Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics
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 f...
Published in: | Journal of the Science of Food and Agriculture |
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Online Access: | https://hdl.handle.net/2434/955139 https://doi.org/10.1002/jsfa.11852 |
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ftunivmilanoair:oai:air.unimi.it:2434/955139 2024-04-21T08:02:16+00:00 Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics Genovese J. Tappi S. Tylewicz U. D'Elia F. De Aguiar Saldanha Pinheiro A. C. Rocculi P. J. Genovese S. Tappi U. Tylewicz F. D'Elia A.C. De Aguiar Saldanha Pinheiro P. Rocculi 2022-08-30 https://hdl.handle.net/2434/955139 https://doi.org/10.1002/jsfa.11852 eng eng Wiley info:eu-repo/semantics/altIdentifier/pmid/35244938 info:eu-repo/semantics/altIdentifier/wos/WOS:000769234100001 volume:102 issue:11 firstpage:4961 lastpage:4965 numberofpages:5 journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE https://hdl.handle.net/2434/955139 doi:10.1002/jsfa.11852 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85126296958 info:eu-repo/semantics/openAccess dry-salted cod mass transfer Peleg model pulsed electric field rehydration kinetics Settore AGR/15 - Scienze e Tecnologie Alimentari info:eu-repo/semantics/article 2022 ftunivmilanoair https://doi.org/10.1002/jsfa.11852 2024-03-27T16:19:45Z 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. Article in Journal/Newspaper Gadus morhua The University of Milan: Archivio Istituzionale della Ricerca (AIR) Journal of the Science of Food and Agriculture 102 11 4961 4965 |
institution |
Open Polar |
collection |
The University of Milan: Archivio Istituzionale della Ricerca (AIR) |
op_collection_id |
ftunivmilanoair |
language |
English |
topic |
dry-salted cod mass transfer Peleg model pulsed electric field rehydration kinetics Settore AGR/15 - Scienze e Tecnologie Alimentari |
spellingShingle |
dry-salted cod mass transfer Peleg model pulsed electric field rehydration kinetics Settore AGR/15 - Scienze e Tecnologie Alimentari Genovese J. Tappi S. Tylewicz U. D'Elia F. De Aguiar Saldanha Pinheiro A. C. Rocculi P. Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
topic_facet |
dry-salted cod mass transfer Peleg model pulsed electric field rehydration kinetics Settore AGR/15 - Scienze e Tecnologie Alimentari |
description |
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. |
author2 |
J. Genovese S. Tappi U. Tylewicz F. D'Elia A.C. De Aguiar Saldanha Pinheiro P. Rocculi |
format |
Article in Journal/Newspaper |
author |
Genovese J. Tappi S. Tylewicz U. D'Elia F. De Aguiar Saldanha Pinheiro A. C. Rocculi P. |
author_facet |
Genovese J. Tappi S. Tylewicz U. D'Elia F. De Aguiar Saldanha Pinheiro A. C. Rocculi P. |
author_sort |
Genovese J. |
title |
Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
title_short |
Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
title_full |
Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
title_fullStr |
Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
title_full_unstemmed |
Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
title_sort |
dry-salted cod (gadus morhua) rehydration assisted by pulsed electric fields : modelling of mass transfer kinetics |
publisher |
Wiley |
publishDate |
2022 |
url |
https://hdl.handle.net/2434/955139 https://doi.org/10.1002/jsfa.11852 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_relation |
info:eu-repo/semantics/altIdentifier/pmid/35244938 info:eu-repo/semantics/altIdentifier/wos/WOS:000769234100001 volume:102 issue:11 firstpage:4961 lastpage:4965 numberofpages:5 journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE https://hdl.handle.net/2434/955139 doi:10.1002/jsfa.11852 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85126296958 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1002/jsfa.11852 |
container_title |
Journal of the Science of Food and Agriculture |
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102 |
container_issue |
11 |
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4961 |
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4965 |
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