<p>Istraživanja u okviru disertacije usmerena su na razvoj vakuumskog postupka su&scaron;enja voća. Konstruisan je prototip laboratorijske vakuumske su&scaron;are i optimizovan proces su&scaron;enja vi&scaron;anja i borovnica. U cilju optimizacije procesa su&scaron;enja ispitan je uticaj nezavisno promenljivih procesa, temperature i pritiska, na parametre kvaliteta osu&scaron;enog voća (aktivnost vode, sadržaj ukupnih fenola, ukupnih monomernih antocijana i vitamina C, antioksidativnu aktivnost, promenu boje, teksturu i sposobnost rehidratacije). Proces su&scaron;enja optimizovan je kori&scaron;ćenjem metode odzivnih povr&scaron;ina (engl. Response Surface Methodology, RSM).<br />Rezultati istraživanja pokazuju da tehnika su&scaron;enja voća u vakuumu daje odlične rezultate u pogledu očuvanja visokovrednih komponenata voća i ima perspektivu za &scaron;iru primenu u zanatskim i poluindustrijskim postrojenjima.</p> / <p>Research in the framework of the thesis focuses on the development of fruit vacuum-drying process. Laboratory vacuum dryer prototype was constructed. Cherries and blueberries vacuum drying process was optimized. In order to optimize the drying process, the influence of independent variables of the process (temperature and pressure) on the quality parameters of dried fruit (water activity, total phenol content, total monomeric anthocyanins and vitamin C, antioxidant activity, colour change, texture, and rehydration capability) was investigated. The drying process was optimized using Response Surface Methodology (RSM).<br />There is the possibility of application of the results in plants at semi-industrial and industrial level.</p>

<p>Cilj istraživanja realizovanih u ovom radu, bio je&nbsp;modelovanje i formalna prezentacija jednog pristupa&nbsp;rješenju problema generisanja izvršnih softverskih&nbsp;specifikacija informacionog sistema. Kreiranjem rečnika&nbsp;opšteg modela korisničkog interfejsa, omogućeno je&nbsp;definisanje parametara koji specificiraju vizuelni dizajn&nbsp;korisničkog interfejsa. Praktična upotreba ovakvog pristupa&nbsp;sastoji se u automatskom generisanju prototipova koji su vrlo&nbsp;bliski finalnoj implementaciji aplikativnih sistema nekog&nbsp;informacionog sistema, korišćenjem generatora&nbsp;implementiranog u okviru alata IIS*Case. Time je omogućeno&nbsp;da se, u vrlo kratkom roku, izgeneriše funkcionalan&nbsp;korisnički interfejs za prikaz i ažuriranje podataka.</p> / <p>The aim of the research presented in this work is a modeling and&nbsp;formal presentation of an approach to the problem of generating&nbsp;executable software specifications of an information system. A&nbsp;specification of common user interface models is provided by&nbsp;defining the appropriate repository definitions. Practical application&nbsp;of the approach is provided by the implementation of an&nbsp;application generator as a part of IIS*Case tool. It provides&nbsp;automated generation of the prototypes that are very close to the&nbsp;final implementation of the system applications. By this, it is&nbsp;possible to efficiently generate dynamic user interface for data&nbsp;presentation and database update operations.</p>

<p>Istraživanja u okviru ove disertacije obuhvataju ispitivanje fizičkih, hemijskih i biolo&scaron;kih osobina svežeg i osu&scaron;enog ko&scaron;tičavog voća i razvoj inovativnog tehničkog re&scaron;enja su&scaron;enja voća u vakuumu. Dobijeni rezultati istraživanja daju doprinos formiranju baze naučnih znanja u vezi sa karakteristikama ko&scaron;tičavog voća osu&scaron;enog različitim tehnikama su&scaron;enja: konvektivnim su&scaron;enjem, vakuum su&scaron;enjem i liofilizacijom (su&scaron;enjem zamrzavanjem). Projektovan inovativni prototip vakuum su&scaron;are sa ejektorskim sistemom omogućava očuvanje biolo&scaron;ki aktivnih komponenata voća uz mogućnost smanjenja investicionih tro&scaron;kova i tro&scaron;kova održavanja opreme. Takođe je uspe&scaron;no prikazana mogućnost primene analize glavnih komponenata (eng. Principal Component Analysis, PCA), ve&scaron;tačke neuronske mreže (eng. Artificial Neural Networks, ANN) i matematičkog modelovanja za opisivanje funkcionalne zavisnosti primenjenih parametara su&scaron;enja i fizičkih, hemijskih i biolo&scaron;kih osobina osu&scaron;enog voća, optimizaciju procesa su&scaron;enja, kao i za pronalaženje modela koji najbolje opisuje proces su&scaron;enja.</p> / <p>Research in the framework of the thesis includes investigation of physical, chemical and biological properties of fresh and dried stone fruit and the development of an innovative technical solution for fruit vacuum drying. The obtained results contribute to the formation of the scientific base of knowledge, regarding the characteristics of stone fruit dried by different drying techniques: convective drying, vacuum drying and lyophilization (freeze drying). The designed innovative prototype of a vacuum dryer with an ejector system enables the preservation of biologically active fruit compounds with the possibility of reducing investment and equipment maintenance costs.<br />The possibility of application of Principal Component Analysis (PCA), Artificial Neural Networks (ANN) and mathematical modeling for describing the functional dependence between applied drying parameters and physical, chemical and biological properties of dried fruit, optimization of the drying process, as well for finding the model that best describes the drying process was presented in this work.</p>