Physicochemical Basis for Intensification of the Process of Salting Fish
Journal Title: RECENT - Year 2013, Vol 14, Issue 40
Abstract
The article deals with the physicochemical characteristics of the process of salting fish. A very long duration of salting large fish is the main deterrent to the mechanization and automation of salted fish, which excludes the possibility of creating machines or maintain a continuous on-going process. The transition to the accelerated methods of preservation requires the development of new technology, which would salting proceeded more rapidly, and the quality of the products remained high. These theoretical studies are the basis of the introduction of ultrasound treatment for industrial salted fish in order to reduce energy costs and improve the profitability of fish processing plants.
Authors and Affiliations
Gennady POSTNOV, Grigory DEYNICHENKO, Mykola CHEKANOV, Vitaliy CHERVONY, Oleg YAKOVLIEV
Keywords
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