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This paper presents the effects of different process temperature (20, 35 and   50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar   beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork   meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric   pressure. The main objective was to examine the influence of different   parameters on the mass transfer kinetics during osmotic treatment. The   observed system’s responses were: water loss, solid gain, and water   activity. The optimum osmotic conditions (temperature of 40 °C, treatment   time of 4.1 h and concentration 67 %), were determined using response   surface method, by superimposing the contour plots of each process variable,   and the responses were: water loss=0.46, solid gain=0.15, and water   activity=0.79. Transport coefficients, for both solids and water transfer   and energy of activation for all samples were also determined. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055

Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution