Cod desalting process as affected by water management

Baviera, José Manuel Barat; Rodríguez-Barona, Sneyder; Castelló, M.L.; Andrés, Ana; Fito, P.

doi:10.1016/s0260-8774(03)00140-7

Cited by 25 publications

(55 citation statements)

References 8 publications

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“…The main components transferred during rehydration are water, salt and some nitrogenous compounds, as during the salting process. From an engineering point of view, the rehydration process is considered as a solid-liquid extraction, in which Na + and Cl − are the solutes and water is the solvent (Barat et al, 2004c). The fluxes of salt and water are reversed during rehydration compared to that during salting.…”

Section: Processes For Salted Fish Productsmentioning

confidence: 99%

Preservation of Fish by Curing

et al. 2013

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Section: Processes For Salted Fish Productsmentioning

confidence: 99%

Preservation of Fish by Curing

et al. 2013

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“…En el año 1999 España fue el segundo país con mayor consumo, representando el 14% del mercado (Barat et al, 2004b, Martínez, 2002, Rodríguez-Barona et al, 2003. El bacalao consumido en España proviene principalmente de la producción en barcos factorías españoles (bacalao nacional) o de importaciones realizadas principalmente de Noruega e Islandia (Barat et al, 2004b, Andrés et al, 2005b.…”

Section: El Mercado Actualunclassified

“…El bacalao consumido en España proviene principalmente de la producción en barcos factorías españoles (bacalao nacional) o de importaciones realizadas principalmente de Noruega e Islandia (Barat et al, 2004b, Andrés et al, 2005b. Sin embargo las exportaciones de bacalao salado desde Noruega a España han sufrido una significativa disminución desde más de 12.000 toneladas el año 1997 hasta alrededor de 6.000 toneladas en el año 2003 (Norge, 2008).…”

Section: El Mercado Actualunclassified

“…A nivel doméstico el método tradicional de desalado consiste básicamente en el remojo del pescado salado en agua potable por alrededor de 24 a 36 horas, en refrigeración o a temperatura ambiente, con varios recambios de agua (Gallart, 2006, Rodríguez-Barona et al, 2003. Como operación unitaria el desalado no había sido investigado profundamente, lo que despertó el interés de su estudio tal como lo demuestran algunas publicaciones al respecto (Andrés et al, 2005a, Barat et al, 2004b, Barat et al, 2004a, Magnússon et al, 2006. De manera general los trabajos en la materia han evaluado la relación pescado/agua, el número de cambios de agua, la temperatura de proceso y el manejo y composición de la disolución de desalado.…”

Section: El Proceso De Desalado De Bacalaounclassified

“…Para la cuantificación se utilizaron los parámetros y ecuaciones usuales en este tipo de procesos (Tabla 3.1), que establecen la variación de masa durante el desalado (Barat et al, 2006b, Andrés et al, 2005a, Barat et al, 2004b.…”

Section: Obtención De La Salmuera Residualunclassified

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Gestión medioambiental de salmueras de desalado de bacalao. Tratamiento mediante tecnología de membranas

Muñoz-Guerrero¹,

Patricio²

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Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

et al. 2022

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BACKGROUND Dry‐salted cod (Gadus morhua) must be rehydrated before consumption and this step can take up to 5 days. Desalting of cod on an industrial scale poses many problems, mainly related to the long processing times and the quality of the final product. For this reason, many researchers have focused on finding new desalting methods to improve mass transfer. The application of pulsed electric fields (PEF) has been proposed as an alternative method for improving mass transfer in many food processes. However, there is no previous literature on the use of PEF to improve animal tissue rehydration. Therefore, the present study aimed to investigate the influence of two PEF pre‐treatments [PEF (1) 500 V cm−1 and PEF (2) 1000 V cm−1] on mass transport kinetics during the rehydration process of salted cod. The rehydration process was carried out under static conditions for 6 days, immersing dry‐salted cod samples in tap water (5 ± 0.5 °C). RESULTS The results show that the use of PEF technology increases the rate of the rehydration process of dry‐salted cod and influences the redistribution of salt. In general, the samples pre‐treated with PEF showed higher weight gain and lower salt loss than the control samples during the rehydration process. CONCLUSION The application of PEF prior to rehydration of salted cod samples could be of interest to the food industry as a result of a higher process yield (higher weight gain) and the possibility to reduce the water renewal because less NaCl is lost in the wastewater. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Cod desalting process as affected by water management

Cited by 25 publications

References 8 publications

Preservation of Fish by Curing

Preservation of Fish by Curing

Gestión medioambiental de salmueras de desalado de bacalao. Tratamiento mediante tecnología de membranas

Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

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