Journal of Engineering & Processing Management

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Vol 11, No 1 (2019)

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Authors in this issue:

Adrienn Tóth, Ahmad Hosseini-Bandegharaei, Aleksandra Martinović, Aleksandra Porjazoska Kujundziski, An Marie Tistchenko, Anna Visy, Branislav Šojić, Branka Kaludjerovic, Csaba Németh, Dragan Tošković, Dragica Chamovska, Emna Ayari, Ervin Karić, Hidas Karina Ilona, Igor Tomašević, Ildikó Csilla Nyulas-Zeke, Ildikó Zeke, Ivan Petric, Jelena Avdalović, Jelena Milojković, Judit Csonka, Karina Hidas, Katarina Pantović Spajić, Katarina Zarubica, Klára Pásztor-Huszár, László Friedrich, Ljubica Vasiljević, Maja Ivić, Marija Jokanović, Marija Petrović, Mila Tomović, Miladin Gligorić, Milesa Sreckovic, Muhammed Ernur Akıner, Sanja Dobrnjac, Sanja Jevtic, Slaviša Stajić, Snežana Škaljac, Stevan Blagojević, Svetlana Pelemis, Tatjana Šoštarić, Veljko Zarubica, Vesna Cvijetinović, Vladan Mićić, Vladimir Tomović, Zoran Obrenović, Zorica Lopičić,

Published: 26.06.2019.

Contents

02.07.2018. Original scientific paper

HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By HIDAS KARINA ILONA, ILDIKÓ CSILLA NYULAS-ZEKE, LÁSZLÓ FRIEDRICH, ANNA VISY, JUDIT CSONKA, CSABA NÉMETH

02.07.2019. Original scientific paper

Determination and Application of Improved Kinetic Parameters for Simulation of Maleic Anhydride Synthesis in Industrial Fixed- Bed Reactor

The aims of this study were to determine improved kineticparameters in five kinetic models for oxidation of n-butane intomaleic anhydride in an industrial fixed-bed reactor, and tosimulate the reactor performance. On the basis of the measuredprocess parameters, inlet and outlet concentrations of n-butanewere calculated and then used to fit the kine...

By ERVIN KARIĆ, IVAN PETRIC, VLADAN MIĆIĆ

02.07.2019. Original scientific paper

Investigation of Characteristics and Thermal Behaviour of Lignocellulosic Waste Biomass Using Thermogravimetric Analysis

This paper focuses on lignocellulosic waste biomass originating from food industry, which should find its further application in order to fulfill demands of circular economy. Therefore, here are presented some of the chemical and physical properties that affect combustion process, as well as thermochemical reaction kinetics for lignocellulosic biom...

By ZORICA LOPIČIĆ, TATJANA ŠOŠTARIĆ, AHMAD HOSSEINI-BANDEGHARAEI, JELENA MILOJKOVIĆ, MARIJA PETROVIĆ, KATARINA PANTOVIĆ SPAJIĆ, JELENA AVDALOVIĆ

02.07.2019. Original scientific paper

Removing Products of Thermal Degradation from Edible Oils by Zeolite and by Clinoptilolite - Comparison of Results

When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free fatty acids, an increase in the peroxide number...

By SANJA DOBRNJAC, LJUBICA VASILJEVIĆ, STEVAN BLAGOJEVIĆ, MILADIN GLIGORIĆ, ZORAN OBRENOVIĆ, VESNA CVIJETINOVIĆ, DRAGAN TOŠKOVIĆ

02.07.2019. Original scientific paper

Using structural equation model to estimate nitrate pollution in the Melen Watershed of the Turkey

In this study, Bayesian technique was applied in order toestimate export coefficients for the Melen Watershed.Furthermore, instead of calculating the contributions ofsubwatersheds individually, the whole watershed was consideredfor the estimation of the total load at the outlet of the MelenWatershed using the calculated nitrate export coefficient. ...

By MUHAMMED ERNUR AKINER

02.07.2019. Original scientific paper

EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. I...

By ADRIENN TÓTH, CSABA NÉMETH, EMNA AYARI, KLÁRA PÁSZTOR-HUSZÁR, ILDIKÓ ZEKE, KARINA HIDAS, LÁSZLÓ FRIEDRICH

02.07.2019. Original scientific paper

Adsorption of phenol on polycrystalline gold from aqueous solutions

The presence of phenolic compounds as one of the most common organic pollutants in natural water (surface and ground waters) has been detected as a worldwide problem. Very small concentrations of phenols affect the quality of both environmental and household waters, and directly or indirectly impact lives in aquatic systems and humans, as well. Mos...

By DRAGICA CHAMOVSKA, ALEKSANDRA PORJAZOSKA KUJUNDZISKI

02.07.2019. Original scientific paper

Laser scattering, optical constants and connection to other material performances (Kerr constant, mobility/diffusion coefficient/electrophoresis and depolarization)

Scattering of optical photons from the view of parallel methods related to absorption, scattering, fluorescence, reflection with inclusion of the polarization states of laser beams from experiment and theory give many possibilities for obtaining indirect data on material, processes, and dynamics. As a method with minimal perturbations, if low power...

By MILESA SRECKOVIC, AN MARIE TISTCHENKO, SANJA JEVTIC, BRANKA KALUDJEROVIC, SVETLANA PELEMIS, KATARINA ZARUBICA, VELJKO ZARUBICA

02.07.2019. Original scientific paper

MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS

Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in...

By VLADIMIR TOMOVIĆ, BRANISLAV ŠOJIĆ, MARIJA JOKANOVIĆ, SNEŽANA ŠKALJAC, MAJA IVIĆ, MILA TOMOVIĆ, IGOR TOMAŠEVIĆ, SLAVIŠA STAJIĆ, ALEKSANDRA MARTINOVIĆ

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