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2013, vol. 17, iss. 2, pp. 68-72
Application of diffusive and empirical models to dehydration and solid gain during osmotic treatment of pork meat cubes
aInstitute of General and Physical Chemistry, Belgrade
bUniversity of Novi Sad, Faculty of Technology
Osmotic dehydration of food - energy and ecological aspects of sustainable production (MESTD - 31055)

The objective of this work was to investigate the use of the diffusive model, Azuara’s model, Peleg’s model, second order polynomial and an exponential (Weibull-type) model on the mathematical modeling of water loss and solid gain by pork meat cubes (M. triceps brachii) immersed in sugar beet molasses solutions, during osmotic treatment process. Experimental design allowed to access the effect of molasses concentration (60-80% w/w), temperature (20, 35 and 50 °C) and immersion time (1-5h), and to quantify water and solid mass transfer coefficients. Peleg’s model was used to predict the equilibrium condition used for diffusive model. The highest diffusion coefficient for transport of water observed was 3.10·10-10 m2/s, and 3.13·10-10 m2/s for transport of solutes, both recorded at temperature of 50 °C and concentration of 80 %. The maximum of activation energies were reached at 20 °C, 85.338 kJ/mol for water transport, and 84.919 kJ/mol for solutes transport.
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 02/09/2013

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