Modeling of the Cod Desalting Operation

Abstract

The objective of this study was to apply mathematical expressions commonly used in the analysis of mass-transfer processes to the study of the cod desalting operation to be able to predict the changes suffered by cod during the process. The NaCl concentration in the cod liquid phase at equilibrium was well predicted by using a mass balance. It was observed that the changes in the cod liquid phase concentration and the total weight changes throughout the process could be predicted by using a pseudo-diffusional approach or a biexponential equation, whereas a linear relation was observed between the NaCl cod liquid phase concentration and the cod density.

Preservation of Fish by Curing

“…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).…”

Mass transfer dynamics during brining of rabbit meat

“…According to Andrés et al (2002) and Barat et al (2004), a good model for meat brining operation could predict not only the total, water and salt weight changes of the meat, but also the meat liquid phase composition and concentration changes. Hence, such a model must be composed of mass balances, an appropriate definition of the system equilibrium and kinetics equations.…”

“…y 0 w and y 0 NaCl were water and salt weight fraction in the salting solution), as shown in the Equation 7 (Barat et al, 2004). …”

“…According to Barat et al (2004), the equilibrium of the brining system could be defined from 2 aspects. One is no further changes in weight, and the other is no further changes in salt concentration in the meat muscle tissue liquid phase (z NaCl ).…”

Desarrollo de productos ahumados a partir de lubina (Dicentrarchus labrax L.)

“…En los procesos con control cinético, el final del proceso se fija a un cierto tiempo, el cual es dependiente del procedimiento de salado empleado (salado en pila seca, salmuera o tipo kench) (Barat et al, 2003), temperatura (Del Valle y Nickerson, 1967), presión (Barat et al, 2004) y las características de la materia prima, como la frescura (Barat et al, 2006), método de almacenamiento (Røra y Einen, 2003), tamaño y forma de las piezas a salar (Zugarramurdi y Lupin, 1976), pH, humedad y contenido graso (Gallart-Jornet et al, 2007a). Los principales inconvenientes de este principio de control son la necesidad de elevadas cantidades de agente de salado y la relativamente alta variabilidad en los valores de actividad de agua, humedad y cloruro sódico en el producto final.…”