scholarly journals Osmotic dehydration of pork meat cubes: Response surface method analysis

2013 ◽  
pp. 11-19 ◽  
Author(s):  
Biljana Curcic ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Violeta Knezevic ◽  
Milica Nicetin ◽  
...  
Keyword(s):  
Response Surface ◽  
Osmotic Dehydration ◽  
Process Variable ◽  
Solution Concentration ◽  
Matter Content ◽  
Solution Temperature ◽  
Dry Matter Content ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system?s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84.

scholarly journals Artificial neural network model of pork meat cubes osmotic dehydratation

2013 ◽  
Vol 67 (3) ◽  
pp. 465-475 ◽  
Author(s):  
Lato Pezo ◽  
Biljana Curcic ◽  
Vladimir Filipovic ◽  
Milica Nicetin ◽  
Gordana Koprivica ◽  
...  
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Osmotic Dehydration ◽  
Coefficient Of Determination ◽  
Dry Matter Content ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Wide Range ◽  
Artificial Neural

Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w), temperature (20-50?C), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make it very useful and practical for process design and control.

scholarly journals Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

2014 ◽  
Vol 20 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Vladimir Filipovic ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Activity ◽  
Water Loss ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Water Solution ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Mass Transfer Kinetics

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.

scholarly journals Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

2012 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Matter Content ◽  
Fractional Factorial ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses

A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60?C, sugar concentration of 66% (w/w).

scholarly journals Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit

2016 ◽  
Vol 30 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Sharokh Jabrayili ◽  
Vahid Farzaneh ◽  
Zahra Zare ◽  
Hamid Bakhshabadi ◽  
Zahra Babazadeh ◽  
...  
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Activation Function ◽  
Solution Temperature ◽  
Sigmoid Function ◽  
Solid Gain ◽  
Osmotic Solution ◽  
Hidden Layer ◽  
Sigmoid Activation Function

Abstract Osmotic dehydration characteristics of kiwifruit were predicted by different activation functions of an artificial neural network. Osmotic solution concentration (y1), osmotic solution temperature (y2), and immersion time (y3) were considered as the input parameters and solid gain value (x1) and water loss value (x2) were selected as the outlet parameters of the network. The result showed that logarithm sigmoid activation function has greater performance than tangent hyperbolic activation function for the prediction of osmotic dehydration parameters of kiwifruit. The minimum mean relative error for the solid gain and water loss parameters with one hidden layer and 19 nods were 0.00574 and 0.0062% for logarithm sigmoid activation function, respectively, which introduced logarithm sigmoid function as a more appropriate tool in the prediction of the osmotic dehydration of kiwifruit slices. As a result, it is concluded that this network is capable in the prediction of solid gain and water loss parameters (responses) with the correlation coefficient values of 0.986 and 0.989, respectively.

Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
Author(s):  
Zhen Hua Duan ◽  
Ju Lan Wang ◽  
Yan Yan Wu ◽  
Jian Peng ◽  
Yi Yang ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Treatment Temperature ◽  
Fish Fillet ◽  
Solid Gain ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Tilapia Fillets

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Manivannan Petchi ◽  
Rajasimman Manivasagan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Salt Solution ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Dehydration Process ◽  
Initial Sample ◽  
Solid Gain ◽  
Sample Ratio

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 – 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 – 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature – 36°C, immersion time - 95 min, salt concentration – 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

scholarly journals Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

2020 ◽  
pp. 21-30
Author(s):  
Animesh Sarkar ◽  
Tushar Ahmed ◽  
Mahabub Alam ◽  
Somirita Rahman ◽  
Shishir Kanti Pramanik
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Solution Concentration ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Osmotic Solution

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

Application of Response Surface Methodology to Optimize the Process of Saponification Reaction from Coconut Oil in Ben Tre - Vietnam

2018 ◽  
Vol 279 ◽  
pp. 235-239 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Tran Thien Hien ◽  
Le Thi Hong Nhan ◽  
Phan Nguyen Quynh Anh ◽  
Le Tan Huy ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Alkaline Solution ◽  
Coconut Oil ◽  
Solution Concentration ◽  
Significant Error ◽  
Solution Temperature ◽  
Two Factors ◽  
Good Repeatability ◽  
Rsm Model

Response Surface Methodology (RSM) is used to optimize the conditions of the saponification reaction (Concentration of alkaline solution (%), temperature (°C) and reaction time (hour)). Level of foaming and durability of the emulsion (cleaning ability) from the product of the saponification reaction are two factors to evaluate the optimization process by RSM. After optimization, the alkaline solution concentration is 11%, the reaction was carried out for 2.5-3 hours at 85°C for the highest level of foaming and the most prolonged durability of the emulsion. This parameter was compared with the experiment, and the results showed that there was no significant error, this proves that the RSM model has good repeatability, can optimally correct and is essential in optimizing the survey parameters.

scholarly journals Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 268
Author(s):  
Brahim Bchir ◽  
Haifa Sebii ◽  
Sabine Danthine ◽  
Christophe Blecker ◽  
Souhail Besbes ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Dehydration Process ◽  
Solid Gain ◽  
Pomegranate Seeds ◽  
Comparison Of The Results

This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory due to the high solid gain. Therefore, the sorbitol osmotic agent seems to be the most suitable for the osmotic dehydration of pomegranate seeds. The optimal condition for maximum water loss (38.61%), weight reduction (37.77%), and effective diffusivity (4.01 × 10−8 m2/s) and minimum solid gain (−0.37%) were 13.03 min, 27.77 °Brix, and 37.7 °C, using a sorbitol solution. Results of texture and color revealed the major impact of erythritol and sorbitol osmotic agents on seed characteristics during the osmotic dehydration process.

scholarly journals The possibility of increasing the antioxidant activity of celery root during osmotic treatment

2017 ◽  
Vol 82 (3) ◽  
pp. 253-265
Author(s):  
Milica Nicetin ◽  
Lato Pezo ◽  
Biljana Loncar ◽  
Vladimir Filipovic ◽  
Danijela Suput ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Beet ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Dry Matter Content ◽  
Ternary Solution ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Osmotic Treatment

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50?C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35?C.

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