Технолошки факултет [Конференције] / Faculty of Technology [Conference paper]
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- СтавкаAbout Eigen-Problem of Single Photon Hamiltonian(Institute of Electrical and Electronics Engineers (IEEE), 2008) Delić, N. V.; Pelemiš, S.; Šetrajčić, J. P.Altered state of consciousness is a consequence of quantum change which is presented by photons. There is not exist adequate theory, to describe this phenomenon. Linearized single photon Hamiltonian is used for the analysis of its features in coordinate systems. It can be concluded that photon behavior is equally determined by its translation characteristics (impulse components) and its rotation characteristics expressed by way of spin operators.
- СтавкаFOOD PRODUCT DEVELOPMENT AS OPPORTUNITY FOR SUCCESS OR SURVIVAL IN THE MARKET(2012) Grujić, Slavica; Grujic, RadoslavThe aim of this paper was to give an overview of up-to-date papers covering sensory evaluation and consumer preference research that can form a basis for user-oriented food product development in Small and Medium Enterprises (SMEs). The paper points out the most important factors with impact on food products fail, that may arise as a consequence of not matching consumers’ needs. Collecting of appropriate information concerning consumers’ needs and expectations are essential requirements of a consumer-oriented product development. Consumer’s sensory tests can provide sensory information related to food product quality and consumers preference, useful and important for product quality control and improvement. The elements with impact on consumers’ food products preferences are identified and discussed. Success and survival of SMEs on the market could be expected if producers identify and satisfy current and future needs of consumers. Management and policy makers of the enterprise should support development and implementing sensory programs within an enterprise, and use it as a tool for ensuring quality of product and competitive food manufacturing. Consumer-oriented food product development should be considered as a tool for building competitive advantage and long-term enterprise success in the market and for prevention of negative changes in product quality and acceptability, consumers’ complaints and product rejection
- СтавкаChanges in Optical Characteristics of Dielectric Nano¯lm Structures in Relation to Bulk Ones(2012) Šetrajčić, J. P.; Delić, N. V.; Šetrajčić, I. J.; Rodić, D.; Armaković, S.; Šetrajčić-Tomić, A. J.; Pelemiš, S. S.; Škipina, B.A microscopic theory of optical properties of ideal ultrathin molecular films, was formulated in bosonic and nearest-neighbor approximation. Calculating of dynamical permittivity by the single-pole Green's functions have shown that the threshold of light absorption, refraction, reflection and transmission can be moved along frequencies, changing the film thickness. This can give a great contribution to practical ultrathin film engineering, especially to construction of drug delivery nanoparticles in nanomedicine.
- СтавкаSENSORY EVALUATION AS TOOL IN QUALITY IMPROVEMENT OF BOILED CHICKEN SAUSAGE(2012) Savanović, Danica; Grujić, Slavica; Grujić, Radoslav; Savanović, JovoFood product quality and stability during storage is very important for the successful manufacturing. It is known that different factors during processing have impact on quality characteristics of final product. The aim of the study was to investigate influence of selected food additives with antioxidant and stabilising functional characteristics on quality of finely comminuted boiled chicken sausages “parizer” type, during storage. Samples were produced in industrial conditions, five experimental model samples with selected additive blends added separately to each: (a) 0.04% GUARDIAN Rosemary Extract 08 (Natural rosemary extract, E471, E472a, E1520); (b) 0.10% (based on the fat content) GRINDOX 539 Antioxidant (E304, E306, E322, rapeseed oil); (c) 0.30% GRINDSTED Carrageenan CC 310 (E407, E410); (d) 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450); (e) 0.30% GRINDSTED MEATLINE 333 Stabiliser System (Carob germ flour, E466) and (f) control sample, according to the producer’s specification. The samples had adequate chemical composition. Sensory evaluation of selected sensory characteristics was done 7 days and 35 days after samples production: (1) by the descriptive sensory analysis - scoring method, and (2) by discriminatory sensory analysis - ranking method, after assessment and comparison of the overall quality of sausages model samples. The results of the sensory analysis indicated differences between model samples dependent on added additives. On the basis of descriptive sensory evaluation results, it was found that the best quality of compared had sausage sample produced with addition 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450). Discriminatory sensory analysis – ranking confirmed that finding.
- СтавкаThe catalytic microwave synthesis of biodegradable polyester polyols based on castor oil and l-lactide(2017) Kojić, D.; Erceg, T.; Vukić, N.; Teofilović, V.; Ristić, I.; Budinski-Simendić, J.; Aleksić, V.Various strategies for achieving a functional poly(lactic acid) (PLA) have been developed such as ring-opening copolymerization with a functional monomer, the use of functional initiator and various post polymerization modifications. It is possible to obtain the star shaped polymer using natural oil with at least three OH groups as an initiator. It was estimated that despite of low-molecular mass of star-shaped PLA, the hydrophobic castor oil central core influenced the slow degradation rate in the case of injectable biomedical application. The star-shaped polymers with low-molecular-mass have a lower melt viscosity correlated with linear counterparts. In soft tissue reparation the polymer viscosity increases with fluid body contact and the solid implant can be formed. To ensure liquid state at injection temperature the low molar mass polymer is favorable. There is a particular size for each macromolecular chains at which chain entanglement occurs. In this work the influence of the l-lactide (LA) and the castor oil (CO) contents on the size of biodegradable branched polyester polyols was studied. The average molecular masses of synthesized polymers were estimated by GPC procedure. In sample formulations the [LA]/[CO] ratios were from to 113 to 533. Mn values for obtained polymers were from 5000 to 20000 Da. The molecular mass distribution for the resulting polymers was between 1.09 and 1.37.
- СтавкаChromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)(2019) Tomovic, V.; Jokanovic, M.; Sojic, B.; Skaljac, S.; Lazovic, M.; Vasiljevic, I.; Tomasevic, I.; Nikolic, I.; Vujadinovic, D.; Tomovic, M.Goats, the earliest ruminant to be domesticated, are traditional sources of meat, milk, fibre, leather, related products of animal origin and as draught and pack animals. Meat is the major product of the goat. Meat quality is the sum of all sensory, nutritive, technological and hygienic-toxicological factors of meat. The aims of this study were to investigate the chromium content of four different muscles (M. psoas major, M. longissimus dorsi, M. semimembranosus and M. triceps brachii) of Saanen goat male kids and to determine whether the chromium contents differed between the muscles. Chromium content was determined using inductively coupled plasma optical emission spectrometry (ICP-OES), after dry ashing mineralisation. The studied muscles did not significantly differ (P >0.05) with respect to chromium content. The chromium content ranged from 0.012 to 0.067 mg/100 g, with an average of 0.026 mg/100 g.
- СтавкаTHE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM(Faculty of Engineering, University of Kragujevac, 2019) Novakovic, Brane; Grujic, Radoslav; Radovanovic, RadomirTraining of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system. Companeis very offten has a problem with assessing food safety knowledge because in standards are not defined methodlogy for this assessment. In this research we try to explore level of knowledge obout food safety amnog HACCP team members and food handlers in Bosnia and Herzegovina. A structural food safety knowledge questeionarie was developed for assessing knowledge separate for HACCP team members ad food handlers. Data were collected from 80 HACCP team members and 740 food handlers. A majoriti of HACCP team members (70,0%) has food safety training in previous three years Also, food handlers in most cases has apropriate food safety training in previous three years (80,1%). The overall test result were 83,63 % of correct answers for food handlers and 72,33% for HACCP team members. It is also sigificant that the HACCP team members has a better result in companies who are certify according one of GFSI approved certification sheme. It is recommended to companies, associations of companies, scientific institutions, consulting organisations to develop specific food safety training on higher level for HACCP team members and methodology for official assessment of food safety knowledge.
- СтавкаAttitudes and beliefs of Eastern European meat consumers – a review(2021) Tomasevic, I.; Solowiej, B. G.; Djordjevic, V.; Vujadinovic, D.; Djekic, I.Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.
- СтавкаEstimation of fat cover of bovine carcases by means of computer vision system (CVS)(2021) Simunovic, S.; Rajic, S.; Djordjevic, V.; Tomovic, V.; Vujadinovic, D.; Djekic, I.; Tomasevic, I.The aims of this study were to obtain percentages of meat and fat cover for SEUROP classification system reference images using a computer vision system (CVS) and to calculate classification intervals which could be used in the future for construction of cheap and easy to use classification devices for small slaughterhouses. Lowest percentages of fat cover were found for the first class marked as “low” (the lowest fat content) and they gradually increased to the last class marked as “very high” (the highest fat content). Based on the obtained results, decision making intervals were proposed. In the present study, classification only refers to classification of adult bovine animals based on fat cover.
- СтавкаMercury in female cattle livers and kidneys from Vojvodina, northern Serbia(2021) Tomovic, V.; Jokanovic, M.; Tomovic, M.; Sojic, B.; Lazovic, M.; Vasiljevic, I.; Skaljac, S.; Martinovic, A.; Vujadinovic, D.; Vukić, M.Concentrations of mercury (Hg) were analysed in livers (n = 26) and kidneys (n = 26) of female cattle (412–2502 days old) from farms for milk production in the area of Vojvodina. Concentration of Hg was analysed by ICP-OES, after digestion by microwave. The Hg concentrations in the livers and kidneys ranged from below detection limits (LOD < 0.006 mg/kg) to 0.206 mg/kg wet weight and from below detection limits (LOD < 0.006 mg/kg) to 0.018 mg/kg wet weight, respectively.
- СтавкаCulinary preparation and processing of meat with wooden breast myopathy(2021) Starcevic, M.; Boskovic, S.; Vujadinovic, D.; Rajcic, A.; Branković Lazic, I.; Baltic, B.; Baltic, M. Z.Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.