Effects of temperature and immersion time on rehydration of osmotically treated pork meat
Апстракт
The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 +/- 2) degrees C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 degrees C, 40 degrees C and 60 degrees C) during four different immersion durations (15 min, 30 mm, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 degrees C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dVwas observed at 40 degrees C and 30 mm (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and ...dV showed good accuracy compared to experimental results (coefficient of determination, r(2), ranged between 99.171-93.665), while the best of five artificial neural network models gained r(2) in the range of 0.992 0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2.
Кључне речи:
rehydration / pork meat / osmotic treatment / artificial neural networkИзвор:
Journal of Food and Nutrition Research, 2014, 53, 3, 260-270Издавач:
- Food Reseach Institute
Финансирање / пројекти:
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-MESTD-Technological Development (TD or TR)-31055)
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Pezo, Lato AU - Šuput, Danijela AU - Lević, Ljubinko AU - Cvetković, Biljana AU - Kovačević, Olgica PY - 2014 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/357 AB - The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 +/- 2) degrees C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 degrees C, 40 degrees C and 60 degrees C) during four different immersion durations (15 min, 30 mm, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 degrees C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dVwas observed at 40 degrees C and 30 mm (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and dV showed good accuracy compared to experimental results (coefficient of determination, r(2), ranged between 99.171-93.665), while the best of five artificial neural network models gained r(2) in the range of 0.992 0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2. PB - Food Reseach Institute T2 - Journal of Food and Nutrition Research T1 - Effects of temperature and immersion time on rehydration of osmotically treated pork meat EP - 270 IS - 3 SP - 260 VL - 53 UR - conv_1230 ER -
@article{ author = "Pezo, Lato and Šuput, Danijela and Lević, Ljubinko and Cvetković, Biljana and Kovačević, Olgica", year = "2014", abstract = "The aim of this work was to investigate the changes in osmotically treated pork meat during rehydration process, using artificial neural network approach, compared to second order polynomial model (obtained using response surface methodology). Meat samples were osmotically treated in two different solutions: (1) sugar beet molasses and (2) saccharose-NaCl solution, at temperature of (23 +/- 2) degrees C for 5 h. After being osmotically treated, meat samples were rehydrated at three constant temperatures (20 degrees C, 40 degrees C and 60 degrees C) during four different immersion durations (15 min, 30 mm, 45 min and 60 min), and afterwards examined for mass and volume gain (dV), and for rehydration percentage (R). The maximum R was observed for 20 degrees C and 60 min (24.1% and 26.2% for solution 1 and 2, respectively), while the maximum dVwas observed at 40 degrees C and 30 mm (16.1% and 22.6% for solution 1 and 2, respectively). Second order polynomials used for prediction of R and dV showed good accuracy compared to experimental results (coefficient of determination, r(2), ranged between 99.171-93.665), while the best of five artificial neural network models gained r(2) in the range of 0.992 0.995 for R, and in the range of 0.976-0.988 for dV, for samples treated in solution 1 and 2.", publisher = "Food Reseach Institute", journal = "Journal of Food and Nutrition Research", title = "Effects of temperature and immersion time on rehydration of osmotically treated pork meat", pages = "270-260", number = "3", volume = "53", url = "conv_1230" }
Pezo, L., Šuput, D., Lević, L., Cvetković, B.,& Kovačević, O.. (2014). Effects of temperature and immersion time on rehydration of osmotically treated pork meat. in Journal of Food and Nutrition Research Food Reseach Institute., 53(3), 260-270. conv_1230
Pezo L, Šuput D, Lević L, Cvetković B, Kovačević O. Effects of temperature and immersion time on rehydration of osmotically treated pork meat. in Journal of Food and Nutrition Research. 2014;53(3):260-270. conv_1230 .
Pezo, Lato, Šuput, Danijela, Lević, Ljubinko, Cvetković, Biljana, Kovačević, Olgica, "Effects of temperature and immersion time on rehydration of osmotically treated pork meat" in Journal of Food and Nutrition Research, 53, no. 3 (2014):260-270, conv_1230 .