SCIDAR Collection:
https://scidar.kg.ac.rs/handle/123456789/8207
2024-03-28T15:13:44ZEnhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization
https://scidar.kg.ac.rs/handle/123456789/20406
Title: Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization
Authors: Lončar (born Ćurčić), Biljana; Pezo, Lato; Knežević, Violeta; Nićetin, Milica; Filipović, Jelena; Petković, Marko; Filipović, Vladimir
Abstract: This study focuses on predicting and optimizing the quality parameters of cookies enriched
with dehydrated peach through the application of Support Vector Machine (SVM) and Artificial
Neural Network (ANN) models. The purpose of the study is to employ advanced machine learning
techniques to understand the intricate relationships between input parameters, such as the presence of dehydrated peach and treatment methods (lyophilization and lyophilization with osmotic
pretreatment), and output variables representing various quality aspects of cookies. For each of
the 32 outputs, including the parameters of the basic chemical compositions of the cookie samples,
selected mineral contents, moisture contents, baking characteristics, color properties, sensorial attributes, and antioxidant properties, separate models were constructed using SVMs and ANNs.
Results showcase the efficiency of ANN models in predicting a diverse set of quality parameters
with r2 up to 1.000, with SVM models exhibiting slightly higher coefficients of determination for
specific variables with r2 reaching 0.981. The sensitivity analysis underscores the pivotal role of
dehydrated peach and the positive influence of osmotic pretreatment on specific compositional
attributes. Utilizing established Artificial Neural Network models, multi-objective optimization was
conducted, revealing optimal formulation and factor values in cookie quality optimization. The
optimal quantity of lyophilized peach with osmotic pretreatment for the cookie formulation was
identified as 15%.2024-01-01T00:00:00ZPhysical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures
https://scidar.kg.ac.rs/handle/123456789/20405
Title: Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures
Authors: Petković, Marko; Miletić, Nemanja; Pantelić, Valerija; Filipović, Vladimir; Lončar (born Ćurčić), Biljana; Mitrović, Olga
Abstract: This study aimed to evaluate the effect of convective and microwave drying on the
bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters
and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of
50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest
amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits
that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total
anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and
1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively).
It turned out that microwave dehydration shortened the processing time and lowered the energy
consumption compared to convective drying (a significantly reduced drying time of 92–99% with
microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion
(1.48–1.66 × 10−8 m2 s−1).2024-01-01T00:00:00ZComparative analysis of production and slaughter parameters of fast-growing broiler hybrids
https://scidar.kg.ac.rs/handle/123456789/20404
Title: Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids
Authors: Petričević, Veselin; Lukić, Miloš; Škrbić, Zdenka; Dosković, Vladimir; Rakonjac, Simeon; Petričević, Maja; Milenković, Danijel
Abstract: This study aimed to explore how hybrid varieties impact broiler
chickens' production and slaughter performance. We applied standard rearing
techniques over a 42-day period. The trial involved a total of 420 broiler chickens
of the following hybrids: Cobb 500 and Ross 308. Weekly performance tests were
conducted, assessing average daily gain, feed consumption, feed conversion rate,
mortality, and European Poultry Efficiency Factor. After controlling for final
body weights on the 42nd day, a random sample of 12 broilers per genotype, with
an equal gender distribution, was selected for slaughter parameter analysis.
Following slaughter traits were determined: pre-slaughter weight of chickens,
slaughter yield, share of abdominal fat, chicken thigh circumference, and chest
angle. The results revealed no significant difference in food consumption between
the examined hybrids. Chickens of the Cobb 500 genotype exhibited significantly
higher (p<0.01) gain and a more favorable feed conversion rate. Due to its better
vitality, feed conversion rate, and gain, Cobb 500 chickens demonstrated
significantly higher (p<0.01) European Poultry Efficiency Factor values. In
contrast, Ross 308 chickens displayed statistically significantly lower (p<0.05)
slaughter yield and chest angle values. At the same time, the proportion of
abdominal fat and chicken thigh circumference showed no significant difference
between the tested hybrids.2024-01-01T00:00:00ZRearing systems and production in organic poultry farming
https://scidar.kg.ac.rs/handle/123456789/20403
Title: Rearing systems and production in organic poultry farming
Authors: Petrović, Milun; Bogosavljević-Bošković, Snežana; Bogdanović, Vladan; Đoković, Radojica; Rakonjac, Simeon; Petrović, Miloš
Abstract: Poultry farming on free-range can be organized in various ways,
depending on the type and characteristics of facilities and outdoor areas.
Generally, these rearing systems can be categorized into a fixed facility freerange
system and a mobile facility free-range system (structures on wheels). In
organic poultry production, two organic production systems are prevalent:
organic egg production and organic meat production.2024-01-01T00:00:00Z