Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology

Muñoz-Guerrero, Hernán; Gutiérrez, María del Rosario Tirado; Vidal-Brotóns, D.; Baviera, José Manuel Barat; Gras, M. L.; Alcaina, M.I.

doi:10.1016/j.jfoodeng.2009.09.023

Cited by 9 publications

(18 citation statements)

References 25 publications

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“…The values of relative weight changes (ΔM t o ), water uptake (ΔM t w ) and NaCl loss (ΔM t NaCl ) confirm the rehydration process and the mass transport phenomena that govern the process, as reported by Muñoz-Guerrero et al 6 This is demonstrated by the fact that the index of mass variation of other components accounts for only 2.5% of its mass. 6 It has also been stated that besides water and NaCl, proteins are also transferred during cod desalting but in smaller proportion, resulting in protein-containing residual brine. 6,11,14 Therefore, as NaCl content decreases and approaches to 1 mol L −1 of NaCl during desalting, proteins in the muscle are solubilised.…”

Section: Soluble Protein Loss (δM T Sp )supporting

confidence: 81%

“…Due to the unpalatable high NaCl concentration in the fish muscle (approximately 0.16 to 0.20 g g −1 ), salt‐cured cod must be desalted before culinary preparation and consumption …”

Section: Introductionmentioning

confidence: 99%

“…3 -5 Due to the unpalatable high NaCl concentration in the fish muscle (approximately 0.16 to 0.20 g g −1 ), salt-cured cod must be desalted before culinary preparation and consumption. 5,6 The desalting process is largely traditional and is a time-consuming and tedious process that is usually carried out at home by the final consumer. 4,6 Very often the fish is cut into serving size pieces, and the product is soaked in tap water at room temperature or under refrigerated conditions with several water changes.…”

Section: Introductionmentioning

confidence: 99%

“…5,6 The desalting process is largely traditional and is a time-consuming and tedious process that is usually carried out at home by the final consumer. 4,6 Very often the fish is cut into serving size pieces, and the product is soaked in tap water at room temperature or under refrigerated conditions with several water changes. 1,4 The process generally takes about 2 days although it depends on the thickness of the fish pieces.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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Section: Soluble Protein Loss (δM T Sp )supporting

confidence: 81%

“…Due to the unpalatable high NaCl concentration in the fish muscle (approximately 0.16 to 0.20 g g −1 ), salt‐cured cod must be desalted before culinary preparation and consumption …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2016

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“…In the course of curing process some liquid effluents are generated, mainly in the washing step in which several components (mainly NaCl and soluble proteins) are transferred from salted hams to desalting water [5]. Thus a liquid effluent is generated, which is characterized by a high salt concentration (dissolved salts and additives) and organic content (blood, fats, proteins, etc.).…”

Section: Introductionmentioning

confidence: 99%

Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study

Arnal

García-Fayos

Sancho

et al. 2013

Desalination and Water Treatment

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A B S T R A C TLiquid effluents generated in the food industry can be treated by several separation processes to recover some components for possible reuse and/or valorization. This is done to further concentrate the volume of final waste to be managed. One of the industrial process in which this problem arises is the manufacturing of cured hams. In this process, hams are subjected to various steps including the addition of salt and subsequent desalting and washing with water, before the start of curing itself. This process generates a liquid effluent characterized by a high content of solved salts (mainly NaCl) and a variable amount of organic matter. Generally, this liquid effluent is dumped without being treated, causing environmental problems. The aim of this work is to find a proper treatment of the liquid effluent from the curing of hams, with the main objective of recovering the solved salts, as well as to minimize the liquid waste volume to manage. Some of the treatment techniques that could be applied to achieve these objectives are very usual in industrial effluent management: adsorption, chemical precipitation, ion exchange, evaporation, and membrane technology. The proposed treatment in this work consists of an appropriate pretreatment and subsequent treatment by membrane technology (salt preconcentration) and natural evaporation (concentration to solid state). Natural evaporation process takes place at ambient conditions, which brings a great advantage in terms of energy consumption, and it is based on the packing of wet surfaces exposed to the action of wind or forced ventilation, in order to increase the exposed surface per unit volume and to improve the productivity of the process. This paper presents the preliminary experiments carried out to characterize the liquid effluent from an industry of curing hams, and the treatment that has been tested to condition the effluent for further treatment by membrane technology and natural evaporation.

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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

Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology

Cited by 9 publications

References 25 publications

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

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

Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study

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

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