<p>Hemometrijskim metodama (deskriptivna statistika, analiza glavnih komponenti, ve&scaron;tačke neuronske mreže i fazi optimizacija) analizirani su rezultati procesa osmotske dehidratacije mesa srebrnog kara&scaron;a, sa ciljem unapređenja efikasnosti osmotskog tretmana i pronalaženja optimalnih tehnolo&scaron;kih parametara.<br />Osmotski tretman se odvijao u tri osmotska rastvora (vodeni rastvor natrijum hlorida i<br />saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa &scaron;ećerne repe) različitih koncentracija, na četiri temperature (10&deg;C, 20&deg;C, 35&deg;C i 50&deg;C) i pri tri vremena procesa (1, 3 i 5h). Posmatrani su sledeći odzivi sistema: gubitak vode, prira&scaron;taj suve materije, povećanje sadržaja suve materije, sniženje aktivnosti vode i promena sadržaja minerala (Na, K, Ca i Mg). Karakterizacijom osmotski dehidriranog ribljeg polupoizvoda, poja&scaron;njeni su efekti osmotskog tretmana i inovatinog osmotskog rastvora na senzorne osobine, hemijski i mikrobiolo&scaron;ki profil tretiranog mesa ribe. Rezultati ispitivanja pokazuju da se primenom procesa osmotske dehidratacije povećava gubitak vode, prira&scaron;taj suve materije i sadržaj suve materije u svim uzorcima mesa srebrnog kara&scaron;a. Za sva tri osmotska rastvora, najveće vrednosti dobijene su nakon 5 časova, pri najvi&scaron;im temperaturama i u najvećim koncentracijama rastvora.<br />Povećavanjem temperature procesa, koncentracije rastvora i vremena trajanja procesa, povećan je sadržaj posmatranih minerala u tretiranom mesu ribe. Rezultati<br />ANOVA testa pokazali su da na vrednosti posmatranih odziva statistički značajno utiču<br />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 najvi&scaron;e uticala na proračun druge glavne komponente. Iako su modeli ve&scaron;tačkih neuronskih mreža kompleksniji od modela polinoma drugog reda, mreže su pokazale bolji učinak usled visoke<br />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 &scaron;ećerne repe optimalne vrednosti na maksimumima posmatranih opsega temperature i koncentracije rastvora. Procesom osmotske dehidratacije smanjen je inicijalni broj bakterija u mesu srebrnog kara&scaron;a. Hemijskim i senzorskim analizama utvrđeno je da je melasa &scaron;ećerne repe zbog svog kompleksnog nutritivnog sastava<br />povoljnije je delovala na promenu hemijskog sastava i senzorne osobine uzoraka u odnosu na druga dva rastvora.</p> / <p>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.<br />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&deg;C, 20&deg;C, 35&deg;C and 50&deg;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<br />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<br />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.</p>

<p>Termalne osobine svinjskog mesa (Longissimus dorsi) osmotski dehidratisanog u melasi &scaron;ećerne 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, &scaron;to 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.<br />Ispitivanjem termalnih osobina uzoraka osmotski dehidratisanog mesa sa smanjenom vlagom ( ispod 20%) nađeno je postojanje staklastog prelaza po&scaron;to 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 su&scaron;enog svinjskog mesa. Radi obja&scaron;njenja 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.</p> / <p>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 &ndash;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&lsquo;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 .</p>

<p>U ovom radu proučavana je osmotska dehidratacija korena i lista celera u dva različita osmotska rastvora: vodenom rastvoru saharoze i natrijum hlorida i melasi &scaron;ećerne repe. Ispitivan je uticaj temperature procesa (20&deg;C, 35&deg;C i 50&deg;C) i vremena imerzije (1, 3 i 5h) na gubitak vode, prira&scaron;taj 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.<br />Dokazano je da se povećanjem temperature i produženjem vremena trajanja procesa pospe&scaron;uje 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 mikrobiolo&scaron;ku stabilnost tretiranog korena i lista celera, &scaron;to je potvrdila i mikrobiolo&scaron;ka analiza.<br />Nasuprot rastvoru saharoze i natrijum hlorida koji je uticao na opadanje ukupne antioksidativnosti osmotski dehidriranih uzoraka, melasa &scaron;ećerne repe, kao bogat izvor prirodnih antioksidanasa, doprinosi povećanju antioksidativnosti i pobolj&scaron;anju 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 pobolj&scaron;anju antioksidativnosti krajnjeg produkta. Dobijeni rezultati su pokazali značajno pobolj&scaron;anje mineralnog sastava korena i lista celera, dehidriranih u melasi &scaron;ećerne repe, dok je kod uzoraka tretiranih u rastvoru saharoze i natrijumhlorida uočeno smanjenje sadržaja ispitivanih mineralnih materija.<br />Statističkom obradom rezultata, uočeno je da su optimalni procesni parametri u pogledu efikasnosti procesa, kao i mikrobiolo&scaron;kog, nutritivnog, senzornog i funkcionalnog kvaliteta osmotski dehidriranog korena i lista celera, vreme trajanja procesa od 5h, na temperaturi od 50^{<span style="font-size:11px;">&deg;</span>}<span style="font-size:11px;">C</span>, u melasi &scaron;ećerne repe kao osmotskom rastvoru.</p> / <p>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&deg;C, 35&deg;C i 50&deg;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.<br />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.<br />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.<br />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&deg;C, in sugar beet molasses as an osmotic solution.</p>

Submitted by Onia Arantes Albuquerque (onia.ufg@gmail.com) on 2018-10-05T12:19:24Z No. of bitstreams: 2 Dissertação - Julliana Nazareth Vieira da Paixão - 2018.pdf: 2604867 bytes, checksum: 481898097e5087fcd08aed45af874a4c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2018-10-05T14:14:55Z (GMT) No. of bitstreams: 2 Dissertação - Julliana Nazareth Vieira da Paixão - 2018.pdf: 2604867 bytes, checksum: 481898097e5087fcd08aed45af874a4c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-10-05T14:14:55Z (GMT). No. of bitstreams: 2 Dissertação - Julliana Nazareth Vieira da Paixão - 2018.pdf: 2604867 bytes, checksum: 481898097e5087fcd08aed45af874a4c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2018-08-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Glutathione is classified as a linear, water-soluble tripeptide, consisting of glutamic acid, L-cysteine and glycine being obtained through the synthesis of consecutive enzymatic reactions, which has innumerable intracellular metabolic functions, its main function is to avoid the cellular oxidation. Recent studies, indicate that GSH’s (glutathione) function disorder, is involved by the etiology of some diseases such as: liver cirrhosis, pulmonary, gastrointestinal, inflammation in the pancreas, diabetes, neurodegenerative diseases, among others. In addition, GSH stands out in the environmental area as an important biological parameter, had been being one of the most important indicators of oxidative stress. Considering these factors, the aim of the present research is to evaluate the glutathione production by Saccharomyces cerevisiae using agroindustry’s residues. Supplying better conditions to determinate glutathione production. By means of a CCD (Central composite design) 22 with four central points and four-star points, begetting twelve experiments, the fermentation tests were carried out. In the twelve batch experiments, the concentration of sucrose present in beet molasses (61 – 139 g. L- 1) and ammonium sulfate (NH4)2SO4 (1 – 12 g. L- 1) had been varied as a source of nitrogen. In order to settled the cellular concentration, sucrose, ethanol, glycerol, acetic acid (g. L-1) and glutathione (g. L- 1), aliquots of each experiment were withdrawn every 12 hours until the end of the fermentation process with 48 hours, carried out the proper of analyzed each metabolites. From the results obtained, a mathematical model had been established, in which, was predicted the behavior of cell growth and the fermentation products yield, with reference the relation by the best conditions for the glutathione formation presented. In addition, the qPCR(Real-time Polymerase Chain Reaction) technique was applied, to evaluate the efficiency of GSH1 and GSH2 genes. The best result had been observed with 24 hours of fermentation 7,61 g.L-1of glutathione formation which, in the experimental concentration condition of 61 g. L-1 of sucrose present in molasses and 6.5 g.L-1 of ammonium sulfate. / A glutationa é um tripeptídeo linear, hidrossolúvel, formado por ácido glutâmico, L-cisteína e glicina sendo obtido através da síntese de consecutivas reações enzimáticas. Possui inúmeras funções metabólicas intracelulares, tendo como principal função evitar a oxidação celular. Estudos recentes indicam que o transtorno da função GSH (glutationa) está comprometido na etiologia de algumas doenças, tais como, cirrose hepática, pulmonares, gastrintestinais, inflamações no pâncreas, diabetes, doenças neurodegenerativas, entre outras. Além disso, a GSH destaca-se na área ambiental como um importante parâmetro biológico, sendo um dos mais importantes indicadores do estresse oxidativo. Tendo em vista estes fatores, o objetivo do presente trabalho é realizar a avaliação da produção de glutationa por Saccharomyces cerevisiae utilizando resíduo agroindustrial. Para melhor determinação da condição de produção de glutationa. Através de um DCCR (Delineamento Composto Central Rotacional) 22 com pontos axiais e quatro pontos centrais, totalizando doze experimentos, foram realizados ensaios fermentativos. Nos doze experimentos realizados em batelada, variaram-se a concentração de sacarose presente no melaço de beterraba (61 – 139 g.L-1) e do sulfato de amônio (NH4)2SO4 (1 – 12 g.L-1) como fonte de nitrogênio. Para a determinação da concentração celular, sacarose, etanol, glicerol, ácido acético (g.L-1) e glutationa (g.L-1) alíquotas de cada experimento foram retirados a cada 12 horas até o fim do processo fermentativo com 48 horas, com o intuito de realizar as devidas análises dos metabólitos. A partir dos resultados gerados, um modelo matemático foi estabelecido, no qual prediz o comportamento do crescimento celular e da formação de produto desta fermentação em relação às melhores condições apresentadas para formação de glutationa. Ademais, foi utilizada a técnica de qPCR (Reação em Cadeia da Polimerase em tempo real) para avaliar a eficiência dos genes GSH1 e GSH2. O melhor resultado foi obtido em 24 horas de fermentação foi a formação de 7,61g.L-1 de glutationa na condição experimental de concentração de 61 g. L-1 de sacarose presente no melaço e 6,5g.L-1 de sulfato de amônio.

<p>Ispitivan je uticaj vrednosti procesnih parametara: na tehnolo&scaron;ku 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 skladi&scaron;tenja, uz definisanje zdravstveno bezbednog roka skladi&scaron;tenja na osnovu mikrobiolo&scaron;kih i hemijskih analiza.<br />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 vi&scaron;i 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 skladi&scaron;tenja ve&scaron;tački kontaminiranog i osmotski dehidriranog pilećeg mesa, u oba osmotska rastvora, do&scaron;lo je do smanjenja broja svih ispitivanih mikroorganizama. Proteolitički mikroorganizami nisu bili prisutni u dehidranom pilećem mesu, dok sadržaj histamina je pokazao da, tokom vremena skladi&scaron;tenja, nije dolazilo do degradacije proteina u mesu. Nakon 10 dana skladi&scaron;tenja meso nije bilo užeglo, a vrednosti malondialdehida su ukazale na pojavu užegnuća nakon 14 dana skladi&scaron;tenja.<br />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 mikrobiolo&scaron;kih i hemijskih odziva dehidriranog pilećeg mesa tokom skladi&scaron;tenja u zavisnosti od variranih vrednosti parametara procesa.<br />Na osnovu dobijenih rezultata, kao optimalni parametri, mogu da se defini&scaron;u: trajanje procesa od 5 časova, temperatura od 32&deg;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 mikrobiolo&scaron;ki i hemijski stabilno tokom skladi&scaron;tenja na temperaturi od 22 &deg;C u trajanju od najmanje 10 dana.</p> / <p>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&rsquo; growth and multiplication during storage period is also investigated, together with defining health safe storage period, on the basis of microbiological and chemical analysis.<br />Results shows that increase of process parameters of temperature, duration and osmotic solutions&rsquo; 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&rsquo; reductions in comparison to the water solution. Achieved levels of the selected microorganisms&rsquo; 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.<br />Based on obtained results, as optimal process parameters it can be defined: 5-hour process, at 32 &deg;C, in molasses of maximal concentration, as osmotic solution. All achived microorganisms&rsquo; 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 &deg;C in period of at least 10 days.</p>

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Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-parent:"";mso-padding-alt:0cm 5.4pt 0cm 5.4pt;mso-para-margin-top:0cm;mso-para-margin-right:0cm;mso-para-margin-bottom:10.0pt;mso-para-margin-left:0cm;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Calibri","sans-serif";mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-ansi-language:EN-US;mso-fareast-language:EN-US;}</style><![endif]--><span lang="EN-US" style="font-size:10.0pt;line-height:115%;font-family:&quot;Cambria&quot;,&quot;serif&quot;;mso-ascii-theme-font:major-latin;mso-hansi-theme-font:major-latin;mso-bidi-font-family:&quot;Times New Roman&quot;">Primena različitih tretmana sa ciljem redukcije sadržaja nesaharoznih jedinjenja u melasi &scaron;ećerne repe potencijalan je metod za pobolj&scaron;anje parametara kvaliteta melase, lak&scaron;e sprovođenje procesa desaharifikacije melase i sprečavanje eventualnih nepoželjnih promena pri skladi&scaron;tenju melase. Stoga je predmet istraživanja ove disertacije redukovanje sadržaja nesaharoznih jedinjenja u melasi &scaron;ećerne repe upotrebom prirodnih adsorbenata mineralnog (različiti tipovi bentonita) i celuloznog (celuloza različitog stepena čistoće i modifikovani ekstrahovani rezanci &scaron;ećerne repe) porekla. Variranjem pH vrednosti sredine, suve materije melase i koncentracije primenjenog adsorbenta ispitan je sinergistički efekat uslova tretmana na stepen redukcije sadržaja nesaharoznih jedinjenja u melasi. Efikasnost sprovedenog tretmana utvrđena je na osnovu promena parametara kvaliteta melase i to boje, mutnoće, sadržaja saharoze, sadržaja suve materije i sadržaja pepela. </span></p><p class="MsoNormal" style="text-align:justify"><span lang="EN-US" style="font-size:10.0pt;line-height:115%;font-family:&quot;Cambria&quot;,&quot;serif&quot;;mso-ascii-theme-font:major-latin;mso-hansi-theme-font:major-latin;mso-bidi-font-family:&quot;Times New Roman&quot;">Na osnovu rezultata uočava se da je pozitivan uticaj kombinovanog dejstva upotrebljenih adsorbenata i uslova tretmana najizraženiji kod mutnoće i boje melase &scaron;to potvrđuje afinitet adsorbenata ka zadržavanju i/ili vezivanju bojenih materija. Takođe, navedeni pozitivan uticaj izražen je u manjoj ili većoj meri u zavisnosti od tipa primenjenog adsorbenta ali i uslova gde je uglavnom dominantan uticaj pH vrednosti </span></p><p><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:DoNotShowRevisions/> <w:DoNotPrintRevisions/> <w:DoNotShowMarkup/> <w:DoNotShowComments/> <w:DoNotShowInsertionsAndDeletions/> <w:DoNotShowPropertyChanges/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="&#45;-"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true" DefSemiHidden="true" DefQFormat="false" DefPriority="99" LatentStyleCount="267"> <w:LsdException Locked="false" Priority="0" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Normal"/> <w:LsdException Locked="false" Priority="9" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="heading 1"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/> <w:LsdException Locked="false" Priority="39" Name="toc 1"/> <w:LsdException Locked="false" Priority="39" Name="toc 2"/> <w:LsdException Locked="false" Priority="39" Name="toc 3"/> <w:LsdException Locked="false" Priority="39" Name="toc 4"/> <w:LsdException Locked="false" Priority="39" Name="toc 5"/> <w:LsdException Locked="false" Priority="39" Name="toc 6"/> <w:LsdException Locked="false" Priority="39" Name="toc 7"/> <w:LsdException Locked=&qu / <p>&nbsp;</p><p class="MsoNormal" style="text-align:justify"><span lang="EN-US" style="font-size:10.0pt;line-height:115%;font-family:&quot;Cambria&quot;,&quot;serif&quot;;mso-fareast-font-family:Calibri;mso-bidi-font-family:&quot;Times New Roman&quot;">The application of different treatments aiming to reduce the content of non-sugar compounds in sugar beet molasses is a potential method for molasses quality enhancement, facilitation of molasses desugarization process and prevention of any undesirable changes during molasses storage. Therefore, the objective of this dissertation is to reduce the content of non-sugar compounds in sugar beet molasses by using natural adsorbents of mineral (different types of bentonite) and cellulosic (cellulose of different purity and modified sugar beet pulp) origin. By varying treatment conditions such as pH, molasses dry substance and the applied adsorbent concentration, the synergistic effect of the treatment conditions on the reduction efficiency of non-sugar compounds content in molasses was examined. The treatment effectiveness was determined based on changes in molasses quality parameters, namely color, turbidity, sucrose content, dry substance content and ash content.</span></p><p><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--></p><p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:DoNotShowRevisions/> <w:DoNotPrintRevisions/> <w:DoNotShowMarkup/> <w:DoNotShowComments/> <w:DoNotShowInsertionsAndDeletions/> <w:DoNotShowPropertyChanges/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="&#45;-"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument></xml><![endif]--></p><p class="MsoNormal" style="text-align:justify"><span lang="EN-US" style="font-size:10.0pt;line-height:115%;font-family:&quot;Cambria&quot;,&quot;serif&quot;;mso-fareast-font-family:Calibri;mso-bidi-font-family:&quot;Times New Roman&quot;">According to the obtained results, the positive influence of the combined effect of applied adsorbents and treatment conditions is most pronounced for molasses quality parameters turbidity and colour, which confirms the applied adsorbents affinity towards coloured compounds retention or binding. Also, the stated positive influence is expressed to a greater or lesser extent depending on the type of adsorbent used as well as the conditions applied, where the influence of pH is mainly dominant.</span></p><p><!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable{mso-style-name:"Table Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-parent:"";mso-padding-alt:0cm 5.4pt 0cm 5.4pt;mso-para-margin-top:0cm;mso-para-margin-right:0cm;mso-para-margin-bottom:10.0pt;mso-para-margin-left:0cm;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Calibri","sans-serif";mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-ansi-language:EN-US;mso-fareast-language:EN-US;}</style><![endif]--></p><p><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> 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