Modelovanje energetskih ušteda u procesu osmotske dehidratacije svinjskog mesa u melasi / Energy savings modeling of osmotic dehydration process of pork meat in molasses
2015
Filipović, Vladimir (Tehnološki fakultet, Novi Sad (Srbija)) | Lončar, Biljana (Tehnološki fakultet, Novi Sad (Srbija)) | Nićetin, Milica (Tehnološki fakultet, Novi Sad (Srbija)) | Knežević, Violeta (Tehnološki fakultet, Novi Sad (Srbija)) | Filipović, Jelena (Naučni institute za prehrambene tehnologije, Novi Sad (Srbija)) | Pezo, Lato (Institut za opštu I fizičku hemiju, Beograd (Srbija))
The goal of the presented research is defining energy savings mathematical models of the osmotic dehydration process of pork meat in sugar beet molasses and analysing the effects of applied technological parameters in the process. Quantity of saved energy in the process of osmotic dehydration ranged from 891,57 to 1770,92 kJ·kg-1 meat. In this paper developed mathematical models of energy savings in the process of pork meat osmotic dehydration are presented. Time of the process was the most influential technological parameter on developed models, than osmotic solution concentration, and temperature of the process was the least influential technological parameter. Maximal value of the energy savings was achieved in the process of osmotic dehydration of pork meat at the temperature of 20°C, after five hours of the process in sugar beet molasses of the maximal concentration. Presented results indicate on low energy profile of osmotic dehydration process which, by utilisation of molasses as an osmotic medium, even more contributes to the ecological properites of the process.
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