Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:1
  • full-text downloads in 30 days:1

Contents

article: 3 from 10  
Back back to result list
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
Project:
Osmotic dehydration of food - energy and ecological aspects of sustainable production (MESTD - 31055)

Abstract
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.
References
Azuara, E., Beristain, C.J., Garcia, H.S. (1992) Development of a mathematical model to predict kinetics of osmotic dehydration. Journal of Food Science and Technology, 239-242; 29
Barat, J.M., Rodrı́guez-Barona, S., Andrés, A., Fito, P. (2003) Cod salting manufacturing analysis. Food Research International, 36(5): 447-453
Chiralt, A., Fito, P., Barat, J., Andrés, A., González-Marti´nez, C., Escriche, I., Camacho, M. (2001) Use of vacuum impregnation in food salting process. Journal of Food Engineering, 49(2-3): 141-151
Collignan, A., Bohuon, P., Deumier, F., Poligné, I. (2001) Osmotic treatment of fish and meat products. Journal of Food Engineering, 49(2-3): 153-162
Corzo, O., Bracho, N. (2006) Equilibrium water and salt contents of sardine sheets during osmotic dehydration. LWT - Food Science and Technology, 357-363; 39
Cunha, L.M., Oliveira, F.A.R., Aboim, A.P., Frias, J.M., Pinheiro-Torres, A. (2001) Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation. International Journal of Food Science and Technology, 36(3): 253-262
Kaymak-Ertekin, F., Sultanoğlu, M. (2000) Modelling of mass transfer during osmotic dehydration of apples. Journal of Food Engineering, 46(4): 243-250
Machado, F.M., Oliveira, F.A.R., Cunha, L.M. (1999) Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal. International Journal of Food Science and Technology, 34(1): 47-57
Mujaffar, S., Sankat, C. (2005) The mathematical modeling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science and Technology, 40(1): 1-7
Offer, G., Trinick, J. (1983) On the mechanism of water-holding in meat: The swelling and shrinking of myofibrils. Meat Science, 8, 245-281
Peleg, M. (1988) An Empirical Model for the Description of Moisture Sorption Curves. Journal of Food Science, 53(4): 1216-1217
Schmidt, F.C., Carciofi, B.A.M., Laurindo, J.B. (2008) Salting operational diagrams for chicken breast cuts: Hydration-dehydration. Journal of Food Engineering, 88(1): 36-44
Singh, B., Kumar, A., Gupta, A.K. (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering, 79(2): 471-480
Telis, V.R.N., Romanelli, P.F., Gabas, A.L., Telis-Romero, J. (2003) Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesquisa Agropecuária Brasileira, 38(4): 529-535
 

About

article language: English
document type: Original Scientific Paper
published in SCIndeks: 02/09/2013

Related records