Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Kuljanin Tatjana"'
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 2, Pp 65-68 (2018)
Impurities in the diffuse juice of sugar beet, especially pectins, interfere with the crystallization of sucrose. The purpose of this paper is to examine the properties of Al2(SO4)3 as an alternative coagulant, considering that the use of lime in the
Externí odkaz:
https://doaj.org/article/b6614352c7ac4695bf2f66d395c0530c
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Nićetin Milica R., Lončar Biljana LJ., Knežević Violeta M., Jevtić-Mučibabić Rada C.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 169-177 (2018)
In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO4 with the addition of various
Externí odkaz:
https://doaj.org/article/798247f9407c4ac3804f9ed3d39f3843
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta М.
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 177-185 (2017)
The affinity of calcium ion binding from CaO used in the most common process of purification of sugar beet juice is relatively low. Therefore, large amounts of this compound are required. This paper presents the theoretical basis of a novel sugar
Externí odkaz:
https://doaj.org/article/089e9721897e4d74bc6cc3ee5bbf0e01
Autor:
Nićetin Milica, Lončar Biljana, Filipović Vladimir, Knežević Violeta, Kuljanin Tatjana, Pezo Lato, Plavšić Dragana
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 4, Pp 193-196 (2015)
The aim of this study was to investigate effects of osmotic treatment on microbiological profile and water activity (aw) in celery leaves and root, in order to indicate the usefulness of this drying technique. Samples of celery leaves and root were d
Externí odkaz:
https://doaj.org/article/cd06b6e181764835a119cbb75885f43c
Autor:
Knežević Violeta, Pezo Lato, Lončar Biljana, Nićetin Milica, Filipović Vladimir, Gorjanović Stanislava, Sužnjević Desanka, Kuljanin Tatjana
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 4, Pp 175-178 (2015)
The presented paper describes an investigation of nettle leaves kinetics during osmotic treatment in two different osmotic solutions (sugar beet molasses and ternary solution, was made from sucrose in quantity of 1,200 g/kg water, NaCl in quantity of
Externí odkaz:
https://doaj.org/article/e4b2695311804db89a57d3518d3e9127
Autor:
Kuljanin Tatjana, Lončar Biljana, Nićetin Milica, Filipović Vladimir, Knežević Violeta, Jevtić-Mučibabić Rada
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 5, Pp 245-248 (2015)
Compounds with di- and trivalent cations as well as cationic and anionic polyelectrolytes could be used for purification of raw sugar beet juice. The new purification method based on the application of CaSO4, cationic and anionic polyelectrolytes are
Externí odkaz:
https://doaj.org/article/b43eb064fd6a4585baa3551ec973a97b
CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification
Autor:
Kuljanin Tatjana, Lončar Biljana, Pezo Lato, Nićetin Milica, Knežević Violeta, Jevtić-Mučibabić Rada
Publikováno v:
Hemijska Industrija, Vol 69, Iss 6, Pp 617-625 (2015)
Three pectin preparations were isolated from fresh sugar beet pulp during the 150 minutes of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1% (wt) solution of pectin. Studies were performed with 9 differen
Externí odkaz:
https://doaj.org/article/50ff83f0eb9d467c9ee153b0188269a7
Autor:
Kuljanin Tatjana, Lončar Biljana, Nićetin Milica, Filipović Vladimir, Knežević Violeta, Grbić Jasna
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 18, Iss 3, Pp 119-122 (2014)
In the sugar industry, calcium ions (in the form of CaO) that are commonly used to eliminate the pectin from beet juice have a relatively low binding affinity. The quantities of used lime are very large (15 g/100 g juice). The precipitation of pectin
Externí odkaz:
https://doaj.org/article/8c34df36877441a2971a53c65e3a5c14
Autor:
Lončar Biljana Lj., Pezo Lato L., Lević Ljubinko B., Filipović Vladimir S., Nićetin Milica R., Knežević Violeta M., Kuljanin Tatjana A.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 45-53 (2014)
Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine t
Externí odkaz:
https://doaj.org/article/328e94b285c44575965e00cdddd02608
Autor:
Kuljanin Tatjana A., Jevrić Lidija R., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S., Grbić Jasna P.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 1, Pp 89-97 (2014)
In sugar industry, there is a problem of the presence of undesirable macromolecules such as pectins in sugar beet juice. Separation of these compounds is done mostly by CaO. Calcium may cause undesirable process of alkalization of soil in the near
Externí odkaz:
https://doaj.org/article/c997f1340857499baa2c7a810fa52692