Bosanski sudžuk (The "Bosnian sudžuk" – The Bosnian Smoked Sausage) prepared in a traditional way is fermented and dried product made from high-quality ground beef and beef tallow with the addition of salt and spices. The production of Bosnian sudžuk in a traditional way comes down to filling the natural sausage casings with ground, salted beef and fat with the addition of salt and spices which are subsequently smoked, i.e. dried. This study was aimed to determine how the composition of raw materials and the extended fermentation interval, applied after stuffing natural casings, affect physicochemical and sensory properties of traditionally produced Bosnian sudžuk. The following samples of Bosnian sudžuk were prepared in the traditional way: Sample I – Bosnian sudžuk made from a combination of beef and beef fat tissue with the addition of spices and Sample II – Bosnian sudžuk made from a combination of beef, lamb and beef fat tissue with the addition of spices. After preparation of stuffing and filling into casings, the samples underwent prolonged liquid squeezing (fermentation) that lasted three days. During the aforementioned squeezing, the samples of the stuffing were analyzed on their chemical composition as well as pH changes of the stuffing. After the completion of the liquid squeezing process, the samples of Bosnian sudžuk were dried and smoked in the classical drier. The research results showed that the weight loss of dried Bosnian sudžuk was higher in the Sample II than in the Sample I. The course of changes of pH was balanced for both samples tested, and the final pH of the dried product was higher in the Sample II than in the Sample I. Regarding the chemical parameters of quality, the Sample II had a lower content of water and a higher content of fat and proteins compared to the Sample I. Sensory evaluation showed that the Sample I had better overall grade compared to Sample II.

This paper presents the use of Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method to determine the optimum process parameters in plasma arc cutting of stainless steel. Two input process parameters, cutting speed and plasma gas pressure are considered and experiments are conducted based on Taguchi L9 orthogonal array. After performing the experiments, the surface roughness, cut perpendicularity and kerf width are measured. The analysis of variance (ANOVA) are performed in order to identify the effect of each input process parameters on the output responses. The results indicate that TOPSIS method is appropriate for solving multi-criteria optimization of process parameters. Results also showed that cutting speed of 2500 mm/min and plasma gas pressure of 6 bar are the optimum combination of process parameters.

This paper presents the use of Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method to determine the optimum process parameters in plasma arc cutting of stainless steel. Two input process parameters, cutting speed and plasma gas pressure are considered and experiments are conducted based on Taguchi L9 orthogonal array. After performing the experiments, the surface roughness, cut perpendicularity and kerf width are measured. The analysis of variance (ANOVA) are performed in order to identify the effect of each input process parameters on the output responses. The results indicate that TOPSIS method is appropriate for solving multi-criteria optimization of process parameters. Results also showed that cutting speed of 2500 mm/min and plasma gas pressure of 6 bar are the optimum combination of process parameters.

The weld line is an inevitable defect in the most injection molded components. It is a zone with reduced mechanical properties negatively influencing on the molding behavior in exploitation. The effect of: melt temperature, holding pressure and time, injection velocity and cooling time on the weld line tensile strength is analyzed in this paper. The material of the moldings was high density polyethylene (HDPE). The results showed that the holding pressure, injection velocity, melt temperature and cooling time have significant influence on tensile strength.