Artificial neural network model of pork meat cubes osmotic dehydratation

Artificial neural network model of pork meat cubes osmotic dehydratation

Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w), temperature (20-50ºC), and im...

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Bibliographic Details
Main Authors: Pezo Lato L., Ćurčić Biljana Lj., Filipović Vladimir S., Nićetin Milica R., Koprivica Gordana B., Mišljenović Nevena M., Lević Ljubinko B.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
mass transfer
osmotic dehydration
pork meat
sugar beet molasses
neural network
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200082P.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200082P.pdf

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