Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

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 atmosph...

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Bibliographic Details
Main Authors: Filipović Vladimir, Lević Ljubinko, Ćurčić Biljana, Nićetin Milica, Pezo Lato, Mišljenović Nevena
Format: Article
Language:English
Published: Association of the Chemical Engineers of Serbia 2014-01-01
Series:Chemical Industry and Chemical Engineering Quarterly
Subjects:
osmotic dehydration
pork meat
sugar beet molasses
ternary osmotic solution
response surface method
Online Access:http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721300012F.pdf

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http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721300012F.pdf

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