Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet molasses, (60, 70 and 80% w/w). The numerical solution of Fick's' law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95?10-10 - 8.03?10-10 m2s-1, the sucrose effective diffusivity was between 6.39?10-10 and 8.25?10-10 m2s-1, while diffusivities for minerals were in the range 6.34?10-10 - 8.82?10-10 m2s-1, for Na, 6.27?10-10 - 7.43?10-10 m2s-1, for K, 6.44?10-10 - 8.94?10-10 m2s-1, for Ca and 3.47?10-10 - 5.66?10-10 m2s-1, for Mg.

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Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

Hemijska industrija ◽

10.2298/hemind120130033f ◽

2012 ◽

Vol 66 (5) ◽

pp. 743-748 ◽

Cited By ~ 8

Author(s):

Vladimir Filipovic ◽

Biljana Curcic ◽

Milica Nicetin ◽

Dragana Plavsic ◽

Gordana Koprivica ◽

...

Keyword(s):

Mass Transfer ◽

Sugar Beet ◽

Osmotic Dehydration ◽

Processed Meat ◽

Beet Molasses ◽

Microbiological Profile ◽

Sugar Beet Molasses ◽

Osmotic Solution ◽

Two Temperatures ◽

Pre Treatment

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22?C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22?C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

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

Journal of the Serbian Chemical Society ◽

10.2298/jsc161020015n ◽

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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Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

Acta periodica technologica ◽

10.2298/apt1142091m ◽

2011 ◽

pp. 91-100 ◽

Cited By ~ 6

Author(s):

Nevena Misljenovic ◽

Gordana Koprivica ◽

Lato Pezo ◽

Tatjana Kuljanin ◽

Marija Bodroza-Solarov ◽

...

Keyword(s):

Mass Transfer ◽

Sugar Beet ◽

Rate Constant ◽

Arrhenius Equation ◽

Osmotic Dehydration ◽

Solid Gain ◽

Beet Molasses ◽

Sugar Beet Molasses ◽

Peleg Model ◽

The Relationship

The applicability of Peleg equation was examined for the description of mass transfer during osmotic dehydration (OD) of apple in sugar beet molasses. Mass transfer was investigated in terms of water loss (WL) and solid gain (SG), during OD in 40-80% sugar beet molasses solutions, at 45, 55 and 65?C. High regression coefficients obtained for Peleg constants (R2>0.975) indicate good fit to the experimental data. The Peleg rate constant varied from 0.144 to 0.785 (g/g i.s.w.) and from 2.006 to 4.436 (g/g i.s.w.) for WL and SG, respectively. The Peleg capacity constant varied from 1.142 to 1.553 (h g/g i.s.w.) and from 8.254 to 11.930 (h g/g i.s.w.) for WL and SG, respectively. The equilibrium WL? and SG? were estimated using the Peleg model. In addition, the activation energy (Ea) for WL and SG was determined from the relationship between the Peleg rate constant and Arrhenius equation.

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Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

Acta periodica technologica ◽

10.2298/apt1041047k ◽

2010 ◽

pp. 47-55

Author(s):

Gordana Koprivica ◽

Nevena Misljenovic ◽

Ljubinko Levic ◽

Lidija Jevric ◽

Bojana Filipcev

Keyword(s):

Mass Transfer ◽

Sugar Beet ◽

Atmospheric Pressure ◽

Immersion Time ◽

Osmotic Dehydration ◽

Maximal Effect ◽

Beet Molasses ◽

Working Temperature ◽

Sugar Beet Molasses ◽

Mass Transfer Kinetics

The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65?C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.

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Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

Acta periodica technologica ◽

10.2298/apt0940145m ◽

2009 ◽

pp. 145-154 ◽

Cited By ~ 4

Author(s):

Nevena Misljenovic ◽

Gordana Koprivica ◽

Ljubinko Levic ◽

Bojana Filipcev ◽

Tatjana Kuljanin

Keyword(s):

Mass Transfer ◽

Sugar Beet ◽

Kinetic Parameters ◽

Osmotic Dehydration ◽

Solid Content ◽

Transfer Coefficients ◽

Red Cabbage ◽

Beet Molasses ◽

Sugar Beet Molasses ◽

Mass Transfer Kinetics

The paper describes a study of osmotic dehydration of red cabbage in sugar beet molasses of different concentrations (40, 60 and 80%) at 50?C and under atmospheric pressure. The best results were obtained at the sugar beet molasses of 80% as an osmotic medium. The most important kinetic parameters of the process were determined: water loss, solid uptake, weight reduction, normalized solid content and normalized moisture content. The kinetic parameters were determined after 1, 3 and 5 hours. Mass transfer coefficients were calculated using Hawkes and Flink's model and the results indicate that the diffusion of water and solids was the most intensive during the first three hours of dehydration.

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