Abstract
Osmotic dehydration is a low energy demanding process, and in order to investigate and estimate the energy efficiency of the osmotic dehydration process, convective drying is taken as a base treatment for comparison. Obtained energy savings data of the osmodehydration process are used to develop mathematical models of the energy savings of the process. Results showed that maximal quantity of heat saved, indicated on high levels of energy efficiency of chicken meat osmodehydration process, while both technological parameters statistically significantly influenced process energy efficiency. The developed mathematical the model, allows good prediction of the quantity of heat saved based on applied technological parameters.
Highlights
The production of chicken meat has undergone remarkable growth in recent years and as a result of the growth in demand, meat producers began to diversify their products with a view to increasing the value and an increase in shelf life [1].Reducing the amount of consumed energy per unit of removed water from the food material is necessary for the effort to increase the total efficiency, reduce the costs of production, as well as reducing the effects of high energy consumption on the environment [2]
The results of the dynamics of water evaporations are shown in figure 1, where the dependence of time needed for certain levels of water loss (WL) and values of WL for chicken meat and water samples is formed
Derived equation of dependence of time (y) and WL for chicken meat samples (x), presented on figure 1, were used for calculation of the time of convective drying needed for achieving same WL levels as for different processes of osmotic dehydrations presented in table 1
Summary
The production of chicken meat has undergone remarkable growth in recent years and as a result of the growth in demand, meat producers began to diversify their products with a view to increasing the value and an increase in shelf life [1].Reducing the amount of consumed energy per unit of removed water from the food material is necessary for the effort to increase the total efficiency, reduce the costs of production, as well as reducing the effects of high energy consumption on the environment [2]. Osmotic dehydration is low energy demanding process [3, 4] due to its ability to remove water from the food material without phase change, without energy consumption on latent heat of evaporation of water [5, 6]. Osmotic dehydration is recognized as a pre-treatment step to meat drying processes such as air-drying, microwave or freeze-drying, to improve the nutritional, sensorial and functional properties of meats, reduce heat damage and minimize their colour and flavour changes [7]. In order to investigate and estimate the energy efficiency of the osmotic dehydration process, convective drying is taken as a base treatment for comparison. Osmotic dehydration process and convective process efficiencies comparison are possible only by choosing the adequate response of both processes, where only water loss (WL) is not affected by solid gain, characteristicalmass transfer of the osmodehydration process
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
