TY  - JOUR
AU  - Milanović, Mihailo
AU  - Komatina, Mirko
AU  - Janković, Bojan Ž.
AU  - Stojiljković, Dragoslava
AU  - Manić, Nebojša G.
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10221
AB  - Sustainable development and mitigation of the climate changes are one of the main challenges of the circular economy, while the use of food industry residues could make an important contribution in tackling these challenges. In order to improve energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the entire processing chain should be further analyzed. Regarding this, a comprehensive kinetic study was performed to provide the detailed mechanism of moisture removal from base raw material. Industrial residues from apple juice production were used for isothermal thermogravimetric analysis in the air atmosphere at different temperatures. Based on experimental data, different kinetic models were applied to determine kinetic parameters and dominant conversion functions. The dependence of the activation energy evaluated by Friedman’s isoconversional method on the conversion degree shows that the drying process is complex one. The mechanism of drying process and corresponding kinetic parameters were determined by multivariate nonlinear regression program (model-based analysis) and checked by modulated isothermal prediction (for quasi-isothermal conditions) and the isothermal prediction (for different isothermal conditions) tests. It was pointed out that temperature-dependent reaction step controlling overall mechanism represents releasing of CO2 which can suppress autocatalytic action of the ethylene, influencing the flavor and texture changes of the apple tissue. Obtained results can be used for prediction of the life-time of studied material, corresponding to selected temperatures and different conversion levels.
T2  - Journal of Thermal Analysis and Calorimetry
T1  - The kinetic study of juice industry residues drying process based on TGA-DTG experimental data
DO  - 10.1007/s10973-022-11289-5
ER  - 

@article{
author = "Milanović, Mihailo and Komatina, Mirko and Janković, Bojan Ž. and Stojiljković, Dragoslava and Manić, Nebojša G.",
year = "2022",
abstract = "Sustainable development and mitigation of the climate changes are one of the main challenges of the circular economy, while the use of food industry residues could make an important contribution in tackling these challenges. In order to improve energy efficiency aspects of the industry residue treatment, generally, the drying process as the first step of the entire processing chain should be further analyzed. Regarding this, a comprehensive kinetic study was performed to provide the detailed mechanism of moisture removal from base raw material. Industrial residues from apple juice production were used for isothermal thermogravimetric analysis in the air atmosphere at different temperatures. Based on experimental data, different kinetic models were applied to determine kinetic parameters and dominant conversion functions. The dependence of the activation energy evaluated by Friedman’s isoconversional method on the conversion degree shows that the drying process is complex one. The mechanism of drying process and corresponding kinetic parameters were determined by multivariate nonlinear regression program (model-based analysis) and checked by modulated isothermal prediction (for quasi-isothermal conditions) and the isothermal prediction (for different isothermal conditions) tests. It was pointed out that temperature-dependent reaction step controlling overall mechanism represents releasing of CO2 which can suppress autocatalytic action of the ethylene, influencing the flavor and texture changes of the apple tissue. Obtained results can be used for prediction of the life-time of studied material, corresponding to selected temperatures and different conversion levels.",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "The kinetic study of juice industry residues drying process based on TGA-DTG experimental data",
doi = "10.1007/s10973-022-11289-5"
}

Milanović, M., Komatina, M., Janković, B. Ž., Stojiljković, D.,& Manić, N. G.. (2022). The kinetic study of juice industry residues drying process based on TGA-DTG experimental data. in Journal of Thermal Analysis and Calorimetry.
https://doi.org/10.1007/s10973-022-11289-5

Milanović M, Komatina M, Janković BŽ, Stojiljković D, Manić NG. The kinetic study of juice industry residues drying process based on TGA-DTG experimental data. in Journal of Thermal Analysis and Calorimetry. 2022;.
doi:10.1007/s10973-022-11289-5 .

Milanović, Mihailo, Komatina, Mirko, Janković, Bojan Ž., Stojiljković, Dragoslava, Manić, Nebojša G., "The kinetic study of juice industry residues drying process based on TGA-DTG experimental data" in Journal of Thermal Analysis and Calorimetry (2022),
https://doi.org/10.1007/s10973-022-11289-5 . .

TY  - CONF
AU  - Milanović, Mihailo
AU  - Komatina, Mirko
AU  - Janković, Bojan
AU  - Stojiljković, Dragoslava
AU  - Manić, Nebojša
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12625
AB  - To achieve sustainable development and mitigate the climate change challenges,  the use of food industry residues is an important part of the modern circular econ-  omy. The residues from the fruit juice production industry are nowadays commonly  used raw materials for producing different value-added products. In order to improve  the energy efficiency aspects of the industry residue treatment, generally, the drying  process as the first step of the whole processing chain should be further analyzed.  Regarding these facts, a comprehensive kinetic study was performed to provide the  detailed mechanisms of moisture removal from the base raw material. The industrial  residues from apple juice production were used for experimental isothermal TG anal-  ysis in the air atmosphere at five different temperatures. Based on experimental data,  different kinetic models were applied to determine the kinetic parameters and dom-  inant conversion functions. The obtained results of activation energy were compared  with literature data and further discussion about the decomposition mechanisms was  provided. The results of this research will be further used for developing the univer-  sal mathematical model of the drying process which could be applied for other sim-  ilar food materials and could provide new data for the energy efficiency improve-  ment of the food residues processing industry.
PB  - Poland: Wydawnictwo Naukowe WNPiD UAM
C3  - 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts
T1  - The kinetic study of juice industry residues drying process based on TG-DTG experimental data
SP  - 37
EP  - 37
UR  - https://hdl.handle.net/21.15107/rcub_vinar_12625
ER  - 

@conference{
author = "Milanović, Mihailo and Komatina, Mirko and Janković, Bojan and Stojiljković, Dragoslava and Manić, Nebojša",
year = "2021",
abstract = "To achieve sustainable development and mitigate the climate change challenges,  the use of food industry residues is an important part of the modern circular econ-  omy. The residues from the fruit juice production industry are nowadays commonly  used raw materials for producing different value-added products. In order to improve  the energy efficiency aspects of the industry residue treatment, generally, the drying  process as the first step of the whole processing chain should be further analyzed.  Regarding these facts, a comprehensive kinetic study was performed to provide the  detailed mechanisms of moisture removal from the base raw material. The industrial  residues from apple juice production were used for experimental isothermal TG anal-  ysis in the air atmosphere at five different temperatures. Based on experimental data,  different kinetic models were applied to determine the kinetic parameters and dom-  inant conversion functions. The obtained results of activation energy were compared  with literature data and further discussion about the decomposition mechanisms was  provided. The results of this research will be further used for developing the univer-  sal mathematical model of the drying process which could be applied for other sim-  ilar food materials and could provide new data for the energy efficiency improve-  ment of the food residues processing industry.",
publisher = "Poland: Wydawnictwo Naukowe WNPiD UAM",
journal = "17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts",
title = "The kinetic study of juice industry residues drying process based on TG-DTG experimental data",
pages = "37-37",
url = "https://hdl.handle.net/21.15107/rcub_vinar_12625"
}

Milanović, M., Komatina, M., Janković, B., Stojiljković, D.,& Manić, N.. (2021). The kinetic study of juice industry residues drying process based on TG-DTG experimental data. in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts
Poland: Wydawnictwo Naukowe WNPiD UAM., 37-37.
https://hdl.handle.net/21.15107/rcub_vinar_12625

Milanović M, Komatina M, Janković B, Stojiljković D, Manić N. The kinetic study of juice industry residues drying process based on TG-DTG experimental data. in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts. 2021;:37-37.
https://hdl.handle.net/21.15107/rcub_vinar_12625 .

Milanović, Mihailo, Komatina, Mirko, Janković, Bojan, Stojiljković, Dragoslava, Manić, Nebojša, "The kinetic study of juice industry residues drying process based on TG-DTG experimental data" in 17th International Congress on Thermal Analysis and Calorimetry : 8th Joint Czech-Hungarian-Polish-Slovakian Thermoanalytical Conference : 14th Conference on Calorimetry and Thermal Analysis of the Polish Society of Calorimetry and Thermal Analysis : Book of abstracts (2021):37-37,
https://hdl.handle.net/21.15107/rcub_vinar_12625 .