Mass transfer analysis during the cod desalting process

Baviera, José Manuel Barat; Rodríguez-Barona, Sneyder; Andrés, Ana; Visquert, Mario

doi:10.1016/j.foodres.2003.11.001

Cited by 31 publications

(49 citation statements)

References 7 publications

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“…3), as has been reported in other studies (Barat, Rodríguez-Barona, Andrés, & Visquert, 2004c). It seems that for the size of the cod samples employed, the rehydration equilibrium is reached later than the desalting equilibrium.…”

Section: Cod Desalting Kineticssupporting

confidence: 79%

Influence of cod freshness on the salting, drying and desalting stages

Baviera

Gallart-Jornet

Andrés

et al. 2006

Journal of Food Engineering

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Section: Cod Desalting Kineticssupporting

confidence: 79%

Influence of cod freshness on the salting, drying and desalting stages

Baviera

Gallart-Jornet

Andrés

et al. 2006

Journal of Food Engineering

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“…The rates of chemical fluxes depend on the raw material used, the salting methods, the size of fish and the rehydration methods applied (Andres et al, 2005b;Barat et al, 2004aBarat et al, , 2004bBarat et al, , 2004cBarat et al, , 2006. The quality of water used and water management during rehydration are believed to affect the rehydration process in cod (Andres et al, 2005b;Barat et al, 2004b).…”

Section: Processes For Salted Fish Productsmentioning

confidence: 99%

“…The quality of water used and water management during rehydration are believed to affect the rehydration process in cod (Andres et al, 2005b;Barat et al, 2004b). Other process conditions that could affect rehydration are the ratio of water to fish and the temperature (Andres et al, 2005b).…”

Section: Processes For Salted Fish Productsmentioning

confidence: 99%

Preservation of Fish by Curing

et al. 2013

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“…This property can be affected by dried foods porosity and structure and by the soaking water temperature and pH (Rahman and Perera, 2007). In literature are reported data about rehydration of cod (Bjørkevoll, Olsen, and Olsen, 2004;Barat et al, 2004;Nguyen et al, 2012a;Nguyen et al, 2012b), jumbo squid (Vega-Gálvez et al, 2011), tilapia (Duan et al, 2011), and sea cucumber (Duan et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Dehydration Methods of Cooked Mussels

Tribuzi¹,

Laurindo²

2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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-The development of new products with high quality and added value is of great importance for the food industry. The aim of this work was to study different drying methods (freeze drying (FD), vacuum drying (VD), and air drying (AD)) and the rehydration capacity (RC) of cooked mussels' meat. The temperature of the sample holder plate during FD was set at four levels: 15, 30, 40 °C and non heated condition. VD and AD processes were carried out at 40 °C. Dried mussels were rehydrated in distilled water at 20 °C and 80 °C. In the FD process the mild heating of the sample holder plate (15 °C) produced a considerable increase in the drying rate without modifying the aspect of the sample. The RC of AD and VD-mussels was about 30% lower than the FD at 20 °C and of about 10% lower at 80 °C. The maximum RC (≈90% of the initial weigh) was obtained with freeze dried mussel in water at 20 °C.

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Mass transfer analysis during the cod desalting process

Cited by 31 publications

References 7 publications

Influence of cod freshness on the salting, drying and desalting stages

Influence of cod freshness on the salting, drying and desalting stages

Preservation of Fish by Curing

Evaluation of Different Dehydration Methods of Cooked Mussels

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