Modeling of the cod desalting operation

被引：32

作者：

Barat, JM ^{[1
]}

Rodríguez-Barona, S ^{[1
]}

Andrés, A ^{[1
]}

Ibáñez, JB ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2004年 / 69卷 / 04期

关键词：

cod desalting; modeling; equilibrium; cod liquid phase;

D O I：

10.1111/j.1365-2621.2004.tb06345.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：E183 / E189

页数：7

共 23 条

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