Modelling energy savings in chicken meat osmotic dehydration process

• Main Authors: Filipović Vladimir, Petković Marko, Filipović Ivana, Filipović Jelena
• Format: Article
• Language: English
• Published: EDP Sciences 2019-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/30/e3sconf_eeests-2019_01005.pdf

Osmotic dehydration is a low energy demanding process, and in order to investigate and estimate the energy efficiency of the osmotic dehydration process, convective drying is taken as a base treatment for comparison. Obtained energy savings data of the osmodehydration process are used to develop mathematical models of the energy savings of the process. Results showed that maximal quantity of heat saved, indicated on high levels of energy efficiency of chicken meat osmodehydration process, while both technological parameters statistically significantly influenced process energy efficiency. The developed mathematical the model, allows good prediction of the quantity of heat saved based on applied technological parameters.