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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

  • Published:2022-01 Issue: Volume:312 Page:110747
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Chan Sherry Stephanie,Feyissa Aberham Hailu,Jessen FlemmingORCID,Roth Bjørn,Jakobsen Anita NordengORCID,Lerfall JørgenORCID

Funder

Norges Teknisk-Naturvitenskapelige Universitet

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Utilization of feed resources in the production of Atlantic salmon (Salmo salar) in Norway: An update for 2016;Aas;Aquacult. Rep.,2019

2. Determination of salt diffusion coefficient in Rainbow Trout (Oncorhynchus mykiss);Akköse;J. Aquat. Food Prod. Technol.,2016

3. Note: mass transfer kinetics during cod salting operation;Andrés;Food Sci. Technol. Int.,2002

4. 928.08. Nitrogen in Meat. AOAC.

5. Quality and safety models and optimization as part of computer-integrated manufacturing;Banga;Compr. Rev. Food Sci. Food Saf.,2008

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