期刊名称：Chemical Industry and Chemical Engineering Quarterly
印刷版ISSN：1451-9372
出版年度：2014
卷号：20
期号：3
页码：305-314
DOI：10.2298/CICEQ120511012F
出版社：Association of the Chemical Engineers
摘要：This paper presents the effects of different process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses NaCl sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system’s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.
