TY  - JOUR
AU  - Paunović, Dragana
AU  - Veljović, Mile
AU  - Petrović, Tanja
AU  - Mirković, Dušica
AU  - Pokeržnik, Ivan
AU  - Rajić, Jasmina
AU  - Zlatković, Branislav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3953
AB  - The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
AB  - Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’
T1  - Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious
EP  - 79
IS  - 191-192
SP  - 73
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3953
ER  - 

@article{
author = "Paunović, Dragana and Veljović, Mile and Petrović, Tanja and Mirković, Dušica and Pokeržnik, Ivan and Rajić, Jasmina and Zlatković, Branislav",
year = "2015",
abstract = "The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products., Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’, Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious",
pages = "79-73",
number = "191-192",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3953"
}

Paunović, D., Veljović, M., Petrović, T., Mirković, D., Pokeržnik, I., Rajić, J.,& Zlatković, B.. (2015). Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 49(191-192), 73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953

Paunović D, Veljović M, Petrović T, Mirković D, Pokeržnik I, Rajić J, Zlatković B. Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo. 2015;49(191-192):73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

Paunović, Dragana, Veljović, Mile, Petrović, Tanja, Mirković, Dušica, Pokeržnik, Ivan, Rajić, Jasmina, Zlatković, Branislav, "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’" in Voćarstvo, 49, no. 191-192 (2015):73-79,
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Mirković, Dušica
AU  - Rabrenović, Biljana
AU  - Petrović, Tanja
AU  - Rajić, Jasmina
AU  - Veljović, Mile
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3655
AB  - The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis.
AB  - Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil
T1  - Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda
EP  - 60
IS  - 185-186
SP  - 55
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3655
ER  - 

@article{
author = "Paunović, Dragana and Mirković, Dušica and Rabrenović, Biljana and Petrović, Tanja and Rajić, Jasmina and Veljović, Mile",
year = "2014",
abstract = "The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis., Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil, Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda",
pages = "60-55",
number = "185-186",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3655"
}

Paunović, D., Mirković, D., Rabrenović, B., Petrović, T., Rajić, J.,& Veljović, M.. (2014). The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 48(185-186), 55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655

Paunović D, Mirković D, Rabrenović B, Petrović T, Rajić J, Veljović M. The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo. 2014;48(185-186):55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .

Paunović, Dragana, Mirković, Dušica, Rabrenović, Biljana, Petrović, Tanja, Rajić, Jasmina, Veljović, Mile, "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil" in Voćarstvo, 48, no. 185-186 (2014):55-60,
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Zlatković, Branislav
AU  - Mirković, Dušica
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2699
AB  - In the last decade on the world market there is a great interest in dried apple products (publicity-called apple chips). The subject of this paper is the kinetics of the apple cv Granny Smith drying in laboratory dehydrator with the idea of pinpointing at which level of humidity comes to achieving a maximum speed of evaporation and at which level of humidity apple slices are beginning to change in color and geometric shape. The experiment included two temperature regimes of drying, batch process (constant air temperature of 70°C for a period of 8h) and simulated continual process (the air temperature of 70°C for a period of 3 h and the air temperature of 50°C for a period of 5 h). The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to optimize the technological process of drying apple slices and in terms of oxidation of polyphenolic compounds to find an adequate temperature treatment which will provide that the final product contains no additives and to be technologically and organoleptically acceptable. The results showed that in simulated continual process of drying the lower maximum speed of drying is achieved, drying is more evenly and in this way the technological process is finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product.
AB  - Poslednjih decenija na svetskom tržištu postoji veliko interesovanje za sušene proizvode od jabuke (marketinški nazvane čips od jabuke). U ovom radu je izučavana kinetika sušenja jabuke sorte Granny Smith u laboratorijskom dehidratoru sa idejom da se uoči pri kojim sadržajima vlage dolazi do postizanja maksimalne brzine isparavanja i pri kojoj vlažnosti kolutovi jabuke počinju da menjaju boju i geometrijski oblik. Primenjena su dva temperaturna režima sušenja: šaržni (konstantna temperatura vazduha od 70 °C u trajanju od 8h) i simulirani kontinualni (temperatura vazduha od 70 °C u trajanju od 3h i temperatura vazduha od 50°C u trajanju od 5h). Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere. Cilj ovog rada je da se optimizuje tehnološki postupak sušenja kolutova jabuke tako da se, sa aspekta oksidacije polifenolnih jedinjenja, pronađe adekvatni temperaturni režim koji omogućava da gotov proizvod ne sadrži aditive, a da je tehnološki i organoleptički prihvatljiv. Rezultati su pokazali da se pri simuliranom kontinuelnom načinu sušenja postiže manja maksimalna brzina, sušenje je ravnomernije i da se na taj način tehnološki postupak vrši sa manjim temperaturnim stresom za biljno tkivo što rezultira mnogo boljim kvalitetom gotovog proizvoda.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The kinetics of the apple cv. Granny Smith drying in laboratory conditions
T1  - Kinetika sušenja jabuke sorte Granny Smith u laboratorijskim uslovima
EP  - 75
IS  - 173-174
SP  - 69
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2699
ER  - 

@article{
author = "Paunović, Dragana and Zlatković, Branislav and Mirković, Dušica",
year = "2011",
abstract = "In the last decade on the world market there is a great interest in dried apple products (publicity-called apple chips). The subject of this paper is the kinetics of the apple cv Granny Smith drying in laboratory dehydrator with the idea of pinpointing at which level of humidity comes to achieving a maximum speed of evaporation and at which level of humidity apple slices are beginning to change in color and geometric shape. The experiment included two temperature regimes of drying, batch process (constant air temperature of 70°C for a period of 8h) and simulated continual process (the air temperature of 70°C for a period of 3 h and the air temperature of 50°C for a period of 5 h). The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to optimize the technological process of drying apple slices and in terms of oxidation of polyphenolic compounds to find an adequate temperature treatment which will provide that the final product contains no additives and to be technologically and organoleptically acceptable. The results showed that in simulated continual process of drying the lower maximum speed of drying is achieved, drying is more evenly and in this way the technological process is finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product., Poslednjih decenija na svetskom tržištu postoji veliko interesovanje za sušene proizvode od jabuke (marketinški nazvane čips od jabuke). U ovom radu je izučavana kinetika sušenja jabuke sorte Granny Smith u laboratorijskom dehidratoru sa idejom da se uoči pri kojim sadržajima vlage dolazi do postizanja maksimalne brzine isparavanja i pri kojoj vlažnosti kolutovi jabuke počinju da menjaju boju i geometrijski oblik. Primenjena su dva temperaturna režima sušenja: šaržni (konstantna temperatura vazduha od 70 °C u trajanju od 8h) i simulirani kontinualni (temperatura vazduha od 70 °C u trajanju od 3h i temperatura vazduha od 50°C u trajanju od 5h). Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere. Cilj ovog rada je da se optimizuje tehnološki postupak sušenja kolutova jabuke tako da se, sa aspekta oksidacije polifenolnih jedinjenja, pronađe adekvatni temperaturni režim koji omogućava da gotov proizvod ne sadrži aditive, a da je tehnološki i organoleptički prihvatljiv. Rezultati su pokazali da se pri simuliranom kontinuelnom načinu sušenja postiže manja maksimalna brzina, sušenje je ravnomernije i da se na taj način tehnološki postupak vrši sa manjim temperaturnim stresom za biljno tkivo što rezultira mnogo boljim kvalitetom gotovog proizvoda.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The kinetics of the apple cv. Granny Smith drying in laboratory conditions, Kinetika sušenja jabuke sorte Granny Smith u laboratorijskim uslovima",
pages = "75-69",
number = "173-174",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2699"
}

Paunović, D., Zlatković, B.,& Mirković, D.. (2011). The kinetics of the apple cv. Granny Smith drying in laboratory conditions. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 45(173-174), 69-75.
https://hdl.handle.net/21.15107/rcub_agrospace_2699

Paunović D, Zlatković B, Mirković D. The kinetics of the apple cv. Granny Smith drying in laboratory conditions. in Voćarstvo. 2011;45(173-174):69-75.
https://hdl.handle.net/21.15107/rcub_agrospace_2699 .

Paunović, Dragana, Zlatković, Branislav, Mirković, Dušica, "The kinetics of the apple cv. Granny Smith drying in laboratory conditions" in Voćarstvo, 45, no. 173-174 (2011):69-75,
https://hdl.handle.net/21.15107/rcub_agrospace_2699 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Zlatković, Branislav
AU  - Mirković, Dušica
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2242
AB  - Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product.
AB  - Nutritivno vredni plodovi jabuke se koriste kao stono voće tokom cele godine, ali i kao sirovina u prehrambenoj industriji za proizvodnju sokova, nektara, osvežavajućih bezalkoholnih pića, marmelada, džemova, kompota, jabukovog sirćeta i sušenih plodova. Poslednjih decenija na svetskom tržištu postoji veliko interesovanje za sušene proizvode od jabuke (marketinški nazvane čips od jabuke). Pri konzervisanju sušenjem od tehnološkog postupka se zahteva da obezbedi gotov proizvod optimalnog kvaliteta. U radu je izučavana kinetika sušenja jabuke sorti Granny Smith, Idared i Jonagold u laboratorijskom dehidratoru sa ciljem da se uoči pri kojim sadržajima vlage dolazi do postizanja maksimalne brzine isparavanja i pri kojoj vlažnosti kolutovi jabuke počinju da menjaju boju i geometrijski oblik. Parametri procesa sušenja su isti za sve tri sorte, 3 h na temperaturi vazduha od 70oC i 5 h na temperaturi vazduha od 50oC. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere. Cilj rada je da se utvrdi koja od ispitivane tri sorte pruža najbolje mogućnosti za sušenje, tj. da se sa aspekta oksidacije polifenolnih jedinjenja pronađe sorta koja omogućava da gotov proizvod bude tehnološki i organoleptički najprihvatljiviji. Rezultati su pokazali da je uzorak sorte Granny Smith pored najmanje izražene oksidacije polifenolnih jedinjenja (tamnjenje) imao i najmanje izraženo povijanje ivica i smežuravanje kolutova, potom sledi sorta Jonagold, a najlošije rezultate je pokazao uzorak sorte Idared. Prateći kinetiku sušenja sva tri uzorka zaključuje se da su sorte Granny Smith i Jonagold postigle manje maksimalne brzine isparavanja, za razliku od sorte Idared. Sorte Granny Smith i Jonagold su imale ravnomerno sušenje i na taj način tehnološki postupak se vršio sa manjim temperaturnim stresom za biljno tkivo što je rezultiralo mnogo boljim kvalitetom gotovog proizvoda.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold
T1  - Kinetika sušenja i kvalitet jabuke sorti Granny Smith, Idared i Jonagold
EP  - 272
IS  - 3
SP  - 261
VL  - 55
DO  - 10.2298/JAS1003261P
ER  - 

@article{
author = "Paunović, Dragana and Zlatković, Branislav and Mirković, Dušica",
year = "2010",
abstract = "Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product., Nutritivno vredni plodovi jabuke se koriste kao stono voće tokom cele godine, ali i kao sirovina u prehrambenoj industriji za proizvodnju sokova, nektara, osvežavajućih bezalkoholnih pića, marmelada, džemova, kompota, jabukovog sirćeta i sušenih plodova. Poslednjih decenija na svetskom tržištu postoji veliko interesovanje za sušene proizvode od jabuke (marketinški nazvane čips od jabuke). Pri konzervisanju sušenjem od tehnološkog postupka se zahteva da obezbedi gotov proizvod optimalnog kvaliteta. U radu je izučavana kinetika sušenja jabuke sorti Granny Smith, Idared i Jonagold u laboratorijskom dehidratoru sa ciljem da se uoči pri kojim sadržajima vlage dolazi do postizanja maksimalne brzine isparavanja i pri kojoj vlažnosti kolutovi jabuke počinju da menjaju boju i geometrijski oblik. Parametri procesa sušenja su isti za sve tri sorte, 3 h na temperaturi vazduha od 70oC i 5 h na temperaturi vazduha od 50oC. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere. Cilj rada je da se utvrdi koja od ispitivane tri sorte pruža najbolje mogućnosti za sušenje, tj. da se sa aspekta oksidacije polifenolnih jedinjenja pronađe sorta koja omogućava da gotov proizvod bude tehnološki i organoleptički najprihvatljiviji. Rezultati su pokazali da je uzorak sorte Granny Smith pored najmanje izražene oksidacije polifenolnih jedinjenja (tamnjenje) imao i najmanje izraženo povijanje ivica i smežuravanje kolutova, potom sledi sorta Jonagold, a najlošije rezultate je pokazao uzorak sorte Idared. Prateći kinetiku sušenja sva tri uzorka zaključuje se da su sorte Granny Smith i Jonagold postigle manje maksimalne brzine isparavanja, za razliku od sorte Idared. Sorte Granny Smith i Jonagold su imale ravnomerno sušenje i na taj način tehnološki postupak se vršio sa manjim temperaturnim stresom za biljno tkivo što je rezultiralo mnogo boljim kvalitetom gotovog proizvoda.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold, Kinetika sušenja i kvalitet jabuke sorti Granny Smith, Idared i Jonagold",
pages = "272-261",
number = "3",
volume = "55",
doi = "10.2298/JAS1003261P"
}

Paunović, D., Zlatković, B.,& Mirković, D.. (2010). Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 55(3), 261-272.
https://doi.org/10.2298/JAS1003261P

Paunović D, Zlatković B, Mirković D. Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold. in Journal of Agricultural Sciences (Belgrade). 2010;55(3):261-272.
doi:10.2298/JAS1003261P .

Paunović, Dragana, Zlatković, Branislav, Mirković, Dušica, "Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold" in Journal of Agricultural Sciences (Belgrade), 55, no. 3 (2010):261-272,
https://doi.org/10.2298/JAS1003261P . .