Milovac A.,Kontrol biro d.o.o |
Smajla N.,Veleuciliste u Karlovcu
Sigurnost | Year: 2015
Risks to which employees are exposed are some of the most important risks that companies need to manage. Risks are to be avoided, reduced, transferred, and if need be accepted (and financed). According to the Occupational Health and Safety Act, certain types of companies are under obligation to draft a risk assessment document including possible injuries at work, occupational diseases, disturbances and disruptions of the work process, etc. Quality risk assessment of workplaces in metalworking companies is essential since statistical data show that in the last five years the metalwork industry in the Republic of Croatia has had the highest incidence of work injuries. The paper provides a theoretical background on risk management and a survey of regulations governing occupational safety. An example of the content and methods for drafting a compulsory risk assessment document for a machine processing workplace in a metalwork plant is given. © 2015, Institute of Safety Research and Development. All right reserved.
Matijevic B.,Veleuciliste u Karlovcu |
Bozanic R.,Prehrambeno Biotehnoloski Fakultet Sveucilista u Zagrebu |
Tratnik L.,Prehrambeno Biotehnoloski Fakultet Sveucilista u Zagrebu
Mljekarstvo | Year: 2010
The objective of this research was to decrease the duration of whey fermentation and to analyze the impact of whey protein concentrates (WPC) addition on growth and activity as well as on survival of mixed ABT-5 culture bacteria (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) during 28 days of fermented whey cold storage (5 °C). Whey fermentation was observed at 37 °C with and without 1.5 and 3 % WPC addition. Whey fermentation with mixed ABT-5 bacterial culture took about 6.5 hours, and WPC did not affect the fermentation dynamics, regardless of the added amount. The viable cell count of Lactobacillus acidophilus was higher in fermented whey with WPC (about 7.13 log CFU/mL) compared to whey without WPC (about 6.63 log CFU/mL). WPC addition did not affect the growth of bacteria Bifidobacterium spp. and Streptococcus thermophilus nor the survival of ABT-5 culture bacteria in fermented whey during 28 days of cold storage (5 °C).
Vojak N.,Veleuciliste u Karlovcu |
Nikolic V.,Univerzitet u Nisu |
Pavlic M.,Drustvo varnostnih inzenirjev Ljubljana |
Taradi J.,Medimurske vode d.o.o. Cakovec
Sigurnost | Year: 2013
The purpose of the study was to determine current and exact figures on the value and correlation of additional incentives for occupational safety professionals in business organizations in croatia. The scientific method used in the study was in the form of an online survey. The most desired incentive for successful work that a worker expects in an organization is financial (68.10%) in nature, but the most frequent one, in organizations in croatia, is the relevant education financed by the employer (26.99%). Additional incentives for occupational safety professionals in organizations are mostly (63.19%) equal to those for other professionals in the organization. There are significant positive correlations between the dependent variable, "evaluation of satisfaction with additional incentives for occupational safety professionals," and two independent variables, "total work experience" and "work experience with the current employer".
Blazic M.,Veleuciliste u Karlovcu |
Kos B.,University of Zagreb |
Zalazar C.A.,CONICET |
Bernal S.,CONICET |
And 2 more authors.
Mljekarstvo | Year: 2011
Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe's milk, has not been thoroughly investigated. Therefore, the aim of this study was to produce probiotic semi-hard ewe's cheese with addition of probiotic strain Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5. Cheese ripening occurred during 45 days at 13 °C and 85% of relative humidity. During that period, chemical parameters were determined and microbiological analysis of manufactured probiotic cheeses was performed. Addition of probiotic cultures did not significantly influence the chemical properties and microbiological quality of produced cheeses in comparison with the control cheeses without addition of probiotic cultures. Number of live probiotic bacteria remained at about 106-107 CFU/g of probiotic cheeses during 45 days of ripening, which was confirmed by RAPD method. Sensory properties of probiotic semi-hard ewe's cheese with Bifidobacterium animalis subsp. lactis BB-12 were similar to those obtained for cheeses without addition of probiotic, while addition of Lactobacillus acidophilus LA-5 improved the taste of cheeses. Obtained results demonstrated that semi-hard ewe's cheese can be an effective matrix for addition of probiotic cultures Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5.
Kaluder S.,HEP Group |
Nikolovski S.,Sveuciliste J. J. Strossmayera u Osijeku |
Majdandzic L.,Veleuciliste u Karlovcu
Tehnicki Vjesnik | Year: 2013
Emergence of failure within a power system is an unwanted situation when certain parts of the network become separated from the other parts unaffected by this failure. Relay protection system has the task of isolating the sections that are faulty. By activating the protection an alarm is sent to the substation and the dispatch centre. Alarms in the dispatch centre come in the short period of time which can confuse the dispatcher and lead him towards making an error. The proper approach and selection of methods for analysing alarms are both very essential for locating the faulty section. There are two well-known methods for analysing failures; one is a method of finger printing and the other a method of hypothesis. The analysed alarms were the ones in the TS 35/10 kV Istok detachment from the rest of the power system. The aim of this paper is to analyse the alarms that have occurred in the dispatch centre during the 35/10 kV Istok detachment by using the finger print method and the method of hypothesis. The results have been found and the cause of section 35/10 kV Istok failure from the rest of the power system. The given results have confirmed the unit and the cause of the TS 35/10 kV Istok detachment from the rest of the power system.
Kirin S.,Veleuciliste u Karlovcu |
Laus K.,Veleuciliste u Karlovcu
Sigurnost | Year: 2011
Noise is a great issue in modern civilisation, as sources of noise have become increasingly more varied and more powerful. Noise affects badly the human organism and causes physical and mental disorders as well as presenting a potential harm to the hearing. The paper studies the noise level in the sewing process at five workplaces equipped with sewing machines. Results analysis shows that the noise levels range between 71 and 77 dB(A) which is within the permitted range for this type of work. Weekly level of noise exposure also does not exceed the permitted maximum of 80 dB(A).