Food safety aspects of osmotic dehydration process
2020
Filipović, Vladimir (https://orcid.org/0000-0002-7081-8217) | Filipović, Ivana | Nićetin, Milica (https://orcid.org/0000-0003-4958-5129) | Lončar, Biljana (https://orcid.org/0000-0003-2994-6871) | Knežević, Violeta | Filipović, Jelena
Osmotic dehydration process represents partial removal of water from food, due to immersion in high osmotic solutions concentrations, which are proven to affect patemeters of microbiological growth in treated materials. The goal of this research was to present safety and production hygine aspects of osmotic dehydration process of different raw materials. Obtained results have shown that both food safety and process hygiene criteria were sastisfied in the process of osmotic dehydration of all tested raw materials. Statistically significant decrease of all tested microorganisms occured after the osmodehydrating procss on all osmodehydrated raw materials, while molasses as an osmotic soltuion has shown better results in microorganisms reduction than aqueos osmotic solution.
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