Note:: Mass transfer kinetics during cod salting operation

被引：21

作者：

Andrés, A ^{[1
]}

Rodríguez-Barona, S ^{[1
]}

Barat, JM ^{[1
]}

Fito, P ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46022, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2002年 / 8卷 / 05期

关键词：

cod; salting; kinetics;

D O I：

10.1106/108201302031117

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cod salting is a long process on which mass transfer, basically salt and water, occurs by diffusion. This work analyses and compares cod salting kinetics by using different salting techniques: brine salting, with and without applying a vacuum pulse and dry salting with and without pressure. The results revealed that mass transfer kinetics during cod salting process seemed to be affected by the salting method applied. Osmotic mechanism and diffusion transport of salt can be enhanced during vacuum pulsed brine salting, also leading to a lower water loss and higher yield. During dry salting, the coupling of osmotic mechanism and suctioning effect due to dry salt crystals (moreover in the case of pressured dry salting) favoured water losses and limited salt gain.

引用

页码：309 / 314

页数：6