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The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.

The aim of the present work is to determine the shelf life of osmodehydrated white cabbage in three different osmotic solutions. During 90 days of storage, chemical and color parameters were analysed together with the sensory acceptance and microbiological profile of the osmotic treated (OT) cabbage. Hybrid "Bravo" was considered within this research because of its high yield and wide cultivation in the Province of Vojvodina. Solutions of sucrose and chloride were applied so as sugar beet molasses in OT. OT cabbage was packed in MAP with variation in a gas mixture of 40:60/ CO2:N2 (atmosphere 1) and 80:20/CO2:N2 (atmosphere 2). The shelf-life evaluation had shown good sensorial acceptance and satisfying microbiological quality. The obtained principal component analysis (PCA) was able to present the experimental results. The PCA analysis is easy to implement and could be effectively used for predictive optimization of the osmotic treatment.

Energy consumption reduction per unit of product' removed moisture is necessary to lower production costs and increase the overall efficiency of the dehydration process. The goal of this research was to analyse efficiency and economics of the peach in molasses osmotic dehydration process, by investigating mass transfer parameters. Time, concentration and temperature of the osmotic dehydration of peach in molasses were varied and responses of water loss and solid gain were measured. The results showed that with the technological parameters of time, concentration and temperature increase, individual mass transfer parameters also increased, where maximal values of 0.7524 g/gi.s. and 0.1069 g/gi.s., were obtained for water loss and solid gain, respectively. On the basis of experimental data, mathematical models of peach osmotic dehydration in molasses responses dependence from applied technological parameters were developed, which showed good correlations between experimental and calculated results. Combined technological efficiency parameter analysis showed a total efficiency increase in the range of 40.67 to 51.71%, by using process temperature of 20°C. The highest process economics was obtained by application of energy undemanding process temperature of 20°C, where energy costs were avoided while at the same time achieved highest value of technology efficiency.

This paper examines the effect of starch coating and the osmotic dehydration in sugar beet molasses on the microbiological stability of apples. One-half of the osmotically treated/untreated apples were protected by starch coating, resulting in four sample groups (namely the K, P, OD and OD+P sample groups). E. coli, Salmonella spp. and Listeria monocytogenes were not detected in any of the samples. Enterobacteria were present in the K and P samples in the first four days (indicating a downward trend), but were not subsequently detectable. The total number of microorganisms (TVC) was found to be uniform in each sample group. However, the TVC values were significantly higher in the K and P sample groups than those of the OD and OD + P samples. Yeasts and molds were detected in the K and P samples, whereas the presence of yeasts and molds in the OD and OD+P samples was confirmed only after four days of storage. The results obtained indicate that osmotic dehydration is a suitable method for maintaining microbial stability, whereas starch coating did not justify its purpose.

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.

In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition. [ABSTRACT FROM AUTHOR]

Impurities in the diffuse juice of sugar beet, especially pectins, interfere with the crystallization of sucrose. The purpose of this paper is to examine the properties of Al2(SO4)3 as an alternative coagulant, considering that the use of lime in the sugar industry requires a large amount of this commercial coagulant. The optimal pH-value interval in a pectin solution (0.1 % wt.) was obtained for producing stable, highly charged forms of hydrolysis of Al2(SO4)3, which facilitate a successful pectin precipitation. The measurements of residual solution turbidity and zeta potential were performed in the study. In the pH range of 3 to 9, the zero zeta potential at which the pectin particles were discharged was pH ~ 6.6. This value was less than the pH value for achieving the minimum solution turbidity (pH ~ 7.5). Both methods of measurement indicated that the pH range 6.6 - 7.5 provided the optimal condition for the highest yield of pectin separation. Measuring the zeta potential was found to be a more effective method than monitoring the turbidity of pectin solution.

In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO4 with the addition of various types of anionic polyacrylamides (PAMs) is presented. The effects of molecular weight (MW) and the surface charge type of anionic polyacrylamides on the pectin precipitation were investigated. These compounds cause the process of charge neutralization of pectin macromolecules, followed by two mechanisms of polymeric bridging effect: Ca2+ bridges between anionic polymer molecules and pectin particles that promote the coagulation of pectin and Ca2+ bridges between anionic polymers that hinder coagulation of pectin. The aim of this paper was to examine the effect of CaSO4 mixture and anionic PAMs of different molecular weights and degree of ionizaton to increase the efficiency of removal of pectin from sugar beet juice. Two pectin preparations were isolated from sugar beet pulp. CaSO4 was added to 100 cm3 (0.1 % wt) pectin solution. Studies were performed with 10 different concentrations of CaSO4 solution (50-500 mg/dm3) with the addition of anionic PAM with two ionization degree and three molecular weight, concentrations of 3 mg/dm3. The efficiency of pectin precipitation was monitored by measuring the zeta potential. The bridging effect of Ca2+ ions between anionic PAMs and pectin has increased with an increase in the MW of the anionic PAMs. Using anionic PAM of the largest MW (1500 · 106g/mol) and a lower degree of ionization (30%), the optimal amounts of CaSO4 were measured: 340-355 mg/dm3. These optimal concentrations were achieved at the zero value of the potential zeta when the pectin particles were discharged.

The affinity of calcium ion binding from CaO used in the most common process of purification of sugar beet juice is relatively low. Therefore, large amounts of this compound are required. This paper presents the theoretical basis of a novel sugar beet juice purification method based on the application of the binary system CaSO4/Al2(SO4) . In order to monitor the process of coagulation and precipitation of pectin in the presence of CaSO4/Al2(SO4)3, two methods were compared: measurement of the zeta potential and of residual solution turbidity. The zeta potential of pectin solution was determined by electrophoretic method, while the residual turbidity was determined by spectrophotometry. Two model solutions of pectin (0.1 % w/w) were investigated. Studies were performed with 10 different concentrations of the binary solution CaSO4/Al2(SO4)3 (50 - 500 g dm-3). The amount of the precipitant CaSO4/Al2(SO4)3 (1:1 w/w) needed to achieve the minimum solution turbidity and charge neutralization of pectin particles (zero zeta potential) were measured and compared. Colloidal destabilization occurred before a complete neutralization of the surface charge of pectin particles (zeta potential ~ 0 mV). Optimal quantities (490 - 705 mg g-1 pectin) of the applied binary mixture, were obtained using both methods. This is much lower than the amount of CaO that is commonly used in the conventional process of sugar beet juice purification (about 9 g• g-1 pectin). The use of these precipitants could be important from both economic and environmental point of view. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR 31055]

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35°C. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR-31055]

Fifteen horizontal single-pitch screw conveyors with modified geometry and the different lengths were investigated for premixing action, during the transport of materials. All investigations were performed experimentally and numerically, by using Discrete Element Method (DEM). The influences of screw length, observed geometry variations and different types of screw design, on the performances of the screw conveyor-mixer during material transport were explored. The auxiliary mixing action was achieved during the transport of the material. The geometry of the screw conveyor is changed by adding three complementary helices oriented in the same or the opposite direction from screw blades. The particles of the material being transported tumble down from the top of the helix to the next free surface, and that segment of helix was used for additional mixing action. According to DEM analysis, particle path length is increased, and the improved geometry could be determined for increasing the quality of mixing.

This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the protein digestibility-corrected amino acid score (PDCAAS). The results obtained indicate that the AAS and PDCAAS values in flakes products increased with an increase in the sunflower share. Sunflower in flakes products positively contributed to the nutritive value of proteins. Flakes products with 9 g/100 g of sunflower are particularly suitable for adults, an AAS of 0.60±0.06 and a PDCAAS of 51.3±0.3.

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.

The aim of this study was to investigate effects of osmotic treatment on microbiological profile and water activity (aw) in celery leaves and root, in order to indicate the usefulness of this drying technique. Samples of celery leaves and root were dehydrated in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures. aw values of processed celery leaves and root were determined and the change of the microbiological profile between the dehydrated celery leaves and root was examined. The process of osmotic treatment improve the initial microbiological profile due to increasing dry matter content and lowering aw value of the all processed celery samples. Better microbiological load reduction was observed in samples of leaves compared with samples of roots. Measuring results were fitted to mathematical models using Response Surface Methodology and statistically evaluated using analysis of variance.

The presented paper describes an investigation of nettle leaves kinetics during osmotic treatment in two different osmotic solutions (sugar beet molasses and ternary solution, was made from sucrose in quantity of 1,200 g/kg water, NaCl in quantity of 350 g/kg water and distilled water), at temperature of 20, 35 and 50ºC, during 90 min process. The main objective of this study was to examine the influence of type of different osmotic agents, process temperature and immersion time on the mass transfer phenomena during osmotic treatment, as well as the antioxidant activity. Water loss and solid gain were monitored. Antioxidant activity of osmotically treated nettle leaves was measured using a novel assay based on decrease of DC polarographic anodic current of hydroxo-perhydroxo mercury (II) complex [Hg(O2H)(OH)] (HPMC) formed in alkaline solution of H2O2 at potential of mercury oxidation. In order to get an insight into agreement between HPMC assay and common spectrophotometric assay, DPPH (2.2- diphenyl-1-picrylhydrazyl) analysis has been included in this study. Strict correlation between HPMC with commonly used DPPH assay was observed.

Compounds with di- and trivalent cations as well as cationic and anionic polyelectrolytes could be used for purification of raw sugar beet juice. The new purification method based on the application of CaSO4, cationic and anionic polyelectrolytes are presented. Studies were performed with 9 different concentrations of CaSO4 (50-450 g/dm3) with the addition of anionic or cationic polyacrylamide (3 mg/dm3). Two pectins were isolated from fresh sugar beet pulp. The efficiency of pectin precipitation was monitored by measuring the zeta potential. The highest efficiency of purification was noticed by applying cation polyelectrolyte and CaSO4: 280-320 g/dm3. These quantities are significantly lower than the average amount of CaO used in the conventional purification process (about 9 g/g pectin of juice). The practical application of this research in sugar industry would reduce the cost of removal of pectin and other undesirable compounds from sugar beet juice while protecting the environment.

Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet molasses, (60, 70 and 80% w/w). The numerical solution of Fick's' law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10 - 8.03×10-10 m2s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2s-1, while diffusivities for minerals were in the range 6.34×10-10 - 8.82×10-10 m2s-1, for Na, 6.27×10-10 - 7.43×10-10 m2s-1, for K, 6.44×10-10 - 8.94×10-10 m2s-1, for Ca and 3.47×10-10 - 5.66×10-10 m2s-1, for Mg. [Projekat Ministarstva nauke Republike Srbije, br. TR 31055]

Three pectin preparations were isolated from fresh sugar beet pulp during the 150 minutes of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1% (wt) solution of pectin. Studies were performed with 9 different concentrations of CaSO4 solution (50-450 mg dm-3) with the addition of a cationic polyelectrolyte (cationic PAM) in concentrations of 3 and 5 mg dm-3. The efficiency of pectin precipitation was monitored by measuring the zeta potential of pectin preparations. Optimal amounts of precipitant CaSO4, without the use of a cationic polyelectrolyte, were as follows: 490-678 mg CaSO4/g pectin. After the use of a cationic polyelectrolyte, the optimal amounts of CaSO4 were smaller (353-512 mg/g pectin). These quantities are significantly lower than the average amount of CaO used in the conventional clarification process of sugar beet juice (about 9 g/g pectin of sugar beet juice). [Projekat Ministarstva nauke Republike Srbije, br. TR -31055]

The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses solution, at temperature of (23±2)°C for 5 hours. After being osmotically treated, meat samples were rehydrated at constant temperature (20- 40°C) during different times (15-60 min) in distilled water. The effective diffusivity were between 8.35 and 9.11•10-10 (m2•s-1) for moisture, 6.30-6.94 • 10-10 (m2•s-1), for Na, 5.73-7.46 10-10 (m2•s-1), for K, 4.43-6.25 • 10-10 (m2•s-1), for Ca, 5.35-6.25 • 10-10 (m2•s-1), for Mg, 4.67-6.78 10-10 (m2•s-1), for Cu, 4.68-5.33 • 10-10 (m2•s-1), for Fe, 4.21-5.04 • 10-10 (m2•s-1), for Zn and 5.44-7.16 10-10 (m2•s-1), for Mn. Zugarramurdi and Lupin’s model was used to predict the equilibrium condition, which was shown to be appropriate for moisture uptake and solute loss during rehydration. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055: Osmotic dehydration of food - energy and environmental aspects of sustainable production]

Osmotic dehydration is a low-energy process since water removal from the raw material is without phase change. The goal of this research is to estimate energy efficiency of the process of osmotic dehydration of pork meat at three different process temperatures, in three different osmotic solutions and in co- and counter-current processes. In order to calculate energy efficiency of the process of osmotic dehydration, convective drying was used as a base process for comparison. Levels of the saved heat energy in the process of osmotic dehydration in comparison to convective drying were from 1.40 MJ to 1.97 MJ per 1 kg of fresh meat. Based on the presented results it can be concluded that the optimization of the process of osmotic dehydration from the aspect of energy efficiency has to include: choosing molasses as an osmotic solution; process temperature of 20°C; choosing counter-current process due to higher energy efficiency.

Single pitch screw conveyors are commonly used equipment in industry, used for transport of bulk materials. In this paper, several horizontal single-pitch screw conveyors with modifications in helices geometry were investigated for mixing action during transport, using Discrete Element Method. The influence of geometry variations on the performance of screw conveyor was examined, different designs were compared, and their effects on mixing performances were investigated. During the transport, the particle tumbles down from the top of the helix to the next free surface and that segment of the path was used for auxiliary mixing action. According to results, the addition of three complementary helices or blades, oriented in the same, or the opposite direction of screw helix, enlarges the particle path within the screw conveyor 3 - 5 times.

In the sugar industry, calcium ions (in the form of CaO) that are commonly used to eliminate the pectin from beet juice have a relatively low binding affinity. The quantities of used lime are very large (15 g/100 g juice). The precipitation of pectin could be achieved by the charge neutralization. Compounds with bi- and trivalent cations such as CaSO4 and Al2(SO4)3 could be used to extract pectin from colloidal systems. Application of polyelectrolyte previously referred to the improvement of flocculation in water treatment and sugar cane juice. Model - pectin solutions (50 cm3 and 0.1 % wt.) were treated with different concentration of CaSO4 and Al2(SO4). Optimal amounts of applied coagulants, determined using measurements of zeta potential were: 410 mg/dm3 for CaSO4 and 110 mg/dm3 for Al2(SO4)3. By adding a cationic polyelectrolyte (1, 3 and 5 mg/dm3), the most efficient separation of pectin was achieved with polyelectrolyte concentration 3 mg/dm3. Adding this type polyelectrolyte, amounts of applied coagulants required for charge neutralization (zero zeta potential) were reduced. These amounts were 460 mg CaSO4 and 128 mg Al2( SO4)3/gpectin and significantly less than the amount of CaO used in the conventional process of sugar beet juice clarification (9 g/gpectin).

The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483).

The main objective of this article was to investigate the use of the diffusive model, Zugarramurdi and Lupin's model, Peleg's model, second order polynomial model and Weibull-type model for the prediction of water loss and solid gain, during osmotic treatment of fish (Carassius gibelio) in sugar beet molasses solution. The accepted experimental design allowed to assess the effect of solution concentration (60-80% w/w), temperature (10, 20, 35 and 50oC) and immersion time (1-5h), and to quantify water and solid mass transfer coefficients. The considered empirical models were able to represent satisfactorily the transfers of water and solids during all osmotic treatments.

Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31055]

In sugar industry, there is a problem of the presence of undesirable macromolecules such as pectins in sugar beet juice. Separation of these compounds is done mostly by CaO. Calcium may cause undesirable process of alkalization of soil in the near environment of the sugar factory. The theoretical basis of new juice purificatin method based on the application of Al2(SO4)3, CaSO4 and their mixtures are presented. Two model solutions of pectin (0.1 % w/w) are investigated using a method of measuring zeta potential. Pure salts Al2(SO4)3 and CaSO4, showed better binding properties with the pectin than mixtures. Amount of all studied pure salts and mixtures of Al3+ and Ca2+ ions were significantly less (142 - 710 mg/gpectin) than the average amount of CaO used in classical process (about 9 g/gpectin). Mechanism of discharge of pectin macromolecules in the presence of mixtures of these ions using a model of double electric layer are suggested.

This paper presents the effects of different process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system’s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]

Osmotic treatment (OT) is important food preservation method and complementary treatment in food processing industry because of the mild processing temperature, base waste material and low energy requirements. OT by gentle lowering the water content increases shelf life of food samples without unnecessary changes in dry product quality. Decrease of water content by osmosis involves immersion of food samples in hypertonic medium. Sugar beet molasses (SBM) in the past few years has proven to very efficient hypertonic solution for OT of fruit, vegetables, fish and pork meat. The process was carried out under atmospheric pressure at temperature of 20°C for 5 hours in SBM osmotic solutions. The monitored responses of OT process were: dry matter content (DMC), water loss (WL), solid gain (SG) and water activity. After five hours of immersion in SBM (80 % w/w) solution responses were: DMC=58.862±1.714, WL=0.496±0.011, SG = 0.128±0.011 and aw=0.836. Microbiological profile analysis of dehydrated chicken meat have confirmed safety.

In this work instrumental analysis of color and texture of fresh and osmotically dehydrated samples of pork meat (in three different osmotic solutions solutions R1: NaCl+sucrose+water, R2: R1+ molasses, 1:1, R3: molasses) was carried out. Results obtained for fresh and dehydrated meat in three different solutions were compared. The results obtained in the analysis of instrumental colors, showed a statistically significant difference between the samples of raw meat and dehydrated samples. From the comparative results, there are statistically significant difference between the R1 dehydrated meat and meat dehydrated in R2 and R3. The values of texture parameters that were monitored showed that the same trends were statistically significant, i.e. process of osmotic dehydration led to increase of these values for the dehydrated meat samples in all investigated osmotic solutions. The results obtained by instrumental analysis are in accordance with the results obtained by descriptive sensory analysis.

Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w), temperature (20-50ºC), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, 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 it very useful and practical for process design and control.

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system’s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22°C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22°C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

The presented paper describes an investigation of osmotic treatment of nettle leaves in two different osmotic solutions (sugar beet molasses and ternary solution), under atmospheric pressure, at room temperature. The main objective was to examine the influence of type of osmotic agents and immersion time on the mass transfer phenomena during osmotic treatment. Different kinetics parameters were monitored (water loss, solid gain, water loss to solid gain ratio, weight reduction, normalized solid content and normalized moisture content), after 30-90 min of process. Principal Component Analysis showed good discrimination capabilities for different samples, while Standard Score was used in optimal process parameters determination.

This research was conducted in order to examine the mass transfer kinetics, during osmotic dehydration of celery leaves (Apium graveolens) in two different osmotic solutions (sugar beet molasses and the mixed solution of sodium chloride and sucrose), under atmospheric pressure, at room temperature. The significance of used hypertonic solutions and immersion time on the various kinetics parameters (water loss, solid gain and dehydration efficiency index) were tested during the process, using Analysis of variance. Principal component analysis and Cluster analysis were used for characterization of different samples, and standard score analysis was applied in optimal process parameters determination.