Osmotic dehydration of pork meat cubes: Response surface method analysis

Osmotic dehydration of pork meat cubes: Response surface method analysis

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system’s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water...

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Bibliographic Details
Main Authors: Ćurčić Biljana Lj., Pezo Lato L., Lević Ljubinko B., Knežević Violeta M., Nićetin Milica R., Filipović Vladimir S., Kuljanin Tatjana A.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2013-01-01
Series:Acta Periodica Technologica
Subjects:
osmotic dehydration
pork meat
sugar beet molasses
Response surface method
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdf

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