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Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. FOOD SCI TECHNOL INT 2023; 29:683-695. [PMID: 35746873 DOI: 10.1177/10820132221108708] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.
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Affiliation(s)
| | - Jana Zahorec
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nemanja Bojanić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Viktor Stojkov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, Miličević B, Šereš Z, Dokić L, Šoronja-Simović D, Jozinović A. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers (Basel) 2023; 15:2982. [PMID: 37514372 PMCID: PMC10386183 DOI: 10.3390/polym15142982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
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Affiliation(s)
- Ivana Nikolić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia
| | - Zita Šereš
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubica Dokić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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Djordjević M, Ambrus R, Maravić N, Vidović S, Šoronja-Simović D, Petrović J, Šereš Z. Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin. Food Technol Biotechnol 2022; 60:543-555. [PMID: 36816878 PMCID: PMC9901335 DOI: 10.17113/ftb.60.04.22.7734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 09/28/2022] [Indexed: 11/12/2022] Open
Abstract
Research background By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients. Experimental approach Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibre, inulin and sucrose as less energy-consumptive and less destructive approach than long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, intermolecular bonds and presence of functional groups, crystallinity and thermal properties, before and after the short-time micronization. Results and conclusions Particle size was successfully reduced to micron-scale already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity or present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed in modified sugar beet fibre with slightly wider particle size distribution than in other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization, which is favourable for their further application as excipients in the food matrix. Novelty and scientific contribution The corresponding research reports the short-time micronization impact on sugar beet fibre and modified sugar beet fibre, inulin and sucrose for the first time, hence contributing to the widening of their application as excipients in diverse products.
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Affiliation(s)
- Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia,Corresponding author: Phone: +381214853684, Fax: +38121450413, E-mail:
| | - Rita Ambrus
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Eötvös street 6, 6720 Szeged, Hungary
| | - Nikola Maravić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Senka Vidović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Biotechnology and Pharmaceutical Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
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Djordjević M, Šereš Z, Maravić N, Šćiban M, Šoronja-Simović D, Djordjević M. Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111988] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Halasi S, Djordjević M, Kiss F, Šoronja-Simović D, Maravić N, Horvat O, Šaranović Ž. ALIGNING NUTRITION KNOWLEDGE AND DIETARY HABITS OF GENERATION Z-IS THERE A ROOM FOR IMPROVEMENT? ffr 2021. [DOI: 10.5937/ffr0-30839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The potential association between determinants such as nutrition knowledge and dietary habits with obesity development among adolescents of generation Z (Zoomers) was investigated in the presented study. Data regarding meals consumption frequency, snack choice and familiarity with amounts of basic food nutrients in diet were gathered throughout a self-designed questionnaire from 854 adolescents (11‒18 years) attending elementary and secondary schools in the Autonomous Province of Vojvodina, Serbia. The corresponding data was analysed and discussed primarily concerning BMI-for-age, and subsequently, gender and educational stage. The association between BMI categories and examined determinants was tested using chi-square and multinomial logistic regression statistics. Although most of the surveyed adolescents had normal weight (72.1%), a notable share of overweight adolescents was also detected (17.9%). Additionally, observed irregularities in breakfast and dinner consumption frequencies and participants’ modest nutrition knowledge can contribute to further diet deterioration. Statistically significant but weak associations between BMI-for-age and choice of snack, dinner consumption frequency, as well as the frequency of salty snack and fast food consumption, were noted. Furthermore, an increase in nutrition knowledge was inversely associated with obesity prevalence (OR 6.56, 95% CI 1.388‒31.037).
As an outcome, the need for improvement regarding studied determinants especially nutrition knowledge is established and represents a task to achieve through health promotion strategies among generation Z.
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Selaković A, Nikolić I, Dokić L, Šoronja-Simović D, Šimurina O, Zahorec J, Šereš Z. Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Šoronja-Simović D, Zahorec J, Šereš Z, Maravić N, Smole Možina S, Luskar L, Luković J. Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers. Food Measure 2021. [DOI: 10.1007/s11694-020-00686-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Halasi S, Đorđević M, Kiss F, Šoronja-Simović D, Maravić N, Horvat O, Šaranović Ž. Aligning nutrition knowledge and dietary habits of generation Z: Is there a room for improvement? Food & Feed Res 2021. [DOI: 10.5937/ffr48-30839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The potential association between determinants such as nutrition knowledge and dietary habits with obesity development among adolescents of generation Z (Zoomers) was investigated in the presented study. Data regarding meals consumption frequency, snack choice and familiarity with amounts of basic food nutrients in diet were gathered throughout a self-designed questionnaire from 854 adolescents (11-18 years) attending elementary and secondary schools in the Autonomous Province of Vojvodina, Serbia. The corresponding data was analysed and discussed primarily concerning BMI-forage , and subsequently, gender and educational stage. The association between BMI categories and examined determinants was tested using chi-square and multinomial logistic regression statistics. Although most of the surveyed adolescents had normal weight (72.1%), a notable share of overweight adolescents was also detected (17.9%). Additionally, observed irregularities in breakfast and dinner consumption frequencies and participants' modest nutrition knowledge can contribute to further diet deterioration. Statistically significant but weak associations between BMI-forage and choice of snack, dinner consumption frequency, as well as the frequency of salty snack and fast food consumption, were noted. Furthermore, an increase in nutrition knowledge was inversely associated with obesity prevalence (OR 6.56, 95% CI 1.388-31.037). As an outcome, the need for improvement regarding studied determinants especially nutrition knowledge is established and represents a task to achieve through health promotion strategies among generation Z.
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Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chem 2019; 295:189-197. [PMID: 31174749 DOI: 10.1016/j.foodchem.2019.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).
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Affiliation(s)
- Marijana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Nikolić I, Dokić L, Rakić D, Tomović V, Maravić N, Vidosavljević S, Šereš Z, Šoronja-Simović D. The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ivana Nikolić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | - Ljubica Dokić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | - Dušan Rakić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | | - Nikola Maravić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | | - Zita Šereš
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
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Djordjević M, Šereš Z, Došenović T, Šoronja-Simović D, Maravić N, Kukić D, Nikolić I, Djordjević M. Sugar beet molasses purification by bentonite addition: Analysis of quality enhancement and treatment conditions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Djordjević M, Šoronja-Simović D, Nikolić I, Dokić L, Djordjević M, Šereš Z, Šaranović Ž. Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13797] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marijana Djordjević
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Dragana Šoronja-Simović
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Ivana Nikolić
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Ljubica Dokić
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Miljana Djordjević
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Zita Šereš
- Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia
| | - Žana Šaranović
- Economics Institute; kralja Milana 16 Belgrade 11000 Serbia
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Šereš Z, Kiš F, Šoronja-Simović D, Raspor P, Đorđević M, Đorđević M, Smole-Možina S, Maravić N, Zahorec J. Estimation of dietary habits and physical activity among young population in Vojvodina: BMI-for-age approach. Food & Feed Res 2018. [DOI: 10.5937/ffr1802159s] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Šoronja-Simović D, Šereš Z, Nikolić I, Šimurina O, Djordjević M, Maravić N. Challenges related to the application of high and low transmargarine in puff pastry production. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13265] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dragana Šoronja-Simović
- Department of Carbohydrate Food Engineering; University of Novi Sad Faculty of Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
| | - Zita Šereš
- Department of Carbohydrate Food Engineering; University of Novi Sad Faculty of Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
| | - Ivana Nikolić
- Department of Carbohydrate Food Engineering; University of Novi Sad Faculty of Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
| | - Olivera Šimurina
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
| | - Marijana Djordjević
- Department of Carbohydrate Food Engineering; University of Novi Sad Faculty of Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
| | - Nikola Maravić
- Department of Carbohydrate Food Engineering; University of Novi Sad Faculty of Technology, Bul. cara Lazara 1; 21000 Novi Sad Serbia
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Šereš L, Dokić L, Ikonić B, Šoronja-Simović D, Djordjević M, Šaranović Ž, Maravić N. Data-driven Modelling of Microfiltration Process with Embedded Static Mixer for Steepwater from Corn Starch Industry. Period Polytech Chem Eng 2017. [DOI: 10.3311/ppch.10400] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Cross-flow microfiltration using ceramic tubular membrane was applied for treatment of steepwater from corn starch industry. Experiments are conducted according to the faced centered central composite design at three different transmembrane pressures (1, 2 and 3 bar) and cross-flow velocities (100, 150 and 200 L/h) with and without the usage of Kenics static mixer. For examination of the influence of the selected operating conditions at which usage of the static mixer is justified, a response surface methodology and desirability function approach were used. Obtained results showed improvement in the average permeate flux by using Kenics static mixer for 211 % to 269 % depending on experimental conditions when compared to the system without the static mixer. As a result of optimization, the best results considering flux improvement as well as reduction of specific energy consumption were obtained at low transmembrane pressure and lower feed cross-flow rates.
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Šoronja-Simović D, Pajin B, Šubarić D, Dokić L, Šereš Z, Nikolić I. Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12887] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Biljana Pajin
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Drago Šubarić
- J. J. Strossmayer University Osijek, Faculty of Food Technology Osijek; 31000 Osijek Croatia
| | - Ljubica Dokić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
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Nikolić I, Dokić L, Krstonošić V, Šereš Z, Šoronja-Simović D. Possibility of the Production of Functional Low-Fat Food Spread of Hull-Less Pumpkin Seed Flour from Rheological and Textural Aspect. J Texture Stud 2014. [DOI: 10.1111/jtxs.12078] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ivana Nikolić
- Faculty of Technology; Carbohydrate Food Engineering; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Ljubica Dokić
- Faculty of Technology; Carbohydrate Food Engineering; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Veljko Krstonošić
- Faculty of Medicine; Department of Pharmacy; University of Novi Sad; Novi Sad Serbia
| | - Zita Šereš
- Faculty of Technology; Carbohydrate Food Engineering; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Dragana Šoronja-Simović
- Faculty of Technology; Carbohydrate Food Engineering; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
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Pajin B, Dokić L, Zarić D, Šoronja-Simović D, Lončarević I, Nikolić I. Crystallization and rheological properties of soya milk chocolate produced in a ball mill. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.06.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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