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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Faculty of Technology, Novi Sad
2013-01-01
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| Series: | Acta Periodica Technologica |
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| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdf |
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doaj-eacc7c9ec5e04117aa535fd1471495432020-11-25T00:51:38ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882013-01-01201344111910.2298/APT1344011C1450-71881344011COsmotic dehydration of pork meat cubes: Response surface method analysisĆurčić Biljana Lj.0Pezo Lato L.1Lević Ljubinko B.2Knežević Violeta M.3Nićetin Milica R.4Filipović Vladimir S.5Kuljanin Tatjana A.6Tehnološki fakultet Novi Sad, Novi SadInstitut za opštu i fizičku hemiju, BeogradTehnološki fakultet Novi Sad, Novi SadTehnološki fakultet Novi Sad, Novi SadTehnološki fakultet Novi Sad, Novi SadTehnološki fakultet Novi Sad, Novi SadTehnološki fakultet Novi Sad, Novi SadThe 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 activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdfosmotic dehydrationpork meatsugar beet molassesResponse surface method |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Ćurčić Biljana Lj. Pezo Lato L. Lević Ljubinko B. Knežević Violeta M. Nićetin Milica R. Filipović Vladimir S. Kuljanin Tatjana A. |
| spellingShingle |
Ćurčić Biljana Lj. Pezo Lato L. Lević Ljubinko B. Knežević Violeta M. Nićetin Milica R. Filipović Vladimir S. Kuljanin Tatjana A. Osmotic dehydration of pork meat cubes: Response surface method analysis Acta Periodica Technologica osmotic dehydration pork meat sugar beet molasses Response surface method |
| author_facet |
Ćurčić Biljana Lj. Pezo Lato L. Lević Ljubinko B. Knežević Violeta M. Nićetin Milica R. Filipović Vladimir S. Kuljanin Tatjana A. |
| author_sort |
Ćurčić Biljana Lj. |
| title |
Osmotic dehydration of pork meat cubes: Response surface method analysis |
| title_short |
Osmotic dehydration of pork meat cubes: Response surface method analysis |
| title_full |
Osmotic dehydration of pork meat cubes: Response surface method analysis |
| title_fullStr |
Osmotic dehydration of pork meat cubes: Response surface method analysis |
| title_full_unstemmed |
Osmotic dehydration of pork meat cubes: Response surface method analysis |
| title_sort |
osmotic dehydration of pork meat cubes: response surface method analysis |
| publisher |
Faculty of Technology, Novi Sad |
| series |
Acta Periodica Technologica |
| issn |
1450-7188 |
| publishDate |
2013-01-01 |
| description |
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
activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4
h, molasses solution concentration of 72% and solution temperature of 45oC.
These conditions were determined using Response Surface Methodology (RSM),
and by superimposing the contour plots of each process variable. The
predicted responses for the optimum drying conditions were: DM of 64.5%, WL
in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to
0.84. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055] |
| topic |
osmotic dehydration pork meat sugar beet molasses Response surface method |
| url |
http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdf |
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