Optimization of pork meat rehydration process using sequentional quadratic programming method
2012
Pezo, Lato (Faculty of Technology, Novi Sad (Serbia)) | Šuput, Danijela (Institute of General and Physical Chemistry, Belgrade (Serbia)) | Dojčinović, Biljana (Institute of Chemistry , Technology and Metallurgy, Belgrade (Serbia)) | Zlatanović, Snežana (Institute of General and Physical Chemistry, Belgrade (Serbia)) | Kovačević, Olgica (Institute of General and Physical Chemistry, Belgrade (Serbia)) | Lević, Ljubinko (Faculty of Technology, Novi Sad (Serbia))
Meat samples (1x1x1cm cubes) were osmotically treated in two solutions: (1) solution with 350g of NaCl and 1200g of sucrose diluted in 1 l of distilled water and (2) sugar beet molasses (80 oBrix) solution at 23±2°C for 1, 2, 3 and 4 hours. After being osmotically dehydrated (OD), meat samples were rehydrated by immersing meat cubes in water bath at constant temperature (20, 30 and 40 0C). The samples were removed after different immersion periods (15, 30, 45 and 60 min) and examined for mass changes. Process temperature was the most significant variable affecting final dry matter content and rehydration kinetics. Optimization was carried out using Sequential Quadratic Programming method, using the Response surface method‘s (RSM) models proposed to represent rehydration percentage and volume change in solution 1 and 2. A multiple optimization of the two response variables, for two OD solutions were accomplished, and the best conditions for meat rehydration were: temperature of 20 0C and time of 60 min.
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