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JEPM is an open-access journal that publishes work across the fields of chemical, environmental, and food sciences

This journal showcases research within these rapidly developing fields with a high impact on humankind and its environment.

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Edited by:

Dr. Branko Bugarski

Vol 15, No 1 (2023):

Journal of Engineering & Processing Management

Published: 01.08.2023.

Journal Info
No APC

Open Access & Open Science

Comprehensive peer review

Renowned Editors

Global Approach

Technology Focused

Current issue
01.08.2023. Original scientific paper
Introduction of the Inductively coupled plasma (ICP–OES) method for the characterization of ”Guber” Srebrenica mineral waters

By Dragica Lazić, Mirko Radić, Dragana Kešelј, Dragana Blagojević, Milenko Smiljanić, Nebojša Vasilјević

01.08.2023. Original scientific paper
Practical results regarding the use of mushrooms in dairy products

By Oana-Maria Popa, Ovidiu Tița

01.08.2023. Review article
The importance of wheat conditioning in the production of wholemeal flours

By Elena-Iulia Lazăr (Bănuţă), Ovidiu Tiţa

01.08.2023. Original scientific paper
Transient thermal behaviour of a substrate subjected to the activation of an electronic chip and surface cooling

By Jean-Gabriel Bauzin, Mehdi Belkacem Cherikh, Ali Hocine, Najib Laraqi, Minh-Nhat Nguyen

01.08.2023. Original scientific paper
Experimental study of the performance of open–type refrigerated display cabinet

By Tadas Vengalis, Vadim Mokshin

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01.08.2023. Original scientific paper
Experimental study of the performance of open–type refrigerated display cabinet

By Tadas Vengalis, Vadim Mokshin

This paper presents experimental investigations of the efficiency of an open-type refrigerated display cabinet used to store food at temperatures between –1 and +7 °C. The purpose of the study was to increase the efficiency of the open-type cabinet by improving its design. The cabinet has five shelves for food products with lengths of 350-600 mm. The spacing between the base and the first shelf is 280 mm, and between the other shelves it is 250 mm. The air enters the cabinet from the return air grille (RAG) at the bottom of the front panel, fans blow air through the evaporator, and the cooled air travels through a tunnel to the top of the refrigerator. The perforated distributor at the top distributes the cooled air, and part of the air is blown through the perforated back panel and the other part passes through the air-off honeycomb (dimensions (WH) are 12020 mm) at the front top of the cabinet, thus forming an air curtain between the inside of the refrigerator and the ambient warm air to protect the chilled food products. The cooled air entering through the perforated back panel into the display area helps maintain the required food temperature. In this study, two versions of the refrigerated cabinet were analyzed. The first version is the standard refrigeration cabinet and the second version is the same cabinet but with a change in the angle of inclination of the honeycomb and a reduction in the depth of the shelves. Air and test product temperatures were measured with thermocouples, and electrical energy consumption was measured with the Carel MT300W1100 energy meter. The experimental results show that the infiltration ratio decreases from 38.7 to 27.7%, and the 24-hour electrical consumption decreases from 24.91 to 19.22 kWh in the case of the modified cabinet. The average air temperature in the return air grille (RAG) decreased from 7.5 to 6.52 °C with the same temperature settings. The average temperature of the M packages decreased by 0.2-2.2 °C depending on the position in the refrigerator.

01.08.2023. Original scientific paper
Introduction of the Inductively coupled plasma (ICP–OES) method for the characterization of ”Guber” Srebrenica mineral waters

By Dragica Lazić, Mirko Radić, Dragana Kešelј, Dragana Blagojević, Milenko Smiljanić, Nebojša Vasilјević

01.08.2023. Original scientific paper
Transient thermal behaviour of a substrate subjected to the activation of an electronic chip and surface cooling

By Jean-Gabriel Bauzin, Mehdi Belkacem Cherikh, Ali Hocine, Najib Laraqi, Minh-Nhat Nguyen

31.12.2021. Review article
Pharmacological potential of Thymus serpyllum L. (wild thyme) extracts and essential oil: A review

By Aleksandra A. Jovanović, Bojana D. Balanč, Predrag Petrović, Radoslava Pravilović, Verica B. Djordjević

01.08.2023. Review article
The importance of wheat conditioning in the production of wholemeal flours

By Elena-Iulia Lazăr (Bănuţă), Ovidiu Tiţa

The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the products obtained are of superior quality due to the new machines and techniques for conditioning and grinding. By conditioning we mean the treatment of wheat with water or water and heat. It can be said that, among the technological operations of preparing wheat for mills, conditioning is the one that most influences the technological process of mills, the degree of extraction, the content of mineral substances of the flour, the separation of the germs and implicitly the baking properties of the flour. The essential parameters taken into account in this stage are the moisture content and the degree of hardness of the wheat grain. When determining the degree of extraction, the hectoliter weight has the major impact. Normally, an extraction of over 95% is sought when we talk about wholemeal flours. With the latest generation machines and their control with the help of new technology, 100% wholemeal wheat flours are obtained. The degree of extraction also influences the physico-chemical parameters of the flour and, of course, the ash content. Enzymatic activity of flour depends on the degree of extraction,  and wholemeal flour is richer in enzymes than white flour. This difference is primarily due to the distribution of non-uniform enzymes in the wheat grain, starting from the core of the wheat grain to its periphery. Wholemeal flour contains significant amounts of bran and germs – the finer the bran, the darker the color of the flour – so it is important that the bran particles are larger and rarer for the flour obtained from the endosperm to express its characteristics in a meaningful way in the finished product.

30.12.2022. Original scientific paper
XANTHAN PRODUCTION ON CRUDE GLYCEROL BY LAB-SCALE BIOREACTOR CULTIVATION OF LOCAL Xanthomonas ISOLATE

By Ida Zahović, Jelena Dodić, Damjan Vučurović, Siniša Dodić, Bojana Bajić, Zorana Trivunović

31.12.2021. Original scientific paper
Numerical simulation of soda ash drying process in pneumatic drying system with industrial scale

By Edisa Papraćanin, Nisad Avdić, Abdel Đozić, Ervin Karić

31.12.2019. Original scientific paper
An exploration of the effects of low-pressure plasma discharge on the physico-chemical properties of chia (Salvia hispanica L.) flour

By Rohit Upadhyay, Rohit Thirumdas, Rajendra R. Deshmukh, Uday Annapure, Nrusimha N. Misra

This work explores the preliminary feasibility of employing low-pressure cold plasma technology for the modification of the properties of chia flour. Chia flour was exposed to low-pressure plasma in the air for 5 min, 10 min, and 15 min, at two different power levels (40 W and 60 W). The oils extracted from untreated and treated chia flour were exhaustively characterized for fatty acid composition, nutritional value, and rancidity indices using thermal calorimetric methods (DSC/TGA). The results indicated a significant change in the color of flour with an increase in lightness. Infrared and ultraviolet spectroscopy indicated changes in the tocopherol groups of the oil extracted from plasma-treated chia flour. However, the oil extracted from plasma-treated chia flour revealed a loss of conjugated dienes and the formation of trans-fatty acids as seen in conventional hydrogenation of edible oils. DSC and TGA results revealed better oxidative stability of low-pressure plasma-treated oils than in control, which was linked to a relative increase of MUFA in the former.

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