Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200051 (Institute of General and Physical Chemistry, Belgrade)

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Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200051 (Institute of General and Physical Chemistry, Belgrade) (en)
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 451-03-68/2020-14/200051 (Institut za opštu i fizičku hemiju, Beograd) (sr_RS)
Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 451-03-68/2020-14/200051 (Институт за општу и физичку хемију, Београд) (sr)
Authors

Publications

Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage

Smailagić, Anita; Stanković, Dalibor M.; Vranješ-Đurić, Sanja; Veljović, Sonja; Dabić Zagorac, Dragana; Manojlović, Dragan; Natić, Maja

(2021)

TY  - JOUR
AU  - Smailagić, Anita
AU  - Stanković, Dalibor M.
AU  - Vranješ-Đurić, Sanja
AU  - Veljović, Sonja
AU  - Dabić Zagorac, Dragana
AU  - Manojlović, Dragan
AU  - Natić, Maja
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/9514
AB  - Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd
T2  - Food Chemistry
T1  - Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
VL  - 346
SP  - 128896
DO  - 10.1016/j.foodchem.2020.128896
ER  - 
@article{
author = "Smailagić, Anita and Stanković, Dalibor M. and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić Zagorac, Dragana and Manojlović, Dragan and Natić, Maja",
year = "2021",
abstract = "Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd",
journal = "Food Chemistry",
title = "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage",
volume = "346",
pages = "128896",
doi = "10.1016/j.foodchem.2020.128896"
}
Smailagić, A., Stanković, D. M., Vranješ-Đurić, S., Veljović, S., Dabić Zagorac, D., Manojlović, D.,& Natić, M.. (2021). Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry, 346, 128896.
https://doi.org/10.1016/j.foodchem.2020.128896
Smailagić A, Stanković DM, Vranješ-Đurić S, Veljović S, Dabić Zagorac D, Manojlović D, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry. 2021;346:128896.
doi:10.1016/j.foodchem.2020.128896 .
Smailagić, Anita, Stanković, Dalibor M., Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan, Natić, Maja, "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage" in Food Chemistry, 346 (2021):128896,
https://doi.org/10.1016/j.foodchem.2020.128896 . .

Experimental and computational study of the two-fluid nozzle spreading characteristics

Pezo, Milada L.; Pezo, Lato; Dragojlović, Danka; Čolović, Radmilo; Čolović, Dušica; Vidosavljević, Strahinja; Hadnađev, Miroslav; Đuragić, Olivera

(2021)

TY  - JOUR
AU  - Pezo, Milada L.
AU  - Pezo, Lato
AU  - Dragojlović, Danka
AU  - Čolović, Radmilo
AU  - Čolović, Dušica
AU  - Vidosavljević, Strahinja
AU  - Hadnađev, Miroslav
AU  - Đuragić, Olivera
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/8921
AB  - Spray nozzles are widely used in processing industry for spreading evenly large amount of fluids. The expansion of fluid depends on the nozzle type, the parameters of the nozzle and the characteristics of the working fluids. The experiments were performed for five fluid types used in food/pharma/animal feed application (glycerol, soybean oil, molasses, hydroxypropyl methylcellulose, tara gum), three diameters of the nozzle (1 mm, 3 mm, 5 mm) and three fluid temperatures (40 °C, 50 °C and 60 °C). An experimentally validated numerical model was developed, based on laminar two-phase flow, investigating different liquids, assuming the ideal gas flow, applying the finite volume method and volume of the fluid model with interface tracking. The effects of liquid parameters, nozzle diameter and liquid temperature on the characteristics of the jet were also analysed by artificial neural network model. The nozzle diameter strongly influenced the spreading characteristics of the jet, while the temperature affected the liquid viscosity. The increase of the temperature also led to the augment of the spreading angle of the fluid passing from the nozzle and also the enhancement of the spaying liquid expansion. © 2020 Institution of Chemical Engineers
T2  - Chemical Engineering Research and Design
T1  - Experimental and computational study of the two-fluid nozzle spreading characteristics
VL  - 166
SP  - 18
EP  - 28
DO  - 10.1016/j.cherd.2020.11.027
ER  - 
@article{
author = "Pezo, Milada L. and Pezo, Lato and Dragojlović, Danka and Čolović, Radmilo and Čolović, Dušica and Vidosavljević, Strahinja and Hadnađev, Miroslav and Đuragić, Olivera",
year = "2021",
abstract = "Spray nozzles are widely used in processing industry for spreading evenly large amount of fluids. The expansion of fluid depends on the nozzle type, the parameters of the nozzle and the characteristics of the working fluids. The experiments were performed for five fluid types used in food/pharma/animal feed application (glycerol, soybean oil, molasses, hydroxypropyl methylcellulose, tara gum), three diameters of the nozzle (1 mm, 3 mm, 5 mm) and three fluid temperatures (40 °C, 50 °C and 60 °C). An experimentally validated numerical model was developed, based on laminar two-phase flow, investigating different liquids, assuming the ideal gas flow, applying the finite volume method and volume of the fluid model with interface tracking. The effects of liquid parameters, nozzle diameter and liquid temperature on the characteristics of the jet were also analysed by artificial neural network model. The nozzle diameter strongly influenced the spreading characteristics of the jet, while the temperature affected the liquid viscosity. The increase of the temperature also led to the augment of the spreading angle of the fluid passing from the nozzle and also the enhancement of the spaying liquid expansion. © 2020 Institution of Chemical Engineers",
journal = "Chemical Engineering Research and Design",
title = "Experimental and computational study of the two-fluid nozzle spreading characteristics",
volume = "166",
pages = "18-28",
doi = "10.1016/j.cherd.2020.11.027"
}
Pezo, M. L., Pezo, L., Dragojlović, D., Čolović, R., Čolović, D., Vidosavljević, S., Hadnađev, M.,& Đuragić, O.. (2021). Experimental and computational study of the two-fluid nozzle spreading characteristics. in Chemical Engineering Research and Design, 166, 18-28.
https://doi.org/10.1016/j.cherd.2020.11.027
Pezo ML, Pezo L, Dragojlović D, Čolović R, Čolović D, Vidosavljević S, Hadnađev M, Đuragić O. Experimental and computational study of the two-fluid nozzle spreading characteristics. in Chemical Engineering Research and Design. 2021;166:18-28.
doi:10.1016/j.cherd.2020.11.027 .
Pezo, Milada L., Pezo, Lato, Dragojlović, Danka, Čolović, Radmilo, Čolović, Dušica, Vidosavljević, Strahinja, Hadnađev, Miroslav, Đuragić, Olivera, "Experimental and computational study of the two-fluid nozzle spreading characteristics" in Chemical Engineering Research and Design, 166 (2021):18-28,
https://doi.org/10.1016/j.cherd.2020.11.027 . .
1

Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach

Pezo, Lato; Pezo, Milada L.; Banjac, Vojislav; Jovanović, Aca; Krulj, Jelena; Kojić, Jovana; Kojić, Predrag

(2020)

TY  - JOUR
AU  - Pezo, Lato
AU  - Pezo, Milada L.
AU  - Banjac, Vojislav
AU  - Jovanović, Aca
AU  - Krulj, Jelena
AU  - Kojić, Jovana
AU  - Kojić, Predrag
PY  - 2020
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/9118
AB  - The mixing quality of the pigeon diet mix was studied after the mixing in the Ross-type static mixer (pre-mixer) and the vertical feed mixer (final mixer in the line). Three different experiments were performed: firstly, the possibilities of static mixer were investigated, secondly the blending performance of the vertical feed mixer, and the combination of these approaches in the third experiment. The Discrete Element Method was used in numerical modelling of granular flow in the pre-mixer and the vertical feed mixer, to predict the inter-particle mixing quality, and the results of the mixing. The results of the model were compared with appropriate experiments. The main goal was to foresee the behaviour of mixture in two type of mixers and to evaluate the combined mixing action of these two mixers, in order to explore the possibilities to increase the mixing quality, shorten the mixing time and to reduce the energy consumption.
T2  - Powder Technology
T1  - Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach
VL  - 375
SP  - 20
EP  - 27
DO  - 10.1016/j.powtec.2020.07.104
ER  - 
@article{
author = "Pezo, Lato and Pezo, Milada L. and Banjac, Vojislav and Jovanović, Aca and Krulj, Jelena and Kojić, Jovana and Kojić, Predrag",
year = "2020",
abstract = "The mixing quality of the pigeon diet mix was studied after the mixing in the Ross-type static mixer (pre-mixer) and the vertical feed mixer (final mixer in the line). Three different experiments were performed: firstly, the possibilities of static mixer were investigated, secondly the blending performance of the vertical feed mixer, and the combination of these approaches in the third experiment. The Discrete Element Method was used in numerical modelling of granular flow in the pre-mixer and the vertical feed mixer, to predict the inter-particle mixing quality, and the results of the mixing. The results of the model were compared with appropriate experiments. The main goal was to foresee the behaviour of mixture in two type of mixers and to evaluate the combined mixing action of these two mixers, in order to explore the possibilities to increase the mixing quality, shorten the mixing time and to reduce the energy consumption.",
journal = "Powder Technology",
title = "Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach",
volume = "375",
pages = "20-27",
doi = "10.1016/j.powtec.2020.07.104"
}
Pezo, L., Pezo, M. L., Banjac, V., Jovanović, A., Krulj, J., Kojić, J.,& Kojić, P.. (2020). Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach. in Powder Technology, 375, 20-27.
https://doi.org/10.1016/j.powtec.2020.07.104
Pezo L, Pezo ML, Banjac V, Jovanović A, Krulj J, Kojić J, Kojić P. Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach. in Powder Technology. 2020;375:20-27.
doi:10.1016/j.powtec.2020.07.104 .
Pezo, Lato, Pezo, Milada L., Banjac, Vojislav, Jovanović, Aca, Krulj, Jelena, Kojić, Jovana, Kojić, Predrag, "Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach" in Powder Technology, 375 (2020):20-27,
https://doi.org/10.1016/j.powtec.2020.07.104 . .
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