TY  - JOUR
AU  - Milošević, Miloš
AU  - Jevtić, Ivana
AU  - Trajković, Isaak
AU  - Zlatanović, Ivan
AU  - Mladenović, Goran
AU  - Korolija, Nenad
PY  - 2024
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/7766
AB  - The texture of food plays a vital role in its overall quality, affecting both sensory experience and functional aspects, such as processing and preservation. To study texture in the field of food science and technology, various analytical methods are used tomeasure mechanical properties such as hardness, cohesiveness, and viscosity. One widely utilized technique for evaluating the texture of solid foods, particularly those with high firmness or brittleness such as dried vegetables, is compression testing. Here, a force is applied to a food sample until it deforms or fractures. In this particular study, dried onions, carrots, and peppers were chosen as test samples to investigate their texture and compression properties. To perform the tests, the researchers employed a Shimadzu AGS-X universal testing machine equipped with a 1 kN load cell capacity. This machine allowed them to compress the samples and measure the force required to achieve a specific deformation. The obtained results revealed that the texture and compression properties of the
dried vegetables were significantly influenced by the specific part of the vegetable being tested. For instance, when examining the dried onions, a notable disparity was observed between the inner and outer parts. The basal plate of the onion, in particular, exhibited much greater hardness compared to the middle portion of the dried onion. Consequently, breaking the sample required a higher compression force. This discovery implies that the texture and compression properties of dried vegetables are closely tied to their inherent characteristics, internal structure, and
composition.
PB  - Springer
T2  - New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023
T1  - Determination of Compression Response for Various Dried Vegetables
EP  - 104
SP  - 96
VL  - 792
DO  - 10.1007/978-3-031-46432-4_8
ER  - 

@article{
author = "Milošević, Miloš and Jevtić, Ivana and Trajković, Isaak and Zlatanović, Ivan and Mladenović, Goran and Korolija, Nenad",
year = "2024",
abstract = "The texture of food plays a vital role in its overall quality, affecting both sensory experience and functional aspects, such as processing and preservation. To study texture in the field of food science and technology, various analytical methods are used tomeasure mechanical properties such as hardness, cohesiveness, and viscosity. One widely utilized technique for evaluating the texture of solid foods, particularly those with high firmness or brittleness such as dried vegetables, is compression testing. Here, a force is applied to a food sample until it deforms or fractures. In this particular study, dried onions, carrots, and peppers were chosen as test samples to investigate their texture and compression properties. To perform the tests, the researchers employed a Shimadzu AGS-X universal testing machine equipped with a 1 kN load cell capacity. This machine allowed them to compress the samples and measure the force required to achieve a specific deformation. The obtained results revealed that the texture and compression properties of the
dried vegetables were significantly influenced by the specific part of the vegetable being tested. For instance, when examining the dried onions, a notable disparity was observed between the inner and outer parts. The basal plate of the onion, in particular, exhibited much greater hardness compared to the middle portion of the dried onion. Consequently, breaking the sample required a higher compression force. This discovery implies that the texture and compression properties of dried vegetables are closely tied to their inherent characteristics, internal structure, and
composition.",
publisher = "Springer",
journal = "New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023",
title = "Determination of Compression Response for Various Dried Vegetables",
pages = "104-96",
volume = "792",
doi = "10.1007/978-3-031-46432-4_8"
}

Milošević, M., Jevtić, I., Trajković, I., Zlatanović, I., Mladenović, G.,& Korolija, N.. (2024). Determination of Compression Response for Various Dried Vegetables. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023
Springer., 792, 96-104.
https://doi.org/10.1007/978-3-031-46432-4_8

Milošević M, Jevtić I, Trajković I, Zlatanović I, Mladenović G, Korolija N. Determination of Compression Response for Various Dried Vegetables. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023. 2024;792:96-104.
doi:10.1007/978-3-031-46432-4_8 .

Milošević, Miloš, Jevtić, Ivana, Trajković, Isaak, Zlatanović, Ivan, Mladenović, Goran, Korolija, Nenad, "Determination of Compression Response for Various Dried Vegetables" in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 792 (2024):96-104,
https://doi.org/10.1007/978-3-031-46432-4_8 . .

TY  - JOUR
AU  - Jevtić, Ivana
AU  - Trajković, Isaak
AU  - Zlatanović, Ivan
AU  - Mladenović, Goran
AU  - Korolija, Nenad
AU  - Milošević, Miloš
PY  - 2024
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/7765
AB  - The evaluation of food texture is an essential aspect of food quality control, directly influencing consumer acceptance and preference. Various methods have been developed to assess food texture, including sensory evaluation, rheological measurements, and instrumental analysis. Among the versatile instruments used for measuring the mechanical properties of food, the universal testing machine (UTM) stands out. Traditionally used in the field of materials science
and engineering, the possibility of applying UTM for evaluating food textures has gained significant attention in recent years. The UTM can perform compression, tension, bending, and shear tests on food samples, providing objective and quantifiable data on their mechanical properties. Compression testing involves measuring the force required to compress a food sample between two plates, shear testing measures the force required to cut through a food sample, while puncture testing measures the force required to puncture a food sample with a probe. This paper reviews the current state-of-the-art of UTM in the evaluation of food textures, including the types of tests that can be performed, the parameters that can be measured, and the challenges and limitations associated with the technique. The potential of utilizing UTMs in the food industry for quality control
and product development, instead of traditional sensory evaluation methods, is discussed, along with its advantages and disadvantages. Overall, UTM represents a promising tool for the objective evaluation of food textures, and further research is needed to optimize its application in this field.
PB  - Springer
T2  - New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023
T1  - The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures
EP  - 229
SP  - 222
VL  - 792
DO  - 10.1007/978-3-031-46432-4_18
ER  - 

@article{
author = "Jevtić, Ivana and Trajković, Isaak and Zlatanović, Ivan and Mladenović, Goran and Korolija, Nenad and Milošević, Miloš",
year = "2024",
abstract = "The evaluation of food texture is an essential aspect of food quality control, directly influencing consumer acceptance and preference. Various methods have been developed to assess food texture, including sensory evaluation, rheological measurements, and instrumental analysis. Among the versatile instruments used for measuring the mechanical properties of food, the universal testing machine (UTM) stands out. Traditionally used in the field of materials science
and engineering, the possibility of applying UTM for evaluating food textures has gained significant attention in recent years. The UTM can perform compression, tension, bending, and shear tests on food samples, providing objective and quantifiable data on their mechanical properties. Compression testing involves measuring the force required to compress a food sample between two plates, shear testing measures the force required to cut through a food sample, while puncture testing measures the force required to puncture a food sample with a probe. This paper reviews the current state-of-the-art of UTM in the evaluation of food textures, including the types of tests that can be performed, the parameters that can be measured, and the challenges and limitations associated with the technique. The potential of utilizing UTMs in the food industry for quality control
and product development, instead of traditional sensory evaluation methods, is discussed, along with its advantages and disadvantages. Overall, UTM represents a promising tool for the objective evaluation of food textures, and further research is needed to optimize its application in this field.",
publisher = "Springer",
journal = "New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023",
title = "The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures",
pages = "229-222",
volume = "792",
doi = "10.1007/978-3-031-46432-4_18"
}

Jevtić, I., Trajković, I., Zlatanović, I., Mladenović, G., Korolija, N.,& Milošević, M.. (2024). The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023
Springer., 792, 222-229.
https://doi.org/10.1007/978-3-031-46432-4_18

Jevtić I, Trajković I, Zlatanović I, Mladenović G, Korolija N, Milošević M. The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023. 2024;792:222-229.
doi:10.1007/978-3-031-46432-4_18 .

Jevtić, Ivana, Trajković, Isaak, Zlatanović, Ivan, Mladenović, Goran, Korolija, Nenad, Milošević, Miloš, "The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures" in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 792 (2024):222-229,
https://doi.org/10.1007/978-3-031-46432-4_18 . .

TY  - JOUR
AU  - Jevtić, Ivana
AU  - Mladenović, Goran
AU  - Milovanović, Aleksa
AU  - Trajković, Isaak
AU  - Đurković, Marija
AU  - Korolija, Nenad
AU  - Milošević, Miloš
PY  - 2023
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/7423
AB  - This article aims to investigate the mechanical characteristics of specimens fabricated using Selective Laser Sintering technology. The research covers flexural specimens, produced by PA12 materials. CAD model dimensions were selected according to the ISO 178 standard, and the chosen specimen geometry is 96 x 8 x 4 [mm] in bulk. All specimens were produced using a specialized machine Fuse 1 (FormLabs, Summerville, MA). Four specimen batches were produced, each with a different printing orientation (i.e. vertical and horizontal) and location on the printing plate (i.e. in the middle and on the edge of the powder bed). The specimens are tested using a Shimadzu universal machine for testing the mechanical characteristics of materials, AGS-X 100 kN, with a unique additional tool for testing 3-point bending specimens.
T2  - Science of Sintering
T1  - The influence of printing orientation on the flexural strength of PA 12 specimens produced by SLS
DO  - 10.2298/SOS230508031J
ER  - 

@article{
author = "Jevtić, Ivana and Mladenović, Goran and Milovanović, Aleksa and Trajković, Isaak and Đurković, Marija and Korolija, Nenad and Milošević, Miloš",
year = "2023",
abstract = "This article aims to investigate the mechanical characteristics of specimens fabricated using Selective Laser Sintering technology. The research covers flexural specimens, produced by PA12 materials. CAD model dimensions were selected according to the ISO 178 standard, and the chosen specimen geometry is 96 x 8 x 4 [mm] in bulk. All specimens were produced using a specialized machine Fuse 1 (FormLabs, Summerville, MA). Four specimen batches were produced, each with a different printing orientation (i.e. vertical and horizontal) and location on the printing plate (i.e. in the middle and on the edge of the powder bed). The specimens are tested using a Shimadzu universal machine for testing the mechanical characteristics of materials, AGS-X 100 kN, with a unique additional tool for testing 3-point bending specimens.",
journal = "Science of Sintering",
title = "The influence of printing orientation on the flexural strength of PA 12 specimens produced by SLS",
doi = "10.2298/SOS230508031J"
}

Jevtić, I., Mladenović, G., Milovanović, A., Trajković, I., Đurković, M., Korolija, N.,& Milošević, M.. (2023). The influence of printing orientation on the flexural strength of PA 12 specimens produced by SLS. in Science of Sintering.
https://doi.org/10.2298/SOS230508031J

Jevtić I, Mladenović G, Milovanović A, Trajković I, Đurković M, Korolija N, Milošević M. The influence of printing orientation on the flexural strength of PA 12 specimens produced by SLS. in Science of Sintering. 2023;.
doi:10.2298/SOS230508031J .

Jevtić, Ivana, Mladenović, Goran, Milovanović, Aleksa, Trajković, Isaak, Đurković, Marija, Korolija, Nenad, Milošević, Miloš, "The influence of printing orientation on the flexural strength of PA 12 specimens produced by SLS" in Science of Sintering (2023),
https://doi.org/10.2298/SOS230508031J . .

TY  - CONF
AU  - Simonović, Vojislav
AU  - Korolija, Nenad
AU  - Milošević, Miloš
AU  - Zlatanović, Ivan
AU  - Šakota Rosić, Jovana
PY  - 2023
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/7786
AB  - There are many physical and chemical properties of soil that can be measured and 
mapped. Such maps can be very important decision-making tools in precision agriculture. 
However, unlike yield maps and crop scouting maps, all other maps show a lower degree of 
reliability in terms of decision utility. Soil compaction is the most representative feature of the 
production plot from the domain of physical and chemical soil properties. This paper first presents 
an experiment designed to measure soil compaction, and then a mapping of the results in a 
commercial software. The test field with an area of one hectare was reduced to a control limit of 60 
meters in width and 120 meters in length to ensure the uniformity of speed and other parameters. 
The resolution of the draft force measurement as an indicator of soil compaction was 50 Hz. This 
resulted in the existence of missing data on the draft force map itself, because several draft force 
values were related to one spatial coordinate manifested as longitude and latitude. The paper 
further shows the procedure of data smoothing and generation of complete maps without missing 
spatial data.
C3  - The 6th International Symposium on Agricultural Engineering ISAE 2023
T1  - Case Of Study For Draft Force Map Smoothing In Precision Agriculture
EP  - 57
SP  - 52
VL  - 6
UR  - https://hdl.handle.net/21.15107/rcub_machinery_7786
ER  - 

@conference{
author = "Simonović, Vojislav and Korolija, Nenad and Milošević, Miloš and Zlatanović, Ivan and Šakota Rosić, Jovana",
year = "2023",
abstract = "There are many physical and chemical properties of soil that can be measured and 
mapped. Such maps can be very important decision-making tools in precision agriculture. 
However, unlike yield maps and crop scouting maps, all other maps show a lower degree of 
reliability in terms of decision utility. Soil compaction is the most representative feature of the 
production plot from the domain of physical and chemical soil properties. This paper first presents 
an experiment designed to measure soil compaction, and then a mapping of the results in a 
commercial software. The test field with an area of one hectare was reduced to a control limit of 60 
meters in width and 120 meters in length to ensure the uniformity of speed and other parameters. 
The resolution of the draft force measurement as an indicator of soil compaction was 50 Hz. This 
resulted in the existence of missing data on the draft force map itself, because several draft force 
values were related to one spatial coordinate manifested as longitude and latitude. The paper 
further shows the procedure of data smoothing and generation of complete maps without missing 
spatial data.",
journal = "The 6th International Symposium on Agricultural Engineering ISAE 2023",
title = "Case Of Study For Draft Force Map Smoothing In Precision Agriculture",
pages = "57-52",
volume = "6",
url = "https://hdl.handle.net/21.15107/rcub_machinery_7786"
}

Simonović, V., Korolija, N., Milošević, M., Zlatanović, I.,& Šakota Rosić, J.. (2023). Case Of Study For Draft Force Map Smoothing In Precision Agriculture. in The 6th International Symposium on Agricultural Engineering ISAE 2023, 6, 52-57.
https://hdl.handle.net/21.15107/rcub_machinery_7786

Simonović V, Korolija N, Milošević M, Zlatanović I, Šakota Rosić J. Case Of Study For Draft Force Map Smoothing In Precision Agriculture. in The 6th International Symposium on Agricultural Engineering ISAE 2023. 2023;6:52-57.
https://hdl.handle.net/21.15107/rcub_machinery_7786 .

Simonović, Vojislav, Korolija, Nenad, Milošević, Miloš, Zlatanović, Ivan, Šakota Rosić, Jovana, "Case Of Study For Draft Force Map Smoothing In Precision Agriculture" in The 6th International Symposium on Agricultural Engineering ISAE 2023, 6 (2023):52-57,
https://hdl.handle.net/21.15107/rcub_machinery_7786 .