TY  - JOUR
AU  - Demir, Hasan
AU  - Demir, Hande
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Yilmaz, Fatma
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/968
AB  - This study aimed to investigate the drying kinetics of capers at different temperatures and to examine the morphological changes of capers during the drying and rehydration processes. Computer-aided image processing and Artificial Neural Network models (ANN) were used to analyze the shrinkage and moisture ratio of capers (drying) and the expansion of capers (rehydration). Lewis, Page, Fick's law, and logarithmic models were investigated to describe the conventional drying kinetics of capers at 50, 60, and 70 degrees C; the logarithmic model was shown to be the best describing model (r(2): 0.9996, 0.9996 and 0.9981, respectively). Effective diffusivities varied between 1.91 x 10(-10) and 2.62 x 10(-10) m(2)/s for the temperature range. The activation energy was 14.572 kJ/mol. Image processing revealed that diameter reduction rates were 1 x 10(-4) mm/s for 50 and 70 & DEG;C and 7 x 10(-5) mm/s for 60 degrees C. ANN was applied using multilayer perceptron models with three layers (input: ANN1, hidden: ANN2, and output: ANN3) which were sufficiently valid for predicting the experimental parameters (r(2): 0.9992, 0.9915, and 0.8484, respectively). All morphological properties were reduced with drying, and shrinkage of capers was increased proportionally with the moisture content. The Global Sensitivity Analysis recognized treatment time as the most influential parameter affecting the moisture ratio and the caper diameter changes. Practical applications One of the major problems for humans has been to improve food preservation techniques for long-term storage. The major scope of industry is the drying of fruits and/or vegetables to produce dried foods with high quality and a long shelf life. To the best of our knowledge, drying of capers regarding the drying kinetics, modeling and quality changes has not been published to date. In this study, goal was to better understand drying kinetics and geometric changes that occur to capers during the dehydration and rehydration processes at various drying temperatures. Quantitative information regarding geometrical changes to capers was supplied by the image processing of the acquired pictures, which enabled rapid monitoring of physical changes during dehydration and rehydration. The remarked kinetic model, ANN model, and Quantitative information regarding geometrical changes are valuable information for researchers studying on drying of food and large-scale dryer designers.
T2  - Journal of Food Process Engineering
T1  - Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes
IS  - 2
VL  - 46
DO  - 10.1111/jfpe.14249
UR  - conv_1068
ER  - 

@article{
author = "Demir, Hasan and Demir, Hande and Lončar, Biljana and Nićetin, Milica and Pezo, Lato and Yilmaz, Fatma",
year = "2023",
abstract = "This study aimed to investigate the drying kinetics of capers at different temperatures and to examine the morphological changes of capers during the drying and rehydration processes. Computer-aided image processing and Artificial Neural Network models (ANN) were used to analyze the shrinkage and moisture ratio of capers (drying) and the expansion of capers (rehydration). Lewis, Page, Fick's law, and logarithmic models were investigated to describe the conventional drying kinetics of capers at 50, 60, and 70 degrees C; the logarithmic model was shown to be the best describing model (r(2): 0.9996, 0.9996 and 0.9981, respectively). Effective diffusivities varied between 1.91 x 10(-10) and 2.62 x 10(-10) m(2)/s for the temperature range. The activation energy was 14.572 kJ/mol. Image processing revealed that diameter reduction rates were 1 x 10(-4) mm/s for 50 and 70 & DEG;C and 7 x 10(-5) mm/s for 60 degrees C. ANN was applied using multilayer perceptron models with three layers (input: ANN1, hidden: ANN2, and output: ANN3) which were sufficiently valid for predicting the experimental parameters (r(2): 0.9992, 0.9915, and 0.8484, respectively). All morphological properties were reduced with drying, and shrinkage of capers was increased proportionally with the moisture content. The Global Sensitivity Analysis recognized treatment time as the most influential parameter affecting the moisture ratio and the caper diameter changes. Practical applications One of the major problems for humans has been to improve food preservation techniques for long-term storage. The major scope of industry is the drying of fruits and/or vegetables to produce dried foods with high quality and a long shelf life. To the best of our knowledge, drying of capers regarding the drying kinetics, modeling and quality changes has not been published to date. In this study, goal was to better understand drying kinetics and geometric changes that occur to capers during the dehydration and rehydration processes at various drying temperatures. Quantitative information regarding geometrical changes to capers was supplied by the image processing of the acquired pictures, which enabled rapid monitoring of physical changes during dehydration and rehydration. The remarked kinetic model, ANN model, and Quantitative information regarding geometrical changes are valuable information for researchers studying on drying of food and large-scale dryer designers.",
journal = "Journal of Food Process Engineering",
title = "Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes",
number = "2",
volume = "46",
doi = "10.1111/jfpe.14249",
url = "conv_1068"
}

Demir, H., Demir, H., Lončar, B., Nićetin, M., Pezo, L.,& Yilmaz, F.. (2023). Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes. in Journal of Food Process Engineering, 46(2).
https://doi.org/10.1111/jfpe.14249
conv_1068

Demir H, Demir H, Lončar B, Nićetin M, Pezo L, Yilmaz F. Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes. in Journal of Food Process Engineering. 2023;46(2).
doi:10.1111/jfpe.14249
conv_1068 .

Demir, Hasan, Demir, Hande, Lončar, Biljana, Nićetin, Milica, Pezo, Lato, Yilmaz, Fatma, "Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes" in Journal of Food Process Engineering, 46, no. 2 (2023),
https://doi.org/10.1111/jfpe.14249 .,
conv_1068 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Pergal, Marija V.
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
AU  - Demir, Hande
AU  - Filipović, Jelena
AU  - Manojlović, Dragan
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/911
AB  - The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 degrees C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.
PB  - MDPI AG
T2  - Foods
T1  - Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses
IS  - 13
VL  - 11
DO  - 10.3390/foods11131945
UR  - conv_1021
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Pergal, Marija V. and Lončar, Biljana and Filipović, Vladimir and Knežević, Violeta and Demir, Hande and Filipović, Jelena and Manojlović, Dragan",
year = "2022",
abstract = "The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 degrees C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.",
publisher = "MDPI AG",
journal = "Foods",
title = "Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses",
number = "13",
volume = "11",
doi = "10.3390/foods11131945",
url = "conv_1021"
}

Nićetin, M., Pezo, L., Pergal, M. V., Lončar, B., Filipović, V., Knežević, V., Demir, H., Filipović, J.,& Manojlović, D.. (2022). Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. in Foods
MDPI AG., 11(13).
https://doi.org/10.3390/foods11131945
conv_1021

Nićetin M, Pezo L, Pergal MV, Lončar B, Filipović V, Knežević V, Demir H, Filipović J, Manojlović D. Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. in Foods. 2022;11(13).
doi:10.3390/foods11131945
conv_1021 .

Nićetin, Milica, Pezo, Lato, Pergal, Marija V., Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Demir, Hande, Filipović, Jelena, Manojlović, Dragan, "Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses" in Foods, 11, no. 13 (2022),
https://doi.org/10.3390/foods11131945 .,
conv_1021 .

TY  - JOUR
AU  - Ruskić, Nenad
AU  - Mirović, Valentina
AU  - Marić, Milovan
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Ćurčić, Ljiljana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/962
AB  - The negative external effects caused by traffic growth have been recognized as the main factors that degrade city quality of life. Therefore, research around the world is being conducted to understand the impact of traffic better and find adequate measures to reduce the negative impact of traffic growth. The central part of this research consists of mathematical models for simulating the negative consequences of congestion and noise pollution. Four non-linear models for determining noise levels as a function of traffic flow parameters (intensity and structure) in the urban environment were developed. The non-linear models, including two artificial neural networks and two random forest models, were developed according to the experimental measurements in Novi Sad, Serbia, in 2019. These non-linear models showed high anticipation accuracy of the equivalent continuous sound level (Laeq), with R-2 values of 0.697, 0.703, 0.959 and 0.882, respectively. According to the developed ANN models, global sensitivity analysis was performed, according to which the number of buses at crossings was the most positively signed influential parameter in Laeq evaluation, while the lowest Laeq value was reached during nighttime. The locations occupied by frequent traffic such as Futoska and Temerinska positively influenced the Laeq value.
PB  - MDPI AG
T2  - Sustainability
T1  - Model for Determining Noise Level Depending on Traffic Volume at Intersections
IS  - 19
VL  - 14
DO  - 10.3390/su141912443
UR  - conv_1049
ER  - 

@article{
author = "Ruskić, Nenad and Mirović, Valentina and Marić, Milovan and Pezo, Lato and Lončar, Biljana and Nićetin, Milica and Ćurčić, Ljiljana",
year = "2022",
abstract = "The negative external effects caused by traffic growth have been recognized as the main factors that degrade city quality of life. Therefore, research around the world is being conducted to understand the impact of traffic better and find adequate measures to reduce the negative impact of traffic growth. The central part of this research consists of mathematical models for simulating the negative consequences of congestion and noise pollution. Four non-linear models for determining noise levels as a function of traffic flow parameters (intensity and structure) in the urban environment were developed. The non-linear models, including two artificial neural networks and two random forest models, were developed according to the experimental measurements in Novi Sad, Serbia, in 2019. These non-linear models showed high anticipation accuracy of the equivalent continuous sound level (Laeq), with R-2 values of 0.697, 0.703, 0.959 and 0.882, respectively. According to the developed ANN models, global sensitivity analysis was performed, according to which the number of buses at crossings was the most positively signed influential parameter in Laeq evaluation, while the lowest Laeq value was reached during nighttime. The locations occupied by frequent traffic such as Futoska and Temerinska positively influenced the Laeq value.",
publisher = "MDPI AG",
journal = "Sustainability",
title = "Model for Determining Noise Level Depending on Traffic Volume at Intersections",
number = "19",
volume = "14",
doi = "10.3390/su141912443",
url = "conv_1049"
}

Ruskić, N., Mirović, V., Marić, M., Pezo, L., Lončar, B., Nićetin, M.,& Ćurčić, L.. (2022). Model for Determining Noise Level Depending on Traffic Volume at Intersections. in Sustainability
MDPI AG., 14(19).
https://doi.org/10.3390/su141912443
conv_1049

Ruskić N, Mirović V, Marić M, Pezo L, Lončar B, Nićetin M, Ćurčić L. Model for Determining Noise Level Depending on Traffic Volume at Intersections. in Sustainability. 2022;14(19).
doi:10.3390/su141912443
conv_1049 .

Ruskić, Nenad, Mirović, Valentina, Marić, Milovan, Pezo, Lato, Lončar, Biljana, Nićetin, Milica, Ćurčić, Ljiljana, "Model for Determining Noise Level Depending on Traffic Volume at Intersections" in Sustainability, 14, no. 19 (2022),
https://doi.org/10.3390/su141912443 .,
conv_1049 .

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  - 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  - Nićetin, Milica
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Cvetković, Biljana
AU  - Filipović, J
AU  - Knežević, Violeta
AU  - Pezo, Lato
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/883
AB  - The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of this valuable herb material can be extended by adequate drying technique. The aim was to evaluate the influence of used osmotic solution, process duration, temperature and mixing on the mass transfer rate and the efficiency of process on wild garlic. The paper describes a study of osmotic dehydration of wild garlic (Allium ursinum L.) in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures (20, 35, and 500C), with and without manual stirring in every 15 minutes. For this purpose, rate of water loss-RWL, rate of solid gain-RSG, rate of weight reduction-RWR and dehydration efficiency index-EI, were determined after 1, 2.5, and 4 hours of dehydration. In order to follow the mass transfer during the process, three key process variables were measured: moisture content, change in weight and change in dry matter, in accordance with Official Methods of Analysis (AOAC). Based on the obtained parameters RWL, RSG, RWR and EI were calculated. Principal component analysis (PCA) was applied to separate the samples according to the process parameters and characterize the observed samples. Higher values of the observed parameters was achieved when the process was performed with agitation. Mass transfer was the most intensive at the beginning of the process, at temperature of 500C. RWL, RSG, RWR and EI decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. The highest value of EI was obtained by using molasses as osmotic solution, at 200C, after 2.5 hours of process, performed with agitation (5.59), and without agitation (5.27), which was also observed on the PCA biplot. Mass transfer was the most intensive at the beginning of the process, decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. Therefore, processing time can be limited to 2.5 hours.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Analysis of mass transfer rate and efficiency of osmotic dehydration of wild garlic
EP  - 131
SP  - 127
VL  - 39
UR  - conv_1134
ER  - 

@article{
author = "Nićetin, Milica and Lončar, Biljana and Filipović, Vladimir and Cvetković, Biljana and Filipović, J and Knežević, Violeta and Pezo, Lato",
year = "2022",
abstract = "The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of this valuable herb material can be extended by adequate drying technique. The aim was to evaluate the influence of used osmotic solution, process duration, temperature and mixing on the mass transfer rate and the efficiency of process on wild garlic. The paper describes a study of osmotic dehydration of wild garlic (Allium ursinum L.) in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures (20, 35, and 500C), with and without manual stirring in every 15 minutes. For this purpose, rate of water loss-RWL, rate of solid gain-RSG, rate of weight reduction-RWR and dehydration efficiency index-EI, were determined after 1, 2.5, and 4 hours of dehydration. In order to follow the mass transfer during the process, three key process variables were measured: moisture content, change in weight and change in dry matter, in accordance with Official Methods of Analysis (AOAC). Based on the obtained parameters RWL, RSG, RWR and EI were calculated. Principal component analysis (PCA) was applied to separate the samples according to the process parameters and characterize the observed samples. Higher values of the observed parameters was achieved when the process was performed with agitation. Mass transfer was the most intensive at the beginning of the process, at temperature of 500C. RWL, RSG, RWR and EI decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. The highest value of EI was obtained by using molasses as osmotic solution, at 200C, after 2.5 hours of process, performed with agitation (5.59), and without agitation (5.27), which was also observed on the PCA biplot. Mass transfer was the most intensive at the beginning of the process, decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. Therefore, processing time can be limited to 2.5 hours.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Analysis of mass transfer rate and efficiency of osmotic dehydration of wild garlic",
pages = "131-127",
volume = "39",
url = "conv_1134"
}

Nićetin, M., Lončar, B., Filipović, V., Cvetković, B., Filipović, J., Knežević, V.,& Pezo, L.. (2022). Analysis of mass transfer rate and efficiency of osmotic dehydration of wild garlic. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 39, 127-131.
conv_1134

Nićetin M, Lončar B, Filipović V, Cvetković B, Filipović J, Knežević V, Pezo L. Analysis of mass transfer rate and efficiency of osmotic dehydration of wild garlic. in Journal of Hygienic Engineering and Design. 2022;39:127-131.
conv_1134 .

Nićetin, Milica, Lončar, Biljana, Filipović, Vladimir, Cvetković, Biljana, Filipović, J, Knežević, Violeta, Pezo, Lato, "Analysis of mass transfer rate and efficiency of osmotic dehydration of wild garlic" in Journal of Hygienic Engineering and Design, 39 (2022):127-131,
conv_1134 .

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  - Cvetković, Biljana
AU  - Pezo, Lato
AU  - Šimurina, Olivera
AU  - Kojić, Jovana
AU  - Krulj, Jelena
AU  - Lončar, Biljana
AU  - Nićetin, Milica
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/777
AB  - Cilj ovog rada je da se analizira održivost osmotski dehidriranog belog kupusa. Hibrid "Bravo" je analiziran i podvrgnut osmotskom tretmanu u tri različita osmotska rastvora. Rastvor S1 je zasićen rastvor sharoze i natrijum hlorida u vodi, rastvor S2 je mešavina rastvora S1 i melase šećerne repe u odnosu 1:1 i rastvor S3 je čista melasa sa sadržajem suve materije od 84,05 %. Nakon osmotskog tretmana kupus je pakovan u poliamid/polietilen kese na laboratorijskoj pakerici sa vakuum zaptivanjem uz prethodno uvođenje modifikovane atmosfere u mešavini gasova od 40:60/ CO2:N2 (atmosfera 1) i 80:20/CO2:N2 (atmosfera 2). Tokom 90 dana skladištenja praćeni su mikrobiološki i hemijski parametri, instrumentalno merenje boje i senzorska svojstva. Kod kupusa dehidriranog u sva tri rastvora zabeležen je pad sadržaja ukupnih kiselina i posledično rast pH vrednosti tokom skladištnja, naročito kod rastvora S3. Pakovanje u MAP bez prisutva vazduha dovelo je do pada ukupnog broja mikroorganizama dok je rast kvasaca i plesni u potpunosti inhibiran. Tokom skladištenja dolazi do sukcesivnog smanjenja sadržaja L-askorbinske kiseline u kupusu i retencija je najveća nakon osmotskog rastvora S2 i iznosi 15,25 % nakon skladištenja od 90 dana. Senzorska analiza je pokazala zadovoljavajući kvalitet osmotski dehidriranog kupusa nakon 90 dana skladištenja. PCA analiza je uspešno opisala eksperimentalne rezultate. PCA analiza se može primenjivati u procesu optimizacije osmotskog tretmana u cilju dobijanja željenog kvaliteta finalnog proizvoda i efikasno koristiti u prediktivne svrhe.
AB  - The aim of the present work is to determine the shelf life of osmodehydrated white cabbage in three different osmotic solutions. During 90 days of storage, chemical and color parameters were analysed together with the sensory acceptance and microbiological profile of the osmotic treated (OT) cabbage. Hybrid "Bravo" was considered within this research because of its high yield and wide cultivation in the Province of Vojvodina. Solutions of sucrose and chloride were applied so as sugar beet molasses in OT. OT cabbage was packed in MAP with variation in a gas mixture of 40:60/ CO2:N2 (atmosphere 1) and 80:20/CO2:N2 (atmosphere 2). The shelf-life evaluation had shown good sensorial acceptance and satisfying microbiological quality. The obtained principal component analysis (PCA) was able to present the experimental results. The PCA analysis is easy to implement and could be effectively used for predictive optimization of the osmotic treatment.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Rok upotrebe osmotski sušenog kupusa - PCA analiza
T1  - Shelf life stability of osmodehydrated white cabbage: PCA analysis
EP  - 27
IS  - 1
SP  - 24
VL  - 25
DO  - 10.5937/jpea24-30891
UR  - conv_129
ER  - 

@article{
author = "Cvetković, Biljana and Pezo, Lato and Šimurina, Olivera and Kojić, Jovana and Krulj, Jelena and Lončar, Biljana and Nićetin, Milica",
year = "2021",
abstract = "Cilj ovog rada je da se analizira održivost osmotski dehidriranog belog kupusa. Hibrid "Bravo" je analiziran i podvrgnut osmotskom tretmanu u tri različita osmotska rastvora. Rastvor S1 je zasićen rastvor sharoze i natrijum hlorida u vodi, rastvor S2 je mešavina rastvora S1 i melase šećerne repe u odnosu 1:1 i rastvor S3 je čista melasa sa sadržajem suve materije od 84,05 %. Nakon osmotskog tretmana kupus je pakovan u poliamid/polietilen kese na laboratorijskoj pakerici sa vakuum zaptivanjem uz prethodno uvođenje modifikovane atmosfere u mešavini gasova od 40:60/ CO2:N2 (atmosfera 1) i 80:20/CO2:N2 (atmosfera 2). Tokom 90 dana skladištenja praćeni su mikrobiološki i hemijski parametri, instrumentalno merenje boje i senzorska svojstva. Kod kupusa dehidriranog u sva tri rastvora zabeležen je pad sadržaja ukupnih kiselina i posledično rast pH vrednosti tokom skladištnja, naročito kod rastvora S3. Pakovanje u MAP bez prisutva vazduha dovelo je do pada ukupnog broja mikroorganizama dok je rast kvasaca i plesni u potpunosti inhibiran. Tokom skladištenja dolazi do sukcesivnog smanjenja sadržaja L-askorbinske kiseline u kupusu i retencija je najveća nakon osmotskog rastvora S2 i iznosi 15,25 % nakon skladištenja od 90 dana. Senzorska analiza je pokazala zadovoljavajući kvalitet osmotski dehidriranog kupusa nakon 90 dana skladištenja. PCA analiza je uspešno opisala eksperimentalne rezultate. PCA analiza se može primenjivati u procesu optimizacije osmotskog tretmana u cilju dobijanja željenog kvaliteta finalnog proizvoda i efikasno koristiti u prediktivne svrhe., The aim of the present work is to determine the shelf life of osmodehydrated white cabbage in three different osmotic solutions. During 90 days of storage, chemical and color parameters were analysed together with the sensory acceptance and microbiological profile of the osmotic treated (OT) cabbage. Hybrid "Bravo" was considered within this research because of its high yield and wide cultivation in the Province of Vojvodina. Solutions of sucrose and chloride were applied so as sugar beet molasses in OT. OT cabbage was packed in MAP with variation in a gas mixture of 40:60/ CO2:N2 (atmosphere 1) and 80:20/CO2:N2 (atmosphere 2). The shelf-life evaluation had shown good sensorial acceptance and satisfying microbiological quality. The obtained principal component analysis (PCA) was able to present the experimental results. The PCA analysis is easy to implement and could be effectively used for predictive optimization of the osmotic treatment.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Rok upotrebe osmotski sušenog kupusa - PCA analiza, Shelf life stability of osmodehydrated white cabbage: PCA analysis",
pages = "27-24",
number = "1",
volume = "25",
doi = "10.5937/jpea24-30891",
url = "conv_129"
}

Cvetković, B., Pezo, L., Šimurina, O., Kojić, J., Krulj, J., Lončar, B.,& Nićetin, M.. (2021). Rok upotrebe osmotski sušenog kupusa - PCA analiza. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 25(1), 24-27.
https://doi.org/10.5937/jpea24-30891
conv_129

Cvetković B, Pezo L, Šimurina O, Kojić J, Krulj J, Lončar B, Nićetin M. Rok upotrebe osmotski sušenog kupusa - PCA analiza. in Journal on Processing and Energy in Agriculture. 2021;25(1):24-27.
doi:10.5937/jpea24-30891
conv_129 .

Cvetković, Biljana, Pezo, Lato, Šimurina, Olivera, Kojić, Jovana, Krulj, Jelena, Lončar, Biljana, Nićetin, Milica, "Rok upotrebe osmotski sušenog kupusa - PCA analiza" in Journal on Processing and Energy in Agriculture, 25, no. 1 (2021):24-27,
https://doi.org/10.5937/jpea24-30891 .,
conv_129 .

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  - 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  - Kuljanin, Tatjana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Lončar, Biljana
AU  - Filipčev, Bojana
AU  - Pezo, Lato
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/690
AB  - This work is concerned with the theoretical basis of novel sugar beet juice purification method using binary systems CaO&CaSO4 and CaO&Al-2(SO4)(3). The Gouy-Chapman-Stern (GCS) model of overlapping of diffuse layers of EDLs on pectin surface and that on Ca2+ and Al(3+ )ions, theoretically explains this method. The change of the zeta potential was used to quantitatively indicate overlapping of diffuse layers. For the experiment two model solutions of pectin (0.1 % w/w) were prepared, while the concentrations of CaO&CaSO4 and CaO&Al-2(SO4)(3) in the range of 50-500 g dm(-3) were used. The greater decrease in the absolute value of zeta potential indicated greater overlapping of diffuse layers between pectin particles and Ca2+ and Al3+ ions and faster coagulation of pectin. The overlapping degree increased with increased concentration of these binary systems. Pectin with a greater surface charge and multivalent Al(3+ )from CaO&Al-2(SO4), exerted a greater impact on the zeta potential. Optimal quantities of the applied binary mixtures were as follows: 256-640 mg g(-1) pectin. This is much lower than CaO commonly used in the conventional process of sugar beet juice purification (about 9 g g(-1) pectin).
PB  - Budapest University of Technology
T2  - Periodica Polytechnica-Chemical Engineering
T1  - CaO&CaSO4 and CaO&Al-2(SO4)(3) as Pectin Precipitants-Model of Overlapping Diffuse Layers
EP  - 245
IS  - 1
SP  - 239
VL  - 63
DO  - 10.3311/PPch.12320
UR  - conv_758
ER  - 

@article{
author = "Kuljanin, Tatjana and Filipović, Vladimir and Nićetin, Milica and Lončar, Biljana and Filipčev, Bojana and Pezo, Lato",
year = "2019",
abstract = "This work is concerned with the theoretical basis of novel sugar beet juice purification method using binary systems CaO&CaSO4 and CaO&Al-2(SO4)(3). The Gouy-Chapman-Stern (GCS) model of overlapping of diffuse layers of EDLs on pectin surface and that on Ca2+ and Al(3+ )ions, theoretically explains this method. The change of the zeta potential was used to quantitatively indicate overlapping of diffuse layers. For the experiment two model solutions of pectin (0.1 % w/w) were prepared, while the concentrations of CaO&CaSO4 and CaO&Al-2(SO4)(3) in the range of 50-500 g dm(-3) were used. The greater decrease in the absolute value of zeta potential indicated greater overlapping of diffuse layers between pectin particles and Ca2+ and Al3+ ions and faster coagulation of pectin. The overlapping degree increased with increased concentration of these binary systems. Pectin with a greater surface charge and multivalent Al(3+ )from CaO&Al-2(SO4), exerted a greater impact on the zeta potential. Optimal quantities of the applied binary mixtures were as follows: 256-640 mg g(-1) pectin. This is much lower than CaO commonly used in the conventional process of sugar beet juice purification (about 9 g g(-1) pectin).",
publisher = "Budapest University of Technology",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "CaO&CaSO4 and CaO&Al-2(SO4)(3) as Pectin Precipitants-Model of Overlapping Diffuse Layers",
pages = "245-239",
number = "1",
volume = "63",
doi = "10.3311/PPch.12320",
url = "conv_758"
}

Kuljanin, T., Filipović, V., Nićetin, M., Lončar, B., Filipčev, B.,& Pezo, L.. (2019). CaO&CaSO4 and CaO&Al-2(SO4)(3) as Pectin Precipitants-Model of Overlapping Diffuse Layers. in Periodica Polytechnica-Chemical Engineering
Budapest University of Technology., 63(1), 239-245.
https://doi.org/10.3311/PPch.12320
conv_758

Kuljanin T, Filipović V, Nićetin M, Lončar B, Filipčev B, Pezo L. CaO&CaSO4 and CaO&Al-2(SO4)(3) as Pectin Precipitants-Model of Overlapping Diffuse Layers. in Periodica Polytechnica-Chemical Engineering. 2019;63(1):239-245.
doi:10.3311/PPch.12320
conv_758 .

Kuljanin, Tatjana, Filipović, Vladimir, Nićetin, Milica, Lončar, Biljana, Filipčev, Bojana, Pezo, Lato, "CaO&CaSO4 and CaO&Al-2(SO4)(3) as Pectin Precipitants-Model of Overlapping Diffuse Layers" in Periodica Polytechnica-Chemical Engineering, 63, no. 1 (2019):239-245,
https://doi.org/10.3311/PPch.12320 .,
conv_758 .

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  - Knežević, Violeta
AU  - Filipović, J
AU  - Kuljanin, Tatjana
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/631
AB  - In this study, the changes in the content of potassium, magnesium, calcium and iron of celery root during osmotic treatment were evaluated and compared for different process conditions. The main objective was to investigate the possibility of enhancing the mineral content of treated material using sugar beet molasses as osmotic medium. Celery (Apium graveolens) has been known as a traditional medicinal plant or spice, and as an excellent source of minerals is vital for the maintenance of human health. During conventional drying of celery, high temperature and the presence of oxygen, can negatively affect the composition of the minerals. In order to preserve health benefits substances, osmotic treatment which involves immersion of the raw material in concentrated solutions on the mild temperatures, has been suggested. Osmotic treatment implies three simultaneous flows: migration of water from the submerged material into the surrounding solution, penetration of dissolved substances from the solution into the plant tissue and leaching out of the tissue`s own solutes. Due to the rich nutrient and mineral composition, molasses as osmotic solution might contribute an improvement to the nutritive quality of the treated products. Osmotic treatment of celery root in two osmotic solutions (mixture of sucrose and sodium chloride aqueous solution and sugar beet molasses), at three temperatures (20, 35 and 500C), and immersion periods (1, 3 and 5 h) was performed. The influence of used osmotic agent, temperature and immersion time of the change of mineral content of the samples was investigated. The content of analyzed mineral matters in fresh and treated samples was determined by atomic absorption spectro-photometer according to the standard methods. The results revealed observable improvement of the mineral content of celery root treated in molasses, while the samples treated with sucrose and sodium chloride solution showed reduction of the examined mineral matters. After 5 h of osmotic treatment in molasses, on the 500C, the content of minerals in samples (mg/100 g) was increased: for K from initial 365.85 to final 766.52; for Mg from 22.42 to 36.98, for Ca from 44.12 to 57.36 and for Fe from 0.76 to 0.91. It can be concluded that molasses due to the rich mineral composition contributes to improving the nutritive quality of the treated products.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - The variation of mineral content in celery root during the treatment in two osmotic solution
EP  - 119
SP  - 114
VL  - 27
UR  - conv_1173
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Knežević, Violeta and Filipović, J and Kuljanin, Tatjana",
year = "2019",
abstract = "In this study, the changes in the content of potassium, magnesium, calcium and iron of celery root during osmotic treatment were evaluated and compared for different process conditions. The main objective was to investigate the possibility of enhancing the mineral content of treated material using sugar beet molasses as osmotic medium. Celery (Apium graveolens) has been known as a traditional medicinal plant or spice, and as an excellent source of minerals is vital for the maintenance of human health. During conventional drying of celery, high temperature and the presence of oxygen, can negatively affect the composition of the minerals. In order to preserve health benefits substances, osmotic treatment which involves immersion of the raw material in concentrated solutions on the mild temperatures, has been suggested. Osmotic treatment implies three simultaneous flows: migration of water from the submerged material into the surrounding solution, penetration of dissolved substances from the solution into the plant tissue and leaching out of the tissue`s own solutes. Due to the rich nutrient and mineral composition, molasses as osmotic solution might contribute an improvement to the nutritive quality of the treated products. Osmotic treatment of celery root in two osmotic solutions (mixture of sucrose and sodium chloride aqueous solution and sugar beet molasses), at three temperatures (20, 35 and 500C), and immersion periods (1, 3 and 5 h) was performed. The influence of used osmotic agent, temperature and immersion time of the change of mineral content of the samples was investigated. The content of analyzed mineral matters in fresh and treated samples was determined by atomic absorption spectro-photometer according to the standard methods. The results revealed observable improvement of the mineral content of celery root treated in molasses, while the samples treated with sucrose and sodium chloride solution showed reduction of the examined mineral matters. After 5 h of osmotic treatment in molasses, on the 500C, the content of minerals in samples (mg/100 g) was increased: for K from initial 365.85 to final 766.52; for Mg from 22.42 to 36.98, for Ca from 44.12 to 57.36 and for Fe from 0.76 to 0.91. It can be concluded that molasses due to the rich mineral composition contributes to improving the nutritive quality of the treated products.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "The variation of mineral content in celery root during the treatment in two osmotic solution",
pages = "119-114",
volume = "27",
url = "conv_1173"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Knežević, V., Filipović, J.,& Kuljanin, T.. (2019). The variation of mineral content in celery root during the treatment in two osmotic solution. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 27, 114-119.
conv_1173

Nićetin M, Pezo L, Lončar B, Filipović V, Knežević V, Filipović J, Kuljanin T. The variation of mineral content in celery root during the treatment in two osmotic solution. in Journal of Hygienic Engineering and Design. 2019;27:114-119.
conv_1173 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Filipović, J, Kuljanin, Tatjana, "The variation of mineral content in celery root during the treatment in two osmotic solution" in Journal of Hygienic Engineering and Design, 27 (2019):114-119,
conv_1173 .

TY  - JOUR
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
AU  - Kuljannin, T
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/630
AB  - Osmotic treatment is used alone or in combination with other drying methods to reduce water content in food and increase its sustainability. Due to the many advantages over traditional drying processes, the osmotic treatment is increasingly being used in the food industry as a preservative method. The complexity of the process causes nonlinear optimization problems and sometimes it is difficult to determine the inter-dependencies between dependent and independent variables. However, by using improved mathematical models and optimization algorithms, it is possible to technologically improve and plan the production process. For this experiment three different osmotic solutions (sugar beet molasses (OS1), aqueous solution of sodium chloride (OS2) and sucrose and the blend of OS1 and OS2 in a 1: 1 ratio (OS3) were used for osmotic drying treatment of fish meat (Carassius gibelio). The treatment was performed for 5 hours, under atmospheric pressure, at four different temperatures. This work is concerned with determination of the optimum drying conditions by using Fuzzy synthetic evaluation-FSE. The optimization of eight response variables (water loss-WL, solid gain-SG, aw, dry matter content-DM and mineral content (K, Na, Ca, Mg) was based on models already developed by second order polynomial-SOP and artificial neural network-ANN. The function maximum F represents the optimal values of the dependent variables and for OS1 was 0.34, 0.36, 0.36, 0.35, for OS2: 0.52, 0.57, 0.60, 0.62 and for OS3: 0.69, 0.74, 0.80 and 0.88. Value of this function that is closer to 1 shows that process parameters are optimal. It can be concluded that by using the FSE method the optimum values of the process parameters for the OS1 were at lower temperatures and at lower concentrations, while for the OS2 and OS3 the optimal values were reached at the maximum observed temperature range and concentrations.Osmotic treatment is used alone or in combination with other drying methods to reduce water content in food and increase its sustainability. Due to the many advantages over traditional drying processes, the osmotic treatment is increasingly being used in the food industry as a preservative method. The complexity of the process causes nonlinear optimization problems and sometimes it is difficult to determine the inter-dependencies between dependent and independent variables. However, by using improved mathematical models and optimization algorithms, it is possible to technologically improve and plan the production process. For this experiment three different osmotic solutions (sugar beet molasses (OS1), aqueous solution of sodium chloride (OS2) and sucrose and the blend of OS1 and OS2 in a 1: 1 ratio (OS3) were used for osmotic drying treatment of fish meat (Carassius gibelio). The treatment was performed for 5 hours, under atmospheric pressure, at four different temperatures. This work is concerned with determination of the optimum drying conditions by using Fuzzy synthetic evaluation-FSE. The optimization of eight response variables (water loss-WL, solid gain-SG, aw, dry matter content-DM and mineral content (K, Na, Ca, Mg) was based on models already developed by second order polynomial-SOP and artificial neural network-ANN. The function maximum F represents the optimal values of the dependent variables and for OS1 was 0.34, 0.36, 0.36, 0.35, for OS2: 0.52, 0.57, 0.60, 0.62 and for OS3: 0.69, 0.74, 0.80 and 0.88. Value of this function that is closer to 1 shows that process parameters are optimal. It can be concluded that by using the FSE method the optimum values of the process parameters for the OS1 were at lower temperatures and at lower concentrations, while for the OS2 and OS3 the optimal values were reached at the maximum observed temperature range and concentrations.
PB  - Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method
EP  - 94
SP  - 90
VL  - 27
UR  - conv_1183
ER  - 

@article{
author = "Lončar, Biljana and Pezo, Lato and Nićetin, Milica and Filipović, Vladimir and Knežević, Violeta and Kuljannin, T",
year = "2019",
abstract = "Osmotic treatment is used alone or in combination with other drying methods to reduce water content in food and increase its sustainability. Due to the many advantages over traditional drying processes, the osmotic treatment is increasingly being used in the food industry as a preservative method. The complexity of the process causes nonlinear optimization problems and sometimes it is difficult to determine the inter-dependencies between dependent and independent variables. However, by using improved mathematical models and optimization algorithms, it is possible to technologically improve and plan the production process. For this experiment three different osmotic solutions (sugar beet molasses (OS1), aqueous solution of sodium chloride (OS2) and sucrose and the blend of OS1 and OS2 in a 1: 1 ratio (OS3) were used for osmotic drying treatment of fish meat (Carassius gibelio). The treatment was performed for 5 hours, under atmospheric pressure, at four different temperatures. This work is concerned with determination of the optimum drying conditions by using Fuzzy synthetic evaluation-FSE. The optimization of eight response variables (water loss-WL, solid gain-SG, aw, dry matter content-DM and mineral content (K, Na, Ca, Mg) was based on models already developed by second order polynomial-SOP and artificial neural network-ANN. The function maximum F represents the optimal values of the dependent variables and for OS1 was 0.34, 0.36, 0.36, 0.35, for OS2: 0.52, 0.57, 0.60, 0.62 and for OS3: 0.69, 0.74, 0.80 and 0.88. Value of this function that is closer to 1 shows that process parameters are optimal. It can be concluded that by using the FSE method the optimum values of the process parameters for the OS1 were at lower temperatures and at lower concentrations, while for the OS2 and OS3 the optimal values were reached at the maximum observed temperature range and concentrations.Osmotic treatment is used alone or in combination with other drying methods to reduce water content in food and increase its sustainability. Due to the many advantages over traditional drying processes, the osmotic treatment is increasingly being used in the food industry as a preservative method. The complexity of the process causes nonlinear optimization problems and sometimes it is difficult to determine the inter-dependencies between dependent and independent variables. However, by using improved mathematical models and optimization algorithms, it is possible to technologically improve and plan the production process. For this experiment three different osmotic solutions (sugar beet molasses (OS1), aqueous solution of sodium chloride (OS2) and sucrose and the blend of OS1 and OS2 in a 1: 1 ratio (OS3) were used for osmotic drying treatment of fish meat (Carassius gibelio). The treatment was performed for 5 hours, under atmospheric pressure, at four different temperatures. This work is concerned with determination of the optimum drying conditions by using Fuzzy synthetic evaluation-FSE. The optimization of eight response variables (water loss-WL, solid gain-SG, aw, dry matter content-DM and mineral content (K, Na, Ca, Mg) was based on models already developed by second order polynomial-SOP and artificial neural network-ANN. The function maximum F represents the optimal values of the dependent variables and for OS1 was 0.34, 0.36, 0.36, 0.35, for OS2: 0.52, 0.57, 0.60, 0.62 and for OS3: 0.69, 0.74, 0.80 and 0.88. Value of this function that is closer to 1 shows that process parameters are optimal. It can be concluded that by using the FSE method the optimum values of the process parameters for the OS1 were at lower temperatures and at lower concentrations, while for the OS2 and OS3 the optimal values were reached at the maximum observed temperature range and concentrations.",
publisher = "Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method",
pages = "94-90",
volume = "27",
url = "conv_1183"
}

Lončar, B., Pezo, L., Nićetin, M., Filipović, V., Knežević, V.,& Kuljannin, T.. (2019). Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method. in Journal of Hygienic Engineering and Design
Consulting and Training Center - KEY., 27, 90-94.
conv_1183

Lončar B, Pezo L, Nićetin M, Filipović V, Knežević V, Kuljannin T. Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method. in Journal of Hygienic Engineering and Design. 2019;27:90-94.
conv_1183 .

Lončar, Biljana, Pezo, Lato, Nićetin, Milica, Filipović, Vladimir, Knežević, Violeta, Kuljannin, T, "Optimization of fish osmotic treatment applying fuzzy synthetic evaluation method" in Journal of Hygienic Engineering and Design, 27 (2019):90-94,
conv_1183 .

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, Lato
AU  - Pezo, Milada
AU  - Jovanović, Aca
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Kosanić, Nenad
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/472
AB  - Pužni transporteri imaju široku primenu u prehrambenoj industriji, građevinskim i rudarskim kompanijima, u hemijskoj, poljoprivrednoj i prerađivačkoj industriji, uglavnom za podizanje i / ili transport rasutih materijala na kratkim i srednjim rastojanjima. Uprkos njihovoj očiglednoj jednostavnosti, poboljšanje transportnih parametara je veoma zahtevan zadatak i inženjeri obično moraju da se oslanjaju na podatke dobijene empirijskim istraživanjima. U ovom radu, ispitivano je petnaest horizontalnih pužnih transportera sa konstantnim korakom pužnice, različite dužine, sa modifikovanom geometrijom. Ovi puževi su ispitivani radi mogućnosti pomoćnog mešanja tokom transporta materijala. Sva ispitivanja su rađena eksperimentalno i numerički, pomoću metode diskretnih elemenata (Discrete Element Method - DEM). Uticaji dužine puža, kao i predložene modifikacije geometrije u dizajnu pužne spirale, ipitivani su radi pomoćnog mešanja, tokom transporta granulisanog materijala kroz pužni transporter. Pomoćno mešanje (koje se koristi se za poboljšanje finalnog procesa mešanja) je postignuto tokom transporta materijala. Geometrija pužnog transportera se menja dodavanjem tri komplementarne spirale orijentisane u istom ili suprotnom smeru od pužne spirale. Čestice materijala se transportuju padaju dole sa vrha spirale do sledeće slobodne površine, i taj segment spirale je korišćen za dodatnu akciju mešanje. Prema eksperimentima i DEM analizema trajektorija čestice se povećava, sa primenjenim modifikacijama transportera, a ovakva geometrija može se koristiti za povećanje kvaliteta finalnog mešanja.
AB  - Fifteen horizontal single-pitch screw conveyors with modified geometry and the different lengths were investigated for premixing action, during the transport of materials. All investigations were performed experimentally and numerically, by using Discrete Element Method (DEM). The influences of screw length, observed geometry variations and different types of screw design, on the performances of the screw conveyor-mixer during material transport were explored. The auxiliary mixing action was achieved during the transport of the material. The geometry of the screw conveyor is changed by adding three complementary helices oriented in the same or the opposite direction from screw blades. The particles of the material being transported tumble down from the top of the helix to the next free surface, and that segment of helix was used for additional mixing action. According to DEM analysis, particle path length is increased, and the improved geometry could be determined for increasing the quality of mixing.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Primena modela diskretnih elemenata na protok zrnastog materijala u pužnom transporteru
T1  - Application of discrete element method for the transportat of seed in screw conveyor
EP  - 32
IS  - 1
SP  - 29
VL  - 20
UR  - conv_124
ER  - 

@article{
author = "Pezo, Lato and Pezo, Milada and Jovanović, Aca and Lončar, Biljana and Filipović, Vladimir and Nićetin, Milica and Kosanić, Nenad",
year = "2016",
abstract = "Pužni transporteri imaju široku primenu u prehrambenoj industriji, građevinskim i rudarskim kompanijima, u hemijskoj, poljoprivrednoj i prerađivačkoj industriji, uglavnom za podizanje i / ili transport rasutih materijala na kratkim i srednjim rastojanjima. Uprkos njihovoj očiglednoj jednostavnosti, poboljšanje transportnih parametara je veoma zahtevan zadatak i inženjeri obično moraju da se oslanjaju na podatke dobijene empirijskim istraživanjima. U ovom radu, ispitivano je petnaest horizontalnih pužnih transportera sa konstantnim korakom pužnice, različite dužine, sa modifikovanom geometrijom. Ovi puževi su ispitivani radi mogućnosti pomoćnog mešanja tokom transporta materijala. Sva ispitivanja su rađena eksperimentalno i numerički, pomoću metode diskretnih elemenata (Discrete Element Method - DEM). Uticaji dužine puža, kao i predložene modifikacije geometrije u dizajnu pužne spirale, ipitivani su radi pomoćnog mešanja, tokom transporta granulisanog materijala kroz pužni transporter. Pomoćno mešanje (koje se koristi se za poboljšanje finalnog procesa mešanja) je postignuto tokom transporta materijala. Geometrija pužnog transportera se menja dodavanjem tri komplementarne spirale orijentisane u istom ili suprotnom smeru od pužne spirale. Čestice materijala se transportuju padaju dole sa vrha spirale do sledeće slobodne površine, i taj segment spirale je korišćen za dodatnu akciju mešanje. Prema eksperimentima i DEM analizema trajektorija čestice se povećava, sa primenjenim modifikacijama transportera, a ovakva geometrija može se koristiti za povećanje kvaliteta finalnog mešanja., Fifteen horizontal single-pitch screw conveyors with modified geometry and the different lengths were investigated for premixing action, during the transport of materials. All investigations were performed experimentally and numerically, by using Discrete Element Method (DEM). The influences of screw length, observed geometry variations and different types of screw design, on the performances of the screw conveyor-mixer during material transport were explored. The auxiliary mixing action was achieved during the transport of the material. The geometry of the screw conveyor is changed by adding three complementary helices oriented in the same or the opposite direction from screw blades. The particles of the material being transported tumble down from the top of the helix to the next free surface, and that segment of helix was used for additional mixing action. According to DEM analysis, particle path length is increased, and the improved geometry could be determined for increasing the quality of mixing.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Primena modela diskretnih elemenata na protok zrnastog materijala u pužnom transporteru, Application of discrete element method for the transportat of seed in screw conveyor",
pages = "32-29",
number = "1",
volume = "20",
url = "conv_124"
}

Pezo, L., Pezo, M., Jovanović, A., Lončar, B., Filipović, V., Nićetin, M.,& Kosanić, N.. (2016). Primena modela diskretnih elemenata na protok zrnastog materijala u pužnom transporteru. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(1), 29-32.
conv_124

Pezo L, Pezo M, Jovanović A, Lončar B, Filipović V, Nićetin M, Kosanić N. Primena modela diskretnih elemenata na protok zrnastog materijala u pužnom transporteru. in Journal on Processing and Energy in Agriculture. 2016;20(1):29-32.
conv_124 .

Pezo, Lato, Pezo, Milada, Jovanović, Aca, Lončar, Biljana, Filipović, Vladimir, Nićetin, Milica, Kosanić, Nenad, "Primena modela diskretnih elemenata na protok zrnastog materijala u pužnom transporteru" in Journal on Processing and Energy in Agriculture, 20, no. 1 (2016):29-32,
conv_124 .

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

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

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

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

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

TY  - JOUR
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Gubić, Jasmina
AU  - Plavšić, Dragana
AU  - Pezo, Lato
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/435
AB  - Osmotsko sušenje je važna metoda konzervisanja hrane i dopunski tretman u prehrambenoj industriji zbog: blagih temperatura, male količine otpadnog materijala i niskih energetskih potreba. Osmotski tretman (OT), na neagresivan način, smanjuje sadržaj vode, i tako utiče na povećanje roka upotrebe hrane, bez nepotrebnih promena u kvalitetu proizvoda. Smanjenje sadržaja vode u OT, podrazumeva potapanje uzoraka hrane u hipertonični medijum. Dobro poznati osmotski rastvori za uzorke mesa i ribe uključuju koncentrovane rastvore šećera i natrijum hlorida. Melasa šećerne repe se, tokom poslednjih nekoliko godina, pokazala kao veoma efikasan hipertonični rastvor za osmotsko sušenje voća, povrća, ribe i svinjskog mesa. Početni sadržaj vode u svežem pilećem mesu bio je 75,63% dok je početna aw vrednost iznosila 0,935. Proces se odvijao pri atmosferskom pritisku, na temperaturi od 20°C u toku 5 časova u rastvorima melase šećerne repe. Posmatrani odzivi nakon procesa osmotskog sušenja bili su: sadržaj suve materije (DMC), gubitak vode (WL), priraštaj suve materije (SG) i aktivnost vode. Nakon 5 sati osmotskog tretmana u melasi šećerne repe (80%), posmatrani odzivi iznosili su: DMC= 58,862±1,714, WL=0,496±0,011, SG = 0,128±0,011 and aw=0,836. Mikrobioloski profil dehidriranog mesa potvrdio je bezbednost primenjenog procesa.
AB  - Osmotic treatment (OT) is important food preservation method and complementary treatment in food processing industry because of the mild processing temperature, base waste material and low energy requirements. OT by gentle lowering the water content increases shelf life of food samples without unnecessary changes in dry product quality. Decrease of water content by osmosis involves immersion of food samples in hypertonic medium. Sugar beet molasses (SBM) in the past few years has proven to very efficient hypertonic solution for OT of fruit, vegetables, fish and pork meat. The process was carried out under atmospheric pressure at temperature of 20°C for 5 hours in SBM osmotic solutions. The monitored responses of OT process were: dry matter content (DMC), water loss (WL), solid gain (SG) and water activity. After five hours of immersion in SBM (80 % w/w) solution responses were: DMC=58.862±1.714, WL=0.496±0.011, SG = 0.128±0.011 and aw=0.836. Microbiological profile analysis of dehydrated chicken meat have confirmed safety.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Karakterizacija kockica pilećeg mesa osmotski dehirairanih u melasi šećerne repe
T1  - Characterisation of chicken breast cubes osmotically treated in sugar beet molasses
EP  - 188
IS  - 4
SP  - 186
VL  - 19
UR  - conv_121
ER  - 

@article{
author = "Lončar, Biljana and Filipović, Vladimir and Nićetin, Milica and Knežević, Violeta and Gubić, Jasmina and Plavšić, Dragana and Pezo, Lato",
year = "2015",
abstract = "Osmotsko sušenje je važna metoda konzervisanja hrane i dopunski tretman u prehrambenoj industriji zbog: blagih temperatura, male količine otpadnog materijala i niskih energetskih potreba. Osmotski tretman (OT), na neagresivan način, smanjuje sadržaj vode, i tako utiče na povećanje roka upotrebe hrane, bez nepotrebnih promena u kvalitetu proizvoda. Smanjenje sadržaja vode u OT, podrazumeva potapanje uzoraka hrane u hipertonični medijum. Dobro poznati osmotski rastvori za uzorke mesa i ribe uključuju koncentrovane rastvore šećera i natrijum hlorida. Melasa šećerne repe se, tokom poslednjih nekoliko godina, pokazala kao veoma efikasan hipertonični rastvor za osmotsko sušenje voća, povrća, ribe i svinjskog mesa. Početni sadržaj vode u svežem pilećem mesu bio je 75,63% dok je početna aw vrednost iznosila 0,935. Proces se odvijao pri atmosferskom pritisku, na temperaturi od 20°C u toku 5 časova u rastvorima melase šećerne repe. Posmatrani odzivi nakon procesa osmotskog sušenja bili su: sadržaj suve materije (DMC), gubitak vode (WL), priraštaj suve materije (SG) i aktivnost vode. Nakon 5 sati osmotskog tretmana u melasi šećerne repe (80%), posmatrani odzivi iznosili su: DMC= 58,862±1,714, WL=0,496±0,011, SG = 0,128±0,011 and aw=0,836. Mikrobioloski profil dehidriranog mesa potvrdio je bezbednost primenjenog procesa., Osmotic treatment (OT) is important food preservation method and complementary treatment in food processing industry because of the mild processing temperature, base waste material and low energy requirements. OT by gentle lowering the water content increases shelf life of food samples without unnecessary changes in dry product quality. Decrease of water content by osmosis involves immersion of food samples in hypertonic medium. Sugar beet molasses (SBM) in the past few years has proven to very efficient hypertonic solution for OT of fruit, vegetables, fish and pork meat. The process was carried out under atmospheric pressure at temperature of 20°C for 5 hours in SBM osmotic solutions. The monitored responses of OT process were: dry matter content (DMC), water loss (WL), solid gain (SG) and water activity. After five hours of immersion in SBM (80 % w/w) solution responses were: DMC=58.862±1.714, WL=0.496±0.011, SG = 0.128±0.011 and aw=0.836. Microbiological profile analysis of dehydrated chicken meat have confirmed safety.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Karakterizacija kockica pilećeg mesa osmotski dehirairanih u melasi šećerne repe, Characterisation of chicken breast cubes osmotically treated in sugar beet molasses",
pages = "188-186",
number = "4",
volume = "19",
url = "conv_121"
}

Lončar, B., Filipović, V., Nićetin, M., Knežević, V., Gubić, J., Plavšić, D.,& Pezo, L.. (2015). Karakterizacija kockica pilećeg mesa osmotski dehirairanih u melasi šećerne repe. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(4), 186-188.
conv_121

Lončar B, Filipović V, Nićetin M, Knežević V, Gubić J, Plavšić D, Pezo L. Karakterizacija kockica pilećeg mesa osmotski dehirairanih u melasi šećerne repe. in Journal on Processing and Energy in Agriculture. 2015;19(4):186-188.
conv_121 .

Lončar, Biljana, Filipović, Vladimir, Nićetin, Milica, Knežević, Violeta, Gubić, Jasmina, Plavšić, Dragana, Pezo, Lato, "Karakterizacija kockica pilećeg mesa osmotski dehirairanih u melasi šećerne repe" in Journal on Processing and Energy in Agriculture, 19, no. 4 (2015):186-188,
conv_121 .

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  - Nićetin, Milica
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Knežević, Violeta
AU  - Kuljanin, Tatjana
AU  - Pezo, Lato
AU  - Plavšić, Dragana
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/446
AB  - Ovo istraživanje, sprovedeno je sa ciljem da se ispita uticaj osmotskog tretmana na mikrobiološki profil i aktivnost vode (aw), lišća i korena celera, kako bi se ukazalo na korisnost ove tehnike sušenja. Uzorci lišća i korena celera su dehidrirani u melasi šećerne repe i vodenom rastvoru natrijum hlorida i saharoze, pripremljenom korišćenjem saharoze u količini od 1200 g/kg vode, NaCl u količini od 350 g/kg vode (ternarni rastvor), na tri različite temperature (20ºC, 35ºC and 50ºC), nakon 1, 3 i 5 sati. Izmerene su aw vrednosti tretiranih uzoraka lišća i korena celera, a analizirane su promene u mikrobiološkom profilu između dehidriranih uzoraka lišća i korena celera. Uočeno je da proces osmotske dehidratacije ne uzrokuje pogoršanje inicijalnog mikrobiološkog profila lišća i korena celera, već ga naprotiv poboljšava, usled povećanja sadržaja suve materije i snižavanja aw vrednosti, kod svih dehidriranih uzoraka celera. Zapaženo je smanjenje mikrobiološkog opterećenja u svim tretiranim uzorcima celera. Bolji rezultati u smislu redukcije prisutnih mikroorganizama, dobijeni su nakon osmotskog tretmana u melasi, na višim temperaturama i nakon dužeg vremena imerzije, kako za lišće, tako i za koren celera. Redukcija mikrobiološkog opterećenja više je izražena u uzorcima lišća celera, u odnosu na uzorke korena. Rezultati su obrađeni regresionom analizom na razvijenim matematičkim modelima upotrebom metode odzivne funkcije, a statistička procena je urađena pomoću analize varijanse.
AB  - The aim of this study was to investigate effects of osmotic treatment on microbiological profile and water activity (aw) in celery leaves and root, in order to indicate the usefulness of this drying technique. Samples of celery leaves and root were dehydrated in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures. aw values of processed celery leaves and root were determined and the change of the microbiological profile between the dehydrated celery leaves and root was examined. The process of osmotic treatment improve the initial microbiological profile due to increasing dry matter content and lowering aw value of the all processed celery samples. Better microbiological load reduction was observed in samples of leaves compared with samples of roots. Measuring results were fitted to mathematical models using Response Surface Methodology and statistically evaluated using analysis of variance.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Promena mikrobiološkog profila i aktivnosti vode usled osmotskog tretmana lišća i korena celera
T1  - The change in microbiological profile and water activity due to the osmotic treatment of celery leaves and root
EP  - 196
IS  - 4
SP  - 193
VL  - 19
UR  - conv_122
ER  - 

@article{
author = "Nićetin, Milica and Lončar, Biljana and Filipović, Vladimir and Knežević, Violeta and Kuljanin, Tatjana and Pezo, Lato and Plavšić, Dragana",
year = "2015",
abstract = "Ovo istraživanje, sprovedeno je sa ciljem da se ispita uticaj osmotskog tretmana na mikrobiološki profil i aktivnost vode (aw), lišća i korena celera, kako bi se ukazalo na korisnost ove tehnike sušenja. Uzorci lišća i korena celera su dehidrirani u melasi šećerne repe i vodenom rastvoru natrijum hlorida i saharoze, pripremljenom korišćenjem saharoze u količini od 1200 g/kg vode, NaCl u količini od 350 g/kg vode (ternarni rastvor), na tri različite temperature (20ºC, 35ºC and 50ºC), nakon 1, 3 i 5 sati. Izmerene su aw vrednosti tretiranih uzoraka lišća i korena celera, a analizirane su promene u mikrobiološkom profilu između dehidriranih uzoraka lišća i korena celera. Uočeno je da proces osmotske dehidratacije ne uzrokuje pogoršanje inicijalnog mikrobiološkog profila lišća i korena celera, već ga naprotiv poboljšava, usled povećanja sadržaja suve materije i snižavanja aw vrednosti, kod svih dehidriranih uzoraka celera. Zapaženo je smanjenje mikrobiološkog opterećenja u svim tretiranim uzorcima celera. Bolji rezultati u smislu redukcije prisutnih mikroorganizama, dobijeni su nakon osmotskog tretmana u melasi, na višim temperaturama i nakon dužeg vremena imerzije, kako za lišće, tako i za koren celera. Redukcija mikrobiološkog opterećenja više je izražena u uzorcima lišća celera, u odnosu na uzorke korena. Rezultati su obrađeni regresionom analizom na razvijenim matematičkim modelima upotrebom metode odzivne funkcije, a statistička procena je urađena pomoću analize varijanse., The aim of this study was to investigate effects of osmotic treatment on microbiological profile and water activity (aw) in celery leaves and root, in order to indicate the usefulness of this drying technique. Samples of celery leaves and root were dehydrated in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures. aw values of processed celery leaves and root were determined and the change of the microbiological profile between the dehydrated celery leaves and root was examined. The process of osmotic treatment improve the initial microbiological profile due to increasing dry matter content and lowering aw value of the all processed celery samples. Better microbiological load reduction was observed in samples of leaves compared with samples of roots. Measuring results were fitted to mathematical models using Response Surface Methodology and statistically evaluated using analysis of variance.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Promena mikrobiološkog profila i aktivnosti vode usled osmotskog tretmana lišća i korena celera, The change in microbiological profile and water activity due to the osmotic treatment of celery leaves and root",
pages = "196-193",
number = "4",
volume = "19",
url = "conv_122"
}

Nićetin, M., Lončar, B., Filipović, V., Knežević, V., Kuljanin, T., Pezo, L.,& Plavšić, D.. (2015). Promena mikrobiološkog profila i aktivnosti vode usled osmotskog tretmana lišća i korena celera. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(4), 193-196.
conv_122

Nićetin M, Lončar B, Filipović V, Knežević V, Kuljanin T, Pezo L, Plavšić D. Promena mikrobiološkog profila i aktivnosti vode usled osmotskog tretmana lišća i korena celera. in Journal on Processing and Energy in Agriculture. 2015;19(4):193-196.
conv_122 .

Nićetin, Milica, Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Kuljanin, Tatjana, Pezo, Lato, Plavšić, Dragana, "Promena mikrobiološkog profila i aktivnosti vode usled osmotskog tretmana lišća i korena celera" in Journal on Processing and Energy in Agriculture, 19, no. 4 (2015):193-196,
conv_122 .

TY  - JOUR
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Nićetin, Milica
AU  - Filipović, Vladimir
AU  - Gorjanović, Stanislava
AU  - Sužnjević, Desanka
AU  - Kuljanin, Tatjana
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/417
AB  - Prikazani rad opisuje proces osmotskog tretmana listova koprive u dva različita osmotske rastvora (melase šećerne repe i ternernog rastvora, pripremljenog od saharoze 1200 g / kg vode, NaCl 350 g / kg vode i destilovane voda), na atmosferskom pritisku, na temperaturama 20-50ºC, nakon vremena potapanja od 30-90 min. Osnovni cilj u ovoj studiji bio je da se ispita uticaj različitih vrsta osmotskih rastvora, temperature procesa i vremena imerzije na fenomene transporta mase tokom osmotskog tretmana, kao i antioksidativnu aktivnost lišća koprive nakon osmotskog tretmana. Praćeni su različite kinetički parametri procesa, kao što su: gubitak vode i prinosa čvrste materije. Antioksidativna aktivnost osmotski tretiranih listova koprive tretirane u dva različita osmotska rastvora merena je inovativnom metodom, zasnovanom na smanjenju jednosmerne polarografske anodne struje hidrokso - perhidrokso kompleksa živa(II) [Hg(O2H)(OH)] (HPMC), koja se javlja u alkalnom rastvoru H2O2 na potencijalu oksidacije žive. Da bi se dobila potvrda tačnosti HPMC merenja i širokoprihvaćenih spektrofotometrijskih merenja, urađena je DPPH analiza istih uzoraka (2,2-difenil-1 -pikrilhidrazil) i uvrštena je u ovu studiju. Primećena je veoma dobra korelacija između merenja HPMC i DPPH testa. Merni rezultati su fitovani sa razvijenim matematičkim modelima korišćenjem metode odzivne funkcije, a statistička procena je urađena pomoću analize varijanse. Analiza glavnih komponenta i klasterska analiza su uspešno primenjene radi klasifikacije i grupisanja različitih uzoraka.
AB  - The presented paper describes an investigation of nettle leaves kinetics during osmotic treatment in two different osmotic solutions (sugar beet molasses and ternary solution, was made from sucrose in quantity of 1,200 g/kg water, NaCl in quantity of 350 g/kg water and distilled water), at temperature of 20, 35 and 50ºC, during 90 min process. The main objective of this study was to examine the influence of type of different osmotic agents, process temperature and immersion time on the mass transfer phenomena during osmotic treatment, as well as the antioxidant activity. Water loss and solid gain were monitored. Antioxidant activity of osmotically treated nettle leaves was measured using a novel assay based on decrease of DC polarographic anodic current of hydroxo-perhydroxo mercury (II) complex [Hg(O2H)(OH)] (HPMC) formed in alkaline solution of H2O2 at potential of mercury oxidation. In order to get an insight into agreement between HPMC assay and common spectrophotometric assay, DPPH (2.2- diphenyl-1-picrylhydrazyl) analysis has been included in this study. Strict correlation between HPMC with commonly used DPPH assay was observed.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Osmotski tretman listova koprive-optimizacija kinetike i antioksidativne aktivnosti
T1  - Osmotic treatment of nettle leaves-optimization of kinetics and antioxidant activity
EP  - 178
IS  - 4
SP  - 175
VL  - 19
UR  - conv_120
ER  - 

@article{
author = "Knežević, Violeta and Pezo, Lato and Lončar, Biljana and Nićetin, Milica and Filipović, Vladimir and Gorjanović, Stanislava and Sužnjević, Desanka and Kuljanin, Tatjana",
year = "2015",
abstract = "Prikazani rad opisuje proces osmotskog tretmana listova koprive u dva različita osmotske rastvora (melase šećerne repe i ternernog rastvora, pripremljenog od saharoze 1200 g / kg vode, NaCl 350 g / kg vode i destilovane voda), na atmosferskom pritisku, na temperaturama 20-50ºC, nakon vremena potapanja od 30-90 min. Osnovni cilj u ovoj studiji bio je da se ispita uticaj različitih vrsta osmotskih rastvora, temperature procesa i vremena imerzije na fenomene transporta mase tokom osmotskog tretmana, kao i antioksidativnu aktivnost lišća koprive nakon osmotskog tretmana. Praćeni su različite kinetički parametri procesa, kao što su: gubitak vode i prinosa čvrste materije. Antioksidativna aktivnost osmotski tretiranih listova koprive tretirane u dva različita osmotska rastvora merena je inovativnom metodom, zasnovanom na smanjenju jednosmerne polarografske anodne struje hidrokso - perhidrokso kompleksa živa(II) [Hg(O2H)(OH)] (HPMC), koja se javlja u alkalnom rastvoru H2O2 na potencijalu oksidacije žive. Da bi se dobila potvrda tačnosti HPMC merenja i širokoprihvaćenih spektrofotometrijskih merenja, urađena je DPPH analiza istih uzoraka (2,2-difenil-1 -pikrilhidrazil) i uvrštena je u ovu studiju. Primećena je veoma dobra korelacija između merenja HPMC i DPPH testa. Merni rezultati su fitovani sa razvijenim matematičkim modelima korišćenjem metode odzivne funkcije, a statistička procena je urađena pomoću analize varijanse. Analiza glavnih komponenta i klasterska analiza su uspešno primenjene radi klasifikacije i grupisanja različitih uzoraka., The presented paper describes an investigation of nettle leaves kinetics during osmotic treatment in two different osmotic solutions (sugar beet molasses and ternary solution, was made from sucrose in quantity of 1,200 g/kg water, NaCl in quantity of 350 g/kg water and distilled water), at temperature of 20, 35 and 50ºC, during 90 min process. The main objective of this study was to examine the influence of type of different osmotic agents, process temperature and immersion time on the mass transfer phenomena during osmotic treatment, as well as the antioxidant activity. Water loss and solid gain were monitored. Antioxidant activity of osmotically treated nettle leaves was measured using a novel assay based on decrease of DC polarographic anodic current of hydroxo-perhydroxo mercury (II) complex [Hg(O2H)(OH)] (HPMC) formed in alkaline solution of H2O2 at potential of mercury oxidation. In order to get an insight into agreement between HPMC assay and common spectrophotometric assay, DPPH (2.2- diphenyl-1-picrylhydrazyl) analysis has been included in this study. Strict correlation between HPMC with commonly used DPPH assay was observed.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Osmotski tretman listova koprive-optimizacija kinetike i antioksidativne aktivnosti, Osmotic treatment of nettle leaves-optimization of kinetics and antioxidant activity",
pages = "178-175",
number = "4",
volume = "19",
url = "conv_120"
}

Knežević, V., Pezo, L., Lončar, B., Nićetin, M., Filipović, V., Gorjanović, S., Sužnjević, D.,& Kuljanin, T.. (2015). Osmotski tretman listova koprive-optimizacija kinetike i antioksidativne aktivnosti. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(4), 175-178.
conv_120

Knežević V, Pezo L, Lončar B, Nićetin M, Filipović V, Gorjanović S, Sužnjević D, Kuljanin T. Osmotski tretman listova koprive-optimizacija kinetike i antioksidativne aktivnosti. in Journal on Processing and Energy in Agriculture. 2015;19(4):175-178.
conv_120 .

Knežević, Violeta, Pezo, Lato, Lončar, Biljana, Nićetin, Milica, Filipović, Vladimir, Gorjanović, Stanislava, Sužnjević, Desanka, Kuljanin, Tatjana, "Osmotski tretman listova koprive-optimizacija kinetike i antioksidativne aktivnosti" in Journal on Processing and Energy in Agriculture, 19, no. 4 (2015):175-178,
conv_120 .

TY  - JOUR
AU  - Kuljanin, Tatjana
AU  - Lončar, Biljana
AU  - Pezo, Lato
AU  - Nićetin, Milica
AU  - Knežević, Violeta
AU  - Jevtić-Mučibabić, Rada
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/421
AB  - U toku industrijske obrade šećerne repe, jedna od najvažnijih faza je čišćenje soka šećerne repe. U tu svrhu, najčešće se koristi CaO u obliku Ca(OH)2. Pošto kalcijumovi joni iz ovih jedinjenja imaju relativno mali afinitet vezivanja sa pektinima soka šećerne repe, potrebne su vrlo velike količine kreča (oko 15 g CaO/100 g soka). Zbog toga je razmatrana mogućnost izdvajanja pektina procesom razelektrisanja čestica dodavanjem jedinjenja sa dvo- i trovalentnim katjonima kao i katjonskog polielektrolita. U ovom radu, izneta su istraživanja i date su teorijske osnove nove metode čišćenja soka šećerne repe koja se bazira na primeni CaSO4 i katjonskog polielektrolita. U toku trajanja ekstrakcije od 150 min, na pH vrednostima od 1, 3.5 i 8.5, iz rezanaca sveže šećerne repe izolovana su tri pektinska preparata. Precipitant CaSO4 u vidu vodenog rastvora, dodavan je u 100 cm3 0.1 % (mas) rastvora pektina. Ispitivanja su vršena sa 9 različitih koncentracija rastvora CaSO4 (u intervalu 50-450 g/dm3) bez dodavanja katjonskog polielektrolita i uz dodatak katjonskog polielektrolita koncentracije 3 i 5 mg/dm3 (cationic PAM). Efikasnost taloženja pektina praćena je merenjem zeta potencijala model- rastvora pektinskih preparata. Izmerene vrednosti zeta potencijala za različite pro- cesne parametre upoređivane su statistički, primenom RSM analize. Optimalne količine precipitanta CaSO4, bez primene katjonskog polielektrolita, iznosile su: 490-678 mg CaSO4/g pektina. Nakon primene katjonskog polielektrolita, optimalne količine CaSO4 su bile manje (u intervalu 353-512 mg/g) što znači da je katjonski polielektrolit uticao na poboljšanje koagulacionih karakteristika jona Ca2+ iz CaSO4. U ovom slučaju, došlo je dodatne neutralizacije naelektrisanja - mehanizam neutralizacije naelektrisanja je udružen sa mehanizmom međučestičnog povezivanja. Utvrđena je optimalna doza katjonskog polielektrolita (cat- ionic PAM) od 3 mg/dm3 dok veća doza (5 mg/dm3) nije značajno uticala na povećanje taloženja pektina. Ove količine su znatno manje od prosečne količine CaO upotrebljenog u klasičnom postupku čišćenja soka šećerne repe (oko 9 g/g pektina soka šećerne repe). Delimičnom ili potpunom zamenom klasičnog koagulanta sa CaSO4 uz primenu katjonskog polielektrolita, smanjili bi se troškovi uklanjanja pektina iz soka šećerne repe uz očuvanje životne sredine.
AB  - Three pectin preparations were isolated from fresh sugar beet pulp during the 150 min of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1 wt.% solution of pectin. Studies were performed with 9 different concentrations of CaSO4 solution (50-450 mg dm-3) with the addition of a cationic polyelectrolyte (cationic PAM) in concentrations of 3 and 5 mg dm-3. The efficiency of pectin precipitation was monitored by measuring the zeta potential of pectin preparations. Optimal amounts of precipitant CaSO4, without the use of a cationic polyelectrolyte, were as follows: 490-678 mg CaSO4/g pectin. After the use of a cationic polyelectrolyte, the optimal amounts of CaSO4 were smaller (353-512 mg/g pectin). These quantities are significantly lower than the average amount of CaO used in the conventional clarification process of sugar beet juice (about 9 g/g pectin of sugar beet juice). .
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - CaSO4 i katjonski polielektroliti kao mogući precipitanti pektina pri prečišćavanju soka šećerne repe
T1  - CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification
EP  - 625
IS  - 6
SP  - 617
VL  - 69
DO  - 10.2298/HEMIND141015085K
UR  - conv_75
ER  - 

@article{
author = "Kuljanin, Tatjana and Lončar, Biljana and Pezo, Lato and Nićetin, Milica and Knežević, Violeta and Jevtić-Mučibabić, Rada",
year = "2015",
abstract = "U toku industrijske obrade šećerne repe, jedna od najvažnijih faza je čišćenje soka šećerne repe. U tu svrhu, najčešće se koristi CaO u obliku Ca(OH)2. Pošto kalcijumovi joni iz ovih jedinjenja imaju relativno mali afinitet vezivanja sa pektinima soka šećerne repe, potrebne su vrlo velike količine kreča (oko 15 g CaO/100 g soka). Zbog toga je razmatrana mogućnost izdvajanja pektina procesom razelektrisanja čestica dodavanjem jedinjenja sa dvo- i trovalentnim katjonima kao i katjonskog polielektrolita. U ovom radu, izneta su istraživanja i date su teorijske osnove nove metode čišćenja soka šećerne repe koja se bazira na primeni CaSO4 i katjonskog polielektrolita. U toku trajanja ekstrakcije od 150 min, na pH vrednostima od 1, 3.5 i 8.5, iz rezanaca sveže šećerne repe izolovana su tri pektinska preparata. Precipitant CaSO4 u vidu vodenog rastvora, dodavan je u 100 cm3 0.1 % (mas) rastvora pektina. Ispitivanja su vršena sa 9 različitih koncentracija rastvora CaSO4 (u intervalu 50-450 g/dm3) bez dodavanja katjonskog polielektrolita i uz dodatak katjonskog polielektrolita koncentracije 3 i 5 mg/dm3 (cationic PAM). Efikasnost taloženja pektina praćena je merenjem zeta potencijala model- rastvora pektinskih preparata. Izmerene vrednosti zeta potencijala za različite pro- cesne parametre upoređivane su statistički, primenom RSM analize. Optimalne količine precipitanta CaSO4, bez primene katjonskog polielektrolita, iznosile su: 490-678 mg CaSO4/g pektina. Nakon primene katjonskog polielektrolita, optimalne količine CaSO4 su bile manje (u intervalu 353-512 mg/g) što znači da je katjonski polielektrolit uticao na poboljšanje koagulacionih karakteristika jona Ca2+ iz CaSO4. U ovom slučaju, došlo je dodatne neutralizacije naelektrisanja - mehanizam neutralizacije naelektrisanja je udružen sa mehanizmom međučestičnog povezivanja. Utvrđena je optimalna doza katjonskog polielektrolita (cat- ionic PAM) od 3 mg/dm3 dok veća doza (5 mg/dm3) nije značajno uticala na povećanje taloženja pektina. Ove količine su znatno manje od prosečne količine CaO upotrebljenog u klasičnom postupku čišćenja soka šećerne repe (oko 9 g/g pektina soka šećerne repe). Delimičnom ili potpunom zamenom klasičnog koagulanta sa CaSO4 uz primenu katjonskog polielektrolita, smanjili bi se troškovi uklanjanja pektina iz soka šećerne repe uz očuvanje životne sredine., Three pectin preparations were isolated from fresh sugar beet pulp during the 150 min of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1 wt.% solution of pectin. Studies were performed with 9 different concentrations of CaSO4 solution (50-450 mg dm-3) with the addition of a cationic polyelectrolyte (cationic PAM) in concentrations of 3 and 5 mg dm-3. The efficiency of pectin precipitation was monitored by measuring the zeta potential of pectin preparations. Optimal amounts of precipitant CaSO4, without the use of a cationic polyelectrolyte, were as follows: 490-678 mg CaSO4/g pectin. After the use of a cationic polyelectrolyte, the optimal amounts of CaSO4 were smaller (353-512 mg/g pectin). These quantities are significantly lower than the average amount of CaO used in the conventional clarification process of sugar beet juice (about 9 g/g pectin of sugar beet juice). .",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "CaSO4 i katjonski polielektroliti kao mogući precipitanti pektina pri prečišćavanju soka šećerne repe, CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification",
pages = "625-617",
number = "6",
volume = "69",
doi = "10.2298/HEMIND141015085K",
url = "conv_75"
}

Kuljanin, T., Lončar, B., Pezo, L., Nićetin, M., Knežević, V.,& Jevtić-Mučibabić, R.. (2015). CaSO4 i katjonski polielektroliti kao mogući precipitanti pektina pri prečišćavanju soka šećerne repe. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 69(6), 617-625.
https://doi.org/10.2298/HEMIND141015085K
conv_75

Kuljanin T, Lončar B, Pezo L, Nićetin M, Knežević V, Jevtić-Mučibabić R. CaSO4 i katjonski polielektroliti kao mogući precipitanti pektina pri prečišćavanju soka šećerne repe. in Hemijska industrija. 2015;69(6):617-625.
doi:10.2298/HEMIND141015085K
conv_75 .

Kuljanin, Tatjana, Lončar, Biljana, Pezo, Lato, Nićetin, Milica, Knežević, Violeta, Jevtić-Mučibabić, Rada, "CaSO4 i katjonski polielektroliti kao mogući precipitanti pektina pri prečišćavanju soka šećerne repe" in Hemijska industrija, 69, no. 6 (2015):617-625,
https://doi.org/10.2298/HEMIND141015085K .,
conv_75 .

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 .