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The effects of technological parameters on chicken meat osmotic dehydration process efficiency

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dc.contributor.author Filipović, Ivana
dc.contributor.author Ćurčić, Biljana
dc.contributor.author Filipović, Vladimir
dc.contributor.author Nićetin, Milica
dc.contributor.author Filipović, Jelena
dc.contributor.author Knežević, Violeta
dc.date.accessioned 2018-07-09T15:35:50Z
dc.date.available 2018-07-09T15:35:50Z
dc.date.issued 2017-02-03
dc.identifier.citation I. Filipović, B. Ćurčić, V. Filipović, M. Nićetin, J. Filipović, V. Knežević. The effects of technological parameters on chicken meat osmotic dehydration process efficiency. Journal of Food Processing and Preservation, 41 (2017) 1-7. DOI: 10.1111/jfpp.13116 en_US
dc.identifier.issn 0145-8892
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/103
dc.description peer-reviewed en_US
dc.description.abstract Osmotic dehydration is important food preservation method because of many advantages considering mild processing temperature, base waste material and low energy requirements. The goal of this research was to investigate the effects of the process temperaute, time and osmotic solution concentration on the effectiveness of the chicken meat osmotic dehydration process in osmotic solution of sodium сhloride and sucrose. Developed mathematical models had good fit with experimental data, while maximal obtained values of process responses of: dry matter content: 58.30 ± 0.22%; water loss: 0.4791 ± 0.0014 g/gi.s.; solid gain: 0.1579 ± 0.0024 g/gi.s. and water activity: 0.800 ± 0.001; indicated on good dehydration levels and that applied osmotic solution is very good osmotic medium. Application of principal component analysis has provided better visualization in differentiation of the samples, while score analysis was used to point at optimal combination of technological parameters in effort to obtain best osmotic dehydration process results. en_US
dc.description.sponsorship Ministry of Science and Technological Development of the Republic of Serbia. Grant Number: TR‐31055, 2011‐2016. en_US
dc.language.iso en en_US
dc.publisher Wiley Periodicals en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relation.ispartofseries 001;0098
dc.rights info:eu-repo/semantics/openAccess
dc.subject - en_US
dc.title The effects of technological parameters on chicken meat osmotic dehydration process efficiency en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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