<p>Ispitivan je proces osmotske dehidratacije mesa<br />svinja u tri osmotska rastvora (vodeni rastvor<br />natrijum hlorida i saharoze, kombinacija<br />vodenog rastvora natrijum hlorida i saharoze i<br />melase i melasa šećerne repe) različitih<br />koncentracija, na tri temperature (20°C, 35°C i<br />50°C) i pri tri vremena trajanja procesa (1, 3 i<br />5h). Mereni i računati odzivi procesa osmotske<br />dehidratacije bili su: sadržaj suve materije,<br />gubitak vode, prirast suve materije, indeks<br />efiksanosti procesa, vrednost aktivnosti vode.<br />Rezultati ispitivanja pokazuju da povećanje<br />tehnoloških parametara temperature i vremena<br />procesa, kao i koncentracije osmotskih rastvora<br />dovode do intenziviranja prenosa mase u<br />procesu i povećanja vrednosti odzivnih<br />parametara procesa, u oba slučaja, istostrujne i<br />protivstrujne osmotske dehidratacije.<br />Na osnovu dobijenih rezultata razvijeni su<br />modeli zavisnosti odziva procesa od<br />primenjenih tehnoloških parametara za<br />istostrujne i protivstrujne procese osmotske<br />dehidratacije. “Score” analizom određene su<br />vrednosti tehnoloških parametara koje su za<br />rezultat dale optimalnu efiksanost procesa.<br />U radu je ispitan enegetski bilans procesa<br />osmotske dehidratacije i upoređen sa<br />konvektivnim sušenjem, gde su se kao<br />energentski najefikasniji pokazali procesi na<br />temperaturi od 20°C.<br />Karakteristike osmotski dehidriranog svinjskog<br />mesa su pokazale da dolazi do poboljšanja<br />mikrobiološkog, hemijskog i nutritivnog profila<br />mesa nakon procesa, kao i promene boje i<br />teksture, gde je melasa šećerne repe kao<br />osmotski rastvor, iskazala najbolje uticaje na<br />promene karakteristika dehidiranog mesa.<br />Na osnovu svih ispitanih uticaja variranih<br />parametara kao optimalni parametri procesa<br />mogu da se definišu: protivstrujni proces, u<br />trajanju od 5 časova na temperaturi od 20°C, u<br />melasi kao osmotskom rastvoru. Ovakav proces<br />dovodi do sveukupnog poboljšanja<br />karakteristika svinjskog mesa uvodeći nutritivna<br />poboljšanja iz hemijskog sastava melase u<br />ljudsku ishranu.</p> / <p>Process of osmotic dehydration of pork meat in<br />three different osmotic solutions (sodium<br />chloride and sucrose dissolved in water, mixture<br />of sodium chloride, sucrose dissolved in water<br />and molasses and sugar beet molasses) of<br />different concentrations, at three temperatures<br />(20°C, 35°C & 50°C) and three different times<br />of duration of the process (1, 3 & 5h) was<br />investigated.<br />Measured and calculated responses of the<br />osmotic dehydration process were: dry matter<br />content, water loss, solid gain, dehydration<br />efficiency index and value of water activity.<br />The results showed that the increase of<br />technological parameters: time and temperature<br />of the process, as well as the concentration of<br />the osmotic solutions led to the intensified mass<br />transfer in the process and increased values of<br />process responses, in either co-counter or<br />current processes of osmotic solutions.<br />Based on obtained results mathematical models<br />of dependence of process responses from<br />applied technological parameters for co- and<br />counter-current processes of osmotic<br />dehydrations were developed. By the means of<br />“Score” analyses the values of technological<br />parameters which produced optimal efficiency<br />of the process were calculated.<br />In this research process energy balance was<br />investigated by comparison to the convective<br />drying, where the highest energy efficiency was<br />determined in the processes at the temperature<br />of 20°C.<br />Characteristics of osmo-dehydrated pork meat<br />were also investigated, pointing at the<br />improvement of microbiological, chemical and<br />nutritive profile of the meat after the process, as<br />well as the change of color and texture, where<br />sugar beet molasses, as an osmotic solution, had<br />shown the best effects on changes of dehydrated<br />meat characteristics.<br />Based on all investigated effects of varied<br />parameters, the optimal process parameters can<br />be defined as: counter-current process, of 5<br />hours duration, at 20°C, in molasses as an<br />osmotic solution. Process like that leads to the<br />total improvement of pork meat characteristics<br />introducing nutritive benefit from molasses<br />chemical composition into human nutrition.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)83231 |
| Date | 23 May 2013 |
| Creators | Filipović Vladimir |
| Contributors | Lević Ljubinko, Džinić Natalija, Karlović Elvira, Pezo Lato |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | English |
| Type | PhD thesis |
| Format | application/pdf |
Page generated in 0.0026 seconds