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Modeling of the Cod Desalting Operation
Author(s) -
Barat J. M.,
RodríguezBarona S.,
Andrés A.,
Ibáñez J. B.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06345.x
Subject(s) - chemistry , mass transfer , liquid phase , chromatography , phase (matter) , material balance , process (computing) , atlantic cod , thermodynamics , fishery , process engineering , gadus , organic chemistry , fish <actinopterygii> , computer science , biology , engineering , operating system , physics
The objective of this study was to apply mathematical expressions commonly used in the analysis of mass‐transfer processes to the study of the cod desalting operation to be able to predict the changes suffered by cod during the process. The NaCl concentration in the cod liquid phase at equilibrium was well predicted by using a mass balance. It was observed that the changes in the cod liquid phase concentration and the total weight changes throughout the process could be predicted by using a pseudo‐diffusional approach or a biexponential equation, whereas a linear relation was observed between the NaCl cod liquid phase concentration and the cod density.