One of the most difficult and most important engineering tasks is the integration of a robot-manipulator into material handling, assembly, and production processes, offering the possibility of ...supervision and control. The knowledge and skills required for these kinds of tasks are purely mechatronic and, thus, multidisciplinary. This paper describes a didactic manipulator, MRA-M01, designed and produced in a mechatronics laboratory of the Faculty of Technical Sciences Novi Sad, Republic of Serbia. This manipulator serves as part of the laboratory equipment used by students enrolled in courses in the Departments of Mechatronics and Industrial Engineering. The manipulator was created to enable students to gain practical knowledge of the integration of diverse engineering fields, including electro-pneumatics, sensors, actuators, programmable logic controllers (PLC), field bus systems, supervisory control and data acquisition (SCADA) systems, material handling, industrial engineering, and intelligent control systems. The manipulator MRA-M01 is a three-degrees-of-freedom manipulator, with three linear actuators. Two of those are pneumatic (one controlled in a standard way by a control valve, and the other using servo-pneumatics), and one is electromechanical (with a dc motor). This manipulator supports hands-on activities in class by assisting students in material-handling tasks, which involve them learning about the structure of the manipulator and its components. Through this learning process, students are able to evaluate the use of different methods of manipulator design. One of the most important learning gains is that of understanding manipulator implementation by working through different scenarios that simulate industrial tasks and conditions.
Molds are ubiquitously distributed in nature and their spores can be found in
the atmosphere even at high altitudes. The difficulty of controlling these
undesirable molds, as well as the growing ...interest of the consumers in
natural products, have been forcing the industry to find new alternatives for
food preservation. The modern trends in nutrition suggest the limitation of
synthetic food additives or substitution with natural ones. Aromatic herbs
are probably the most important source of natural antimicrobial agents.
Origanum heracleoticum L. essential oil has been known as an interesting
source of antimicrobial compounds to be applied in food preservation. In the
this work, we have investigated the effect of essential oil obtained from O.
heracleoticum on growth of six isolates of Penicillium aurantiogriseum and
four isolates of Penicillium chrysogenum isolated from meat plant for
traditional Petrovacka sausage (Petrovsk? klob?sa) production. The findings
reveal that the essential oil of O. heracleoticum provides inhibition of all
of fungal isolates tested. O. heracleoticum L. essential oil exhibited higher
antifungal activity against the isolates of P. chrysogenum than the isolates
of P. aurantiogriseum. O. heracleoticum essential oil showed a MIC value
ranging from 25 to 100 ?L/mL. The fungi cultivated in the medium with higher
concentration of essential oil showed certain morphological changes. The
alterations included lack of sporulation and loss of pigmentation.
Plesni su siroko rasprostranjene u prirodi i njihove spore se mogu naci u
atmosferi cak i na vrlo velikim visinama. Teskoce u kontroli ovih nepozeljnih
mikroorganizama, kao i sve veca potraznja za prirodnim proizvodima,
primoravaju industriju da pronadje nove alternative u konzervisanju hrane.
Moderni trendovi predlazu ogranicenu primenu sintetickih aditiva i njihovu
zamenu prirodnima. Aromaticno bilje je verovatno najvazniji izvor prirodnih
antimikrobnih agenasa. Esencijalno ulje Origanum heracleoticum L. je poznato
kao interesantan izvor antimikrobnih komponenata u pogledu pri mene u
konzervisanju hrane. U ovom radu ispitivali smo uticaj esencijalnog ulja
dobijenog iz O. heracleoticum na rast sest izolata Penicillium
aurantiogriseum i cetiri izolata Penicilium chrysogenum, izolovanih u pogonu
za proizvodnju tradicionalne Petrovacke kobasice (Petrovsk? klob?sa).
Rezultati su pokazali da esencijalno ulje O. heracleoticum inhibira sve
ispitane izolate. Jaci antifungalni efekat ulje je pokazalo prema izolatima
P. chrysogenum nego prema izolatima P. aurantiogriseum. Minimalna inhibitorna
koncentracija ulja kretala se u opsegu od 25 do 100 ?l/ml. Plesni gajene na
podlozi sa visom koncentracijom esencijalnog ulja pokazuju odredjene
morfoloske promene. Te promene ukljucuju smanjenu sporulaciju i odsustvo
pigmentacije.
PR Projekat Ministarstva nauke Republike Srbije, br. 04009
Mycopopulations and ochratoxin A – potential contaminants of Petrovská klobása Škrinjar, M.M., Faculty of Technology, Novi Sad (Serbia); Nemet, N.T., Faculty of Technology, Novi Sad (Serbia); Petrović, Lj.S., Faculty of Technology, Novi Sad (Serbia) ...
Zbornik Matice Srpske za Prirodne Nauke,
(2011), 2011-00-00, 2011-01-01, Volume:
2011, Issue:
120
Journal Article
Peer reviewed
Open access
Petrovská klobása is traditionally produced dry fermented sausage from the area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to ...Serbian legislation. Contamination of this kind of sausage casings by different mould species often occur during the production process, mainly during the ripening and storage. The aim of this study was to isolate and identify moulds that contaminate ingredients used for Petrovská klobása production and its casings during different phases of ripening and storage. Sampling was done during the production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270 days. Total mould counts in components ranged from 1.60 (mechanically mixed filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage, 217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/square cm. After total mould counts were determined, isolates were identified and classified in five genera for components (Penicillium – 7 species; Fusarium – 2 species; Aspergillus – 1 species; Alternaria – 1 species; Verticilium – 1 species) and 3 genera for casings surfaces (Penicillium – 3 species; Aspergillus – 1 species; Eurotium – 1 species). It was appointed that 83.33% of isolated species are potential producers of toxic metabolites. The analyses of ingredients and sausages on the presence of ochratoxin A, following the ELISA method, gave the negative results.
Antifungal activity of Oleoresins used in meat industry on some toxigenic Aspergillus spp Šošo, Vladislava M. (Faculty of Technology, Novi Sad (Serbia)); Škrinjar, Marija M. (Faculty of Technology, Novi Sad (Serbia)); Blagojev, Nevena T.(Faculty of Technology, Novi Sad (Serbia)) ...
Zbornik Matice srpske za prirodne nauke / Matica Srpska Proceedings for Natural Sciences,
2013
Journal Article
Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial ...activity. These properties open a plenty of possibilities to be used for defining the specific sensory profile of the product but also as natural food preservatives. This paper focuses on the antifungal activity of four oleoresins against different foodborne toxigenic Aspergillus species. Oleoresins used in the experiments were cayenne pepper, black pepper, garlic and rosemary oleoresins, and they were tested against following Aspergillus species: A. clavatus, A. flavus, A. fumigatus, A. niger, A. ochraceus and A. versicolor. Antifungal activity was tested using microtitre-plate-based assay incorporating resazurin as an indicator of cell growth and broth microdilution-method.
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