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Ispitivan je uticaj vrednosti procesnih parametara: na tehnološku efikasnost procesa osmotske dehidratacije pilećeg mesa u vodenom rastvoru NaCl i saharoze i melasi; na nivo redukcije odabranih mikroorganizama (Escherichia coli, Salmonella spp., Listeria monocytogenes) u osmotskim rastvorima; na mikroorganizme prisutne na dehidrirajućem pilećem mesu; istraživana je podobnost osmotski dehidriranog pilećeg mesa za rast i razmnožavanje odabranih mikroorganizama tokom perioda skladištenja, uz definisanje zdravstveno bezbednog roka skladištenja na osnovu mikrobioloških i hemijskih analiza.Rezultati ispitivanja pokazuju da povećanje vrednosti procesnih parametara temperature, vremena trajanja procesa i koncentracije osmotskih rastvora dovodi do intenziviranja prenosa mase između dehidrirajućeg materijala i rastvora i povećanja efikasnosti procesa. Izlaganjem odabranih mikroorganizma osmotskim rastvorima postignuti su visoki nivoi njihove redukcije. U melasi postignuti su viši nivou redukcije mikroorganizama u poređenju sa vodenim rastvorom. Ostvareni nivoi redukcije odabranih mikroorganizama na pilećem mesu tokom procesa niži su u poređenju sa rezultatima redukcionih odnosa istih mikroorganizama direkno inokulisanih u istim osmotskim rastvorima. Sa protokom vremena skladištenja veštački kontaminiranog i osmotski dehidriranog pilećeg mesa, u oba osmotska rastvora, došlo je do smanjenja broja svih ispitivanih mikroorganizama. Proteolitički mikroorganizami nisu bili prisutni u dehidranom pilećem mesu, dok sadržaj histamina je pokazao da, tokom vremena skladištenja, nije dolazilo do degradacije proteina u mesu. Nakon 10 dana skladištenja meso nije bilo užeglo, a vrednosti malondialdehida su ukazale na pojavu užegnuća nakon 14 dana skladištenja.Na osnovu dobijenih rezultata razvijeni su modeli zavisnosti odziva procesa osmotske dehidratacije, nivoa redukcije ispitivanih mikroorganizama u osmotskim rastvorima, nivoa redukcije ispitivanih mikroorganizama na dehidriranom pilećem mesu i mikrobioloških i hemijskih odziva dehidriranog pilećeg mesa tokom skladištenja u zavisnosti od variranih vrednosti parametara procesa.Na osnovu dobijenih rezultata, kao optimalni parametri, mogu da se definišu: trajanje procesa od 5 časova, temperatura od 32°C u melasi, kao osmotskom rastvoru, maksimalne koncentracije. Svi postignuti nivoi redukcije mikroorganizama ukazuju na dobru osnovu za proizvodnju zdravstveno bezbednih proizvoda od pilećeg mesa. Analiza održivosti je pokazala da je osmotski dehidriranom pileće meso mikrobiološki i hemijski stabilno tokom skladištenja na temperaturi od 22 °C u trajanju od najmanje 10 dana., The effect of process parameters values on: technological efficiency of chicken meat osmotic dehydration process in water solution of NaCl and succrose and molasses; selected microorganisms (Escherichia coli, Salmonella spp., Listeria monocytogenes) in osmotic solutions reduction levels; selected microorganisms on dehydrating chicken meat reduction levels, is investigated. The osmodehydrated chicken meat suitability for selected microorganisms’ growth and multiplication during storage period is also investigated, together with defining health safe storage period, on the basis of microbiological and chemical analysis.Results shows that increase of process parameters of temperature, duration and osmotic solutions’ concentrations leads to mass transfer increase between dehydrating material and osmotic solutions and process efficiency increase. Exposure of selected microorganisms to osmotic solution has led to high levels of reductions of their numbers. Processes in molasses had higher levels of microorganisms’ reductions in comparison to the water solution. Achieved levels of the selected microorganisms’ on chicken meat reductions were lower in comparison to the results of reduction of the same microorganisms directly inoculated in the same osmotic solutions. With the increase of the inocualted, osmotically dehydrated chicken meat storage time in both osmotic solutions, decrease of all tested microorganisms occured. Proteolytic microorganisms were not detected in dehydrated chiken meat, while histamin content showed that, during storage, there was no meat protein degradation. After 10 days of storage, meat was not rancid, while malondialdehid values showed that lipid oxidation occured after 14 days of storage. On the basis of obtained results, mathematical models of dependance of: osmotic dehydration process responces; selected micororganisms in osmotic solutions reduction levels; selected microorganisms on osmodehydrated chicken meat reduction levels; and osmodehydrated chicken meat during storage microbiological and chemical responces; from varied process parameters, were developed.Based on obtained results, as optimal process parameters it can be defined: 5-hour process, at 32 °C, in molasses of maximal concentration, as osmotic solution. All achived microorganisms’ reduction levels can indicate on good basis of health safe chicken meat production. Analysis of storage duration has shown that osmotdehydrated chicken meat is microbilogicaly and chemicaly stabile during sotrage at 22 °C in period of at least 10 days.

U ovom radu proučavana je osmotska dehidratacija korena i lista celera u dva različita osmotska rastvora: vodenom rastvoru saharoze i natrijum hlorida i melasi šećerne repe. Ispitivan je uticaj temperature procesa (20°C, 35°C i 50°C) i vremena imerzije (1, 3 i 5h) na gubitak vode, priraštaj suve materije, sadržaj suve materije, vrednosti aktivnosti vode, promenu antioksidativne aktivnosti, promenu boje i promenu mineralnog sastava (K, Mg, Ca, Fe) tokom osmotske dehidratacije korena i lista celera.Dokazano je da se povećanjem temperature i produženjem vremena trajanja procesa pospešuje prenos mase tj. migracija molekula vode iz tretiranog biljnog materijala u okolni rastvor, i prodiranje molekula rastvorene supstance iz osmotskog rastvora u tretirano biljno tkivo. Snižene aw vrednosti u svim ispitivanim uzorcima ukazuju na pozitivan uticaj osmotske dehidratacije na mikrobiološku stabilnost tretiranog korena i lista celera, što je potvrdila i mikrobiološka analiza.Nasuprot rastvoru saharoze i natrijum hlorida koji je uticao na opadanje ukupne antioksidativnosti osmotski dehidriranih uzoraka, melasa šećerne repe, kao bogat izvor prirodnih antioksidanasa, doprinosi povećanju antioksidativnosti i poboljšanju funkcionalnog kvaliteta dehidriranog produkta. Usled transfera bojenih materija (melanoidina) iz melase, dolazi do tamnjenja tretiranih uzoraka. Bojene materije iz melase, zbog svojih antioksidativnih svojstava takođe doprinose poboljšanju antioksidativnosti krajnjeg produkta. Dobijeni rezultati su pokazali značajno poboljšanje mineralnog sastava korena i lista celera, dehidriranih u melasi šećerne repe, dok je kod uzoraka tretiranih u rastvoru saharoze i natrijumhlorida uočeno smanjenje sadržaja ispitivanih mineralnih materija.Statističkom obradom rezultata, uočeno je da su optimalni procesni parametri u pogledu efikasnosti procesa, kao i mikrobiološkog, nutritivnog, senzornog i funkcionalnog kvaliteta osmotski dehidriranog korena i lista celera, vreme trajanja procesa od 5h, na temperaturi od 50°C, u melasi šećerne repe kao osmotskom rastvoru., In this thesis, the osmotic dehydration of celery leaves and root in two different osmotic solutions (sucrose and sodium chloride dissolved in water and sugar beet molasses), was investigated. The effect of process temperature (20°C, 35°C i 50°C) and immersion time (1, 3 and 5h) on water loss, solid gain, dry matter content, value of water activity, change of antioxidant activity, change of color parameters and change of mineral composition (K, Mg, Ca, Fe) was investigated.It was found that increasing of process temperature and immersion time enhance mass transfer, intesifying migration of water molecules from the treated plant material into the surrounding solution and penetration of dissolved substances molecules from the osmotic solution into the treated plant tissue. Reduced aw values in all examined samples indicate a positive effect of osmotic dehydration on the microbiological stability of the treated celery leaves and root, which was also confirmed by the microbiological analysis.Contrary to the solution of sucrose and sodium chloride, which was contributed to the decrease in total antioxidantivity of osmotically dehydrated samples, sugar beet molasses, as a rich source of natural antioxidants, contributed to an increase in antioxidant activity and an improvement in the functional quality of the dehydrated products. Due to the transfer of colored substances (melanoidins) from the molasses, the color of treated samples was darker. The colored substances from molasses, due to their antioxidant properties, also contribute to the enhancement of the antioxidativity of the final product. The results showed a significant improvement of the mineral content of celery leaves and root dehydrated in sugar beet molasses, while the samples treated in sucrose and sodium chloride solution show reduction of the examined mineral matters.Statistical analysis revealed that optimal process parameters in terms of process efficiency, as well as the microbiological, nutritive, sensory and functional quality of the osmotically dehydrated celery leaves and root were: the process time of 5 hours, at a temperature of 50°C, in sugar beet molasses as an osmotic solution.

Termalne osobine svinjskog mesa (Longissimus dorsi) osmotski dehidratisanog u melasi šećerne repe i svežeg svinjskog mesa praćene su metodama termalne analize: Diferencijalnom skenirajućom kalorimetrijom (DSC), termogravimetrijskom analizom (TGA), modulovanom diferencijalnom skenirajućom kalorimetrijom (MDSC). Dobijeni rezultati pokazuju postojanje novonastale proteinske osnove osmotski dehidratisanog svinjskog mesa koji je posledica smanjenja količine vode i interakcije komponenti melase s proteinima mesa. Nađeno je da osmotskom dehidratacijom dolazi do promene i pregrupisavanja preostale slobodne vode u dva oblika, što ukazuje na mehaničko strukturne promene u interfibrilarnoj mreži i pojednostavljivanje strukture proteinske osnove. Definisani su nastali strukturni nivoi proteinske osnove: strukturni nivo vode vezane na protein tj. postojanje proteinske strukture i posle osmotske dehidratacije -strukturni nivo I; strukturni nivo mreže sa ujednačeno manjim porama tj. nivo energetski jače vezane imobilizirane -strukturni nivo II; strukturni nivo mreže sa ujednačeno većim porama tj. nivo energetski slabije vezane imobilizirane -strukturni nivo III.Ispitivanjem termalnih osobina uzoraka osmotski dehidratisanog mesa sa smanjenom vlagom ( ispod 20%) nađeno je postojanje staklastog prelaza pošto je najveća količina vode vezana za čvrsti matriks. Definisani su optimalni uslovi rehidratacije osmotski dehidratisanog svinjskog mesa, te su određene Pelegove konstante rehidratacije. Nađeno je postojanje nativnih struktura proteina u osmotski dehidtiranom mesu i određeni su kinetički parametri denaturacije (Ea, kb) svežeg i osmotski dehidriranog mesa. Određen je sadržaj makroelemenata osmotski sušenog svinjskog mesa. Radi objašnjenja složenosti interakcija proteina mesa i sastojaka osmotskog rastvora melase koje se odvijaju pri dehidrataciji, kao model sistem poslužila je interakcija proteina albumina goveđeg seruma (BSA) s jonima nekih makroelemenata prisutnih u melasi., Thermal properties of pork meat (Longissimus dorsi) osmotically dehydrated in sugar beet molasses and fresh pork were followed by the methods of thermal analysis: Differential Scanning Calorimertry (DSC), Thermogravimetric Analysis (TGA), Modulated Differential Scanning Calorimetry (MDSC). The results indicate the existence of newly formed protein matrix as a consequence of osmotic dehydration of pork meat: reducing the amount of water and the interaction of the components of molasses and meat proteins. It has been found that changes were induced by the process of osmotic dehydration, and rearrangeement of the remaining free water in two forms. Also as a consequence of the osmotic dehydration, structural changes in the interfibrilar network and simplifying of the original structure of the meat protein matrix were occurred. A structural levels of protein matrix were defined: as structural level of the water bound to the protein, meaning the existence of protein structure and after osmotic dehydration Structural level I; a structural level with uniformly small pores in the network of formed protein matrix: energy level of more tightly immobilized water –Structural level II; and structural level of network with uniformly larger pores, energy level of lower bound immobilized water - Structural level III. By characterization of the thermal properties of the samples of osmotically dehydrated meat with reduced moisture (below 20%) the glass transition was found, as most of the water bound to a solid matrix.The optimal conditions for rehydration of dehydrated pork meat were defined, and Peleg‘s rehydration constants were obtained. It was found that the existence of the native structure of the protein in the osmotically dehydrated meat, and the kinetic parameters of protein denaturation (Ea, kb) of fresh and dehydrated meat were obtained. The content of macroelements in the osmotically dehydrated, fresh pork meat and in the sugar beet molasses were obtained. In order to explain the complexity of the interaction of meat proteins with the components of the osmotic solution -molasses that occur in the dehydration process, the model-system of the protein bovine serum albumin (BSA) interaction with the ions were implied to present simple interaction of some major elements with a protein matrix followed by DSC and ITC .

Hemometrijskim metodama (deskriptivna statistika, analiza glavnih komponenti, veštačke neuronske mreže i fazi optimizacija) analizirani su rezultati procesa osmotske dehidratacije mesa srebrnog karaša, sa ciljem unapređenja efikasnosti osmotskog tretmana i pronalaženja optimalnih tehnoloških parametara. Osmotski tretman se odvijao u tri osmotska rastvora (vodeni rastvor natrijum hlorida i saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa šećerne repe) različitih koncentracija, na četiri temperature (10°C, 20°C, 35°C i 50°C) i pri tri vremena procesa (1, 3 i 5h). Posmatrani su sledeći odzivi sistema: gubitak vode, priraštaj suve materije, povećanje sadržaja suve materije, sniženje aktivnosti vode i promena sadržaja minerala (Na, K, Ca i Mg). Karakterizacijom osmotski dehidriranog ribljeg polupoizvoda, pojašnjeni su efekti osmotskog tretmana i inovatinog osmotskog rastvora na senzorne osobine, hemijski i mikrobiološki profil tretiranog mesa ribe. Rezultati ispitivanja pokazuju da se primenom procesa osmotske dehidratacije povećava gubitak vode, priraštaj suve materije i sadržaj suve materije u svim uzorcima mesa srebrnog karaša. Za sva tri osmotska rastvora, najveće vrednosti dobijene su nakon 5 časova, pri najvišim temperaturama i u najvećim koncentracijama rastvora. Povećavanjem temperature procesa, koncentracije rastvora i vremena trajanja procesa, povećan je sadržaj posmatranih minerala u tretiranom mesu ribe. Rezultati ANOVA testa pokazali su da na vrednosti posmatranih odziva statistički značajno utiču sva tri parametra: vreme, temperatura i koncentracija. PCA analizom procesa utvrđeno je da su pri izračunavanju prve glavne komponente najveći uticaj imale vrednosti svih odziva osim aw vrednosti, dok je ona najviše uticala na proračun druge glavne komponente. Iako su modeli veštačkih neuronskih mreža kompleksniji od modela polinoma drugog reda, mreže su pokazale bolji učinak usled visoke nelinearnosti razvijenih sistema. Primenom fazi optimizacije postignute optimalne vrednosti procesnih parametara za vodeni rastvor natrijum hlorida i saharoze su bile na nižim temperaturama i nižim koncentracijama rastvora, dok su za rastvore sa melasom šećerne repe optimalne vrednosti na maksimumima posmatranih opsega temperature i koncentracije rastvora. Procesom osmotske dehidratacije smanjen je inicijalni broj bakterija u mesu srebrnog karaša. Hemijskim i senzorskim analizama utvrđeno je da je melasa šećerne repe zbog svog kompleksnog nutritivnog sastava povoljnije je delovala na promenu hemijskog sastava i senzorne osobine uzoraka u odnosu na druga dva rastvora. Chemometric methods (descriptive statistics, principal components analysis, artificial neural networks and fuzzy optimization) were used to analyze the results of osmotic dehydration of silver crucian carp, with the aim of improving the efficiency of the osmotic treatment and finding the optimal technological parameters. The osmotic treatment was carried out in three osmotic solution (aqueous sodium chloride and sucrose solution, sugar beet molasses and the combination of these two solutions) of varying concentrations, at four temperatures (10°C, 20°C, 35°C and 50°C) and at three processing times (1, 3 and 5 h). The observed system responses were: water loss, solid gain, increase in dry matter content, reduction of water activity and changes in mineral content (Na, K, Ca and Mg). The characterization of dehydrated fish, explained the effects of osmotic treatment on its sensory properties, chemical and microbiological profile. Results have shown that the application of osmotic dehydration increases water loss, solid gain and dry matter content in all samples of fish meat. For all three osmotic solution, the highest values were obtained after 5h, at the highest temperatures and in the highest concentration of the solution. By increasing the process temperature, concentration and time, increased the mineral content in the fish meat. The results of the ANOVA test have shown that the values of the observed responses significantly affect all three parameters: time, temperature and concentration. PCA analysis process has found that on calculation of the first principal component all response values except aw value had the greatest impact, while aw value had the most influence on the calculation of the other major component. Although models of artificial neural network models are more complex than second order polynomial, the network showed better performance due to the high nonlinearity of the developed system. Application of fuzzy optimization obtained optimal values of the process parameters for aqueous solution of sodium chloride and sucrose were at lower temperatures and lower concentrations of the solution, while the solutions with molasses optimal values of the maxima observed ranges of temperature and solution concentration. The process of osmotic dehydration has reduced the initial number of bacteria in meat silver carp. Chemical and sensory analyzes have shown that the sugar beet molasses due to its complex nutritional composition has a better effect on changing the chemical composition and sensory characteristics of the samples.

Osmotska dehidratacija, osobito uz prethodnu obradu ultrazvukom značajno utječe na termofizička svojstva, fazne prijelaze i stanje vode u hrani. Pomoću diferencijalne motridbene kalorimetrije (DSC) mogu se dobiti osnovne informacije o faznim prijelazima kao što je staklasti prijelaz, koji pojašnjava pojam stabilnosti hrane tijekom procesiranja i skladištenja. Cilj rada bio je istražiti utjecaj različitih šećera (fruktoze, saharoze) i njihovih kombinacija s trehalozom (45% F + 10% T i 45% F + 20% T; 45% S + 10% T i 45% S + 20% T) te narančinog sirupa (65% NS) na temperaturu staklastog prijelaza osmotski dehidratirane i liofilizirane kore naranče. Također je praćen njihov utjecaj na boju (albeda i flaveda) i teksturu kore naranče. Obrada je provedena u uvjetima atmosferskog tlaka uz miješanje (OD), vakuuma (PVOD) i vakuuma s primjenom ultrazvuka (UZPVOD). Utjecaj trehaloze na porast Tg bio je najveći (oko 15 °C) na primjeru obrada sa kombinacijama saharoze i trehaloze. Povećanje koncentracija šećera imalo je značajan utjecaj na indeks učinkovitosti procesa osmotske dehidratacije (DEI). Pad L* vrijednosti kod svih obrada bio je veći u više poroznom albedu. Ultrazvučna pulsirajuća vakuum obrada (UZPVOD) je značajnije utjecala na omekšavanje teksture od osmotske dehidratacije pri atmosferskom tlaku (OD) i pulsirajuće vakuum obrade (PVOD). Osmotic dehydration, especially with pre-treatment ultrasound significantly affects the thermo-physical properties, phase transitions and the state of water in foods. Using differential scanning calorimetry (DSC) can be obtained by the basic information of phase transitions such as the glass transition, which illustrates the concept of the stability of the food during processing and storage. The aim of this study was to investigate the effect of different sugars (fructose, sucrose) and their combination with trehalose (45% F + T 10% and 45% F + 20% T, 45% S + 10% T and 45% S + 20% T) and orange syrup (65% DC) on the glass transition temperature osmotically dehydrated and freeze-dried orange peel. It is also accompanied by their effect on the color (albedo and flavedo) and texture of orange peel. Treatment is carried out under atmospheric pressure with stirring (AT), a vacuum (PVOD) and with vacuum application of ultrasound (UZPVOD). Effect of trehalose on the increase was highest Tg (about 15 ° C) for example by treatment with a combination of sucrose and trehalose. Increasing the concentration of sugar had a significant impact on the index of efficiency of the process of osmotic dehydration (DEI). Decline of L * values in all treatment was higher in the more porous albedo. Ultrasound pulsed vacuum processing (UZPVOD) has materially affected on the softening texture of osmotic dehydration at atmospheric pressure (OD) and pulsed vacuum processing (PVOD).

U ovom radu je obrađen postupak spontane fermentacije tradicionalnog proizvoda, fermentisanog kupusa u glavicama. U prvom delu urađena je karakterizacija domaće tradicionalne populacije Futoški u odnosu na uvozni hibrid Bravo. Na osnovu PCA analize i analize standardnih ocena SS fizičkih, hemijskih i senzorskih paramentara odabrani su uzorci povoljni za proces fermentacije. Proces fermentacje je obavljen na temperaturama 16-18oC, 18-20oC i 20-20oC, i sa razliĉitim koncentracijama soli od 1, 1,5 i 2 %. Analizirani su fizički, hemijski, mikrobiološki parametri i senzorske osobine kupusa tokom fermentacije. Metodom odzivne površine sa analizom varijanse (ANOVA) modela odziva za svaki od analiziranih karakteristika i objašnjeno je koji od parametara procesa temperatura, koncentracija soli i vreme trajanja procesa ima statistiĉki značajan uticaj na formiranje matematiĉkih modela odziva, prikazanih u obliku polinoma drugog reda (SOP). Zaključeno je da Futoški kupus postiţe brţe završnu taĉku fermentacije u odnosu na hibrid Bravo. Drugi korišćeni tehnološki postupak u ovom radu je osmotska dehidratacija. Kupus je dehidriran u tri osmotska rastvora (vodeni rastvor natrijum hlorida i saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa šećerne repe) različitih koncentracija, na tri temperature (20°C, 35°C i 50°C) i pri tri vremena trajanja procesa (1, 3 i 5h). Mereni i računati odzivi procesa osmotske dehidratacije bili su: sadržaj suve materije, gubitak vode, prirast suve materije i indeks efiksanosti procesa. Rezultati ispitivanja pokazuju da povećanje tehnoloških parametara temperature i vremena procesa, kao i koncentracije osmotskih rastvora dovode do intenziviranja prenosa mase u procesu i povećanja vrednosti odzivnih parametara procesa. Takođe, zaključeno je da tokom osmotske dehidratacije u melasi šećerne repe dolazi do obogaćivanja kupusa nutritivnim komponentama, naročito kalijumom. Treći segment ovog rada je analiza održivosti osmotski dehidriranog kupusa pakovanog u modiifikovanoj atmosferi dve različite smeše gasova N2 i CO2. Analizom hemijskih, mikrobioloških i senzorskih svojstava zaključeno je da ovaj osmotski dehidriran kupus pakovan na navedeni način ima održivost od 90 dana. This paper describes the process of spontaneous fermentation of traditional product, fermented whole cabbage. In the first part characterization of the local traditional type Futoški cabbage in relation to imported hybrid Bravo was done. Based on the PCA analysis and analysis of the standard score SS physical, chemical and sensory parameters favorable samples for the process of fermentation were selected. The process of fermentation was carried out at three temperatures: 16-18oC, 18-20oC and 20-20oC, and with various concentrations of salt: 1, 1.5 and 2%. The physical, chemical and microbiological parameters, as well as sensory properties of cabbage during fermentation were analyzed. Response surface method with analysis of variance (ANOVA) model response for each of the analyzed characteristics was used and it was explained which of the process parameters (temperature, salt concentration and the duration of the process) had a statistically significant effect on the formation of mathematical models of response, presented in the form of a second order polynomial (SOP). It was concluded that Futoški cabbage faster achieved end point of fermentation as compared to a hybrid Bravo. Another technological method used in this investigation was the osmotic dehydration. Cabbage was dehydrated with three osmotic solutions (an aqueous solution of sodium chloride and sucrose; the combination of an aqueous solution of sodium chloride and sucrose with molasses; sugar beet molasses) of different concentrations, at three temperatures (20°C, 35°C and 50°C) and at three times of the process duration (1, 3, and 5h). The measured and calculated responses of osmotic dehydration process were: dry matter content, water loss, solid gain and the index of efficiency of the process. Test results shown that increase of the technological parameters of temperature and time of process, as well as the concentration of osmotic solutions lead to the intensification of mass transfer in the process and increase values of response parameters of the process. Also, it was concluded that during osmotic dehydration in sugar beet molasses cabbage was enriched with nutritional components, especially potassium. The third segment of this investigation was to analyze the viability of osmotically dehydrated cabbage packaged in modified atmosphere, with two different mixtures of N2 and CO2. Analyzing chemical, microbiological and sensory properties it was concluded that the osmotically dehydrated cabbage packaged in this manner has the sustainability of 90 days.

U ovom radu je izvršena osmotska dehidratacija jabuke imrkve u rastvorima saharoze i melasi šećerne repe.Ispitivan je uticaj temperature (45, 55 i 65ºC),koncentracije osmotskog rastvora (rastvori melase - 80,60 i 40 mas.%; rastvori saharoze - 70, 50 i 30 mas.%) ivremena imerzije (1, 3 i 5 h) na sadržaj suve materije(SM), aw vrednost, gubitak vode (WL) i priraštaj suvematerije (SG). Dokazano je da se sa povišenjemtemperature i koncentracije osmotskog rastvora iproduženjem vremena imerzije pospešuje prenos masetokom osmotske dehidratacije jabuke i mrkve. PomoćuPelegovog modela je opisana kinetika procesa osmotskedehidratacije i određene su ravnotežne vrednostiosnovnih kinetičkih parametara (WL∞ i SG∞).Za modelovanje zavisnosti WL, SG, SM i aw od ispitivanihfaktora (temperatura, koncentracija rastvora i vremeimerzije) primenjena je metoda odzivne površine (RSM).Korišćen je 33 potpuni faktorijalni eksperimentalni plansa tri faktora na tri nivoa. Za svaki od pomenutih odzivadefinisan je polinom drugog reda i određeni sukoeficijenti polinoma, a analizom varijanse je potvrđena tačnost modela. Formirani modeli su korišćeni zaoptimizaciju procesa osmotske dehidratacije jabuke imrkve, sa ciljem da se postigne što veći WL i SM, saistovremeno minimalnim SG i aw vrednostima, a da sepri tom energetski zahtevi za izvođenje procesa sveduna minimum. Optimalni uslovi za izvođenje procesa suodređeni grafičkom metodom pomoću Maple 15softvera.Pored toga, u radu je ispitana i mogućnost višestrukeupotrebe melase šećerne repe kao osmotskog rastvora,tako što je ista melasa korišćena kao osmotski rastvor u7 sukcesivnih osmotskih dehidratacija. Utvrđeno je dase na ovaj način smanuje ekološki rizik i količina melasepotrebne za izvođenje osmotske dehidratacije. Ispitanaje i mogućnost proizvodnje bioetanola iz melasekorišćene u procesu osmotske dehidratacije jabuke.Upoređena je dinamika fermentacije, prinos etanola iiskorišćenje melase između sveže melase (M0) i melasekorišćene u procesu osmotske dehidratacije (M1).Korišćenjem melase nakon osmotske dehidratacijejabuke postiže se viši stepen iskorišćenja suve materijemelase, skraćuje se trajanje fermentacije i može sepostići ušteda procesne vode za pripremu podloge zafermentaciju., In this thesis, the osmotic dehydration of apple and carrot in sucrose solution and sugar beet molasses was studied. Effect of temperature (45, 55 and 65 º C),concentration of osmotic solution (sugar beet molasses - 80, 60 and 40 wt.% ; sucrose solution - 70, 50 and 30 wt.%) and immersion time (1, 3 and 5 h ) on dry matter content (SM), aw value, water loss (WL) and solid gain (SG) was investigated. It was found that increasing of process temperature, solution concentration andimmersion time enhance mass transfer during osmotic dehydration of apple and carrot. Kinetics of osmotic dehydration process was described using Peleg’s modeland equilibrium values of the basic kinetic parameters (WL∞ and SG∞) were estimated.Response surface methodology (RSM) was used in order to model mathematical dependence between WL, SG, SM, aw and examined factors (temperature, solutionconcentration and immersion time). Experiments were designed according to 33 full factorial experimental design with three factors each at three levels. For eachresponse, second order polynomial models were developed and the polynomial coefficients were determined. Accuracy of the each model was checked byanalysis of variance (ANOVA). Polynomial models were used to find the optimum processing conditions that yield maximum WL and SM, minimum SG and aw duringosmotic dehydration and, on the other hand, to reduce energy requirements for the process. Optimal process conditions were determined by graphical method usingMaple 15 software.In addition, this thesis examines the possibility of reusing of sugar beet molasses during osmotic dehydration. The same molasses was used as osmotic solution in 7 successive cycles of osmotic dehydration. It was found that reusing of sugar beet molasses reduces environmental risks and amount of molasses requiredfor the process. The possibility of ethanol production from molasses used in the process of osmotic dehydration of apples was also investigated. Fermentation dynamic, ethanol yield and utilization of molasses between standard molasses (Mo) and molasses used in osmotic dehydration (M1) were compared. The efficiency of dry matter of molasses, previously used in osmotic dehydration of apple, was increased, fermentation time was reduced and there is also possibility to save water necessary for substrate preparation.