TY  - JOUR
AU  - Stevanović, Snežana M.
AU  - Petrović, Tanja S.
AU  - Marković, Dragan
AU  - Milovančević, Uroš
AU  - Stevanović, Simo V
AU  - Urošević, Tijana M.
AU  - Kozarski, Maja S.
PY  - 2021
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/102
AB  - The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions
DO  - 10.1111/jfpp.15981
ER  - 

@article{
author = "Stevanović, Snežana M. and Petrović, Tanja S. and Marković, Dragan and Milovančević, Uroš and Stevanović, Simo V and Urošević, Tijana M. and Kozarski, Maja S.",
year = "2021",
abstract = "The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions",
doi = "10.1111/jfpp.15981"
}

Stevanović, S. M., Petrović, T. S., Marković, D., Milovančević, U., Stevanović, S. V., Urošević, T. M.,& Kozarski, M. S.. (2021). Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation
Wiley, Hoboken..
https://doi.org/10.1111/jfpp.15981

Stevanović SM, Petrović TS, Marković D, Milovančević U, Stevanović SV, Urošević TM, Kozarski MS. Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation. 2021;.
doi:10.1111/jfpp.15981 .

Stevanović, Snežana M., Petrović, Tanja S., Marković, Dragan, Milovančević, Uroš, Stevanović, Simo V, Urošević, Tijana M., Kozarski, Maja S., "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions" in Journal of Food Processing and Preservation (2021),
https://doi.org/10.1111/jfpp.15981 . .

TY  - JOUR
AU  - Stevanović, Snežana M.
AU  - Milovančević, Uroš
AU  - Otović, Milena
AU  - Marković, Dragan
AU  - Leposavić, Aleksandar
AU  - Urošević, Tijana
PY  - 2021
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/5708
AB  - Freezing is the method usually used for preserving delicate fruit, because the product tends to maintain its original attributes, i.e., keeping its nutritional properties as close as possible to those of fresh fruit. Strawberry is a widespread and highly demanded fruit, but the fresh fruits are available in a short period of time and the largest amount of strawberry is processed by freezing. The aim of the paper is to determine the effect of process of freezing in the industrial conditions, with precooling, on the relevant parameters of the strawberry quality.  The fruits were frozen in the conventional freezing tunnel by cold air temperature of –33 °C until reaching a temperature of –15 °C in the thermal center of the fruits. Packaged frozen fruits were stored in the chamber  at –18 °C. In order to determine the changes in strawberry quality, the content of dry matter, total sugars and acids, pH, vitamin C, and sensory quality characteristics were analyzed. Also, quality index of the fresh and frozen strawberry is determined by calculation. The obtained results showed that there were no significant changes in the physicochemical parameters of quality after the freezing of the strawberry fruits. Significant  changes are found in the sensory characteristics and the most remarkable is the loss of consistency and firmness of the frozen strawberry. Also, some modified color, taste and aroma of the strawberry fruit have been noticed after freezing in the industrial conditions.
PB  - Beograd: SMEITS
T2  - KGH. Klimatizacija, grejanje, hlađenje
T1  - Effect of freezing in the industrial conditions  on quality of strawberry fruits
IS  - 3
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_machinery_5708
ER  - 

@article{
author = "Stevanović, Snežana M. and Milovančević, Uroš and Otović, Milena and Marković, Dragan and Leposavić, Aleksandar and Urošević, Tijana",
year = "2021",
abstract = "Freezing is the method usually used for preserving delicate fruit, because the product tends to maintain its original attributes, i.e., keeping its nutritional properties as close as possible to those of fresh fruit. Strawberry is a widespread and highly demanded fruit, but the fresh fruits are available in a short period of time and the largest amount of strawberry is processed by freezing. The aim of the paper is to determine the effect of process of freezing in the industrial conditions, with precooling, on the relevant parameters of the strawberry quality.  The fruits were frozen in the conventional freezing tunnel by cold air temperature of –33 °C until reaching a temperature of –15 °C in the thermal center of the fruits. Packaged frozen fruits were stored in the chamber  at –18 °C. In order to determine the changes in strawberry quality, the content of dry matter, total sugars and acids, pH, vitamin C, and sensory quality characteristics were analyzed. Also, quality index of the fresh and frozen strawberry is determined by calculation. The obtained results showed that there were no significant changes in the physicochemical parameters of quality after the freezing of the strawberry fruits. Significant  changes are found in the sensory characteristics and the most remarkable is the loss of consistency and firmness of the frozen strawberry. Also, some modified color, taste and aroma of the strawberry fruit have been noticed after freezing in the industrial conditions.",
publisher = "Beograd: SMEITS",
journal = "KGH. Klimatizacija, grejanje, hlađenje",
title = "Effect of freezing in the industrial conditions  on quality of strawberry fruits",
number = "3",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_machinery_5708"
}

Stevanović, S. M., Milovančević, U., Otović, M., Marković, D., Leposavić, A.,& Urošević, T.. (2021). Effect of freezing in the industrial conditions  on quality of strawberry fruits. in KGH. Klimatizacija, grejanje, hlađenje
Beograd: SMEITS., 50(3).
https://hdl.handle.net/21.15107/rcub_machinery_5708

Stevanović SM, Milovančević U, Otović M, Marković D, Leposavić A, Urošević T. Effect of freezing in the industrial conditions  on quality of strawberry fruits. in KGH. Klimatizacija, grejanje, hlađenje. 2021;50(3).
https://hdl.handle.net/21.15107/rcub_machinery_5708 .

Stevanović, Snežana M., Milovančević, Uroš, Otović, Milena, Marković, Dragan, Leposavić, Aleksandar, Urošević, Tijana, "Effect of freezing in the industrial conditions  on quality of strawberry fruits" in KGH. Klimatizacija, grejanje, hlađenje, 50, no. 3 (2021),
https://hdl.handle.net/21.15107/rcub_machinery_5708 .

TY  - JOUR
AU  - Dudić, Dragana
AU  - Zlatanović, Ivan
AU  - Gligorević, Kosta
AU  - Urošević, Tijana
PY  - 2014
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/5337
AB  - The current standards for solar components and systems testing (SRB, EN, ISO, DIN, etc.) imply the determination of the system relevant parameters at the monitored locality.  In this regard, it is necessary to prepare all the input data for the selected location in order to determine the standard values, such as: thermal collector performance, factor changes in incident angle of radiation, heat capacity, pressure values and various quality tests. The parameters collected with appropriate measuring instruments are necessary for defining the state of atmospheric moisture air (temperature, relative humidity), air movement (speed and wind direction), ambient characteristic at given location (clouds, precipitation, etc.) and parameters that describe the energetic potential of the Sun (total, direct and diffusion radiation). А software tool for meteorological data processing (SOLAR) is designed and constructed so that the collected data of experimental measurements can be effectively and easily processed, with the possibility to present the results in a number of ways. The basic software components are subroutines for data filtering (extracting the minimum, maximum and average values in the selected time interval of observation), data processing (calculation of unknown characteristic values that are based on experimentally measured values), and visualization of results (graphical representation results).
PB  - University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering
T2  - Пољопривредна техника
T1  - Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података
EP  - 61
IS  - 4
SP  - 51
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_machinery_5337
ER  - 

@article{
author = "Dudić, Dragana and Zlatanović, Ivan and Gligorević, Kosta and Urošević, Tijana",
year = "2014",
abstract = "The current standards for solar components and systems testing (SRB, EN, ISO, DIN, etc.) imply the determination of the system relevant parameters at the monitored locality.  In this regard, it is necessary to prepare all the input data for the selected location in order to determine the standard values, such as: thermal collector performance, factor changes in incident angle of radiation, heat capacity, pressure values and various quality tests. The parameters collected with appropriate measuring instruments are necessary for defining the state of atmospheric moisture air (temperature, relative humidity), air movement (speed and wind direction), ambient characteristic at given location (clouds, precipitation, etc.) and parameters that describe the energetic potential of the Sun (total, direct and diffusion radiation). А software tool for meteorological data processing (SOLAR) is designed and constructed so that the collected data of experimental measurements can be effectively and easily processed, with the possibility to present the results in a number of ways. The basic software components are subroutines for data filtering (extracting the minimum, maximum and average values in the selected time interval of observation), data processing (calculation of unknown characteristic values that are based on experimentally measured values), and visualization of results (graphical representation results).",
publisher = "University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering",
journal = "Пољопривредна техника",
title = "Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података",
pages = "61-51",
number = "4",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_machinery_5337"
}

Dudić, D., Zlatanović, I., Gligorević, K.,& Urošević, T.. (2014). Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података. in Пољопривредна техника
University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering., 39(4), 51-61.
https://hdl.handle.net/21.15107/rcub_machinery_5337

Dudić D, Zlatanović I, Gligorević K, Urošević T. Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података. in Пољопривредна техника. 2014;39(4):51-61.
https://hdl.handle.net/21.15107/rcub_machinery_5337 .

Dudić, Dragana, Zlatanović, Ivan, Gligorević, Kosta, Urošević, Tijana, "Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података" in Пољопривредна техника, 39, no. 4 (2014):51-61,
https://hdl.handle.net/21.15107/rcub_machinery_5337 .

TY  - COMP
AU  - Gojak, Milan
AU  - Dudić, Dragana
AU  - Zlatanović, Ivan
AU  - Gligorević, Kosta
AU  - Urošević, Tijana
AU  - Rudonja, Nedžad
AU  - Burazer, Jela
AU  - Saljnjikov, Aleksandar
PY  - 2013
UR  - http://solar.mas.bg.ac.rs
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/5404
AB  - Техничко решење представља софтвер за филтрирање, обраду и визуелизацију
прикупљених метеоролошких података.  Ово техничко решење припада области машинства, односно научној области термотехника – примењена термомеханика, дефинисана као матичном области Машинског факултета Универзитета у Београду. 
Класификацијом Националног савета за научни и технолошки развој Републике
Србије, представљеном у Правилнику о поступку и начину вредновања и
квантитативном исказивању научноистраживачких резултата истраживача од 21. марта
2008. године, ово техничко решење се третира као резултат са ознаком М85 – нови
софтвер.
PB  - University of Belgrade, Faculty of Mechanical engineering, Belgrade
T2  - http://solar.mas.bg.ac.rs
T1  - Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података
UR  - https://hdl.handle.net/21.15107/rcub_machinery_5404
ER  - 

@misc{
author = "Gojak, Milan and Dudić, Dragana and Zlatanović, Ivan and Gligorević, Kosta and Urošević, Tijana and Rudonja, Nedžad and Burazer, Jela and Saljnjikov, Aleksandar",
year = "2013",
abstract = "Техничко решење представља софтвер за филтрирање, обраду и визуелизацију
прикупљених метеоролошких података.  Ово техничко решење припада области машинства, односно научној области термотехника – примењена термомеханика, дефинисана као матичном области Машинског факултета Универзитета у Београду. 
Класификацијом Националног савета за научни и технолошки развој Републике
Србије, представљеном у Правилнику о поступку и начину вредновања и
квантитативном исказивању научноистраживачких резултата истраживача од 21. марта
2008. године, ово техничко решење се третира као резултат са ознаком М85 – нови
софтвер.",
publisher = "University of Belgrade, Faculty of Mechanical engineering, Belgrade",
journal = "http://solar.mas.bg.ac.rs",
title = "Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података",
url = "https://hdl.handle.net/21.15107/rcub_machinery_5404"
}

Gojak, M., Dudić, D., Zlatanović, I., Gligorević, K., Urošević, T., Rudonja, N., Burazer, J.,& Saljnjikov, A.. (2013). Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података. in http://solar.mas.bg.ac.rs
University of Belgrade, Faculty of Mechanical engineering, Belgrade..
https://hdl.handle.net/21.15107/rcub_machinery_5404

Gojak M, Dudić D, Zlatanović I, Gligorević K, Urošević T, Rudonja N, Burazer J, Saljnjikov A. Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података. in http://solar.mas.bg.ac.rs. 2013;.
https://hdl.handle.net/21.15107/rcub_machinery_5404 .

Gojak, Milan, Dudić, Dragana, Zlatanović, Ivan, Gligorević, Kosta, Urošević, Tijana, Rudonja, Nedžad, Burazer, Jela, Saljnjikov, Aleksandar, "Софтвер за филтрирање, обраду и визуелизацију прикупљених метеоролошких података" in http://solar.mas.bg.ac.rs (2013),
https://hdl.handle.net/21.15107/rcub_machinery_5404 .

TY  - JOUR
AU  - Stakić, Milan B.
AU  - Banjac, M.
AU  - Urošević, Tijana M.
PY  - 2011
UR  - https://machinery.mas.bg.ac.rs/handle/123456789/1163
AB  - The paper addresses numerical simulation for the case of convective drying of hygroscopic material in a packed bed, analyzing agreement between the simulated and the corresponding experimental results. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material, it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate of the specific product is calculated by applying the concept of a "drying coefficient". Model validation was clone on the basis of the experimental data obtained with potato cubes. The obtained drying kinetics, both experimental and numerical, show that higher gas (drying agent) velocities (flow-rates), as well as lower equivalent grain diameters, induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity.
PB  - Brazilian Soc Chemical Eng, Sao Paulo
T2  - Brazilian Journal of Chemical Engineering
T1  - Numerical study on hygroscopic material drying in packed bed
EP  - 284
IS  - 2
SP  - 273
VL  - 28
DO  - 10.1590/S0104-66322011000200012
ER  - 

@article{
author = "Stakić, Milan B. and Banjac, M. and Urošević, Tijana M.",
year = "2011",
abstract = "The paper addresses numerical simulation for the case of convective drying of hygroscopic material in a packed bed, analyzing agreement between the simulated and the corresponding experimental results. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material, it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate of the specific product is calculated by applying the concept of a "drying coefficient". Model validation was clone on the basis of the experimental data obtained with potato cubes. The obtained drying kinetics, both experimental and numerical, show that higher gas (drying agent) velocities (flow-rates), as well as lower equivalent grain diameters, induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity.",
publisher = "Brazilian Soc Chemical Eng, Sao Paulo",
journal = "Brazilian Journal of Chemical Engineering",
title = "Numerical study on hygroscopic material drying in packed bed",
pages = "284-273",
number = "2",
volume = "28",
doi = "10.1590/S0104-66322011000200012"
}

Stakić, M. B., Banjac, M.,& Urošević, T. M.. (2011). Numerical study on hygroscopic material drying in packed bed. in Brazilian Journal of Chemical Engineering
Brazilian Soc Chemical Eng, Sao Paulo., 28(2), 273-284.
https://doi.org/10.1590/S0104-66322011000200012

Stakić MB, Banjac M, Urošević TM. Numerical study on hygroscopic material drying in packed bed. in Brazilian Journal of Chemical Engineering. 2011;28(2):273-284.
doi:10.1590/S0104-66322011000200012 .

Stakić, Milan B., Banjac, M., Urošević, Tijana M., "Numerical study on hygroscopic material drying in packed bed" in Brazilian Journal of Chemical Engineering, 28, no. 2 (2011):273-284,
https://doi.org/10.1590/S0104-66322011000200012 . .