Прегледај по Аутор "Ilić, Jovan"

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    ANALYSIS OF MICROSTRUCTURAL DAMAGE ON C45E STEEL IN THE PROCESS OF COLD UPSETTING OF A CYLINDER
    (Faculty of Technical Sciences, Institute for Production Engineering, 2016) Kraišnik, Milija; Vilotić, Dragiša; Šiđanin, Leposava; Šljivić, Milan; Stefanović, Milentije; Ilić, Jovan
    From the production point of view, the appearance of cracks of metal components is very negative, except in some metal forming processes when fracture is deemed necessary in order to obtain a product with the required characteristics. However, in general a plastic crack stops further forming processes and is thus a major factor limiting the increase of productivity, especially in cold metal forming. Previous studies have confirmed that the mechanism of nucleation, growth and coalescence of microcavities, which control the level of microstructure damage and lead to initiation and expansion of fracture, are influenced by various factors, with the generated stress state in the forming zone having the strongest influence. In this paper, these problems were investigated in the process of upsetting of cylindrical sample with flat plates. Based on the SEM examination of the microstructure of C45E steel with the aim to quantify microstructural damage and the FEM analysis of the stress state in the critical zone of forming, it can be concluded that there is a different impact of individual components of stress on the accumulation of critical level of damage.
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    Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
    (MDPI, 2021) Djekic, Ilija; Ilić, Jovan; Chen, Jianshe; Djekic, Rastko; Sołowiej, Bartosz G.; Vujadinović, Dragan; Tomasevic, Igor
    Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.