TY  - JOUR
AU  - Stevanović, Snežana M.
AU  - Petrović, Tanja S.
AU  - Marković, Dragan D.
AU  - Milovančević, Uroš M.
AU  - Stevanović, Simo
AU  - Urošević, Tijana
AU  - Kozarski, Maja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5946
AB  - The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions
DO  - 10.1111/jfpp.15981
ER  - 

@article{
author = "Stevanović, Snežana M. and Petrović, Tanja S. and Marković, Dragan D. and Milovančević, Uroš M. and Stevanović, Simo and Urošević, Tijana and Kozarski, Maja",
year = "2021",
abstract = "The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions",
doi = "10.1111/jfpp.15981"
}

Stevanović, S. M., Petrović, T. S., Marković, D. D., Milovančević, U. M., Stevanović, S., Urošević, T.,& Kozarski, M.. (2021). Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation
John Wiley and Sons Inc..
https://doi.org/10.1111/jfpp.15981

Stevanović SM, Petrović TS, Marković DD, Milovančević UM, Stevanović S, Urošević T, Kozarski M. Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation. 2021;.
doi:10.1111/jfpp.15981 .

Stevanović, Snežana M., Petrović, Tanja S., Marković, Dragan D., Milovančević, Uroš M., Stevanović, Simo, Urošević, Tijana, Kozarski, Maja, "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions" in Journal of Food Processing and Preservation (2021),
https://doi.org/10.1111/jfpp.15981 . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Kalušević, Ana
AU  - Petrović, Tanja
AU  - Urošević, Tijana
AU  - Djinović, Dušica
AU  - Nedović, Viktor
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5024
AB  - This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.
PB  - Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca
T2  - NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
T1  - Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)
EP  - 113
IS  - 1
SP  - 108
VL  - 47
DO  - 10.15835/nbha47111221
ER  - 

@article{
author = "Paunović, Dragana and Kalušević, Ana and Petrović, Tanja and Urošević, Tijana and Djinović, Dušica and Nedović, Viktor and Popović-Djordjević, Jelena",
year = "2019",
abstract = "This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.",
publisher = "Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca",
journal = "NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA",
title = "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)",
pages = "113-108",
number = "1",
volume = "47",
doi = "10.15835/nbha47111221"
}

Paunović, D., Kalušević, A., Petrović, T., Urošević, T., Djinović, D., Nedović, V.,& Popović-Djordjević, J.. (2019). Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca., 47(1), 108-113.
https://doi.org/10.15835/nbha47111221

Paunović D, Kalušević A, Petrović T, Urošević T, Djinović D, Nedović V, Popović-Djordjević J. Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA. 2019;47(1):108-113.
doi:10.15835/nbha47111221 .

Paunović, Dragana, Kalušević, Ana, Petrović, Tanja, Urošević, Tijana, Djinović, Dušica, Nedović, Viktor, Popović-Djordjević, Jelena, "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)" in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 47, no. 1 (2019):108-113,
https://doi.org/10.15835/nbha47111221 . .

TY  - JOUR
AU  - Urošević, Tijana
AU  - Povrenović, Dragan
AU  - Vukosavljević, Predrag
AU  - Urošević, Ivan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4727
AB  - In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 mu m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55 degrees C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22 degrees C to 55 degrees C, the permeate flux increased up to 60 %. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux
EP  - 68
IS  - 2
SP  - 59
VL  - 72
DO  - 10.2298/HEMIND170814021U
ER  - 

@article{
author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan",
year = "2018",
abstract = "In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 mu m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55 degrees C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22 degrees C to 55 degrees C, the permeate flux increased up to 60 %. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux",
pages = "68-59",
number = "2",
volume = "72",
doi = "10.2298/HEMIND170814021U"
}

Urošević, T., Povrenović, D., Vukosavljević, P.,& Urošević, I.. (2018). Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 72(2), 59-68.
https://doi.org/10.2298/HEMIND170814021U

Urošević T, Povrenović D, Vukosavljević P, Urošević I. Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux. in HEMIJSKA INDUSTRIJA. 2018;72(2):59-68.
doi:10.2298/HEMIND170814021U .

Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, "Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux" in HEMIJSKA INDUSTRIJA, 72, no. 2 (2018):59-68,
https://doi.org/10.2298/HEMIND170814021U . .

TY  - THES
AU  - Urošević, Tijana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/59
AB  - The focus of this doctoral dissertation is the research of cross-flow microfiltration and ultrafiltration. One of the main problems in performing these processes is the decline in flux permeate over time. All phenomena that lead to the decrease in flux permeate are covered by the phenomenon of concentration polarization and the phenomenon of membrane fouling...
AB  - Fokus ove doktorske disertacije je ispitivanje unakrsne mikrofiltracije i ultrafiltracije. Jedan od glavnih problema pri izvođenju ovih procesa je opadanje fluksa permeata tokom vremena. Svi fenomeni koji dovode do opadanja fluksa permeata obuhvaćeni su fenomenom koncentracione polarizacije i fenomenom „prljanja” membrane...
PB  - Univerzitet u Beogradu, Tehnološko-metalurški fakultet
T1  - Kinetics and the effect of mechanical methods on improving of cross-flow microfiltration and ultrafiltration of synthetic fruit juice.
T1  - Kinetika i uticaj mehaničkih metoda na poboljšanje unakrsne mikrofiltracije i ultrafiltracije model rastvora voćnih sokova
UR  - https://hdl.handle.net/21.15107/rcub_nardus_10088
ER  - 

@phdthesis{
author = "Urošević, Tijana",
year = "2018",
abstract = "The focus of this doctoral dissertation is the research of cross-flow microfiltration and ultrafiltration. One of the main problems in performing these processes is the decline in flux permeate over time. All phenomena that lead to the decrease in flux permeate are covered by the phenomenon of concentration polarization and the phenomenon of membrane fouling..., Fokus ove doktorske disertacije je ispitivanje unakrsne mikrofiltracije i ultrafiltracije. Jedan od glavnih problema pri izvođenju ovih procesa je opadanje fluksa permeata tokom vremena. Svi fenomeni koji dovode do opadanja fluksa permeata obuhvaćeni su fenomenom koncentracione polarizacije i fenomenom „prljanja” membrane...",
publisher = "Univerzitet u Beogradu, Tehnološko-metalurški fakultet",
title = "Kinetics and the effect of mechanical methods on improving of cross-flow microfiltration and ultrafiltration of synthetic fruit juice., Kinetika i uticaj mehaničkih metoda na poboljšanje unakrsne mikrofiltracije i ultrafiltracije model rastvora voćnih sokova",
url = "https://hdl.handle.net/21.15107/rcub_nardus_10088"
}

Urošević, T.. (2018). Kinetics and the effect of mechanical methods on improving of cross-flow microfiltration and ultrafiltration of synthetic fruit juice.. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_10088

Urošević T. Kinetics and the effect of mechanical methods on improving of cross-flow microfiltration and ultrafiltration of synthetic fruit juice.. 2018;.
https://hdl.handle.net/21.15107/rcub_nardus_10088 .

Urošević, Tijana, "Kinetics and the effect of mechanical methods on improving of cross-flow microfiltration and ultrafiltration of synthetic fruit juice." (2018),
https://hdl.handle.net/21.15107/rcub_nardus_10088 .

TY  - JOUR
AU  - Urošević, Tijana
AU  - Povrenović, Dragan
AU  - Vukosavljević, Predrag
AU  - Urošević, Ivan
AU  - Stevanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4413
AB  - This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Recent developments in microfiltration and ultrafiltration of fruit juices
EP  - 161
SP  - 147
VL  - 106
DO  - 10.1016/j.fbp.2017.09.009
ER  - 

@article{
author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan and Stevanović, Snežana",
year = "2017",
abstract = "This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Recent developments in microfiltration and ultrafiltration of fruit juices",
pages = "161-147",
volume = "106",
doi = "10.1016/j.fbp.2017.09.009"
}

Urošević, T., Povrenović, D., Vukosavljević, P., Urošević, I.,& Stevanović, S.. (2017). Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing
Elsevier, Amsterdam., 106, 147-161.
https://doi.org/10.1016/j.fbp.2017.09.009

Urošević T, Povrenović D, Vukosavljević P, Urošević I, Stevanović S. Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing. 2017;106:147-161.
doi:10.1016/j.fbp.2017.09.009 .

Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, Stevanović, Snežana, "Recent developments in microfiltration and ultrafiltration of fruit juices" in Food and Bioproducts Processing, 106 (2017):147-161,
https://doi.org/10.1016/j.fbp.2017.09.009 . .

TY  - JOUR
AU  - Dudić, Dragana
AU  - Zlatanović, Ivan
AU  - Gligorević, Kosta
AU  - Urošević, Tijana
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3599
AB  - The current standards for solar components and systems testing (SRB, EN, ISO, DIN, etc.) imply the determination of the system relevant parameters at the monitored locality. In this regard, it is necessary to prepare all the input data for the selected location in order to determine the standard values, such as: thermal collector performance, factor changes in incident angle of radiation, heat capacity, pressure values and various quality tests. The parameters collected with appropriate measuring instruments are necessary for defining the state of atmospheric moisture air (temperature, relative humidity), air movement (speed and wind direction), ambient characteristic at given location (clouds, precipitation, etc.) and parameters that describe the energetic potential of the Sun (total, direct and diffusion radiation). A software tool for meteorological data processing (SOLAR) is designed and constructed so that the collected data of experimental measurements can be effectively and easily processed, with the possibility to present the results in a number of ways. The basic software components are subroutines for data filtering (extracting the minimum, maximum and average values in the selected time interval of observation), data processing (calculation of unknown characteristic values that are based on experimentally measured values), and visualization of results (graphical representation results).
AB  - Aktuelni standardi za ispitivanje solarnih komponenata i sistema (SRB, EN, ISO, DIN i drugi) podrazumevaju određivanje svih relevantnih parametara rada instalacije na posmatranom lokalitetu. S tim u vezi, neophodno je pripremiti sve ulazne podatke za odabranu lokaciju radi određivanja standardom definisanih veličina, kao što su: toplotni učinak kolektor, faktor promene upadnog ugla zračenja, toplotnog kapaciteta, padova pritisaka i raznih testova kvaliteta. Veličine koje su od značaja za proračun se mere odgovarajućim mernim instrumentima i neophodne su za definisanje stanja vlažnog atmosferskog vazduha (temperatura, relativna vlažnost), kretanja vazduha (brzina i pravac strujanja vetra), ambijentalnih karakteristika atmosfere na posmatranoj lokaciji (oblačnost, količina padavina, i slično) kao i veličina koje oslikavaju energetski potencijal Sunca na posmatranoj lokaciji (ukupno, direktno i difuzno zračenje). Softver za filtriranje, obradu i vizuelizaciju prikupljenih meteoroloških podataka - SOLAR, osmišljen je i izrađen tako da prikupljene podatke eksperimentalnih merenja efikasno i jednostavno procesuira, a dobijene rezultate potom predstavi korisniku. Osnovne komponente softvera su subrutine za filtriranje podataka (izdvajanje minimalnih, maksimalnih i prosečnih vrednosti u željenom vremenskom intervalu posmatranja), za obradu podataka (izračunavanje nepoznatih karakterističnih veličina koje su od značaja za posmatrani proces na osnovu eksperimentalno merenih veličina) i vizuelizaciju rezultata (grafičko predstavljanje rezultata sa mogućnošću uporednog prikazivanja srodnih veličina i mogućnošću eksportovanja u druge formate pogodne za dalju analizu).
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd
T2  - Poljoprivredna tehnika
T1  - SOLAR: A software tool for meteorological data processing
T1  - SOLAR - softver za filtriranje, obradu i vizuelizaciju prikupljenih meteoroloških podataka
EP  - 61
IS  - 4
SP  - 51
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3599
ER  - 

@article{
author = "Dudić, Dragana and Zlatanović, Ivan and Gligorević, Kosta and Urošević, Tijana",
year = "2014",
abstract = "The current standards for solar components and systems testing (SRB, EN, ISO, DIN, etc.) imply the determination of the system relevant parameters at the monitored locality. In this regard, it is necessary to prepare all the input data for the selected location in order to determine the standard values, such as: thermal collector performance, factor changes in incident angle of radiation, heat capacity, pressure values and various quality tests. The parameters collected with appropriate measuring instruments are necessary for defining the state of atmospheric moisture air (temperature, relative humidity), air movement (speed and wind direction), ambient characteristic at given location (clouds, precipitation, etc.) and parameters that describe the energetic potential of the Sun (total, direct and diffusion radiation). A software tool for meteorological data processing (SOLAR) is designed and constructed so that the collected data of experimental measurements can be effectively and easily processed, with the possibility to present the results in a number of ways. The basic software components are subroutines for data filtering (extracting the minimum, maximum and average values in the selected time interval of observation), data processing (calculation of unknown characteristic values that are based on experimentally measured values), and visualization of results (graphical representation results)., Aktuelni standardi za ispitivanje solarnih komponenata i sistema (SRB, EN, ISO, DIN i drugi) podrazumevaju određivanje svih relevantnih parametara rada instalacije na posmatranom lokalitetu. S tim u vezi, neophodno je pripremiti sve ulazne podatke za odabranu lokaciju radi određivanja standardom definisanih veličina, kao što su: toplotni učinak kolektor, faktor promene upadnog ugla zračenja, toplotnog kapaciteta, padova pritisaka i raznih testova kvaliteta. Veličine koje su od značaja za proračun se mere odgovarajućim mernim instrumentima i neophodne su za definisanje stanja vlažnog atmosferskog vazduha (temperatura, relativna vlažnost), kretanja vazduha (brzina i pravac strujanja vetra), ambijentalnih karakteristika atmosfere na posmatranoj lokaciji (oblačnost, količina padavina, i slično) kao i veličina koje oslikavaju energetski potencijal Sunca na posmatranoj lokaciji (ukupno, direktno i difuzno zračenje). Softver za filtriranje, obradu i vizuelizaciju prikupljenih meteoroloških podataka - SOLAR, osmišljen je i izrađen tako da prikupljene podatke eksperimentalnih merenja efikasno i jednostavno procesuira, a dobijene rezultate potom predstavi korisniku. Osnovne komponente softvera su subrutine za filtriranje podataka (izdvajanje minimalnih, maksimalnih i prosečnih vrednosti u željenom vremenskom intervalu posmatranja), za obradu podataka (izračunavanje nepoznatih karakterističnih veličina koje su od značaja za posmatrani proces na osnovu eksperimentalno merenih veličina) i vizuelizaciju rezultata (grafičko predstavljanje rezultata sa mogućnošću uporednog prikazivanja srodnih veličina i mogućnošću eksportovanja u druge formate pogodne za dalju analizu).",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd",
journal = "Poljoprivredna tehnika",
title = "SOLAR: A software tool for meteorological data processing, SOLAR - softver za filtriranje, obradu i vizuelizaciju prikupljenih meteoroloških podataka",
pages = "61-51",
number = "4",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3599"
}

Dudić, D., Zlatanović, I., Gligorević, K.,& Urošević, T.. (2014). SOLAR: A software tool for meteorological data processing. in Poljoprivredna tehnika
Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd., 39(4), 51-61.
https://hdl.handle.net/21.15107/rcub_agrospace_3599

Dudić D, Zlatanović I, Gligorević K, Urošević T. SOLAR: A software tool for meteorological data processing. in Poljoprivredna tehnika. 2014;39(4):51-61.
https://hdl.handle.net/21.15107/rcub_agrospace_3599 .

Dudić, Dragana, Zlatanović, Ivan, Gligorević, Kosta, Urošević, Tijana, "SOLAR: A software tool for meteorological data processing" in Poljoprivredna tehnika, 39, no. 4 (2014):51-61,
https://hdl.handle.net/21.15107/rcub_agrospace_3599 .

TY  - JOUR
AU  - Urošević, Ivan
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Andjelković, Boban
AU  - Urošević, Tijana
AU  - Krstić, Gordana
AU  - Tešević, Vele
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3468
AB  - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of yeast and nutrients on the quality of apricot brandy
EP  - 1234
IS  - 10
SP  - 1223
VL  - 79
DO  - 10.2298/JSC140125024U
ER  - 

@article{
author = "Urošević, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Andjelković, Boban and Urošević, Tijana and Krstić, Gordana and Tešević, Vele",
year = "2014",
abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of yeast and nutrients on the quality of apricot brandy",
pages = "1234-1223",
number = "10",
volume = "79",
doi = "10.2298/JSC140125024U"
}

Urošević, I., Nikićević, N., Stanković, L., Andjelković, B., Urošević, T., Krstić, G.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 79(10), 1223-1234.
https://doi.org/10.2298/JSC140125024U

Urošević I, Nikićević N, Stanković L, Andjelković B, Urošević T, Krstić G, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2014;79(10):1223-1234.
doi:10.2298/JSC140125024U .

Urošević, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Andjelković, Boban, Urošević, Tijana, Krstić, Gordana, Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 79, no. 10 (2014):1223-1234,
https://doi.org/10.2298/JSC140125024U . .

TY  - JOUR
AU  - Stakić, M.
AU  - Banjac, M.
AU  - Urošević, Tijana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2607
AB  - The paper addresses numerical simulation for the case of convective drying of hygroscopic material in a packed bed, analyzing agreement between the simulated and the corresponding experimental results. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material, it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate of the specific product is calculated by applying the concept of a "drying coefficient". Model validation was clone on the basis of the experimental data obtained with potato cubes. The obtained drying kinetics, both experimental and numerical, show that higher gas (drying agent) velocities (flow-rates), as well as lower equivalent grain diameters, induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity.
PB  - Brazilian Soc Chemical Eng, Sao Paulo
T2  - Brazilian Journal of Chemical Engineering
T1  - Numerical study on hygroscopic material drying in packed bed
EP  - 284
IS  - 2
SP  - 273
VL  - 28
DO  - 10.1590/S0104-66322011000200012
ER  - 

@article{
author = "Stakić, M. and Banjac, M. and Urošević, Tijana",
year = "2011",
abstract = "The paper addresses numerical simulation for the case of convective drying of hygroscopic material in a packed bed, analyzing agreement between the simulated and the corresponding experimental results. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material, it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate of the specific product is calculated by applying the concept of a "drying coefficient". Model validation was clone on the basis of the experimental data obtained with potato cubes. The obtained drying kinetics, both experimental and numerical, show that higher gas (drying agent) velocities (flow-rates), as well as lower equivalent grain diameters, induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity.",
publisher = "Brazilian Soc Chemical Eng, Sao Paulo",
journal = "Brazilian Journal of Chemical Engineering",
title = "Numerical study on hygroscopic material drying in packed bed",
pages = "284-273",
number = "2",
volume = "28",
doi = "10.1590/S0104-66322011000200012"
}

Stakić, M., Banjac, M.,& Urošević, T.. (2011). Numerical study on hygroscopic material drying in packed bed. in Brazilian Journal of Chemical Engineering
Brazilian Soc Chemical Eng, Sao Paulo., 28(2), 273-284.
https://doi.org/10.1590/S0104-66322011000200012

Stakić M, Banjac M, Urošević T. Numerical study on hygroscopic material drying in packed bed. in Brazilian Journal of Chemical Engineering. 2011;28(2):273-284.
doi:10.1590/S0104-66322011000200012 .

Stakić, M., Banjac, M., Urošević, Tijana, "Numerical study on hygroscopic material drying in packed bed" in Brazilian Journal of Chemical Engineering, 28, no. 2 (2011):273-284,
https://doi.org/10.1590/S0104-66322011000200012 . .

TY  - JOUR
AU  - Stakić, Milan
AU  - Urošević, Tijana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2638
AB  - The paper addresses numerical simulation for the case of convective drying of seeds (fine-grained materials) in a vibrated fluidized bed, analyzing agreement between the numerical results and the results of corresponding experimental investigation. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material during drying process it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate (evaporated moisture flux) of the specific product is calculated by applying the concept of a "drying coefficient". Mixing of the particles in the case of vibrated fluidized bed is taken into account by means of the diffusion term in the differential equations, using an effective particle diffusion coefficient. Model validation was done on the basis of the experimental data obtained with narrow fraction of poppy seeds characterized by mean equivalent particle diameter (d(S.d) = 0.75 mm), re-wetted with required (calculated) amount of water up to the initial moisture content (X-0 = 0.54) for all experiments. Comparison of the drying kinetics, both experimental and numerical, has shown that higher gas (drying agent) temperatures, as well as velocities (flow-rates), induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity. Bed temperature differences along the bed height, being significant inside the packed bed, are almost negligible in the vibrated fluidized bed, for the same drying conditions, due to mixing of particles. Residence time is shorter in the case of a vibrated fluidized bed drying compared to a packed bed drying.
PB  - Elsevier Science Sa, Lausanne
T2  - Chemical Engineering and Processing-Process Intensification
T1  - Experimental study and simulation of vibrated fluidized bed drying
EP  - 437
IS  - 4
SP  - 428
VL  - 50
DO  - 10.1016/j.cep.2011.02.006
ER  - 

@article{
author = "Stakić, Milan and Urošević, Tijana",
year = "2011",
abstract = "The paper addresses numerical simulation for the case of convective drying of seeds (fine-grained materials) in a vibrated fluidized bed, analyzing agreement between the numerical results and the results of corresponding experimental investigation. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material during drying process it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate (evaporated moisture flux) of the specific product is calculated by applying the concept of a "drying coefficient". Mixing of the particles in the case of vibrated fluidized bed is taken into account by means of the diffusion term in the differential equations, using an effective particle diffusion coefficient. Model validation was done on the basis of the experimental data obtained with narrow fraction of poppy seeds characterized by mean equivalent particle diameter (d(S.d) = 0.75 mm), re-wetted with required (calculated) amount of water up to the initial moisture content (X-0 = 0.54) for all experiments. Comparison of the drying kinetics, both experimental and numerical, has shown that higher gas (drying agent) temperatures, as well as velocities (flow-rates), induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity. Bed temperature differences along the bed height, being significant inside the packed bed, are almost negligible in the vibrated fluidized bed, for the same drying conditions, due to mixing of particles. Residence time is shorter in the case of a vibrated fluidized bed drying compared to a packed bed drying.",
publisher = "Elsevier Science Sa, Lausanne",
journal = "Chemical Engineering and Processing-Process Intensification",
title = "Experimental study and simulation of vibrated fluidized bed drying",
pages = "437-428",
number = "4",
volume = "50",
doi = "10.1016/j.cep.2011.02.006"
}

Stakić, M.,& Urošević, T.. (2011). Experimental study and simulation of vibrated fluidized bed drying. in Chemical Engineering and Processing-Process Intensification
Elsevier Science Sa, Lausanne., 50(4), 428-437.
https://doi.org/10.1016/j.cep.2011.02.006

Stakić M, Urošević T. Experimental study and simulation of vibrated fluidized bed drying. in Chemical Engineering and Processing-Process Intensification. 2011;50(4):428-437.
doi:10.1016/j.cep.2011.02.006 .

Stakić, Milan, Urošević, Tijana, "Experimental study and simulation of vibrated fluidized bed drying" in Chemical Engineering and Processing-Process Intensification, 50, no. 4 (2011):428-437,
https://doi.org/10.1016/j.cep.2011.02.006 . .

TY  - JOUR
AU  - Stakić, Milan
AU  - Nikolić, Aleksandar
AU  - Urošević, Tijana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2660
AB  - A mathematical model was developed to evaluate the influence of structural and operational factors on convective desorption processes (desorption of a liquid from capillary-porous material). The possibility to utilize this model for the case of water desorption from the polystyrene cation resin CG-8 is presented. The model accounts for unsteady one-dimensional simultaneous heat and mass transfer between the gas (humid air) and the solid phase (CG-8 resin). The identification of effective transport properties for the considered packed bed of material (CG-8 resin) is discussed. To this purpose, data from the literature are used.
PB  - Wiley-Blackwell, Malden
T2  - Chemical Engineering & Technology
T1  - Numerical Study of Convective Water Desorption from the Polystyrene Cation Resin CG-8
EP  - 1171
IS  - 7
SP  - 1164
VL  - 34
DO  - 10.1002/ceat.201100044
ER  - 

@article{
author = "Stakić, Milan and Nikolić, Aleksandar and Urošević, Tijana",
year = "2011",
abstract = "A mathematical model was developed to evaluate the influence of structural and operational factors on convective desorption processes (desorption of a liquid from capillary-porous material). The possibility to utilize this model for the case of water desorption from the polystyrene cation resin CG-8 is presented. The model accounts for unsteady one-dimensional simultaneous heat and mass transfer between the gas (humid air) and the solid phase (CG-8 resin). The identification of effective transport properties for the considered packed bed of material (CG-8 resin) is discussed. To this purpose, data from the literature are used.",
publisher = "Wiley-Blackwell, Malden",
journal = "Chemical Engineering & Technology",
title = "Numerical Study of Convective Water Desorption from the Polystyrene Cation Resin CG-8",
pages = "1171-1164",
number = "7",
volume = "34",
doi = "10.1002/ceat.201100044"
}

Stakić, M., Nikolić, A.,& Urošević, T.. (2011). Numerical Study of Convective Water Desorption from the Polystyrene Cation Resin CG-8. in Chemical Engineering & Technology
Wiley-Blackwell, Malden., 34(7), 1164-1171.
https://doi.org/10.1002/ceat.201100044

Stakić M, Nikolić A, Urošević T. Numerical Study of Convective Water Desorption from the Polystyrene Cation Resin CG-8. in Chemical Engineering & Technology. 2011;34(7):1164-1171.
doi:10.1002/ceat.201100044 .

Stakić, Milan, Nikolić, Aleksandar, Urošević, Tijana, "Numerical Study of Convective Water Desorption from the Polystyrene Cation Resin CG-8" in Chemical Engineering & Technology, 34, no. 7 (2011):1164-1171,
https://doi.org/10.1002/ceat.201100044 . .