Sandra Budžaki

Sandra Budžaki
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek · Department of Process Engineering

PhD in Biotechnical Sciences

About

24
Publications
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357
Citations
Introduction
Sandra Budžaki currently works at the Department of Process Engineering, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Sandra does research in Industrial Engineering. Her field of ​​interest are heat and mass transfer during food processing, utilization of agro-food industry waste for the production of biodiesel and different high-value products. Their most recent publication is 'Lipase Production by Solid-State Cultivation of Thermomyces Lanuginosus on By-Products from Cold-Pressing Oil Production'. Her field of ​​interest are heat and mass transfer during food processing, utilization of agro-food industry waste for the production of biodiesel and different high-value products.

Publications

Publications (24)
Article
Full-text available
One of the major challenges in sustainable waste management in the agri-food industry following the “zero waste” model is the application of the circular economy strategy, including the development of innovative waste utilization techniques. The conversion of agri-food waste into carriers for the immobilization of enzymes is one such technique. Rep...
Article
Despite the already established route of chemically catalyzed transesterification reaction in biodiesel production, due to some of its shortcomings, biocatalysts such as lipases present a vital alternative. Namely, it was noticed that one of the key shortcomings for the optimization of the enzyme catalyzed biodiesel synthesis process is the informa...
Article
Full-text available
Biodizel je prvo alternativno gorivo čija su fizikalno-kemijska svojstva regulirana odgovarajućim standardima: američkim ASTM D 6751 i europskim standardom EN 14214. Proces proizvodnje biodizela sastoji se od tri glavne faze: 1) pripreme sirovine, 2) transesterifikacije i 3) obrade produkta reakcije – pročišćavanje sirovog biodizela kako bi se zado...
Article
Full-text available
This study shows that by-products obtained after cold-pressing oil production (flex oil cake, hemp oil cake, hull-less pumpkin oil cake) could be used as substrates for the sustainable and cost-effective production of lipase when cultivating Thermomyces lanuginosus under solid-state conditions (T = 45 °C, t = 9 days). Lipase showed optimum activity...
Article
Drying as one of the oldest food preservation processes is also the most energy demanding process. Nowadays, when conventional energy sources are declining, reduction/rationalization of energy consumptions in industrial processes is of great importance. One of the more successful ways of saving energy and make the process energy efficient is the in...
Article
Biodiesel production depends to a great extent on the use of cheap raw materials, since biodiesel itself is a mass product, not a high-value product. New processing methods, such as micro-flow continuous processing combined with enzymatic catalysis, open doors to the latter. As reported here, the window of opportunity in enzyme-catalyzed biodiesel...
Article
In order to increase the current knowledge on cold‐press oil cakes composition, the present study aims to determine the chemical composition of oil cakes from hull‐less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), and hemp (Canabis sativa L.) before and after the biological treatment with Trametes versicolor and Humicola grisea using...
Article
Grease trap waste has been considered as a cost-effective feedstock for biodiesel production due to its high lipid content and relatively low cost for collection. However, the costly pre-treatment of this contaminated resource is currently the barrier to the commercialization of biodiesel. This study analyses the economic feasibility of biodiesel p...
Article
A cost analysis of enzymatic biodiesel production in small-scaled packed-bed reactors using refined sunflower oil is performed in this work. A few enzymatic micro-flow reactors have so far reached a performance close to gram-scale, which might be sufficient for the pharmaceutical industry. This study, motivated by the availability of new immobiliza...
Article
The main problems of the conventional biodiesel production technology are high production costs and energy consumption, long residence time, and low efficiency. In order to overcome those problems and to improve the biodiesel production process from the ecological and economical points of view, intensive research activities on the development of ne...
Article
Biodiesel synthesis was performed as transesterification of edible and waste cooking sunflower oil catalysed by free lipase from Thermomyces lanuginosus (Lipolase 100L). Experiments were performed at three different temperatures (T = 40, 50 and 60 degrees C) as one-step and four-step reactions with methanol. The highest fatty acids methyl esters (F...
Article
Full-text available
A line heat source probe method was used to determine thermal conductivity of the Croatian unleavened dough in a temperature range of 27–125°C. For estimation of the specific heat of the Croatian unleavened dough, a mixing method was used. The maximum value of 4.0 ± 0.8 kJ/(kg °C) was determined at 57.1°C for the potato dough, and the minimum value...
Article
Full-text available
Water (drinkable) is vital natural resource, and during the last few decades it is imperative to reduce its needless consumption. Extraction devices are known for their significant cooling water consumption and laboratory scale devices mainly use drinkable water. Aim of this paper was rationalization of cooling water consumption during extractions...
Article
Full-text available
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, fra...
Article
Full-text available
The specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg dry basis, respectively, for temperatures ranging from 36.4 to 90C. The calorimeter used for this study was specially constructed. The specific heat of the two fruit purees (strawberry and raspberry) investigated in this study ranged b...
Article
Full-text available
During baking of “Mlinci” dough in a batch oven heat was transferred by conduction and convection. Heat transfer by radiation in this case can be neglected due to oven design. The major portion of heat transfer was by conduction (96.09%) and minor portion by convection (3.91%). Different thermal parameters, e.g., specific heat, thermal conductivity...
Article
In this study, the influence of oil temperature, water migration and surface temperature of Krotula dough on convective heat transfer coefficient was investigated. The convective heat transfer coefficient during deep fat frying was determined at temperatures 160, 170, 180 and 1901C. Heat transfer coefficient was the highest at the start of deep fat...
Article
In this study, the influence of oil temperature, water migration and surface temperature of potato dough ball on convective heat transfer coefficient was investigated. The convective heat transfer coefficient during deep-fat frying was determined at temperatures 160, 170, 180 and 190 °C. The dough ball of wheat flour with different amounts of whole...
Article
The mechanism of moisture transfer by diffusion and uptake of frying oil was studied during deep fat frying of “Kroštula” dough with an initial moisture content of 0.4358 kg/kg (db). The experimental data were found to fit well to a first-order exponential model for moisture transfer (with a regression coefficient of 0.99). The effective moisture d...
Article
Full-text available
The objective of this study was to determine the thermal conductivity of “Mlinci” dough T-500 and “Mlinci” dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C. Thermal conductivity was determined using modifications of guarded hot plate steady state method. For all types of dough, thermal condu...

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