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- Title
Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process.
- Authors
Oliveira, Helena; Gonçalves, Amparo; Nunes, Maria L; Vaz‐Pires, Paulo; Costa, Rui
- Abstract
BACKGROUND: The aim of this studywas to analyse the influence of desalting temperature, fish thickness and desalting time on themass transfer kinetics during the cod desalting process by physico-chemical analyses. RESULTS: Both water uptake and salt loss increased with increasing temperature (15 °C>10 °C>5 °C) up to 24h in 'thicker' pieces. The equilibrium achievementwas faster in 'thinner' pieces and alsowith increasing temperature. Longer desalting times at 10 °C can be a good practice to be used during cod desalting at an industrial scale in order to obtain commercial products with higher yields. The fastermass transfer during desalting of 'thinner' pieces appears to followthree periods as a result of diffusion of the components (water, NaCl, and soluble proteins) because of the concentration differences, and pressure gradients due to expansion/shrinkage of the proteinmatrix, which is dependent on theNaCl content. The refractive index can be used by industry as an indirect measurement to determine themoment at which the 'thicker' samples are near the ZNaCl = YNaCl equilibrium. CONCLUSION: Optimum combinations between the process variables analysed are essential in order to speed up the mass transfer kinetics during cod desalting at an industrial scale.
- Subjects
CODFISH; MASS transfer; TEMPERATURE effect; SALT in the body; FISH industry; COOKING
- Publication
Journal of the Science of Food & Agriculture, 2016, Vol 96, Issue 13, p4457
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7657