Energy Savings Modeling of Osmotic Dehydration Process of Pork Meat in Molasses

Abstract

The goal of the presented research is defining energy savings mathematical models of the osmotic dehydration process of pork meat in sugar beet molasses and analysing the effects of applied technological parameters in the process. Quantity of saved energy in the process of osmotic dehydration ranged from 891,57 to 1770,92 kJ•kg-1 meat. In this paper developed mathematical models of energy savings in the process of pork meat osmotic dehydration are presented. Time of the process was the most influential technological parameter on developed models, than osmotic solution concnetration, and temperature of the process was the least influential technological parameter. Maximal value of the energy savings was achived in the process of osmotic dehydration of pork meat at the temperature of 20°C, after five hours of the process in sugar beet molasses of the maximal concentration. Presented results indicate on low energy profile of osmotic dehydration process which, by utilisation of molassses as an osmotic medium, even more contributes to the ecological properites of the process.

Cilj prezentovanog istraživanja je definisanje matematičkih modela energetskih ušteda u procesu osmotske dehidratacije svinjskog mesa u melasi šećerne repe i analiziranje uticaja primenjenih tehnoloških parametara. Ušteđena količina toplote u procesu osmotske dehidratacije kretala se u opsegu od 891,57 do 1770,92 kJ•kg-1 mesa. U radu su prikazani razvijeni matematički modeli energetskih ušteda u procesu osmotske dehidratacije svinjskog mesa u melasi. Kao najuticajniji tehnološki parametar na razvijene matematičke modele pokazalo se vreme procesa, pa zatim koncentracija osmostskog rastvaora i na kraju temperatura procesa. Maksimalna vrednost uštede količine toplote ostvarena je u procesu osmotske dehidratacije svinjskog mesa na temperaturi procesa od 20°C, nakon 5 časova procesa u melasi šećerne repe maksimalne koncentracije. Rezultati prikazani u ovom istraživanju ukazuju na niskoenergetski profil procesa osmotske dehidratacije koji upotrebom melase kao osmotskog rastvora još više doprinosi ekološkom karakteru procesa.