Search results for: Sasa Mandic

Authors: Rade Ciric, Sasa Mandic

Abstract:

Students of Higher Education Technical School of Professional Studies in Novi Sad follow the subject ‘Maintenance of Electric Power Equipment’ at the Electrotechnical Department. This paper presents educational plan and program of the subject Maintenance of Electric Power Equipment. The course deals with the problems of preventive and investing maintenance of transformer stations (TS), performing and maintenance of grounding of TS and pillars, as well as tracing and detection the location of the cables failure. There is a special elaborated subject concerning the safe work conditions for the electrician during network maintenance, as well as the basics of making and keeping technical documentation of the equipment.

Keywords: Educational plan and program, electric power equipment, maintenance, technical documentation, safe work.

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Authors: Dejan Tanikić, Jelena Đoković, Saša Kalinović, Miodrag Manić, Saša Ranđelović

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This paper deals with measuring and modelling of the quality of the machined surface of the metal machining process. The average surface roughness (R_a) which represents the quality of the machined part was measured during the dry turning of the AISI 4140 steel. A large number of factors with the unknown relations among them influences this parameter, and that is why mathematical modelling is extremely complicated. Different values of cutting speed, feed rate, depth of cut (cutting regime) and workpiece hardness causes different surface roughness values. Modelling with soft computing techniques may be very useful in such cases. This paper presents the usage of the fuzzy logic-based system for determining metal machining process parameter in order to find the proper values of cutting regimes.

Keywords: Metal machining, surface roughness, fuzzy logic, process modelling.

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Authors: Nebojsa B. Raicevic, Slavoljub R. Aleksic, Sasa S. Ilic

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A power cable is widely used for power supply in power distributing networks and power transmission lines. Due to limitations in the production, delivery and setting up power cables, they are produced and delivered in several separate lengths. Cable itself, consists of two cable terminations and arbitrary number of cable joints, depending on the cable route length. Electrical stress control is needed to prevent a dielectric breakdown at the end of the insulation shield in both the air and cable insulation. Reliability of cable joint depends on its materials, design, installation and operating environment. The paper describes design and performance results for new modeled cable joints. Design concepts, based on numerical calculations, must be correct. An Equivalent Electrodes Method/Boundary Elements Method-hybrid approach that allows electromagnetic field calculations in multilayer dielectric media, including inhomogeneous regions, is presented.

Keywords: Cable joints, deflector's cones, equivalent electrodemethod, electric field distribution

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Authors: Marijana Pantić, Saša Milijić

Abstract:

In Serbia as a continental country, the tourism industry relies on city-break, spa and mountain tourism, where ski resorts have primacy during the winter season. Even though the number of tourists has recently increased, the share of domestic tourists remained predominant. It is also noticed that tourists from Serbia eagerly travel abroad, which was so far researched in the context of summer holidays but not in the framework of ski resorts. Therefore, this paper examines the competitiveness of ski resorts in Serbia from the perspective of domestic tourists. A survey was used as a data collection method, covering various competitiveness dimensions. The aim is to recognize the main motives of consumers when choosing a ski resort in Serbia or abroad. The results showed that the choices of Serbian tourists are predominantly shaped by the cost of an offer – of accommodation above all others. They are attentive by estimating the value for money, which is the most common reason to choose a ski resort abroad over a domestic one. The crowd at ski resorts and ski runs appears to be a result of unbalanced accommodation capacities on the one hand and ski infrastructure on the other, which is currently the most notable competitiveness drawback of ski resorts in Serbia.

Keywords: Mountain tourism, Serbia, ski resorts, tourism competitiveness.

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Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović

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In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.

Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.

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Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

Abstract:

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

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Authors: Ivana T. Karabegović, Saša S. Stojičević, Dragan T. Veličković, Nada Č. Nikolić, Miodrag L. Lazić

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Optimization of a microwave-assisted extraction of cherry laurel (Prunus laurocerasus) fruit using methanol was studied. The influence of process parameters (microwave power, plant material-to-solvent ratio and the extraction time) on the extraction efficiency were optimized by using response surface methodology. The predicted maximum yield of extractive substances (41.85 g/100 g fresh plant material) was obtained at microwave power of 600 W and plant material to solvent ratio of 0.2 g/cm3 after 26 minutes of extraction, while a mean value of 40.80±0.41 g/100 g fresh plant material was obtained from laboratory experiments. This proves applicability of the model in predicting optimal extraction conditions with minimal laborious and time consuming. The results indicated that all process parameters were effective on the extraction efficiency, while the most important factor was extraction time. In order to rationalize production the optimal economical condition which gave a large total extract yield with minimal energy and solvent consumption was found.

Keywords: Cherry laurel, Extraction, Multiple regression modeling, Microwave.

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Authors: A. Mandić, M. Sakač, A. Mišan, B. Šojić, L. Petrović, I. Lončarević, B. Pajin, I. Sedej

Abstract:

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products.

Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS–GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62±0.05 – 9.95±0.05mg/kg, in sausages 6.62±0.46 – 39.16±0.39mg/kg; and in cocoa spread cream 0.48±0.01 – 1.13±0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.

Keywords: Lipid oxidation, aldehydes, crackers, sausage, cocoa cream spread.

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Authors: Aleksandra Mišan, Bojana Šarić, Nataša Nedeljković, Mladenka Pestorić, Pavle Jovanov, Milica Pojić, Jelena Tomić, Bojana Filipčev, Miroslav Hadnađev, Anamarija Mandić

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With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

Keywords: Baking process, blueberry pomace, gluten-free cookies, Response Surface Methodology.

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Authors: Marin Mandić, Elis Sutlović, Tonći Modrić, Luka Stanić

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With the restructuring and deregulation of the power system, storage owners, generation companies or private producers can offer their multiple services on various power markets and earn income in different types of markets, such as the day-ahead, real-time, ancillary services market, etc. During the COVID-19 pandemic, electricity prices, as well as ancillary services prices, increased significantly. The optimization of the energy storage operation was performed using a suitable model for simulating the operation of a pumped storage hydropower plant under market conditions. The objective function maximizes the income earned through energy arbitration, regulation-up, regulation-down and spinning reserve services. The optimization technique used for solving the objective function is mixed integer linear programming (MILP). In numerical examples, the pumped storage hydropower plant operation has been optimized considering the already achieved hourly electricity market prices from Nord Pool for the pre-pandemic (2019) and the pandemic (2020 and 2021) years. The impact of the electricity market prices during the COVID-19 pandemic on energy storage operation is shown through the analysis of income, operating hours, reserved capacity and consumed energy for each service. The results indicate the role of energy storage during a significant fluctuation in electricity and services prices.

Keywords: Electrical market prices, electricity market, energy storage optimization, mixed integer linear programming, MILP, optimization.

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