UPOTREBA VODOOSJETLJIVIH PAPIRIĆA ZA PROCJENU POKRIVENOSTI LISNE POVRŠINE U VOĆNJAKU JABUKE

Three commercial mist-blowers were tested in an apple orchard at the end of vegetation development in October 2008, using pure water and water sensitive papers (WSP). The width between apples rows was 3.5 m, the average width of tree top was 1.6 m and the average apple height was 3.6 m. All the machines had the same “Albuz ATR 80” red nozzles and the tractor’s PTO had a rotational speed of 540 rpm. The average temperature during testing was 17.05 °C; the average air humidity was 56.55 %, and the average wind speed was 0.9 m/s from the West. The spraying equipment used was: (A) “Tifone Vento” 1500, water levels of 1000 l/ha, maximum. air velocity of 30 m/s and 18638 m3/h of airflow, 14 nozzles, travel velocity of 5 km/h and work pressure of 17 bars; (B) “Myers N1500”, water level of 1000 l/ha, maximum. air velocity of 34 m/s and 36580 m3/h of airflow, 14 nozzles, travel velocity of 5 km/h and work pressure bar of 11 bar; (C) “Hardi Zaturn 1500”, water level of 1000 l/ha, maximum. Air velocity of 38 m/s and 44590 m3/h of airflow, 18 nozzles, travel velocity of 5 km/h and work pressure of 7 bar. The “Tifone” mistblower had 10048 m3/h total amount of air on the left side of the blower and 8590 m3/h on the right side. With this amount of air, the average WSP coverage on the left side was 44.05 %, and on the right was 41.33 %. The“Myers” mistblower had 18120 m3/h total amount of air on the left side of the blower and 18460 m3/h at the right side. With this amount of air, the average WSP coverage on the left side was 33.61 %, and on the right side was 37.98 %. (C) The “Hardi” mistblower had 24940 m3/h total amount of air on the left side of the blower and 19650 m3/h on the right side. With this amount of air, the average WSP coverage on the left side was 45.85 %, and on the right side was 42.47 %. The WSP were photographed by a “Canon EOS 1000D”. The pictures were then converted by “Irfan View 4.0”, and finally elaborated by “Adobe Photoshop”, “Global Lab Image/2” and “Graduate” softwares.U radu su prikazani rezultati istraživanja tri raspršivača pri radu u voćnjaku jabuke tijekom listopada 2008. Prilikom usporedbe korištena je čista voda uz primjenu metode vodoosjetljivih papirića (VOP). Širina redova u nasadu iznosila je 3,5 m, uz prosječnu širinu krošnje od 1,6 m, i visinu stabla od 3,6 m. Ispitivani raspršivači bili su opremljeni mlaznicama „Albuz ATR 80“(crvene boje), a sva ispitivanja obavljena su pri 540 min-1 priključnoga vratila traktora. Prosječna temperatura zraka u vremenskom intervalu ispitivanja iznosila je 17,05°C, s prosječnom vrijednosti vlažnosti zraka 56,50%. Prosječna brzina vjetra iznosila je 0,90 m/s u smjeru rada raspršivača. Testirani raspršivači bili su „Tifone Vento“, „Myers N1500“ i „Hardi Zaturn“. „Tifone Vento“ imao je sljedeće parametre rada: hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 30 m/s i ukupnu količinu zraka od 18 638 m3/h, 14 mlaznica, radnu brzinu od 5 km/h i radni tlak od 17 bar. „Myers N1500“ imao je sljedeće parametre rada: hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 34 m/s i ukupnu količinu zraka od 36580 m3/h, 14 mlaznica, brzinu kretanja od 5 km/h i radni tlak od 11 bara, dok je „Hardi Zaturn“ imao hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 38 m/s i ukupnu količinu zraka od 44590 m3/h, 18 mlaznica, brzinu kretanja od 5 km/h i radni tlak od 7 bara. Raspršivač „Tifone“ na lijevoj strani stroja imao je prosječnu količinu zraka od 10048 m3/h te je ostvario prosječnu pokrivenost na VOP-u od 44,05 %. Na desnoj strani stroja utvrđena je prosječna količina zraka od 8590 m3/h i prosječna pokrivenost na VOP-u od 41.33 %. Raspršivač „Myers“ na lijevoj strani stroja imao je prosječnu količinu zraka od 18120 m3/h te je ostvario prosječnu pokrivenost na VOP-u od 33.61%. Na desnoj strani stroja utvrđena je prosječna količina zraka od 18460 m3/h i prosječna pokrivenost na VOP-u od 37.98% Kod raspršivača „Hardi“ utvrđena je prosječna količina zraka na lijevoj strani od 24940 m3/h te je postigao prosječnu pokrivenost na VOP-u od 45.85 %. Na desnoj strani stroja utvrđena je prosječna količina zraka od 19650 m3/h i ostvarena je prosječna pokrivenost od 42,47 % na postavljenim VOP-ima. Prilikom istraživanja korištena je metodika, pri čemu su VOP fotografirani, a slike su konvertirane softverom “Irfan View 4.0” te kasnije obrađivane “Adobe Photoshopom”, “Global Lab Image/2” i “Graduate” softverom

UPOTREBA VODOOSJETLJIVIH PAPIRIĆA ZA PROCJENU POKRIVENOSTI LISNE POVRŠINE U VOĆNJAKU JABUKE

Three commercial mist-blowers were tested in an apple orchard at the end of vegetation development in October 2008, using pure water and water sensitive papers (WSP). The width between apples rows was 3.5 m, the average width of tree top was 1.6 m and the average apple height was 3.6 m. All the machines had the same “Albuz ATR 80” red nozzles and the tractor’s PTO had a rotational speed of 540 rpm. The average temperature during testing was 17.05 °C; the average air humidity was 56.55 %, and the average wind speed was 0.9 m/s from the West. The spraying equipment used was: (A) “Tifone Vento” 1500, water levels of 1000 l/ha, maximum. air velocity of 30 m/s and 18638 m3/h of airflow, 14 nozzles, travel velocity of 5 km/h and work pressure of 17 bars; (B) “Myers N1500”, water level of 1000 l/ha, maximum. air velocity of 34 m/s and 36580 m3/h of airflow, 14 nozzles, travel velocity of 5 km/h and work pressure bar of 11 bar; (C) “Hardi Zaturn 1500”, water level of 1000 l/ha, maximum. Air velocity of 38 m/s and 44590 m3/h of airflow, 18 nozzles, travel velocity of 5 km/h and work pressure of 7 bar. The “Tifone” mistblower had 10048 m3/h total amount of air on the left side of the blower and 8590 m3/h on the right side. With this amount of air, the average WSP coverage on the left side was 44.05 %, and on the right was 41.33 %. The“Myers” mistblower had 18120 m3/h total amount of air on the left side of the blower and 18460 m3/h at the right side. With this amount of air, the average WSP coverage on the left side was 33.61 %, and on the right side was 37.98 %. (C) The “Hardi” mistblower had 24940 m3/h total amount of air on the left side of the blower and 19650 m3/h on the right side. With this amount of air, the average WSP coverage on the left side was 45.85 %, and on the right side was 42.47 %. The WSP were photographed by a “Canon EOS 1000D”. The pictures were then converted by “Irfan View 4.0”, and finally elaborated by “Adobe Photoshop”, “Global Lab Image/2” and “Graduate” softwares.U radu su prikazani rezultati istraživanja tri raspršivača pri radu u voćnjaku jabuke tijekom listopada 2008. Prilikom usporedbe korištena je čista voda uz primjenu metode vodoosjetljivih papirića (VOP). Širina redova u nasadu iznosila je 3,5 m, uz prosječnu širinu krošnje od 1,6 m, i visinu stabla od 3,6 m. Ispitivani raspršivači bili su opremljeni mlaznicama „Albuz ATR 80“(crvene boje), a sva ispitivanja obavljena su pri 540 min-1 priključnoga vratila traktora. Prosječna temperatura zraka u vremenskom intervalu ispitivanja iznosila je 17,05°C, s prosječnom vrijednosti vlažnosti zraka 56,50%. Prosječna brzina vjetra iznosila je 0,90 m/s u smjeru rada raspršivača. Testirani raspršivači bili su „Tifone Vento“, „Myers N1500“ i „Hardi Zaturn“. „Tifone Vento“ imao je sljedeće parametre rada: hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 30 m/s i ukupnu količinu zraka od 18 638 m3/h, 14 mlaznica, radnu brzinu od 5 km/h i radni tlak od 17 bar. „Myers N1500“ imao je sljedeće parametre rada: hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 34 m/s i ukupnu količinu zraka od 36580 m3/h, 14 mlaznica, brzinu kretanja od 5 km/h i radni tlak od 11 bara, dok je „Hardi Zaturn“ imao hektarsku dozu vode od 1000 l, maksimalnu brzinu zraka od 38 m/s i ukupnu količinu zraka od 44590 m3/h, 18 mlaznica, brzinu kretanja od 5 km/h i radni tlak od 7 bara. Raspršivač „Tifone“ na lijevoj strani stroja imao je prosječnu količinu zraka od 10048 m3/h te je ostvario prosječnu pokrivenost na VOP-u od 44,05 %. Na desnoj strani stroja utvrđena je prosječna količina zraka od 8590 m3/h i prosječna pokrivenost na VOP-u od 41.33 %. Raspršivač „Myers“ na lijevoj strani stroja imao je prosječnu količinu zraka od 18120 m3/h te je ostvario prosječnu pokrivenost na VOP-u od 33.61%. Na desnoj strani stroja utvrđena je prosječna količina zraka od 18460 m3/h i prosječna pokrivenost na VOP-u od 37.98% Kod raspršivača „Hardi“ utvrđena je prosječna količina zraka na lijevoj strani od 24940 m3/h te je postigao prosječnu pokrivenost na VOP-u od 45.85 %. Na desnoj strani stroja utvrđena je prosječna količina zraka od 19650 m3/h i ostvarena je prosječna pokrivenost od 42,47 % na postavljenim VOP-ima. Prilikom istraživanja korištena je metodika, pri čemu su VOP fotografirani, a slike su konvertirane softverom “Irfan View 4.0” te kasnije obrađivane “Adobe Photoshopom”, “Global Lab Image/2” i “Graduate” softverom

Possibilities of using acorn flour in products Based on flour

Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more recently archaeological research confirms that in the past acorns have been important sources of food in different cultures around the world. Today it is used as food in Turkey, Korea, North Africa, China, the USA and as an important part of cultural heritage in some parts of Spain. Acorn was staple food in the diet of the Balkan peoples, but despite its long culinary tradition acorn has been neglected. The sad fact is that we have forgotten all about nutritional value of acorns that our ancestors knew and used. The aim of this study is a qualitative analysis of the existing literature concerning the investigation of food products from acorns, primarily the possibility of using acorn flour in products based on flour. Based on citation bases Web of Science and Scopus 42 articles have been selected that included the period from 1977 to 2015. Most of the studies were published by authors from the United States (14), Italy (6) and China (5). Additional searches were done by using Google Web Search. Regarding these results acorn flour can be used in modern diet as a replacement for wheat flour in wide range of applications in food production, primarily production of cakes, cookies, muffins, pancakes, pasta, noodles, flatbreads, pizza crust, pie crust, and also for thickening sauces and soups. However, analysis of the literature reveals a lack of research in Croatia, and generally points out the need for greater representation of these issues in the future

A CROSS-SECTIONAL STUDY OF PSYCHIATRIC COMORBIDITY IN CROATIAN HOMELAND WAR VETERANS WHO WERE HELD AS PRISONERS OF WAR AND ARE AFFECTED BY POSTTRAUMATIC STRESS DISORDER

Background: As a extremely traumatic experience, captivity may cause other mental disorders in addition to posttraumatic stress disorder, which is highly prevalent among ex-prisoners of war, and which often occurs in comorbidity with at least one other mental disorder. This objective of this study is to identify the incidence of comorbid mental disorders in Homeland war veterans exprisoners of war affected by posttraumatic stress disorder, as well as to identify the factors that influenced psychiatric comorbidity. Subjects and methods: The study sample comprised 264 subjects, all of whom were Croatian Homeland War veterans with combat experience in the defence of the Republic of Croatia, and all of whom fulfilled clinical criteria for posttraumatic stress disorder at the time of the study. The subjects were divided into two groups: the experimental group was composed of ex- prisoners of war, and the control group of veterans who had never been prisoners of war. The methods of sociodemographic questionnaire, posttraumatic stress disorder self-report checklist and the Harvard Trauma Questionnaire were used in the study. Psychiatric comorbidity data were retrieved from the subjects’ anamnesis and medical records. Results: The results showed that ex- prisoners of war were exposed to a statistically much higher number of traumatic events, and had a significantly higher total number of psychiatric comorbidities (p<0.01) than the control group. The incidence of acute and transient psychotic disorders, generalized anxiety disorders and psychological and behavioural factors associated with disorders or diseases classified elsewhere was significantly higher among ex- prisoners of war. There was no statistically significant difference in overall posttraumatic stress disorder intensity between the two groups (p<0.05). Conclusions: The results of the study confirm our hypothesis that the incidence of psychiatric comorbidity is higher in exprisoners of war

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Istraživanje je provedeno kako bi se istražila mogućnost smanjenja natrija u krem siru, djelomičnom redukcijom odnosno zamjenom natrija pomoću kalijevih soli. Preliminarnim ispitivanjem odabrana su 4 načina soljenja: 100 % NaCl (kontrola), NaCl snižen na 65 % (T1), 35 % NaCl-a zamijenjeno KCl-om (T2), i mješavina soli Salut® na bazi KCl-a koja sadrži i tvari za prikrivanje stranih okusa (T3). Istraživanjem su ispitivana fizikalno-kemijska svojstva, boja, mazivost, prihvatljivost, kao i stupanj intenziteta specifičnih svojstava krem sira sa sniženim udjelom natrija. Snižavanje udjela natrija nije utjecalo na udio proteina, mliječne masti i vode, aktivitet vode, kiselost i boju krem sira (P>0,05). Međutim, redukcija natrija je značajno utjecala na mineralni sastav, mazivost i senzorska svojstva. Primjena mješavina soli na bazi kalija značajno povećava vrijednost omjera K:Na. Sirevi koji su sadržavali mješavinu soli Salut® od potrošača su dobili ocjene najbliže kontrolnom siru, u usporedbi s ostalim zamjenama. Ovo istraživanje pokazuje da je moguće smanjenje udjela natrija u krem siru za 35 % primjenom nutritivno vrijednih mješavina soli na bazi kalija, bez narušavanja prihvatljivosti proizvoda.The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance

Impact of technical spraying factors on leaf area coverage in an apple orchard

Istraživanja su obavljena u nasadu jabuke sa dva tipa raspršivača, aksijalni (Hardi Zaturn) i radijalni (Hardi Arrow). Istraživan je utjecaj glavnih tehničkih čimbenika raspršivanja (tip mlaznice, brzina rada i norma raspršivanja) na pokrivenost tretirane površine, prosječni promjer kapljica, broj kapljica/cm2 i zanošenje tekućine. Brzina rada raspršivača podešava se na 6 i 8 k/mh, a norma raspršivanja na 250, 325 i 400 l/ha. Koriste se plave (TR 8003C), žute (TR 8002C) i zelene (TR 80015C) Lechler mlaznice. Istraživanje se postavlja kao trofaktorijalni poljski pokus sa 18 tretmana u 4 ponavljanja, za svaki tip raspršivača. Po tretmanu se na stablo postavlja 60 vodoosjetljivih papirića koji se obrađuju pomoću računalne analize slike i računalnog programa ImageJ. Glavni tehnički čimbenici raspršivanja ostvaruju statistički vrlo značajan utjecaj (**) na glavna svojstva istraživanja. Smanjivanjem ISO broja mlaznice, povećanjem brzine rada raspršivača te povećanjem norme raspršivanja povećava se pokrivenost tretirane površine, broj kapljica/cm2 i zanošenje tekućine, a smanjuje se prosječni promjer kapljica. Usporedbom dobivenih rezultata istraživanja sa aksijalnim i radijalnim raspršivačem u nasadu jabuke, bolje rezultate (*) postiže radijalni raspršivač. Najbolje podešenje tehničkih čimbenika raspršivanja (pokrivenost tretirane površine od 59,55 % i zanošenja tekućine od 21,10 %) ostvaruje se sa radijalnim raspršivačem te zelenom mlaznicom (TR 80015C), brzinom rada od 8 km/h, normom raspršivanja od 325 l/ha i radnim tlakom od 16,84 bar.Research is conducted on an apple orchard with two different types of orchard sprayers, axial (Hardi Zaturn) and radial (Hardi Arrow). The influence of major technical spraying factors (type of nozzle, working speed and spray volume) were observed on coverage of the treated area, average droplet diameter, number of droplets per cm2 and drift. The working speed of sprayer was set at 6 and 8 km/h, and spray volume on 250, 325 and 400 l/ha. In research, Lechler blue (TR 8003C), yellow (TR 8002C) and green (TR 80015C) nozzles were used. The research was set as three - factorial field experiment with 18 treatments in 4 repetitions, for each type of sprayer. Sixty water sensitive papers (WSP) were used for the treatment, which was processed with digital image analysis (DIA) and ImageJ software. The major technical spraying factors have a high significant statistical impact (**) on the main properties of the research. By decreasing the ISO number of nozzles and by increasing the working speed and spray volume, we found increasement of area coverage, number of droplets per cm2 and drift, and decreasement of average droplet diameter. By comparing the results of the research by axial and radial orchard sprayer in apple orchard, better results (*) were achieved with a radial sprayer. The best adjustment of technical spraying factors (area coverage of 59,55 % and 21,10 % of liquid drift) was achieved by a radial sprayer and with green nozzle (TR80015C), working speed of 8 km/h, spray volume of 325 l/ha, and working pressure of 16,84 bar

Influence of cookies composition on temperature profiles and qualitative parameters during baking

During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and quality parameters (width and thickness, colour formation and textural properties: hardness, fracturability and work of breaking force) during baking process. Composition of cookies differs due to flour type and initial moisture content. Cookies were baked at 205 °C and temperature was measured in the centre of samples which were 7 mm thick with a 60 mm diameter. The results of temperature profiles of the cookies during baking have shown the same trend for all of the 18 samples. Samples with the higher initial water content have lower values of total colour difference and also significantly affect textural properties

Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of fig extracts

The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from five different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b* colour model. Ultrasound-assisted extraction showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig

Kvaliteta probiotičkog jogurta obogaćenog medom i nusproizvodima prešanja sjemenki industrijske konoplje (Cannabis sativa L.)

The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF.Cilj ovog rada bio je istražiti mogućnost proizvodnje probiotičkog jogurta obogaćenog brašnom pogače industrijske konoplje u različitim udjelima (2 %, 4 %, 6 %, 8 % i 10 %). Jedan od nusproizvoda koji nastaje pri proizvodnji hladno prešanog ulja industrijske konoplje (Cannabis sativa L.) iz njezinih sjemenki je pogača industrijske konoplje. Provedena analiza glavnih komponenti pokazala je da dodatak brašna pogače industrijske konoplje u udjelu od 4 do 10 % ima značajan učinak na fizikalno-kemijska svojstva probiotičkog jogurta, dok dodatak u manjim udjelima (2 %) nema utjecaja. Dobivenim regresijskim modelom i algoritmom linearnog programiranja utvrđeno je da je dodatak brašna pogače industrijske konoplje u udjelu od 4,04 % optimalan za proizvodnju ove vrste probiotičkog jogurta, što je u skladu sa senzorskom analizom. Količine ukupnih polifenola i antioksidacijska aktivnost u uzorcima probiotičkih jogurta značajno su se povećale proporcionalno s povećanjem dodatka brašna pogače industrijske konoplje s 41,46 mg GAE/mL i 32,2 % inhibicije DPPH na 111,16 mg GAE/mL do 55,6 % inhibicije DPPH (u jogurtu s 10 % brašna pogače industrijske konoplje)

An Application of Image Analysis and Colorimetric Methods on Color Change of Dehydrated Asparagus (Asparagus maritimus L.)

Shape and color are key factors in quality evaluation of fresh asparagus (Asparagus maritimus L.). Typical green color of asparagus comes from the chlorophyll, pigment which has been degradated during drying process. The aim of this paper was to compare color changes of asparagus dried in laboratory tray drier equipment at different temperatures (40 °C, 50 °C, 60 °C and 70 °C) at airflow velocity of 2.75 ms-1. Color changes were obtained by digital image analysis in RGB color model and by chromameter in L*a*b* color model. Basic elements of image analysis system were low voltage halogen lamps with reflector, digital camera and programs for image pre-processing and analysis. Mean values of color parameters, color changes and correlation coefficients for asparagus were calculated for both color models. An analysis showed statistically significant influence of drying temperature on hue angle and total color change for both chosen color models of dehydrated asparagus. Represented results show that there was no statistically significant difference according to color changes between drying at 50 °C and 60 °C. Calculated correlation coefficient between color changes for used models was found to be 0.9167