Possibility of pork meat osmotic dehydration process control via osmotic solution osmolality measurement
Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Lončar, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Knežević, Violeta (Faculty of Technology, Novi Sad (Serbia)) | Lević, Ljubinko (Faculty of Technology, Novi Sad (Serbia))
Osmolality represents solutions osmotic concentration, or number of dissolved substance particles in mass unit of water. Goal of this research was to investigate the possibility of pork meat osmotic dehydration process control by monitoring mass transfer between dehydrating material and three different osmotic solutions via osmotic solution osmolality measurement. In this research the results of the dependence of three different osmotic solutions from different concentrations of applied osmotic solutions are shown. Based on obtained dependences of osmolality and osmotic solution concentrations and data calculated from osmotic dehydration mathematical models from previous researches regarding simultaneous changing of dry matter content of dehydrating pork meat and concentration of osmotic solutions, dependences of osmotic solution osmolality and dry matter content of osmotically dehydrated pork meat are derived. From the results it can be concluded that there is a possibility of fast pork meat osmotic dehydration process control by immediate osmotic solutions osmolality measurement.
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