THE EFFECTS OF TECHNOLOGICAL PARAMETERS ON CHICKEN MEAT OSMOTIC DEHYDRATION PROCESS EFFICIENCY

摘要

Osmotic dehydration is important food preservation method because of manyrnadvantages considering mild processing temperature, base waste material and lowrnenergy requirements. The goal of this research was to investigate the effects of thernprocess temperaute, time and osmotic solution concentration on the effectivenessrnof the chicken meat osmotic dehydration process in osmotic solution of sodiumrnchloride and sucrose. Developed mathematical models had good fit with experimentalrndata, while maximal obtained values of process responses of: dry matterrncontent: 58.3060.22%; water loss: 0.4791±0.0014 g/gi.s.; solid gain: 0.1579±rn0.0024 g/gi.s. and water activity: 0.800±0.001; indicated on good dehydration levelsrnand that applied osmotic solution is very good osmotic medium. Applicationrnof principal component analysis has provided better visualization in differentiationrnof the samples, while score analysis was used to point at optimal combinationrnof technological parameters in effort to obtain best osmotic dehydration processrnresults.