Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Mirjana Djurić"'
Publikováno v:
International Journal of Fatigue. 92:548-556
In the present paper, the residual strength of a pin-loaded lug and a finite plate, both with a semi-elliptical crack emanating from a hole, is examined. A new analytical methodology, based on Fracture Mechanics concepts, is proposed to analyse the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5854e3d18b394410ded02b2a4c7a5ca2
https://doi.org/10.1016/j.ijfatigue.2016.04.011
https://doi.org/10.1016/j.ijfatigue.2016.04.011
Autor:
Spasenija D. Milanović, Nataša Lj. Lukić, Mirjana Djurić, Miodrag N. Tekić, Svetlana S. Popović
Publikováno v:
Journal of Food Engineering. 101:296-302
Chemical cleaning of a severe in-pore-fouling may be improved by applying an ultrasound (US) field in a cleaning-in-place (CIP) system, under both the batch and flow conditions. This study is concerned with the cleaning of a 200-nm ceramic membrane,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53c71bb608f0a0cd2a7dd924201dc8b4
https://doi.org/10.1016/j.jfoodeng.2010.07.012
https://doi.org/10.1016/j.jfoodeng.2010.07.012
Publikováno v:
Separation Science and Technology. 45:1347-1353
Process duration and fresh water consumption were determined (experimentally and statistically) for variable volume diafiltration (VVD) of cottage cheese through a flat sheet membrane (0.046 m2). The VVD process was performed at two volume decreasing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::137d6ca047942b820ae9d717a829491c
https://doi.org/10.1080/01496391003745736
https://doi.org/10.1080/01496391003745736
Publikováno v:
Desalination. 250:136-143
The aim of this work was to investigate possible improvement of non-sucrose compounds separation from the syrup of raw brown sugar by application of a static mixer in an ultrafiltration process. The static mixer was expected to reduce the concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e060028a24600071a329bc6979137b
https://doi.org/10.1016/j.desal.2008.10.034
https://doi.org/10.1016/j.desal.2008.10.034
Autor:
Spasenija D. Milanović, Miodrag N. Tekić, Mirela D. Iličić, Mirjana Djurić, Svetlana S. Popović
Publikováno v:
Desalination. 249:293-300
Membrane process efficiency is governed by the formation of fouling deposits during processing of dairy fluids. Because of fouling with whey proteins, permeate flux can drastically decline during filtration process. This paper describes the flux reco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f16f0714ccca1a1e79811631050b7fc5
https://doi.org/10.1016/j.desal.2008.12.060
https://doi.org/10.1016/j.desal.2008.12.060
Publikováno v:
Journal of Food Engineering. 94:307-315
This work investigates fouling of ceramic membrane (200 nm) with whey proteins, followed by the full cycle of cleaning, i.e., pre-rinsing (with water), cleaning (with the solutions of cleaning agents) and final rinsing (with water). As cleaning agent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26ec7bdad28bacd8ce1a0b53a3826a44
https://doi.org/10.1016/j.jfoodeng.2009.03.022
https://doi.org/10.1016/j.jfoodeng.2009.03.022
Publikováno v:
Journal of the Serbian Chemical Society, Vol 74, Iss 3, Pp 331-347 (2009)
Journal of the Serbian Chemical Society
Journal of the Serbian Chemical Society
This paper gives a critical analysis of the equation that predicts and estimates the progress of degradation for various building materials, recently proposed by Matsufuji et al.1 After the analysis, the paper suggests an improved mathematical model,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b31cc67e511c91f80f26c8161cda2ff3
https://doi.org/10.2298/jsc0903331m
https://doi.org/10.2298/jsc0903331m
Autor:
Marijana Đ. Carić, Mirela D. Iličić, Eva S. Lončar, Ljiljana A. Kolarov, Spasenija D. Milanović, Mirjana Djurić, Radomir V. Malbaša
Publikováno v:
Food Chemistry. 112:178-184
This paper investigates the manufacture of milk-based beverages by application of several Kombucha starters. Local Kombucha culture was grown up on three substrates: sweetened black and green tea, and topinambur. Their concentrates were obtained by v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3f0f04ec16bb49018edf3e5f879cbda
https://doi.org/10.1016/j.foodchem.2008.05.055
https://doi.org/10.1016/j.foodchem.2008.05.055
Publikováno v:
Journal of Food Engineering. 85:387-392
A mathematical model based on the specific interfacial area as a key independent variable and titratable acidity content as a final goal was proposed for scaling-up Kombucha fermentation. The model was derived by processing data obtained from the exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e73aec7938b2c49b79364fcb31e1d6e
https://doi.org/10.1016/j.jfoodeng.2007.07.021
https://doi.org/10.1016/j.jfoodeng.2007.07.021
Publikováno v:
Food Chemistry. 106:1039-1045
Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha ( Acetobacter strains in symbiosis with Saccharomycodes ludwigii , Saccharomyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6734e257bcc2c4b118bce6dd75ee5d86
https://doi.org/10.1016/j.foodchem.2007.07.020
https://doi.org/10.1016/j.foodchem.2007.07.020