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Uticaj termičkog tretmana na higijenski kvalitet mleka
Get PDFIn the conducted study, the influence of the pasteurization and sterilization regime on the hygienic quality of raw and thermally treated milk was analyzed. Tests were conducted in the dairy "MEGGLE Srbija, doo" in Kragujevac. The following methods of thermal treatment were applied: short-term HTST pasteurization of raw milk at 75ºC, high HTST pasteurization of raw milk at 95ºC and flow-through UHT sterilization at 139ºC of previously pasteurized milk at 75ºC. The efficiency of thermal treatments on the hygienic quality of milk was determined by the following microbiological analyzes: by determining the total number of bacteria by the indirect method by Koch and by the internal analysis method applied in the dairy "MEGGLE Srbija, doo". Based on the tests carried out, a significant reduction in the number of bacteria after the pasteurization process of milk samples and their complete inhibition after the sterilization process was determined.U sprovedenom ispitivanju analiziran je uticaj režima pasterizacije i sterilizacije na higijenski kvalitetet sirovog i termički tretiranog mleka. Ispitivanja su obavljena u mlekari „MEGGLE Srbija, d.o.o.“ u Kragujevcu. Primenjene su sledeće metode termičke obrade: kratkotrajna HTST pasterizacija sirovog mleka na 75ºC, visoka HTST pasterizacija sirovog mleka na 95ºC i protočna UHT sterilizacija na 139ºC prethodno pasterizovanog mleka na 75ºC. Efikasnost termičkih tretmana na higijenski kvalitet mleka utvrđivana je sledećim mikrobiološkim analizama: određivanjem ukupnog broja bakterija indirektnom metodom po Koch-u i metodom interne analize koja se primenjuje u mlekari „MEGGLE Srbija, d.o.o.“. Na osnovu obavljenih ispitivanja ustanovljena je značajna redukcija broja bakterija nakon procesa pasterizacije uzoraka mleka i njihova potpuna inhibicija nakon procesa sterilizacije
Sadržaj pigmenata hloroplasta u lekovitoj biljci Teucrium chamaedrys sa sanirane deponije Rudarsko metalurško hemijskog kombinata “Trepča”
Get PDFIn this paper, the contents of chloroplast pigments (chlorophyll a, b, a+b and carotenoids) in the leaves of medicinal plant Teucrium chamaedrys from tailing pond „Žitkovac“ of Mining and Metallurgical Chemical Company „Trepča“ and from uncontaminated area near city of Niš were compared. Chloroplast pigments were determined spectrophotometrically in the acetone extracts of experimental and control samples of plant material. The contents of chlorophyll a, a+b and ratio a/b were higher in leaves of samples from tailing pond in comparison with control samples from uncontaminated habitat near city of Niš. In response to stress conditions caused by pollution and full intensity of sunlight in samples of leaves from tailing pond providing the protection of chlorophyll from photooxidation or ultraviolet radiation damage.U ovom radu upoređen je sadržaj pigmenata hloroplasta (hlorofil a, b, a+b, karotenoidi) iz listova lekovite bilјne vrste podubica - Teucrium chamaedrys sa deponije „Žitkovac“ Rudarsko Metalurško Hemijskog Kombinata „Trepča“ i nezagađenog područja okoline Niša. Pigmenti hloroplasta su određeni spektrofotometrijski u acetonskim ekstraktima eksperimentalnih i kontrolnih uzoraka bilјaka. Sadržaj hlorofila a, a+b i odnos a/b je bio veći kod u uzorcima listova sa deponije u poređenju sa kontrolnim uzorcima sa nezagađenog staništa iz okoline Niša. Kao odgovor na stresne uslove uzrokovane zagađenjem i punim intenzitetom sunčeve svetlosti zabeležen je i povećan sadržaj karotenoida kod uzoraka listova sa deponije, što obezbeđuje zaštitu hlorofila od fotooksidacije odnosno štetnog dejstva ultravioletnog zračenja
Integrisano sprečavanje zagađenja životne sredine (IPPC), energetika i energetska efikasnost
Get PDFIn this paper we have shown the importance of obtaining integrated permits and working with possession certificate QMS, EMS, OHSAS and EnMS. Compliance with internationally recognized standards ISO 9001, ISO 14001:2015, OHSAS 18001:2008 and SRPS ISO 50001 thus become inevitable. Should this be set in context with the management of changes in the environment, the management of significant aspects of the environment, the management of risks to the environment and health of people and energy factors, then emphasizes efficiency and effectiveness that enables business systems and organizations, to implement and achieve the concept of sustainable development.U radu smo pokazali značaj dobijanja integrisane dozvole i funkcionalnu vezu sa posedovanjem sertifikata QMS, EMS, OHSAS i EnMS. Usaglašenost sa međunarodno priznatim standardima ISO 9001: 2015, ISO 14001: 2015, OHSAS 18001: 2008 i SRPS ISO 50001 samim tim postaje neminovnost. Ukoliko se to postavi u kontekst sa upravljanjem promenama u životnoj sredini, upravljanjem značajnim aspektima životne sredine, upravljanjem rizicima po životnu sredinu i zdravljem ljudi i energetskim faktorima, onda se potencira efikasnost i efektivnost koja omogućava poslovnim sistemima i organizacijama, da primenjuju i dostignu koncept održivog razvoja
Modeli i termodinmačke osobine tankih kriški paradajza sušenog vrelim vazduhom
No full textThe drying kinetics and determination of thermodynamic properties of sliced tomato samples during hot air drying in a hybrid solar-electric crop dryer were presented. One kilogram batch of freshly harvested tomato samples were sliced to 10 mm thickness and dried at varying air velocities (1.0, 1.5 and 2.0 ms-1) and temperatures (50, 55, 60, 65, and 70oC) using the hybrid mode. In order to choose the best drying model, eight thin-layer mathematical models were fitted to the experimental data. The high values of coefficient of determination, R2 and the low values of reduced sum of squares error (SSE) and root mean square error (RMSE) indicated that the Midilli et al. model adequately described the drying process of tomato slices, with its highest R2 (0.9999), lowest SSE (0.1136) and lowest value of RMSE (0.0212) at 70oC temperature and 2.0 ms-1 air velocity. Arrhenius model was used to represent the drying constant as a function of temperature. The effective moisture diffusivity increased with increase in temperature and air velocity; with the highest value obtained at air velocity of 2.0 ms-1 and temperature of 70oC, whereas it was lowest at air velocity of 1.0 ms-1 and temperature of 50oC. The mean activation energy required to dry 1kg batch of 10 mm sliced tomato samples was 39.34 kJmol-1. Enthalpy and Gibbs free energy values were found to decrease with increasing drying temperature as well as the entropy which also exothermically decreased with temperature. Recommendations for further studies were stated.Prikazana je kinetika sušenja i određivanje termodinamičkih osobina uzoraka narezanog paradajza tokom sušenja toplim vazduhom u solarnoj sušari. 1 kg svežih uzoraka paradajza su rezane na debljinu 10 mm i sušene na različitim brzinama vazduha (1,0, 1,5 i 2,0 ms-1) i temperaturama (50, 55, 60, 65 i 70 °C) hibridnim načinom sušenja. Da bi se izabrao najbolji model sušenja, urađeno je 8 tanko-slojnih matematičkih modela sa eksperimentalnim podacima. Visoke vrednosti koeficijenta determinacije, R2 i male vrednosti smanjene sume kvadrata greške (SSE) i kvadratne greške (RMSE) ukazuju da su Midilli i sar. model adekvatno opisali proces sušenja narezanog paradajza, sa najvišim R2 (0.9999), najnižim SSE (0.1136) i najnižom vrednosti RMSE (0.0212) pri temperaturi od 70°C i brzinom vazduha 2.0 ms-1. Arrenius model predstavlja konstantu sušenja kao funkciju temperature. Efikasna difuzivnost vlage se povećava sa povećanjem temperature i brzine vazduha; sa najvećom vrednošću dobijenom brzinom vazduha od 2,0 ms-1 i temperaturom od 70oC, dok je bila najmanja brzina vazduha od 1,0 ms-1 i temperatura od 50oC. Srednja energija aktivacije koja je potrebna za sušenje 1kg šarže od 10 mm rezanih uzoraka paradajza bila je 39,34 kJmol-1. Utvrđeno je da se smanjuju vrednosti slobodne energije Enthalpy i Gibbs sa povećanom temperaturom sušenja, kao i entropijom koja je takođe ekzotermno smanjena sa temperaturom. Navedene su preporuke za dalje istraživanje
Primena novih sorbenasa u D-µ-SPE TEhnici pripreme uzoraka za GC – MS analizu PAU u vodi
Get PDFThe aim of this paper is application of novel sorbents in dispersive micro solid phase extraction (D-μ-SPE) as a technique for sample preparation of water, for the analysis of 16 PAHs by gass chromatography - mass spectrometry (GC-MS). D-μ-SPE proved to be an effective technique consuming a small amount of the solvent for the analysis. D-μ-SPE is characterized by its rapidity (7 minutes per sample including all preparation of standard solutions and measuring of sorbents) and cheapness as well. Low values of the detection limit and limit of quantification, acceptable accuracy and precision values propose this method for routine water analysis for the determination of PAHs.Cilj istraživanja ovog rada je primena novih sorbenasa u disperzivnoj mikroekstrakciji čvrstom fazom (D-µ-SPE) kao tehnikom pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom (GC-MS). D-µ-SPE se pokazala kao efikasna i ekonomična tehnika pripreme uzoraka vode pri čemu se troši mala količina rastvarača za ekstrakciju i koristi jeftin pribor za pripremu uzoraka koja traje 7 minuta (uključujući pripreme standardnih rastvora i odmeravanje sorbenasa). Niske vrednosti granice detekcije i kvantifikacije, prihvatljive vrednosti tačnosti i preciznosti predloženu metodu analize 16 prioritetnih PAU kvalifikujuje za rutinsku analizu vode
Agrobiološka svojstva sorte Frankovka u Kragujevačkom vinogorju
Get PDFThis paper presents the results of the study of some agrobiological properties Frankovka variety in terms of Kragujevac vineyard. Vinograd was built in 2008 and is in the phase of increasing fertility. Planting distance is 2.5 x 1.0 m.The study period was dominated by favorable weather conditions for the growth and development of the vine. The results indicate that in Kragujevac vineyards there are favorable environmental conditions for growing varieties of Frankovka and achieve the characteristic quality of grapes and wine.U radu su prikazani rezultati proučavanja nekih agrobioloških svojstava sorte Frankovka u uslovima kragujevačkog vinogorja.Vinograd je podignut 2008. godine i nalazi se u fazi rastuće rodnosti. Razmak sadnje je 2.5 x 1.0 m. U periodu ispitivanja bili su povoljni agrometeorološki uslovi za rastenje i razviće vinove loze. Rezultati ispitivanja ukazuju da u kragujevačkom vinogorju postoje povoljni agroekološki uslovi za gajenje sorte Frankovka kao i za postizanje karakterističnog kvaliteta grožđa i vina
Принос и квалитет плода новијих домаћих и иностраних сорти кајсије (Prunus armeniaca L.)
Get PDFThe work presents results related to the phenology of flowering and fruit maturity, initial bearing, yield and fruit quality of 18 newly-bred apricot cultivars - two domestic and 16 foreign ones compared to the ‘Hungarian Best’ (control) in the second year after planting in ecological conditions of Čačak. All the traits examined were with variable features and cultivar dependent. Although the vegetation of the year 2017 was very climatic unfavorable, a good initial bearing was observed, but also the important yield of most cultivars in the second year after planting; the highest was in cvs. ‘Farclo’, ‘Betinka’ and ‘Roxana’. The highest fruit weight had cvs. ‘Roxana’ and ‘Wonder Cot’ and the smallest ‘Fardao’ and ‘Betinka’, respectively. Fruits of cvs. ‘Kecs-psar’, ‘Candela’ and ‘Farclo’ were the richest in the soluble solids content, while the poorest were in the fruits of cv. ‘Precoce de Tyrinthe’.У раду су приказани резултати који се односе на фенологију цветања и зрења плода, иницијалну родност, принос и квалитет плода 18 новијих сорти кајсије – две домаће и 16 иностраних поређених са ‘Мађарском најбољом’ (контрола) у другој години по садњи у еколошким условима Чачка. Испитиване особине су биле варијабилног карактера и сортно зависне. Иако је вегетациона 2017. година била климатски веома неповољна, остварена је различита бујност али и значајна родност већине сорти у другој години по садњи, највећа у cvs. ‘Farclo’, ‘Betinka’ и ‘Roxana’. Највећу масу плода имале су cvs. ‘Roxana’ и ‘Wonder Cot’, а најмању ‘Fardao’ и ‘Betinka’. Плодови cvs. ‘Kecs-psar’, ‘Candela’ и ‘Farclo’ су били најбогатији у садржају растворљиве суве материје (РСМ), док су најсиромашнији били плодови cv. ‘Precoce de Tyrinthe’
Quality Red Wines: Changing the Content of Anthocyanins in the Process of Ripening Grapes
Get PDFThe content of anthocyanins in grape affects the color and sensory properties of red wine. This paper deals with the quality of Cabernet Sauvignon wines examining changes in the content of anthocyanins in the process of ripening grapes. The HPLC results show that the skin extracts obtained from the early defoliation plants showed up to 6 % and corresponding wine up to 24 % increase of the content of total anthocyanins as compared to the extracts from the control grape and corresponding wine samples. Partial early defoliation may be an excellent tool for control of anthocyanins in grapes and may be employed as a management practice as parameter for quality of red wines
Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja
Get PDFThe study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios.U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3
Primena hepa-filtera u prehrambenoj industriji
Get PDFThe prevention of microbial contamination of the air of various production and other areas in the food industry, as well as the construction of biologically clean rooms, are very important technological tasks that provide a healthy and safe environment for the life and work of man, but also for the emergence of safe food products and environmental protection. The use of filtration is considered the most effective, most economical and most adaptive system for filtration and sterilization of air. Continuous improvements to the construction of the filters, the selection of new filtration materials, and the methods for controlling their efficiency are the basis for achieving air sterility in process spaces.Prevencijа mikrobne kontaminacije vazduha različitih proizvodnih i drugih prostora u prehrambenoj industriji, kао i izgradnja biološki čistih soba, veoma su važni tehnološki zadaci kојi оbеzbеđuјu zdrаvstvеnо bеzbеdnu srеdinu zа živоt i rаd čоvеkа, аli i zа nаstаnаk bеzbеdnih prеhrаmbеnih prоizvоdа i zаštitu živоtnе srеdinе. Upotreba filtracije se smatra najefikasnijim, najekonomičnijim i najprilagodljivijim sistemom za sterilizaciju vazduha. Stalna poboljšanja konstrukcije filtera, izbor novih filtracionih materijala, kao i metoda kontrole njihove efikasnosti su osnova za postizanje sterilnosti vazduha u procesnim prostorima