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

Brais Martinez Lopez*, Niklas Weinreich Bertelsen, Flemming Jessen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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.
Original languageEnglish
Article numbere13019
JournalJournal of Food Process Engineering
Volume42
Issue number4
Number of pages13
ISSN0145-8876
DOIs
Publication statusPublished - 2019

Cite this

@article{e83261c4eff34a8398568592dd4d3323,
title = "Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting",
abstract = "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.",
author = "{Martinez Lopez}, Brais and Bertelsen, {Niklas Weinreich} and Flemming Jessen",
year = "2019",
doi = "10.1111/jfpe.13019",
language = "English",
volume = "42",
journal = "Journal of Food Process Engineering",
issn = "0145-8876",
publisher = "Wiley-Blackwell",
number = "4",

}

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, Brais; Bertelsen, Niklas Weinreich; Jessen, Flemming.

In: Journal of Food Process Engineering, Vol. 42, No. 4, e13019, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

AU - Martinez Lopez, Brais

AU - Bertelsen, Niklas Weinreich

AU - Jessen, Flemming

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

U2 - 10.1111/jfpe.13019

DO - 10.1111/jfpe.13019

M3 - Journal article

VL - 42

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

IS - 4

M1 - e13019

ER -