Gå til hovedinnhold
Publisert 2021

Read in English


Tidsskrift : Food Control , vol. 121 , p. 1–8 , 2021

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0956-7135
Elektronisk : 1873-7129

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Lorentzen, Grete; Ageeva, Tatiana N; Heia, Karsten



Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune


Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was
explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the
desalting and subsequent storage, the change in weight, volume, salt-, and water content was calculated. Two
different methods for calculation were applied, namely calculating the changes time by time, and by calculating
the kinetic constants, k1 and k2, which express the total mass variation by pressure gradients, and the overall
pseudo-diffusional and hydrodynamic mechanisms, respectively. A positive correlation between the change in
weight, volume, and water content was observed, and these variables correlated negatively with the change in
salt content. By calculating changes time by time, a significant difference in weight and salt content of the surface
between the two desalting regimens was observed only after 96 h. The kinetic constants did, however, show a
significant difference between the two desalting regimens for weight, salt, and water. A positive correlation
between the volume and weight was observed irrespective of the desalting regimens. This indicates a future
potential in applying an improved 3D imaging as an indicator of the weight changes during the desalting process.


Temasider tilknyttet publikasjonen