Possibility of pork meat osmotic dehydration process control via osmotic solution osmolality measurement
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871501027F.pdf |