Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution
2014
This paper presents the effects of different process temperature (20, 35 and
50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar
beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork
meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric
pressure. The main objective was to examine the influence of different
parameters on the mass transfer kinetics during osmotic treatment. The
observed system’s responses were: water loss, solid gain, and water
activity. The optimum osmotic conditions (temperature of 40 °C, treatment
time of 4.1 h and concentration 67 %), were determined using response
surface method, by superimposing the contour plots of each process variable,
and the responses were: water loss=0.46, solid gain=0.15, and water
activity=0.79. Transport coefficients, for both solids and water transfer
and energy of activation for all samples were also determined. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]
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