TY  - JOUR
AU  - Šuput, Danijela
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Popović, Senka
AU  - Tepic Horecki, Aleksandra
AU  - Danicić, Tatjana
AU  - Cvetković, Dragoljub
AU  - Ranitović, Aleksandra
AU  - Hromiš, Nevena
AU  - Ugarković, Jovana
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1001
AB  - This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 degrees C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 mu mol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 +/- 2.462) and at refrigerator temperature (680.827 +/- 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil  LT  PuOC  LT  Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content.
PB  - MDPI AG
T2  - Coatings
T1  - The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape
IS  - 2
VL  - 13
DO  - 10.3390/coatings13020299
UR  - conv_1083
ER  - 

@article{
author = "Šuput, Danijela and Pezo, Lato and Lončar, Biljana and Popović, Senka and Tepic Horecki, Aleksandra and Danicić, Tatjana and Cvetković, Dragoljub and Ranitović, Aleksandra and Hromiš, Nevena and Ugarković, Jovana",
year = "2023",
abstract = "This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 degrees C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 mu mol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 +/- 2.462) and at refrigerator temperature (680.827 +/- 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil  LT  PuOC  LT  Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content.",
publisher = "MDPI AG",
journal = "Coatings",
title = "The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape",
number = "2",
volume = "13",
doi = "10.3390/coatings13020299",
url = "conv_1083"
}

Šuput, D., Pezo, L., Lončar, B., Popović, S., Tepic Horecki, A., Danicić, T., Cvetković, D., Ranitović, A., Hromiš, N.,& Ugarković, J.. (2023). The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape. in Coatings
MDPI AG., 13(2).
https://doi.org/10.3390/coatings13020299
conv_1083

Šuput D, Pezo L, Lončar B, Popović S, Tepic Horecki A, Danicić T, Cvetković D, Ranitović A, Hromiš N, Ugarković J. The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape. in Coatings. 2023;13(2).
doi:10.3390/coatings13020299
conv_1083 .

Šuput, Danijela, Pezo, Lato, Lončar, Biljana, Popović, Senka, Tepic Horecki, Aleksandra, Danicić, Tatjana, Cvetković, Dragoljub, Ranitović, Aleksandra, Hromiš, Nevena, Ugarković, Jovana, "The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape" in Coatings, 13, no. 2 (2023),
https://doi.org/10.3390/coatings13020299 .,
conv_1083 .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Zeremski, Tijana
AU  - Sovljanski, Olja
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Zheljazkov, Valtcho D.
AU  - Pezo, Milada
AU  - Šuput, Danijela
AU  - Kurunci, Zoltan
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/864
AB  - Our previous research has proven that the immortelle (Helichrysum italicum) essential oil (EO) grown in Serbia possesses respectable biological potential and desirable composition of volatile compounds with the potential for a wide range of applications in the food, cosmetics, and pharmaceutical industries. Within this study, the impact of seasonal variations (temperature, precipitation, and insolation) during three successive years (2017, 2018, and 2019), on the volatile profile of gamma-curcumene + ar-curcumene immortelle chemotype was determined. Steam distillation was utilized to extract EO from the plant material, followed by chromatographic mass spectrometric analysis revealing 50 volatile compounds. A multiple linear regression model was developed, and principal component analyses were conducted to deliver detailed information regarding the prediction, component profile, and parallel contents of active compounds of the immortelle EO. Under Serbian agro-ecological conditions, with appropriate harvest method, immortelle can achieve two harvests per year: the first in July, and the second in August. The gamma-curcumene + ar-curcumene chemotype usually occurs as the dominant chemotype in the region of the ex-Yugoslavia countries. This chemotype probably developed as an adaptation to climatic conditions, and spring and summer precipitation positively influenced curcumene accumulation in plants. Such a phenomenon was especially noticeable in the first harvest.
PB  - MDPI AG
T2  - Horticulturae
T1  - Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia
IS  - 12
VL  - 8
DO  - 10.3390/horticulturae8121183
UR  - conv_1063
ER  - 

@article{
author = "Aćimović, Milica and Zeremski, Tijana and Sovljanski, Olja and Lončar, Biljana and Pezo, Lato and Zheljazkov, Valtcho D. and Pezo, Milada and Šuput, Danijela and Kurunci, Zoltan",
year = "2022",
abstract = "Our previous research has proven that the immortelle (Helichrysum italicum) essential oil (EO) grown in Serbia possesses respectable biological potential and desirable composition of volatile compounds with the potential for a wide range of applications in the food, cosmetics, and pharmaceutical industries. Within this study, the impact of seasonal variations (temperature, precipitation, and insolation) during three successive years (2017, 2018, and 2019), on the volatile profile of gamma-curcumene + ar-curcumene immortelle chemotype was determined. Steam distillation was utilized to extract EO from the plant material, followed by chromatographic mass spectrometric analysis revealing 50 volatile compounds. A multiple linear regression model was developed, and principal component analyses were conducted to deliver detailed information regarding the prediction, component profile, and parallel contents of active compounds of the immortelle EO. Under Serbian agro-ecological conditions, with appropriate harvest method, immortelle can achieve two harvests per year: the first in July, and the second in August. The gamma-curcumene + ar-curcumene chemotype usually occurs as the dominant chemotype in the region of the ex-Yugoslavia countries. This chemotype probably developed as an adaptation to climatic conditions, and spring and summer precipitation positively influenced curcumene accumulation in plants. Such a phenomenon was especially noticeable in the first harvest.",
publisher = "MDPI AG",
journal = "Horticulturae",
title = "Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia",
number = "12",
volume = "8",
doi = "10.3390/horticulturae8121183",
url = "conv_1063"
}

Aćimović, M., Zeremski, T., Sovljanski, O., Lončar, B., Pezo, L., Zheljazkov, V. D., Pezo, M., Šuput, D.,& Kurunci, Z.. (2022). Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia. in Horticulturae
MDPI AG., 8(12).
https://doi.org/10.3390/horticulturae8121183
conv_1063

Aćimović M, Zeremski T, Sovljanski O, Lončar B, Pezo L, Zheljazkov VD, Pezo M, Šuput D, Kurunci Z. Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia. in Horticulturae. 2022;8(12).
doi:10.3390/horticulturae8121183
conv_1063 .

Aćimović, Milica, Zeremski, Tijana, Sovljanski, Olja, Lončar, Biljana, Pezo, Lato, Zheljazkov, Valtcho D., Pezo, Milada, Šuput, Danijela, Kurunci, Zoltan, "Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia" in Horticulturae, 8, no. 12 (2022),
https://doi.org/10.3390/horticulturae8121183 .,
conv_1063 .

TY  - JOUR
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Filipović, Jelena
AU  - Pezo, Milada
AU  - Šuput, Danijela
AU  - Aćimović, Milica
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/908
AB  - The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.
PB  - MDPI AG
T2  - Foods
T1  - Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses
IS  - 12
VL  - 11
DO  - 10.3390/foods11121750
UR  - conv_1018
ER  - 

@article{
author = "Lončar, Biljana and Pezo, Lato and Filipović, Vladimir and Nićetin, Milica and Filipović, Jelena and Pezo, Milada and Šuput, Danijela and Aćimović, Milica",
year = "2022",
abstract = "The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.",
publisher = "MDPI AG",
journal = "Foods",
title = "Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses",
number = "12",
volume = "11",
doi = "10.3390/foods11121750",
url = "conv_1018"
}

Lončar, B., Pezo, L., Filipović, V., Nićetin, M., Filipović, J., Pezo, M., Šuput, D.,& Aćimović, M.. (2022). Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. in Foods
MDPI AG., 11(12).
https://doi.org/10.3390/foods11121750
conv_1018

Lončar B, Pezo L, Filipović V, Nićetin M, Filipović J, Pezo M, Šuput D, Aćimović M. Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. in Foods. 2022;11(12).
doi:10.3390/foods11121750
conv_1018 .

Lončar, Biljana, Pezo, Lato, Filipović, Vladimir, Nićetin, Milica, Filipović, Jelena, Pezo, Milada, Šuput, Danijela, Aćimović, Milica, "Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses" in Foods, 11, no. 12 (2022),
https://doi.org/10.3390/foods11121750 .,
conv_1018 .

TY  - JOUR
AU  - Voca, Neven
AU  - Pezo, Lato
AU  - Jukić, Zeljko
AU  - Lončar, Biljana
AU  - Šuput, Danijela
AU  - Kricka, Tajana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/912
AB  - Rapeseed losses during storage can lead to undesirable difficulties in oil and biodiesel production. In this paper, three artificial neural networks were created to anticipate the main quality parameters of thirteen rapeseed varieties - cultivars and hybrids (Brassica napus L.) - during drying and storage. The varieties, drying temperature, air velocity and drying time were used as inputs to the artificial neural network model to predict the changes in seed weight and moisture during the drying process. The moisture diffusivity and activation energy of the investigated rapeseed varieties were determined under convective drying. For the experiment, an on-site drying system was used at 40, 60 and 80 degrees C drying air temperature. The effective diffusivity ranged from: 7.947.10(-10) to 1.459.10(-8) m(2)/s (first drying period) and 4.716.10(-10) to 8.611.10(-9) m(2)/s (second drying period). The predicted Arrhenius constant and activation energy ranged from 17.169 to 42.546 kJ/mol (first drying period) and from 31.261 to 50.474 kJ/mol (second drying period). Seed oil content, free fatty acids and thousand seed weight were determined after drying at different temperatures and after 12 months of storage under the three different storage conditions. To predict these parameters after storage time, a multilayer perceptron model with three layers (input, hidden and output) for three artificial neural networks (ANNs) was used for modelling using the implemented drying parameters (such as: variety, drying temperature, air velocity and drying time, along with initial oil and free fatty acid content and storage type) were used. The prediction of the developed model was accurate enough for the prediction of the output parameters. The coefficients of determination ranged from 0.965 to 0.998 when predicting the weight and moisture of the rapeseed during the drying process and the oil and free fatty acid content and thousand grain weights after the 12 months storage period.
T2  - Industrial Crops and Products
T1  - Estimation of the storage properties of rapeseeds using an artificial neural network
VL  - 187
DO  - 10.1016/j.indcrop.2022.115358
UR  - conv_1055
ER  - 

@article{
author = "Voca, Neven and Pezo, Lato and Jukić, Zeljko and Lončar, Biljana and Šuput, Danijela and Kricka, Tajana",
year = "2022",
abstract = "Rapeseed losses during storage can lead to undesirable difficulties in oil and biodiesel production. In this paper, three artificial neural networks were created to anticipate the main quality parameters of thirteen rapeseed varieties - cultivars and hybrids (Brassica napus L.) - during drying and storage. The varieties, drying temperature, air velocity and drying time were used as inputs to the artificial neural network model to predict the changes in seed weight and moisture during the drying process. The moisture diffusivity and activation energy of the investigated rapeseed varieties were determined under convective drying. For the experiment, an on-site drying system was used at 40, 60 and 80 degrees C drying air temperature. The effective diffusivity ranged from: 7.947.10(-10) to 1.459.10(-8) m(2)/s (first drying period) and 4.716.10(-10) to 8.611.10(-9) m(2)/s (second drying period). The predicted Arrhenius constant and activation energy ranged from 17.169 to 42.546 kJ/mol (first drying period) and from 31.261 to 50.474 kJ/mol (second drying period). Seed oil content, free fatty acids and thousand seed weight were determined after drying at different temperatures and after 12 months of storage under the three different storage conditions. To predict these parameters after storage time, a multilayer perceptron model with three layers (input, hidden and output) for three artificial neural networks (ANNs) was used for modelling using the implemented drying parameters (such as: variety, drying temperature, air velocity and drying time, along with initial oil and free fatty acid content and storage type) were used. The prediction of the developed model was accurate enough for the prediction of the output parameters. The coefficients of determination ranged from 0.965 to 0.998 when predicting the weight and moisture of the rapeseed during the drying process and the oil and free fatty acid content and thousand grain weights after the 12 months storage period.",
journal = "Industrial Crops and Products",
title = "Estimation of the storage properties of rapeseeds using an artificial neural network",
volume = "187",
doi = "10.1016/j.indcrop.2022.115358",
url = "conv_1055"
}

Voca, N., Pezo, L., Jukić, Z., Lončar, B., Šuput, D.,& Kricka, T.. (2022). Estimation of the storage properties of rapeseeds using an artificial neural network. in Industrial Crops and Products, 187.
https://doi.org/10.1016/j.indcrop.2022.115358
conv_1055

Voca N, Pezo L, Jukić Z, Lončar B, Šuput D, Kricka T. Estimation of the storage properties of rapeseeds using an artificial neural network. in Industrial Crops and Products. 2022;187.
doi:10.1016/j.indcrop.2022.115358
conv_1055 .

Voca, Neven, Pezo, Lato, Jukić, Zeljko, Lončar, Biljana, Šuput, Danijela, Kricka, Tajana, "Estimation of the storage properties of rapeseeds using an artificial neural network" in Industrial Crops and Products, 187 (2022),
https://doi.org/10.1016/j.indcrop.2022.115358 .,
conv_1055 .

TY  - JOUR
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Šuput, Danijela
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/884
AB  - Osmotic treatment (OT) is an important method for preserving food, which involves partial water removal from samples immersed in hypertonic solutions. This study aimed to investigate the effects of OT in two different solutions on nettle leaves’ mineral content. Nettle leaves were dehydrated in sugar beet molasses (80%) and an aqueous solution of sodium chloride and sucrose, at 350C and 500C for 30, 60 and 90 min. Mineral content (Ca, Mg, Na, K, Fe, Cu Zn, Mn and Co) was determined in fresh and dehydrated leaves. The basic chemical composition of nettle leaves before and after the OT was determined based on the following methods: Content of Fe, Cu and Zn was determined by the method FINSLab-5.4-3M-004/13; Determination of: Pb, Cd, As, Zn, Cu, Fe, Sn, and Cr in food by atomic method absorption spectrometry (AAS); Content of: Ca, K, Mg, Na, Mn, and Co in fresh and OT samples was determined using the standard SRPS EN ISO 6869: 2008, Animal feed, and determination of: Ca, Mg, Mn, K, Na and Co contents in food by atomic absorption spectrometry (AAS). There was a slight decrease in mineral content in the samples dehydrated in a clear solution, compared to molasses, where all samples showed an increase in monitored minerals after OT. The highest values of monitored minerals were achieved by OT of nettle leaves in molasses solution, after 90 minutes, at 500C, especially Fe (from 30.989 ± 0.062 mg/100g i.s. to 98.627 ± 1.674 mg/100g i.s.) and K (from 50.752 ± 1.226 mg/100g i.s. 97.903 ± 0.905 mg/100g i.s.). After the treatment, the content of Na in all samples was increased. It can be concluded that the content of Ca, Mg, K, Fe, Cu, Zn, Mn and Co increased in nettle leaves dehydrated in sugar beet molasses, while in the samples dehydrated in NaCl and sucrose solution opposite trend was observed.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Mineral content after osmotic treatment of nettle leaves (urtica dioica l.)
EP  - 242
SP  - 238
VL  - 38
UR  - conv_1135
ER  - 

@article{
author = "Knežević, Violeta and Pezo, Lato and Lončar, Biljana and Nićetin, Milica and Filipović, Vladimir and Šuput, Danijela",
year = "2022",
abstract = "Osmotic treatment (OT) is an important method for preserving food, which involves partial water removal from samples immersed in hypertonic solutions. This study aimed to investigate the effects of OT in two different solutions on nettle leaves’ mineral content. Nettle leaves were dehydrated in sugar beet molasses (80%) and an aqueous solution of sodium chloride and sucrose, at 350C and 500C for 30, 60 and 90 min. Mineral content (Ca, Mg, Na, K, Fe, Cu Zn, Mn and Co) was determined in fresh and dehydrated leaves. The basic chemical composition of nettle leaves before and after the OT was determined based on the following methods: Content of Fe, Cu and Zn was determined by the method FINSLab-5.4-3M-004/13; Determination of: Pb, Cd, As, Zn, Cu, Fe, Sn, and Cr in food by atomic method absorption spectrometry (AAS); Content of: Ca, K, Mg, Na, Mn, and Co in fresh and OT samples was determined using the standard SRPS EN ISO 6869: 2008, Animal feed, and determination of: Ca, Mg, Mn, K, Na and Co contents in food by atomic absorption spectrometry (AAS). There was a slight decrease in mineral content in the samples dehydrated in a clear solution, compared to molasses, where all samples showed an increase in monitored minerals after OT. The highest values of monitored minerals were achieved by OT of nettle leaves in molasses solution, after 90 minutes, at 500C, especially Fe (from 30.989 ± 0.062 mg/100g i.s. to 98.627 ± 1.674 mg/100g i.s.) and K (from 50.752 ± 1.226 mg/100g i.s. 97.903 ± 0.905 mg/100g i.s.). After the treatment, the content of Na in all samples was increased. It can be concluded that the content of Ca, Mg, K, Fe, Cu, Zn, Mn and Co increased in nettle leaves dehydrated in sugar beet molasses, while in the samples dehydrated in NaCl and sucrose solution opposite trend was observed.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Mineral content after osmotic treatment of nettle leaves (urtica dioica l.)",
pages = "242-238",
volume = "38",
url = "conv_1135"
}

Knežević, V., Pezo, L., Lončar, B., Nićetin, M., Filipović, V.,& Šuput, D.. (2022). Mineral content after osmotic treatment of nettle leaves (urtica dioica l.). in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 38, 238-242.
conv_1135

Knežević V, Pezo L, Lončar B, Nićetin M, Filipović V, Šuput D. Mineral content after osmotic treatment of nettle leaves (urtica dioica l.). in Journal of Hygienic Engineering and Design. 2022;38:238-242.
conv_1135 .

Knežević, Violeta, Pezo, Lato, Lončar, Biljana, Nićetin, Milica, Filipović, Vladimir, Šuput, Danijela, "Mineral content after osmotic treatment of nettle leaves (urtica dioica l.)" in Journal of Hygienic Engineering and Design, 38 (2022):238-242,
conv_1135 .

TY  - JOUR
AU  - Cvetković, Biljana
AU  - Pezo, Lato
AU  - Šuput, Danijela
AU  - Lončar, Biljana
AU  - Šimurina, Olivera
AU  - Filipčev, Bojana
AU  - Jevtić-Mučibabić, Rada
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/826
AB  - Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar,"Futoski") shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mixtures of used gas (40:60/CO2:N-2 and 80:20/CO2:N-2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 degrees C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of ascorbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N-2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics.
T2  - Journal of Applied Botany and Food Quality
T1  - Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach
EP  - 52
SP  - 47
VL  - 94
DO  - 10.5073/JABFQ.2021.094.006
UR  - conv_928
ER  - 

@article{
author = "Cvetković, Biljana and Pezo, Lato and Šuput, Danijela and Lončar, Biljana and Šimurina, Olivera and Filipčev, Bojana and Jevtić-Mučibabić, Rada",
year = "2021",
abstract = "Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar,"Futoski") shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mixtures of used gas (40:60/CO2:N-2 and 80:20/CO2:N-2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 degrees C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of ascorbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N-2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics.",
journal = "Journal of Applied Botany and Food Quality",
title = "Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach",
pages = "52-47",
volume = "94",
doi = "10.5073/JABFQ.2021.094.006",
url = "conv_928"
}

Cvetković, B., Pezo, L., Šuput, D., Lončar, B., Šimurina, O., Filipčev, B.,& Jevtić-Mučibabić, R.. (2021). Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach. in Journal of Applied Botany and Food Quality, 94, 47-52.
https://doi.org/10.5073/JABFQ.2021.094.006
conv_928

Cvetković B, Pezo L, Šuput D, Lončar B, Šimurina O, Filipčev B, Jevtić-Mučibabić R. Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach. in Journal of Applied Botany and Food Quality. 2021;94:47-52.
doi:10.5073/JABFQ.2021.094.006
conv_928 .

Cvetković, Biljana, Pezo, Lato, Šuput, Danijela, Lončar, Biljana, Šimurina, Olivera, Filipčev, Bojana, Jevtić-Mučibabić, Rada, "Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach" in Journal of Applied Botany and Food Quality, 94 (2021):47-52,
https://doi.org/10.5073/JABFQ.2021.094.006 .,
conv_928 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Filipović, Vladimir
AU  - Lončar, Biljana
AU  - Filipović, Jelena S.
AU  - Šuput, Danijela
AU  - Knežević, Violeta
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/825
AB  - Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and diverse immersion periods (1, 3, and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 degrees C and immersion time of 5 hours.
PB  - Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd
T2  - Thermal Science
T1  - The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves
EP  - 1770
IS  - 3
SP  - 1759
VL  - 25
DO  - 10.2298/TSCI191101184N
UR  - conv_929
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Filipović, Vladimir and Lončar, Biljana and Filipović, Jelena S. and Šuput, Danijela and Knežević, Violeta",
year = "2021",
abstract = "Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and diverse immersion periods (1, 3, and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 degrees C and immersion time of 5 hours.",
publisher = "Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd",
journal = "Thermal Science",
title = "The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves",
pages = "1770-1759",
number = "3",
volume = "25",
doi = "10.2298/TSCI191101184N",
url = "conv_929"
}

Nićetin, M., Pezo, L., Filipović, V., Lončar, B., Filipović, J. S., Šuput, D.,& Knežević, V.. (2021). The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves. in Thermal Science
Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd., 25(3), 1759-1770.
https://doi.org/10.2298/TSCI191101184N
conv_929

Nićetin M, Pezo L, Filipović V, Lončar B, Filipović JS, Šuput D, Knežević V. The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves. in Thermal Science. 2021;25(3):1759-1770.
doi:10.2298/TSCI191101184N
conv_929 .

Nićetin, Milica, Pezo, Lato, Filipović, Vladimir, Lončar, Biljana, Filipović, Jelena S., Šuput, Danijela, Knežević, Violeta, "The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves" in Thermal Science, 25, no. 3 (2021):1759-1770,
https://doi.org/10.2298/TSCI191101184N .,
conv_929 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
AU  - Filipović, J
AU  - Šuput, Danijela
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/835
AB  - Nutritional and therapeutic relevance of herbs is generally known, which is most related to their high phenolic content and other bioactive compounds present. However, the bioactive components are unstable, and extremely prone to degradation and/ or reaction with some factors during processing and preservation. Osmotic treatment is the one of the preservation method with potential to prevent drying damages and maintain the functional properties of food. Most studies conducted with osmotic dehydration are more focused on the process, and less on the nutritive and antioxidative profile of obtained product. This review summarizes the impact of osmotic treatment on the antioxidative potential of osmodehydrated product, with an emphasis on the molasses as osmotic medium. Immersion of the plant material in concentrated solutions on the mild temperatures, by means of osmotic treatment, has the advantage of preserving the plants’ total antioxidant activity, due to the protective effect of the surrounding osmotic solution, the limitations of oxidative exposure, and avoiding adversely consequences of temperature. The type of osmotic solution directly affects the retention of bioactive compounds and the overall antioxidant profile of the material immersed in it, mainly due to the transport of bioactive substances from the solution to the plant. According to the literature molasses is a reach source of antioxidants, which potentially can diffuse into plant tissue during osmotic treatment. Some papers have reported that carriers of antioxidant activity in molasses are primarily phenolic compounds derived from sugar beet (Ferulic acid; Synergic acid; Vanilic acid; Galic acid; p-Coumaric acid; Kaempferol; Catechin; Luteolin), anthocyanides, betaine, choline, and colored products of the Millard reactions (melanoidins), which formed during the production of sugar. In conclusion the published data show that molasses as osmotic medium enhancing the overall antioxidant activity of herbs, making osmodehydrated material excellent ingredients for functional food formulation.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Sugar beet molasses as osmotic solution for improving antioxidative potential of herbs
EP  - 59
SP  - 52
VL  - 34
UR  - conv_1143
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Knežević, Violeta and Filipović, J and Šuput, Danijela",
year = "2021",
abstract = "Nutritional and therapeutic relevance of herbs is generally known, which is most related to their high phenolic content and other bioactive compounds present. However, the bioactive components are unstable, and extremely prone to degradation and/ or reaction with some factors during processing and preservation. Osmotic treatment is the one of the preservation method with potential to prevent drying damages and maintain the functional properties of food. Most studies conducted with osmotic dehydration are more focused on the process, and less on the nutritive and antioxidative profile of obtained product. This review summarizes the impact of osmotic treatment on the antioxidative potential of osmodehydrated product, with an emphasis on the molasses as osmotic medium. Immersion of the plant material in concentrated solutions on the mild temperatures, by means of osmotic treatment, has the advantage of preserving the plants’ total antioxidant activity, due to the protective effect of the surrounding osmotic solution, the limitations of oxidative exposure, and avoiding adversely consequences of temperature. The type of osmotic solution directly affects the retention of bioactive compounds and the overall antioxidant profile of the material immersed in it, mainly due to the transport of bioactive substances from the solution to the plant. According to the literature molasses is a reach source of antioxidants, which potentially can diffuse into plant tissue during osmotic treatment. Some papers have reported that carriers of antioxidant activity in molasses are primarily phenolic compounds derived from sugar beet (Ferulic acid; Synergic acid; Vanilic acid; Galic acid; p-Coumaric acid; Kaempferol; Catechin; Luteolin), anthocyanides, betaine, choline, and colored products of the Millard reactions (melanoidins), which formed during the production of sugar. In conclusion the published data show that molasses as osmotic medium enhancing the overall antioxidant activity of herbs, making osmodehydrated material excellent ingredients for functional food formulation.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Sugar beet molasses as osmotic solution for improving antioxidative potential of herbs",
pages = "59-52",
volume = "34",
url = "conv_1143"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Knežević, V., Filipović, J.,& Šuput, D.. (2021). Sugar beet molasses as osmotic solution for improving antioxidative potential of herbs. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 34, 52-59.
conv_1143

Nićetin M, Pezo L, Lončar B, Filipović V, Knežević V, Filipović J, Šuput D. Sugar beet molasses as osmotic solution for improving antioxidative potential of herbs. in Journal of Hygienic Engineering and Design. 2021;34:52-59.
conv_1143 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Filipović, J, Šuput, Danijela, "Sugar beet molasses as osmotic solution for improving antioxidative potential of herbs" in Journal of Hygienic Engineering and Design, 34 (2021):52-59,
conv_1143 .

TY  - JOUR
AU  - Voca, Neven
AU  - Pezo, Lato
AU  - Peter, Anamarija
AU  - Šuput, Danijela
AU  - Lončar, Biljana
AU  - Kricka, Tajana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/799
AB  - Two artificial neural network (ANN) models were developed to predict the main quality parameters of the corn used for ethanol production. Five Croatian corn hybrids were evaluated in this study (introducing the hybrid type as the first input categorical variable for ANN modelling), grown during three vegetation periods (the second categorical variable), under two levels of agrotechnology (the third categorical variable), dried at four temperatures (the fourth input variable), using two different heating and pressure pre-treatments of corn kernels (the fifth variable for ANN calculation) in order to improve the properties of corn for ethanol production. The first model (ANN1) was used to predict the hectolitre weight, 1000-kernels weight, the gelatinisation rate, and the contents of: glucose, reducing sugars and ethanol during the drying process, according to the type of the corn hybrid and the drying temperature. The ANN2 model was developed to predict the corn weight and moisture during the process, based on the input parameters. The artificial neural network models gave a good fit to experimental data and were able to predict the output variables successfully, showing a reasonably good predictive capability (overall r(2) for the corn kernel weight and moisture was 0.989, while r(2) for other outputs was 0.856). On the basis of a developed ANN models, multi-objective optimization was performed showing the possible practical use in the corn kernel drying process.
T2  - Industrial Crops and Products
T1  - Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks
VL  - 162
DO  - 10.1016/j.indcrop.2021.113293
UR  - conv_913
ER  - 

@article{
author = "Voca, Neven and Pezo, Lato and Peter, Anamarija and Šuput, Danijela and Lončar, Biljana and Kricka, Tajana",
year = "2021",
abstract = "Two artificial neural network (ANN) models were developed to predict the main quality parameters of the corn used for ethanol production. Five Croatian corn hybrids were evaluated in this study (introducing the hybrid type as the first input categorical variable for ANN modelling), grown during three vegetation periods (the second categorical variable), under two levels of agrotechnology (the third categorical variable), dried at four temperatures (the fourth input variable), using two different heating and pressure pre-treatments of corn kernels (the fifth variable for ANN calculation) in order to improve the properties of corn for ethanol production. The first model (ANN1) was used to predict the hectolitre weight, 1000-kernels weight, the gelatinisation rate, and the contents of: glucose, reducing sugars and ethanol during the drying process, according to the type of the corn hybrid and the drying temperature. The ANN2 model was developed to predict the corn weight and moisture during the process, based on the input parameters. The artificial neural network models gave a good fit to experimental data and were able to predict the output variables successfully, showing a reasonably good predictive capability (overall r(2) for the corn kernel weight and moisture was 0.989, while r(2) for other outputs was 0.856). On the basis of a developed ANN models, multi-objective optimization was performed showing the possible practical use in the corn kernel drying process.",
journal = "Industrial Crops and Products",
title = "Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks",
volume = "162",
doi = "10.1016/j.indcrop.2021.113293",
url = "conv_913"
}

Voca, N., Pezo, L., Peter, A., Šuput, D., Lončar, B.,& Kricka, T.. (2021). Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks. in Industrial Crops and Products, 162.
https://doi.org/10.1016/j.indcrop.2021.113293
conv_913

Voca N, Pezo L, Peter A, Šuput D, Lončar B, Kricka T. Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks. in Industrial Crops and Products. 2021;162.
doi:10.1016/j.indcrop.2021.113293
conv_913 .

Voca, Neven, Pezo, Lato, Peter, Anamarija, Šuput, Danijela, Lončar, Biljana, Kricka, Tajana, "Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks" in Industrial Crops and Products, 162 (2021),
https://doi.org/10.1016/j.indcrop.2021.113293 .,
conv_913 .

TY  - JOUR
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Šuput, Danijela
AU  - Kuljanin, Tatjana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/779
AB  - In recent year’s osmotic dehydration as a method of food preservation is drawing more attention due to many advantages regarding low energy processing conditions, mild temperatures and the possibility of reusing waste material. One of the most important factors that have a major influence on the efficiency of the osmotic dehydration process is a selection of the most convenient osmotic solution. At the Faculty of Technology, University of Novi Sad, sugar beet molasses has been introduced as an osmotic solution and turned out to be very efficient for the osmotic treatment of both animal and plant row materials. Reasons that make molasses an excellent osmotic medium are high content off dry matter (80% w/w) and specific chemical composition. Great amount of water and high aw value make food perishable and reduce its shelf life. By treating raw food material with sugar beet molasses as an osmotic solution the water content has been significantly reduced as well as aw value making food safer and longer-lasting. The microbiological profile of food material osmotically treated in molasses indicated that osmotic dehydration is a hygienically safe method and obtained products are safe for further processing. Comparing molasses with other conventional osmotic solutions it has been shown that molasses reduce the total amount of microorganisms in a larger scale than sugar and salt solution do. Sugar beet molasses has rich nutritional composition and during the osmotic process, those nutrients penetrate into treated material and improve its chemical composition, especially the content of minerals. In comparison to traditional osmotic solution osmotic dehydration treatment in molasses leads to higher amount of important minerals in both plant and animal treated material improving their functional properties. Osmotic dehydration in sugar beet molasses has proven to be valuable not only from food safety but from food quality aspects as well.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Osmotic dehydration in sugar beet molasses-food safety and quality benefits
EP  - 20
SP  - 15
VL  - 34
UR  - conv_1150
ER  - 

@article{
author = "Lončar, Biljana and Nićetin, Milica and Filipović, Vladimir and Knežević, Violeta and Pezo, Lato and Šuput, Danijela and Kuljanin, Tatjana",
year = "2021",
abstract = "In recent year’s osmotic dehydration as a method of food preservation is drawing more attention due to many advantages regarding low energy processing conditions, mild temperatures and the possibility of reusing waste material. One of the most important factors that have a major influence on the efficiency of the osmotic dehydration process is a selection of the most convenient osmotic solution. At the Faculty of Technology, University of Novi Sad, sugar beet molasses has been introduced as an osmotic solution and turned out to be very efficient for the osmotic treatment of both animal and plant row materials. Reasons that make molasses an excellent osmotic medium are high content off dry matter (80% w/w) and specific chemical composition. Great amount of water and high aw value make food perishable and reduce its shelf life. By treating raw food material with sugar beet molasses as an osmotic solution the water content has been significantly reduced as well as aw value making food safer and longer-lasting. The microbiological profile of food material osmotically treated in molasses indicated that osmotic dehydration is a hygienically safe method and obtained products are safe for further processing. Comparing molasses with other conventional osmotic solutions it has been shown that molasses reduce the total amount of microorganisms in a larger scale than sugar and salt solution do. Sugar beet molasses has rich nutritional composition and during the osmotic process, those nutrients penetrate into treated material and improve its chemical composition, especially the content of minerals. In comparison to traditional osmotic solution osmotic dehydration treatment in molasses leads to higher amount of important minerals in both plant and animal treated material improving their functional properties. Osmotic dehydration in sugar beet molasses has proven to be valuable not only from food safety but from food quality aspects as well.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Osmotic dehydration in sugar beet molasses-food safety and quality benefits",
pages = "20-15",
volume = "34",
url = "conv_1150"
}

Lončar, B., Nićetin, M., Filipović, V., Knežević, V., Pezo, L., Šuput, D.,& Kuljanin, T.. (2021). Osmotic dehydration in sugar beet molasses-food safety and quality benefits. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 34, 15-20.
conv_1150

Lončar B, Nićetin M, Filipović V, Knežević V, Pezo L, Šuput D, Kuljanin T. Osmotic dehydration in sugar beet molasses-food safety and quality benefits. in Journal of Hygienic Engineering and Design. 2021;34:15-20.
conv_1150 .

Lončar, Biljana, Nićetin, Milica, Filipović, Vladimir, Knežević, Violeta, Pezo, Lato, Šuput, Danijela, Kuljanin, Tatjana, "Osmotic dehydration in sugar beet molasses-food safety and quality benefits" in Journal of Hygienic Engineering and Design, 34 (2021):15-20,
conv_1150 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazarević, Jasmina
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Lončar, Biljana
AU  - Pezo, Lato
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/703
AB  - U ovom radu ispitan je uticaj osmotske dehidratacije u melasi šećerne repe i skrobnog premaza na mikrobiološku stabilnost jabuka. Polovina osmotski tretiranih/netretiranih uzoraka dodatno je zaštićena skrobnim premazom. Uzorci su upakovani u polipropilenske kesice u atmosferskim uslovima i skladišteni 10 dana na sobnoj temperaturi. Uzorcima je određena aw vrednost i mikrobiološki profil. Rezultati su pokazali da E. coli, Salmonella spp. i L. monocytogenes nisu detektovane ni u jednoj grupi uzoraka. Enterobacteria nisu kvantifikovane u uzorcima OD i OD+P tokom celog perioda skladištenja, dok su prisutne u uzorcima K i P u prva četiri dana sa opadajućim trendom, a kasnije se nisu mogle detektovati. Ukupan broj bakterija je ujednačen u okviru svake grupe uzoraka, a vrednosti su značajno veće kod K i P uzoraka. Kvasci i plesni su prisutni u K i P uzorcima tokom celog perioda skladištenja sa maksimalnom vrednošću 170.000 cfu/g za K uzorak u desetom danu skladištenja. Kod OD i OD+P uzorka kvasci i plesni su detektovani tek nakon četvrtog dana i dostigli su veću vrednost kod OD+P uzorka (120.000 cfu/g) nego kod OD uzorka (26.000 cfu/g). Uočena pojava kvasaca i plesni je posledica pogodne aw vrednosti za njihov razvoj. Kod uzorka OD+P veći broj kvasaca i plesni je posledica prisutva skrobnog premaza polisaharidne prirode koji predstavlja pogodan supstrat za razvoj inicijalno prisutnih kvasaca i plesni. Rezultati su pokazali da je OD pogodna metoda za očuvanje mikrobiološke stabilnosti, dok skrobni premaz nije opravdao svoju namenu.
AB  - This paper examines the effect of starch coating and the osmotic dehydration in sugar beet molasses on the microbiological stability of apples. One-half of the osmotically treated/untreated apples were protected by starch coating, resulting in four sample groups (namely the K, P, OD and OD+P sample groups). E. coli, Salmonella spp. and Listeria monocytogenes were not detected in any of the samples. Enterobacteria were present in the K and P samples in the first four days (indicating a downward trend), but were not subsequently detectable. The total number of microorganisms (TVC) was found to be uniform in each sample group. However, the TVC values were significantly higher in the K and P sample groups than those of the OD and OD + P samples. Yeasts and molds were detected in the K and P samples, whereas the presence of yeasts and molds in the OD and OD+P samples was confirmed only after four days of storage. The results obtained indicate that osmotic dehydration is a suitable method for maintaining microbial stability, whereas starch coating did not justify its purpose.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka
T1  - The effect of osmotic dehydration and starch coating on the microbiological stability of apples
EP  - 38
IS  - 1
SP  - 35
VL  - 24
DO  - 10.5937/jpea24-25505
UR  - conv_128
ER  - 

@article{
author = "Šuput, Danijela and Lazarević, Jasmina and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta and Lončar, Biljana and Pezo, Lato",
year = "2020",
abstract = "U ovom radu ispitan je uticaj osmotske dehidratacije u melasi šećerne repe i skrobnog premaza na mikrobiološku stabilnost jabuka. Polovina osmotski tretiranih/netretiranih uzoraka dodatno je zaštićena skrobnim premazom. Uzorci su upakovani u polipropilenske kesice u atmosferskim uslovima i skladišteni 10 dana na sobnoj temperaturi. Uzorcima je određena aw vrednost i mikrobiološki profil. Rezultati su pokazali da E. coli, Salmonella spp. i L. monocytogenes nisu detektovane ni u jednoj grupi uzoraka. Enterobacteria nisu kvantifikovane u uzorcima OD i OD+P tokom celog perioda skladištenja, dok su prisutne u uzorcima K i P u prva četiri dana sa opadajućim trendom, a kasnije se nisu mogle detektovati. Ukupan broj bakterija je ujednačen u okviru svake grupe uzoraka, a vrednosti su značajno veće kod K i P uzoraka. Kvasci i plesni su prisutni u K i P uzorcima tokom celog perioda skladištenja sa maksimalnom vrednošću 170.000 cfu/g za K uzorak u desetom danu skladištenja. Kod OD i OD+P uzorka kvasci i plesni su detektovani tek nakon četvrtog dana i dostigli su veću vrednost kod OD+P uzorka (120.000 cfu/g) nego kod OD uzorka (26.000 cfu/g). Uočena pojava kvasaca i plesni je posledica pogodne aw vrednosti za njihov razvoj. Kod uzorka OD+P veći broj kvasaca i plesni je posledica prisutva skrobnog premaza polisaharidne prirode koji predstavlja pogodan supstrat za razvoj inicijalno prisutnih kvasaca i plesni. Rezultati su pokazali da je OD pogodna metoda za očuvanje mikrobiološke stabilnosti, dok skrobni premaz nije opravdao svoju namenu., This paper examines the effect of starch coating and the osmotic dehydration in sugar beet molasses on the microbiological stability of apples. One-half of the osmotically treated/untreated apples were protected by starch coating, resulting in four sample groups (namely the K, P, OD and OD+P sample groups). E. coli, Salmonella spp. and Listeria monocytogenes were not detected in any of the samples. Enterobacteria were present in the K and P samples in the first four days (indicating a downward trend), but were not subsequently detectable. The total number of microorganisms (TVC) was found to be uniform in each sample group. However, the TVC values were significantly higher in the K and P sample groups than those of the OD and OD + P samples. Yeasts and molds were detected in the K and P samples, whereas the presence of yeasts and molds in the OD and OD+P samples was confirmed only after four days of storage. The results obtained indicate that osmotic dehydration is a suitable method for maintaining microbial stability, whereas starch coating did not justify its purpose.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka, The effect of osmotic dehydration and starch coating on the microbiological stability of apples",
pages = "38-35",
number = "1",
volume = "24",
doi = "10.5937/jpea24-25505",
url = "conv_128"
}

Šuput, D., Lazarević, J., Filipović, V., Nićetin, M., Knežević, V., Lončar, B.,& Pezo, L.. (2020). Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 24(1), 35-38.
https://doi.org/10.5937/jpea24-25505
conv_128

Šuput D, Lazarević J, Filipović V, Nićetin M, Knežević V, Lončar B, Pezo L. Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka. in Journal on Processing and Energy in Agriculture. 2020;24(1):35-38.
doi:10.5937/jpea24-25505
conv_128 .

Šuput, Danijela, Lazarević, Jasmina, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, Lončar, Biljana, Pezo, Lato, "Efekat osmotske dehidratacije i skrobnog premaza na mikrobiološku stabilnost jabuka" in Journal on Processing and Energy in Agriculture, 24, no. 1 (2020):35-38,
https://doi.org/10.5937/jpea24-25505 .,
conv_128 .

TY  - JOUR
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Gorjanović, Stanislava
AU  - Šuput, Danijela
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/683
AB  - Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses - SBM and ternary aqueous solution - TAS), at temperatures of 20, 35 and 50 degrees C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (ii) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 degrees C.
PB  - Budapest University of Technology
T2  - Periodica Polytechnica-Chemical Engineering
T1  - Antioxidant Capacity of Nettle Leaves During Osmotic Treatment
EP  - 498
IS  - 3
SP  - 491
VL  - 63
DO  - 10.3311/PPch.12688
UR  - conv_775
ER  - 

@article{
author = "Knežević, Violeta and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Nićetin, Milica and Gorjanović, Stanislava and Šuput, Danijela",
year = "2019",
abstract = "Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses - SBM and ternary aqueous solution - TAS), at temperatures of 20, 35 and 50 degrees C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (ii) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 degrees C.",
publisher = "Budapest University of Technology",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "Antioxidant Capacity of Nettle Leaves During Osmotic Treatment",
pages = "498-491",
number = "3",
volume = "63",
doi = "10.3311/PPch.12688",
url = "conv_775"
}

Knežević, V., Pezo, L., Lončar, B., Filipović, V., Nićetin, M., Gorjanović, S.,& Šuput, D.. (2019). Antioxidant Capacity of Nettle Leaves During Osmotic Treatment. in Periodica Polytechnica-Chemical Engineering
Budapest University of Technology., 63(3), 491-498.
https://doi.org/10.3311/PPch.12688
conv_775

Knežević V, Pezo L, Lončar B, Filipović V, Nićetin M, Gorjanović S, Šuput D. Antioxidant Capacity of Nettle Leaves During Osmotic Treatment. in Periodica Polytechnica-Chemical Engineering. 2019;63(3):491-498.
doi:10.3311/PPch.12688
conv_775 .

Knežević, Violeta, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Nićetin, Milica, Gorjanović, Stanislava, Šuput, Danijela, "Antioxidant Capacity of Nettle Leaves During Osmotic Treatment" in Periodica Polytechnica-Chemical Engineering, 63, no. 3 (2019):491-498,
https://doi.org/10.3311/PPch.12688 .,
conv_775 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Gubić, Jasmina
AU  - Sojić, Branislav
AU  - Plavšić, Dragana
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/668
AB  - Effects of modified atmosphere packaging, with the addition of an active edible coating on quality and shelf-life of osmotically dehydrated pork meat was investigated. The pork was osmotically dehydrated, coated with starch based active edible coating with oregano essential oil and packed under atmospheric conditions and under modified atmosphere. The packaged meat was kept at 4 degrees C for 2 months and was analyzed physico-chemically, microbiologically and sensorially. All physico-chemically parameters were improved and shelf-life was prolonged. Meat quality was promoted by using modified atmosphere packaging with active edible coating.Lipid oxidative changes were less pronounced in samples packed under modified atmosphere. The microbiological profile showed that the osmotic dehydration is hygienically safe, but samples packed under modified atmosphere showed higher level of microbial stability compared to samples packed in atmospheric conditions, although all groups remained stable during 60 days (which is a result of the active edible coating application).
T2  - Romanian Biotechnological Letters
T1  - Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere
EP  - 553
IS  - 3
SP  - 545
VL  - 24
DO  - 10.25083/rbl/24.3/545.553
UR  - conv_785
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Gubić, Jasmina and Sojić, Branislav and Plavšić, Dragana and Lončar, Biljana and Nićetin, Milica and Filipović, Vladimir and Knežević, Violeta",
year = "2019",
abstract = "Effects of modified atmosphere packaging, with the addition of an active edible coating on quality and shelf-life of osmotically dehydrated pork meat was investigated. The pork was osmotically dehydrated, coated with starch based active edible coating with oregano essential oil and packed under atmospheric conditions and under modified atmosphere. The packaged meat was kept at 4 degrees C for 2 months and was analyzed physico-chemically, microbiologically and sensorially. All physico-chemically parameters were improved and shelf-life was prolonged. Meat quality was promoted by using modified atmosphere packaging with active edible coating.Lipid oxidative changes were less pronounced in samples packed under modified atmosphere. The microbiological profile showed that the osmotic dehydration is hygienically safe, but samples packed under modified atmosphere showed higher level of microbial stability compared to samples packed in atmospheric conditions, although all groups remained stable during 60 days (which is a result of the active edible coating application).",
journal = "Romanian Biotechnological Letters",
title = "Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere",
pages = "553-545",
number = "3",
volume = "24",
doi = "10.25083/rbl/24.3/545.553",
url = "conv_785"
}

Šuput, D., Lazić, V. L., Pezo, L., Gubić, J., Sojić, B., Plavšić, D., Lončar, B., Nićetin, M., Filipović, V.,& Knežević, V.. (2019). Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere. in Romanian Biotechnological Letters, 24(3), 545-553.
https://doi.org/10.25083/rbl/24.3/545.553
conv_785

Šuput D, Lazić VL, Pezo L, Gubić J, Sojić B, Plavšić D, Lončar B, Nićetin M, Filipović V, Knežević V. Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere. in Romanian Biotechnological Letters. 2019;24(3):545-553.
doi:10.25083/rbl/24.3/545.553
conv_785 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Gubić, Jasmina, Sojić, Branislav, Plavšić, Dragana, Lončar, Biljana, Nićetin, Milica, Filipović, Vladimir, Knežević, Violeta, "Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere" in Romanian Biotechnological Letters, 24, no. 3 (2019):545-553,
https://doi.org/10.25083/rbl/24.3/545.553 .,
conv_785 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Šuput, Danijela
AU  - Knežević, Violeta
AU  - Filipović, Jelena S.
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/561
AB  - Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 degrees C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35 degrees C.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - The possibility of increasing the antioxidant activity of celery root during osmotic treatment
EP  - 265
IS  - 3
SP  - 253
VL  - 82
DO  - 10.2298/JSC161020015N
UR  - conv_659
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Šuput, Danijela and Knežević, Violeta and Filipović, Jelena S.",
year = "2017",
abstract = "Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 degrees C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35 degrees C.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "The possibility of increasing the antioxidant activity of celery root during osmotic treatment",
pages = "265-253",
number = "3",
volume = "82",
doi = "10.2298/JSC161020015N",
url = "conv_659"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Šuput, D., Knežević, V.,& Filipović, J. S.. (2017). The possibility of increasing the antioxidant activity of celery root during osmotic treatment. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 82(3), 253-265.
https://doi.org/10.2298/JSC161020015N
conv_659

Nićetin M, Pezo L, Lončar B, Filipović V, Šuput D, Knežević V, Filipović JS. The possibility of increasing the antioxidant activity of celery root during osmotic treatment. in Journal of the Serbian Chemical Society. 2017;82(3):253-265.
doi:10.2298/JSC161020015N
conv_659 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Šuput, Danijela, Knežević, Violeta, Filipović, Jelena S., "The possibility of increasing the antioxidant activity of celery root during osmotic treatment" in Journal of the Serbian Chemical Society, 82, no. 3 (2017):253-265,
https://doi.org/10.2298/JSC161020015N .,
conv_659 .

TY  - JOUR
AU  - Pezo, Milada
AU  - Pezo, Lato
AU  - Čolović, Radmilo
AU  - Vukmirović, Đuro
AU  - Šuput, Danijela
AU  - Stanojlović, Sanja
AU  - Kosanić, Nenad
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/470
AB  - Statičke mešalice se koriste za mešanje pre glavnog procesa mešanja, čime se značajno smanje vreme mešanja i potrošnja energije. 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 numeričke mehanike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog dvofaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Statičke mešalice se široko koriste u industiji prerade hrane, farmaceutskoj ili hemijskoj industriji. Ovaj tip mešalice se koristi uglavnom kao predmešač, pre glavnog mešanja, pri čemu se značajno smanjuje vreme mešanja i štedi energija. Za potrebe ovog rada, napravljene su statičke mešalice tipa Ross i Komax od providnog pleksiglasa, dizajnirane u CAD paketu, napravljene korišćenjem CNC glodalice. Pošto su napravljeni elementi bili prozirni, praćenje procesa mešanja granula je bilo i vizuelno. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Glavni cilj ovog članka je da određivanje ponašanja granula koje se gravitaciono transportuju u različitim konfiguracijama mešalica i odabir najbolje konfiguracije mešalice, uzimajući u obzir ukupnu trajektoriju granule, broj elemenata za mešanje i kvalitet dobijene smeše. Rezultati numeričke simulacije statičkih mešalica upoređeni su sa eksperimentalnim rezultatima, a kvalitet mešanja ispitivan je kriterijumom relativne standardne devijacije. Uticaji tipa mešalice i broja elemenata za mešanje na proces mešanja su proučavani analizom varijanse (ANOVA).
AB  - Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. In this article, the novel numerical approach called Discrete Element Method is used for modeling of granular flow in multiple static mixer applications, while the Computational Fluid Dynamic method was chosen for fluid flow modeling. The main aim of this article is to predict the behaviour 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 relative standard deviation criterion. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA).
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - DEM analiza protoka zrnastog materijala u statičkoj mešalici
T1  - DEM analysis of the granular flow in the static mixers
EP  - 139
IS  - 3
SP  - 136
VL  - 20
UR  - conv_126
ER  - 

@article{
author = "Pezo, Milada and Pezo, Lato and Čolović, Radmilo and Vukmirović, Đuro and Šuput, Danijela and Stanojlović, Sanja and Kosanić, Nenad",
year = "2016",
abstract = "Statičke mešalice se koriste za mešanje pre glavnog procesa mešanja, čime se značajno smanje vreme mešanja i potrošnja energije. 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 numeričke mehanike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog dvofaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Statičke mešalice se široko koriste u industiji prerade hrane, farmaceutskoj ili hemijskoj industriji. Ovaj tip mešalice se koristi uglavnom kao predmešač, pre glavnog mešanja, pri čemu se značajno smanjuje vreme mešanja i štedi energija. Za potrebe ovog rada, napravljene su statičke mešalice tipa Ross i Komax od providnog pleksiglasa, dizajnirane u CAD paketu, napravljene korišćenjem CNC glodalice. Pošto su napravljeni elementi bili prozirni, praćenje procesa mešanja granula je bilo i vizuelno. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Glavni cilj ovog članka je da određivanje ponašanja granula koje se gravitaciono transportuju u različitim konfiguracijama mešalica i odabir najbolje konfiguracije mešalice, uzimajući u obzir ukupnu trajektoriju granule, broj elemenata za mešanje i kvalitet dobijene smeše. Rezultati numeričke simulacije statičkih mešalica upoređeni su sa eksperimentalnim rezultatima, a kvalitet mešanja ispitivan je kriterijumom relativne standardne devijacije. Uticaji tipa mešalice i broja elemenata za mešanje na proces mešanja su proučavani analizom varijanse (ANOVA)., Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. In this article, the novel numerical approach called Discrete Element Method is used for modeling of granular flow in multiple static mixer applications, while the Computational Fluid Dynamic method was chosen for fluid flow modeling. The main aim of this article is to predict the behaviour 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 relative standard deviation criterion. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA).",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "DEM analiza protoka zrnastog materijala u statičkoj mešalici, DEM analysis of the granular flow in the static mixers",
pages = "139-136",
number = "3",
volume = "20",
url = "conv_126"
}

Pezo, M., Pezo, L., Čolović, R., Vukmirović, Đ., Šuput, D., Stanojlović, S.,& Kosanić, N.. (2016). DEM analiza protoka zrnastog materijala u statičkoj mešalici. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(3), 136-139.
conv_126

Pezo M, Pezo L, Čolović R, Vukmirović Đ, Šuput D, Stanojlović S, Kosanić N. DEM analiza protoka zrnastog materijala u statičkoj mešalici. in Journal on Processing and Energy in Agriculture. 2016;20(3):136-139.
conv_126 .

Pezo, Milada, Pezo, Lato, Čolović, Radmilo, Vukmirović, Đuro, Šuput, Danijela, Stanojlović, Sanja, Kosanić, Nenad, "DEM analiza protoka zrnastog materijala u statičkoj mešalici" in Journal on Processing and Energy in Agriculture, 20, no. 3 (2016):136-139,
conv_126 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Markov, Siniša
AU  - Vastag, Zuzana
AU  - Popović, Ljiljana
AU  - Radulović, Aleksandra
AU  - Ostojić, Sanja
AU  - Zlatanović, Snežana
AU  - Popović, Senka
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/474
AB  - This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Characterization of Starch Edible Films with Different Essential Oils Addition
EP  - 285
IS  - 4
SP  - 277
VL  - 66
DO  - 10.1515/pjfns-2016-0008
UR  - conv_632
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Markov, Siniša and Vastag, Zuzana and Popović, Ljiljana and Radulović, Aleksandra and Ostojić, Sanja and Zlatanović, Snežana and Popović, Senka",
year = "2016",
abstract = "This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Characterization of Starch Edible Films with Different Essential Oils Addition",
pages = "285-277",
number = "4",
volume = "66",
doi = "10.1515/pjfns-2016-0008",
url = "conv_632"
}

Šuput, D., Lazić, V. L., Pezo, L., Markov, S., Vastag, Z., Popović, L., Radulović, A., Ostojić, S., Zlatanović, S.,& Popović, S.. (2016). Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences, 66(4), 277-285.
https://doi.org/10.1515/pjfns-2016-0008
conv_632

Šuput D, Lazić VL, Pezo L, Markov S, Vastag Z, Popović L, Radulović A, Ostojić S, Zlatanović S, Popović S. Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences. 2016;66(4):277-285.
doi:10.1515/pjfns-2016-0008
conv_632 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Markov, Siniša, Vastag, Zuzana, Popović, Ljiljana, Radulović, Aleksandra, Ostojić, Sanja, Zlatanović, Snežana, Popović, Senka, "Characterization of Starch Edible Films with Different Essential Oils Addition" in Polish Journal of Food and Nutrition Sciences, 66, no. 4 (2016):277-285,
https://doi.org/10.1515/pjfns-2016-0008 .,
conv_632 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Popović, Senka
AU  - Hromiš, Nevena
AU  - Bulut, Sandra
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/465
AB  - The aim of this work was to evaluate the simultaneous effect of glycerol (30, 40 and 50%) and guar-xanthan gum addition (0.1, 0.3 and 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to principal component analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According cluster analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength) and the left cluster (with the increased value of elongation break and water vapor permeability). The observed distance of the two clusters is considerable (approx. 80).
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - Chemometric analysis
EP  - 744
IS  - 6
SP  - 739
VL  - 70
DO  - 10.2298/HEMIND150819010S
UR  - conv_644
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Popović, Senka and Hromiš, Nevena and Bulut, Sandra",
year = "2016",
abstract = "The aim of this work was to evaluate the simultaneous effect of glycerol (30, 40 and 50%) and guar-xanthan gum addition (0.1, 0.3 and 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodology, the most influential parameter in the second order polynomial models calculation was the percentage of glycerol, while the linear term of guar-xanthan content was important only for second order polynomial model calculation for tensile strength and water vapor permeability. According to principal component analysis, samples grouping along the first component are primarily due to the content of glycerol, which is also confirmed by ANOVA analysis. According cluster analysis, two separate clusters are observed on the dendrogram, which includes the right (with the increased value of tensile strength) and the left cluster (with the increased value of elongation break and water vapor permeability). The observed distance of the two clusters is considerable (approx. 80).",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - Chemometric analysis",
pages = "744-739",
number = "6",
volume = "70",
doi = "10.2298/HEMIND150819010S",
url = "conv_644"
}

Šuput, D., Lazić, V. L., Pezo, L., Popović, S., Hromiš, N.,& Bulut, S.. (2016). The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - Chemometric analysis. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(6), 739-744.
https://doi.org/10.2298/HEMIND150819010S
conv_644

Šuput D, Lazić VL, Pezo L, Popović S, Hromiš N, Bulut S. The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - Chemometric analysis. in Hemijska industrija. 2016;70(6):739-744.
doi:10.2298/HEMIND150819010S
conv_644 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Popović, Senka, Hromiš, Nevena, Bulut, Sandra, "The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - Chemometric analysis" in Hemijska industrija, 70, no. 6 (2016):739-744,
https://doi.org/10.2298/HEMIND150819010S .,
conv_644 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Šuput, Danijela
AU  - Zlatanović, Snežana
AU  - Dojčinović, Biljana
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/418
AB  - Metoda odzivne površine (Response Surface Methodology - RSM) je korišćena pri matematičkom modelovanju i izračunavanju vrednosti prividne (efektivne) difuzije vode, saharoze i minerala tokom osmotskog tretmana kockica svinjskog mesa (M. triceps brachii), na temperaturi 20, 35 i 50°C i pri koncentracijama osmotskog rastvora (melasa šećerne repe) od 60, 70 i 80 mas.%. Numeričko rešavanje Fikovog (Fick) zakona o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Sadržaj vlage i minerala je izmeren u tri ponavljanja. Korišćen je model Cuguramurdija (Zugarramurdi) i Lupina (Lupin) za predviđanje ravnotežnih uslova i ispostavilo se da je taj model pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom procesa osmotskog tretmana. Metoda odzivnih površina, koje se široko koristi za modelovanje i kontrolu procesa u prehrambenoj industriji, a u ovom radu je korišćena za predviđanje efektivnog koeficijenta difuzije vode, saharoze i minerala, pri određenoj temperaturi imerzije i koncentraciji melase šećerne repe. Matematički modeli koji su dobijeni na osnovu eksperimentalnih podataka obrađuju kompleksne nelinearne relacije sa interakcijama između procesnih promenljivih. Dobijene vrednosti efektivne difuzivnosti (m2 s-1) za vodu bili su u rasponu od 6,95×10-10 do 8,03×10-10, za efektivnu difuzivnost saharoze bili su između 6,39×10-10 i 8,25×10-10, dok su difuzivnosti za minerale bile u opsezima: 6,34×10-10-8,82×10-10 (Na), 6,27×10-10- -7,43×10-10 (K), 6,44×10-10-8,94×10-10 (Ca) i 3,47×10-10-5,66×10-10 (Mg). Korišćenjem razvijenih matematičkih modela dobijene su vrednosti efektivnih koeficijenata difuzije, sa tačnošću izraženom preko koeficijenata determinacije (r2) za Dw, DSuc, DNa. DK, DCa i DMg, i to: 0,993; 0,998; 0,999; 0,992; 0,999 i 0,998, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa.
AB  - Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50°C) and concentration of sugar beet molasses, (60, 70 and 80 mass%). The numerical solution of Fick's law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which has shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10-8.03×10-10 m2 s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2 s-1, while diffusivities for minerals (m2 s-1) were in the range: 6.34×10-10-8.82×10-10 for Na, 6.27×10-10-7.43×10-10 for K, 6.44×10-10-8.94×10-10 for Ca and 3.47×10-10-5.66×10-10 for Mg.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe
T1  - Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses
EP  - 251
IS  - 3
SP  - 241
VL  - 69
DO  - 10.2298/HEMIND131003037N
UR  - conv_72
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Šuput, Danijela and Zlatanović, Snežana and Dojčinović, Biljana",
year = "2015",
abstract = "Metoda odzivne površine (Response Surface Methodology - RSM) je korišćena pri matematičkom modelovanju i izračunavanju vrednosti prividne (efektivne) difuzije vode, saharoze i minerala tokom osmotskog tretmana kockica svinjskog mesa (M. triceps brachii), na temperaturi 20, 35 i 50°C i pri koncentracijama osmotskog rastvora (melasa šećerne repe) od 60, 70 i 80 mas.%. Numeričko rešavanje Fikovog (Fick) zakona o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Sadržaj vlage i minerala je izmeren u tri ponavljanja. Korišćen je model Cuguramurdija (Zugarramurdi) i Lupina (Lupin) za predviđanje ravnotežnih uslova i ispostavilo se da je taj model pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom procesa osmotskog tretmana. Metoda odzivnih površina, koje se široko koristi za modelovanje i kontrolu procesa u prehrambenoj industriji, a u ovom radu je korišćena za predviđanje efektivnog koeficijenta difuzije vode, saharoze i minerala, pri određenoj temperaturi imerzije i koncentraciji melase šećerne repe. Matematički modeli koji su dobijeni na osnovu eksperimentalnih podataka obrađuju kompleksne nelinearne relacije sa interakcijama između procesnih promenljivih. Dobijene vrednosti efektivne difuzivnosti (m2 s-1) za vodu bili su u rasponu od 6,95×10-10 do 8,03×10-10, za efektivnu difuzivnost saharoze bili su između 6,39×10-10 i 8,25×10-10, dok su difuzivnosti za minerale bile u opsezima: 6,34×10-10-8,82×10-10 (Na), 6,27×10-10- -7,43×10-10 (K), 6,44×10-10-8,94×10-10 (Ca) i 3,47×10-10-5,66×10-10 (Mg). Korišćenjem razvijenih matematičkih modela dobijene su vrednosti efektivnih koeficijenata difuzije, sa tačnošću izraženom preko koeficijenata determinacije (r2) za Dw, DSuc, DNa. DK, DCa i DMg, i to: 0,993; 0,998; 0,999; 0,992; 0,999 i 0,998, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa., Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50°C) and concentration of sugar beet molasses, (60, 70 and 80 mass%). The numerical solution of Fick's law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which has shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10-8.03×10-10 m2 s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2 s-1, while diffusivities for minerals (m2 s-1) were in the range: 6.34×10-10-8.82×10-10 for Na, 6.27×10-10-7.43×10-10 for K, 6.44×10-10-8.94×10-10 for Ca and 3.47×10-10-5.66×10-10 for Mg.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe, Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses",
pages = "251-241",
number = "3",
volume = "69",
doi = "10.2298/HEMIND131003037N",
url = "conv_72"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Šuput, D., Zlatanović, S.,& Dojčinović, B.. (2015). Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 69(3), 241-251.
https://doi.org/10.2298/HEMIND131003037N
conv_72

Nićetin M, Pezo L, Lončar B, Filipović V, Šuput D, Zlatanović S, Dojčinović B. Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe. in Hemijska industrija. 2015;69(3):241-251.
doi:10.2298/HEMIND131003037N
conv_72 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Šuput, Danijela, Zlatanović, Snežana, Dojčinović, Biljana, "Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe" in Hemijska industrija, 69, no. 3 (2015):241-251,
https://doi.org/10.2298/HEMIND131003037N .,
conv_72 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Radulović, Aleksandra
AU  - Popović, Senka
AU  - Hromiš, Nevena
AU  - Bulut, Sandra
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/410
AB  - Cilj istraživanja je ispitivanje strukturnih svojstava skroba, jestivog skrobnog filma i jestivog skrobnog filma kome je dodato esencijalno ulje origana u različitoj koncentraciji (0,5%, 1% i 2%). Uprkos razlikama u sastavu, veličini i obliku, opšti opis organizacije granula skroba je opšte prihvaćen: kombinacija dve komponente, amiloze i amilopektina. Poznato je da se pojam kristaliniteta skroba odnosi na linearne lance amilopektina, koji mogu da daju različite difrakcije X-zraka u zavisnosti od izvora skroba. Osnovna organizacija lanaca se opisuje kao tip skroba A, B ili C. Kristalinitet skroba, skrobnih filmova sa i bez dodatog ulja origana je ispitan korišćenjem metode difrakcije X-zraka. Difrakcioni podaci su prikupljeni u ugaonom opsegu 4-70°2θ, sa vremenom zadržavanja 0,5 s po koraku i veličinom koraka od 0,02° 2θ. Difraktogram jestivog filma na bazi skroba bez dodatka ulja pokazao je širok difrakcioni maksimum u 15-20° 2θ regionu, ukazujući na destrukciju A-tipa kristalne strukture zbog eksperimentalnih uslova razlivanja filma. Difrakcioni maksimumi uzoraka jestivih filmova na bazi skroba sa 0,5%, 1% i 2% dodatog esencijalnog ulja origana, donekle su zadržali svoje oblike, a maksimumi su locirani na 20,8°, 20,1° i 21,6° 2θ respektivno, dok uzorak sa 2% dodatog esencijalnog ulja origana pokazuje dodatne difrakcione pikove na 31,1°, 35,1°, 38,3°, 44,5° i 64,9° 2θ. Dobijeni difraktogrami X zraka ukazuju na poliamorfnu prirodu ispitivanih uzoraka jestivih filmova na bazi skroba sa dodatim uljem origana.
AB  - The aim of this study was to investigate starch and starch based edible films with and without oregano essential oil addition in terms of crystallinity by using X-ray diffractometry. Starch crystallinity is related to amylopectin linear chains which may give different X-ray diffraction patterns, described as A, B and C chains. Diffraction pattern of starch based edible film without essential oil addition showed broad diffraction peak in 15-20° 2θ region, indicating destruction of A-type crystal structure due to experimental conditions of casting procedure used in this work. Diffraction peaks of samples with 0.5 %, 1 % and 2 % oregano essential oil, whose shapes are to some extent retained after oregano oil addition, were centered at 20.8°, 20.1° and 21.6° 2θ respectively, while pattern of sample with 2% oregano essential oil showed additional diffraction peaks at 31.1°, 35.1°, 38.3°, 44.5° and 64.9° 2θ. X-ray diffraction patterns showed polymorphous nature of investigated starch samples with essential oils addition.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Strukturne promene skroba tokom sinteze jestivih filmova
T1  - Structural changes in starch during starch based edible films synthesis
EP  - 142
IS  - 3
SP  - 139
VL  - 19
UR  - conv_118
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Radulović, Aleksandra and Popović, Senka and Hromiš, Nevena and Bulut, Sandra",
year = "2015",
abstract = "Cilj istraživanja je ispitivanje strukturnih svojstava skroba, jestivog skrobnog filma i jestivog skrobnog filma kome je dodato esencijalno ulje origana u različitoj koncentraciji (0,5%, 1% i 2%). Uprkos razlikama u sastavu, veličini i obliku, opšti opis organizacije granula skroba je opšte prihvaćen: kombinacija dve komponente, amiloze i amilopektina. Poznato je da se pojam kristaliniteta skroba odnosi na linearne lance amilopektina, koji mogu da daju različite difrakcije X-zraka u zavisnosti od izvora skroba. Osnovna organizacija lanaca se opisuje kao tip skroba A, B ili C. Kristalinitet skroba, skrobnih filmova sa i bez dodatog ulja origana je ispitan korišćenjem metode difrakcije X-zraka. Difrakcioni podaci su prikupljeni u ugaonom opsegu 4-70°2θ, sa vremenom zadržavanja 0,5 s po koraku i veličinom koraka od 0,02° 2θ. Difraktogram jestivog filma na bazi skroba bez dodatka ulja pokazao je širok difrakcioni maksimum u 15-20° 2θ regionu, ukazujući na destrukciju A-tipa kristalne strukture zbog eksperimentalnih uslova razlivanja filma. Difrakcioni maksimumi uzoraka jestivih filmova na bazi skroba sa 0,5%, 1% i 2% dodatog esencijalnog ulja origana, donekle su zadržali svoje oblike, a maksimumi su locirani na 20,8°, 20,1° i 21,6° 2θ respektivno, dok uzorak sa 2% dodatog esencijalnog ulja origana pokazuje dodatne difrakcione pikove na 31,1°, 35,1°, 38,3°, 44,5° i 64,9° 2θ. Dobijeni difraktogrami X zraka ukazuju na poliamorfnu prirodu ispitivanih uzoraka jestivih filmova na bazi skroba sa dodatim uljem origana., The aim of this study was to investigate starch and starch based edible films with and without oregano essential oil addition in terms of crystallinity by using X-ray diffractometry. Starch crystallinity is related to amylopectin linear chains which may give different X-ray diffraction patterns, described as A, B and C chains. Diffraction pattern of starch based edible film without essential oil addition showed broad diffraction peak in 15-20° 2θ region, indicating destruction of A-type crystal structure due to experimental conditions of casting procedure used in this work. Diffraction peaks of samples with 0.5 %, 1 % and 2 % oregano essential oil, whose shapes are to some extent retained after oregano oil addition, were centered at 20.8°, 20.1° and 21.6° 2θ respectively, while pattern of sample with 2% oregano essential oil showed additional diffraction peaks at 31.1°, 35.1°, 38.3°, 44.5° and 64.9° 2θ. X-ray diffraction patterns showed polymorphous nature of investigated starch samples with essential oils addition.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Strukturne promene skroba tokom sinteze jestivih filmova, Structural changes in starch during starch based edible films synthesis",
pages = "142-139",
number = "3",
volume = "19",
url = "conv_118"
}

Šuput, D., Lazić, V. L., Pezo, L., Radulović, A., Popović, S., Hromiš, N.,& Bulut, S.. (2015). Strukturne promene skroba tokom sinteze jestivih filmova. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(3), 139-142.
conv_118

Šuput D, Lazić VL, Pezo L, Radulović A, Popović S, Hromiš N, Bulut S. Strukturne promene skroba tokom sinteze jestivih filmova. in Journal on Processing and Energy in Agriculture. 2015;19(3):139-142.
conv_118 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Radulović, Aleksandra, Popović, Senka, Hromiš, Nevena, Bulut, Sandra, "Strukturne promene skroba tokom sinteze jestivih filmova" in Journal on Processing and Energy in Agriculture, 19, no. 3 (2015):139-142,
conv_118 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/408
AB  - Cilj ovog rada bio je da se ispitaju promene u osmotski tretiranom svinjskom mesu koje nastaju tokom procesa rehidratacije. Uzorci mesa su bili podvrgnuti osmotskom tretmanu u rastvoru melase šećerne repe, na temperaturi od 23±2°C, 5 h. Nakon osmotskog tretmana, uzorci mesa su rehidrirani na konstantnoj temperaturi (20-40°C) pri različitim vremenima potapanja (15-60 min) u destilovanoj vodi. Metoda odzivnih površina je korišćena za predviđanje efektivnog koeficijenta difuzije vode, i minerala, na određenoj temperature, tokom procesa rehidratacije. Numeričko rešavanje Fikovog zakona (Fick) o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Cuguramendijev (Zugarramurdi) i Lupinov (Lupin) model je korišćen za predviđanje ravnotežnih uslova i pokazalo se da je taj model veoma pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom rehidratacije. Dobijena efektivna difuzivnost (m2·s-1)je bila između 8,35×10-10 i 9,11×10-10 za vlagu, 6,30×10-10 i 6,94×10-10 za Na, 5,73×10-10 i 7,46×10-10 za K, 4,43×10-10 i 6,25×10-10 za Ca, 5,35×10-10 i 6.25×10-10 za Mg, 4,67×10-10 i 6,78×10-10 za Cu, 4,68×10-10 i 5.33×10-10 za Fe, 4.21×10-10 i 5.04×10-10 za Zn i 5.44×10-10 i 7.16×10-10 za Mn. Korišćenjem ovde razvijenih matematičkih modela dobijaju se bezdimenzionalne vrednosti priraštaja vlage i gubitaka suve materije, sa tačnošću izraženom preko koeficijenata determinacije (r2), za xw, xNa, xK, xCa, xMg, xCu, xFe, xZn, i xMn: 0,977; 0,968; 0,999; 0,929; 0,931; 0,976; 0,931; 0,976 i 0,943, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa.
AB  - The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses solution, at temperature of 23±2°C for 5 h. After being osmotically treated, meat samples were rehydrated at constant temperature (20-40°C) during different times (15-60 min) in distilled water. The effective diffusivity (m2·s-1) were between 8.35×10-10 and 9.11×10-10 for moisture, 6.30×10-10-6.94×10-10 for Na, 5.73×10-10-7.46×10-10 for K, 4.43×10-10-6.25×10-10 for Ca, 5.35×10-10-6.25×10-10 for Mg, 4.67×10-10-6.78×10-10 for Cu, 4.68×10-10-5.33×10-10 for Fe, 4.21×10-10-5.04×10-10 for Zn and 5.44×10-10-7.16×10-10 for Mn. Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for moisture uptake and solute loss during rehydration.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Uticaji temperature i vremena na difuzivnost vode i minerala tokom rehidratacije osmotski tretiranog svinjskog mesa
T1  - Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes
EP  - 304
IS  - 3
SP  - 297
VL  - 69
DO  - 10.2298/HEMIND131003041S
UR  - conv_73
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta",
year = "2015",
abstract = "Cilj ovog rada bio je da se ispitaju promene u osmotski tretiranom svinjskom mesu koje nastaju tokom procesa rehidratacije. Uzorci mesa su bili podvrgnuti osmotskom tretmanu u rastvoru melase šećerne repe, na temperaturi od 23±2°C, 5 h. Nakon osmotskog tretmana, uzorci mesa su rehidrirani na konstantnoj temperaturi (20-40°C) pri različitim vremenima potapanja (15-60 min) u destilovanoj vodi. Metoda odzivnih površina je korišćena za predviđanje efektivnog koeficijenta difuzije vode, i minerala, na određenoj temperature, tokom procesa rehidratacije. Numeričko rešavanje Fikovog zakona (Fick) o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Cuguramendijev (Zugarramurdi) i Lupinov (Lupin) model je korišćen za predviđanje ravnotežnih uslova i pokazalo se da je taj model veoma pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom rehidratacije. Dobijena efektivna difuzivnost (m2·s-1)je bila između 8,35×10-10 i 9,11×10-10 za vlagu, 6,30×10-10 i 6,94×10-10 za Na, 5,73×10-10 i 7,46×10-10 za K, 4,43×10-10 i 6,25×10-10 za Ca, 5,35×10-10 i 6.25×10-10 za Mg, 4,67×10-10 i 6,78×10-10 za Cu, 4,68×10-10 i 5.33×10-10 za Fe, 4.21×10-10 i 5.04×10-10 za Zn i 5.44×10-10 i 7.16×10-10 za Mn. Korišćenjem ovde razvijenih matematičkih modela dobijaju se bezdimenzionalne vrednosti priraštaja vlage i gubitaka suve materije, sa tačnošću izraženom preko koeficijenata determinacije (r2), za xw, xNa, xK, xCa, xMg, xCu, xFe, xZn, i xMn: 0,977; 0,968; 0,999; 0,929; 0,931; 0,976; 0,931; 0,976 i 0,943, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa., The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses solution, at temperature of 23±2°C for 5 h. After being osmotically treated, meat samples were rehydrated at constant temperature (20-40°C) during different times (15-60 min) in distilled water. The effective diffusivity (m2·s-1) were between 8.35×10-10 and 9.11×10-10 for moisture, 6.30×10-10-6.94×10-10 for Na, 5.73×10-10-7.46×10-10 for K, 4.43×10-10-6.25×10-10 for Ca, 5.35×10-10-6.25×10-10 for Mg, 4.67×10-10-6.78×10-10 for Cu, 4.68×10-10-5.33×10-10 for Fe, 4.21×10-10-5.04×10-10 for Zn and 5.44×10-10-7.16×10-10 for Mn. Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for moisture uptake and solute loss during rehydration.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Uticaji temperature i vremena na difuzivnost vode i minerala tokom rehidratacije osmotski tretiranog svinjskog mesa, Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes",
pages = "304-297",
number = "3",
volume = "69",
doi = "10.2298/HEMIND131003041S",
url = "conv_73"
}

Šuput, D., Lazić, V. L., Pezo, L., Lončar, B., Filipović, V., Nićetin, M.,& Knežević, V.. (2015). Uticaji temperature i vremena na difuzivnost vode i minerala tokom rehidratacije osmotski tretiranog svinjskog mesa. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 69(3), 297-304.
https://doi.org/10.2298/HEMIND131003041S
conv_73

Šuput D, Lazić VL, Pezo L, Lončar B, Filipović V, Nićetin M, Knežević V. Uticaji temperature i vremena na difuzivnost vode i minerala tokom rehidratacije osmotski tretiranog svinjskog mesa. in Hemijska industrija. 2015;69(3):297-304.
doi:10.2298/HEMIND131003041S
conv_73 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, "Uticaji temperature i vremena na difuzivnost vode i minerala tokom rehidratacije osmotski tretiranog svinjskog mesa" in Hemijska industrija, 69, no. 3 (2015):297-304,
https://doi.org/10.2298/HEMIND131003041S .,
conv_73 .

TY  - JOUR
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Šuput, Danijela
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/313
AB  - Cilj ovog rada je ispitivanje primene difuzionih modela, Zugarramurdi i Lupin-ovog modela, Peleg-ovog modela, modela polinoma drugog reda i Weibull-tip modela za predviđanje gubitka vode i priraštaja suve materije, tokom osmotskog tretmana ribe (Carassius gibelio) u rastvorima melase šećerne repe. Usvojena postavka eksperimenta pruža uvid u uticaj koncentracije rastvora (60-80% w/w), temperature (10, 20, 35 i 50oC), vremena imerzije (1-5h), i vrednosti koeficijenata prenosa mase. Razmatrani empirijski modeli su na zadovoljavajući način predstavili prenos vode i suve materije tokom svih osmotskih tretmana.
AB  - The main objective of this article was to investigate the use of the diffusive model, Zugarramurdi and Lupin's model, Peleg's model, second order polynomial model and Weibull-type model for the prediction of water loss and solid gain, during osmotic treatment of fish (Carassius gibelio) in sugar beet molasses solution. The accepted experimental design allowed to assess the effect of solution concentration (60-80% w/w), temperature (10, 20, 35 and 50oC) and immersion time (1-5h), and to quantify water and solid mass transfer coefficients. The considered empirical models were able to represent satisfactorily the transfers of water and solids during all osmotic treatments.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Primena različitih empirijskih i difuzionih modela na kinetičke parametre osmotskog tretmana ribe
T1  - Application of different empirical and diffusive models to water loss and solid gain during osmotic treatment of fish
EP  - 174
IS  - 4
SP  - 171
VL  - 18
UR  - conv_115
ER  - 

@article{
author = "Lončar, Biljana and Pezo, Lato and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta and Šuput, Danijela",
year = "2014",
abstract = "Cilj ovog rada je ispitivanje primene difuzionih modela, Zugarramurdi i Lupin-ovog modela, Peleg-ovog modela, modela polinoma drugog reda i Weibull-tip modela za predviđanje gubitka vode i priraštaja suve materije, tokom osmotskog tretmana ribe (Carassius gibelio) u rastvorima melase šećerne repe. Usvojena postavka eksperimenta pruža uvid u uticaj koncentracije rastvora (60-80% w/w), temperature (10, 20, 35 i 50oC), vremena imerzije (1-5h), i vrednosti koeficijenata prenosa mase. Razmatrani empirijski modeli su na zadovoljavajući način predstavili prenos vode i suve materije tokom svih osmotskih tretmana., The main objective of this article was to investigate the use of the diffusive model, Zugarramurdi and Lupin's model, Peleg's model, second order polynomial model and Weibull-type model for the prediction of water loss and solid gain, during osmotic treatment of fish (Carassius gibelio) in sugar beet molasses solution. The accepted experimental design allowed to assess the effect of solution concentration (60-80% w/w), temperature (10, 20, 35 and 50oC) and immersion time (1-5h), and to quantify water and solid mass transfer coefficients. The considered empirical models were able to represent satisfactorily the transfers of water and solids during all osmotic treatments.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Primena različitih empirijskih i difuzionih modela na kinetičke parametre osmotskog tretmana ribe, Application of different empirical and diffusive models to water loss and solid gain during osmotic treatment of fish",
pages = "174-171",
number = "4",
volume = "18",
url = "conv_115"
}

Lončar, B., Pezo, L., Filipović, V., Nićetin, M., Knežević, V.,& Šuput, D.. (2014). Primena različitih empirijskih i difuzionih modela na kinetičke parametre osmotskog tretmana ribe. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(4), 171-174.
conv_115

Lončar B, Pezo L, Filipović V, Nićetin M, Knežević V, Šuput D. Primena različitih empirijskih i difuzionih modela na kinetičke parametre osmotskog tretmana ribe. in Journal on Processing and Energy in Agriculture. 2014;18(4):171-174.
conv_115 .

Lončar, Biljana, Pezo, Lato, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, Šuput, Danijela, "Primena različitih empirijskih i difuzionih modela na kinetičke parametre osmotskog tretmana ribe" in Journal on Processing and Energy in Agriculture, 18, no. 4 (2014):171-174,
conv_115 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Kuljanin, Tatjana
AU  - Knežević, Violeta
AU  - Šuput, Danijela
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/350
AB  - Ovo istraživanje je sprovedeno sa ciljem da se ispita kinetika prenosa mase za vreme osmotske dehidratacije lista celera (Apium graveolens), u dva različita osmotska rastvora (melasa šećerne repe i vodeni rastvor saharoze i natrijum-hlorida), na sobnoj temperaturi i atmosferskom pritisku. Primenom analize varijansi, praćen je uticaj korišćenih hipertoničnih rastvora i vremena imerzije na ispitivane kinetičke parametre (gubitak vode, prirast suve materije i koeficijent efikasnosti procesa). Analiza glavnih komponenata i klaster analiza su korišćene za karakterizaciju različitih uzoraka, a standardna 'score ' analiza je primenjena za određivanje optimalnih procesnih parametara.
AB  - This research was conducted in order to examine the mass transfer kinetics, during osmotic dehydration of celery leaves (Apium graveolens) in two different osmotic solutions (sugar beet molasses and the mixed solution of sodium chloride and sucrose), under atmospheric pressure, at room temperature. The significance of used hypertonic solutions and immersion time on the various kinetics parameters (water loss, solid gain and dehydration efficiency index) were tested during the process, using Analysis of variance. Principal component analysis and Cluster analysis were used for characterization of different samples, and standard score analysis was applied 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  - Kinetika prenosa mase i efikasnost osmotske dehidratacije lista celera
T1  - Mass transfer kinetics and efficiency of osmotic dehydration of celery leaves
EP  - 139
IS  - 3
SP  - 137
VL  - 18
UR  - conv_113
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Kuljanin, Tatjana and Knežević, Violeta and Šuput, Danijela",
year = "2014",
abstract = "Ovo istraživanje je sprovedeno sa ciljem da se ispita kinetika prenosa mase za vreme osmotske dehidratacije lista celera (Apium graveolens), u dva različita osmotska rastvora (melasa šećerne repe i vodeni rastvor saharoze i natrijum-hlorida), na sobnoj temperaturi i atmosferskom pritisku. Primenom analize varijansi, praćen je uticaj korišćenih hipertoničnih rastvora i vremena imerzije na ispitivane kinetičke parametre (gubitak vode, prirast suve materije i koeficijent efikasnosti procesa). Analiza glavnih komponenata i klaster analiza su korišćene za karakterizaciju različitih uzoraka, a standardna 'score ' analiza je primenjena za određivanje optimalnih procesnih parametara., This research was conducted in order to examine the mass transfer kinetics, during osmotic dehydration of celery leaves (Apium graveolens) in two different osmotic solutions (sugar beet molasses and the mixed solution of sodium chloride and sucrose), under atmospheric pressure, at room temperature. The significance of used hypertonic solutions and immersion time on the various kinetics parameters (water loss, solid gain and dehydration efficiency index) were tested during the process, using Analysis of variance. Principal component analysis and Cluster analysis were used for characterization of different samples, and standard score analysis was applied 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 = "Kinetika prenosa mase i efikasnost osmotske dehidratacije lista celera, Mass transfer kinetics and efficiency of osmotic dehydration of celery leaves",
pages = "139-137",
number = "3",
volume = "18",
url = "conv_113"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Kuljanin, T., Knežević, V.,& Šuput, D.. (2014). Kinetika prenosa mase i efikasnost osmotske dehidratacije lista celera. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 137-139.
conv_113

Nićetin M, Pezo L, Lončar B, Filipović V, Kuljanin T, Knežević V, Šuput D. Kinetika prenosa mase i efikasnost osmotske dehidratacije lista celera. in Journal on Processing and Energy in Agriculture. 2014;18(3):137-139.
conv_113 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Kuljanin, Tatjana, Knežević, Violeta, Šuput, Danijela, "Kinetika prenosa mase i efikasnost osmotske dehidratacije lista celera" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):137-139,
conv_113 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Hromiš, Nevena
AU  - Popović, Senka
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Nićetin, Milica
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/342
AB  - Glavni cilj rada je ispitivanje strukture jestivih filmova na bazi skroba kojima je dodato etarsko ulje. Filmovi su dobijeni iz vodenog rastvora, koji sadrži skrob, poliol, guar-ksantan modifikovanu smešu i etarsko ulje, razlivanjem na Petri ploči. Etarsko ulje crnog kumina je dodato u tri različite koncentracije. Jestivi skrobni film kojem nije dodato esencijalno ulje je korišćen kao kontrola. Fizičke, mehaničke i strukturne osobine su određene: debljina, zatezna jačina, izduženje pri kidanju i struktura filma. FTIR rezultati su dokazali kvantitativnu zavisnost između dodate količine etarskog ulja i vrednosti apsorpcije spektara. Na osnovu ove zavisnosti izračunat je koeficijent korelacije (R2=0,99483).
AB  - The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483).
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba
T1  - Effect of black cumin oil on mechanical and structural characteristics of starch based edible films
EP  - 157
IS  - 4
SP  - 154
VL  - 18
UR  - conv_114
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Hromiš, Nevena and Popović, Senka and Pezo, Lato and Lončar, Biljana and Nićetin, Milica",
year = "2014",
abstract = "Glavni cilj rada je ispitivanje strukture jestivih filmova na bazi skroba kojima je dodato etarsko ulje. Filmovi su dobijeni iz vodenog rastvora, koji sadrži skrob, poliol, guar-ksantan modifikovanu smešu i etarsko ulje, razlivanjem na Petri ploči. Etarsko ulje crnog kumina je dodato u tri različite koncentracije. Jestivi skrobni film kojem nije dodato esencijalno ulje je korišćen kao kontrola. Fizičke, mehaničke i strukturne osobine su određene: debljina, zatezna jačina, izduženje pri kidanju i struktura filma. FTIR rezultati su dokazali kvantitativnu zavisnost između dodate količine etarskog ulja i vrednosti apsorpcije spektara. Na osnovu ove zavisnosti izračunat je koeficijent korelacije (R2=0,99483)., The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483).",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba, Effect of black cumin oil on mechanical and structural characteristics of starch based edible films",
pages = "157-154",
number = "4",
volume = "18",
url = "conv_114"
}

Šuput, D., Lazić, V. L., Hromiš, N., Popović, S., Pezo, L., Lončar, B.,& Nićetin, M.. (2014). Efekat ulja crnog kima na mehaničke i strukturne 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., 18(4), 154-157.
conv_114

Šuput D, Lazić VL, Hromiš N, Popović S, Pezo L, Lončar B, Nićetin M. Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba. in Journal on Processing and Energy in Agriculture. 2014;18(4):154-157.
conv_114 .

Šuput, Danijela, Lazić, Vera L., Hromiš, Nevena, Popović, Senka, Pezo, Lato, Lončar, Biljana, Nićetin, Milica, "Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba" in Journal on Processing and Energy in Agriculture, 18, no. 4 (2014):154-157,
conv_114 .

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  - 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 .