- Bul. cara Lazara 1, Novi Sad, Serbia
- Chemical Engineering, Osmotic Dehydration, Food Engineering, Osmotic Dehydratation, Engineering, Chemistry, and 10 moreBiotechnology, Food Microbiology, Extrusion Process, Bead Making Technology, Bread Making Technology, Renewable Energy, Biochemistry, Microbiology, Energy, and Environmental Engineeringedit
Research Interests:
Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1×1×1 cm 3 , during osmotic dehydration (OD) and under atmospheric pressure was investigated in this study. The effects of different parameters, such as concentration of... more
Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1×1×1 cm 3 , during osmotic dehydration (OD) and under atmospheric pressure was investigated in this study. The effects of different parameters, such as concentration of sugar beet molasses (60–80 mass%), 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 (a w), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and a w in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r 2 , of 0.990 for SG, 0.985 for WL, 0.986 for a w , 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 them very useful and practical for process design and control.
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Osmolality represents solutions osmotic concentration, or number of dissolved substance particles in mass unit of water. Goal of this research was to investigate the possibility of pork meat osmotic dehydration process control by... more
Osmolality represents solutions osmotic concentration, or number of dissolved substance particles in mass unit of water. Goal of
this research was to investigate the possibility of pork meat osmotic dehydration process control by monitoring mass transfer
between dehydrating material and three different osmotic solutions via osmotic solution osmolality measurement. In this research the
results of the dependence of three different osmotic solutions from different concentrations of applied osmotic solutions are shown.
Based on obtained dependences of osmolality and osmotic solution concentrations and data calculated from osmotic dehydration
mathematical models from previous researches regarding simultaneous changing of dry matter content of dehydrating pork meat and
concentration of osmotic solutions, dependences of osmotic solution osmolality and dry matter content of osmotically dehydrated
pork meat are derived. From the results it can be concluded that there is a possibility of fast pork meat osmotic dehydration process
control by immediate osmotic solutions osmolality measurement.
this research was to investigate the possibility of pork meat osmotic dehydration process control by monitoring mass transfer
between dehydrating material and three different osmotic solutions via osmotic solution osmolality measurement. In this research the
results of the dependence of three different osmotic solutions from different concentrations of applied osmotic solutions are shown.
Based on obtained dependences of osmolality and osmotic solution concentrations and data calculated from osmotic dehydration
mathematical models from previous researches regarding simultaneous changing of dry matter content of dehydrating pork meat and
concentration of osmotic solutions, dependences of osmotic solution osmolality and dry matter content of osmotically dehydrated
pork meat are derived. From the results it can be concluded that there is a possibility of fast pork meat osmotic dehydration process
control by immediate osmotic solutions osmolality measurement.
Research Interests:
Research Interests:
Research Interests:
Research Interests:
Osmotic dehydration is recognized as a pretreatment step to meat drying processes. Sugar beet molasses is an excellent medium for osmotic dehydration, primarily because of high dry matter and specific nutrient content. The main aim of... more
Osmotic dehydration is recognized as a pretreatment step to meat drying processes.
Sugar beet molasses is an excellent medium for osmotic dehydration, primarily
because of high dry matter and specific nutrient content. The main aim of
here presented study was the development of acceptable empirical mathematical
models for the representation of counter-current osmotic dehydration process of
pork meat in molasses. The effectiveness of the counter-current process was compared
with the co-current process, according to experimental results and the
developed mathematical models. Response Surface Methodology and Analysis of
Variance were selected to estimate the main effects of observed process variables
on mass transfer variables. Developed mathematical models showed good fitting
capabilities with experimental data. Maximum obtained counter-current osmotic
dehydration process responses were: dry matter content of 72.98%; water loss of
0.57 g/g i.s.; solid gain equal to 0.18 g/g i.s. and water activity of 0.84, indicating
that counter-current process had 32.20% higher total process efficiency compared
with co-current process.
Sugar beet molasses is an excellent medium for osmotic dehydration, primarily
because of high dry matter and specific nutrient content. The main aim of
here presented study was the development of acceptable empirical mathematical
models for the representation of counter-current osmotic dehydration process of
pork meat in molasses. The effectiveness of the counter-current process was compared
with the co-current process, according to experimental results and the
developed mathematical models. Response Surface Methodology and Analysis of
Variance were selected to estimate the main effects of observed process variables
on mass transfer variables. Developed mathematical models showed good fitting
capabilities with experimental data. Maximum obtained counter-current osmotic
dehydration process responses were: dry matter content of 72.98%; water loss of
0.57 g/g i.s.; solid gain equal to 0.18 g/g i.s. and water activity of 0.84, indicating
that counter-current process had 32.20% higher total process efficiency compared
with co-current process.
Research Interests:
This study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0–248 g kg−1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal... more
This study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0–248 g kg−1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal weight to applied parameters (rheological, chemical, technological and colour), has been calculated and the obtained values compared. Correlation coefficients of SS with alveograph data for P, L, G and W are 0.99, 0.98, 0.99 and 0.91, respectively, and warm pasta stability and retrogradation of starch correlated to SS at level 0.99. For PCA modelling, two 9 × 15 data matrices were divided into different rheological or integrated chemical, technological quality and colour evaluation methods data sets. Standard scores analysis points out that owing to its good rheology, pasta made by cultivar Austria has the best technological quality in relation to the technological quality of the other two cultivars (Nirvana and Eko).