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The aim of this work was to study the changes in osmotically treated pork   meat during rehydration. Meat samples were osmotically treated in sugar beet   molasses solution, at temperature of (23±2)°C for 5 hours. After being   osmotically treated, meat samples were rehydrated at constant temperature   (20- 40°C) during different times (15-60 min) in distilled water. The   effective diffusivity were between 8.35 and 9.11•10-10 (m2•s-1) for moisture,   6.30-6.94 • 10-10 (m2•s-1), for Na, 5.73-7.46 10-10 (m2•s-1), for K,   4.43-6.25 • 10-10 (m2•s-1), for Ca, 5.35-6.25 • 10-10 (m2•s-1), for Mg,   4.67-6.78 10-10 (m2•s-1), for Cu, 4.68-5.33 • 10-10 (m2•s-1), for Fe,   4.21-5.04 • 10-10 (m2•s-1), for Zn and 5.44-7.16 10-10 (m2•s-1), for Mn.   Zugarramurdi and Lupin’s model was used to predict the equilibrium condition,   which was shown to be appropriate for moisture uptake and solute loss during   rehydration. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055:   Osmotic dehydration of food - energy and environmental aspects of sustainable   production

Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes