Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change

Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was explored. Products about 450 g were desalted for 96 followed by refrigerated storage 120 h. During the desalting subsequent storage, change weight, volume, salt-, content calculated. Two different methods calculation applied, namely calculating changes time time, kinetic constants, k1 k2, which express total mass variation pressure gradients, overall pseudo-diffusional hydrodynamic mechanisms, respectively. A positive correlation between observed, these variables correlated negatively salt content. By a significant difference weight surface two regimens observed only after The constants did, however, show salt, water. volume irrespective regimens. This indicates future potential applying an improved 3D imaging as indicator during process.