Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

Czerner, Marina; Yeannes, María Isabel

doi:10.1016/j.jfoodeng.2012.10.004

Cited by 13 publications

(13 citation statements)

References 24 publications

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“…These diffusion models depend on the estimation or experimental determination of the equilibrium values (Schmidt et al., 2009). Salting processes have been modeled using Fick, Peleg, Weibull, and Z&L models in hake (Tomac et al., 2020), anchovy (Casales & Yeannes, 2016; Czerner & Yeannes, 2010, 2013), sardine (Corzo & Bracho, 2005, 2006) and catfish (Sobukola & Olatunde, 2011).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Marchetti

Gómez

Yeannes

et al. 2020

J Food Process Preserv

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The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and brining (BS). The evolution of the following variables was determined: salt and water content, total mass changes, and water activity (aw). Total mass change was negative in all treatments. BS presented the least weight loss, indicating higher process yield. Dry salted hake was the most dehydrated, presenting the lowest moisture value and the maximum salt content. The mass transfer kinetics curves were successfully described by the Peleg, Zugarramurdi and Lupin, and Weibull models. The Weibull model showed the best performance in all cases. DS showed the shortest salting time according to the Weibull model parameters. This study elucidated the mass transfer kinetics in salted Meluccius hubbsi hake, a widely available species in the Southwest Atlantic Ocean. Practical applications Salting is a preliminary preservation process used for the development of many traditional and innovative fish products. To obtain a better understanding of the industrial process, it is important to model and quantify the kinetics and process yield. Mathematical modeling is an important tool to describe the behavior of mass transfer during salting and to estimate equilibrium concentrations and processing time, which are essential variables from the industrial point of view. On the other hand, Meluccius hubbsi is a species similar to traditional cod and is widely available in the Southwest Atlantic Ocean. Thus, salted hake could be an alternative to increase the added value of fish products and diversify the seafood offer.

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Marchetti

Gómez

Yeannes

et al. 2020

J Food Process Preserv

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“…Anchovy (Stolephorus indicus) is a species of fish in the Engraulidae family (Czerner and Yeannes, 2013). It is the one of the small fish that can be found in most tropical areas of the Gulf of Thailand.…”

Section: Introductionmentioning

confidence: 99%

Anchovy Drying Using Infrared Radiation

Dongbang

Matthujak

2013

American Journal of Applied Sciences

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The present study investigated the drying of anchovy using infrared radiation experimentally; in addition, the dimensionless heat transfer coefficient in terms of Nusseltâs number was also investigated. The anchovy was dried from 78Â±1%wb down to 20Â±1%wb. The drying conditions were infrared power range 400-800 W, hot air temperatures range 50-70Â°C and hot air velocity range 0.5-1.5 ms^-1. The lowest drying time to reduce the moisture content was found at an air temperature of 70Â°C and velocity of 1.5 ms^-1. Drying took 446, 390 and 223 min at 400, 600 and 800 W of infrared power, respectively. The increase in drying temperature, hot air velocity and infrared power were significant factors for decreasing the moisture and darkness of dried anchovy. The modified correlations of Nusseltâs number for the anchovy drying could fit the experimental data quite well within Â±10% deviation

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“…The model uses dry basis concentrations, and as already mentioned, considers salt and water transport as independent phenomena. This model has been recently applied to sardines (Bellagha, Sahli, Farhat, Kechaou, & Glenza, 2007), anchovies (Czerner & Yeannes, 2013), as well as catfish (Corzo, Bracho, & Rodriguez, 2015) among others. This semi/empirical category includes other approaches that have been applied to cod, such as Gallart-Jornet et al (2007) and Barat, Rodríguez-Barona, Andrés, and Ibáñez (2006).…”

Section: Introductionmentioning

confidence: 99%

Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

Martinez-Lopez

Bertelsen

Jessen

2019

J Food Process Engineering

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A mechanistic forward osmosis model based on nonideal principles and the continuity equation was adapted to the dry salting of salmon. The novelty of this model is that the water loss is coupled to the salt uptake by means of the activity gradient. Consequently, besides the primarily desired predictive purposes, the model also explains why the ion uptake triggers the osmotic dehydration. The determination of the model parameters, as well as the validation of the model was carried out by comparing the results of the simulations with experimental salt and water concentration distributions. The good predictions of the model allow the establishment of a tool to have a better control of the time the salting process must last to meet both organoleptic and safety requirements. Additionally, it is transversally applicable to other food matrices, and by extension, to other engineering situations involving dehydration induced by ion uptake. Practical applications An increasing salt concentration in muscle tissue affects two very important aspects: the water loss (yield) and the water activity (consumer safety). The model presented in this work describes how these three variables are related by means of a physics‐based link. This allows its use to optimize the process. Moreover, as this model can also predict the water activity distribution at any time, it also helps to ensure that every point in the system meets the safety requirements.

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Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

Cited by 13 publications

References 24 publications

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Anchovy Drying Using Infrared Radiation

Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

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