promene termalnih osobina uključuju razlike u ukupnoj termalnoj stabilnosti, stabilnosti proteina i razlike u temperaturi staklastog prelaza (Tg)., Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Termalna analiza osmotski dehidriranog ribljeg mesa, Thermal analysis of osmotically dehydrated fish meat",
pages = "165-162",
number = "3",
volume = "19",
url = "conv_119"
}

Ostojić, S., Micić, D., Zlatanović, S., Kovačević, O., Pezo, L., Simonović, B. R.,& Lević, L.. (2015). Termalna analiza osmotski dehidriranog ribljeg mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(3), 162-165.
conv_119

Ostojić S, Micić D, Zlatanović S, Kovačević O, Pezo L, Simonović BR, Lević L. Termalna analiza osmotski dehidriranog ribljeg mesa. in Journal on Processing and Energy in Agriculture. 2015;19(3):162-165.
conv_119 .

Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Kovačević, Olgica, Pezo, Lato, Simonović, Branislav R., Lević, Ljubinko, "Termalna analiza osmotski dehidriranog ribljeg mesa" in Journal on Processing and Energy in Agriculture, 19, no. 3 (2015):162-165,
conv_119 .

TY  - JOUR
AU  - Jovanović, Aca
AU  - Pezo, Lato
AU  - Pezo, Milada
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Stanojlović, Sanja
AU  - Lević, Ljubinko
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/411
AB  - Proces mešanja veoma utiče na kvalitet krajnjeg poluproizvoda i/ili krajnjeg proizvoda, a parametri procesa mešanja i dizajn opreme veoma utiču na efikasnost mešanja, kvalitet proizvoda i cenu proizvoda. U ovom radu, prikazana je upotreba metode diskretnih elemenata (engl. Discrete Element Method - DEM) na modelovanje mešanja granula u različitim konfiguracijama statičkih mešača (korišćene su različite Komax i Ross konfiguracije za mešanje). Za modelovanje protoka fluida primenjena je metoda računske dinamike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog višefaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Dobro poznati kriterijum za kvalitet mešanja, pod nazivom relativna standardna devijacija (RSD) je korišćen za ovu svrhu. Optimizacija dimenzija i parametara mešanja u statičkoj mešalici je izvedena korišćenjem matematičkog modeliranja. Cilj ovog rada je bio da se predvidi ponašanje granulamog materijala u različitim konfiguracijama mešalica i da optimizuje parametre procesa uzimajući u obzir trajanje procesa mešanja, kvalitet mešavine i cenu finalnog proizvoda mešanja. U istraživanju je primećeno da su Komax elementi primenljiviji, u poređenju sa Ross elementima, posebno kada je visina instalacije mala. Međutim, upotreba Ross je finansijski prihvatljivija, zbog njegove jednostavnije geometrije. Dodatna pregrada sa kvadratnim otvorima, koja se postavlja na izlazu iz statičke mešalice, koristi se da bi se umirilo kretanje granula na obodu cevi, kao i da smanji segregaciju granula.
AB  - The mixing process greatly influence the quality of the intermediate and/or the final product, moreover, the parameters of the mixing process and the design of used equipment have a strong impact on mixing efficiency, the quality and the price of the product. In this article, Discrete Element Method is used for modeling of granular flow in multiple static mixer applications (Komax and Ross configurations were utilized). Computational Fluid Dynamic method was chosen for fluid flow modeling, using Eulerian multiphase model. Coupling of these two methods provides reliable, sufficiently correct and adequate results of proposed model compared to experimental measurements. The aim of this article is to predict the behavior of granules in different mixer configuration and to optimize parameters of the mixing process taking into account the duration of the mixing process and the quality of mixture, as well as the price of final product.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Protok granulisanog materijala u statičkoj mešalici, DEM/CFD pristup
T1  - Granular flow in static mixers: DEM/CFD approach
EP  - 101
IS  - 2
SP  - 98
VL  - 19
UR  - conv_117
ER  - 

@article{
author = "Jovanović, Aca and Pezo, Lato and Pezo, Milada and Lončar, Biljana and Nićetin, Milica and Stanojlović, Sanja and Lević, Ljubinko",
year = "2015",
abstract = "Proces mešanja veoma utiče na kvalitet krajnjeg poluproizvoda i/ili krajnjeg proizvoda, a parametri procesa mešanja i dizajn opreme veoma utiču na efikasnost mešanja, kvalitet proizvoda i cenu proizvoda. U ovom radu, prikazana je upotreba metode diskretnih elemenata (engl. Discrete Element Method - DEM) na modelovanje mešanja granula u različitim konfiguracijama statičkih mešača (korišćene su različite Komax i Ross konfiguracije za mešanje). Za modelovanje protoka fluida primenjena je metoda računske dinamike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog višefaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Dobro poznati kriterijum za kvalitet mešanja, pod nazivom relativna standardna devijacija (RSD) je korišćen za ovu svrhu. Optimizacija dimenzija i parametara mešanja u statičkoj mešalici je izvedena korišćenjem matematičkog modeliranja. Cilj ovog rada je bio da se predvidi ponašanje granulamog materijala u različitim konfiguracijama mešalica i da optimizuje parametre procesa uzimajući u obzir trajanje procesa mešanja, kvalitet mešavine i cenu finalnog proizvoda mešanja. U istraživanju je primećeno da su Komax elementi primenljiviji, u poređenju sa Ross elementima, posebno kada je visina instalacije mala. Međutim, upotreba Ross je finansijski prihvatljivija, zbog njegove jednostavnije geometrije. Dodatna pregrada sa kvadratnim otvorima, koja se postavlja na izlazu iz statičke mešalice, koristi se da bi se umirilo kretanje granula na obodu cevi, kao i da smanji segregaciju granula., The mixing process greatly influence the quality of the intermediate and/or the final product, moreover, the parameters of the mixing process and the design of used equipment have a strong impact on mixing efficiency, the quality and the price of the product. In this article, Discrete Element Method is used for modeling of granular flow in multiple static mixer applications (Komax and Ross configurations were utilized). Computational Fluid Dynamic method was chosen for fluid flow modeling, using Eulerian multiphase model. Coupling of these two methods provides reliable, sufficiently correct and adequate results of proposed model compared to experimental measurements. The aim of this article is to predict the behavior of granules in different mixer configuration and to optimize parameters of the mixing process taking into account the duration of the mixing process and the quality of mixture, as well as the price of final product.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Protok granulisanog materijala u statičkoj mešalici, DEM/CFD pristup, Granular flow in static mixers: DEM/CFD approach",
pages = "101-98",
number = "2",
volume = "19",
url = "conv_117"
}

Jovanović, A., Pezo, L., Pezo, M., Lončar, B., Nićetin, M., Stanojlović, S.,& Lević, L.. (2015). Protok granulisanog materijala u statičkoj mešalici, DEM/CFD pristup. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(2), 98-101.
conv_117

Jovanović A, Pezo L, Pezo M, Lončar B, Nićetin M, Stanojlović S, Lević L. Protok granulisanog materijala u statičkoj mešalici, DEM/CFD pristup. in Journal on Processing and Energy in Agriculture. 2015;19(2):98-101.
conv_117 .

Jovanović, Aca, Pezo, Lato, Pezo, Milada, Lončar, Biljana, Nićetin, Milica, Stanojlović, Sanja, Lević, Ljubinko, "Protok granulisanog materijala u statičkoj mešalici, DEM/CFD pristup" in Journal on Processing and Energy in Agriculture, 19, no. 2 (2015):98-101,
conv_117 .

TY  - JOUR
AU  - Jovanović, Aca
AU  - Pezo, Lato
AU  - Stanojlović, Sanja
AU  - Kosanić, Nenad
AU  - Lević, Ljubinko
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/428
AB  - Pužni transporteri se veoma intenzivno koriste u industriji za proizvodnju i preradu hrane, plastike, mineralnih sirovina, u poljoprivrednoj proizvodnji kao i u prerađivačkoj industriji za podizanje i/ili transport rasutih materijala na kratkim i srednjim rastojanjima. Uprkos njihovoj očiglednoj konstrukcionoj jednostavnosti, sam čin transporta je veoma složen za razumevanje i konstruktori se često oslanjaju na iskustvene podatke pri konstruisanju i izradi. Osobine pužnih transportera su određene radnim uslovima (kao što su: brzinu rotacije vratila puža, ugao pod kojim je nagnut pužni transporter, nivo zapreminskog punjenja puža, itd.). U ovom radu je opisano nekoliko horizontalnih puževa, konstantne dužine koraka, pri čemu su geometrije pužnih spirala neznatno izmenjene radi ispitivanja procesa mešanja tokom transporta, korišćenjem metode diskretnih elemenata (Discrete Element Method - DEM). Ispitivani su uticaji geometrijskih izmena na osobine pužnog transportera, različita konstrukciona rešenja pužne spirale su međusobno poređena, kao i efekti geometrijskih izmena na mešanje u toku transporta. Tokom transporta u pužnom transporteru, čestice padaju sa vrha pužne spirale na prvu sledeću slobodnu površinu pužne spirale i taj segment putanje čestice može da bude iskorišćen za dopunsko mešanje materijala tokom transporta. Putanja čestice se drastično povećava ugradnjom tri dodatne zavojne površine usmerene u istom pravcu kao i pužna spirala (1458,2 mm u poređenju sa 397,6 mm u slučaju pužnog transportera sa jednom spiralom). Skraćivanjem dodatnih zavojnica, koje su usmerene u istom smeru kao i pužna spirala, unekoliko se smanjuje putanja čestice, na dužinu od 1728,8 mm (usled prekidanja zavojnice na sredini pužnog transportera). Putanja čestice se produžava na 1764.4 mm, kada se ugrade dodatne zavojne površine koje su usmerene u suprotnom pravcu od pravca pužne spirale. Ugradnjom tri dodatna pravolinijske letve, dobijena je najduža putanja čestice: 2061,6 mm.
AB  - Screw conveyors are used extensively in food, plastics, mineral processing, agriculture and processing industries for elevating and/or transporting bulk materials over short to medium distances. Despite their apparent simplicity in design, the transportation action is very complex for design and constructors have tended to rely heavily on empirical performance data. Screw conveyor performance is affected by its operating conditions (such as: the rotational speed of the screw, the inclination of the screw conveyor and its volumetric fill level). In this paper, horizontal, several single-pitch screw conveyors with some geometry variations in screw blade were investigated for mixing action during transport, using Discrete Element Method (DEM). The influence of geometry modifications on the performance of screw conveyor was examined, different screw designs were compared, and the effects of geometrical variations on mixing performances during transport were explored. During the transport, the particle tumbles down from the top of the helix to the next free surface and that segment of the path was used for auxiliary mixing action. The particle path is dramatically increased with the addition of three complementary helices oriented in the same direction as screw blades (1458.2 mm compared to 397.6 mm in case of single flight screw conveyor). Transport route enlarges to 1764.4 mm, when installing helices oriented in the opposite direction from screw blades. By addition of straight line blade to single flight screw conveyor, the longest particle path is being reached: 2061.6 mm.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Korišćenje metode diskretnih elemenata na modelovanje pužnih transportera-miksera
T1  - Discrete element modelling of screw conveyor-mixers
EP  - 101
IS  - 1
SP  - 95
VL  - 69
DO  - 10.2298/HEMIND130412026J
UR  - conv_71
ER  - 

@article{
author = "Jovanović, Aca and Pezo, Lato and Stanojlović, Sanja and Kosanić, Nenad and Lević, Ljubinko",
year = "2015",
abstract = "Pužni transporteri se veoma intenzivno koriste u industriji za proizvodnju i preradu hrane, plastike, mineralnih sirovina, u poljoprivrednoj proizvodnji kao i u prerađivačkoj industriji za podizanje i/ili transport rasutih materijala na kratkim i srednjim rastojanjima. Uprkos njihovoj očiglednoj konstrukcionoj jednostavnosti, sam čin transporta je veoma složen za razumevanje i konstruktori se često oslanjaju na iskustvene podatke pri konstruisanju i izradi. Osobine pužnih transportera su određene radnim uslovima (kao što su: brzinu rotacije vratila puža, ugao pod kojim je nagnut pužni transporter, nivo zapreminskog punjenja puža, itd.). U ovom radu je opisano nekoliko horizontalnih puževa, konstantne dužine koraka, pri čemu su geometrije pužnih spirala neznatno izmenjene radi ispitivanja procesa mešanja tokom transporta, korišćenjem metode diskretnih elemenata (Discrete Element Method - DEM). Ispitivani su uticaji geometrijskih izmena na osobine pužnog transportera, različita konstrukciona rešenja pužne spirale su međusobno poređena, kao i efekti geometrijskih izmena na mešanje u toku transporta. Tokom transporta u pužnom transporteru, čestice padaju sa vrha pužne spirale na prvu sledeću slobodnu površinu pužne spirale i taj segment putanje čestice može da bude iskorišćen za dopunsko mešanje materijala tokom transporta. Putanja čestice se drastično povećava ugradnjom tri dodatne zavojne površine usmerene u istom pravcu kao i pužna spirala (1458,2 mm u poređenju sa 397,6 mm u slučaju pužnog transportera sa jednom spiralom). Skraćivanjem dodatnih zavojnica, koje su usmerene u istom smeru kao i pužna spirala, unekoliko se smanjuje putanja čestice, na dužinu od 1728,8 mm (usled prekidanja zavojnice na sredini pužnog transportera). Putanja čestice se produžava na 1764.4 mm, kada se ugrade dodatne zavojne površine koje su usmerene u suprotnom pravcu od pravca pužne spirale. Ugradnjom tri dodatna pravolinijske letve, dobijena je najduža putanja čestice: 2061,6 mm., Screw conveyors are used extensively in food, plastics, mineral processing, agriculture and processing industries for elevating and/or transporting bulk materials over short to medium distances. Despite their apparent simplicity in design, the transportation action is very complex for design and constructors have tended to rely heavily on empirical performance data. Screw conveyor performance is affected by its operating conditions (such as: the rotational speed of the screw, the inclination of the screw conveyor and its volumetric fill level). In this paper, horizontal, several single-pitch screw conveyors with some geometry variations in screw blade were investigated for mixing action during transport, using Discrete Element Method (DEM). The influence of geometry modifications on the performance of screw conveyor was examined, different screw designs were compared, and the effects of geometrical variations on mixing performances during transport were explored. During the transport, the particle tumbles down from the top of the helix to the next free surface and that segment of the path was used for auxiliary mixing action. The particle path is dramatically increased with the addition of three complementary helices oriented in the same direction as screw blades (1458.2 mm compared to 397.6 mm in case of single flight screw conveyor). Transport route enlarges to 1764.4 mm, when installing helices oriented in the opposite direction from screw blades. By addition of straight line blade to single flight screw conveyor, the longest particle path is being reached: 2061.6 mm.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Korišćenje metode diskretnih elemenata na modelovanje pužnih transportera-miksera, Discrete element modelling of screw conveyor-mixers",
pages = "101-95",
number = "1",
volume = "69",
doi = "10.2298/HEMIND130412026J",
url = "conv_71"
}

Jovanović, A., Pezo, L., Stanojlović, S., Kosanić, N.,& Lević, L.. (2015). Korišćenje metode diskretnih elemenata na modelovanje pužnih transportera-miksera. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 69(1), 95-101.
https://doi.org/10.2298/HEMIND130412026J
conv_71

Jovanović A, Pezo L, Stanojlović S, Kosanić N, Lević L. Korišćenje metode diskretnih elemenata na modelovanje pužnih transportera-miksera. in Hemijska industrija. 2015;69(1):95-101.
doi:10.2298/HEMIND130412026J
conv_71 .

Jovanović, Aca, Pezo, Lato, Stanojlović, Sanja, Kosanić, Nenad, Lević, Ljubinko, "Korišćenje metode diskretnih elemenata na modelovanje pužnih transportera-miksera" in Hemijska industrija, 69, no. 1 (2015):95-101,
https://doi.org/10.2298/HEMIND130412026J .,
conv_71 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Pavlović, Mirjana
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Simonović, Branislav R.
AU  - Lević, Ljubinko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/348
AB  - Termalne karakteristike svežeg i osmotski dehidriranog svinjskog mesa u melasi šećerne repe, praćene su metodom diferencijalne skenirajuće kalorimetrije (DSC). Uzorci osmotski dehidriranog svinjskog mesa, mase od 7-11 mg (sadržaj vlage 5-20%) hlađeni su od 20°C do -90 °C, uravnoteženi 5 min a zatim grejani od -90 °C do 150 °C brzinom grejanja 5°C/min. Temperatura staklastog prelaza (Tg) određena je iz dobijene DSC krive pomoću programa TA Advantage. Kod uzoraka s malim procentom vlage, nađen je staklasti prelaz, pošto je veliki udeo vode vezan za čvrsti matriks. Povećavanjem sadržaja vlage u uzorku (5-20%) snižavaju se temperature staklastog prelaza od -6,8 °C do -10,3 °C. Rezultati DSC analize svežeg mesa pokazali su izostanak staklastog prelaza.
AB  - Thermal behavior of and fresh and osmotically dehydrated pork meat in sugar beat molasses pork meat was studied by Differential scanning calorimetry (DSC). Samples of 7-11 mg (moisture content 5-20%) of osmotically dehydrated pork meat in aluminum pans were cooled from 20°C to -90 °C, equilibrated for 5 min and scanned initially from -90 °C to 150 °C at a rate of 5°C/min. The glass transition temperature (Tg) was determined from the DSC heat flow curves with TA Advantage software. Since much of the water was bound to the solid matrix, samples with low moisture content only showed up the glass transition. Tg decrease with increasing moisture content. Tg decreased from -6.0 °C to -10.1 °C when the moisture content increased from 5% to 20%. DSC curves of fresh pork meat did not showed the glass transition.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Staklasti prelaz osmotski dehidriranog svinjskog mesa
T1  - The glass transition of osmotically dehydrated pork meat
EP  - 102
IS  - 3
SP  - 100
VL  - 18
UR  - conv_109
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Pavlović, Mirjana and Zlatanović, Snežana and Kovačević, Olgica and Simonović, Branislav R. and Lević, Ljubinko",
year = "2014",
abstract = "Termalne karakteristike svežeg i osmotski dehidriranog svinjskog mesa u melasi šećerne repe, praćene su metodom diferencijalne skenirajuće kalorimetrije (DSC). Uzorci osmotski dehidriranog svinjskog mesa, mase od 7-11 mg (sadržaj vlage 5-20%) hlađeni su od 20°C do -90 °C, uravnoteženi 5 min a zatim grejani od -90 °C do 150 °C brzinom grejanja 5°C/min. Temperatura staklastog prelaza (Tg) određena je iz dobijene DSC krive pomoću programa TA Advantage. Kod uzoraka s malim procentom vlage, nađen je staklasti prelaz, pošto je veliki udeo vode vezan za čvrsti matriks. Povećavanjem sadržaja vlage u uzorku (5-20%) snižavaju se temperature staklastog prelaza od -6,8 °C do -10,3 °C. Rezultati DSC analize svežeg mesa pokazali su izostanak staklastog prelaza., Thermal behavior of and fresh and osmotically dehydrated pork meat in sugar beat molasses pork meat was studied by Differential scanning calorimetry (DSC). Samples of 7-11 mg (moisture content 5-20%) of osmotically dehydrated pork meat in aluminum pans were cooled from 20°C to -90 °C, equilibrated for 5 min and scanned initially from -90 °C to 150 °C at a rate of 5°C/min. The glass transition temperature (Tg) was determined from the DSC heat flow curves with TA Advantage software. Since much of the water was bound to the solid matrix, samples with low moisture content only showed up the glass transition. Tg decrease with increasing moisture content. Tg decreased from -6.0 °C to -10.1 °C when the moisture content increased from 5% to 20%. DSC curves of fresh pork meat did not showed the glass transition.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Staklasti prelaz osmotski dehidriranog svinjskog mesa, The glass transition of osmotically dehydrated pork meat",
pages = "102-100",
number = "3",
volume = "18",
url = "conv_109"
}

Ostojić, S., Micić, D., Pavlović, M., Zlatanović, S., Kovačević, O., Simonović, B. R.,& Lević, L.. (2014). Staklasti prelaz osmotski dehidriranog svinjskog mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 100-102.
conv_109

Ostojić S, Micić D, Pavlović M, Zlatanović S, Kovačević O, Simonović BR, Lević L. Staklasti prelaz osmotski dehidriranog svinjskog mesa. in Journal on Processing and Energy in Agriculture. 2014;18(3):100-102.
conv_109 .

Ostojić, Sanja, Micić, Darko, Pavlović, Mirjana, Zlatanović, Snežana, Kovačević, Olgica, Simonović, Branislav R., Lević, Ljubinko, "Staklasti prelaz osmotski dehidriranog svinjskog mesa" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):100-102,
conv_109 .

TY  - JOUR
AU  - Filipović, Vladimir
AU  - Ćurčić, Biljana
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Lević, Ljubinko
AU  - Pezo, Lato
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/340
AB  - Smanjenje količine utrošene energije po jedinici uklonjenje vode iz namirnica je neophodno u cilju povećanje ukupne efikasnosti procesa, smanjivanja troškova proizvodnje, kao i smanjivanja uticaja visoke potrošnje energije na životnu sredinu. Osmotska dehidratacija je proces niske energetske zahtevnosti pošto se proces uklanjanja vode iz sirovina biljnog i animalnog porekla odvija bez fazne transformacije. Cilj ovog istraživanja je procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa na tri različite temperature procesa, u tri različita osmotska rastvora i pri isto-strujnim i protiv-strujnim izvedbama procesima. Da bi se izračunala energetska efikasnost procesa osmotske dehidratacije, konvektivno sušenje je uzeto kao bazni proces za poređenje. Nivoi ušteđene tolotne energije u procesima osmotske dehidratacije u poređenju sa procesima konvektivnog sušenja kretali su se od 1.40 MJ do 1.97 MJ po 1 kg svežeg mesa. Modifikacijom tehnološkog postupka iz isto-strujnog u protiv-strujni proces, energetska efikasnost se povećala za 13%. Povećanjem temperature procesa osmotske dehidratacije, nije se u dovoljnoj meri povećala tehnološka efikasnost procesa, da bi kompenzovala dodatni utrošak energije za zagrevanje sistema svinjsko meso/osmotski rastvor u energetskom bilansu. Na osnovu prikazanih rezultata može se zaključiti da optimizaciju procesa osmotske dehidratacije svinjskog mesa sa aspekta energetske efikasnosti treba voditi u smeru: odabira melase kao osmostkog rastvora, procesne temperature od 20°C i protiv-strujnog procesa osmotske dehidratacije.
AB  - Osmotic dehydration is a low-energy process since water removal from the raw material is without phase change. The goal of this research is to estimate energy efficiency of the process of osmotic dehydration of pork meat at three different process temperatures, in three different osmotic solutions and in co- and counter-current processes. In order to calculate energy efficiency of the process of osmotic dehydration, convective drying was used as a base process for comparison. Levels of the saved heat energy in the process of osmotic dehydration in comparison to convective drying were from 1.40 MJ to 1.97 MJ per 1 kg of fresh meat. Based on the presented results it can be concluded that the optimization of the process of osmotic dehydration from the aspect of energy efficiency has to include: choosing molasses as an osmotic solution; process temperature of 20°C; choosing counter-current process due to higher energy efficiency.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa
T1  - Estimation of energy efficiency of the process of osmotic dehydration of pork meat
EP  - 21
IS  - 1
SP  - 18
VL  - 18
UR  - conv_107
ER  - 

@article{
author = "Filipović, Vladimir and Ćurčić, Biljana and Nićetin, Milica and Knežević, Violeta and Lević, Ljubinko and Pezo, Lato",
year = "2014",
abstract = "Smanjenje količine utrošene energije po jedinici uklonjenje vode iz namirnica je neophodno u cilju povećanje ukupne efikasnosti procesa, smanjivanja troškova proizvodnje, kao i smanjivanja uticaja visoke potrošnje energije na životnu sredinu. Osmotska dehidratacija je proces niske energetske zahtevnosti pošto se proces uklanjanja vode iz sirovina biljnog i animalnog porekla odvija bez fazne transformacije. Cilj ovog istraživanja je procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa na tri različite temperature procesa, u tri različita osmotska rastvora i pri isto-strujnim i protiv-strujnim izvedbama procesima. Da bi se izračunala energetska efikasnost procesa osmotske dehidratacije, konvektivno sušenje je uzeto kao bazni proces za poređenje. Nivoi ušteđene tolotne energije u procesima osmotske dehidratacije u poređenju sa procesima konvektivnog sušenja kretali su se od 1.40 MJ do 1.97 MJ po 1 kg svežeg mesa. Modifikacijom tehnološkog postupka iz isto-strujnog u protiv-strujni proces, energetska efikasnost se povećala za 13%. Povećanjem temperature procesa osmotske dehidratacije, nije se u dovoljnoj meri povećala tehnološka efikasnost procesa, da bi kompenzovala dodatni utrošak energije za zagrevanje sistema svinjsko meso/osmotski rastvor u energetskom bilansu. Na osnovu prikazanih rezultata može se zaključiti da optimizaciju procesa osmotske dehidratacije svinjskog mesa sa aspekta energetske efikasnosti treba voditi u smeru: odabira melase kao osmostkog rastvora, procesne temperature od 20°C i protiv-strujnog procesa osmotske dehidratacije., Osmotic dehydration is a low-energy process since water removal from the raw material is without phase change. The goal of this research is to estimate energy efficiency of the process of osmotic dehydration of pork meat at three different process temperatures, in three different osmotic solutions and in co- and counter-current processes. In order to calculate energy efficiency of the process of osmotic dehydration, convective drying was used as a base process for comparison. Levels of the saved heat energy in the process of osmotic dehydration in comparison to convective drying were from 1.40 MJ to 1.97 MJ per 1 kg of fresh meat. Based on the presented results it can be concluded that the optimization of the process of osmotic dehydration from the aspect of energy efficiency has to include: choosing molasses as an osmotic solution; process temperature of 20°C; choosing counter-current process due to higher energy efficiency.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa, Estimation of energy efficiency of the process of osmotic dehydration of pork meat",
pages = "21-18",
number = "1",
volume = "18",
url = "conv_107"
}

Filipović, V., Ćurčić, B., Nićetin, M., Knežević, V., Lević, L.,& Pezo, L.. (2014). Procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(1), 18-21.
conv_107

Filipović V, Ćurčić B, Nićetin M, Knežević V, Lević L, Pezo L. Procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa. in Journal on Processing and Energy in Agriculture. 2014;18(1):18-21.
conv_107 .

Filipović, Vladimir, Ćurčić, Biljana, Nićetin, Milica, Knežević, Violeta, Lević, Ljubinko, Pezo, Lato, "Procena energetske efikasnosti procesa osmotske dehidratacije svinjskog mesa" in Journal on Processing and Energy in Agriculture, 18, no. 1 (2014):18-21,
conv_107 .

TY  - JOUR
AU  - Knežević, Violeta
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Pezo, Lato
AU  - Kuljanin, Tatjana
AU  - Lević, Ljubinko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/365
AB  - Ovaj rad predstavlja istraživanje osmotskog tretmana lista koprive u dva različita osmotska rastvora (melasa i ternari rastvor) na sobnoj temperaturi i atmosferskom pritisku. Glavni cilj je bio da se ispita uticaj vrste osmotskog rastvora i vremena imerzije na fenomene prenosa mase tokom osmotskog tretmana. Praćeni su različiti parametri kinetike (gubitak vode, priraštaj suve materije, odnos gubitka vode i priraštaja suve materije, normalni sadržaj suve materije i normalni sadržaj vlage) nakon 30-90 minuta proceasa. PCA je pokazala dobre mogućnosti za razdvajanje grupa različitih uzoraka, u odnosu na određivane kinetičke parametre, a SS je korišćena za određivanje optimalnih procesnih parametara.
AB  - The presented paper describes an investigation of osmotic treatment of nettle leaves in two different osmotic solutions (sugar beet molasses and ternary solution), under atmospheric pressure, at room temperature. The main objective was to examine the influence of type of osmotic agents and immersion time on the mass transfer phenomena during osmotic treatment. Different kinetics parameters were monitored (water loss, solid gain, water loss to solid gain ratio, weight reduction, normalized solid content and normalized moisture content), after 30-90 min of process. Principal Component Analysis showed good discrimination capabilities for different samples, while Standard Score was used in optimal process parameters determination.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Osmotski tretman lista koprive u dva različita rastvora-kinetika prenosa mase
T1  - Osmotic treatment of nettle leaves in two different solutions-mass transfer kinetics
EP  - 125
IS  - 3
SP  - 123
VL  - 18
UR  - conv_112
ER  - 

@article{
author = "Knežević, Violeta and Lončar, Biljana and Nićetin, Milica and Filipović, Vladimir and Pezo, Lato and Kuljanin, Tatjana and Lević, Ljubinko",
year = "2014",
abstract = "Ovaj rad predstavlja istraživanje osmotskog tretmana lista koprive u dva različita osmotska rastvora (melasa i ternari rastvor) na sobnoj temperaturi i atmosferskom pritisku. Glavni cilj je bio da se ispita uticaj vrste osmotskog rastvora i vremena imerzije na fenomene prenosa mase tokom osmotskog tretmana. Praćeni su različiti parametri kinetike (gubitak vode, priraštaj suve materije, odnos gubitka vode i priraštaja suve materije, normalni sadržaj suve materije i normalni sadržaj vlage) nakon 30-90 minuta proceasa. PCA je pokazala dobre mogućnosti za razdvajanje grupa različitih uzoraka, u odnosu na određivane kinetičke parametre, a SS je korišćena za određivanje optimalnih procesnih parametara., The presented paper describes an investigation of osmotic treatment of nettle leaves in two different osmotic solutions (sugar beet molasses and ternary solution), under atmospheric pressure, at room temperature. The main objective was to examine the influence of type of osmotic agents and immersion time on the mass transfer phenomena during osmotic treatment. Different kinetics parameters were monitored (water loss, solid gain, water loss to solid gain ratio, weight reduction, normalized solid content and normalized moisture content), after 30-90 min of process. Principal Component Analysis showed good discrimination capabilities for different samples, while Standard Score was used in optimal process parameters determination.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Osmotski tretman lista koprive u dva različita rastvora-kinetika prenosa mase, Osmotic treatment of nettle leaves in two different solutions-mass transfer kinetics",
pages = "125-123",
number = "3",
volume = "18",
url = "conv_112"
}

Knežević, V., Lončar, B., Nićetin, M., Filipović, V., Pezo, L., Kuljanin, T.,& Lević, L.. (2014). Osmotski tretman lista koprive u dva različita rastvora-kinetika prenosa mase. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 123-125.
conv_112

Knežević V, Lončar B, Nićetin M, Filipović V, Pezo L, Kuljanin T, Lević L. Osmotski tretman lista koprive u dva različita rastvora-kinetika prenosa mase. in Journal on Processing and Energy in Agriculture. 2014;18(3):123-125.
conv_112 .

Knežević, Violeta, Lončar, Biljana, Nićetin, Milica, Filipović, Vladimir, Pezo, Lato, Kuljanin, Tatjana, Lević, Ljubinko, "Osmotski tretman lista koprive u dva različita rastvora-kinetika prenosa mase" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):123-125,
conv_112 .

TY  - JOUR
AU  - Jovanović, Aca
AU  - Pezo, Milada
AU  - Pezo, Lato
AU  - Stanojlović, Sanja
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Lević, Ljubinko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/363
AB  - Pužni transporteri su dobro poznata procesna oprema, koja se veoma intenzivno koristi u različitim granama industrije, uglavnom za podizanje i/ili transport rasutih materijala na kratkim i srednjim rastojanjima. Pužni transporteri se koriste u proizvodnji i preradi hrane, u industriji plastike, preradi mineralnih sirovina, u poljoprivrednoj proizvodnji kao i u prerađivačkoj industriji. Uprkos veoma jednostavnoj konstrukciji, sam transport materijala pužnim transporterom je veoma složen za razumevanje i optimizaciju (korišćenjem matematičkih modela) i konstruktori se veoma često oslanjaju na iskustvene podatke pri konstruisanju i izradi. U ovom radu je opisano nekoliko horizontalnih puževa, konstantne dužine koraka puža, sa izvesnim izmenama u geometriji pužnih spirala, kod kojih su testirane mogućnosti mešanja tokom transporta materijala, korišćenjem 'Metode diskretnih elemenata'.Ispitivani su uticaji ovih izmena u geometriji na transportne performanse pužnog transportera, različita konstrukciona rešenja su međusobno poređena, kao i efekti ovih izmena u geometriji na mešanje u toku transporta.Tokom transporta u pužnom transporteru, čestice padaju sa vrha pužne spirale na prvu sledeću slobodnu površinu pužne spirale i taj segment putanje čestice može da bude iskorišćen za dopunsko mešanje materijala tokom transporta. Putanja čestice se drastično povećava ugradnjom tri dodatne zavojne površine usmerene u isom pravcu kao i pužna spirala. Skraćivanjem dodatnih zavojnica, koje su usmerene u istom smeru kao i pužna spirala, unekoliko se smanjuje putanja čestice (usled prekidanja zavojnice na sredini pužnog transportera). Putanja čestice se produžava, kada se ugrade dodatne zavojne površine koje su usmerene u suprotnom pravcu od pravca pužne spirale. Ugradnjom tri dodatna pravolinijske letve, dobijena je najduža putanja čestice.
AB  - Single pitch screw conveyors are commonly used equipment in industry, used for transport of bulk materials. In this paper, several horizontal single-pitch screw conveyors with modifications in helices geometry were investigated for mixing action during transport, using Discrete Element Method. The influence of geometry variations on the performance of screw conveyor was examined, different designs were compared, and their effects on mixing performances were investigated. During the transport, the particle tumbles down from the top of the helix to the next free surface and that segment of the path was used for auxiliary mixing action. According to results, the addition of three complementary helices or blades, oriented in the same, or the opposite direction of screw helix, enlarges the particle path within the screw conveyor 3 - 5 times.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Korišćenje pužnog transportera kao predmešača - model diskretnih elemenata
T1  - Utilization of screw conveyor as pre-mixer: Discrete element model
EP  - 114
IS  - 3
SP  - 111
VL  - 18
UR  - conv_110
ER  - 

@article{
author = "Jovanović, Aca and Pezo, Milada and Pezo, Lato and Stanojlović, Sanja and Lončar, Biljana and Nićetin, Milica and Lević, Ljubinko",
year = "2014",
abstract = "Pužni transporteri su dobro poznata procesna oprema, koja se veoma intenzivno koristi u različitim granama industrije, uglavnom za podizanje i/ili transport rasutih materijala na kratkim i srednjim rastojanjima. Pužni transporteri se koriste u proizvodnji i preradi hrane, u industriji plastike, preradi mineralnih sirovina, u poljoprivrednoj proizvodnji kao i u prerađivačkoj industriji. Uprkos veoma jednostavnoj konstrukciji, sam transport materijala pužnim transporterom je veoma složen za razumevanje i optimizaciju (korišćenjem matematičkih modela) i konstruktori se veoma često oslanjaju na iskustvene podatke pri konstruisanju i izradi. U ovom radu je opisano nekoliko horizontalnih puževa, konstantne dužine koraka puža, sa izvesnim izmenama u geometriji pužnih spirala, kod kojih su testirane mogućnosti mešanja tokom transporta materijala, korišćenjem 'Metode diskretnih elemenata'.Ispitivani su uticaji ovih izmena u geometriji na transportne performanse pužnog transportera, različita konstrukciona rešenja su međusobno poređena, kao i efekti ovih izmena u geometriji na mešanje u toku transporta.Tokom transporta u pužnom transporteru, čestice padaju sa vrha pužne spirale na prvu sledeću slobodnu površinu pužne spirale i taj segment putanje čestice može da bude iskorišćen za dopunsko mešanje materijala tokom transporta. Putanja čestice se drastično povećava ugradnjom tri dodatne zavojne površine usmerene u isom pravcu kao i pužna spirala. Skraćivanjem dodatnih zavojnica, koje su usmerene u istom smeru kao i pužna spirala, unekoliko se smanjuje putanja čestice (usled prekidanja zavojnice na sredini pužnog transportera). Putanja čestice se produžava, kada se ugrade dodatne zavojne površine koje su usmerene u suprotnom pravcu od pravca pužne spirale. Ugradnjom tri dodatna pravolinijske letve, dobijena je najduža putanja čestice., Single pitch screw conveyors are commonly used equipment in industry, used for transport of bulk materials. In this paper, several horizontal single-pitch screw conveyors with modifications in helices geometry were investigated for mixing action during transport, using Discrete Element Method. The influence of geometry variations on the performance of screw conveyor was examined, different designs were compared, and their effects on mixing performances were investigated. During the transport, the particle tumbles down from the top of the helix to the next free surface and that segment of the path was used for auxiliary mixing action. According to results, the addition of three complementary helices or blades, oriented in the same, or the opposite direction of screw helix, enlarges the particle path within the screw conveyor 3 - 5 times.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Korišćenje pužnog transportera kao predmešača - model diskretnih elemenata, Utilization of screw conveyor as pre-mixer: Discrete element model",
pages = "114-111",
number = "3",
volume = "18",
url = "conv_110"
}

Jovanović, A., Pezo, M., Pezo, L., Stanojlović, S., Lončar, B., Nićetin, M.,& Lević, L.. (2014). Korišćenje pužnog transportera kao predmešača - model diskretnih elemenata. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 111-114.
conv_110

Jovanović A, Pezo M, Pezo L, Stanojlović S, Lončar B, Nićetin M, Lević L. Korišćenje pužnog transportera kao predmešača - model diskretnih elemenata. in Journal on Processing and Energy in Agriculture. 2014;18(3):111-114.
conv_110 .

Jovanović, Aca, Pezo, Milada, Pezo, Lato, Stanojlović, Sanja, Lončar, Biljana, Nićetin, Milica, Lević, Ljubinko, "Korišćenje pužnog transportera kao predmešača - model diskretnih elemenata" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):111-114,
conv_110 .

TY  - JOUR
AU  - Filipović, Vladimir
AU  - Lević, Ljubinko
AU  - Ćurčić, Biljana
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Mišljenović, Nevena
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/353
AB  - Ovaj rad prikazuje uticaje različitih procesnih temperatura (20, 35 i 50 °C), vremena potapanja (1,3 i 5 h) i koncentracija osmotskog rastvora, koji se sastoji iz melase šećerne repe i vodenog rastvora NaCl i saharoze, na proces osmotske dehidratacije kockica od svinjskog mesa (M. triceps brachii), veličine1 cm3, pri atmosferskom pritisku. Glavni cilj je bio ispitivanje uticaja različitih parametara na kinetiku prenosa mase tokom osmotskog tretmana. Praćeni odzivi sistema bili su: gubitak vode, prirast suve materije i aktivnost vode. Optimalni uslovi osmotske dehidratacije (temperatura od 40 °C, vreme tretmana od 4,1 h i koncentracija od 67%) su ustanovljeni koristeći metodu odzivne površine i preklapajući konturne površine za svaki procesni parametar, a dobijeni optimalni odzivi bili su: gubitak vode: 0,46, prirast suve materije: 0,15 i aktivnost vode: 0,79. Takođe su određeni transportni koeficijenti za transfer vode i rastvoljivih materija, kao i energija aktivacije za sve uzorke.
AB  - This paper presents the effects of process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 h) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of 1 cm3 pork meat (M. triceps brachii) cubes at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system's responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67%) were determined using response surface methodology, by superimposing the contour plots of each process variable, and the responses were: water loss, 0.46, solid gain, 0.15, and water activity, 0.79. Transport coefficients for both solids and water transfer, and energy of activation for all samples were also determined.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Optimizacija kinetike prenosa mase tokom osmotske dehidratacije kockica svinjskog mesa u kompleksnom osmotskom rastvoru
T1  - Optimization of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution
EP  - 314
IS  - 3
SP  - 305
VL  - 20
DO  - 10.2298/CICEQ120511012F
UR  - conv_89
ER  - 

@article{
author = "Filipović, Vladimir and Lević, Ljubinko and Ćurčić, Biljana and Nićetin, Milica and Pezo, Lato and Mišljenović, Nevena",
year = "2014",
abstract = "Ovaj rad prikazuje uticaje različitih procesnih temperatura (20, 35 i 50 °C), vremena potapanja (1,3 i 5 h) i koncentracija osmotskog rastvora, koji se sastoji iz melase šećerne repe i vodenog rastvora NaCl i saharoze, na proces osmotske dehidratacije kockica od svinjskog mesa (M. triceps brachii), veličine1 cm3, pri atmosferskom pritisku. Glavni cilj je bio ispitivanje uticaja različitih parametara na kinetiku prenosa mase tokom osmotskog tretmana. Praćeni odzivi sistema bili su: gubitak vode, prirast suve materije i aktivnost vode. Optimalni uslovi osmotske dehidratacije (temperatura od 40 °C, vreme tretmana od 4,1 h i koncentracija od 67%) su ustanovljeni koristeći metodu odzivne površine i preklapajući konturne površine za svaki procesni parametar, a dobijeni optimalni odzivi bili su: gubitak vode: 0,46, prirast suve materije: 0,15 i aktivnost vode: 0,79. Takođe su određeni transportni koeficijenti za transfer vode i rastvoljivih materija, kao i energija aktivacije za sve uzorke., This paper presents the effects of process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 h) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of 1 cm3 pork meat (M. triceps brachii) cubes at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system's responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67%) were determined using response surface methodology, by superimposing the contour plots of each process variable, and the responses were: water loss, 0.46, solid gain, 0.15, and water activity, 0.79. Transport coefficients for both solids and water transfer, and energy of activation for all samples were also determined.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Optimizacija kinetike prenosa mase tokom osmotske dehidratacije kockica svinjskog mesa u kompleksnom osmotskom rastvoru, Optimization of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution",
pages = "314-305",
number = "3",
volume = "20",
doi = "10.2298/CICEQ120511012F",
url = "conv_89"
}

Filipović, V., Lević, L., Ćurčić, B., Nićetin, M., Pezo, L.,& Mišljenović, N.. (2014). Optimizacija kinetike prenosa mase tokom osmotske dehidratacije kockica svinjskog mesa u kompleksnom osmotskom rastvoru. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 20(3), 305-314.
https://doi.org/10.2298/CICEQ120511012F
conv_89

Filipović V, Lević L, Ćurčić B, Nićetin M, Pezo L, Mišljenović N. Optimizacija kinetike prenosa mase tokom osmotske dehidratacije kockica svinjskog mesa u kompleksnom osmotskom rastvoru. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2014;20(3):305-314.
doi:10.2298/CICEQ120511012F
conv_89 .

Filipović, Vladimir, Lević, Ljubinko, Ćurčić, Biljana, Nićetin, Milica, Pezo, Lato, Mišljenović, Nevena, "Optimizacija kinetike prenosa mase tokom osmotske dehidratacije kockica svinjskog mesa u kompleksnom osmotskom rastvoru" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 20, no. 3 (2014):305-314,
https://doi.org/10.2298/CICEQ120511012F .,
conv_89 .

TY  - JOUR
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Lević, Ljubinko
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Kuljanin, Tatjana
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/345
AB  - Osmotski tretman ribe (Carassius gibelio) ipitivan je u dva osmotska rastvora (u šećerno-slanom rastvoru-S1 i rastvoru šećerne repe-S2), na tri temperature rastvora (10, 20 i 30oC), pri atmosferskom pritisku. Cilj ovog istraživanja bio je utvrđivanje uticaja vrste i koncetracije osmotskog rastvora, temperature i vremena imerzije na gubitak vode, priraštaj suve materije, sadržaj suve materije, aw i sadržaj minerala ((Na, K, Ca i Mg). Melasa šećerne repe se pokazala kao bolji osmotski rastvor prema svim posmatranim parametrima.
AB  - Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Osmotska dehidratacija mesa ribe - analiza glavnih komponenti
T1  - Osmotic dehydration of fish: Principal component analysis
EP  - 53
IS  - 45
SP  - 45
DO  - 10.2298/APT1445045L
UR  - conv_83
ER  - 

@article{
author = "Lončar, Biljana and Pezo, Lato and Lević, Ljubinko and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta and Kuljanin, Tatjana",
year = "2014",
abstract = "Osmotski tretman ribe (Carassius gibelio) ipitivan je u dva osmotska rastvora (u šećerno-slanom rastvoru-S1 i rastvoru šećerne repe-S2), na tri temperature rastvora (10, 20 i 30oC), pri atmosferskom pritisku. Cilj ovog istraživanja bio je utvrđivanje uticaja vrste i koncetracije osmotskog rastvora, temperature i vremena imerzije na gubitak vode, priraštaj suve materije, sadržaj suve materije, aw i sadržaj minerala ((Na, K, Ca i Mg). Melasa šećerne repe se pokazala kao bolji osmotski rastvor prema svim posmatranim parametrima., Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Osmotska dehidratacija mesa ribe - analiza glavnih komponenti, Osmotic dehydration of fish: Principal component analysis",
pages = "53-45",
number = "45",
doi = "10.2298/APT1445045L",
url = "conv_83"
}

Lončar, B., Pezo, L., Lević, L., Filipović, V., Nićetin, M., Knežević, V.,& Kuljanin, T.. (2014). Osmotska dehidratacija mesa ribe - analiza glavnih komponenti. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(45), 45-53.
https://doi.org/10.2298/APT1445045L
conv_83

Lončar B, Pezo L, Lević L, Filipović V, Nićetin M, Knežević V, Kuljanin T. Osmotska dehidratacija mesa ribe - analiza glavnih komponenti. in Acta periodica technologica. 2014;(45):45-53.
doi:10.2298/APT1445045L
conv_83 .

Lončar, Biljana, Pezo, Lato, Lević, Ljubinko, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, Kuljanin, Tatjana, "Osmotska dehidratacija mesa ribe - analiza glavnih komponenti" in Acta periodica technologica, no. 45 (2014):45-53,
https://doi.org/10.2298/APT1445045L .,
conv_83 .

TY  - JOUR
AU  - Pezo, Lato
AU  - Šuput, Danijela
AU  - Lević, Ljubinko
AU  - Cvetković, Biljana
AU  - Kovačević, Olgica
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/357
AB  - The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 +/- 2) degrees C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 degrees C, 40 degrees C and 60 degrees C) during four different immersion durations (15 min, 30 mm, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 degrees C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dVwas observed at 40 degrees C and 30 mm (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and dV showed good accuracy compared to experimental results (coefficient of determination, r(2), ranged between 99.171-93.665), while the best of five artificial neural network models gained r(2) in the range of 0.992 0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2.
PB  - Food Reseach Institute
T2  - Journal of Food and Nutrition Research
T1  - Effects of temperature and immersion time on rehydration of osmotically treated pork meat
EP  - 270
IS  - 3
SP  - 260
VL  - 53
UR  - conv_1230
ER  - 

@article{
author = "Pezo, Lato and Šuput, Danijela and Lević, Ljubinko and Cvetković, Biljana and Kovačević, Olgica",
year = "2014",
abstract = "The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 +/- 2) degrees C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 degrees C, 40 degrees C and 60 degrees C) during four different immersion durations (15 min, 30 mm, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 degrees C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dVwas observed at 40 degrees C and 30 mm (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and dV showed good accuracy compared to experimental results (coefficient of determination, r(2), ranged between 99.171-93.665), while the best of five artificial neural network models gained r(2) in the range of 0.992 0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2.",
publisher = "Food Reseach Institute",
journal = "Journal of Food and Nutrition Research",
title = "Effects of temperature and immersion time on rehydration of osmotically treated pork meat",
pages = "270-260",
number = "3",
volume = "53",
url = "conv_1230"
}

Pezo, L., Šuput, D., Lević, L., Cvetković, B.,& Kovačević, O.. (2014). Effects of temperature and immersion time on rehydration of osmotically treated pork meat. in Journal of Food and Nutrition Research
Food Reseach Institute., 53(3), 260-270.
conv_1230

Pezo L, Šuput D, Lević L, Cvetković B, Kovačević O. Effects of temperature and immersion time on rehydration of osmotically treated pork meat. in Journal of Food and Nutrition Research. 2014;53(3):260-270.
conv_1230 .

Pezo, Lato, Šuput, Danijela, Lević, Ljubinko, Cvetković, Biljana, Kovačević, Olgica, "Effects of temperature and immersion time on rehydration of osmotically treated pork meat" in Journal of Food and Nutrition Research, 53, no. 3 (2014):260-270,
conv_1230 .

TY  - JOUR
AU  - Jovanović, Aca
AU  - Pezo, Milada
AU  - Pezo, Lato
AU  - Lević, Ljubinko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/334
AB  - Mixing of powders, particles and/or granules obtains an economic importance in various technologies, and in the food, pharmaceutical and chemical industries. In many cases, the mixing process greatly influences the quality of the final product. The parameters of the mixing process and the design of equipment have a strong impact on the mixing efficiency, and the quality and the price of the intermediate or final product. In this study, the discrete element method (DEM) is used for modeling of granular flow in various multiple Komax and Ross mixing applications. Computational fluid dynamic (CFD) method was used for modeling of fluid flow through the Eulerian multiphase model. Coupling of these two methods provides reliable, sufficiently correct and adequate results of the proposed model compared to experimental measurements. The objective of this paper is to predict the behavior of particles in different static mixer configurations. The results of the numerical simulation are compared with appropriate experimental results. Application of this model provides the optimization of the geometry and parameters of mixing systems taking into account the quality of the mixing process and the cost of the final product.
T2  - Powder Technology
T1  - DEM/CFD analysis of granular flow in static mixers
EP  - 248
SP  - 240
VL  - 266
DO  - 10.1016/j.powtec.2014.06.032
UR  - conv_504
ER  - 

@article{
author = "Jovanović, Aca and Pezo, Milada and Pezo, Lato and Lević, Ljubinko",
year = "2014",
abstract = "Mixing of powders, particles and/or granules obtains an economic importance in various technologies, and in the food, pharmaceutical and chemical industries. In many cases, the mixing process greatly influences the quality of the final product. The parameters of the mixing process and the design of equipment have a strong impact on the mixing efficiency, and the quality and the price of the intermediate or final product. In this study, the discrete element method (DEM) is used for modeling of granular flow in various multiple Komax and Ross mixing applications. Computational fluid dynamic (CFD) method was used for modeling of fluid flow through the Eulerian multiphase model. Coupling of these two methods provides reliable, sufficiently correct and adequate results of the proposed model compared to experimental measurements. The objective of this paper is to predict the behavior of particles in different static mixer configurations. The results of the numerical simulation are compared with appropriate experimental results. Application of this model provides the optimization of the geometry and parameters of mixing systems taking into account the quality of the mixing process and the cost of the final product.",
journal = "Powder Technology",
title = "DEM/CFD analysis of granular flow in static mixers",
pages = "248-240",
volume = "266",
doi = "10.1016/j.powtec.2014.06.032",
url = "conv_504"
}

Jovanović, A., Pezo, M., Pezo, L.,& Lević, L.. (2014). DEM/CFD analysis of granular flow in static mixers. in Powder Technology, 266, 240-248.
https://doi.org/10.1016/j.powtec.2014.06.032
conv_504

Jovanović A, Pezo M, Pezo L, Lević L. DEM/CFD analysis of granular flow in static mixers. in Powder Technology. 2014;266:240-248.
doi:10.1016/j.powtec.2014.06.032
conv_504 .

Jovanović, Aca, Pezo, Milada, Pezo, Lato, Lević, Ljubinko, "DEM/CFD analysis of granular flow in static mixers" in Powder Technology, 266 (2014):240-248,
https://doi.org/10.1016/j.powtec.2014.06.032 .,
conv_504 .

TY  - JOUR
AU  - Koprivica, Gordana B.
AU  - Pezo, Lato
AU  - Ćurčić, Biljana
AU  - Lević, Ljubinko
AU  - Šuput, Danijela
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/325
AB  - This paper describes the effects of different concentrations of sugar beet molasses (40-80%) and immersion times (1-5 h) on osmotic dehydration/impregnation of apple cubes. Osmotic dehydration process was conducted at constant temperature of 55C and under atmospheric pressure. Analysis of variance was used in order to find significant effects of solution concentration and immersion time on water loss, solid gain, carbohydrates and minerals content, as well as change in colors and textural characteristics. It was found that the influence of both process variables were statistically significant at P  LT  0.05 level, on almost all of examined responses, with the exception of minerals content (Ca and K content were found insignificant, while Na was found significant at P  LT  0.10 level). The optimum processing conditions were determined by response surface method, coupled with fuzzy synthetic evaluation algorithm, using membership trapezoidal function, with defined optimal interval values, depending on a final usage of dehydrated fruit.
T2  - Journal of Food Processing and Preservation
T1  - Optimization of osmotic dehydration of apples in sugar beet molasses
EP  - 1715
IS  - 4
SP  - 1705
VL  - 38
DO  - 10.1111/jfpp.12133
UR  - conv_499
ER  - 

@article{
author = "Koprivica, Gordana B. and Pezo, Lato and Ćurčić, Biljana and Lević, Ljubinko and Šuput, Danijela",
year = "2014",
abstract = "This paper describes the effects of different concentrations of sugar beet molasses (40-80%) and immersion times (1-5 h) on osmotic dehydration/impregnation of apple cubes. Osmotic dehydration process was conducted at constant temperature of 55C and under atmospheric pressure. Analysis of variance was used in order to find significant effects of solution concentration and immersion time on water loss, solid gain, carbohydrates and minerals content, as well as change in colors and textural characteristics. It was found that the influence of both process variables were statistically significant at P  LT  0.05 level, on almost all of examined responses, with the exception of minerals content (Ca and K content were found insignificant, while Na was found significant at P  LT  0.10 level). The optimum processing conditions were determined by response surface method, coupled with fuzzy synthetic evaluation algorithm, using membership trapezoidal function, with defined optimal interval values, depending on a final usage of dehydrated fruit.",
journal = "Journal of Food Processing and Preservation",
title = "Optimization of osmotic dehydration of apples in sugar beet molasses",
pages = "1715-1705",
number = "4",
volume = "38",
doi = "10.1111/jfpp.12133",
url = "conv_499"
}

Koprivica, G. B., Pezo, L., Ćurčić, B., Lević, L.,& Šuput, D.. (2014). Optimization of osmotic dehydration of apples in sugar beet molasses. in Journal of Food Processing and Preservation, 38(4), 1705-1715.
https://doi.org/10.1111/jfpp.12133
conv_499

Koprivica GB, Pezo L, Ćurčić B, Lević L, Šuput D. Optimization of osmotic dehydration of apples in sugar beet molasses. in Journal of Food Processing and Preservation. 2014;38(4):1705-1715.
doi:10.1111/jfpp.12133
conv_499 .

Koprivica, Gordana B., Pezo, Lato, Ćurčić, Biljana, Lević, Ljubinko, Šuput, Danijela, "Optimization of osmotic dehydration of apples in sugar beet molasses" in Journal of Food Processing and Preservation, 38, no. 4 (2014):1705-1715,
https://doi.org/10.1111/jfpp.12133 .,
conv_499 .

TY  - JOUR
AU  - Koprivica, Gordana B.
AU  - Mišljenović, Nevena
AU  - Lević, Ljubinko
AU  - Pezo, Lato
AU  - Ćurčić, Biljana
AU  - Kuljanin, Tatjana
AU  - Knežević, Violeta
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/305
AB  - U ovom radu su ispitivani uticaji različitih procesnih parametara tokom osmotske dehidratacije mrkve u melasi šećerne repe na gubitak vode (WL) i priraštaja suve materije (SG). Ispitivani procesni parametri su bili: koncentracija rastvora (40–80%, w/w), temperatura (45–65 oC), i vreme imerzije (1-5 h). U radu su određivane vrednosti efektivnog koeficijenta difuzije za vodu i za čvrstu materiju, korišćenjem eksperimentalnih podataka. Nelinearnom analizom izračunatih efektivnih koeficijenata difuzije pokazalo se da oni zavise i od koncentracije rastvora i od temperature, kao i od nelinearnih kombinacija ovih uticaja. Vlažnost uzorka mrkve koji se suši, kao i količina čvrste materije, mogu se predvideti u svakom trenutku sušenja, sa dovoljnom tačnošću (r2 =0,98-0,99), korišćenjem efektivnih koeficijenata difuzije, na osnovu predložene jednačine. Optimalne dobijene vrednosti, korišćenjem metode odzivnih površina bile su: vreme imerzije od 4h, temperatura 65oC, koncentracija melase od 68% (w/w), uz odzive WL=0.7 g/g svežeg uzorka, SG= 0.08 g/g svežeg uzorka.
AB  - The effect of different process parameters on the osmotic dehydration (OD) of carrot cubes, such as the concentration of sugar beet molasses solution (40–80%, w/w), temperature (45–65 oC), and treatment time (1-5 hours) were investigated in terms of water loss (WL) and solid gain (SG). Effective diffusion of water, and solids were estimated, using experimental data. Non-linear analysis of the calculated diffusion coefficients of water and solute reveal that these values depend on temperature and concentration of the osmotic solution as well as to the combined effect of these parameters. The moisture and solid content at any time during OD of carrots could be predicted with sufficient accuracy (r2 =0.98-0.99) by using diffusivities coefficients calculated from the proposed equations. The optimum conditions generated, using response surface method were: treatment time 4h, temperature 65°C, sugar beet molasses concentration 68% (w/w), with responses: WL=0.7 g/g initial fresh sample., SG= 0.08 g/g initial fresh sample.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Osmotska dehidratacija kockica mrkve u rastvoru melase šećerne repe - kinetički model
T1  - Osmotic dehydration of carrot cubes in the solution of sugar beet molasses: Kinetics model
EP  - 85
IS  - 2
SP  - 80
VL  - 17
UR  - conv_105
ER  - 

@article{
author = "Koprivica, Gordana B. and Mišljenović, Nevena and Lević, Ljubinko and Pezo, Lato and Ćurčić, Biljana and Kuljanin, Tatjana and Knežević, Violeta",
year = "2013",
abstract = "U ovom radu su ispitivani uticaji različitih procesnih parametara tokom osmotske dehidratacije mrkve u melasi šećerne repe na gubitak vode (WL) i priraštaja suve materije (SG). Ispitivani procesni parametri su bili: koncentracija rastvora (40–80%, w/w), temperatura (45–65 oC), i vreme imerzije (1-5 h). U radu su određivane vrednosti efektivnog koeficijenta difuzije za vodu i za čvrstu materiju, korišćenjem eksperimentalnih podataka. Nelinearnom analizom izračunatih efektivnih koeficijenata difuzije pokazalo se da oni zavise i od koncentracije rastvora i od temperature, kao i od nelinearnih kombinacija ovih uticaja. Vlažnost uzorka mrkve koji se suši, kao i količina čvrste materije, mogu se predvideti u svakom trenutku sušenja, sa dovoljnom tačnošću (r2 =0,98-0,99), korišćenjem efektivnih koeficijenata difuzije, na osnovu predložene jednačine. Optimalne dobijene vrednosti, korišćenjem metode odzivnih površina bile su: vreme imerzije od 4h, temperatura 65oC, koncentracija melase od 68% (w/w), uz odzive WL=0.7 g/g svežeg uzorka, SG= 0.08 g/g svežeg uzorka., The effect of different process parameters on the osmotic dehydration (OD) of carrot cubes, such as the concentration of sugar beet molasses solution (40–80%, w/w), temperature (45–65 oC), and treatment time (1-5 hours) were investigated in terms of water loss (WL) and solid gain (SG). Effective diffusion of water, and solids were estimated, using experimental data. Non-linear analysis of the calculated diffusion coefficients of water and solute reveal that these values depend on temperature and concentration of the osmotic solution as well as to the combined effect of these parameters. The moisture and solid content at any time during OD of carrots could be predicted with sufficient accuracy (r2 =0.98-0.99) by using diffusivities coefficients calculated from the proposed equations. The optimum conditions generated, using response surface method were: treatment time 4h, temperature 65°C, sugar beet molasses concentration 68% (w/w), with responses: WL=0.7 g/g initial fresh sample., SG= 0.08 g/g initial fresh sample.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Osmotska dehidratacija kockica mrkve u rastvoru melase šećerne repe - kinetički model, Osmotic dehydration of carrot cubes in the solution of sugar beet molasses: Kinetics model",
pages = "85-80",
number = "2",
volume = "17",
url = "conv_105"
}

Koprivica, G. B., Mišljenović, N., Lević, L., Pezo, L., Ćurčić, B., Kuljanin, T.,& Knežević, V.. (2013). Osmotska dehidratacija kockica mrkve u rastvoru melase šećerne repe - kinetički model. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(2), 80-85.
conv_105

Koprivica GB, Mišljenović N, Lević L, Pezo L, Ćurčić B, Kuljanin T, Knežević V. Osmotska dehidratacija kockica mrkve u rastvoru melase šećerne repe - kinetički model. in Journal on Processing and Energy in Agriculture. 2013;17(2):80-85.
conv_105 .

Koprivica, Gordana B., Mišljenović, Nevena, Lević, Ljubinko, Pezo, Lato, Ćurčić, Biljana, Kuljanin, Tatjana, Knežević, Violeta, "Osmotska dehidratacija kockica mrkve u rastvoru melase šećerne repe - kinetički model" in Journal on Processing and Energy in Agriculture, 17, no. 2 (2013):80-85,
conv_105 .

TY  - JOUR
AU  - Ćurčić, Biljana
AU  - Pezo, Lato
AU  - Lević, Ljubinko
AU  - Knežević, Violeta
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Kuljanin, Tatjana
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/298
AB  - Osnovni cilj rada je ispitivanje uticaja različitih parametara na kinetiku prenosa mase tokom osmotske dehidratacije svinjskog mesa (M. triceps brachii). Posmatrani odzivi sistema su: gubitak vode (WL), priraštaj suve materije (SG), konačni sadržaj suve materije (DM) i aktivnost vode (aw). Dobijeni optimalni osmotski parametri su: vreme od 4 sata, 72% koncentracija rastvora melase i temperatura od 45oC. Ovi uslovi su određeni primenom metode odzivne površine (RSM). Predviđeni odzivi za optimalne uslove za sušenje su: DM od 64,5%, WL u neposrednoj blizini 0,53, SG oko 0,15 i aw u rasponu od 0,83 do 0,84.
AB  - The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system's response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Osmotska dehidracija kockica svinjskog mesa - metoda odzivne površine
T1  - Osmotic dehydration of pork meat cubes: Response surface method analysis
EP  - 19
IS  - 44
SP  - 11
DO  - 10.2298/APT1344011C
UR  - conv_81
ER  - 

@article{
author = "Ćurčić, Biljana and Pezo, Lato and Lević, Ljubinko and Knežević, Violeta and Nićetin, Milica and Filipović, Vladimir and Kuljanin, Tatjana",
year = "2013",
abstract = "Osnovni cilj rada je ispitivanje uticaja različitih parametara na kinetiku prenosa mase tokom osmotske dehidratacije svinjskog mesa (M. triceps brachii). Posmatrani odzivi sistema su: gubitak vode (WL), priraštaj suve materije (SG), konačni sadržaj suve materije (DM) i aktivnost vode (aw). Dobijeni optimalni osmotski parametri su: vreme od 4 sata, 72% koncentracija rastvora melase i temperatura od 45oC. Ovi uslovi su određeni primenom metode odzivne površine (RSM). Predviđeni odzivi za optimalne uslove za sušenje su: DM od 64,5%, WL u neposrednoj blizini 0,53, SG oko 0,15 i aw u rasponu od 0,83 do 0,84., The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system's response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Osmotska dehidracija kockica svinjskog mesa - metoda odzivne površine, Osmotic dehydration of pork meat cubes: Response surface method analysis",
pages = "19-11",
number = "44",
doi = "10.2298/APT1344011C",
url = "conv_81"
}

Ćurčić, B., Pezo, L., Lević, L., Knežević, V., Nićetin, M., Filipović, V.,& Kuljanin, T.. (2013). Osmotska dehidracija kockica svinjskog mesa - metoda odzivne površine. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(44), 11-19.
https://doi.org/10.2298/APT1344011C
conv_81

Ćurčić B, Pezo L, Lević L, Knežević V, Nićetin M, Filipović V, Kuljanin T. Osmotska dehidracija kockica svinjskog mesa - metoda odzivne površine. in Acta periodica technologica. 2013;(44):11-19.
doi:10.2298/APT1344011C
conv_81 .

Ćurčić, Biljana, Pezo, Lato, Lević, Ljubinko, Knežević, Violeta, Nićetin, Milica, Filipović, Vladimir, Kuljanin, Tatjana, "Osmotska dehidracija kockica svinjskog mesa - metoda odzivne površine" in Acta periodica technologica, no. 44 (2013):11-19,
https://doi.org/10.2298/APT1344011C .,
conv_81 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Lević, Ljubinko
AU  - Krkić, Nevena M.
AU  - Tomović, Vladimir
AU  - Pezo, Lato
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/287
AB  - Upotrebljena ambalaža za pakovanje hrane postaje ambalažni otpad koji se gomila i predstavlja ozbiljan problem današnjice, pa je potrebno obratiti pažnju na celokupan životni ciklus ambalaže. Nakon funkcionalne faze (faze upotrebe), ambalaža postaje otpad koji se ili reciklira ili odlaže na deponije. U skorije vreme razvijeni su brojni softveri za procenu rizika ambalaže na životnu sredinu. U ovom radu korišćen je GaBi 4 Education. Kao primer, odabrani su ambalažni materijali koji se koriste u industriji mesa. S obzirom na to da meso i proizvodi od mesa predstavljaju supstrat osetljiv na delovanje spoljašnjih faktora, neophodno ih je tretirati adekvatnim metodama konzervisanja, ali i upakovati u barijerne materijale pod specifičnim uslovima (vakum, MAP). U prvom delu rada je data karakterizacija odabranih ambalažnih materijala u pogledu mehaničkih i barijernih karakteristika. S Obzirom na dobijene niske vrednosti propustljivosti vodene pare, 6,90±0,19 i 9,50±0,06 ml m-2/24 h, redom za folije 1 i 2, kao i za propustljivosti gasova (vrednosti niže od 30 ml m-2/24 h za O2 i vazduh), može se zaključiti da su materijali barijerni i da omogućavaju očuvanje vakuma ili zaštitne atmosfere i time doprinose kvalitetu i održivosti proizvoda. U drugom delu rada na odabrane materijale primenjen je GaBi 4 Education softver na osnovu realnih podataka procesa pakovanja, distribucije, prodaje i odlaganja ambalažnog otpada. Softver omogućuje odabir prikaza rezultata kako bi se prikazale kritične tačke životnog ciklusa. Odabran je Human Toxicity Potential i Global Warming Potential kako bi ukazali na to koji parametri najviše utiču na zdravlje ljudi i zagađenje životne sredine. Rezultati su pokazali da na ljudsko zdravlje najviše utiče emisija organskih jedinjenja u vazduh, a da najštetniji uticaj na životnu sredinu ima emisija CO2.
AB  - After the functional phase, packaging becomes waste that is recycled or disposed of in landfills. Recently, numerous packages have been developed for assessing the packaging risk on the environment. We applied GaBi 4 Education software on polymer product packaging for meat products. The objective of the first part of the paper was characterization of materials used for meat and meat products packaging in terms of mechanical and barrier properties. The results showed that the tested materials were able to keep a protective atmosphere and contribute to the quality and sustainability of the product. Air permeability was 3.60 and 26.60 ml m-2/24 h, and water vapor permeability was 6.90 and 9.50 ml m-2/24 h, respectively, for foils 1 and 2, as a result of different film composition. In the second part, based on real data, GaBi 4 Education software was applied. The obtained results showed that organic compounds emissions had the highest impact on human health and the most damaging environmental impact observed was the emission of CO2.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Karakteristike ambalažnih materijala za pakovanje mesa i procena njihove ekološke podobnosti
T1  - Characteristics of meat packaging materials and their environmental suitability assessment
EP  - 620
IS  - 4
SP  - 615
VL  - 67
DO  - 10.2298/HEMIND120907104S
UR  - conv_66
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Lević, Ljubinko and Krkić, Nevena M. and Tomović, Vladimir and Pezo, Lato",
year = "2013",
abstract = "Upotrebljena ambalaža za pakovanje hrane postaje ambalažni otpad koji se gomila i predstavlja ozbiljan problem današnjice, pa je potrebno obratiti pažnju na celokupan životni ciklus ambalaže. Nakon funkcionalne faze (faze upotrebe), ambalaža postaje otpad koji se ili reciklira ili odlaže na deponije. U skorije vreme razvijeni su brojni softveri za procenu rizika ambalaže na životnu sredinu. U ovom radu korišćen je GaBi 4 Education. Kao primer, odabrani su ambalažni materijali koji se koriste u industriji mesa. S obzirom na to da meso i proizvodi od mesa predstavljaju supstrat osetljiv na delovanje spoljašnjih faktora, neophodno ih je tretirati adekvatnim metodama konzervisanja, ali i upakovati u barijerne materijale pod specifičnim uslovima (vakum, MAP). U prvom delu rada je data karakterizacija odabranih ambalažnih materijala u pogledu mehaničkih i barijernih karakteristika. S Obzirom na dobijene niske vrednosti propustljivosti vodene pare, 6,90±0,19 i 9,50±0,06 ml m-2/24 h, redom za folije 1 i 2, kao i za propustljivosti gasova (vrednosti niže od 30 ml m-2/24 h za O2 i vazduh), može se zaključiti da su materijali barijerni i da omogućavaju očuvanje vakuma ili zaštitne atmosfere i time doprinose kvalitetu i održivosti proizvoda. U drugom delu rada na odabrane materijale primenjen je GaBi 4 Education softver na osnovu realnih podataka procesa pakovanja, distribucije, prodaje i odlaganja ambalažnog otpada. Softver omogućuje odabir prikaza rezultata kako bi se prikazale kritične tačke životnog ciklusa. Odabran je Human Toxicity Potential i Global Warming Potential kako bi ukazali na to koji parametri najviše utiču na zdravlje ljudi i zagađenje životne sredine. Rezultati su pokazali da na ljudsko zdravlje najviše utiče emisija organskih jedinjenja u vazduh, a da najštetniji uticaj na životnu sredinu ima emisija CO2., After the functional phase, packaging becomes waste that is recycled or disposed of in landfills. Recently, numerous packages have been developed for assessing the packaging risk on the environment. We applied GaBi 4 Education software on polymer product packaging for meat products. The objective of the first part of the paper was characterization of materials used for meat and meat products packaging in terms of mechanical and barrier properties. The results showed that the tested materials were able to keep a protective atmosphere and contribute to the quality and sustainability of the product. Air permeability was 3.60 and 26.60 ml m-2/24 h, and water vapor permeability was 6.90 and 9.50 ml m-2/24 h, respectively, for foils 1 and 2, as a result of different film composition. In the second part, based on real data, GaBi 4 Education software was applied. The obtained results showed that organic compounds emissions had the highest impact on human health and the most damaging environmental impact observed was the emission of CO2.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Karakteristike ambalažnih materijala za pakovanje mesa i procena njihove ekološke podobnosti, Characteristics of meat packaging materials and their environmental suitability assessment",
pages = "620-615",
number = "4",
volume = "67",
doi = "10.2298/HEMIND120907104S",
url = "conv_66"
}

Šuput, D., Lazić, V. L., Lević, L., Krkić, N. M., Tomović, V.,& Pezo, L.. (2013). Karakteristike ambalažnih materijala za pakovanje mesa i procena njihove ekološke podobnosti. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(4), 615-620.
https://doi.org/10.2298/HEMIND120907104S
conv_66

Šuput D, Lazić VL, Lević L, Krkić NM, Tomović V, Pezo L. Karakteristike ambalažnih materijala za pakovanje mesa i procena njihove ekološke podobnosti. in Hemijska industrija. 2013;67(4):615-620.
doi:10.2298/HEMIND120907104S
conv_66 .

Šuput, Danijela, Lazić, Vera L., Lević, Ljubinko, Krkić, Nevena M., Tomović, Vladimir, Pezo, Lato, "Karakteristike ambalažnih materijala za pakovanje mesa i procena njihove ekološke podobnosti" in Hemijska industrija, 67, no. 4 (2013):615-620,
https://doi.org/10.2298/HEMIND120907104S .,
conv_66 .

TY  - JOUR
AU  - Pezo, Lato
AU  - Ćurčić, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Koprivica, Gordana B.
AU  - Mišljenović, Nevena
AU  - Lević, Ljubinko
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/297
AB  - Jedna od potencijalno zanimljivih tehnika za očuvanje proizvoda sa niskim sadržajem vode i poboljšanim nutritivnim, senzornim i funkcionalnim svojstvima jeste proces osmotske dehidratacije. Proces osmotske dehidratacije je prihvatljiv metod sa aspekta uticaja na životnu sredinu, čiji je krajnji cilj očuvanje prvobitnih karakteristika gotovog proizvoda, kao i režim sušenja koji ne utiče negativno na materijal. Ovaj proces je privukao značajnu pažnju zbog niskih procesnih temperatura, male količine otpadnog materijala i niskih energetskih zahteva. Modeli veštačkih neuronskih mreža su nedavno u većoj meri počeli da se koriste za modelovanje i kontrolu procesa. Modeli neuronskih mreža su prepoznati kao dobar alat za dinamičko modelovanje jer ne zahtevaju parametre fizičkih modela, imaju mogućnost učenja rešenja problema iz serija eksperimentalnih podataka i mogu da obrađuju kompleksne nelinearne probleme sa interakcijama između odlučujućih promenljivih veličina. Usled kompleksnosti procesa osmotske dehidratacije, više autora je preporučilo modelovanje kinetike prenosa mase tokom procesa osmotske dehidratacije pomoću veštačkih neuronskih mreža. U ovom radu ispitivan je prenos mase pri osmotskoj dehidrataciji kockica svinjskog mesa (M. triceps brachii), dimenzija 1x1x1 cm3. Koristeći eksperimentalne rezultate ispitivan je uticaj različitih parametara, kao što su koncentracija melase šećerne repe (60-80% m/m), temperatura (20-50 °C) i vreme imerzije (1-5 h) na gubitak vlage, prirast suve materije, krajnji sadržaj suve materije i aktivnost vode. Razvijeno je pet neuronskih mreža za predviđanje gubitka vlage, prirasta suve materije, krajnjeg sadržaja suve materije i aktivnosti vode u procesu osmotske dehidratacije kockica svinjskog mesa. Ovi modeli su predvideli procesne izlazne veličine sa tačnošću izraženom preko stepena korelacije sa eksperimentalnim merenjima: r2 od 0,990 za prirast suve materije i 0,985 za gubitak vlage, 0,986 za aktivitet vode i 0,992 za finalni sadržaj suve materije. Širok opseg procesnih promenljivih veličina razmatranih u konstrukciji ovih modela, kao i njihova laka implementacija u tabelarno izračunavanje čini ih veoma praktičnim za projektovanje i kontrolu procesa.
AB  - Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm3, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this study. The effects of different parameters, such as concentration of sugar beet molasses (60-80 mass%), temperature (20-50 °C), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make them very useful and practical for process design and control.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa
T1  - Artificial neural network model of pork meat cubes osmotic dehydration
EP  - 475
IS  - 3
SP  - 465
VL  - 67
DO  - 10.2298/HEMIND120529082P
UR  - conv_65
ER  - 

@article{
author = "Pezo, Lato and Ćurčić, Biljana and Filipović, Vladimir and Nićetin, Milica and Koprivica, Gordana B. and Mišljenović, Nevena and Lević, Ljubinko",
year = "2013",
abstract = "Jedna od potencijalno zanimljivih tehnika za očuvanje proizvoda sa niskim sadržajem vode i poboljšanim nutritivnim, senzornim i funkcionalnim svojstvima jeste proces osmotske dehidratacije. Proces osmotske dehidratacije je prihvatljiv metod sa aspekta uticaja na životnu sredinu, čiji je krajnji cilj očuvanje prvobitnih karakteristika gotovog proizvoda, kao i režim sušenja koji ne utiče negativno na materijal. Ovaj proces je privukao značajnu pažnju zbog niskih procesnih temperatura, male količine otpadnog materijala i niskih energetskih zahteva. Modeli veštačkih neuronskih mreža su nedavno u većoj meri počeli da se koriste za modelovanje i kontrolu procesa. Modeli neuronskih mreža su prepoznati kao dobar alat za dinamičko modelovanje jer ne zahtevaju parametre fizičkih modela, imaju mogućnost učenja rešenja problema iz serija eksperimentalnih podataka i mogu da obrađuju kompleksne nelinearne probleme sa interakcijama između odlučujućih promenljivih veličina. Usled kompleksnosti procesa osmotske dehidratacije, više autora je preporučilo modelovanje kinetike prenosa mase tokom procesa osmotske dehidratacije pomoću veštačkih neuronskih mreža. U ovom radu ispitivan je prenos mase pri osmotskoj dehidrataciji kockica svinjskog mesa (M. triceps brachii), dimenzija 1x1x1 cm3. Koristeći eksperimentalne rezultate ispitivan je uticaj različitih parametara, kao što su koncentracija melase šećerne repe (60-80% m/m), temperatura (20-50 °C) i vreme imerzije (1-5 h) na gubitak vlage, prirast suve materije, krajnji sadržaj suve materije i aktivnost vode. Razvijeno je pet neuronskih mreža za predviđanje gubitka vlage, prirasta suve materije, krajnjeg sadržaja suve materije i aktivnosti vode u procesu osmotske dehidratacije kockica svinjskog mesa. Ovi modeli su predvideli procesne izlazne veličine sa tačnošću izraženom preko stepena korelacije sa eksperimentalnim merenjima: r2 od 0,990 za prirast suve materije i 0,985 za gubitak vlage, 0,986 za aktivitet vode i 0,992 za finalni sadržaj suve materije. Širok opseg procesnih promenljivih veličina razmatranih u konstrukciji ovih modela, kao i njihova laka implementacija u tabelarno izračunavanje čini ih veoma praktičnim za projektovanje i kontrolu procesa., Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm3, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this study. The effects of different parameters, such as concentration of sugar beet molasses (60-80 mass%), temperature (20-50 °C), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make them very useful and practical for process design and control.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa, Artificial neural network model of pork meat cubes osmotic dehydration",
pages = "475-465",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120529082P",
url = "conv_65"
}

Pezo, L., Ćurčić, B., Filipović, V., Nićetin, M., Koprivica, G. B., Mišljenović, N.,& Lević, L.. (2013). Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 465-475.
https://doi.org/10.2298/HEMIND120529082P
conv_65

Pezo L, Ćurčić B, Filipović V, Nićetin M, Koprivica GB, Mišljenović N, Lević L. Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa. in Hemijska industrija. 2013;67(3):465-475.
doi:10.2298/HEMIND120529082P
conv_65 .

Pezo, Lato, Ćurčić, Biljana, Filipović, Vladimir, Nićetin, Milica, Koprivica, Gordana B., Mišljenović, Nevena, Lević, Ljubinko, "Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa" in Hemijska industrija, 67, no. 3 (2013):465-475,
https://doi.org/10.2298/HEMIND120529082P .,
conv_65 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Jelić, Aleksandra
AU  - Lević, Ljubinko
AU  - Pezo, Lato
AU  - Hromiš, Nevena
AU  - Popović, Senka
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/302
AB  - Ova studija istražuje efekte doprinosa plastifikatora na strukturna, barijerna i mehanička svojstva jestivih filmova na bazi kukuruznog skroba. Filmovi su dobijeni iz rastvora koji sadrži želirani skrob, poliol, modifikovanu smešu guar-ksantana i vodu razlivanjem u Petri posudi. Sorbitol je delovao kao plastifikator, a modifikovana smeša je imala ulogu da omogući bolje savijanje i manipulaciju dobijenim filmovima. Koncentracija sorbitola je bila: 100, 130 i 160% (računato na suvu materiju skroba). Ustanovljeno je da su filmovi čvrsti, umereno fleksibilni sa dobrim barijernim karakteristikama za kiseonik i vodenu paru. Ustanovljeno je da su ispitivani filmovi odlična barijera za kiseonik, a propustljivost vodene pare se povećava kako se povećava i sadržaj plastifikatora u filmu. Mehanička čvrstoća filmova opada sa porastom dodatka plastifikatora što dovodi do smanjenja vrednosti sile kidanja i povećanih vrednosti za izduženje pri kidanju.
AB  - Present study investigated effects of plasticizer contribution on structural, barrier and mechanical properties of corn starch based edible films. Films were obtained from solutions (containing gelatinized starch, polyol, guar-xantan gum modified mixture and water) by casting it on a Petri dish. Sorbitol acted as a plasticizer and guar-xantan modified mixture had role to enable better film folding and handling. Sorbitol was used in concentrations: 100, 130 and 160% (dry starch basis). The film proved to be strong, moderately flexible with good barrier properties to oxygen and water vapor. It was estimated that oxygen and water vapor permeability increases as plasticizer content in the film increases. Mechanical strength of films decreases due to plasticizer addition.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Uticaj sadržaja sorbitrola na osobine jestivih filmova na bazi skroba
T1  - The effect of sorbitol content on the chracteristics of starch based edible films
EP  - 109
IS  - 3
SP  - 106
VL  - 17
UR  - conv_106
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Jelić, Aleksandra and Lević, Ljubinko and Pezo, Lato and Hromiš, Nevena and Popović, Senka",
year = "2013",
abstract = "Ova studija istražuje efekte doprinosa plastifikatora na strukturna, barijerna i mehanička svojstva jestivih filmova na bazi kukuruznog skroba. Filmovi su dobijeni iz rastvora koji sadrži želirani skrob, poliol, modifikovanu smešu guar-ksantana i vodu razlivanjem u Petri posudi. Sorbitol je delovao kao plastifikator, a modifikovana smeša je imala ulogu da omogući bolje savijanje i manipulaciju dobijenim filmovima. Koncentracija sorbitola je bila: 100, 130 i 160% (računato na suvu materiju skroba). Ustanovljeno je da su filmovi čvrsti, umereno fleksibilni sa dobrim barijernim karakteristikama za kiseonik i vodenu paru. Ustanovljeno je da su ispitivani filmovi odlična barijera za kiseonik, a propustljivost vodene pare se povećava kako se povećava i sadržaj plastifikatora u filmu. Mehanička čvrstoća filmova opada sa porastom dodatka plastifikatora što dovodi do smanjenja vrednosti sile kidanja i povećanih vrednosti za izduženje pri kidanju., Present study investigated effects of plasticizer contribution on structural, barrier and mechanical properties of corn starch based edible films. Films were obtained from solutions (containing gelatinized starch, polyol, guar-xantan gum modified mixture and water) by casting it on a Petri dish. Sorbitol acted as a plasticizer and guar-xantan modified mixture had role to enable better film folding and handling. Sorbitol was used in concentrations: 100, 130 and 160% (dry starch basis). The film proved to be strong, moderately flexible with good barrier properties to oxygen and water vapor. It was estimated that oxygen and water vapor permeability increases as plasticizer content in the film increases. Mechanical strength of films decreases due to plasticizer addition.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Uticaj sadržaja sorbitrola na osobine jestivih filmova na bazi skroba, The effect of sorbitol content on the chracteristics of starch based edible films",
pages = "109-106",
number = "3",
volume = "17",
url = "conv_106"
}

Šuput, D., Lazić, V. L., Jelić, A., Lević, L., Pezo, L., Hromiš, N.,& Popović, S.. (2013). Uticaj sadržaja sorbitrola na osobine jestivih filmova na bazi skroba. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(3), 106-109.
conv_106

Šuput D, Lazić VL, Jelić A, Lević L, Pezo L, Hromiš N, Popović S. Uticaj sadržaja sorbitrola na osobine jestivih filmova na bazi skroba. in Journal on Processing and Energy in Agriculture. 2013;17(3):106-109.
conv_106 .

Šuput, Danijela, Lazić, Vera L., Jelić, Aleksandra, Lević, Ljubinko, Pezo, Lato, Hromiš, Nevena, Popović, Senka, "Uticaj sadržaja sorbitrola na osobine jestivih filmova na bazi skroba" in Journal on Processing and Energy in Agriculture, 17, no. 3 (2013):106-109,
conv_106 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Lević, Ljubinko
AU  - Gubić, Jasmina
AU  - Hromiš, Nevena
AU  - Sojić, Branislav
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/309
AB  - Objective of this study was to evaluate the effect of food dehydration and modified atmosphere packaging on the quality characteristics and shelf-life extension of pork meat. Meat was osmotically dehydrated in solution of sugar beet molasses. Half of the samples were packed in atmospheric conditions while other half was packed under modified atmosphere. Samples were stored for 2 months under 4 degrees C. Microbiological, physico-chemical (pH, a(w), moisture, proteins, fat, carbohydrate, thiobarbituric acid) and sensorial parameters, as parameters of shelf-life changes, were monitored. Sugar beet molasses solution improved quality stability during subsequent refrigerated storage, in terms of microbial growth, nutritional profile and sensorial degradation, resulting in a significant shelf-life extension. Samples packed under modified atmosphere showed higher level of stability compared to samples packed in atmospheric conditions. Although osmotic dehydration can provide shelf-life extension, combination of osmotic dehydration and modified atmosphere packaging was more effective in terms of microbial and sensorial meat quality.
T2  - Romanian Biotechnological Letters
T1  - Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability
EP  - 8169
IS  - 2
SP  - 8160
VL  - 18
UR  - conv_1241
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Lević, Ljubinko and Gubić, Jasmina and Hromiš, Nevena and Sojić, Branislav",
year = "2013",
abstract = "Objective of this study was to evaluate the effect of food dehydration and modified atmosphere packaging on the quality characteristics and shelf-life extension of pork meat. Meat was osmotically dehydrated in solution of sugar beet molasses. Half of the samples were packed in atmospheric conditions while other half was packed under modified atmosphere. Samples were stored for 2 months under 4 degrees C. Microbiological, physico-chemical (pH, a(w), moisture, proteins, fat, carbohydrate, thiobarbituric acid) and sensorial parameters, as parameters of shelf-life changes, were monitored. Sugar beet molasses solution improved quality stability during subsequent refrigerated storage, in terms of microbial growth, nutritional profile and sensorial degradation, resulting in a significant shelf-life extension. Samples packed under modified atmosphere showed higher level of stability compared to samples packed in atmospheric conditions. Although osmotic dehydration can provide shelf-life extension, combination of osmotic dehydration and modified atmosphere packaging was more effective in terms of microbial and sensorial meat quality.",
journal = "Romanian Biotechnological Letters",
title = "Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability",
pages = "8169-8160",
number = "2",
volume = "18",
url = "conv_1241"
}

Šuput, D., Lazić, V. L., Pezo, L., Lević, L., Gubić, J., Hromiš, N.,& Sojić, B.. (2013). Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability. in Romanian Biotechnological Letters, 18(2), 8160-8169.
conv_1241

Šuput D, Lazić VL, Pezo L, Lević L, Gubić J, Hromiš N, Sojić B. Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability. in Romanian Biotechnological Letters. 2013;18(2):8160-8169.
conv_1241 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Lević, Ljubinko, Gubić, Jasmina, Hromiš, Nevena, Sojić, Branislav, "Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability" in Romanian Biotechnological Letters, 18, no. 2 (2013):8160-8169,
conv_1241 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Lević, Ljubinko
AU  - Pezo, Lato
AU  - Tomović, Vladimir
AU  - Hromiš, Nevena
PY  - 2013
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/301
AB  - Meso i proizvodi od mesa su veoma osetljivi na delovanje spoljašnjih faktora i predstavljaju veoma osetljiv supstrat u kome se tokom skladištenja odvijaju biohemijski procesi. Osnovni uzroci promene kvaliteta mesa su: mikrobiološki kvar, oksidacija masti i promena boje. Svaka diskoloracija negativno utiče na izbor kupaca. Promena boje spada i u senzorne atribute mesa i direktno zavisi od stanja u kome se nalazi mioglobin. Mioglobin je globularni protein koji se nalazi u skeletnim mišićima. U svežem mesu, mioglobin se javlja u nekoliko oblika: najvažniji je deoksimioglobin, oksimioglobin i metmioglobin. Oksimioglobin je odgovoran za svetlocrvenu boju, dok je metmioglobin odgovoran za tamnjenje. Zaštitu od spoljašnjih uticaja, kao i očuvanje senzornih, nutritivnih i mikrobioloških svojstava u deklarisanom roku upotrebe, proizvodima omogućuje pravilno odabrana ambalaža i uslovi pakovanja. Ovaj rad se bavi pregledom literature u pogledu očuvanja željene boje mesa primenom odgovarajućih specifičnih uslova pakovanja i to pakovanja u vakuum i modifikovanu atmosferu. Dat je prikaz savremenih rezultata, koji se odnosi na pokušaje očuvanja optimalne boje svežeg mesa optimizacijom pakovanja, tj. gasnog sastava u pakovanju. Rezultati su pokazali da je variranjem količine prisutnog kiseonika u atmosferi pakovanja moguće sprečiti oksidaciju i nepoželjne promene boje mesa, jer od svih primenjenih gasova, kiseonik ima najviše uticaja na stabilnost boje svežeg mesa, budući da održava pigment mioglobin u oksidovanom obliku koji mesu daje željenu boju. Ipak, visoki sadržaji kiseonika nisu poželjni, pošto kiseonik ubrzava rast aerobnih mikroorganizama, što negativno utiče na mikrobiološki profil mesa. Iako kiseonik održava željenu boju tokom skladištenja, kvar se često razvija, dok je boja i dalje poželjna. Dakle, nivo kiseonika u gasnoj smesi treba tako da bude izbalansiran, kako bi zadovoljio i kvalitet i bezbednost svežeg mesa. Vrednosti sadržaja kiseonika variraju u širokom opsegu. Kako bi se poboljšale performanse komercijalnog pakovanja, u atmosferu se može dodati i ugljen-monoksid zbog visokog afiniteta prema mioglobinu. Na taj način se formira karboksimioglobin koji je otporniji na oksidaciju od oksimioglobina, zahvaljujući jakim vezama ugljen-monoksida i mioglobina. Čak i u izuzetno malim koncentracijama, ugljen-monoksid ima sposobnost da formira željenu boju na površini kako goveđeg, tako i svinjskog mesa.
AB  - Meat and meat products are very sensitive to external factors and are very sensitive substrate for bio-chemical processes which occur during the storage. The main causes of meat quality changes are microbiological breakdown, fat oxidation and discoloration. Any discoloration has negative impact on customer choice. Color change is meat sensory attribute and directly depends on the myoglobin state. Proper packaging and packaging conditions allow protection against external influences, as well as keep sensorial, nutritional and microbiological properties to the stated expiration date. Colour is one of the most important quality characteristic of fresh meat. This paper deals with the review of literature in terms of preserving desired meat color by appropriate specific packaging requirements. Studies have shown that varying the amount of oxygen present in the packaging atmosphere can prevent undesirable oxidation and discoloration of meat. Many authors proved that increase in oxygen level is useful for color stability but oxygen promotes many deteriorative reactions (fat oxidation, microbiology failure...). Although it maintains redness during storage, rancidity often develops while color is still desirable. Therefore, oxygen level should be balanced to satisfy colour and quality needs and its values vary within wide range limits. In addition to improve performance of commercial packaging in modified atmosphere, carbon monoxide is added to the package because of its high affinity to myoglobin and its ability to form desirable color on the surface of fresh meat.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Uticaj specifičnih uslova pakovanja na stanje mioglobina i boju mesa
T1  - Effect of specific packaging conditions on myoglobin and meat color
EP  - 10
IS  - 1
SP  - 1
VL  - 40
UR  - conv_132
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Lević, Ljubinko and Pezo, Lato and Tomović, Vladimir and Hromiš, Nevena",
year = "2013",
abstract = "Meso i proizvodi od mesa su veoma osetljivi na delovanje spoljašnjih faktora i predstavljaju veoma osetljiv supstrat u kome se tokom skladištenja odvijaju biohemijski procesi. Osnovni uzroci promene kvaliteta mesa su: mikrobiološki kvar, oksidacija masti i promena boje. Svaka diskoloracija negativno utiče na izbor kupaca. Promena boje spada i u senzorne atribute mesa i direktno zavisi od stanja u kome se nalazi mioglobin. Mioglobin je globularni protein koji se nalazi u skeletnim mišićima. U svežem mesu, mioglobin se javlja u nekoliko oblika: najvažniji je deoksimioglobin, oksimioglobin i metmioglobin. Oksimioglobin je odgovoran za svetlocrvenu boju, dok je metmioglobin odgovoran za tamnjenje. Zaštitu od spoljašnjih uticaja, kao i očuvanje senzornih, nutritivnih i mikrobioloških svojstava u deklarisanom roku upotrebe, proizvodima omogućuje pravilno odabrana ambalaža i uslovi pakovanja. Ovaj rad se bavi pregledom literature u pogledu očuvanja željene boje mesa primenom odgovarajućih specifičnih uslova pakovanja i to pakovanja u vakuum i modifikovanu atmosferu. Dat je prikaz savremenih rezultata, koji se odnosi na pokušaje očuvanja optimalne boje svežeg mesa optimizacijom pakovanja, tj. gasnog sastava u pakovanju. Rezultati su pokazali da je variranjem količine prisutnog kiseonika u atmosferi pakovanja moguće sprečiti oksidaciju i nepoželjne promene boje mesa, jer od svih primenjenih gasova, kiseonik ima najviše uticaja na stabilnost boje svežeg mesa, budući da održava pigment mioglobin u oksidovanom obliku koji mesu daje željenu boju. Ipak, visoki sadržaji kiseonika nisu poželjni, pošto kiseonik ubrzava rast aerobnih mikroorganizama, što negativno utiče na mikrobiološki profil mesa. Iako kiseonik održava željenu boju tokom skladištenja, kvar se često razvija, dok je boja i dalje poželjna. Dakle, nivo kiseonika u gasnoj smesi treba tako da bude izbalansiran, kako bi zadovoljio i kvalitet i bezbednost svežeg mesa. Vrednosti sadržaja kiseonika variraju u širokom opsegu. Kako bi se poboljšale performanse komercijalnog pakovanja, u atmosferu se može dodati i ugljen-monoksid zbog visokog afiniteta prema mioglobinu. Na taj način se formira karboksimioglobin koji je otporniji na oksidaciju od oksimioglobina, zahvaljujući jakim vezama ugljen-monoksida i mioglobina. Čak i u izuzetno malim koncentracijama, ugljen-monoksid ima sposobnost da formira željenu boju na površini kako goveđeg, tako i svinjskog mesa., Meat and meat products are very sensitive to external factors and are very sensitive substrate for bio-chemical processes which occur during the storage. The main causes of meat quality changes are microbiological breakdown, fat oxidation and discoloration. Any discoloration has negative impact on customer choice. Color change is meat sensory attribute and directly depends on the myoglobin state. Proper packaging and packaging conditions allow protection against external influences, as well as keep sensorial, nutritional and microbiological properties to the stated expiration date. Colour is one of the most important quality characteristic of fresh meat. This paper deals with the review of literature in terms of preserving desired meat color by appropriate specific packaging requirements. Studies have shown that varying the amount of oxygen present in the packaging atmosphere can prevent undesirable oxidation and discoloration of meat. Many authors proved that increase in oxygen level is useful for color stability but oxygen promotes many deteriorative reactions (fat oxidation, microbiology failure...). Although it maintains redness during storage, rancidity often develops while color is still desirable. Therefore, oxygen level should be balanced to satisfy colour and quality needs and its values vary within wide range limits. In addition to improve performance of commercial packaging in modified atmosphere, carbon monoxide is added to the package because of its high affinity to myoglobin and its ability to form desirable color on the surface of fresh meat.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Uticaj specifičnih uslova pakovanja na stanje mioglobina i boju mesa, Effect of specific packaging conditions on myoglobin and meat color",
pages = "10-1",
number = "1",
volume = "40",
url = "conv_132"
}

Šuput, D., Lazić, V. L., Lević, L., Pezo, L., Tomović, V.,& Hromiš, N.. (2013). Uticaj specifičnih uslova pakovanja na stanje mioglobina i boju mesa. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 40(1), 1-10.
conv_132

Šuput D, Lazić VL, Lević L, Pezo L, Tomović V, Hromiš N. Uticaj specifičnih uslova pakovanja na stanje mioglobina i boju mesa. in Food and Feed Research. 2013;40(1):1-10.
conv_132 .

Šuput, Danijela, Lazić, Vera L., Lević, Ljubinko, Pezo, Lato, Tomović, Vladimir, Hromiš, Nevena, "Uticaj specifičnih uslova pakovanja na stanje mioglobina i boju mesa" in Food and Feed Research, 40, no. 1 (2013):1-10,
conv_132 .

TY  - JOUR
AU  - Mišljenović, Nevena
AU  - Koprivica, Gordana B.
AU  - Pezo, Lato
AU  - Lević, Ljubinko
AU  - Ćurčić, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/229
AB  - A response surface methodology approach was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3, and 5 hours, at temperatures of 45, 55, and 65°C and molasses concentrations were 40, 60, and 80% (w/w). The used responses variables were: dry matter, water loss, solid gain, and water activity. A Box et al. fractional factorial design (2 level-3 parameter with 15 runs (1 block) was used for design of the experiment. Dry matter, water loss, and solid gain were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: dry matter 50-60%, water loss 0.7-0.8, solid gain 0.08-0.09, and water activity 0.84-0.86. The optimum conditions generated were: treatment time of 4 hours, temperature of 60°C, and sugar concentration of 66% (w/w).
PB  - Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd
T2  - Thermal Science
T1  - Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses
EP  - 52
IS  - 1
SP  - 43
VL  - 16
DO  - 10.2298/TSCI110808129M
UR  - conv_409
ER  - 

@article{
author = "Mišljenović, Nevena and Koprivica, Gordana B. and Pezo, Lato and Lević, Ljubinko and Ćurčić, Biljana and Filipović, Vladimir and Nićetin, Milica",
year = "2012",
abstract = "A response surface methodology approach was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3, and 5 hours, at temperatures of 45, 55, and 65°C and molasses concentrations were 40, 60, and 80% (w/w). The used responses variables were: dry matter, water loss, solid gain, and water activity. A Box et al. fractional factorial design (2 level-3 parameter with 15 runs (1 block) was used for design of the experiment. Dry matter, water loss, and solid gain were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: dry matter 50-60%, water loss 0.7-0.8, solid gain 0.08-0.09, and water activity 0.84-0.86. The optimum conditions generated were: treatment time of 4 hours, temperature of 60°C, and sugar concentration of 66% (w/w).",
publisher = "Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd",
journal = "Thermal Science",
title = "Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses",
pages = "52-43",
number = "1",
volume = "16",
doi = "10.2298/TSCI110808129M",
url = "conv_409"
}

Mišljenović, N., Koprivica, G. B., Pezo, L., Lević, L., Ćurčić, B., Filipović, V.,& Nićetin, M.. (2012). Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses. in Thermal Science
Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd., 16(1), 43-52.
https://doi.org/10.2298/TSCI110808129M
conv_409

Mišljenović N, Koprivica GB, Pezo L, Lević L, Ćurčić B, Filipović V, Nićetin M. Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses. in Thermal Science. 2012;16(1):43-52.
doi:10.2298/TSCI110808129M
conv_409 .

Mišljenović, Nevena, Koprivica, Gordana B., Pezo, Lato, Lević, Ljubinko, Ćurčić, Biljana, Filipović, Vladimir, Nićetin, Milica, "Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses" in Thermal Science, 16, no. 1 (2012):43-52,
https://doi.org/10.2298/TSCI110808129M .,
conv_409 .

TY  - JOUR
AU  - Ćurčić, Biljana
AU  - Lević, Ljubinko
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Šuput, Danijela
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/230
AB  - Cilj ovog istraživanja je optimizacija osmotskog sušenja ribe karaš (Carassius carassius) u melasi šećerne repe pod atmosferskim pritiskom, pri konstantnoj temperaturi rastvora od 35°C. Statistička analiza je izvedena primenom StatSoft Statistica, for Windows, ver.10 programa. Metoda odzivne površine primenjena je za izvođenje matematičkih modela za opisivanje efekata nezavisnih promenljivih na odzive procesa. Nezavisne promenljive bile su: koncentracija (60, 70 i 80% v / v) i vreme uranjanja (1, 3 i 5h). Fuzzy synthetic procena je primenjena za određivanje optimalnih uslova za sušenje. Dobijeni optimalni uslovi su: vreme sušenja od 5h i koncentracija rastvora melase od 80% v / v. Utvrđeni odzivi za optimalne uslove za sušenje su: sadržaj suve materije (DMC) 62,59%, gubitak vode (WL) 0.5381g / g početnog uzoraka, prirast suve materije (SG) 0.096148 g / g početnog uzoraka i vode aktivnost (aw) od 0.856.
AB  - The aim of this study is optimisation of osmotic drying treatment of crucian carp (Carassius carassius) performed in sugar beet molasses solutions under atmospheric pressure, at constant solution temperature of 35°C. Statistical analysis was performed using StatSoft Statistica, for Windows, ver.10 program. Response surface methodology (RSM) approach was used for developing mathematical models describing the effects of the independent variables on the responses for dried fish samples. The independent variables were solution concentration (60, 70 and 80% w/w) and immersion times (1, 3 and 5h). Fuzzy synthetic evaluation was used to determine the optimum drying conditions. The optimum conditions appear to be treatment time of 5h and solution concentration of 80% w/w. The responses for the optimum drying conditions were found to be: dry matter content (DM) 62.59%, water loss (WL) 0.54g/g of initial sample weight, solid gain (SG) 0.10 of initial sample weight and water activity (aw) of 0.86.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Osmotsko sušenje karaša (Carassius carassius) primenom rastvora Melase šećerne repe
T1  - Osmotic drying of crucian carp (Carassius carassius) using sugar beet Molasses solutions
EP  - 175
IS  - 4
SP  - 173
VL  - 16
UR  - conv_102
ER  - 

@article{
author = "Ćurčić, Biljana and Lević, Ljubinko and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta and Pezo, Lato and Šuput, Danijela",
year = "2012",
abstract = "Cilj ovog istraživanja je optimizacija osmotskog sušenja ribe karaš (Carassius carassius) u melasi šećerne repe pod atmosferskim pritiskom, pri konstantnoj temperaturi rastvora od 35°C. Statistička analiza je izvedena primenom StatSoft Statistica, for Windows, ver.10 programa. Metoda odzivne površine primenjena je za izvođenje matematičkih modela za opisivanje efekata nezavisnih promenljivih na odzive procesa. Nezavisne promenljive bile su: koncentracija (60, 70 i 80% v / v) i vreme uranjanja (1, 3 i 5h). Fuzzy synthetic procena je primenjena za određivanje optimalnih uslova za sušenje. Dobijeni optimalni uslovi su: vreme sušenja od 5h i koncentracija rastvora melase od 80% v / v. Utvrđeni odzivi za optimalne uslove za sušenje su: sadržaj suve materije (DMC) 62,59%, gubitak vode (WL) 0.5381g / g početnog uzoraka, prirast suve materije (SG) 0.096148 g / g početnog uzoraka i vode aktivnost (aw) od 0.856., The aim of this study is optimisation of osmotic drying treatment of crucian carp (Carassius carassius) performed in sugar beet molasses solutions under atmospheric pressure, at constant solution temperature of 35°C. Statistical analysis was performed using StatSoft Statistica, for Windows, ver.10 program. Response surface methodology (RSM) approach was used for developing mathematical models describing the effects of the independent variables on the responses for dried fish samples. The independent variables were solution concentration (60, 70 and 80% w/w) and immersion times (1, 3 and 5h). Fuzzy synthetic evaluation was used to determine the optimum drying conditions. The optimum conditions appear to be treatment time of 5h and solution concentration of 80% w/w. The responses for the optimum drying conditions were found to be: dry matter content (DM) 62.59%, water loss (WL) 0.54g/g of initial sample weight, solid gain (SG) 0.10 of initial sample weight and water activity (aw) of 0.86.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Osmotsko sušenje karaša (Carassius carassius) primenom rastvora Melase šećerne repe, Osmotic drying of crucian carp (Carassius carassius) using sugar beet Molasses solutions",
pages = "175-173",
number = "4",
volume = "16",
url = "conv_102"
}

Ćurčić, B., Lević, L., Filipović, V., Nićetin, M., Knežević, V., Pezo, L.,& Šuput, D.. (2012). Osmotsko sušenje karaša (Carassius carassius) primenom rastvora Melase šećerne repe. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 16(4), 173-175.
conv_102

Ćurčić B, Lević L, Filipović V, Nićetin M, Knežević V, Pezo L, Šuput D. Osmotsko sušenje karaša (Carassius carassius) primenom rastvora Melase šećerne repe. in Journal on Processing and Energy in Agriculture. 2012;16(4):173-175.
conv_102 .

Ćurčić, Biljana, Lević, Ljubinko, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, Pezo, Lato, Šuput, Danijela, "Osmotsko sušenje karaša (Carassius carassius) primenom rastvora Melase šećerne repe" in Journal on Processing and Energy in Agriculture, 16, no. 4 (2012):173-175,
conv_102 .

TY  - CONF
AU  - Koprivica, Gordana B.
AU  - Mišljenović, Nevena
AU  - Pezo, Lato
AU  - Knežević, Violeta
AU  - Nićetin, Milica
AU  - Lević, Ljubinko
AU  - Jevrić, L.R
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/253
AB  - Osmotic dehydration is an alternative method for reducing postharvest quality losses of vegetables, and a common process for producing dried vegetables which can be directly consumed or used as an ingredient in bread, cakes, pastries and many products of other food industries. The objective of the present study was to investigate the effect of using sugar beet molasses as an osmotic agent in the dehydration of carrot and to evaluate chemical characteristics of osmotically dehydrated products as compared to the in natura vegetables. Sugar beet molasses is an excellent medium for osmotic dehydration, primarily due to the high dry matter (80%) and specific nutrient composition. The paper describes the effects of different concentrations of sugar beet molasses (80, 60 and 40%) and immersion times (1, 3 and 5h) on osmotic dehydration/impregnation of carrot cubes. Osmotic dehydration process was conducted at constant temperature of 55°C and under atmospheric pressure. During the process the solution to carrot ratio was 8:1. Analyses of variance (ANOVA) was used in order to find significant effects of solution concentration and immersion time on water loss, solid gain, dry matter, carbohydrates and minerals content. It was found that, both process variables had statistically significant effects (p LT  0.05) on all examined responses, with the exception of sodium content (p LT 0.10). Immersion time was found to be more significant factor affecting water loss, dry matter content, carbohydrates and minerals content, while the effect of concentration was more evident on solid gain and magnesium content (significant at p LT 0.05).
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Changes in chemical properties of carrot during osmotic dehydration in sugar beet molasses
EP  - 638
SP  - 632
UR  - conv_1254
ER  - 

@conference{
author = "Koprivica, Gordana B. and Mišljenović, Nevena and Pezo, Lato and Knežević, Violeta and Nićetin, Milica and Lević, Ljubinko and Jevrić, L.R",
year = "2012",
abstract = "Osmotic dehydration is an alternative method for reducing postharvest quality losses of vegetables, and a common process for producing dried vegetables which can be directly consumed or used as an ingredient in bread, cakes, pastries and many products of other food industries. The objective of the present study was to investigate the effect of using sugar beet molasses as an osmotic agent in the dehydration of carrot and to evaluate chemical characteristics of osmotically dehydrated products as compared to the in natura vegetables. Sugar beet molasses is an excellent medium for osmotic dehydration, primarily due to the high dry matter (80%) and specific nutrient composition. The paper describes the effects of different concentrations of sugar beet molasses (80, 60 and 40%) and immersion times (1, 3 and 5h) on osmotic dehydration/impregnation of carrot cubes. Osmotic dehydration process was conducted at constant temperature of 55°C and under atmospheric pressure. During the process the solution to carrot ratio was 8:1. Analyses of variance (ANOVA) was used in order to find significant effects of solution concentration and immersion time on water loss, solid gain, dry matter, carbohydrates and minerals content. It was found that, both process variables had statistically significant effects (p LT  0.05) on all examined responses, with the exception of sodium content (p LT 0.10). Immersion time was found to be more significant factor affecting water loss, dry matter content, carbohydrates and minerals content, while the effect of concentration was more evident on solid gain and magnesium content (significant at p LT 0.05).",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Changes in chemical properties of carrot during osmotic dehydration in sugar beet molasses",
pages = "638-632",
url = "conv_1254"
}

Koprivica, G. B., Mišljenović, N., Pezo, L., Knežević, V., Nićetin, M., Lević, L.,& Jevrić, L.R. (2012). Changes in chemical properties of carrot during osmotic dehydration in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 632-638.
conv_1254

Koprivica GB, Mišljenović N, Pezo L, Knežević V, Nićetin M, Lević L, Jevrić L. Changes in chemical properties of carrot during osmotic dehydration in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:632-638.
conv_1254 .

Koprivica, Gordana B., Mišljenović, Nevena, Pezo, Lato, Knežević, Violeta, Nićetin, Milica, Lević, Ljubinko, Jevrić, L.R, "Changes in chemical properties of carrot during osmotic dehydration in sugar beet molasses" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):632-638,
conv_1254 .

TY  - CONF
AU  - Pavlović, M.D
AU  - Mitić-Ćulafić, Dragana
AU  - Mandić, M.M
AU  - Šuput, Danijela
AU  - Ostojić, Sanja
AU  - Pezo, Lato
AU  - Lević, Ljubinko
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/250
AB  - Thiobarbituric acid (TBA) reaction for measuring secondary lipid oxidation products, was evaluated for interferences by ingredients of sugar beet molasses, used for osmotic dehydration. Pork meat was dehydrated in molasses solution and stored for 105 days at 4°C, under the modified atmosphere conditions, or under the atmospheric conditions at 4°C and 20°C for 30 days. The effectiveness of different TBA methods was measured by aqueous acid extraction method (EM) under different conditions of incubation: 1) boiling or 2) room temperature, with 20 mM TBA, and 3) at 40°C, with 80 mM TBA. The distillation TBA method (DM) was employed to evaluate the interferences found in EM, and low TBA values were obtained in all TBA method procedures. Primary lipid oxidation products were, also, low, except for microbiologically contaminated samples with increased water activity value, where elevated peroxide values, but low TBA values were obtained. The data are suggestive of oxidative stability of osmotically dehydrated pork meat under storage in modified atmosphere and refrigerated conditions. TBA EM may be the inadequate method for the analysis of oxidative deterioration of meat samples dehydrated in sugar beet molasses, due to interferences which cause erroneously high value of TBA, detected as absorption at: max. 350 nm and 450-460 nm, present in dehydrated meat and sugar beet molasses itself, which are overlapping the pink peak (max. 532 nm), characteristic for malondialdehyde. TBA EM procedure at low incubation temperature (40°C), and elevated TBA concentration (80 mM), was the most sensitive of analyzed TBA methods.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Suitability of thiobarbituric acid method for assessing lipid oxidation in pork, osmotically dehydrated in sugar beet molasses
EP  - 512
SP  - 507
UR  - conv_1252
ER  - 

@conference{
author = "Pavlović, M.D and Mitić-Ćulafić, Dragana and Mandić, M.M and Šuput, Danijela and Ostojić, Sanja and Pezo, Lato and Lević, Ljubinko",
year = "2012",
abstract = "Thiobarbituric acid (TBA) reaction for measuring secondary lipid oxidation products, was evaluated for interferences by ingredients of sugar beet molasses, used for osmotic dehydration. Pork meat was dehydrated in molasses solution and stored for 105 days at 4°C, under the modified atmosphere conditions, or under the atmospheric conditions at 4°C and 20°C for 30 days. The effectiveness of different TBA methods was measured by aqueous acid extraction method (EM) under different conditions of incubation: 1) boiling or 2) room temperature, with 20 mM TBA, and 3) at 40°C, with 80 mM TBA. The distillation TBA method (DM) was employed to evaluate the interferences found in EM, and low TBA values were obtained in all TBA method procedures. Primary lipid oxidation products were, also, low, except for microbiologically contaminated samples with increased water activity value, where elevated peroxide values, but low TBA values were obtained. The data are suggestive of oxidative stability of osmotically dehydrated pork meat under storage in modified atmosphere and refrigerated conditions. TBA EM may be the inadequate method for the analysis of oxidative deterioration of meat samples dehydrated in sugar beet molasses, due to interferences which cause erroneously high value of TBA, detected as absorption at: max. 350 nm and 450-460 nm, present in dehydrated meat and sugar beet molasses itself, which are overlapping the pink peak (max. 532 nm), characteristic for malondialdehyde. TBA EM procedure at low incubation temperature (40°C), and elevated TBA concentration (80 mM), was the most sensitive of analyzed TBA methods.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Suitability of thiobarbituric acid method for assessing lipid oxidation in pork, osmotically dehydrated in sugar beet molasses",
pages = "512-507",
url = "conv_1252"
}

Pavlović, M.D, Mitić-Ćulafić, D., Mandić, M.M, Šuput, D., Ostojić, S., Pezo, L.,& Lević, L.. (2012). Suitability of thiobarbituric acid method for assessing lipid oxidation in pork, osmotically dehydrated in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 507-512.
conv_1252

Pavlović M, Mitić-Ćulafić D, Mandić M, Šuput D, Ostojić S, Pezo L, Lević L. Suitability of thiobarbituric acid method for assessing lipid oxidation in pork, osmotically dehydrated in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:507-512.
conv_1252 .

Pavlović, M.D, Mitić-Ćulafić, Dragana, Mandić, M.M, Šuput, Danijela, Ostojić, Sanja, Pezo, Lato, Lević, Ljubinko, "Suitability of thiobarbituric acid method for assessing lipid oxidation in pork, osmotically dehydrated in sugar beet molasses" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):507-512,
conv_1252 .