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Grožđe se uglavnom suši u svrhu proizvodnje grožđica te aromatiziranja i proizvodnje desertnih vina. Glavni ciljevi sušenja grožđa su skraćivanje trajanja postupka a time i smanjivanje troškova uz zadržavanje zadovoljavajućih nutritivnih i senzorskih svojstava. Neinvazivne tehnike kao što je laser mogu se primijeniti kao predtretman sušenju. Primjena lasera male izlazne snage izaziva više pozitivnih reakcija na biljnom materijalu, što pruža mogućnosti njihove široke primjene u preradi i doradi poljoprivrednih proizvoda. Analize su provedene na sortama Muškat Hamburg i Traminac. Sušenje kontrolnog uzorka i bobica tretiranih laserom (izlazne snage 100 i 200 mW) provedeno je u laboratorijskoj sušnici na temperaturi od 40 ºC. Vrijeme trajanja konvekcijskog sušenja sorte Traminac bilo je nešto kraće u odnosu na sortu Muškat Hamburg. Kod sorte Muškat Hamburg skraćivanje vremena sušenja zabilježeno je kod tretmana 100 mW laserom u trajanju od 60 s, dok je kod sorte Traminac skraćivanje vremena sušenja zabilježeno kod uzoraka predtretiranih laserom od 100 i 200 mW u trajanju od 60 s., Grapes are mainly dried for the purpose of raisin production and aromatization and production of dessert wines. The main goals of grape drying are to shorten the duration of the process and to reduce costs while maintaining nutritional and sensory properties. Non-invasive techniques such as laser can be applied as pre-treatment for drying. The use of low-power lasers causes more positive reactions on plant material, which provides opportunities for their widespread use in processing and finishing of agricultural products. Analyses were performed on Muscat Hamburg and Traminac grape varieties. Drying of the control sample and laser-treated berries (with output powers 100 and 200 mW) was performed in the laboratory dryer at a temperature of 40 ºC. The duration of convection drying was shorter for the Traminac variety than for the Muscat Hamburg variety. A reduction in drying time was observed for the variety Muscat Hamburg with laser treatment 100 mW during 60 s, while a reduction in drying time was observed for the variety Traminac at 100 and 200 mW laser during 60 s pretreatment.

The aim of this study was to determine and compare chemical composition and physicochemical properties of duck eggs obtained from the two common duck breeds in Croatia, the Pekin duck and Cherry Valley duck. A total sample of 120 eggs (60 eggs of each duck breed) was collected from one year old free range raised ducks. The Cherry Valley duck eggs were significantly heavier than Pekin ducks and had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The crude protein and total ash contents in the yolk were recorded to be significantly higher at Cherry Valley duck eggs, while crude fat and carbohydrate contents were significantly higher at Pekin duck eggs. The Cherry Valley duck eggs had significantly higher crude protein content in the albumen, while Pekin duck eggs had significantly higher carbohydrate content. Total ash content in the egg shell was significantly higher at Pekin duck eggs. No significant differences of albumen and yolk pH were observed. The Pekin duck egg yolks had higher intensity of the red color.

Voštana prevlaka površine kožice ploda šljive ključna je prepreka gubitku vode prilikom postupka sušenja te ju je nužno ukloniti. Cilj ovog rada bio je istražiti utjecaj primjene različitih predtretmana, kemijskog (primjenom lužine), fizikalnog (primjenom abrazije) i toplinskog (ugrijanom destiliranom vodom) na vrijeme sušenja plodova šljive sorte 'President'. Također, varirani su i ključni parametri svakog pojedinog predtretmana poput temperature otopine prilikom toplinskog (22 i 60 °C), koncentracije (0,5, 1 i 1,5% v/v) i temperature (22 i 60 °C) lužine (KOH) kod kemijskog i vremenskog perioda abrazije (5, 10 i 15 min) kod fizikalnog. Prema dobivenim rezultatima, kemijski predtretman lužinom koncentracije 1 i 1,5% temperature 60 °C bio je najučinkovitiji, vrijeme sušenja iznosilo je svega 27 sati, adok je samo 2 sata dulje (29 h) trajalo sušenje plodova predtretiranih abrazijom u vremenu od 15 min. Temeljem svega, može se zaključiti kako je fizikalni predtretman abrazijom izrazito učinkovit u uklanjanju voštane prevlake, time i u skraćivanju vremena sušenja plodova šljive, a isto tako treba naglasiti kako primjenom abrazivnog predtretmana značajno utječemo na smanjenje onečišćenja okoliša, ali i na zdravlje ljudi, s obzirom da nema ostataka kemijskih sredstava koja nakon primjene treba adekvatno zbrinuti, jer potencijalno mogu negativno utjecati na čovjeka i okoliš.

U ovom radu analizira se adekvatnost postojećeg pravnog okvira u području kulture odnosno uređenja statusa, upravljanja i financiranja javnih ustanova u kulturi, posebice onih koje nisu regulirane posebnim zakonima. Namjera je bila u ovom radu ukazati na moguće nedostatke u postojećoj regulativi i samoregulativi, te predložiti potencijalna unaprjeđenja pravne regulative, sve u cilju uspostavljanja modernog normativnog okvira za poboljšanje uvjeta upravljanja i financiranja javnih ustanova u kulturi u Republici Hrvatskoj. Posebno se ukazuje na poziciju i ovlasti kulturnih vijeća kao tijela koja imaju važnu ulogu o odlučivanju o dodjeli financijskih proračunskih sredstava kulturnim projektima, kao primjer suvremene kulturne politike. Međutim, u njihovu radu postoji mogućnost nastanka sukoba interesa s obzirom na disproporciju njihova statusa u kulturnom području, te je nužno stvoriti odgovarajuća legislativna rješenja koja će otkloniti mogućnost zloupotreba pozicija odnosno interesnog subjektivnog postupanja kod raspolaganja javnim sredstvima za javne potrebe u kulturi. Osnivanjem kulturnih vijeća, kulturna politika Republike Hrvatske prati načela suvremene kulturne politike pri čemu se odlučivanje i suodlučivanje o pitanjima o kulturi decentralizira i usmjerava na razine jedinica lokalne i regionalne uprave: županije, gradove ili općine, uz uvođenje različitih modaliteta sudioničkog upravljanja, uključujući osnivanje kulturnih vijeća. U ovom radu ukazujemo na određene zakonske manjkavosti i u tom smislu potrebu daljnjeg noveliranja propisa, te navodimo rješenja koja se nadovezuju na zakonske odredbe, a trebaju biti sadržana u aktima o osnivanju, statutima i drugim općim aktima samih ustanova u kulturi.

Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.

Berry fruit species are a rich source of various nutrients, while their products also represent a nutritionally quality source with a significant content of bioactive compounds with proven beneficial effects on human health. During the strawberry juice production heat treatment is necessary which significantly affects on the amount of bioactive compounds and phytonutrients. Technological processes in the production of foodstuffs are considerably developing in the direction of minimal processing techniques, avoiding intensive heat treatments and use of chemical additives, based on the principles of „green chemistry“. Nowadays, from the scientific aspect, the use of noninvasive treatments such as ultrasounds shows a number of advantages, from increased yield during the isolation of bioactive compounds to a significantly shortened time of treatment.Therefore, the aim of this study was to determine the effect of different processing methods of strawberry juice (thermal treatment and ultrasonic treatment) on the physicochemical properties, the content of specialized metabolites and antioxidant activity. For the research purposes, strawberry juice from cultivar ‘Clery’ was preparedby cold pressing on the centrifugal juicer (Bullet Express, Germany) and was used as a control. Prepared juice was divided for further treatments including: heat treatment at 60 (SjT1) and 80 °C (SjT2) for two time periods (15 and 35 min), ultrasonic bath treatment (Bandelin, Germany) at room temperature (SjUAE) and at 60 (SjUAE1) and 80 °C (SjUAE2) for two time periods (15 and 35 min). The analysis of physicochemical properties included determination of: dry matter content (%), total acid content (% dry weight), total soluble solids (%), pH value, electrical conductivity (mS cm-1), all performed by standard methods according to AOAC (1995), while from specialized metabolites determined was the content of: vitamin C (g 100 g-1dry weight), total phenols, flavonoids and non-flavonoids (g GAE 100 g-1 dry weight), total anthocyanins (g kg-1 dry weight) and antioxidant capacity. According to the obtained results, the treatment method significantly (p≤0.0001) affected on the analyzed physicochemical properties of strawberry juice during which the highest values of dry matter content (average 11.56 %) and electrical conductivity (average 3.24 mS cm-1) was determined in thermal treated juices, while ultrasonic treatment significantly positively affected on the content of total acids and total soluble solids. Also, ultrasonic treated juices had significantly higher content of analyzed specialized metabolites, even 76 % higher vitamin C content, about 8 % higher total phenol content and 22 % higher total anthocyanin content and also significantly higher antioxidant capacity compared to the thermal treated samples.

The main aim of this research was to determine the amount of bioactive compounds and antioxidants, as well as differences in chemical composition between six cabbage cultivars. Also, the amount of pigment compounds and relationship between chromaticity parameters between selected cabbage cultivars was determined. The significant differences (p≤0.0001) of all analyzed chemical parameters were determined. According to the obtained results of pigment composition, white cabbage cultivars contained the higher amounts of total chlorophylls (average 3.15 mg g-1 fresh weight), while red cabbage cultivars contained the higher amounts of anthocyanins (average 696.08 mg kg-1 fresh weight). Red cabbage cultivars contained the higher amounts of biologically active compounds. Average values of total phenols, total flavonoids, non-flavonoids and vitamin C were as follows: 172.45 mg GAE 100 g-1 fresh weight, 88.88 mg GAE 100 g-1 fresh weight, 83.59 mg GAE 100 g-1 fresh weight and 28.49 mg 100 g-1 fresh weight. Higher antioxidant capacity was determined in red cabbage cultivars. On average, in red cabbage cultivars even 3.9 times higher antioxidant capacity was determined compared to the selected white cabbage cultivars.

The physical, morphological, and mechanical characteristics of eggs play an important role in the processes of embryo development and hatching. Some physical, morphological, and mechanical characteristics of turkey (Meleagris gallopavo; Zagorje breed) eggs collected during two laying cycles from same turkey hens were determined in this study. The average values of length, width, geometric mean diameter, weight, surface area, volume, sphericity, eggshell thickness, and eggshell density were determined as 66.61 mm, 46.84 mm, 52.66 mm, 77.74 g, 8712.42 mm2, 76553.49 mm3, 79.31%, 0.354 mm and 3.13 g cm-3, respectively. Eggs collected during second laying cycle were, on average, larger and heavier in comparison with those collected during first cycle. Average albumen, yolk and eggshell percentages of the eggs collected during two laying cycles were 58.11%, 29.50% and 12.39%, respectively. The highest breaking strength was obtained when the eggs were loaded along the X-front axis and the least breaking strength was required along the Z-axis. The average breaking strength, absorbed energy and firmness in loading along the X-front axis were found to be 73.80 N, 9.75 N mm and 280.30 N mm-1, respectively.

Infracrvena termografija predstavlja novu tehniku mjerenja koja radi na principu pretvaranja toplinske energije emitirane u infracrvenom području elektromagnetskog spektra, u vidljive slike. Ova metoda posjeduje veliki potencijal u beskontaktnom dijagnosticiranju rada pogonskog elektromotora transportera mjerenjem njegove temperature. Primjenom infracrvene termografije moguće je svakodnevno pratiti stanje elektromotora i time pravovremeno reagirati na eventualne kvarove ili štetne promjene koje se javljaju tijekom eksploatacije transportera. U ovom radu analiziran je rad elektromotora transportera primjenom infracrvene kamere Horiba II-1064A. Mjerenja su obavljana na pogonskom elektromotoru (P =1,1 kW) pužnog transportera., Infrared thermography is a new technique of measurement, which converts thermal energy emitted in the infrared region of the electromagnetic spectrum, into visible images. This feature presents great potential to non-contact diagnosing of the electric motor drives. By infrared thermography, it is possible on a daily basis, to track electric motors and thus promptly react to any malfunction or adverse changes that occur during conveyor operation. In this paper the work of electric motors is analyzed using infrared camera Horiba II-1064. Measurements were performed on the screw conveyor electric motor drive (P = 1.1 kW).

The technology of plum drying is mainly based on the implementation of high temperatures between 85 and 90 °C with a lower final water content in fruit, between 20 and 26 %. Recent research studies of plum drying includes implementation of temperatures lower than 50 °C, with a higher final water content of about 35 %. The plum drying process is slow and energy-demanding due to a specific waxy layer that covers the fruit skin. In order to remove the waxy coating and allow free movement of water the use of pre-treatment before drying is necessary. The use of pretreatment allows the formation of the microscopic cracks increasing the water permeability. The usual, most commonly used pre-treatments in technology of plum drying are based on the use of different thermal and chemical treatments. However, the growing demand for more environmentally- friendly products has led to the development of abrasive pre-treatments which use various inert materials to remove wax coating from the surface of the fruit skin. Therefore, the aim of this study was to determine the influence of abrasive pre-treatment on drying time compared to the conventional ones. For the research purposes, plum fruits of cv. ‘Bistrica’ from experimental orchard from Croatian Agency for Agriculture and Food in Donja Zelina were used. In addition to remove the waxy lawyer, before drying various pre-treatments were used primarily divided on the mechanical, chemical and thermal. Mechanical pre-treatment included the abrasion at three different cylinder rotation times: 5, 10 and 15 min. Chemical pre- treatment included immersion of plums in alkaline solution (KOH) of different concentrations of 0.5, 1 and 1.5 % (v / v) at 60 °C for one minute. Thermal treatment included immersion of fruits in distilled water temperature of 60 °C in duration of one minute. As a control sample, not treated, respectively fruits from which waxy lawyer was not removed, was used. Also, before drying, fruit stone was removed by mechanical procedure, while the drying process was conducted by convection in chamber dryer at flow rate of 2.0 m s-1 and constant temperature of 42 °C. According to the obtained results drying time was significantly reduced compared to the control sample (97 h) ; in samples treated with distilled water (thermal treatment) for 21 h, using a KOH solution of 1.5 % for up to 68 h. In samples pre-treated by abrasion for 15 min drying time was also reduced for 68 h compared to the control samples proving the exceptional efficiency of abrasive pre-treatment in plum drying. Abrasive pretreatments so far have not been sufficiently explored and further research about effects of abrasive pre-treatment on drying process is necessary.

Plod kivija ističe se značajnim nutritivnim svojstvima s obzirom da je bogat izvor različitih vitamina, posebice vitamina C, minerala, prehrambenih vlakana te bioaktivnih spojeva visoke antioksidacijske aktivnosti. Cilj ovog rada bio je utvrditi razlike u kemijskom i nutritivnom sastavu te sadržaju bioaktivnih spojeva plodova četiriju sorta kivija 'Abbott', 'Bruno', 'Monty' i 'Hayward' uzgojenih u Čapljini (BiH). Analizirani su ključni parametri osnovnog kemijskog sastava kao i sadržaj bioaktivnih i pigmentnih spojeva. Sorta 'Monty' imala je najveći sadržaj ukupne suhe tvari (20,52 %) kao i topljive suhe tvari (15,93 %) dok je kod sorte 'Bruno' utvrđen najveći sadržaj vitamina C (107,44 mg/100 g svježe tvari), ukupnih klorofila (18,25 μg/g) i karotenoida (4,60 μg/g), kao i antioksidacijski kapacitet (2134,84 μmol TE/L). S obzirom na dobivene rezultate u sklopu ovog istraživanja može se zaključiti kako kvaliteta ploda kivija značajno ovisi o genetskim karakteristikama sorte. Plod kivija pokazuje visoku nutritivnu vrijednost, te je bogat izvor različitih bioaktivnih spojeva značajnog antioksidacijskog djelovanja što ga prvenstveno izdvaja kao sirovinu značajnu za ljudsko zdravlje., Kiwifruit is highlighted by significant nutritional composition considering it is a rich source of vitamins, especially vitamin C, minerals, dietary fibers and bioactive compounds with high antioxidant activity. The aim of this study was to determine the differences in chemical and nutritional composition and the bioactive compounds content in fruits of four kiwifruit cultivars: 'Abbott ', 'Bruno', 'Monty' and 'Hayward'grown in Čapljina (BiH). The key parameters of basic chemical composition as well as the bioactive and pigment compounds content were analyzed. The highest dry matter content (20.52 %) as well as the highest total soluble solids (15.93 %) was determined in cultivar 'Monty', while the highest vitamin C content (107.44 mg/100 g fresh weight), total chlorophylls (18.25 μg/g), total carotenoids (4.60 μg/g) and the highest antioxidant capacity (2134.84 μmol TE/L) was determined in cv. 'Bruno'. Based on the results from this study can be concluded that overall quality of kiwifruit strongly depend on genetic characteristics. Kiwifruit shows high nutritional value and is a rich source of different bioactive compounds with significant antioxidant activity which highlights this species as important for human health.

The aim of this study was to compare physical and mechanical characteristics of Hisex hen eggs collected from three different housing systems: enriched cage housing, aviary housing, and free-range systems. The following physical and mechanical characteristics if eggs were compared: dimensions, surface area, volume, sphericity, shape index, shell thickness, weight, composition, yolk to albumen ratio, rupture force, specific deformation, absorbed energy, and firmness. The largest and heaviest eggs were collected from cage housing, followed by eggs from free-range systems and aviary housing. According to shape index, eggs from aviary housing can be described as round, while eggs from cage housing and free-range systems can be characterised as normal or standard. Eggs from free-range laying hens had the highest yolk percentage and yolk to albumen ratio (26.2% and 0.427). In comparison to eggs from aviary housing and free-range systems, eggs from enriched cage housing had the thickest shells and the highest shell strength, and required the highest force to rupture those eggs. The average force required to rupture Hisex Brown hen eggs from cage housing in all three axes was 44.14 N, which was 12.1% higher than the average force required to rupture eggs from a free-range system (39.37 N) and 17.1% higher than the average force required to rupture eggs from aviary housing (37.68 N). The highest forces required to rupture eggs from all three housing systems were determined on loading along the X-front axis and the lowest forces were determined along the Z-axis. The results obtained in this study can be useful to producers when selecting hen housing systems in order to reduce egg damage during storage and transport. Keywords: egg composition, egg weight, rupture force, shape index, shell thickness

Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067–1.187 mg 100 g−1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g−1 DM), total flavonoid (0.939 mg GAE 100 g−1 DM), total non-flavonoid (1.506 mg GAE 100 g−1 DM) and anthocyanin content (2.334 mg kg−1 FW) were obtained in fruits after applying USN pre-treatment and vacuum dried at 40 °C.

U radu autori analiziraju osnovne postavke Zakona o obavljanju studenskih poslova, koji je stupio na snagu početkom studenoga 2018. godine. Uz prikaz ranijih pravnih rješenja, autori daju uvid u regulaciju obuhvata osoba koje mogu obavljati studenske poslove. Analiziraju se novi uvjeti za obavljanje studentskoga posla te sadržaj ugovora o obavljanju studentskoga posla. Raspravlja se o pravima i obvezama studenata kao i posrednika, te se daje osvrt na minimalnu naknadu za studentski rad., In this paper, the authors analyze the basic requirements of the Law on Performing Student Activities, which came into force at the beginning of November 2018. With an overview of earlier legal solutions, the authors give insights into the regulation of the scope of persons who can perform student work. New conditions for performing student work and contents of the contract on performing student work are analyzed. The rights and obligations of students and mediators are discussed, and a review of the minimum fee for student work is given.

During the harvest season of two consecutive years, five strawberry cultivars (‘Arosa’, ‘Elsanta’, ‘Marmolada’, ‘Miss’ and ‘Raurica’), grown in the continental part of the Republic of Croatia, were examined. Strawberry fruits quality was evaluated by individual phenol compounds, individual anthocyanins and fruit color. Fruits were harvested in three different periods. Analyzed strawberry cultivars show very good average values of the studied phenolic acids and flavonoids with predominant caffeic acid and epicatechin content in all researched strawberry cultivars. Considering the content of individual anthocyanins, pelargonidin 3-glucoside is predominant in strawberry extract followed by cyanidin-3- glucoside and pelargonidin 3-rutinoside. The correlation between individual anthocyanin content and chromaticity parameters was detected in all strawberry cultivars, additionally correlation coefficients and statistical significance were much lower. The results show a positive association between cultivar and harvest time on strawberry pulp color, with each of the color variables, a, b, a/b ratio, C, L and h° values.

Poznato je da tijekom prijevoza ili skladištenja mesa i mesnih prerađevina može doći do bioloških, kemijskih, mehaničkih ili organoleptičkih promjena, tj. da se kakvoća navedenih roba smanjuje. U transportno distributivnom lancu svaka je karika izuzetno važna. Stoga se skladištenje, čuvanje i transport mesa i mesnih prerađevina mora odvijati uz stalni veterinarski nadzor. Osim navedenog, transportna sredstva trebaju udovoljavati svim zdravstveno-higijenskim i tehničkim uvjetima. U Hrvatskoj je najviše zastupljen cestovni prijevoz poljoprivredno prehrambenih proizvoda, pa tako i mesa i mesnih prerađevina. Dosadašnji transport svježeg kao i zamrznutog mesa od klaonice do tržišta odvija se u kamionima sa hladioničkim komorama, a cijeli je sustav transporta uključen u tzv. „hladni lanac“. Temeljem prikupljenih podataka i njihove analize, cilj ovog rada je prikazati složenost procesa u pripremi, transportu i skladištenju mesa i mesnih prerađevina. Prednosti efikasnog, dobro održavanog hladnog lanca su: smanjenje troškova; očuvanje kakvoće robe (proizvoda) i smanjenje gubitaka - rasipanje i povrat robe. Transportni proces uključuje niz nepredvidivih čimbenika koji utječu na promjene temperature unutar hladioničke komore. Međutim, praćenjem hladnog lanca cilj je osigurati kakvoću i sigurnost proizvoda kroz cijeli distributivni lanac. Iz tog razloga, pokrenut je istraživački projekt „inteligentni kontejner“ i razvijen je kontejner koji omogućava, kroz kombinaciju tehnologije i računalnih programskih paketa, praćenje kakvoće procesa distribucije za lako pokvarljivu robu uz optimizaciju logističkih procesa s ciljem smanjenja gubitaka u transportu i skladištenju., It is well known that during the transport and storage of meat and meat products, biological, chemical, mechanical or organoleptic changes may occur, i.e. the quality of products decreases. In the transport supply chain, each link is extremely important. Therefore, the storage, preservation and transportation of meat and meat products must take place under the constant supervision. In addition, transport vehicles should comply with food safety, hygiene and technical requirements. In Croatia, road transport is the predominant mode of transport of agricultural food products, including meat and meat products. Former transport of fresh and frozen meat from the slaughterhouse to the market takes place in trucks with refrigeration chambers, and the entire transportation system is included in the so-called “Cold chain”. Based on the collected data and their analysis, the aim of this paper is to show the complexity of the process of the preparation, transport and storage of meat and meat products. The benefits of an efficient, well maintained cold chain are: cost reduction; keeping quality of the goods (products) and loss reduction - waste and return of goods. The transport process involves a series of unpredictable factors that influence changes in temperature within the refrigeration chamber. However, objective of cold chain monitoring is to ensure the quality and safety of products throughout the distribution chain. For this reason, the research project „intelligent container“ developed a container that enables, through combination of technology and computer software packages, quality monitoring of distribution processes to optimize logistics processes in order to minimize losses in transport and storage.

The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant capacity, irrespective of the extraction technique used. Apple juice samples with added chokeberry powder treated with high intensity ultrasound had significantly higher content of all analyzed bioactive compounds. The application of high intensity ultrasound significantly reduced the extraction time of the plant material. A positive correlation between vitamin C content, total phenols, flavonoids and anthocyanins content and antioxidant capacity was determined in juice samples with added chokeberry powder treated with high intensity ultrasound.

Poznato je da tijekom prijevoza ili skladištenja mesa i mesnih prerađevina može doći do bioloških, kemijskih, mehaničkih ili organoleptičkih promjena, tj. da se kakvoća navedenih roba smanjuje. U transportno distributivnom lancu svaka je karika izuzetno važna. Stoga se skladištenje, čuvanje i transport mesa i mesnih prerađevina mora odvijati uz stalni veterinarski nadzor. Osim navedenog, transportna sredstva trebaju udovoljavati svim zdravstveno-higijenskim i tehničkim uvjetima. U Hrvatskoj je najviše zastupljen cestovni prijevoz poljoprivredno prehrambenih proizvoda, pa tako i mesa i mesnih prerađevina. Dosadašnji transport svježeg kao i zamrznutog mesa od klaonice do tržišta odvija se u kamionima sa hladioničkim komorama, a cijeli je sustav transporta uključen u tzv. „hladni lanac“. Temeljem prikupljenih podataka i njihove analize, cilj ovog rada je prikazati složenost procesa u pripremi, transportu i skladištenju mesa i mesnih prerađevina. Prednosti efikasnog, dobro održavanog hladnog lanca su: smanjenje troškova ; očuvanje kakvoće robe (proizvoda) i smanjenje gubitaka - rasipanje i povrat robe. Transportni proces uključuje niz nepredvidivih čimbenika koji utječu na promjene temperature unutar hladioničke komore. Međutim, praćenjem hladnog lanca cilj je osigurati kakvoću i sigurnost proizvoda kroz cijeli distributivni lanac. Iz tog razloga, pokrenut je istraživački projekt „inteligentni kontejner“ i razvijen je kontejner koji omogućava, kroz kombinaciju tehnologije i računalnih programskih paketa, praćenje kakvoće procesa distribucije za lako pokvarljivu robu uz optimizaciju logističkih procesa s ciljem smanjenja gubitaka u transportu.

Cilj je preraditi listove stevije u osušeni i usitnjeni proizvod u svrhu dodavanja krmnim smjesama kao prirodnog zaslađivača. Ovaj rad analizira metodu predsušenja listova stevije (Stevia rebaudiana) koherentnim zračenjem (laserom) male izlazne snage u laboratorijskim uvjetima. Listovi su osvjetljivani samo s jedne strane u trajanju od 300 s 100 mW laserom valne duljine 655 nm i 200 mW laserom valne duljine 660 nm. Oba izvora koherentnog zračenja su u crvenom dijelu vidljivog spektra svjetlosti. Za analizu su korišteni svježe ubrani listovi stevije s udjelom vlage od 63.20%. Tretman niskoenergetskim koherentnim zračenjem u trajanju od 300 sekundi uzrokovao je smanjenje udjela vlage za 0.3576% kod 100 mW lasera i 0.3655% kod 200 mW lasera. Predložena metoda sušenja omogućuje brzo i učinkovito smanjenje vlažnosti pri čemu ne dolazi do oštećenja biljnog materijala. Za praktičnu primjenu predložena je izvedba sušnice s ugrađenom mrežom laserskih dioda. Tretman koherentnim zračenjem male izlazne snage predstavlja jeftinu i ekološki sigurnu metodu koja ne zagađuje okoliš te ujedno omogućuje značajne uštede u potrošnji energije., The goal is to process Stevia leaves into dried powder as a natural sweetener feed compound. A laboratory laser beam drying method for Stevia leaves (Stevia rebaudiana) is presented. Leaves were illuminated on one side during a period of 300 s with 100 mW 655 nm and 200 mW 660 nm collimated coherent light. Both sources of coherent light were in the red part of the visible spectrum of light. Freshly harvested Stevia leaves with 63.20% of moisture were used for the analysis. Low-energy laser beam treatment for a period of 300 s resulted in the reduction of moisture content of 0.3576% in 100 mW laser treatment and 0.3655% in the 200 mW laser treatment. The proposed method allows fast drying and effective reduction of humidity without causing damage to the plant material. For practical application, dryers with integrated laser diode network are proposed. Low power coherent radiation treatment represents an inexpensive and environmentally safe method that does not pollute the environment. This method also provides close control of the process, and in spite of the higher cost of energy, the overall increase in drying efficiency can bring about significant economic savings.

This paper describes the investigation of low power laser beam application to corn kernels using kernel moisture as a control parameter. Kernel moisture was measured according to HRN ISO 6540:2002 procedure. Two red laser sources of 100mW and 200mW, λ= 632nm, were used in experiments, both with different exposure time. The power density of laser beam was in range from 0.5mJ/cm2 to 20mJ/cm2. Corn kernels were humidified in seven grades: between 15% and 31% of kernel moisture. All groups of corn kernels were exposed to laser beam for four different exposition times. After laser beam treatment corn kernels moisture was determined by the same HRN ISO 6540:2002 procedure. Obtained results exhibit a high nonlinearity effect giving unexpected increase in moisture for 0.62 % for specific initial moisture and for specific exposition time. Also, the decrease of moisture for 0.5 % was observed for specific lower initial moisture and specific exposure time. The effects are now under further cross-examinations.

Cilj ovog istraživanja bio je utvrditi fizikalna i mehanička svojstva jaja slobodno držanih kokoši hrvatica i njihova usporedba sa svojstvima jaja Hy-Line hibrida iz kaveznog uzgoja. Jaja kokoši hrvatica su bila u prosjeku 8.8% kraća, 12.7% uža i imala su 11.4% manji srednji geometrijski promjer, 24.0% manju površinu, 38.0% manji volumen i 12.4% manju debljinu ljuske u odnosu na jaja iz kaveznog uzgoja. Prosječna masa jaja kokoši hrvatica bila je 51.01 g, što je 37.4% manje nego masa jaja iz kaveznog uzgoja. S obzirom na utvrđeni indeks oblika od 72.52%, oblik jaja kokoši hrvatica može se okarakterizirati kao normalan odnosno standardan. U odnosu na jaja iz kaveza stambenih sustava, jaja kokoši hrvatica su imala jaču ljusku, njihova prosječna čvrstoća bila je 20.1% veća i potrebna je u prosjeku 9.3% veća sila za razbijanje jaja., The aim of this study was to determine physical and mechanical properties of Hrvatica hen eggs from free-range raising and their comparison with properties of Hy-Line hybrid hen eggs from cage housing. The average values of Hrvatica hen eggs length, width, geometric mean diameter, surface area and volume were found to be 55.82 mm, 40.43 mm, 45.01 mm, 6366.42 mm2 and 47835.20 mm3, respectively. According to average mass of 51.01 g, Hrvatica hen eggs can be classified as small, and according to average shape index of 72.52%, can be characterised as normal or standard. In comparison with eggs from cage housing system, Hrvatica hen eggs had stronger shell, their average firmness was 20.1% higher and required in average 9.3% greater force to rupture egg.

The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.

Poznato je da tijekom prijevoza ili skladištenja mesa i mesnih prerađevina može doći do bioloških, kemijskih, mehaničkih ili organoleptičkih promjena, tj. da se kakvoća navedenih roba smanjuje. U transportno distributivnom lancu svaka je karika izuzetno važna. Stoga se skladištenje, čuvanje i transport mesa i mesnih prerađevina mora odvijati uz stalni veterinarski nadzor. Osim navedenog, transportna sredstva trebaju udovoljavati svim zdravstveno-higijenskim i tehničkim uvjetima. U Hrvatskoj je najviše zastupljen cestovni prijevoz poljoprivredno prehrambenih proizvoda, pa tako i mesa i mesnih prerađevina. Dosadašnji transport svježeg kao i zamrznutog mesa od klaonice do tržišta odvija se u kamionima sa hladioničkim komorama, a cijeli je sustav transporta uključen u tzv. „hladni lanac“. Temeljem prikupljenih podataka i njihove analize, cilj ovog rada je prikazati složenost procesa u pripremi, transportu i skladištenju mesa i mesnih prerađevina. Prednosti efikasnog, dobro održavanog hladnog lanca su: smanjenje troškova ; očuvanje kakvoće robe (proizvoda) i smanjenje gubitaka - rasipanje i povrat robe. Transportni proces uključuje niz nepredvidivih čimbenika koji utječu na promjene temperature unutar hladioničke komore. Međutim, praćenjem hladnog lanca cilj je osigurati kakvoću i sigurnost proizvoda kroz cijeli distributivni lanac. Iz tog razloga, pokrenut je istraživački projekt „Inteligentni kontejner“ i razvijen je kontejner koji omogućava, kroz kombinaciju tehnologije i računalnih programskih paketa, praćenje kakvoće procesa distribucije za lako kvarljivu robu uz optimizaciju logističkih procesa s ciljem smanjenja gubitaka u transportu. Znanstvenici Instituta za proizvodnju i logistiku i Instituta za elektrodinamiku i mikroelektroniku iz Bremena (Dittmer i sur., 2012.) razvili su sustav nadzora u transportu mesa i mesnih prerađevina. Sustav obuhvaća program optimizacije tzv. SCOR (Supply Chain Operations Reference) koji uključuje sve važne procese za lanac opskrbe, npr. planiranje, izvor, proizvodnju, isporuku i povratak. Osim toga, kombinira koncepte reinženjeringa poslovnih procesa, vrednovanje i najbolju analizu prakse u unakrsno funkcionalnom, standardiziranom modelu. Sam kontejner opremljen je tehnologijama koje omogućuju on-line praćenje stanja robe i samostalno mijenjanje postavki tijekom transporta. "Inteligentni kontejner" sastoji se od: mreže bežičnih osjetnika (WSN - Wireless Sensor), nadzorne jedinice tereta (FSU - Freight Supervision Unit) i telematike (automatizacija uređaja i postrojenja) pristupnika. Korisnici mogu integrirati podatke iz programa "Inteligentnog kontejnera" s vlastitim informatičkim sustavima, a to također omogućuje korištenje informacija od „kontejnera“ duž cijelog opskrbnog „hladnog“ lanca. Takav „inteligentni kontejner“ omogućuje ranu reakciju na događaje koji mijenjaju logistiku procesa, te može predvidjeti preostalo vrijeme trajanja robe (proizvoda). Tradicionalni koncept skladištenja mesa i mesnih prerađevina, FIFO (first in – first out ; prvi u, prvi van) temeljem provedenih istraživanja može se zamijeniti konceptom FEFO (first expires – first out ; prvi ističe, prvi van) i time se mogu znatno smanjiti gubici mesa i mesnih prerađevina (O'Connor, 2006. ; Dada i Thiesse, 2008.). Dok FEFO koristi statični datum isteka, stvarni vijek trajanja mesa i mesnih prerađevina ovisi između ostalog i o utjecajima okoline. Dakle, koncepti LQFO (low quality -first out ; niska kakvoća, prvi van) ili dinamički FEFO su napredniji (Jedermann, 2009.). Dosadašnji nedostatak informacija onemogućavao je primjenu FEFO koncepta do pojave „inteligentnog kontejnera“.