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...
Main Authors: | Filipović Vladimir, Lević Ljubinko, Ćurčić Biljana, Nićetin Milica, Pezo Lato, Mišljenović Nevena |
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Format: | Article |
Language: | English |
Published: |
Association of the Chemical Engineers of Serbia
2014-01-01
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Series: | Chemical Industry and Chemical Engineering Quarterly |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721300012F.pdf |
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