Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2016-02-03 DOI:10.1002/jsfa.7657

Helena Oliveira, Amparo Gonçalves, Maria L Nunes, Paulo Vaz-Pires, Rui Costa

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引用次数: 4

Abstract

BACKGROUND

The aim of this study was to analyse the influence of desalting temperature, fish thickness and desalting time on the mass 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 24 h in ‘thicker’ pieces. The equilibrium achievement was faster in ‘thinner’ pieces and also with 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 faster mass transfer during desalting of ‘thinner’ pieces appears to follow three 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 protein matrix, which is dependent on the NaCl content. The refractive index can be used by industry as an indirect measurement to determine the moment at which the ‘thicker’ samples are near the Z^NaCl = Y^NaCl 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. © 2016 Society of Chemical Industry

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温度和鱼体厚度对鳕鱼脱盐过程传质动力学的影响

背景本研究的目的是通过物理化学分析，分析脱盐温度、鱼的厚度和脱盐时间对cod脱盐过程中传质动力学的影响。结果随着温度的升高，水分吸收和盐分损失均增加（15 °C >； 10 °C >； 5. °C）高达24 h的“较厚”部分。在“较薄”的零件中，平衡的实现速度更快，而且温度也会升高。10时脱盐时间更长在工业规模的cod脱盐过程中，为了获得更高产量的商业产品，°C是一种很好的做法。由于浓度差异导致的组分（水、NaCl和可溶性蛋白质）的扩散，以及由于蛋白质基质的膨胀/收缩导致的压力梯度，“较薄”块脱盐过程中的更快传质似乎遵循三个周期，这取决于NaCl含量。折射率可被工业用作间接测量，以确定“较厚”样品接近ZNaCl=YNaCl平衡的时刻。结论为了加快工业规模cod脱盐过程中的传质动力学，所分析的过程变量之间的最佳组合是至关重要的。©2016化学工业协会

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.