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  - Popov-Raljić, Jovanka
AU  - Arsić, Nebojša
AU  - Zlatković, Branislav
AU  - Basarin, Biljana
AU  - Mladenović, Mića
AU  - Laličić-Petronijević, Jovanka
AU  - Ivkov, Milan
AU  - Popov, Vladimir
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3823
AB  - The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.
PB  - Editura Ars Docendi
T2  - Romanian Biotechnological Letters
T1  - Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia
EP  - 10799
IS  - 5
SP  - 10784
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3823
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Arsić, Nebojša and Zlatković, Branislav and Basarin, Biljana and Mladenović, Mića and Laličić-Petronijević, Jovanka and Ivkov, Milan and Popov, Vladimir",
year = "2015",
abstract = "The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.",
publisher = "Editura Ars Docendi",
journal = "Romanian Biotechnological Letters",
title = "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia",
pages = "10799-10784",
number = "5",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3823"
}

Popov-Raljić, J., Arsić, N., Zlatković, B., Basarin, B., Mladenović, M., Laličić-Petronijević, J., Ivkov, M.,& Popov, V.. (2015). Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters
Editura Ars Docendi., 20(5), 10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823

Popov-Raljić J, Arsić N, Zlatković B, Basarin B, Mladenović M, Laličić-Petronijević J, Ivkov M, Popov V. Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters. 2015;20(5):10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

Popov-Raljić, Jovanka, Arsić, Nebojša, Zlatković, Branislav, Basarin, Biljana, Mladenović, Mića, Laličić-Petronijević, Jovanka, Ivkov, Milan, Popov, Vladimir, "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia" in Romanian Biotechnological Letters, 20, no. 5 (2015):10784-10799,
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Knudsen, T.S.
AU  - Zlatković, Branislav
AU  - Antić, Mališa
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3168
AB  - In this study secondary lipid oxidation products of oil in white mustard seeds were analysed. Ground white mustard seeds were extracted by solvent extraction and the extract was analysed by gas chromatographic-mass spectrometric instrumental analysis. (Semi)volatile compounds different from fatty acids represented less than 1% of all compounds present in the extract. Except from the naturally occurring flavour and aroma compounds, a whole series of saturated and unsaturated aldehydes with 1 or 2 double bonds was identified in the extract. It was shown that most of them can be useful indicators of lipid oxidation in white mustard seeds. Additionally, it was shown that these unsaturated aldehydes, when present in high concentrations, can be indicators of an early stage of lipid oxidation in this plant.
T2  - Oxidation Communications
T1  - Secondary lipid oxidation products of oil in white mustard seeds (sinapis albae semen)
EP  - 675
IS  - 3
SP  - 669
VL  - 36
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3168
ER  - 

@article{
author = "Paunović, Dragana and Knudsen, T.S. and Zlatković, Branislav and Antić, Mališa",
year = "2013",
abstract = "In this study secondary lipid oxidation products of oil in white mustard seeds were analysed. Ground white mustard seeds were extracted by solvent extraction and the extract was analysed by gas chromatographic-mass spectrometric instrumental analysis. (Semi)volatile compounds different from fatty acids represented less than 1% of all compounds present in the extract. Except from the naturally occurring flavour and aroma compounds, a whole series of saturated and unsaturated aldehydes with 1 or 2 double bonds was identified in the extract. It was shown that most of them can be useful indicators of lipid oxidation in white mustard seeds. Additionally, it was shown that these unsaturated aldehydes, when present in high concentrations, can be indicators of an early stage of lipid oxidation in this plant.",
journal = "Oxidation Communications",
title = "Secondary lipid oxidation products of oil in white mustard seeds (sinapis albae semen)",
pages = "675-669",
number = "3",
volume = "36",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3168"
}

Paunović, D., Knudsen, T.S., Zlatković, B.,& Antić, M.. (2013). Secondary lipid oxidation products of oil in white mustard seeds (sinapis albae semen). in Oxidation Communications, 36(3), 669-675.
https://hdl.handle.net/21.15107/rcub_agrospace_3168

Paunović D, Knudsen T, Zlatković B, Antić M. Secondary lipid oxidation products of oil in white mustard seeds (sinapis albae semen). in Oxidation Communications. 2013;36(3):669-675.
https://hdl.handle.net/21.15107/rcub_agrospace_3168 .

Paunović, Dragana, Knudsen, T.S., Zlatković, Branislav, Antić, Mališa, "Secondary lipid oxidation products of oil in white mustard seeds (sinapis albae semen)" in Oxidation Communications, 36, no. 3 (2013):669-675,
https://hdl.handle.net/21.15107/rcub_agrospace_3168 .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Nedović, Viktor
AU  - Zlatković, Branislav
AU  - Kandić, Miodrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3328
AB  - Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying
EP  - 237
IS  - 4
SP  - 229
VL  - 36
DO  - 10.1111/jfq.12035
ER  - 

@article{
author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Nedović, Viktor and Zlatković, Branislav and Kandić, Miodrag",
year = "2013",
abstract = "Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying",
pages = "237-229",
number = "4",
volume = "36",
doi = "10.1111/jfq.12035"
}

Miletić, N., Mitrović, O., Popović, B., Nedović, V., Zlatković, B.,& Kandić, M.. (2013). Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality
Wiley-Hindawi, London., 36(4), 229-237.
https://doi.org/10.1111/jfq.12035

Miletić N, Mitrović O, Popović B, Nedović V, Zlatković B, Kandić M. Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality. 2013;36(4):229-237.
doi:10.1111/jfq.12035 .

Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Nedović, Viktor, Zlatković, Branislav, Kandić, Miodrag, "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying" in Journal of Food Quality, 36, no. 4 (2013):229-237,
https://doi.org/10.1111/jfq.12035 . .

TY  - CONF
AU  - Paunović, Dragana
AU  - Ujlaki, A.S.
AU  - Petrović, Tanja
AU  - Rajić, J.R.
AU  - Zlatković, Branislav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2739
AB  - The aim of this paper was to optimize the technological process of broccoli drying. The drying experiment were carried out in the laboratory dehydrator, at 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 3h and then the air temperature of 50 °C for a period of 5h). The amount of evaporated water was expressed in relative and absolute units of measure. The experiment was conducted to follow the moisture rate of drying of broccoli and was expressed as speed changes in the ratio of moisture content in the moist material depending on the current moisture content. The results showed that in simulated continual process of drying the lower maximum moisture rate of drying was achieved, drying was more evenly and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a better quality of the final product. The second temperature regime of draying, which simulated continual process, was more acceptable in terms of the final product.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Optimization of drying kinetics of broccoli (Brassica oleracea L.)
EP  - 731
SP  - 726
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2739
ER  - 

@conference{
author = "Paunović, Dragana and Ujlaki, A.S. and Petrović, Tanja and Rajić, J.R. and Zlatković, Branislav",
year = "2012",
abstract = "The aim of this paper was to optimize the technological process of broccoli drying. The drying experiment were carried out in the laboratory dehydrator, at 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 3h and then the air temperature of 50 °C for a period of 5h). The amount of evaporated water was expressed in relative and absolute units of measure. The experiment was conducted to follow the moisture rate of drying of broccoli and was expressed as speed changes in the ratio of moisture content in the moist material depending on the current moisture content. The results showed that in simulated continual process of drying the lower maximum moisture rate of drying was achieved, drying was more evenly and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a better quality of the final product. The second temperature regime of draying, which simulated continual process, was more acceptable in terms of the final product.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Optimization of drying kinetics of broccoli (Brassica oleracea L.)",
pages = "731-726",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2739"
}

Paunović, D., Ujlaki, A.S., Petrović, T., Rajić, J.R.,& Zlatković, B.. (2012). Optimization of drying kinetics of broccoli (Brassica oleracea L.). in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 726-731.
https://hdl.handle.net/21.15107/rcub_agrospace_2739

Paunović D, Ujlaki A, Petrović T, Rajić J, Zlatković B. Optimization of drying kinetics of broccoli (Brassica oleracea L.). in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:726-731.
https://hdl.handle.net/21.15107/rcub_agrospace_2739 .

Paunović, Dragana, Ujlaki, A.S., Petrović, Tanja, Rajić, J.R., Zlatković, Branislav, "Optimization of drying kinetics of broccoli (Brassica oleracea L.)" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):726-731,
https://hdl.handle.net/21.15107/rcub_agrospace_2739 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Šolević-Knudsen, Tatjana
AU  - Krivokapić, Mirjana
AU  - Zlatković, Branislav
AU  - Antić, Mališa
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2923
AB  - Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography-mass spectrometry (GC-MS) technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenyl)acetonitrile. The most abundant sinalbin degradation product in yellow mustard paste was 4-(hydroxymethyl)phenol. Other compounds identified in this sample were: 4-methyl phenol, 4-ethyl phenol, 4-(2-hydroxyethyl)phenol and 2-(4-hydroxyphenyl) ethanoic acid.
AB  - Ispitivani su degradacioni proizvodi sinalbina u blagom senfu. Ispitivani materijal se sastojao od blagog senfa i od mlevenog semena bele slačice koja je korišćena u procesu proizvodnje senfa. Uzorci su ekstrahovani u Soxhlet-ovom ekstraktoru i analizirani gasno hromatografsko-masenospektrometrijskom (GC-MS) tehnikom. Jedini degradacioni proizvod sinalbina identifikovan u mlevenom semenu slačice je 2-(4-hidroksifenil)acetonitril. Najobilniji degradacioni proizvod sinalbina u blagom senfu je 4-(hidroksimetil)fenol. Druga jedinjenja identifikovana u ovom uzorku su: 4-metilfenol, 4-etilfenol, 4-(2-hidroksietil)fenol i 2-(4-hidroksifenil) etanska kiselina. Ova jedinjenja bila su prisutna u uzorku senfa u znatno manjoj količini nego 4-(hidroksimetil)fenol. Iako se za neka od njih može reći da su strukturno srodna sa glukozinolatom sinalbinom, ovaj odnos tek treba dokazati. 4-(Izotiocianatometil) fenol, ljuti degradacioni proizvod sinalbina, nije identifikovan u ispitivanom mlevenom semenu slačice niti u ispitivanom uzorku senfa. Ovi rezultati su pokazali da je 4-(izotiocianatometil)fenol nestabilan intermedijer degradacije sinalbina pod uslovima industrijskog procesa pripreme semena bele slačice i dodatno, da ovo jedinjenje ne doprinosi ljutom ukusu ispitivanog senfa.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Sinalbin degradation products in mild yellow mustard paste
T1  - Degradacioni proizvodi sinalbina u blagom senfu
EP  - 32
IS  - 1
SP  - 29
VL  - 66
DO  - 10.2298/HEMIND110627055P
ER  - 

@article{
author = "Paunović, Dragana and Šolević-Knudsen, Tatjana and Krivokapić, Mirjana and Zlatković, Branislav and Antić, Mališa",
year = "2012",
abstract = "Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography-mass spectrometry (GC-MS) technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenyl)acetonitrile. The most abundant sinalbin degradation product in yellow mustard paste was 4-(hydroxymethyl)phenol. Other compounds identified in this sample were: 4-methyl phenol, 4-ethyl phenol, 4-(2-hydroxyethyl)phenol and 2-(4-hydroxyphenyl) ethanoic acid., Ispitivani su degradacioni proizvodi sinalbina u blagom senfu. Ispitivani materijal se sastojao od blagog senfa i od mlevenog semena bele slačice koja je korišćena u procesu proizvodnje senfa. Uzorci su ekstrahovani u Soxhlet-ovom ekstraktoru i analizirani gasno hromatografsko-masenospektrometrijskom (GC-MS) tehnikom. Jedini degradacioni proizvod sinalbina identifikovan u mlevenom semenu slačice je 2-(4-hidroksifenil)acetonitril. Najobilniji degradacioni proizvod sinalbina u blagom senfu je 4-(hidroksimetil)fenol. Druga jedinjenja identifikovana u ovom uzorku su: 4-metilfenol, 4-etilfenol, 4-(2-hidroksietil)fenol i 2-(4-hidroksifenil) etanska kiselina. Ova jedinjenja bila su prisutna u uzorku senfa u znatno manjoj količini nego 4-(hidroksimetil)fenol. Iako se za neka od njih može reći da su strukturno srodna sa glukozinolatom sinalbinom, ovaj odnos tek treba dokazati. 4-(Izotiocianatometil) fenol, ljuti degradacioni proizvod sinalbina, nije identifikovan u ispitivanom mlevenom semenu slačice niti u ispitivanom uzorku senfa. Ovi rezultati su pokazali da je 4-(izotiocianatometil)fenol nestabilan intermedijer degradacije sinalbina pod uslovima industrijskog procesa pripreme semena bele slačice i dodatno, da ovo jedinjenje ne doprinosi ljutom ukusu ispitivanog senfa.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Sinalbin degradation products in mild yellow mustard paste, Degradacioni proizvodi sinalbina u blagom senfu",
pages = "32-29",
number = "1",
volume = "66",
doi = "10.2298/HEMIND110627055P"
}

Paunović, D., Šolević-Knudsen, T., Krivokapić, M., Zlatković, B.,& Antić, M.. (2012). Sinalbin degradation products in mild yellow mustard paste. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(1), 29-32.
https://doi.org/10.2298/HEMIND110627055P

Paunović D, Šolević-Knudsen T, Krivokapić M, Zlatković B, Antić M. Sinalbin degradation products in mild yellow mustard paste. in Hemijska industrija. 2012;66(1):29-32.
doi:10.2298/HEMIND110627055P .

Paunović, Dragana, Šolević-Knudsen, Tatjana, Krivokapić, Mirjana, Zlatković, Branislav, Antić, Mališa, "Sinalbin degradation products in mild yellow mustard paste" in Hemijska industrija, 66, no. 1 (2012):29-32,
https://doi.org/10.2298/HEMIND110627055P . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Čabrilo, Slavica B.
AU  - Stanojević, Sladjana
AU  - Pešić, Mirjana
AU  - Pavlićević, Milica Ž.
AU  - Zlatković, Branislav
AU  - Janković, Miodrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2962
AB  - The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds
EP  - 1467
IS  - 7
SP  - 1457
VL  - 47
DO  - 10.1111/j.1365-2621.2012.02993.x
ER  - 

@article{
author = "Barać, Miroljub and Čabrilo, Slavica B. and Stanojević, Sladjana and Pešić, Mirjana and Pavlićević, Milica Ž. and Zlatković, Branislav and Janković, Miodrag",
year = "2012",
abstract = "The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds",
pages = "1467-1457",
number = "7",
volume = "47",
doi = "10.1111/j.1365-2621.2012.02993.x"
}

Barać, M., Čabrilo, S. B., Stanojević, S., Pešić, M., Pavlićević, M. Ž., Zlatković, B.,& Janković, M.. (2012). Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology
Wiley, Hoboken., 47(7), 1457-1467.
https://doi.org/10.1111/j.1365-2621.2012.02993.x

Barać M, Čabrilo SB, Stanojević S, Pešić M, Pavlićević MŽ, Zlatković B, Janković M. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology. 2012;47(7):1457-1467.
doi:10.1111/j.1365-2621.2012.02993.x .

Barać, Miroljub, Čabrilo, Slavica B., Stanojević, Sladjana, Pešić, Mirjana, Pavlićević, Milica Ž., Zlatković, Branislav, Janković, Miodrag, "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds" in International Journal of Food Science and Technology, 47, no. 7 (2012):1457-1467,
https://doi.org/10.1111/j.1365-2621.2012.02993.x . .

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 . .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Zlatković, Branislav
AU  - Bukvić, Branka
AU  - Stevanović, Snežana
AU  - Vukosavljević, Predrag
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1579
AB  - This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
AB  - U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Freeze-drying of raspberry pulp and extracted raspberry juice
T1  - Liofilizacija kaše i matičnog soka maline
EP  - 23
IS  - 2
SP  - 17
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1579
ER  - 

@article{
author = "Janković, Miodrag and Zlatković, Branislav and Bukvić, Branka and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2007",
abstract = "This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice., U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Freeze-drying of raspberry pulp and extracted raspberry juice, Liofilizacija kaše i matičnog soka maline",
pages = "23-17",
number = "2",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1579"
}

Janković, M., Zlatković, B., Bukvić, B., Stevanović, S.,& Vukosavljević, P.. (2007). Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(2), 17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579

Janković M, Zlatković B, Bukvić B, Stevanović S, Vukosavljević P. Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research. 2007;68(2):17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .

Janković, Miodrag, Zlatković, Branislav, Bukvić, Branka, Stevanović, Snežana, Vukosavljević, Predrag, "Freeze-drying of raspberry pulp and extracted raspberry juice" in Journal of Scientific Agricultural Research, 68, no. 2 (2007):17-23,
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Zlatković, Branislav
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1248
AB  - For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure.
AB  - Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The kinetics of the raspberry drying in laboratory conditions
T1  - Kinetika sušenja malina u laboratorijskim uslovima
EP  - 396
IS  - 156
SP  - 389
VL  - 40
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1248
ER  - 

@article{
author = "Paunović, Dragana and Zlatković, Branislav and Janković, Miodrag and Mašović, Snežana",
year = "2006",
abstract = "For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure., Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The kinetics of the raspberry drying in laboratory conditions, Kinetika sušenja malina u laboratorijskim uslovima",
pages = "396-389",
number = "156",
volume = "40",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1248"
}

Paunović, D., Zlatković, B., Janković, M.,& Mašović, S.. (2006). The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 40(156), 389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248

Paunović D, Zlatković B, Janković M, Mašović S. The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo. 2006;40(156):389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

Paunović, Dragana, Zlatković, Branislav, Janković, Miodrag, Mašović, Snežana, "The kinetics of the raspberry drying in laboratory conditions" in Voćarstvo, 40, no. 156 (2006):389-396,
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Bukvić, Branka
AU  - Zlatković, Branislav
AU  - Stevanović, Snežana
AU  - Vukosavljević, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1128
AB  - Freeze drying is relatively new process for drying fruit from frozen state. In distinction from classical drying, freeze drying make product with very little content of water, against maximal preservation of all nutritive matter in the product. These process is especially good for sensitive fruits at whom shall almost save typical flavor, color and vitamins. In this paper oversight of new raspberry products that can bee obtained by freeze drying process is given. Analysis of technological procedures for obtaining of whole freeze dried raspberry and freeze dried raspberry juice in powdered form is given. These technologies are relatively new in the world and with us still are not apply in industrial dimensions. .
AB  - Liofilizacija predstavlja relativno nov postupak za sušenje iz smrznutog stanja. Za razliku od klasičnog sušenja, liofilizacijom se dobija proizvod sa vrlo malim sadržajem vode uz maksimalno očuvanje svih hranljivih materija u osušenom proizvodu. Ovaj postupak konzervisanja je posebno interesantan za osetljivo voće kod koga treba maksimalno očuvati karakterističnu aromu, boju i vitamine. U radu je data pregled novih proizvoda od maline koji se mogu dobiti postupkom liofilizacije. Data je analiza tehnoloških postupaka za dobijanje liofilizovanog celog ploda maline, kao i liofilizovanih sokova maline u prahu. Ove tehnologije su relativno nove u svetu, a kod nas se još uvek ne primenjuju u industrijskim razmerama. .
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - New freeze dried raspberry products
T1  - Novi proizvodi od maline dobijeni liofilizacijom
EP  - 335
IS  - 2
SP  - 327
VL  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1128
ER  - 

@article{
author = "Janković, Miodrag and Bukvić, Branka and Zlatković, Branislav and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2006",
abstract = "Freeze drying is relatively new process for drying fruit from frozen state. In distinction from classical drying, freeze drying make product with very little content of water, against maximal preservation of all nutritive matter in the product. These process is especially good for sensitive fruits at whom shall almost save typical flavor, color and vitamins. In this paper oversight of new raspberry products that can bee obtained by freeze drying process is given. Analysis of technological procedures for obtaining of whole freeze dried raspberry and freeze dried raspberry juice in powdered form is given. These technologies are relatively new in the world and with us still are not apply in industrial dimensions. ., Liofilizacija predstavlja relativno nov postupak za sušenje iz smrznutog stanja. Za razliku od klasičnog sušenja, liofilizacijom se dobija proizvod sa vrlo malim sadržajem vode uz maksimalno očuvanje svih hranljivih materija u osušenom proizvodu. Ovaj postupak konzervisanja je posebno interesantan za osetljivo voće kod koga treba maksimalno očuvati karakterističnu aromu, boju i vitamine. U radu je data pregled novih proizvoda od maline koji se mogu dobiti postupkom liofilizacije. Data je analiza tehnoloških postupaka za dobijanje liofilizovanog celog ploda maline, kao i liofilizovanih sokova maline u prahu. Ove tehnologije su relativno nove u svetu, a kod nas se još uvek ne primenjuju u industrijskim razmerama. .",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "New freeze dried raspberry products, Novi proizvodi od maline dobijeni liofilizacijom",
pages = "335-327",
number = "2",
volume = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1128"
}

Janković, M., Bukvić, B., Zlatković, B., Stevanović, S.,& Vukosavljević, P.. (2006). New freeze dried raspberry products. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 53(2), 327-335.
https://hdl.handle.net/21.15107/rcub_agrospace_1128

Janković M, Bukvić B, Zlatković B, Stevanović S, Vukosavljević P. New freeze dried raspberry products. in Ekonomika poljoprivrede. 2006;53(2):327-335.
https://hdl.handle.net/21.15107/rcub_agrospace_1128 .

Janković, Miodrag, Bukvić, Branka, Zlatković, Branislav, Stevanović, Snežana, Vukosavljević, Predrag, "New freeze dried raspberry products" in Ekonomika poljoprivrede, 53, no. 2 (2006):327-335,
https://hdl.handle.net/21.15107/rcub_agrospace_1128 .

TY  - JOUR
AU  - Zlatković, Branislav
AU  - Rajković, Miloš
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/920
AB  - Chemistry is in its nature a fundamental science, but nowadays its results are increasingly used in practice. In such a way, many syntheses of important nutrition and industrial compounds (chemical technology), or destruction of harmful substances (chemical ecology) have been developed. The analytic part of chemistry (analytical chemistry) has found a significant usage even in optimization of technological processes of food technology. One of the oldest ways of food preservation is drying (dehydration). The basis of this process of preservation is to vaporize water, to dry enough the product, in order to stop the activity of enzymes and possibility of microorganisms’ development. Water in agricultural products is not free but bound to dry matter. Therefore, for its vaporizing it is necessary to bring enough heat. The part of the brought heat is used for vaporizing water, but one part of it becomes the energy for activation of several chemical reactions that decrease the nutritive values and the quality of future food. Therefore, the important engineering problem emerges: determination of optimal conditions for drying. For optimization of technological process of drying, it is necessary to do mathematical modeling of dependence of water vaporizing speed from environmental conditions beforehand. The aim of this paper is to determine potato pieces drying kinetics in laboratory dryer, in order to determine the optimal conditions for its industrial dehydration. It was established that in the first quarter of the time of drying evaporated 28.3% of total evaporation of water, and then in order by quarters: 53%, 14.1% and 4.6%, respectively. The greatest speed of drying was realized at moisture of potatoes about 50%.
AB  - Hemija jeste, po svojoj prirodi, fundamentalna nauka, ali su danas njena saznanja sve više primenjena u praksi. Tako su razvijene mnoge sinteze važnih prehrambenih i industrijskih jedinjenja (hemijska tehnologija), ili razgradnja štetnih supstanci (hemijska ekologija). Analitički deo hemije (analitička hemija) našla je značajnu primenu čak i u optimizaciji tehnoloških postupaka tehnologije hrane. Jedan od najstarijih načina konzervisanja namirnica je sušenje (dehidracija). Osnova ovog postupka konzervisanja je da se voda ispari, da se proizvod dovoljno isuši, kako bi se sprečila aktivnost enzima i mogućnost razvoja mikroorganizama. Voda u poljoprivrednim proizvodima nije slobodna već je vezana za suvu materiju. Zato je za njeno isparavanje potrebno dovesti dovoljno toplote. Deo dovedene toplote se koristi za isparavanje vode, ali jedan njen deo postaje energija aktivacije za niz hemijskih reakcija koje umanjuju nutritivnu vrednost i kvalitet buduće hrane. Stoga se postavlja važan inženjerski problem: odrediti optimalne uslove sušenja. Za optimizaciju tehnološkog postupka sušenja neophodno je prethodno izvršiti matematičko modeliranje zavisnosti brzine isparavanja vode od uslova sredine. Cilj ovog rada je da utvrdi kinetiku sušenja komada krompira u laboratorijskoj sušari, kako bi se zatim utvrdili optimalni uslovi za njegovu industrijsku dehidraciju. Utvrđeno je da u prvoj četvrtini vremena sušenja ispari 28,3% ukupno isparene vode, a zatim redom po četvrtinama: 53%, 14,1% i 4,6%. Najveća brzina sušenja ostvarena je pri vlažnosti krompira od oko 50%.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Analysis of drying potato kinetics in laboratory conditions
T1  - Ispitivanje kinetike sušenja krompira u laboratorijskim uslovima
EP  - 171
IS  - 2
SP  - 161
VL  - 50
DO  - 10.2298/JAS0502161Z
ER  - 

@article{
author = "Zlatković, Branislav and Rajković, Miloš",
year = "2005",
abstract = "Chemistry is in its nature a fundamental science, but nowadays its results are increasingly used in practice. In such a way, many syntheses of important nutrition and industrial compounds (chemical technology), or destruction of harmful substances (chemical ecology) have been developed. The analytic part of chemistry (analytical chemistry) has found a significant usage even in optimization of technological processes of food technology. One of the oldest ways of food preservation is drying (dehydration). The basis of this process of preservation is to vaporize water, to dry enough the product, in order to stop the activity of enzymes and possibility of microorganisms’ development. Water in agricultural products is not free but bound to dry matter. Therefore, for its vaporizing it is necessary to bring enough heat. The part of the brought heat is used for vaporizing water, but one part of it becomes the energy for activation of several chemical reactions that decrease the nutritive values and the quality of future food. Therefore, the important engineering problem emerges: determination of optimal conditions for drying. For optimization of technological process of drying, it is necessary to do mathematical modeling of dependence of water vaporizing speed from environmental conditions beforehand. The aim of this paper is to determine potato pieces drying kinetics in laboratory dryer, in order to determine the optimal conditions for its industrial dehydration. It was established that in the first quarter of the time of drying evaporated 28.3% of total evaporation of water, and then in order by quarters: 53%, 14.1% and 4.6%, respectively. The greatest speed of drying was realized at moisture of potatoes about 50%., Hemija jeste, po svojoj prirodi, fundamentalna nauka, ali su danas njena saznanja sve više primenjena u praksi. Tako su razvijene mnoge sinteze važnih prehrambenih i industrijskih jedinjenja (hemijska tehnologija), ili razgradnja štetnih supstanci (hemijska ekologija). Analitički deo hemije (analitička hemija) našla je značajnu primenu čak i u optimizaciji tehnoloških postupaka tehnologije hrane. Jedan od najstarijih načina konzervisanja namirnica je sušenje (dehidracija). Osnova ovog postupka konzervisanja je da se voda ispari, da se proizvod dovoljno isuši, kako bi se sprečila aktivnost enzima i mogućnost razvoja mikroorganizama. Voda u poljoprivrednim proizvodima nije slobodna već je vezana za suvu materiju. Zato je za njeno isparavanje potrebno dovesti dovoljno toplote. Deo dovedene toplote se koristi za isparavanje vode, ali jedan njen deo postaje energija aktivacije za niz hemijskih reakcija koje umanjuju nutritivnu vrednost i kvalitet buduće hrane. Stoga se postavlja važan inženjerski problem: odrediti optimalne uslove sušenja. Za optimizaciju tehnološkog postupka sušenja neophodno je prethodno izvršiti matematičko modeliranje zavisnosti brzine isparavanja vode od uslova sredine. Cilj ovog rada je da utvrdi kinetiku sušenja komada krompira u laboratorijskoj sušari, kako bi se zatim utvrdili optimalni uslovi za njegovu industrijsku dehidraciju. Utvrđeno je da u prvoj četvrtini vremena sušenja ispari 28,3% ukupno isparene vode, a zatim redom po četvrtinama: 53%, 14,1% i 4,6%. Najveća brzina sušenja ostvarena je pri vlažnosti krompira od oko 50%.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Analysis of drying potato kinetics in laboratory conditions, Ispitivanje kinetike sušenja krompira u laboratorijskim uslovima",
pages = "171-161",
number = "2",
volume = "50",
doi = "10.2298/JAS0502161Z"
}

Zlatković, B.,& Rajković, M.. (2005). Analysis of drying potato kinetics in laboratory conditions. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 50(2), 161-171.
https://doi.org/10.2298/JAS0502161Z

Zlatković B, Rajković M. Analysis of drying potato kinetics in laboratory conditions. in Journal of Agricultural Sciences (Belgrade). 2005;50(2):161-171.
doi:10.2298/JAS0502161Z .

Zlatković, Branislav, Rajković, Miloš, "Analysis of drying potato kinetics in laboratory conditions" in Journal of Agricultural Sciences (Belgrade), 50, no. 2 (2005):161-171,
https://doi.org/10.2298/JAS0502161Z . .

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 .