Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses
Author:
Affiliation:
1. Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
2. SP Laboratory; Bečej Serbia
3. Institute of General and Physical Chemistry; University of Belgrade; Beograd Serbia
Funder
Ministry of Science and Technological Development of the Republic of Serbia
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12114/fullpdf
Reference24 articles.
1. Influence of brine concentration on swelling pressure of pork meat throughout salting;Aliño;Meat Sci.,2010
2. Optimization of the osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions;Azoubel;Food Sci. Technol. Int.,2003
3. Measurement of swelling pressure in pork meat brining;Barat;J. Food Eng.,2009
4. Some new three level designs for the study of quantitative variables;Box;Technometrics.,1960
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