Osmotic dehydration of pork meat cubes: Response surface method analysis | Zendy

Biljana Lončar | Zendy; Lato Pezo | Zendy; Ljubinko Lević | Zendy; Violeta Knežević | Zendy; Milica Nićetin | Zendy; Vladimir Filipović | Zendy; Tatjana Kuljanin | Zendy

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Osmotic dehydration of pork meat cubes: Response surface method analysis

Author(s) -

Biljana Lončar,

Lato Pezo,

Ljubinko Lević,

Violeta Knežević,

Milica Nićetin,

Vladimir Filipović,

Tatjana Kuljanin

Publication year - 2013

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1344011c

Subject(s) - osmotic dehydration , response surface methodology , chemistry , mass transfer , dehydration , water activity , dry matter , food science , osmotic pressure , water content , chromatography , zoology , biochemistry , biology , geotechnical engineering , engineering

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

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