Conceptual Design of the Modular Transuranic Shipping Cask MTS-54

The storage, transportation, and disposal of radioactive waste has become a problem of immense proportions in the United States. This Thesis focuses on the transportation of defense transuranic (TRU) waste to the Waste Isolation Pilot Plant (WIPP) repository near Carlsbad, New Mexico. The objective of the cask conceptual design was based on the following: Taking into account the latest available data on TRU waste drum mass, investigate the possibility of increased drum capacity per shipment over the current design; Present a new TRU cask design with increased drum capacity and the potential for transporting both Contact-handled (CH and Remote-handled (RH) TRU waste; Perform thermal, shielding, criticality safety and radiation-induced thermal stress analysis for the cask in CH-TRU mode. This thesis studies the feasibility of a maximum-capacity modular cask concept, by concentrating on CH-TRU waste transportation. Since CH-TRU waste makes up 98% of the total TRU inventory, and will be the first wasteform to head for the WIPP, the potential benefits of a CH-TRU-mode cask are more immediate

Application possibility of high protein sunflower meal fractions obtained by combination of grinding and air classification in the production of extrudedfish feed

Aktuelni problem industrije proizvodnje hrane za ribe jeste smanjena dostupnost i visoka cena ribljeg brašna, tradicionalnog izvora proteina u hrani za ribe, koja je direktna posledica rasta sektora akvakulture i visoke potražnje za ovim kvalitetnim proteinskim hranivom. Delimična ili potpuna zamena ribljeg brašna visokoproteinskim sirovinama biljnog porekla u recepturama za ishranu riba, uz iznalaženje novih alternativnih visokoproteinskih sirovina pristup je kojim se prevazilazi ovaj problem i koji ima potencijal da obezbedi održivost celokupne industrije hrane za ribe u budućnosti. U okviru ove disertacije predloženo je novo, relativno jednostavno i jeftino tehnološko rešenje za suvo frakcionisanje suncokretove sačme, čijom bi se primenom dobile njene visokoproteinske frakcije kao potencijalne proteinske sirovine biljnog porekla za zamenu ribljeg brašna u hrani za ribe. Shodno tome, istraživanja ove disertacije urađena su u dve odvojene faze, gde je prva, faza vazdušne klasifikacije, imala za cilj ispitivanje mogućnosti primene kombinacije postupaka usitnjavanja suncokretove sačme mlinom čekidarom i vazdušne klasifikacije ovako usitnjene sačme primenom vazdušnog gravitacionog kaskadnog, cik-cak, klasifikatora u cilju dobijanja frakcija povedanog sadržaj proteina u odnosu na polaznu sačmu. Nezavisni parametri usitnjavanja i klasifikacije bili su prečnik otvora sita (POS) čekidara (3, 2 i 1 mm), protok klasifikacionog vazduha (5, 8,7 i 12,5 m3/h) i jačina oscilacije vibro dozatora (JOVD) klasifikatora (30, 60 i 90% maksimuma). Zavisne promenljive bile su sadržaj proteina u dobijenim frakcijama i njihov prinos. Primenjen je 3x3x3 potpuni faktorijalni eksperimentalni dizajn prema metodi odzivne površine. U cilju dobijanja frakcije sa što većim sadržajem proteina, u što većem prinosu, kombinacija postupaka usitnjavanja i vazdušne klasifikacije je optimizovana primenom regresione analize, analize glavnih komponenata (PCA analiza), analize varijanse, kao i računske dinamike fluida (CFD analiza), kojom je dobijeni kompjuterski model vazdušne klasifikacije suncokretove sačme poređen sa eksperimentalno dobijenim rezultatima. Cik-cak vazdušni klasifikator uspešno je primenjen za razdvajanje usitnjene suncokretove sačme na grubu i finu frakciju. Pri povećanju protoka vazduha smanjivao se prinos grube a istovremeno povećavao prinos fine frakcije. Grube frakcije suncokretove sačme dobijene pri protocima vazduha od 8,7 i 12,5 m3/h imale su za 0,5 − 41,4% relativno veći sadržaj proteina u poređenju sa polaznom sačmom. Smanjenje POS i povećanje protoka vazduha uticalo je na povećanje, dok je povećanje JOVD, uticalo na smanjenje sadržaja proteina grube frakcije. Najveći sadržaj proteina (50,90%SM) imala je gruba frakcija suncokretove sačme dobijena pri sledećim parametrima: POS − 1 mm; protok vazduha − 12,5 m3/h; JOVD − 30%. Na sadržaj proteina grube frakcije i odnos prinosa frakcija značajan uticaj (p < 0,05) imali su POS čekidara i protok vazduha, dok je CFD model pokazao zadovoljavajuće poklapanje sa eksperimentalnim rezultatima. Cilj druge faze disertacije, faze ekstrudiranja, bio je najpre ispitivanje uticaja dodatka polazne suncokretove sačme (oko 37% proteina na SM) i njene dve visokoproteinske frakcije (oko 43% i 49% proteina na SM), dobijenih na osnovu odabranih parametara usitnjavanja i vazdušne klasifikacije, na postupak ekstrudiranja i fizički kvalitet ekstrudirane hrane za ribe. Maksimalno 20% ribljeg brašna bilo je zamenjeno polaznom sunockretovom sačmom i njenim odabranim visokoproteinskim frakcijama, a njihov udeo u recepturi za ishranu pastrmke menjan je na osnovu dizajna smeše. Za ekstrudiranje eksperimentalnih smeša i dobijanje hrane u obliku granula korišćen je dvopužni ekstruder. Ulazni parametri ekstrudiranja bili su konstatni, osim sastava smeše, a praćeni su izlazni parametri ekstrudiranja: temperatura u cevi ekstrudera, temperatura matrice, pritisak na matrici, specifična potrošnja energije (SME) i obrtni moment elektromotora ekstrudera. Proizvedenim uzorcima ispitani su pokazatelji fizičkog kvaliteta: stepen ekspanzije, nasipna masa, tvrdoća, stepen otiranja, kapacitet upijanja ulja, nivo otpuštanja ulja iz zauljenih granula, stabilnost u vodi i mikrostruktura granula. Prisutvo suncokretove sačme višeg sadržaja proteina i manjeg sadržaja celuloze u smeši uticalo je na formiranje više temperature matrice ekstrudera, kao i na smanjenje SME i obrtnog momenta. Povećanje sadržaja proteina suncokretove sačme doprinelo je stvaranju kompaktnije strukture granule, povećanju tvrdoće, otpornosti otiranju i stabilnosti granula u vodi, smanjenju nivoa otpuštanja ulja, te je tako pozitivno uticalo na fizičke karakteristike granula. Visokoproteinska frakcija suncokretove sačme sa 49% proteina na SM doprinela je optimalnim fzičkim karakteristikama ekstrudirane hrane za pastrmku. Karakterizacija ove frakcije kao potencijalne nove sirovine u industriji hrane za ribe bio je krajnji cilj ispitivanja ove disertacije. U tu svrhu navedena frakcija suncokretove sačme poređena je u novom eksperimentu ekstrudiranja i ispitivanja fizičkog kvaliteta hrane za pastrmku sa ribljim brašnom, kao i sojinim brašnom, koje je najčešće korišćen izvor biljnih proteina u hrani za ribe. Korišćena je nova receptura smeše ali ista postavka eksperimenta kao u prvom delu faze ekstrudiranja. Rezultati su pokazali da je prisustvo visokoproteinske suncokretove sačme sa oko 49% proteina (SM) doprinelo smanjenju temperature matrice, ali i povedanju SME i obrtnog momenta, a time i poroznosti granula što je imalo pozitivan uticaj na kapacitet upijanja ulja granula, stabilnost granula i otpuštanje nutrijenata u vodi, kao i negativan uticaj na stepen otiranja i nasipnu masu granula. Zamena 13,4% ribljeg brašna u recepturi ovom viskoproteinskom frakcijom suncokretove sačme za rezultat je imala granule zadovoljavajućeg fizičkog kvaliteta. Granule najboljeg fizičkog kvaliteta dobijene su kombinacijom visokoproteinske frakcije suncokretove sačme sa sojinim brašnom, te se moglo zaključiti da se funkcionalne karakteristike ove dve sirovine odlično dopunjuju, i da visokoproteinska frakcija suncokretove sačme, sa stanovišta tehnološkog kvaliteta hrane za ribu, predstavlja dobru alternativu ribljem brašnu.High price and finite availability of fish meal (FM), due to high expansion of aquaculture sector in recent decades, are main concerns for modern day aquafeed industry. Partially or completely substation of fish meal in fish feed with protein sources of plant origin, together with finding novel alternative protein sources, is commonly used approach that enables sustainability of aquafeed industry in decades to come. New, relatively simple and low-cost procedure for dry fractionation of sunflower meal (SFM) was proposed within this thesis, with aim for producing high protein SFM fractions as a potential plant source alternative for FM in fish feed. Thus, thesis’s researches were done in two phases, where the aim of the first phase, air classification phase, was to investigate the possibility of applying combination of grinding by hammer mill and air classification of ground SFM using gravitational, cascade air classifier (zigzag), in order to obtain protein enriched fractions. Independent variables of grinding and air classification were sieve openings diameter (SOD) of hammer mill (3, 2 and 1 mm), air flow (5, 8.7 and 12.5 m3/h) and bowl feeder oscillation rate (BFOR) of air classifier (30, 60 and 90% of the maximum). Depended responses were protein content and yield of obtained fractions. The experimental data were obtained using 3 x 3 x 3 full factorial experimental design according to response surface methodology (RSM). For the optimization of grinding and air classification, in order to obtain fraction with highest possible protein content and in high yield, regression analysis, principal component analysis (PCA), analysis of variance (ANOVA) and computational fluid dynamics (CFD) approach were employed. Zigzag air classifier was successfully used for fractionation of ground SFM into coarse and fine fraction. Yield of coarse fractions was decreasing, while fine fractions yield was increasing with the increase of the air flow. Coarse fractions of SFM obtained at 8.7 and 12.5 m3/h were 0.5 − 41.4% relatively enriched in protein content compared to the starting SFM. Decrease of SOD and increase of air flow resulted in coarse fraction protein content increase, while increasing BFOR decreased coarse fraction protein content. The coarse SFM fraction with highest protein content was obtained for the SFM ground by 1 mm SOD, air flow of 12.5 m3/h, with BFOR set at 30%. Protein content of coarse fraction and ratio of fractions yields were significantly affected (p < 0.05) by SOD of hammer mill and air flow. CFD model coincide with the experimental results of air classification. The first aim of second phase, extrusion phase, was to investigate influence of starting SFM (37% of protein at DM) and its two high protein fractions (43% and 49% of protein at DM), obtained by grinding and air classification, on extrusion process and physical quality of extruded fish feed. Maximum 20% of FM was substituted with SFM and its high protein fractions in trout feed recipe, and their share was changed according to the mixture design. Twin screw extruder was used for the production of trout feed samples. Primarily extrusion parameters were constant, except dry mixture composition, and secondary extrusion factors were observed: extruder barrel’s temperatures, temperature and pressure at the die, specific mechanical energy (SME) and motor load as torque. Selected physical properties of extruded trout feed samples were determined: radial expansion, bulk density, hardness, durability, oil absorption capacity, oil leakage, water stability and microstructure of feed. SFM higher in protein and lower in fiber influenced higher die temperature and lower SME and torque during extrusion process. Increase in protein content of SFM resulted in more compact structure of pellets, increased hardness, durability and water stability, decreased oil leakage and thus positively influenced on physical properties of feed. High protein SFM fraction with around 49% of protein (DM) contributed to the optimal physical properties of experimental feed and characterization of this SFM fraction, as a potential new raw material in fish feed industry, was definite aim of this thesis. Towards that, new set of experiments was conducted, where high protein SFM fraction was compared with FM and soybean flour (SBF) by extruding new samples of trout feed and investigating their physical quality. Results of second extrusion experiment showed that presence of high protein SFM fraction (49% of protein DM) in dry mixture decreased die temperature, while increased SME and torque, and with that also increased porosity of pellets, oil absorption capacity and water stability but decreased bulk density and durability. Substitution of 13.4% FM by high protein SFM fraction resulted in pellets with satisfactory physical quality. The highest quality pellets were obtained in combination of high protein SFM and SBF, which lead to the conclusion that functional characteristics of high protein SFM fraction and SBF are complementary, and that novel SFM, from the point of technical quality, presents good FM alternative

Application possibility of high protein sunflower meal fractions obtained by combination of grinding and air classification in the production of extrudedfish feed

Aktuelni problem industrije proizvodnje hrane za ribe jeste smanjena dostupnost i visoka cena ribljeg brašna, tradicionalnog izvora proteina u hrani za ribe, koja je direktna posledica rasta sektora akvakulture i visoke potražnje za ovim kvalitetnim proteinskim hranivom. Delimična ili potpuna zamena ribljeg brašna visokoproteinskim sirovinama biljnog porekla u recepturama za ishranu riba, uz iznalaženje novih alternativnih visokoproteinskih sirovina pristup je kojim se prevazilazi ovaj problem i koji ima potencijal da obezbedi održivost celokupne industrije hrane za ribe u budućnosti. U okviru ove disertacije predloženo je novo, relativno jednostavno i jeftino tehnološko rešenje za suvo frakcionisanje suncokretove sačme, čijom bi se primenom dobile njene visokoproteinske frakcije kao potencijalne proteinske sirovine biljnog porekla za zamenu ribljeg brašna u hrani za ribe. Shodno tome, istraživanja ove disertacije urađena su u dve odvojene faze, gde je prva, faza vazdušne klasifikacije, imala za cilj ispitivanje mogućnosti primene kombinacije postupaka usitnjavanja suncokretove sačme mlinom čekidarom i vazdušne klasifikacije ovako usitnjene sačme primenom vazdušnog gravitacionog kaskadnog, cik-cak, klasifikatora u cilju dobijanja frakcija povedanog sadržaj proteina u odnosu na polaznu sačmu. Nezavisni parametri usitnjavanja i klasifikacije bili su prečnik otvora sita (POS) čekidara (3, 2 i 1 mm), protok klasifikacionog vazduha (5, 8,7 i 12,5 m3/h) i jačina oscilacije vibro dozatora (JOVD) klasifikatora (30, 60 i 90% maksimuma). Zavisne promenljive bile su sadržaj proteina u dobijenim frakcijama i njihov prinos. Primenjen je 3x3x3 potpuni faktorijalni eksperimentalni dizajn prema metodi odzivne površine. U cilju dobijanja frakcije sa što većim sadržajem proteina, u što većem prinosu, kombinacija postupaka usitnjavanja i vazdušne klasifikacije je optimizovana primenom regresione analize, analize glavnih komponenata (PCA analiza), analize varijanse, kao i računske dinamike fluida (CFD analiza), kojom je dobijeni kompjuterski model vazdušne klasifikacije suncokretove sačme poređen sa eksperimentalno dobijenim rezultatima. Cik-cak vazdušni klasifikator uspešno je primenjen za razdvajanje usitnjene suncokretove sačme na grubu i finu frakciju. Pri povećanju protoka vazduha smanjivao se prinos grube a istovremeno povećavao prinos fine frakcije. Grube frakcije suncokretove sačme dobijene pri protocima vazduha od 8,7 i 12,5 m3/h imale su za 0,5 − 41,4% relativno veći sadržaj proteina u poređenju sa polaznom sačmom. Smanjenje POS i povećanje protoka vazduha uticalo je na povećanje, dok je povećanje JOVD, uticalo na smanjenje sadržaja proteina grube frakcije. Najveći sadržaj proteina (50,90%SM) imala je gruba frakcija suncokretove sačme dobijena pri sledećim parametrima: POS − 1 mm; protok vazduha − 12,5 m3/h; JOVD − 30%. Na sadržaj proteina grube frakcije i odnos prinosa frakcija značajan uticaj (p < 0,05) imali su POS čekidara i protok vazduha, dok je CFD model pokazao zadovoljavajuće poklapanje sa eksperimentalnim rezultatima. Cilj druge faze disertacije, faze ekstrudiranja, bio je najpre ispitivanje uticaja dodatka polazne suncokretove sačme (oko 37% proteina na SM) i njene dve visokoproteinske frakcije (oko 43% i 49% proteina na SM), dobijenih na osnovu odabranih parametara usitnjavanja i vazdušne klasifikacije, na postupak ekstrudiranja i fizički kvalitet ekstrudirane hrane za ribe. Maksimalno 20% ribljeg brašna bilo je zamenjeno polaznom sunockretovom sačmom i njenim odabranim visokoproteinskim frakcijama, a njihov udeo u recepturi za ishranu pastrmke menjan je na osnovu dizajna smeše. Za ekstrudiranje eksperimentalnih smeša i dobijanje hrane u obliku granula korišćen je dvopužni ekstruder. Ulazni parametri ekstrudiranja bili su konstatni, osim sastava smeše, a praćeni su izlazni parametri ekstrudiranja: temperatura u cevi ekstrudera, temperatura matrice, pritisak na matrici, specifična potrošnja energije (SME) i obrtni moment elektromotora ekstrudera. Proizvedenim uzorcima ispitani su pokazatelji fizičkog kvaliteta: stepen ekspanzije, nasipna masa, tvrdoća, stepen otiranja, kapacitet upijanja ulja, nivo otpuštanja ulja iz zauljenih granula, stabilnost u vodi i mikrostruktura granula. Prisutvo suncokretove sačme višeg sadržaja proteina i manjeg sadržaja celuloze u smeši uticalo je na formiranje više temperature matrice ekstrudera, kao i na smanjenje SME i obrtnog momenta. Povećanje sadržaja proteina suncokretove sačme doprinelo je stvaranju kompaktnije strukture granule, povećanju tvrdoće, otpornosti otiranju i stabilnosti granula u vodi, smanjenju nivoa otpuštanja ulja, te je tako pozitivno uticalo na fizičke karakteristike granula. Visokoproteinska frakcija suncokretove sačme sa 49% proteina na SM doprinela je optimalnim fzičkim karakteristikama ekstrudirane hrane za pastrmku. Karakterizacija ove frakcije kao potencijalne nove sirovine u industriji hrane za ribe bio je krajnji cilj ispitivanja ove disertacije. U tu svrhu navedena frakcija suncokretove sačme poređena je u novom eksperimentu ekstrudiranja i ispitivanja fizičkog kvaliteta hrane za pastrmku sa ribljim brašnom, kao i sojinim brašnom, koje je najčešće korišćen izvor biljnih proteina u hrani za ribe. Korišćena je nova receptura smeše ali ista postavka eksperimenta kao u prvom delu faze ekstrudiranja. Rezultati su pokazali da je prisustvo visokoproteinske suncokretove sačme sa oko 49% proteina (SM) doprinelo smanjenju temperature matrice, ali i povedanju SME i obrtnog momenta, a time i poroznosti granula što je imalo pozitivan uticaj na kapacitet upijanja ulja granula, stabilnost granula i otpuštanje nutrijenata u vodi, kao i negativan uticaj na stepen otiranja i nasipnu masu granula. Zamena 13,4% ribljeg brašna u recepturi ovom viskoproteinskom frakcijom suncokretove sačme za rezultat je imala granule zadovoljavajućeg fizičkog kvaliteta. Granule najboljeg fizičkog kvaliteta dobijene su kombinacijom visokoproteinske frakcije suncokretove sačme sa sojinim brašnom, te se moglo zaključiti da se funkcionalne karakteristike ove dve sirovine odlično dopunjuju, i da visokoproteinska frakcija suncokretove sačme, sa stanovišta tehnološkog kvaliteta hrane za ribu, predstavlja dobru alternativu ribljem brašnu.High price and finite availability of fish meal (FM), due to high expansion of aquaculture sector in recent decades, are main concerns for modern day aquafeed industry. Partially or completely substation of fish meal in fish feed with protein sources of plant origin, together with finding novel alternative protein sources, is commonly used approach that enables sustainability of aquafeed industry in decades to come. New, relatively simple and low-cost procedure for dry fractionation of sunflower meal (SFM) was proposed within this thesis, with aim for producing high protein SFM fractions as a potential plant source alternative for FM in fish feed. Thus, thesis’s researches were done in two phases, where the aim of the first phase, air classification phase, was to investigate the possibility of applying combination of grinding by hammer mill and air classification of ground SFM using gravitational, cascade air classifier (zigzag), in order to obtain protein enriched fractions. Independent variables of grinding and air classification were sieve openings diameter (SOD) of hammer mill (3, 2 and 1 mm), air flow (5, 8.7 and 12.5 m3/h) and bowl feeder oscillation rate (BFOR) of air classifier (30, 60 and 90% of the maximum). Depended responses were protein content and yield of obtained fractions. The experimental data were obtained using 3 x 3 x 3 full factorial experimental design according to response surface methodology (RSM). For the optimization of grinding and air classification, in order to obtain fraction with highest possible protein content and in high yield, regression analysis, principal component analysis (PCA), analysis of variance (ANOVA) and computational fluid dynamics (CFD) approach were employed. Zigzag air classifier was successfully used for fractionation of ground SFM into coarse and fine fraction. Yield of coarse fractions was decreasing, while fine fractions yield was increasing with the increase of the air flow. Coarse fractions of SFM obtained at 8.7 and 12.5 m3/h were 0.5 − 41.4% relatively enriched in protein content compared to the starting SFM. Decrease of SOD and increase of air flow resulted in coarse fraction protein content increase, while increasing BFOR decreased coarse fraction protein content. The coarse SFM fraction with highest protein content was obtained for the SFM ground by 1 mm SOD, air flow of 12.5 m3/h, with BFOR set at 30%. Protein content of coarse fraction and ratio of fractions yields were significantly affected (p < 0.05) by SOD of hammer mill and air flow. CFD model coincide with the experimental results of air classification. The first aim of second phase, extrusion phase, was to investigate influence of starting SFM (37% of protein at DM) and its two high protein fractions (43% and 49% of protein at DM), obtained by grinding and air classification, on extrusion process and physical quality of extruded fish feed. Maximum 20% of FM was substituted with SFM and its high protein fractions in trout feed recipe, and their share was changed according to the mixture design. Twin screw extruder was used for the production of trout feed samples. Primarily extrusion parameters were constant, except dry mixture composition, and secondary extrusion factors were observed: extruder barrel’s temperatures, temperature and pressure at the die, specific mechanical energy (SME) and motor load as torque. Selected physical properties of extruded trout feed samples were determined: radial expansion, bulk density, hardness, durability, oil absorption capacity, oil leakage, water stability and microstructure of feed. SFM higher in protein and lower in fiber influenced higher die temperature and lower SME and torque during extrusion process. Increase in protein content of SFM resulted in more compact structure of pellets, increased hardness, durability and water stability, decreased oil leakage and thus positively influenced on physical properties of feed. High protein SFM fraction with around 49% of protein (DM) contributed to the optimal physical properties of experimental feed and characterization of this SFM fraction, as a potential new raw material in fish feed industry, was definite aim of this thesis. Towards that, new set of experiments was conducted, where high protein SFM fraction was compared with FM and soybean flour (SBF) by extruding new samples of trout feed and investigating their physical quality. Results of second extrusion experiment showed that presence of high protein SFM fraction (49% of protein DM) in dry mixture decreased die temperature, while increased SME and torque, and with that also increased porosity of pellets, oil absorption capacity and water stability but decreased bulk density and durability. Substitution of 13.4% FM by high protein SFM fraction resulted in pellets with satisfactory physical quality. The highest quality pellets were obtained in combination of high protein SFM and SBF, which lead to the conclusion that functional characteristics of high protein SFM fraction and SBF are complementary, and that novel SFM, from the point of technical quality, presents good FM alternative

Predlog metoda za određivanje stabilnosti u vodi ekstrudirane hrane za ribe

Važan parametar fizičkog kvaliteta ekstrudirane hrane za ribe jeste njena stabilnost u vodi, koja se definiše kao svojstvo peleta uronjenih u vodu da zadrže svoj fizički oblik uz minimalno raspadanje i gubitak nutritivnih komponeneti sve do momenta njenog unosa od strane riba. Stabilnost u vodi hrane je važna za sve akvatične vrste, kako za pastrmke i losose koji se hrane sporotonućom hranom, tako i naročito za one koje se sporo hrane, kao što su škampi, gde je potrebno da hrana satima u vodi zadrži oblik i sve potrebne hranljive materije. Mala stabilnost hrane u vodi dovodi do slabog rasta riba, neefikasne konverzije i ekonomskih gubitaka, te stoga hrana za ribe mora posedovati visoku stabilnost u vodi kako bi se ribama obezbedila najveća moguća količina hranljivih materija a tako dovelo i do smanjenje troškova proizvodnje. U ovom radu određena je stabilnost u vodi tri različite grupe hrane za losose korišćenjem tri metode: statičke metoda, metode mokrog prosejavanja natopljenih peleta i konduktometrijske metode, kao novog pristupa određivanja stabilnosti ekstrudirane hrane za ribe u vodi. Za ispitivanje stabilnosti odabrana su tri uzorka ekstrudirane hrane za losose tako da poseduju različitu stabilnost u vodi. Cilj istraživanja bio je da se testirajem metoda ispita njihov potencijal za određivanje stabilnosti hrane za ribe, kao i da se proveri međusobna korelacija predloženih metoda. Na osnovu rezultata ispitivanja, za sve tri korišćene metode primećene su statistički značajne ralike (p<0,05) između uzoraka ekstrudirane hrane za losose. Rezultati dobijeni korišćenjem predloženih metoda pokazali su da je najmanju stabilnost u vodi imao uzorak hrane A, dok je najveću imao uzorak hrane C. Iako se statički metod pokazao kao pogodan za odreživanje maksimalne vrednosti stabilnosti hrane za ribe u vodi, metod mokrog prosejavanja pokazao se kao bolji izbor jer daje jasnije razlike između pojedinačnih uzoraka. Konduktometrijska metoda na osnovu izračunatog koeficijenta varijacije (cv=0,02%) imala je najveću tačnost od sve tri predložene metode. Primećena je pozitivna korelacija između statičke i metode mokrog prosejavanja (r=0,999; p=0,02), nešto niža korelacija između konduktometrijske i statičke metode (r=0,999; p=0,03), dok je najniža korelacija prisutna između konduktometrijske i metode mokrog prosejavanja (r=0,997; p=0,05), na granici poverenja od 95%. Prednost konduktometrijske metode u odnosu na ostale ispitivane metode ogleda se u mogućnosti direktnog merenja, brzini i osetljivosti

Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti

The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates.Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice

Hemijski sastav zrna sorti ječma i pšenice za ishranu životinja

Together with corn and rice, barley and wheat are the most important cereal crops. Majority of the worldwide barley production is used in animal nutrition, mostly in pig and poultry diets. Wheat is major energy source primarily grown for food production but depending on the relative market prices of the major feed grains wheat could be highly included in animal diets particularly as corn replacement. Chemical characteristics and nutritional quality of barley and wheat greatly differs and depend of grain cultivar, geographical location and growing conditions. For the accurate formulation of animal diets knowledge on accurate chemical composition of the ingredients is mandatory. In this study chemical composition of five cultivars of winter barley (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) and four winter wheat cultivars (NS Ilina, NS 40S, NS Mila and NS Obala) was determined. All analyzed cultivars of barley and wheat were grown at four different locations in northern Serbia (Bačka Topola, Kikinda, Senta and Subotica) and harvested in 2018 year. The chemical evaluation of barley and wheat samples included determination of moisture content, crude protein, crude fat, crude ash and crude fiber content. Test weight of all varieties is also determined.Pšenica i ječam zajedno sa kukuruzom i pirinčem su najznačajnija žita. Većina svestke proizvodnje ječma koristi se za ishranu životinja, uglavnom svinja i živine. Pšenica je osnovni izvor energija koji se prvenstvena uzgaja za ishranu ljudi, ali u zavisnosti od variranja cena na tržištu najvažnijih žita koja se koriste za ishranu životinja pšenica u visokom procentu može biti korišćena i u ishrani životinja, pogotovo kao zamena za kukuruz. Hemijski sastav i nutritivna vrednost ječma i pšenice veoma se razlikuje i zavisi od sorte, geografske lokacije i uslova gajenja. Za tačnu formulaciju ishrane životinja neophodno je znanje o tačnom hemijskom sastavu svih osnovnih jedinjenja polazne sirovine. U ovom istraživanju je ispitan hemijski sastav pet sorti ozimog ječma (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) i četiri sorte ozime pšenice (NS Ilina, NS 40S, NS Mila and NS Obala). Svi analizirani uzorci ječma i pšenice su proizvedeni na četiri različita lokaliteta u severnoj Srbiji (Bačka Topola, Kikinda, Senta and Subotica) – žetva 2018 godine. Od hemijskih parametara je određen sadržaj vlage, proteina, masti, pepela, i vlakana. Takođe je određena i zapreminska masa svih uzoraka

Reološka svojstva prosenog testa pripremljenog sa različitim proteinima

Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content. Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina. Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog područja

A review of possibilities for control of Salmonella and other pathogenic bacteria in pig feed

Each category of pigs is susceptible to diseases caused by pathogenic bacteria, which negatively reflects on animal health, farm production results or meat quality. Animal feed is one of the potential reservoirs of pathogenic bacteria and infection source of domestic animals. Salmonella spp. is major microbiological hazard in animal feed. Thus, there is importance for implementation of strategies for preventing feed contamination with Salmonella, by minimizing dust, maximizing hygiene of space and processing equipment in feed mills and implementing control measures in each stage of feed production. Existing Salmonella feed contamination can be eliminated by conditioning and later different heat treatments (pelleting, extrusion, expansion) in production process while changing physical structure of the feed (coarsely or finely ground mash or pellets) can influence on conditions for Salmonella development in gastrointestinal tract of pigs. Contamination of feed by pathogenic bacteria and conditions for their development can be also controlled by addition of acidifiers, prebiotics, probiotics and, more recently, essential oils of plant origin, into feed. Various strategies for prevention of feed bacterial contamination, processes for feed decontamination, as well as possibilities for controlling pathogenic bacteria, especially Salmonella, in pig feed were presented and discussed in this article

Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans

peer-reviewedCereal brans are by‐products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20–45 kHz). Peleg’s mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg’s mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K1/2). It was shown that the TPC extraction kinetics was dependent only on K1/2 enabling fast kinetics fitting and comparison between extraction rates. Moreover, different values of K1/2 constant could indicate the differences in brans composition and consequently different influence of US pretreatment on these samples

The possibility of in vitro multi-enzymatic method application for the assessment of the influence of thermal treatments on organic matter digestibility of feed for ruminants

In vitro multi-enzymatic method is a two-step procedure that uses exogenous enzymes for incubation of feed that aim to imitate digestive processes in the animal. It is used for determination of organic matter digestibility (OMD) of various feedstuffs and complete mixtures used in ruminant nutrition. The aim of the present work was to determine whether this in vitro multi-enzymatic method can be applied for the assessment of the influence of thermal treatments on OMD of feed for ruminants. Samples of corn and complete mixture for cows (based on corn) were subjected to pelleting, steam flaking, micronization and extrusion. Statistical analysis of the results did not show significant increase of corn and complete mixture OMD after various thermal treatments compared to untreated samples, which can be explained by high digestibility of corn itself (exceeds 90%). Based on obtained results it can be concluded that applied in vitro method is not suitable for the assessment of the influence of thermal treatments on OMD of corn and corn based mixture, while future research should be broadened to analysis of samples with lower OMD, such as sorghum, oats and barley