Course - Fish Salting - BT8112
BT8112
Fish Salting
Lessons are not given in the academic year 2010/2011
Credits
5
Level
Doctoral degree level
Language of instruction
English and norwegian
Examination arrangement
Oral examination and Work
About
About the course
Course content
Diffusion and diffusion models, diffusion regarding salting, different models for fish salting. Fish drying. Mass balances, termodynamics. Water activity and storage stability
Learning outcome
The students should understand models of diffusion and be able to use these to calculate salting and understand how different parameters influence salting of fish.
Learning methods and activities
Study groups, exercises, demonstrations. The course will be given in English if necessary.
Compulsory assignments
- Exercises
Recommended previous knowledge
Basic knowledge of food chemistry, knowledge in thermodynamics and food technology or process technology
Course materials
The syllabus is given when the course starts
Subject areas
- Biotechnology
- Technological subjects
Contact information
Department with academic responsibility
Examination
Examination
Examination arrangement: Oral examination and Work
Grade: Passed/Failed
Ordinary examination - Autumn 2010
Muntlig eksamen
Weighting
75/100
Øving
Weighting
25/100