Optimization of pork osmotic dehydration process using fuzzy synthetic evaluation
2012
Ćurčić, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Pezo, Lato (Institute of General and Physical Chemistry, Beograd (Serbia)) | Koprivica, Gordana | Kuljanin, Tatjana (Faculty of Technology, Novi Sad (Serbia)) | Šuput, Danijela (Faculty of Technology, Novi Sad (Serbia))
This paper presents the optimization of osmotic dehydration (OD) process of pork (M. triceps brachii) cubes, shaped as 1x1x1 cm, at atmospheric pressure, in sugar beet molasses + NaCl + sucrose water solution (OD solution). The effects of different process temperature (20, 35 and 50oC), immersion time (1, 3 and 5 hours) and the concentration of osmotic solution were examined, and the influence of different parameters on the mass transfer kinetics during osmotic treatment was determined. The observed system‘s responses were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic conditions were determined using standard fuzzy synthetic evaluation (FSE), coupled with Response Surface Methodology (RSM), and the optimum process parameters were: temperature of 40oC, treatment time of 3.7h and concentration 63%, while the system responses were: DM=58%, WL=0.45, SG=0.15, and aw=0.86.
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