TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Veljović, Mile
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3092
AB  - Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
EP  - 480
IS  - C4
SP  - 473
VL  - 91
DO  - 10.1016/j.fbp.2013.05.004
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Veljović, Mile",
year = "2013",
abstract = "Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins",
pages = "480-473",
number = "C4",
volume = "91",
doi = "10.1016/j.fbp.2013.05.004"
}

Vladisavljević, G., Vukosavljević, P.,& Veljović, M.. (2013). Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing
Elsevier, Amsterdam., 91(C4), 473-480.
https://doi.org/10.1016/j.fbp.2013.05.004

Vladisavljević G, Vukosavljević P, Veljović M. Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing. 2013;91(C4):473-480.
doi:10.1016/j.fbp.2013.05.004 .

Vladisavljević, Goran, Vukosavljević, Predrag, Veljović, Mile, "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins" in Food and Bioproducts Processing, 91, no. C4 (2013):473-480,
https://doi.org/10.1016/j.fbp.2013.05.004 . .

TY  - JOUR
AU  - Marković, Tijana
AU  - Vukosavljević, Predrag
AU  - Vladisavljević, Goran
AU  - Bukvić, Branka
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1154
AB  - This paper introduces the results of experimental investigations on the influence of operating parameters, such as feed flow rate, temperature, pressure difference in the microfiltration through the ceramic Kerasep membrane. The results confirmed earlier work on the same laboratory device for microfiltration. and they are the main condition for determination of kinetics juice clarification. Apart from investigations on the influence of operating parameters, the influence of membrane moisture on microfiltration was observed.
AB  - U ovom radu su prikazani rezultati eksperimentalnog ispitivanja uticaja radnih parametara (protok destilovane vode kroz modul, temperatura, razlika pritisaka) na kinetiku mikrofiltracije kroz keramičku Kerasep membranu. Dobijeni rezultati su potvrdili ranija ispitivanja koja su obavljena na istoj aparaturi i predstavljaju uslov za određivanje kinetike bistrenja soka. Pored ispitivanja uticaja radnih parametara ispitan je i uticaj vlažnosti membrane na kinetiku mikrofiltracije. Na osnovu izvršenih eksperimenata uticaja radnih parametara na mikrofiltracju destilovane vode kroz Kerasep keramičku membranu, može se zaključiti da se protok linearno povećava sa povećanjem pogonske sile tj. razlike pritisaka. Protok vode u modulu nema nikakvog uticaja na brzinu izdvajanja permeata, tj. fluks permeata. Zbog odsustva koncentracione polarizacije hidraulički otpori se javljaju samo unutar membrane. Uočeno je da povišenjem temperature dolazi do povećanja mase permeata. Razlog je u smanjenju viskoziteta tečnosti na povišenoj temperaturi. Vlažnost membrane odražava se tako da suva membrana daje veći fluks permeata od potopljene membrane. To je posledica zapušenosti pora membrane u slučaju kada je ona potopljena. Kod suve membrane neophodno je da fluid struji neko vreme kako bi se sve pore u membrani nakvasile, nakon čega će se protok permeata ustaliti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Investigations of hydrodynamic permeability ceramic membranes for microfiltration
T1  - Ispitivanje hidrodinamičke propustljivosti keramičkih mikrofiltracionih membrana
EP  - 164
IS  - 2
SP  - 151
VL  - 51
DO  - 10.2298/JAS0602151M
ER  - 

@article{
author = "Marković, Tijana and Vukosavljević, Predrag and Vladisavljević, Goran and Bukvić, Branka",
year = "2006",
abstract = "This paper introduces the results of experimental investigations on the influence of operating parameters, such as feed flow rate, temperature, pressure difference in the microfiltration through the ceramic Kerasep membrane. The results confirmed earlier work on the same laboratory device for microfiltration. and they are the main condition for determination of kinetics juice clarification. Apart from investigations on the influence of operating parameters, the influence of membrane moisture on microfiltration was observed., U ovom radu su prikazani rezultati eksperimentalnog ispitivanja uticaja radnih parametara (protok destilovane vode kroz modul, temperatura, razlika pritisaka) na kinetiku mikrofiltracije kroz keramičku Kerasep membranu. Dobijeni rezultati su potvrdili ranija ispitivanja koja su obavljena na istoj aparaturi i predstavljaju uslov za određivanje kinetike bistrenja soka. Pored ispitivanja uticaja radnih parametara ispitan je i uticaj vlažnosti membrane na kinetiku mikrofiltracije. Na osnovu izvršenih eksperimenata uticaja radnih parametara na mikrofiltracju destilovane vode kroz Kerasep keramičku membranu, može se zaključiti da se protok linearno povećava sa povećanjem pogonske sile tj. razlike pritisaka. Protok vode u modulu nema nikakvog uticaja na brzinu izdvajanja permeata, tj. fluks permeata. Zbog odsustva koncentracione polarizacije hidraulički otpori se javljaju samo unutar membrane. Uočeno je da povišenjem temperature dolazi do povećanja mase permeata. Razlog je u smanjenju viskoziteta tečnosti na povišenoj temperaturi. Vlažnost membrane odražava se tako da suva membrana daje veći fluks permeata od potopljene membrane. To je posledica zapušenosti pora membrane u slučaju kada je ona potopljena. Kod suve membrane neophodno je da fluid struji neko vreme kako bi se sve pore u membrani nakvasile, nakon čega će se protok permeata ustaliti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Investigations of hydrodynamic permeability ceramic membranes for microfiltration, Ispitivanje hidrodinamičke propustljivosti keramičkih mikrofiltracionih membrana",
pages = "164-151",
number = "2",
volume = "51",
doi = "10.2298/JAS0602151M"
}

Marković, T., Vukosavljević, P., Vladisavljević, G.,& Bukvić, B.. (2006). Investigations of hydrodynamic permeability ceramic membranes for microfiltration. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 51(2), 151-164.
https://doi.org/10.2298/JAS0602151M

Marković T, Vukosavljević P, Vladisavljević G, Bukvić B. Investigations of hydrodynamic permeability ceramic membranes for microfiltration. in Journal of Agricultural Sciences (Belgrade). 2006;51(2):151-164.
doi:10.2298/JAS0602151M .

Marković, Tijana, Vukosavljević, Predrag, Vladisavljević, Goran, Bukvić, Branka, "Investigations of hydrodynamic permeability ceramic membranes for microfiltration" in Journal of Agricultural Sciences (Belgrade), 51, no. 2 (2006):151-164,
https://doi.org/10.2298/JAS0602151M . .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1012
AB  - The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed.
AB  - U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Influence of milk heat treatment on the proteolytic changes during cheese ripening
T1  - Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva
EP  - 74
IS  - 1-2
SP  - 70
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1012
ER  - 

@article{
author = "Djerovski, Jelena and Vladisavljević, Goran and Pudja, Predrag",
year = "2005",
abstract = "The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed., U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Influence of milk heat treatment on the proteolytic changes during cheese ripening, Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva",
pages = "74-70",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1012"
}

Djerovski, J., Vladisavljević, G.,& Pudja, P.. (2005). Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 70-74.
https://hdl.handle.net/21.15107/rcub_agrospace_1012

Djerovski J, Vladisavljević G, Pudja P. Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):70-74.
https://hdl.handle.net/21.15107/rcub_agrospace_1012 .

Djerovski, Jelena, Vladisavljević, Goran, Pudja, Predrag, "Influence of milk heat treatment on the proteolytic changes during cheese ripening" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):70-74,
https://hdl.handle.net/21.15107/rcub_agrospace_1012 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/828
AB  - U radu je ispitana kinetika difuzije soli i kretanje vode u model sistemu prilikom soljenja uzoraka sireva debljine = 5 i lO mm. Sirevi su izrađivani od mleka tretiranog različitim režimima termičke obrade i to: sir A - 65°C/20 min. i sir B - 95°C/5 min. Sirevi izrađeni na bazi koagregata proteina mleka (sir B) pokazuju nešto brži tok difuzije soli i veću koncentraciju soli na kraju ispitivanog perioda soljenja. Pored brže difuzije soli u sirno testo uzorci sireva B tipa pokazuju manji obim ispuštanja vode i veći sadržaj vode u odnosu na sir izradjen od mleka podvrgnutog standardnom režimu termičke obrade.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
T2  - Mlekarstvo
T1  - Uticaj tehnološkog postupka proizvodnje sireva na karakter difuzije soli tokom soljenja
EP  - 1087
IS  - 33
SP  - 1079
VL  - 3
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_828
ER  - 

@article{
author = "Miočinović, Jelena and Vladisavljević, Goran and Pudja, Predrag",
year = "2004",
abstract = "U radu je ispitana kinetika difuzije soli i kretanje vode u model sistemu prilikom soljenja uzoraka sireva debljine = 5 i lO mm. Sirevi su izrađivani od mleka tretiranog različitim režimima termičke obrade i to: sir A - 65°C/20 min. i sir B - 95°C/5 min. Sirevi izrađeni na bazi koagregata proteina mleka (sir B) pokazuju nešto brži tok difuzije soli i veću koncentraciju soli na kraju ispitivanog perioda soljenja. Pored brže difuzije soli u sirno testo uzorci sireva B tipa pokazuju manji obim ispuštanja vode i veći sadržaj vode u odnosu na sir izradjen od mleka podvrgnutog standardnom režimu termičke obrade.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd",
journal = "Mlekarstvo",
title = "Uticaj tehnološkog postupka proizvodnje sireva na karakter difuzije soli tokom soljenja",
pages = "1087-1079",
number = "33",
volume = "3",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_828"
}

Miočinović, J., Vladisavljević, G.,& Pudja, P.. (2004). Uticaj tehnološkog postupka proizvodnje sireva na karakter difuzije soli tokom soljenja. in Mlekarstvo
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 3(33), 1079-1087.
https://hdl.handle.net/21.15107/rcub_agrospace_828

Miočinović J, Vladisavljević G, Pudja P. Uticaj tehnološkog postupka proizvodnje sireva na karakter difuzije soli tokom soljenja. in Mlekarstvo. 2004;3(33):1079-1087.
https://hdl.handle.net/21.15107/rcub_agrospace_828 .

Miočinović, Jelena, Vladisavljević, Goran, Pudja, Predrag, "Uticaj tehnološkog postupka proizvodnje sireva na karakter difuzije soli tokom soljenja" in Mlekarstvo, 3, no. 33 (2004):1079-1087,
https://hdl.handle.net/21.15107/rcub_agrospace_828 .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/803
AB  - The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 min cheese B). The increase in brine concentration results in higher rates of salt absorption and salt concentration in both cheeses. During salting in brine with 10, 15 and 20% NaCl, the samples of cheese B uptake higher salt amount than samples of cheese A. The salting in weak brine causes increasing in moisture content of cheeses. Decreasing of total solids cheese B is low rate than decreasing total solids of cheese A during salting in weak brine.
AB  - U radu je ispitana kinetika difuzije soli i vode pri soljenju sireva u različitim koncentracijama salamure (5, 10, 15 i 20% NaCl). Tok difuzije soli i vode je ispitivan pri soljenju sireva izrađenih sa dva različita termička tretmana mleka: 65°C/20 min (sir A) i 95°C/5min (sir B). Kod oba ogledna sira porast koncentracije soli, kao i sadržaj soli u siru nakon završenog ispitivanog perioda soljenja, srazmeran je koncentraciji salamure. Uzorci sira B, izrađenih na bazi koagregata proteina mleka, pokazuju nešto veću koncentraciju soli soljenjem u salamuri koncentracije 10, 15 i 20% NaCl. Sadržaj soli prilikom soljenja u salamuri sa 5% NaCl je nešto veći kod sireva tipa A. Kod oba ogledna sira soljenjem u salamuri niskih koncentracija soli (5 i 10% NaCl) uočeno je konstantno upijanje vode tokom celokupnog ispitivanog perioda. Smanjenje sadržaja suve materije uzoraka sira B je manjeg obima nego smanjenje suve materije uzoraka sira A tokom soljenja u salamuri niske koncentracije soli.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of brine concentration on salt diffusion in cheeses
T1  - Uticaj koncentracije salamure na tok difuzije soli kroz sir
EP  - 97
IS  - 1-2
SP  - 92
VL  - 15
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_803
ER  - 

@article{
author = "Miočinović, Jelena and Vladisavljević, Goran and Pudja, Predrag",
year = "2004",
abstract = "The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 min cheese B). The increase in brine concentration results in higher rates of salt absorption and salt concentration in both cheeses. During salting in brine with 10, 15 and 20% NaCl, the samples of cheese B uptake higher salt amount than samples of cheese A. The salting in weak brine causes increasing in moisture content of cheeses. Decreasing of total solids cheese B is low rate than decreasing total solids of cheese A during salting in weak brine., U radu je ispitana kinetika difuzije soli i vode pri soljenju sireva u različitim koncentracijama salamure (5, 10, 15 i 20% NaCl). Tok difuzije soli i vode je ispitivan pri soljenju sireva izrađenih sa dva različita termička tretmana mleka: 65°C/20 min (sir A) i 95°C/5min (sir B). Kod oba ogledna sira porast koncentracije soli, kao i sadržaj soli u siru nakon završenog ispitivanog perioda soljenja, srazmeran je koncentraciji salamure. Uzorci sira B, izrađenih na bazi koagregata proteina mleka, pokazuju nešto veću koncentraciju soli soljenjem u salamuri koncentracije 10, 15 i 20% NaCl. Sadržaj soli prilikom soljenja u salamuri sa 5% NaCl je nešto veći kod sireva tipa A. Kod oba ogledna sira soljenjem u salamuri niskih koncentracija soli (5 i 10% NaCl) uočeno je konstantno upijanje vode tokom celokupnog ispitivanog perioda. Smanjenje sadržaja suve materije uzoraka sira B je manjeg obima nego smanjenje suve materije uzoraka sira A tokom soljenja u salamuri niske koncentracije soli.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of brine concentration on salt diffusion in cheeses, Uticaj koncentracije salamure na tok difuzije soli kroz sir",
pages = "97-92",
number = "1-2",
volume = "15",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_803"
}

Miočinović, J., Vladisavljević, G.,& Pudja, P.. (2004). The influence of brine concentration on salt diffusion in cheeses. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 15(1-2), 92-97.
https://hdl.handle.net/21.15107/rcub_agrospace_803

Miočinović J, Vladisavljević G, Pudja P. The influence of brine concentration on salt diffusion in cheeses. in Prehrambena industrija - mleko i mlečni proizvodi. 2004;15(1-2):92-97.
https://hdl.handle.net/21.15107/rcub_agrospace_803 .

Miočinović, Jelena, Vladisavljević, Goran, Pudja, Predrag, "The influence of brine concentration on salt diffusion in cheeses" in Prehrambena industrija - mleko i mlečni proizvodi, 15, no. 1-2 (2004):92-97,
https://hdl.handle.net/21.15107/rcub_agrospace_803 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/600
AB  - Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (20-55 degreesC), and feed flow rates (100-900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
EP  - 247
IS  - 3
SP  - 241
VL  - 60
DO  - 10.1016/S0260-8774(03)00044-X
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Bukvić, Branka",
year = "2003",
abstract = "Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (20-55 degreesC), and feed flow rates (100-900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes",
pages = "247-241",
number = "3",
volume = "60",
doi = "10.1016/S0260-8774(03)00044-X"
}

Vladisavljević, G., Vukosavljević, P.,& Bukvić, B.. (2003). Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 60(3), 241-247.
https://doi.org/10.1016/S0260-8774(03)00044-X

Vladisavljević G, Vukosavljević P, Bukvić B. Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering. 2003;60(3):241-247.
doi:10.1016/S0260-8774(03)00044-X .

Vladisavljević, Goran, Vukosavljević, Predrag, Bukvić, Branka, "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes" in Journal of Food Engineering, 60, no. 3 (2003):241-247,
https://doi.org/10.1016/S0260-8774(03)00044-X . .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Radovanović, Mira
AU  - Vladisavljević, Goran
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
PY  - 2001
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/359
AB  - The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. .
AB  - U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of milk heat treatments on salt diffusion in cheese
T1  - Uticaj termičke obrade mleka na tok difuzije soli kroz sir
EP  - 58
IS  - 1-2
SP  - 55
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_359
ER  - 

@article{
author = "Pudja, Predrag and Radovanović, Mira and Vladisavljević, Goran and Vučić, Tanja and Miočinović, Jelena",
year = "2001",
abstract = "The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. ., U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of milk heat treatments on salt diffusion in cheese, Uticaj termičke obrade mleka na tok difuzije soli kroz sir",
pages = "58-55",
number = "1-2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_359"
}

Pudja, P., Radovanović, M., Vladisavljević, G., Vučić, T.,& Miočinović, J.. (2001). The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 12(1-2), 55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_359

Pudja P, Radovanović M, Vladisavljević G, Vučić T, Miočinović J. The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2001;12(1-2):55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_359 .

Pudja, Predrag, Radovanović, Mira, Vladisavljević, Goran, Vučić, Tanja, Miočinović, Jelena, "The influence of milk heat treatments on salt diffusion in cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 12, no. 1-2 (2001):55-58,
https://hdl.handle.net/21.15107/rcub_agrospace_359 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Pudja, Predrag
AU  - Radovanović, Mira
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/228
AB  - Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root of the brining time, but is independent of cheese thickness. However, the rate of salt uptake is inversely proportional to the square root of the brining time due to a decrease in the salt concentration gradient between the cheese moisture and the brine. The dept of salt penetration δρ, defined as the distance from the interface at which the salt-in-moisture concentration is 1 percent of the interfacial value is proportional to the square root of the product D't, where D' is the pseudo-diffusion coefficient of salt in cheese moisture and t is the brining time. The penetration theory holds over a salting period in which the depth of salt penetration into cheese is lower than cheese half-thickness. In the D' range of 0.1-0.3 cm2/d, the maximum duration of the salting period in the region of penetration theory ranges from as law as 1-3 min for the cheese thickness of 1 mm, to as high as 6-19 days for the cheese thickness of 10 cm. .
AB  - Analitičkim rešavanjem jednačina prvog i drugog Fickovog zakona difuzije za slučaj prenosa mase soli iz salamure konstantnog sastava u sir beskonačne debljine, definisana je prostorna i vremenska raspodela koncentracije soli u vodenoj fazi sira pri soljenju u salamuri. Na osnovu toga, izvedene su jednačine za određivanje masenog fluksa soli u proizvoljnom preseku sira i mase akumulirane soli između dva proizvoljna poprečna preseka sira u funkciji od vremena, koeficijenta stešnjene difuzije soli u vodenoj fazi sira, međufazne površine, koncentracije soli u salamuri i zapreminskog udela vodene faze u siru. Primenom izvedenih jednačina izvršena je simulacija procesa difuzije soli, na osnovu koje su utvrđene osnovne karakteristike procesa. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Penetration theory of mass transfer applied to salt diffusion in cheese
T1  - Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase
EP  - 73
IS  - 3-4
SP  - 68
VL  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_228
ER  - 

@article{
author = "Vladisavljević, Goran and Pudja, Predrag and Radovanović, Mira",
year = "2000",
abstract = "Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root of the brining time, but is independent of cheese thickness. However, the rate of salt uptake is inversely proportional to the square root of the brining time due to a decrease in the salt concentration gradient between the cheese moisture and the brine. The dept of salt penetration δρ, defined as the distance from the interface at which the salt-in-moisture concentration is 1 percent of the interfacial value is proportional to the square root of the product D't, where D' is the pseudo-diffusion coefficient of salt in cheese moisture and t is the brining time. The penetration theory holds over a salting period in which the depth of salt penetration into cheese is lower than cheese half-thickness. In the D' range of 0.1-0.3 cm2/d, the maximum duration of the salting period in the region of penetration theory ranges from as law as 1-3 min for the cheese thickness of 1 mm, to as high as 6-19 days for the cheese thickness of 10 cm. ., Analitičkim rešavanjem jednačina prvog i drugog Fickovog zakona difuzije za slučaj prenosa mase soli iz salamure konstantnog sastava u sir beskonačne debljine, definisana je prostorna i vremenska raspodela koncentracije soli u vodenoj fazi sira pri soljenju u salamuri. Na osnovu toga, izvedene su jednačine za određivanje masenog fluksa soli u proizvoljnom preseku sira i mase akumulirane soli između dva proizvoljna poprečna preseka sira u funkciji od vremena, koeficijenta stešnjene difuzije soli u vodenoj fazi sira, međufazne površine, koncentracije soli u salamuri i zapreminskog udela vodene faze u siru. Primenom izvedenih jednačina izvršena je simulacija procesa difuzije soli, na osnovu koje su utvrđene osnovne karakteristike procesa. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Penetration theory of mass transfer applied to salt diffusion in cheese, Proučavanje difuzije soli u siru primenom penetracione teorije prenosa mase",
pages = "73-68",
number = "3-4",
volume = "11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_228"
}

Vladisavljević, G., Pudja, P.,& Radovanović, M.. (2000). Penetration theory of mass transfer applied to salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 11(3-4), 68-73.
https://hdl.handle.net/21.15107/rcub_agrospace_228

Vladisavljević G, Pudja P, Radovanović M. Penetration theory of mass transfer applied to salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2000;11(3-4):68-73.
https://hdl.handle.net/21.15107/rcub_agrospace_228 .

Vladisavljević, Goran, Pudja, Predrag, Radovanović, Mira, "Penetration theory of mass transfer applied to salt diffusion in cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 11, no. 3-4 (2000):68-73,
https://hdl.handle.net/21.15107/rcub_agrospace_228 .

TY  - JOUR
AU  - Pudja, Predrag
AU  - Vladisavljević, Goran
AU  - Radovanović, Mira
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/227
AB  - The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of salt in cheese moisture were determined from the curve of mA/A1, vs.t/0.5 plots. For the cheese types investigated in this work, D' ranged between 0.111 and 0.188 cm2/d, which is within the range of 0.1-0.3 cm2/d reported in the literature (4,5). The lowest D' value of 0.113 ± 0.002 cm2/d was obtained for Edam cheese, and the highest D' value of 0.181 ± 0.007 cm2/d was obtained for Emmental cheese. It was found that the penetration theory holds over a salting period of 24 h the mean salt concentration in low-calcium cheese reaches 84 and 74 percent of its equilibrium value, for the cheese thickness of 5 and 10 mm, respectively. In the region of penetration theory the mean salt flux through the interfacial area was independent on the cheese thickness, and after that it was higher for the cheeses of 10 mm thickness. .
AB  - U ovom radu je ispitana kinetika difuzije soli pri soljenju različitih vrsta sireva u salamuri. Eksperimenti su vršeni na četiri vrste sira, koje se bitno razlikuju po karakteristikama sirnog testa i to sa sirom edamskog tipa, sirom dobijenim od mleka koje je podvrgnuto visokom termičkom tretmanu, sirom ementalskog tipa i sirom kod koga je smanjen sadržaj kalcijuma u sirnom testu. Za sve vrste sireva određen je koeficijent stešnjene difuzije soli u vodenoj fazi primenom penetracione teorije. Proučen je uticaj vremena soljenja i debljine sira na masu primljene soli, srednju koncentraciju soli u siru i srednji fluks soli kroz međufaznu površinu. Takođe je određen vremenski period u kome važi penetraciona teorija za sve vrste sireva i korišćenje debljine uzoraka. Izvedene su formule za izračunavanje zapreminskog udela vodene faze i gustine sira u funkciji od sastava sira i gustine surutke. Ustanovljeno je da su dobijeni koeficijenti stešnjene difuzije soli u vodenoj fazi sira u dobroj saglasnosti sa podacima iz literature.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory
T1  - Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije
EP  - 67
IS  - 3-4
SP  - 63
VL  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_227
ER  - 

@article{
author = "Pudja, Predrag and Vladisavljević, Goran and Radovanović, Mira",
year = "2000",
abstract = "The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D' of salt in cheese moisture were determined from the curve of mA/A1, vs.t/0.5 plots. For the cheese types investigated in this work, D' ranged between 0.111 and 0.188 cm2/d, which is within the range of 0.1-0.3 cm2/d reported in the literature (4,5). The lowest D' value of 0.113 ± 0.002 cm2/d was obtained for Edam cheese, and the highest D' value of 0.181 ± 0.007 cm2/d was obtained for Emmental cheese. It was found that the penetration theory holds over a salting period of 24 h the mean salt concentration in low-calcium cheese reaches 84 and 74 percent of its equilibrium value, for the cheese thickness of 5 and 10 mm, respectively. In the region of penetration theory the mean salt flux through the interfacial area was independent on the cheese thickness, and after that it was higher for the cheeses of 10 mm thickness. ., U ovom radu je ispitana kinetika difuzije soli pri soljenju različitih vrsta sireva u salamuri. Eksperimenti su vršeni na četiri vrste sira, koje se bitno razlikuju po karakteristikama sirnog testa i to sa sirom edamskog tipa, sirom dobijenim od mleka koje je podvrgnuto visokom termičkom tretmanu, sirom ementalskog tipa i sirom kod koga je smanjen sadržaj kalcijuma u sirnom testu. Za sve vrste sireva određen je koeficijent stešnjene difuzije soli u vodenoj fazi primenom penetracione teorije. Proučen je uticaj vremena soljenja i debljine sira na masu primljene soli, srednju koncentraciju soli u siru i srednji fluks soli kroz međufaznu površinu. Takođe je određen vremenski period u kome važi penetraciona teorija za sve vrste sireva i korišćenje debljine uzoraka. Izvedene su formule za izračunavanje zapreminskog udela vodene faze i gustine sira u funkciji od sastava sira i gustine surutke. Ustanovljeno je da su dobijeni koeficijenti stešnjene difuzije soli u vodenoj fazi sira u dobroj saglasnosti sa podacima iz literature.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory, Eksperimentalno određivanje koeficijenta stešnjene difuzije soli u vodenoj fazi sira primenom penetracione teorije",
pages = "67-63",
number = "3-4",
volume = "11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_227"
}

Pudja, P., Vladisavljević, G.,& Radovanović, M.. (2000). Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 11(3-4), 63-67.
https://hdl.handle.net/21.15107/rcub_agrospace_227

Pudja P, Vladisavljević G, Radovanović M. Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory. in Prehrambena industrija - mleko i mlečni proizvodi. 2000;11(3-4):63-67.
https://hdl.handle.net/21.15107/rcub_agrospace_227 .

Pudja, Predrag, Vladisavljević, Goran, Radovanović, Mira, "Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory" in Prehrambena industrija - mleko i mlečni proizvodi, 11, no. 3-4 (2000):63-67,
https://hdl.handle.net/21.15107/rcub_agrospace_227 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Zlatković, Branislav
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/208
AB  - Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration (UF) system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 daltons. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (293-328 K), and feed flow rates (100-900 mL/min). Permeate flux significantly decreased with time until a steady state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. A linear relationship between steady-state permeate flux and feed flow rate in logarithmic coordinates was obtained and the slope of these lines ranged from 0.22 to 0.31.
AB  - Bistrenje depektinizovanog matičnog soka jabuke uspešno je vršeno ultrafiltracijom kroz keramičke cevne membrane proizvedene od cirkonijum-oksida i titan-dioksida na podlozi od poroznog ugljenika. Eksperimenti su vršeni uz potpunu recirkulaciju retentata i sa protocima napojne struje u modulu od 100-900 ml/min. Fluks permeata u početku opada sa vremenom, ali se posle određenog vremena uspostavlja stacionarno stanje. Stacionami fluks permeata, L dostiže maksimum pri transmembranskom pritisku od oko 200 kPa, nakon čega opada sa daljim porastom pritiska. To se može objasniti deformacijom čestica mutnoće u sloju gela, raskidanjem krupnijih lančastih agregata otvorene strukture i formiranjem sitnijih čestica koje se gušće pakuju u sloju gela, što dovodi do smanjenja poroznosti i propustljivosti sloja. U log-log koordinatnom sistemu stacionami fluks permeata linearno raste sa porastom protoka napojnog soka, pri čemu nagib ovih pravih varira od 0,22 do 0,31.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Application of ultrafiltration to apple juice clarification
T1  - Primena ultrafiltracije za bistrenje soka jabuke
EP  - 130
IS  - 2
SP  - 121
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_208
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Bukvić, Branka and Zlatković, Branislav",
year = "2000",
abstract = "Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration (UF) system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 daltons. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (293-328 K), and feed flow rates (100-900 mL/min). Permeate flux significantly decreased with time until a steady state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. A linear relationship between steady-state permeate flux and feed flow rate in logarithmic coordinates was obtained and the slope of these lines ranged from 0.22 to 0.31., Bistrenje depektinizovanog matičnog soka jabuke uspešno je vršeno ultrafiltracijom kroz keramičke cevne membrane proizvedene od cirkonijum-oksida i titan-dioksida na podlozi od poroznog ugljenika. Eksperimenti su vršeni uz potpunu recirkulaciju retentata i sa protocima napojne struje u modulu od 100-900 ml/min. Fluks permeata u početku opada sa vremenom, ali se posle određenog vremena uspostavlja stacionarno stanje. Stacionami fluks permeata, L dostiže maksimum pri transmembranskom pritisku od oko 200 kPa, nakon čega opada sa daljim porastom pritiska. To se može objasniti deformacijom čestica mutnoće u sloju gela, raskidanjem krupnijih lančastih agregata otvorene strukture i formiranjem sitnijih čestica koje se gušće pakuju u sloju gela, što dovodi do smanjenja poroznosti i propustljivosti sloja. U log-log koordinatnom sistemu stacionami fluks permeata linearno raste sa porastom protoka napojnog soka, pri čemu nagib ovih pravih varira od 0,22 do 0,31.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Application of ultrafiltration to apple juice clarification, Primena ultrafiltracije za bistrenje soka jabuke",
pages = "130-121",
number = "2",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_208"
}

Vladisavljević, G., Vukosavljević, P., Bukvić, B.,& Zlatković, B.. (2000). Application of ultrafiltration to apple juice clarification. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 45(2), 121-130.
https://hdl.handle.net/21.15107/rcub_agrospace_208

Vladisavljević G, Vukosavljević P, Bukvić B, Zlatković B. Application of ultrafiltration to apple juice clarification. in Journal of Agricultural Sciences (Belgrade). 2000;45(2):121-130.
https://hdl.handle.net/21.15107/rcub_agrospace_208 .

Vladisavljević, Goran, Vukosavljević, Predrag, Bukvić, Branka, Zlatković, Branislav, "Application of ultrafiltration to apple juice clarification" in Journal of Agricultural Sciences (Belgrade), 45, no. 2 (2000):121-130,
https://hdl.handle.net/21.15107/rcub_agrospace_208 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Rajković, Miloš
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/174
AB  - The aim of this work is to investigate the single-stage separation of atmospheric air through silicone rubber membrane assuming cross-flow and ideal-mixing pattern. The novel graphical procedure for obtaining the permeate and retentate compositions as a function of permeate to retentate pressure ratio, γ, membrane selectivity, α*and fraction of feed permeated, θ was developed. The maximum oxygen concentration in the permeate stream was found to be 37 mol % for both models. However, the cross-flow pattern predicts the 100 % pure nitrogen to be obtained in the retentate stream at the q value of unity. In most cases, the cross-flow pattern is preferred when the production of nitrogen-enriched air is concerned, whereas the ideal-mixing pattern is preferred when the oxygen-enriched air is the desirable product. The membrane area requirements are higher for cross-flow pattern, and the deviations between the two models presented here are more pronounced at higher fractions of feed permeated.
AB  - U raduje izvršena numerička analiza procesa membranske separacije vazduha pomoću mem­brane od silikonske gume, primenom modela idealnog mešanja i modela unakrsnog toka. Predložen je nov grafički postupak određivanja sastava permeata i retentata u funkciji od odnosa pritisaka permeata i retentata, γ, selektivnosti membrane, α*i stepena permeacije, θ, zasnivan na primeni ravnotežnog xe - ye dijagrama. Rezultati ukazuju da model unakrsnog toka omogućava bolje separacione efekte od modela idealnog mešanja, posebno sa aspekta dobijanja vazduha obogaćenog azotom. Međutim, potrebna membranska površina je pri istom stepenu permeacije veća pri unakrsnom toku faza nego pri idealnom mešanju. Oba modela daju iste rezultate pri nultom stepenu permeacije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns
T1  - Određivanje graničnih separacionih efekata pri membranskoj separaciji vazduha primenom modela idealnog mešanja i modela unakrsnog toka
EP  - 430
IS  - 31
SP  - 423
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_174
ER  - 

@article{
author = "Vladisavljević, Goran and Rajković, Miloš",
year = "2000",
abstract = "The aim of this work is to investigate the single-stage separation of atmospheric air through silicone rubber membrane assuming cross-flow and ideal-mixing pattern. The novel graphical procedure for obtaining the permeate and retentate compositions as a function of permeate to retentate pressure ratio, γ, membrane selectivity, α*and fraction of feed permeated, θ was developed. The maximum oxygen concentration in the permeate stream was found to be 37 mol % for both models. However, the cross-flow pattern predicts the 100 % pure nitrogen to be obtained in the retentate stream at the q value of unity. In most cases, the cross-flow pattern is preferred when the production of nitrogen-enriched air is concerned, whereas the ideal-mixing pattern is preferred when the oxygen-enriched air is the desirable product. The membrane area requirements are higher for cross-flow pattern, and the deviations between the two models presented here are more pronounced at higher fractions of feed permeated., U raduje izvršena numerička analiza procesa membranske separacije vazduha pomoću mem­brane od silikonske gume, primenom modela idealnog mešanja i modela unakrsnog toka. Predložen je nov grafički postupak određivanja sastava permeata i retentata u funkciji od odnosa pritisaka permeata i retentata, γ, selektivnosti membrane, α*i stepena permeacije, θ, zasnivan na primeni ravnotežnog xe - ye dijagrama. Rezultati ukazuju da model unakrsnog toka omogućava bolje separacione efekte od modela idealnog mešanja, posebno sa aspekta dobijanja vazduha obogaćenog azotom. Međutim, potrebna membranska površina je pri istom stepenu permeacije veća pri unakrsnom toku faza nego pri idealnom mešanju. Oba modela daju iste rezultate pri nultom stepenu permeacije.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns, Određivanje graničnih separacionih efekata pri membranskoj separaciji vazduha primenom modela idealnog mešanja i modela unakrsnog toka",
pages = "430-423",
number = "31",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_174"
}

Vladisavljević, G.,& Rajković, M.. (2000). Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(31), 423-430.
https://hdl.handle.net/21.15107/rcub_agrospace_174

Vladisavljević G, Rajković M. Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns. in Acta periodica technologica. 2000;(31):423-430.
https://hdl.handle.net/21.15107/rcub_agrospace_174 .

Vladisavljević, Goran, Rajković, Miloš, "Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns" in Acta periodica technologica, no. 31 (2000):423-430,
https://hdl.handle.net/21.15107/rcub_agrospace_174 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Rajković, Miloš
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/164
AB  - Aeration of water with pure oxygen stream was investigated in a bubbleless membrane-based contactor made from 1058 hydrophilic polysulfone hollow fibers. The gauge pressure of 2-4 kPa was maintained in the gas stream in order to prevent fiber leakage. The dissolved oxygen concentration in the outlet water stream decreases with increasing water flow rate and is independent of gas flow rate. At the same water flow rate, the dissolved oxygen concentrations in the product water are much higher for the water flow inside the hollow fibers than those for the water flow outside them. The overall mass transfer coefficient KL increases with increasing the water flow rate and reaches a constant value at a sufficiently high water flow rate, corresponding to the conditions under which microporous membrane walls control the overall mass transfer.
T2  - Environment Protection Engineering
T1  - Use of polsulfone hollow fibers for bubbleless membrane aeration of water
EP  - 88
IS  - 1
SP  - 75
VL  - 26
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_164
ER  - 

@article{
author = "Vladisavljević, Goran and Rajković, Miloš",
year = "2000",
abstract = "Aeration of water with pure oxygen stream was investigated in a bubbleless membrane-based contactor made from 1058 hydrophilic polysulfone hollow fibers. The gauge pressure of 2-4 kPa was maintained in the gas stream in order to prevent fiber leakage. The dissolved oxygen concentration in the outlet water stream decreases with increasing water flow rate and is independent of gas flow rate. At the same water flow rate, the dissolved oxygen concentrations in the product water are much higher for the water flow inside the hollow fibers than those for the water flow outside them. The overall mass transfer coefficient KL increases with increasing the water flow rate and reaches a constant value at a sufficiently high water flow rate, corresponding to the conditions under which microporous membrane walls control the overall mass transfer.",
journal = "Environment Protection Engineering",
title = "Use of polsulfone hollow fibers for bubbleless membrane aeration of water",
pages = "88-75",
number = "1",
volume = "26",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_164"
}

Vladisavljević, G.,& Rajković, M.. (2000). Use of polsulfone hollow fibers for bubbleless membrane aeration of water. in Environment Protection Engineering, 26(1), 75-88.
https://hdl.handle.net/21.15107/rcub_agrospace_164

Vladisavljević G, Rajković M. Use of polsulfone hollow fibers for bubbleless membrane aeration of water. in Environment Protection Engineering. 2000;26(1):75-88.
https://hdl.handle.net/21.15107/rcub_agrospace_164 .

Vladisavljević, Goran, Rajković, Miloš, "Use of polsulfone hollow fibers for bubbleless membrane aeration of water" in Environment Protection Engineering, 26, no. 1 (2000):75-88,
https://hdl.handle.net/21.15107/rcub_agrospace_164 .

TY  - JOUR
AU  - Rajković, Miloš
AU  - Vladisavljević, Goran
AU  - Ristić, Nikola
AU  - Jaksić, MM
PY  - 1998
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/141
AB  - On the basis of an old Cominco, Trail. B.C., idea of preconditioning silver (0.8 wt%) alloyed lead electrodes for a proper passivation, optimal, chemically balanced and more economical process has been developed for use in Zn electrowinning. A relatively short time anodic polarization of Fb(As) electrodes in sulphuric acid containing fluoride ions, (as a stimulating agent for protective and compact layer formation of beta-PbO2), is found to give a compact, homogeneous, long lasting passivation layer of beta-PbO2. The presence of a small amount of F--ions in the passive layer of beta-PbO2 enables the passive oxide deposit to behave as long lasting, Monitoring of Pb-ions emission testifies that the preconditioned electrode will have more than ten years of life zinc electrowinning. An additional contribution is the exchanged chemical balance of manganese species in solution: the detrimental MnO2 production is dramatically reduced. The most important achievement of the process represents, winning of pure zinc.
PB  - Central Electrochem Res Inst, Karaikkudi
T2  - Bulletin of Electrochemistry
T1  - A preconditioning process for extended passivation of alloyed lead anodes in zinc electrowinning
EP  - 114
IS  - 3
SP  - 107
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_141
ER  - 

@article{
author = "Rajković, Miloš and Vladisavljević, Goran and Ristić, Nikola and Jaksić, MM",
year = "1998",
abstract = "On the basis of an old Cominco, Trail. B.C., idea of preconditioning silver (0.8 wt%) alloyed lead electrodes for a proper passivation, optimal, chemically balanced and more economical process has been developed for use in Zn electrowinning. A relatively short time anodic polarization of Fb(As) electrodes in sulphuric acid containing fluoride ions, (as a stimulating agent for protective and compact layer formation of beta-PbO2), is found to give a compact, homogeneous, long lasting passivation layer of beta-PbO2. The presence of a small amount of F--ions in the passive layer of beta-PbO2 enables the passive oxide deposit to behave as long lasting, Monitoring of Pb-ions emission testifies that the preconditioned electrode will have more than ten years of life zinc electrowinning. An additional contribution is the exchanged chemical balance of manganese species in solution: the detrimental MnO2 production is dramatically reduced. The most important achievement of the process represents, winning of pure zinc.",
publisher = "Central Electrochem Res Inst, Karaikkudi",
journal = "Bulletin of Electrochemistry",
title = "A preconditioning process for extended passivation of alloyed lead anodes in zinc electrowinning",
pages = "114-107",
number = "3",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_141"
}

Rajković, M., Vladisavljević, G., Ristić, N.,& Jaksić, M.. (1998). A preconditioning process for extended passivation of alloyed lead anodes in zinc electrowinning. in Bulletin of Electrochemistry
Central Electrochem Res Inst, Karaikkudi., 14(3), 107-114.
https://hdl.handle.net/21.15107/rcub_agrospace_141

Rajković M, Vladisavljević G, Ristić N, Jaksić M. A preconditioning process for extended passivation of alloyed lead anodes in zinc electrowinning. in Bulletin of Electrochemistry. 1998;14(3):107-114.
https://hdl.handle.net/21.15107/rcub_agrospace_141 .

Rajković, Miloš, Vladisavljević, Goran, Ristić, Nikola, Jaksić, MM, "A preconditioning process for extended passivation of alloyed lead anodes in zinc electrowinning" in Bulletin of Electrochemistry, 14, no. 3 (1998):107-114,
https://hdl.handle.net/21.15107/rcub_agrospace_141 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Rajković, Miloš
PY  - 1998
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/130
AB  - The objective of this paper is to develop material balances, equilibrium, and transport equations for a binary gas mixture separation in the single-membrane and two-membrane cascades, and to compare their performances. An analysis is restricted to the case of zero permeate pressures, symmetric separation effects and perfect mixing conditions in each stage. The governing sets of equations are analytically solved in order to obtain the membrane area requirements, and interstage flowrates and concentrations as functions of the feed flowrate and composition, the total number of stages, the position of the feed stage, the upstream pressure, and the membrane selectivities and specific permeabilities. The graphical procedures for obtaining the required number of stages are also developed. The simulation results are presented for the CO2/H-2 separation using silicone rubber and CA membranes.
T2  - Hungarian Journal of Industrial Chemistry
T1  - Comparison of binary gas mixture separations in single-membrane and two-membrane cascades
EP  - 119
IS  - 2
SP  - 113
VL  - 26
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_130
ER  - 

@article{
author = "Vladisavljević, Goran and Rajković, Miloš",
year = "1998",
abstract = "The objective of this paper is to develop material balances, equilibrium, and transport equations for a binary gas mixture separation in the single-membrane and two-membrane cascades, and to compare their performances. An analysis is restricted to the case of zero permeate pressures, symmetric separation effects and perfect mixing conditions in each stage. The governing sets of equations are analytically solved in order to obtain the membrane area requirements, and interstage flowrates and concentrations as functions of the feed flowrate and composition, the total number of stages, the position of the feed stage, the upstream pressure, and the membrane selectivities and specific permeabilities. The graphical procedures for obtaining the required number of stages are also developed. The simulation results are presented for the CO2/H-2 separation using silicone rubber and CA membranes.",
journal = "Hungarian Journal of Industrial Chemistry",
title = "Comparison of binary gas mixture separations in single-membrane and two-membrane cascades",
pages = "119-113",
number = "2",
volume = "26",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_130"
}

Vladisavljević, G.,& Rajković, M.. (1998). Comparison of binary gas mixture separations in single-membrane and two-membrane cascades. in Hungarian Journal of Industrial Chemistry, 26(2), 113-119.
https://hdl.handle.net/21.15107/rcub_agrospace_130

Vladisavljević G, Rajković M. Comparison of binary gas mixture separations in single-membrane and two-membrane cascades. in Hungarian Journal of Industrial Chemistry. 1998;26(2):113-119.
https://hdl.handle.net/21.15107/rcub_agrospace_130 .

Vladisavljević, Goran, Rajković, Miloš, "Comparison of binary gas mixture separations in single-membrane and two-membrane cascades" in Hungarian Journal of Industrial Chemistry, 26, no. 2 (1998):113-119,
https://hdl.handle.net/21.15107/rcub_agrospace_130 .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Rajković, Miloš
PY  - 1998
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/126
AB  - Mathematical models of perfectly mixed dual permeators with permeate recycles, operating with zero reject flow rate and zero permeate pressures (gamma' = gamma " = 0), have been developed. The equations for determination of the permeate compositions, the membrane area requirements and the separation factors have been derived, taking into consideration two different cases, one permeate recycle and two simultaneous permeate recycle streams. The simulation results have been presented for the separation of a CO2/H-2 mixture in a permeator enclosing both silicone rubber and cellulose acetate membranes. As silicone rubber membrane is more permeable to CO2 than to H-2, while the opposite is true for a cellulose acetate membrane.
T2  - Hungarian Journal of Industrial Chemistry
T1  - Binary gas mixture separation in dual, permeators with permeate recycles
EP  - 36
IS  - 1
SP  - 31
VL  - 26
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_126
ER  - 

@article{
author = "Vladisavljević, Goran and Rajković, Miloš",
year = "1998",
abstract = "Mathematical models of perfectly mixed dual permeators with permeate recycles, operating with zero reject flow rate and zero permeate pressures (gamma' = gamma " = 0), have been developed. The equations for determination of the permeate compositions, the membrane area requirements and the separation factors have been derived, taking into consideration two different cases, one permeate recycle and two simultaneous permeate recycle streams. The simulation results have been presented for the separation of a CO2/H-2 mixture in a permeator enclosing both silicone rubber and cellulose acetate membranes. As silicone rubber membrane is more permeable to CO2 than to H-2, while the opposite is true for a cellulose acetate membrane.",
journal = "Hungarian Journal of Industrial Chemistry",
title = "Binary gas mixture separation in dual, permeators with permeate recycles",
pages = "36-31",
number = "1",
volume = "26",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_126"
}

Vladisavljević, G.,& Rajković, M.. (1998). Binary gas mixture separation in dual, permeators with permeate recycles. in Hungarian Journal of Industrial Chemistry, 26(1), 31-36.
https://hdl.handle.net/21.15107/rcub_agrospace_126

Vladisavljević G, Rajković M. Binary gas mixture separation in dual, permeators with permeate recycles. in Hungarian Journal of Industrial Chemistry. 1998;26(1):31-36.
https://hdl.handle.net/21.15107/rcub_agrospace_126 .

Vladisavljević, Goran, Rajković, Miloš, "Binary gas mixture separation in dual, permeators with permeate recycles" in Hungarian Journal of Industrial Chemistry, 26, no. 1 (1998):31-36,
https://hdl.handle.net/21.15107/rcub_agrospace_126 .