TY  - JOUR
AU  - Pribić, Milana
AU  - Kamenko, Ilija
AU  - Despotović, Saša
AU  - Mirosavljević, Milan
AU  - Pejin, Jelena
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4234
AB  - Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.
PB  - Basel : MDPI
T2  - Foods - Basel
T1  - Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm
IS  - 2
SP  - 343
VL  - 13
DO  - 10.3390/foods13020343
ER  - 

@article{
author = "Pribić, Milana and Kamenko, Ilija and Despotović, Saša and Mirosavljević, Milan and Pejin, Jelena",
year = "2024",
abstract = "Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.",
publisher = "Basel : MDPI",
journal = "Foods - Basel",
title = "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm",
number = "2",
pages = "343",
volume = "13",
doi = "10.3390/foods13020343"
}

Pribić, M., Kamenko, I., Despotović, S., Mirosavljević, M.,& Pejin, J.. (2024). Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel
Basel : MDPI., 13(2), 343.
https://doi.org/10.3390/foods13020343

Pribić M, Kamenko I, Despotović S, Mirosavljević M, Pejin J. Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel. 2024;13(2):343.
doi:10.3390/foods13020343 .

Pribić, Milana, Kamenko, Ilija, Despotović, Saša, Mirosavljević, Milan, Pejin, Jelena, "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm" in Foods - Basel, 13, no. 2 (2024):343,
https://doi.org/10.3390/foods13020343 . .

TY  - CONF
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Bjeković, Ana
AU  - Jaćimović, Simona
AU  - Nedović, Viktor
AU  - Velić, Natalija
AU  - Klaus, Anita
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/4270
AB  - Biofilmovi predstavljaju sveprisutan izazov u različitim industrijskim aplikacijama i okruženjima, ali predstavljaju jedinstvene rizike i komplikacije u pivarama. S obzirom na preciznu prirodu pivarstva, uspostavljanje i postojanost biofilma može ugroziti integritet finalnog proizvoda, dovesti do neefikasnosti procesa, pa čak i rezultirati značajnim finansijskim gubicima. Ovaj esej pruža sveobuhvatnu diskusiju o formiranju biofilma u okruženju za proizvodnju piva, ispitujući mikrobiološke, fizičko-hemijske i operativne faktore koji doprinose njihovom razvoju. Nadalje, razgovaraćemo o savremenim strategijama za prevenciju i kontrolu, procenjujući njihovu efikasnost i implikacije na industriju. Biofilmovi, skupovi mikroorganizama zatvoreni u matrici ekstracelularnih polimernih supstanci (EPS), formiraju se na različitim površinama, uključujući nerđajući čelik, staklo i plastiku —materijale koji se obično koriste u infrastrukturi pivara.
AB  - Biofilms present a ubiquitous challenge across various industrial applications and settings, but they pose unique risks and complications in breweries. Given the meticulous nature of brewing, the establishment and persistence of biofilms can compromise the integrity of the final product, lead to process inefficiencies, and even result in significant financial loss. This essay provides a comprehensive discussion on biofilm formation in brewing environments, examining the microbiological, physicochemical, and operational factors contributing to their development. Furthermore, we will discuss contemporary strategies for prevention and control, assessing their efficacy and implications for the industry. Biofilms, assemblages of microorganisms enclosed in a matrix of extracellular polymeric substances (EPS), form on various surfaces, including stainless steel, glass, and plastic—materials commonly used in brewery infrastructure.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
C3  - Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
T1  - Izazovi biofilmova u pivarama
T1  - Biofilm challenges in breweries
EP  - 44
SP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4270
ER  - 

@conference{
author = "Despotović, Saša and Veljović, Mile and Bjeković, Ana and Jaćimović, Simona and Nedović, Viktor and Velić, Natalija and Klaus, Anita",
year = "2023",
abstract = "Biofilmovi predstavljaju sveprisutan izazov u različitim industrijskim aplikacijama i okruženjima, ali predstavljaju jedinstvene rizike i komplikacije u pivarama. S obzirom na preciznu prirodu pivarstva, uspostavljanje i postojanost biofilma može ugroziti integritet finalnog proizvoda, dovesti do neefikasnosti procesa, pa čak i rezultirati značajnim finansijskim gubicima. Ovaj esej pruža sveobuhvatnu diskusiju o formiranju biofilma u okruženju za proizvodnju piva, ispitujući mikrobiološke, fizičko-hemijske i operativne faktore koji doprinose njihovom razvoju. Nadalje, razgovaraćemo o savremenim strategijama za prevenciju i kontrolu, procenjujući njihovu efikasnost i implikacije na industriju. Biofilmovi, skupovi mikroorganizama zatvoreni u matrici ekstracelularnih polimernih supstanci (EPS), formiraju se na različitim površinama, uključujući nerđajući čelik, staklo i plastiku —materijale koji se obično koriste u infrastrukturi pivara., Biofilms present a ubiquitous challenge across various industrial applications and settings, but they pose unique risks and complications in breweries. Given the meticulous nature of brewing, the establishment and persistence of biofilms can compromise the integrity of the final product, lead to process inefficiencies, and even result in significant financial loss. This essay provides a comprehensive discussion on biofilm formation in brewing environments, examining the microbiological, physicochemical, and operational factors contributing to their development. Furthermore, we will discuss contemporary strategies for prevention and control, assessing their efficacy and implications for the industry. Biofilms, assemblages of microorganisms enclosed in a matrix of extracellular polymeric substances (EPS), form on various surfaces, including stainless steel, glass, and plastic—materials commonly used in brewery infrastructure.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.",
title = "Izazovi biofilmova u pivarama, Biofilm challenges in breweries",
pages = "44-41",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4270"
}

Despotović, S., Veljović, M., Bjeković, A., Jaćimović, S., Nedović, V., Velić, N.,& Klaus, A.. (2023). Izazovi biofilmova u pivarama. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
Novi Sad : Institut za ratarstvo i povrtarstvo., 41-44.
https://hdl.handle.net/21.15107/rcub_fiver_4270

Despotović S, Veljović M, Bjeković A, Jaćimović S, Nedović V, Velić N, Klaus A. Izazovi biofilmova u pivarama. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.. 2023;:41-44.
https://hdl.handle.net/21.15107/rcub_fiver_4270 .

Despotović, Saša, Veljović, Mile, Bjeković, Ana, Jaćimović, Simona, Nedović, Viktor, Velić, Natalija, Klaus, Anita, "Izazovi biofilmova u pivarama" in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023. (2023):41-44,
https://hdl.handle.net/21.15107/rcub_fiver_4270 .