OSMOTIC DEHYDRATION OF SPLIT COD
Per M. Walde
Olesund University College, N6025 Olesund, Norway
Per.Walde@hials.no
ABSTRACT
This work is based on a series of experiments in co-operation with
industrial fish processors. Various processes have been investigated in
order to optimise product quality.
Average salt and water content has been measured along the process from
fresh fish to matured salted codfish (Baccalao). Brines of various
strengths, alternating brining and pickling and dry salting have all been
examined.
Light curing as initial salting has proven feasible for improving product
quality and yield, which has been explained by initial swelling of the
proteins of the muscular tissue.
Fish that has been frozen and defrosted has proven a well-suited raw
material for salted codfish, and the industry has extensively taken this
opportunity in usage.
Analytical solutions for diffusion have been adapted to this case, and
their accordance tested against experimental values. A one - dimensional
model with constant surface concentration has been applied. Variable
conditions have given complicated modelling conditions; however, a
simplified model may still be usable for an a priori process evaluation.
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