TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5292
AB  - The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.
PB  - MDPI, BASEL
T2  - Foods
T1  - Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
IS  - 9
VL  - 9
DO  - 10.3390/foods9091201
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2020",
abstract = "The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot",
number = "9",
volume = "9",
doi = "10.3390/foods9091201"
}

Tomić, N., Đekić, I., Hofland, G., Šmigić, N., Udovički, B.,& Rajković, A.. (2020). Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods
MDPI, BASEL., 9(9).
https://doi.org/10.3390/foods9091201

Tomić N, Đekić I, Hofland G, Šmigić N, Udovički B, Rajković A. Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods. 2020;9(9).
doi:10.3390/foods9091201 .

Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot" in Foods, 9, no. 9 (2020),
https://doi.org/10.3390/foods9091201 . .

TY  - JOUR
AU  - Zambon, Alessandro
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Rajković, Andreja
AU  - Spilimbergo, Sara
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5378
AB  - Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Supercritical CO2 Drying of Red Bell Pepper
EP  - 763
IS  - 5
SP  - 753
VL  - 13
DO  - 10.1007/s11947-020-02432-x
ER  - 

@article{
author = "Zambon, Alessandro and Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Rajković, Andreja and Spilimbergo, Sara",
year = "2020",
abstract = "Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Supercritical CO2 Drying of Red Bell Pepper",
pages = "763-753",
number = "5",
volume = "13",
doi = "10.1007/s11947-020-02432-x"
}

Zambon, A., Tomić, N., Đekić, I., Hofland, G., Rajković, A.,& Spilimbergo, S.. (2020). Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology
Springer, New York., 13(5), 753-763.
https://doi.org/10.1007/s11947-020-02432-x

Zambon A, Tomić N, Đekić I, Hofland G, Rajković A, Spilimbergo S. Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology. 2020;13(5):753-763.
doi:10.1007/s11947-020-02432-x .

Zambon, Alessandro, Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Rajković, Andreja, Spilimbergo, Sara, "Supercritical CO2 Drying of Red Bell Pepper" in Food and Bioprocess Technology, 13, no. 5 (2020):753-763,
https://doi.org/10.1007/s11947-020-02432-x . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Zambon, Alessandro
AU  - Spilimbergo, Sara
AU  - Bourdoux, Simeon
AU  - Holtze, Emma
AU  - Hofland, Gerard
AU  - Sut, Stefania
AU  - Dall'Acqua, Stefano
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5102
AB  - The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
EP  - 141
SP  - 132
VL  - 110
DO  - 10.1016/j.lwt.2019.04.083
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Zambon, Alessandro and Spilimbergo, Sara and Bourdoux, Simeon and Holtze, Emma and Hofland, Gerard and Sut, Stefania and Dall'Acqua, Stefano and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage",
pages = "141-132",
volume = "110",
doi = "10.1016/j.lwt.2019.04.083"
}

Tomić, N., Đekić, I., Zambon, A., Spilimbergo, S., Bourdoux, S., Holtze, E., Hofland, G., Sut, S., Dall'Acqua, S., Šmigić, N., Udovički, B.,& Rajković, A.. (2019). Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 132-141.
https://doi.org/10.1016/j.lwt.2019.04.083

Tomić N, Đekić I, Zambon A, Spilimbergo S, Bourdoux S, Holtze E, Hofland G, Sut S, Dall'Acqua S, Šmigić N, Udovički B, Rajković A. Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology. 2019;110:132-141.
doi:10.1016/j.lwt.2019.04.083 .

Tomić, Nikola, Đekić, Ilija, Zambon, Alessandro, Spilimbergo, Sara, Bourdoux, Simeon, Holtze, Emma, Hofland, Gerard, Sut, Stefania, Dall'Acqua, Stefano, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage" in LWT-Food Science and Technology, 110 (2019):132-141,
https://doi.org/10.1016/j.lwt.2019.04.083 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4664
AB  - Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Hygienic design of a unit for supercritical fluid drying - case study
EP  - 2165
IS  - 9
SP  - 2155
VL  - 120
DO  - 10.1108/BFJ-01-2018-0052
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Rajković, Andreja",
year = "2018",
abstract = "Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Hygienic design of a unit for supercritical fluid drying - case study",
pages = "2165-2155",
number = "9",
volume = "120",
doi = "10.1108/BFJ-01-2018-0052"
}

Djekić, I., Tomić, N., Šmigić, N., Udovički, B., Hofland, G.,& Rajković, A.. (2018). Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(9), 2155-2165.
https://doi.org/10.1108/BFJ-01-2018-0052

Djekić I, Tomić N, Šmigić N, Udovički B, Hofland G, Rajković A. Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal. 2018;120(9):2155-2165.
doi:10.1108/BFJ-01-2018-0052 .

Djekić, Ilija, Tomić, Nikola, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Rajković, Andreja, "Hygienic design of a unit for supercritical fluid drying - case study" in British Food Journal, 120, no. 9 (2018):2155-2165,
https://doi.org/10.1108/BFJ-01-2018-0052 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Bourdoux, Simeon
AU  - Spilimbergo, Sara
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Devlieghere, Frank
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4795
AB  - The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
EP  - 72
SP  - 64
VL  - 94
DO  - 10.1016/j.lwt.2018.04.029
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Bourdoux, Simeon and Spilimbergo, Sara and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Devlieghere, Frank and Rajković, Andreja",
year = "2018",
abstract = "The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach",
pages = "72-64",
volume = "94",
doi = "10.1016/j.lwt.2018.04.029"
}

Djekić, I., Tomić, N., Bourdoux, S., Spilimbergo, S., Šmigić, N., Udovički, B., Hofland, G., Devlieghere, F.,& Rajković, A.. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 94, 64-72.
https://doi.org/10.1016/j.lwt.2018.04.029

Djekić I, Tomić N, Bourdoux S, Spilimbergo S, Šmigić N, Udovički B, Hofland G, Devlieghere F, Rajković A. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology. 2018;94:64-72.
doi:10.1016/j.lwt.2018.04.029 .

Djekić, Ilija, Tomić, Nikola, Bourdoux, Simeon, Spilimbergo, Sara, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Devlieghere, Frank, Rajković, Andreja, "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach" in LWT-Food Science and Technology, 94 (2018):64-72,
https://doi.org/10.1016/j.lwt.2018.04.029 . .