Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Stamenković Zoran"'
Autor:
Stamenković Zoran, Pavkov Ivan, Radojčin Milivoj, Kešelj Krstan, Vakula Anita, Novaković Tihomir
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 170-175 (2019)
The five most widely used mathematical models, which were additionally extended with a dimensionless coefficient (i.e. the drying air temperature), were examined for the best approximation of strawberry pulp convective drying in a thin stagnant layer
Externí odkaz:
https://doaj.org/article/114905d31f0e427ba64c6d4f2c60433f
Autor:
Pavkov Ivan, Stamenković Zoran, Radojčin Milivoj, Krstan Kešelj, Bikić Siniša, Lutovska Monika, Ponjičan Ondrej
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 151-157 (2019)
The hot air convective drying of blueberries (Vaccinium corymbosum) in a thin layer was performed using a laboratory-scale dryer. The experiments were carried out at drying air temperatures of 60, 70 and 80 o C, and drying air velocities of 0.5 and 1
Externí odkaz:
https://doaj.org/article/ff405da442334cefb9735e6156d6c6a0
Autor:
Kešelj Krstan, Babić Mirko, Pavkov Ivan, Radojčin Milivoj, Stamenković Zoran, Tekić Dragana, Ivanišević Mladen
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 190-194 (2019)
The purpose of this paper is to examine the effects of storage and treatment with sulfur dioxide of different concentration on the overall change in the color of dried apricots. Upon sulfurization of the prepared apricot samples, they were dried usin
Externí odkaz:
https://doaj.org/article/b45f3a8ad0124530b978276fd89c7194
Autor:
Pavkov Ivan, Stamenković Zoran, Radojčin Milivoj, Krstan Kešelj, Bursić Vojislava, Bikić Siniša, Mitrevski Vangelče
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 2, Pp 58-64 (2018)
The objective of this research was to investigate the influence of osmotic dehydration as a pre-treatment to the air drying of strawberries. Fresh, untreated strawberries were sliced and dried in a sucrose solution at a temperature of 50 oC and conce
Externí odkaz:
https://doaj.org/article/dbc08ca1ccdb47f5be85d4ca30b552b9
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 3, Pp 145-149 (2018)
This paper analyses various aspects of the cost-effectiveness of dried blueberry production. The drying performed was convective using straw as the main source of heat. A medium capacity dryer was used with a capacity of 400 kg of fresh blueberries p
Externí odkaz:
https://doaj.org/article/4a2b8ecfc43549f1a8610cc018ef596f
Autor:
Stamenković Zoran, Dolovac Ana, Pavkov Ivan, Bursić Vojislava, Radojčin Milivoj, Babić Mirko, Kešelj Krstan
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 4, Pp 153-156 (2018)
The aim of this paper is to present the influence of convective drying of organic pear pulp and adding ascorbic acid on changes in color, the difference in vitamin C content and also show the kinetics of convective drying. It was a two-factor experim
Externí odkaz:
https://doaj.org/article/4c6e5e2d26334a5fbfab0d4eaf6e14ef
Autor:
Lutovska Monika, Mitrevski Vangelce, Pavkov Ivan, Babić Mirko, Mijakovski Vladimir, Geramitcioski Tale, Stamenković Zoran
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 2, Pp 91-96 (2017)
In this paper, a faster and easier way, in comparison with classical methods, to determine the equilibrium moisture content in food materials is shown. The equilibrium moisture content is determined only experimentally, with determination of sorption
Externí odkaz:
https://doaj.org/article/9f2c53936dae41b591d20d60564ec96a
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 2, Pp 104-107 (2017)
Blanching is a regular procedure during the vegetable products processing like drying, freezing or canning). In this paper, testing was the influence of blanching carrot root in heated water temperature 80 and 100°C for a period of 1, 3 and 5 minute
Externí odkaz:
https://doaj.org/article/dce12cb0d5aa4c669245aab234eeb819
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 4, Pp 192-196 (2017)
Freeze-drying has proven to be one of the best drying processes thus far. The drying process itself lasts considerably longer than any other drying method. This paper makes a comparison of the energy consumption and time required for drying 100 kg of
Externí odkaz:
https://doaj.org/article/21c6c3740bd94be99212e527082890e2
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 2, Pp 93-96 (2016)
Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snack
Externí odkaz:
https://doaj.org/article/1030a64a09cf4752b3bb6baace76b2bc