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

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dc.contributor.authorFilipović, Ivana
dc.contributor.authorĆurčić, Biljana
dc.contributor.authorFilipović, Vladimir
dc.contributor.authorNićetin, Milica
dc.contributor.authorFilipović, Jelena
dc.contributor.authorKnežević, Violeta
dc.date.accessioned2018-07-09T15:35:50Z
dc.date.available2018-07-09T15:35:50Z
dc.date.issued2017-02-03
dc.descriptionpeer-revieweden_US
dc.description.abstractOsmotic 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.sponsorshipMinistry of Science and Technological Development of the Republic of Serbia. Grant Number: TR‐31055, 2011‐2016.en_US
dc.identifier.citationI. 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.13116en_US
dc.identifier.issn0145-8892
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/103
dc.language.isoenen_US
dc.publisherWiley Periodicalsen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relation.ispartofseries001;0098
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subject-en_US
dc.titleThe effects of technological parameters on chicken meat osmotic dehydration process efficiencyen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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